Super Simple Potato Crepe \\ Galette de pommes de terre

This recipe is actually my mom’s. It has become a staple in our house because we just love how it looks but also how simply delicious it is. Nothing fancy here, except for the incredible visual effect this potato crepe has. Harness your inner artist, and let’s arrange potatoes!


Here is what you need:

  • 6 potatoes (all roughly the same size)
  • 1 tbs of oil
  • salt and pepper to taste

Here is what you do:

  1. Wash and peel your potatoes.
  2. Carefully cut them into thin slices using a mandolin.
  3. Pour the oil into a pan and spread it around evenly. Place the potato slices one by one in a spiral pattern. Once your pan is covered with a first layer of potatoes, sprinkle on some salt and pepper and add another layer. Continue to do this until all your potatoes are in the pan.
  4. Cook covered on low heat until the bottom is golden. Flip the crepe over using a plate to transfer back to the pan and avoid a sad accident. Let cook the other side until it is golden as well. Serve hot!


This is really simple to do, but takes a little time to cook. However, it is so worth it when you get to see this amazing spiral pattern. And it’s delicious too! Let me know if you try this out.

Cette jolie galette est une des recettes classiques de ma mère. Nous aimons tous le côté joli et spiralé de cette simple galette de pommes de terre. Son goût simple et réconfortant est également un secret de son succès!


Pour cette jolie galette the patate, vous aurez besoin de :

  •  6 pommes de terre, toute de la même grosseur
  • 1 c. à soupe d’huile
  • sel et poivre au goût
  1. Lavez et épluchez les pommes de terre.
  2. Coupez les en fines tranches en utilisant une mandoline en faisant bien attention à vos doigts!
  3. Étalez l’huile sur une poêle de façon uniforme. Placez une première couche de tranches de pomme de terre en spirale. Saupoudrez de sel et de poivre et ajoutez une seconde spirale. Répétez jusqu’à ce que toutes les patates soient bien placées.
  4. Faites cuire la galette à feu doux avec un couvercle jusqu’à ce que le bas soit doré. Retournez à l’aide d’une assiette et faites dorer le second côté. Servez chaud et savourez!

Maple-glazed Delicata Rings \\ Courge Délicata à l’érable

Delicata squash is probably one of my favourite things to eat comes Fall. They are so soft and smooth, they practically eat themselves up. Last year, I was obsessed with turning roasted delicata squash in an amazingly creamy pasta sauce (I even made a video out of that one!) or in a delicious curry. Well, this year I tried something a little bit different and made maple-glazed delicata rings. This is both sweet and spicy and is the perfect side dish for any meal. Plus, it’s super easy to make!


Here is what you need:

  • 1 big delicata squash
  • 2 tbs olive oil
  • 1 tbs maple syrup
  • 1 tbs tamari sauce
  • 1 tsp garlic powder
  • 1/2 tsp hot sauce (optional)
  • salt to taste

Here is what you do:

  1. Thoroughly wash the squash and cut it into rings (about 1cm / 1/2 in thick). With a spoon, remove the seeds and middle membranes. Set in a single layer on a lined cookie sheet.
  2. Dab your fingers in one tablespoon of olive oil and rub them against the squash to prevent it from sticking.
  3. Mix all the other ingredients together and use a spoon to spread about half of it on the rings.
  4. Put in your preheated oven set at 400F (200C) for 20 minutes. Flip the rings over, add the rest of the glaze and cook for another 5-10 minutes or until soft. Serve hot!

This is so delicious! The texture of delicata squash really is special and precious. I love the sweet and salty combination of flavours, while still keeping this pretty simple to prepare. The maple syrup caramelizes on the squash, giving the rings a lovely color. Let me know if you try this out!


J’adore les courges délicata! Leur texture est si onctueuse et douce. L’année dernière je les avais transformées en délicieuse sauce à spaguetti et en curry. Cette année, je me lance dans la production d’anneau de courge glacés au sirop d’érable: MIAM!


Voici ce dont vous aurez besoin:

  • 1 belle courge delicata
  • 2 c. à soupe d’huile d’olive
  • 1 c. à soupe de sirop d’érable
  • 1 c. à soupe de sauce tamari
  • 1 c. à thé de poudre d’ail
  • 1/2 c. à thé de sauce piquante (optionelle)
  • du sel au goût
  1. Bien laver la courge et la couper en rondelles d’environs 1 cm de largeur. À l’aide d’une cuillère, enlever les graines et les membranes du centre de chaque rondelles. Disposer vos rondelles sur une plaque à biscuit recouverte de papier d’alluminium.
  2. Badigeonner chaque rondelle d’un peu d’huile d’olive (à peu près 1 c. à soupe pour toute la courge) pour éviter qu’elles ne collent.
  3. Mélanger le reste des ingédients et répartir la moitié de cette sauce sur les rondelles à l’aide d’une cuillère.
  4. Mettre au four préchauffé à 400F (200C) pour 20 minutes. Retourner les rondelles, répartir le reste de sauce et enfourner encore 5 à 10 minutes, ou jusqu’à ce que la courge soit bien cuite. Savourer!

C’est si bon! Légèrement sucrée, tendre et succulente, chaque rondelle est parfaitement pleine de saveurs. Cette courge pourra faire un très bon plat d’accompagnement pour toutes les occasions. Miam! Dites-moi si vous l’essayez!

Indian Dinner: Okra and Onions

Last summer, we tried planting some okras in our vegetable patch. It was not a very successful endeavor as they were completely overcrowded by and in the shadow of  our tomato plants. Nonetheless, we were able to harvest two fat okra. Excitedly, my boyfriend tried raw okra for the first time and solemnly declared: “It is like eating a slug.”


