Simple Pasta Salad

This is the perfect recipe if you want something simple and delicious for dinner, and for the next day. It’s perfect when just cooked, but it makes for a perfect lunch or picnic addition. You probably have all the ingredients already in your kitchen, so it’s perfect if you don’t know what to cook and are in a rush. It only takes minutes to put together, and it’s delicious!

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Here is what you need:

  • 4 cups pasta, I used gluten-free fusillis
  • 4 carrots
  • 2 zucchinis
  • 1 bunch of kale
  • 2 tbs sesame oil
  • 3 tbs nutritional yeast
  • 3 tbs ketchup
  • 2 tbs tamari sauce
  • juice of 1/2 lemon
  • a few pinches of cayenne pepper or red pepper flakes

Here is what you do:

  1. Set the pasta to cook according to instructions.
  2. Wash and dry the zucchini and carrots. Peel the carrots skin if you like. With your potato peeler, peel up the carrots and zucchini into ribbons. Place in a large salad bowl.
  3. Wash and remove the stems for the kale. Bunch up the leaves and finely chop so that you have thin ribbons of kale leaves. Add to the vegetables. Pour the lemon juice over and mix well. Set aside.
  4. Once the pasta are cooked, drain and add to the vegetables.
  5. Add the sesame oil, nutritional yeast, ketchup, tamari sauce and pepper. Mix well until everything is coated in the sauce and well combined. Enjoy!

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This is a great dish! I really like how the vegetables are barely cooked: the heat from the pasta will warm them up, but you still get all those great raw nutrients. It also makes for amazing textures. This is seriously delicious! Let me know if you try it out!

Purple Cabbage Salad, Jenny Mustard inspired

For the last few days, I have been binge-watching Jenny Mustard’s incredible videos. If you haven’t stumble upon her, you need to do this right after you’re done with my recipe! Her recipes are amazing, she has great minimalism tips, and I just love her pictures and esthetics!

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This morning, I stumbled upon an amazing picture for a purple cabbage and noodles dish that I thought looked incredible. It was even more incredible because I had a head of cabbage sitting and waiting in my fridge. I based myself on her picture, and came up with my own version. Not only did this taste incredible, it was also delicious!

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Here is what you need:

Sauce:

  • 1/4 cup cashew nuts, raw
  • juice of 1 lemon
  • 2 tsp ground Dijon mustard
  • 1 tbsp soy or tamari sauce
  • 2 tbsp water

Salad:

  • 1/2 head of purple cabbage, finely chopped
  • 1/2 jicama, peeled and shredded
  • 2 purple sweet potatoes, cooked and chopped into small bites

Noodles:

  • 1 zucchini per person, peeled and spiralized
  • 1 tbsp sesame oil
  • sprinkle of salt
  • 1 block firm tofu, drained

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Here is what you do:

  1. In your blender, mix all the sauce ingredients until smooth. Set aside.
  2. In a large salad bowl, place the cabbage and the jicama. Pour half the sauce and mix well until everything is well coated. Set aside. The lemon juice will help the cabbage get tender and even more delicious!
  3. Place the spiralized zucchini, and add the sesame oil and salt. Give a good mix and set aside.
  4. Cut the tofu in small pieces. In a large pan, place a little bit of oil and set on medium heat. Cook the tofu until it gets slightly golden and crispy.
  5. To serve, place the cabbage salad in a large plate. Add some purple potato. With a fork, make small bundles of spiralized zucchini, and place a piece of tofu on top of each ‘nest’. Add some sauce on everything and enjoy!

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This is so good! The cabbage is tender, the jicama adds freshness, and the sauce is slightly spicy and so creamy. The sesame oil adds a great flavour that goes great with everything. Finally, the tofu, crispy on the outside and tender in the inside, is just amazing. I’ll stop raving about it, but it’s really great!

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Let me know if you give this a try, and go check Jenny Mustard out!

Fancy (but easy) Mushroom Nest

This week-end I went to Blanc de Gris which is an urban farm specialized in oyster mushrooms. How fun! I was so excited I actually did a cooking test before cooking the whole batch to make sure I would do it right… Well, I’m glad I did because this looked really nice, and it was delicious!

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Look at all these colors! This dish was fresh, savoury, filling and really let the mushrooms be the stars of the show. The grapefruit and clementine salad was so flavourful and brings a really nice texture to the entire plate. It could really make a meal of its own. As for the purple potato mash, well, I’m completely biased about purple sweet potatoes, so let’s just say it was amazing.

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But really, the mushrooms were incredible! So firm, tender and so not mushy. Unlike any mushrooms I have bought before these have a flavour of their own and are not watery at all.