Not very appetizing, but quite honest. Okras do have a slimy texture which makes them, in my opinion, difficult to cook as we are not used to it. Being a staple vegetable of Indian and other Asian cuisine, I really wanted to make them work.

So, it was with some anxiety that I tried stir-frying them with onions. The result: scrumptious!

Here is what you need:

  • around 20 fresh okras (I would say this amounts to 10 oz, or 280g)
  • 1 onion
  • 1 tbs coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 minced garlic cloves
  • 1/2 tsp garam masala
  • salt to taste

Here is what you do:

  1. Wash each okra and gently scrub them to remove any dirt. Slice off the head, and then cut each okra diagonally in two or three pieces. Set aside.
  2. Remove the outer onion skin and cut lengthwise. Slice in thin strips.
  3. In a saucepan, heat the coconut oil on medium heat and add the mustard and cumin seeds. Stir a little before adding the garlic. Mix until the garlic is lightly brown.
  4. Add the okra and onion and stir for a few minutes. Add the garam masala and mix well. Let cook until the okras and onions are tender.

The result is very tender okras, without too much slime. What I loved most about this dish was that the okra and mustard seeds pop with every bite which adds a nice texture.

This dish really made peace between okras and us, and I have to say, they are a lot less scary once cooked and well seasoned.

Let me know what’s your favourite okra recipe!

Indian Dinner: Cashew Basmati Rice

When we decided that we would do an Indian dinner, my boyfriend really wanted to have his own dish to showcase his amazing cooking skills. After some thinking, he chose to make some basmati rice. My mom makes a really nice turmeric rice with raisins and cashew nuts. However, when he asked for the recipe, we ended up with two huge boxes of already made rice in our fridge.


So, we had to find our own recipe, and here’s what we came up with!

Here’s what you need for 8 people:

  • 2 cups of basmati rice
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 kaffir lemon leaves
  • 1/2 cup cashew nuts
  • 1/2 turmeric powder
  • salt to taste
  • 4 cups of hot water
  • the juice of 1/2 lemon
  • cilantro to garnish

Here’s what you need to do:

  1. Wash the rice, rubbing it slightly in water and changing it often until the water runs clear. Change the water one last time and let the rice sit in water for 30 minutes. Drain and put aside.
  2. In a large saucepan set on medium heat, melt the coconut oil and add the mustard seeds and the cashew nuts. Stir until the cashews are golden.
  3. Add the turmeric. Quickly stir, and then add the rice and salt. Add the hot water and lemon juice and stir. Bring to a boil and let boil for two minutes. Add the kaffir leaves (push them through the rice), cover and put on low heat for 10 minutes. Turn off the heat and let sit until all the water has soaked in (around 5 minutes).
  4. Stir the rice and garnish with coriander leaves before serving.

This rice is the bomb! It is so soft and rich. The kaffir leaves really had a fresh and fragrant flavour, while the cashews add a nice bite to the mix.

It is also very good the next day when you pan fry it on low heat. The bottom layer of rice becomes crispy while the top stays soft. This rice is perfect with any Indian rice, but also to add a little bit of fun to any vegetable dish.

Let me know if you try it out!

Vegan Birthday Party: Sweet Potatoes

Saturday we celebrated a friend’s birthday, vegan style! This was not a ‘just-put-it-in-the-oven’ type of things.


Not at all.

In fact, I cooked almost all afternoon. It was a tiresome, but quite worthwhile process. Needless to say, I could have made my life easier and prepared some of the dishes ahead of time, but as I was sick for the previous days, Saturday was pretty much spent in the kitchen.

Here is what I made:

  • Sun dried tomato stuffed cremini mushrooms
  • Sun dried tomato hummus
  • Zucchini noodles
  • Spicy orange chickpea and shiitake mushroom stir fry
  • Baked sweet potato halves
  • Lemon pie
  • Sweet Potato Brownies

Yes… I think  I might have got this birthday party confused with Christmas as to the amount of food I made.  Everyone was stuffed and satisfied when they left, and we felt ready to get going on Sunday morning, which is great! I find that vegan feasts are really great for this as they do not make you feel heavy and dying the next morning.

The sweet potato halves are really great! This is the easiest way to prepare sweet potatoes, and everyone I have served this to is utterly surprised about how tasty this is. Clearly a win-win situation!


Here is what you need:

  • Sweet potatoes (know your public here: I calculated one half per person)
  • 1 tbsp coconut oil
  • celery salt
  • freshly cracked pepper
  • salt to taste
  • 1 tsp nutritional yeast per potato half
  • herbs to taste: rosemary, thyme, oregano, coriander seeds (this is really up to you and what you are serving this with)

Here is what you will need:

  1. Preheat your oven to 350F.
  2. Thoroughly clean and brush the sweet potatoes. It is better to buy organic, as you will keep the skin.
  3. Cut the sweet potatoes half ways. Check what side will sit more comfortably on your baking sheet.
  4. Melt the coconut oil and brush it on the cut side of the potatoes. You can use a cooking brush, but a spoon works really well.
  5. Sprinkle salt, celery salt, cracked pepper, herbs and nutritional yeast on each potato half.
  6. Place the sweet potatoes on a baking sheet, and cook them for 20 minutes. Prick them with a fork and place them back in the oven for another 20 minutes, or until tender.

This is the perfect side dish. It is really easy to make and delicious. Don’t hesitate to eat the skins, they are really good too!

The rest of the recipes are coming! Also get ready for the Christmas series!