Here is what you need for the strawberry-grapefruit dressing:

  • 1/2 cup grapefruit flesh
  • 3 strawberries
  • 3 tbs sesame oil
  • 1 tsp sriracha (adjust to taste)
  • salt and pepper to taste

Here is what you do for the dressing:

  1. Just put everything in your blender and blend until the strawberries are completely pureed.
  2. Keep this is an air-tight container in the fridge. This will stay fresh for about a week.

Here is what I put in the salad:

  • romaine and butter lettuce
  • grapefruit flesh
  • clementine chunks
  • capers
  • avocado
  • shredded carrots

Here is what you need for the purple mash:

  • 2 normal white potatoes (I really need to pay more attention to varieties of potatoes…), about 4 cups once diced
  • 2-3 purple sweet potatoes, about 4 cups once diced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 laurel leaf
  • 1/3 cup almond milk
  • salt and pepper to taste

Here is what you do for the mash:

  1. Wash and peel the potatoes. Dice them in small chunks.
  2. Boil in water with the laurel leaf until the potatoes are tender and cooked through.
  3. Strain and transfer to a big bowl. With a potato masher or a fork, mash the potatoes. Add the milk a little at a time until you get the consistency you like.
  4. Add the dried herbs, give a good mix and season to your own taste.

Here is what you need for the mushrooms:

  • 350g fresh oyster mushrooms
  • 1 tsp olive oil
  • 2 cloves of garlic
  • salt to taste

Here is what you do:

  1. Crush and mince the garlic and set aside. Separate and cut the mushrooms if they are not bite-sized.
  2. In a large pan, heat the oil on medium-high heat. When the oil is hot, add the mushrooms and sauté until they have a nice golden color.
  3. Add the garlic and salt and stir well until cooked through.

To assemble the plate, add lettuce first then all the other salad ingredients around the plate. Add a few spoonfuls of mash in the center and flatten it with the back of a spoon. Arrange the mushrooms in the center and add some dressing on the salad before serving.

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Be ready to impress anyone you are serving this too, including yourself! This is such a fancy-looking plate, so why not try it out?

Let me know what you think and if you try it out!

Thai Zoodle, Fresh and Flavourful!

A few months ago I bought a spiralizer and started really loving zoodles or courgettis. It is so easy to take up a zucchini and transform it into noodles. Since I’m gluten-free, this is the perfect option as it is inexpensive and replaces wheat pastas really well. I really like to make thicker noodles that remind me of udon noodles. To go with this, I made a Thai-inspired stir fry with a glorious peanut butter sauce. Yum!

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I really like how the zoodles keep this dish light, yet satisfying. The creamy peanut butter sauce makes everything gooey and comforting; something you don’t need to feel guilty about as you are basically eating a vegetable bowl. Amazing!

Here is what you need:

For the sauce:

  • 1/2 cup peanut butter (I used crunchy, but use the type your prefer)
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water
  • 1 tbs sesame oil

For the strir fry:

  • onion
  • 2 cloves of garlic
  • 200g firm tofu
  • 4 large oyster mushrooms
  • 2 cups shredded carrots (or about 4 to 6 medium size carrots in julienne)
  • 4 green onions
  • 2 tbs water

To serve:

  • 1 spiralized zucchini per person
  • cilantro and thai basil leaves

Here is what you do:

  1. Mince all the stir fry ingredients or cut them to bite size pieces.
  2. In a large sauce pan, add the 2 tbs of water and sauté the onion and garlic until fragrant.
  3. Add the mushrooms and sauté on high heat until their water is out, and they have a nice golden colour. Remove from the pan and set aside.
  4. Add the tofu to your pan and stir until golden. You can use a little bit of water or a tablespoon of oil to prevent sticking . Add the mushrooms, onions and garlic back and mix well. Add the carrots and green onions and sauté until everything is cooked. Turn off the heat. If you want to cook your zoodles a little bit, I suggest removing the stir fry from the pan and using it to soften the zucchini noodles by letting them sit in the hot pan while you prepare the sauce.
  5. In your blender, add all the sauce ingredients but the water and start mixing. Add the water gradually until you get a consistency you like.
  6. Add the sauce to the stir fried vegetables and mix until everything is well coated.
  7. Serve a generous amount of vegetables on top of the zoodles and garnish with cilantro and Thai basil.

This recipe is very quick to make and is full of flavour. It is also quite filling and makes for a fun lunch. You can easily personalize it to use the vegetables you have on hand, and you could also add some toasted sesame seeds as garnish. Anyways, let me know if you try this out!

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