Chocolate Cake Protein Balls \\\ Boule Protéinée au chocolat

(version française plus bas!)

In the last few weeks, I have been tracking down how much protein I ate. I started including some protein powder to help me get enough each day, but I have to say that most of them taste like chalk. Well, once incorporated in this recipe, they make everything taste like chocolate cake. Yeah, pretty great.

protein-ball

Here is what you need:

  • 1 cup quick oats
  • 1 cup puffed rice cereal
  • 1 tbs raw cocoa powder
  • 4 scoops of vegan chocolate protein powder
  • 4 tbs slivered almonds
  • 1 tbs unsweetened coconut flakes
  • 1 tbs chia seeds
  • 1 tsp cinnamon
  • 2 tbs peanut butter
  • 1 tsp vanilla extract
  • 2 tsp marmalade or any other jam you enjoy
  • 3/4 cup almond milk

To roll in: 1/2 cup unsweetened coconut flakes.

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Here is what you do:

  1. Mix the peanut butter, vanilla extract, marmalade and almond milk in a small saucepan. Stire over medium heat until everything is well combined. Set aside.
  2. In a large mixing bowl, mix the rest of the ingredients. Pour the wet ingredients on top and mix until everything is well combined.
  3. Form balls with 1/2 cup of the mix and roll them in the coconut flakes to avoid them being too sticky. If you have trouble forming balls that hold their shape, add a little bit of milk at a time. Store in an air-tight container in the fridge.

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These are so good! I made them thinking that they would be great after gym sessions, but I have to say I’m going to have a lot of trouble not eating them all at once. The texture is very soft, and the rice cereal adds a nice touch of crispiness. The protein powder really adds a caky side to these, which really makes them irresistible. With around 13 grams of protein in each ball, this will give you a nice boost of energy. Let me know if you try them out!


Depuis quelques semaines, je note les protéines que je mange. J’ai commencé à inclure des poudres protéinées pour m’aider à atteindre les apports recommendés, mais je dois dire, que la plupart de ces poudres goûtent la craie. Incorporées dans cette recette, elles sont délicieuses et goûtent comme du gateau au chocolat. Ouais, c’est plutôt génial.

protein-ball

Voici ce dont vous avez besoin:

  • 1 tasse de flocons d’avoine à cuisson rapide
  • 1 tass de céréales de riz soufflé
  • 1 c. à soupe de poudre de cacao
  • 4 scoops de poudre protéinée végane au chocolat
  • 4 c. à soupe d’amandes éffilées
  • 1 c. à soupe de flocons de coco non-sucrés
  • 1 c. à soupe de graines de chia
  • 1 c. à thé de cannelle en poudre
  • 2 c. à soupe de beurre d’arachide
  • 1 c. à thé d’extrait de vanille
  • 2 c. à thé de marmelade ou de confiture de votre choix
  • 3/4 de tasse de lait d’amande

Pour rouler: 1/2 tasse de flocons de coco non-sucrés

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Voici ce qu’il faut faire:

  1. Mélanger le beurre d’arachide, la vanille, la marmelade, et le lait d’amande dans une petite casserole. Remuer sur feu doux jusqu’à ce que le tout soit bien mélangé. Réserver.
  2. Dans un grand bol, mélanger le reste des ingrédients. Verser les ingrédients liquides, et mélanger le tout jusqu’à l’obtention d’une pâte homogène.
  3. Former des boules à l’aide d’une demie tasse du mélange et les rouler dans la noix de coco pour les rendre moins collantes. Si votre mélange est trop sec pour se tenir, ajouter un peu de lait. Conserver ces boules dans un contenant hermétique au frigo et savourez!

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C’est tellement bon! J’ai préparé ces collations en me disant qu’elles seraient parfaites pour après les entraînements, mais je dois dire qu’il va être difficile de ne pas les manger toutes d’un coup! La texture est tendre, et les céréales de riz ajoutent un petit croquant très agréable. Le goût de chocolate est intense et gourmant. La poudre de protéine ajoute un côté vraiment «gateau» et irresistible. Avec environs 13 grammes de protéines par boule, ces petites merveilles vous donneront plein d’énergie! Dites-moi si vous les essayez!

Popcorn Bark \\\ Croquant au maïs soufflé

(Version française plus bas!)

I know we probably all went overboard on chocolate during the holidays, but, what can I say, I’m just addicted! I also wanted to make something portable that my boyfriend could take with him to work as a snack or an afternoon pick-me-up. This is really simple to prepare, you can personalize it, and it’s really yummy!

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Here is what you need:

  • 1/2 cup coconut syrup
  • 4 cups popcorn
  • 1 cup chocolate chips

Toppings:

  • sesame seeds
  • raisins
  • coconut flakes
  • dried fruits

Here is what you do:

  1. Line a baking tray with some foil or parchment paper.
  2. Place the coconut syrup in a small saucepan on medium heat and let reduce. You know it’s ready when you can see the bottom of the pan for a few seconds after you drag a spatula at the bottom (the liquid is slow to fill up the space left by the spatula). This takes around 10 minutes.
  3. Place the popcorn on the baking tray and pour the coconut syrup on top. Using your spatula, mix the syrup so that all the popcorn is well coated. Pat it down to make it stick together as a big block and smooth the top to make it as flat as possible.
  4. Melt the chocolate in your microwave or in a bain-marie (I use a big bowl that I fill up with boiling water and place a smaller bowl into it with the chocolate). Pour the chocolate over the popcorn and spread it in an even layer.
  5. Sprinkle your toppings on top of the chocolate while it is still melted. Once you have everything you like stuck to the chocolate, place the baking tray in your fridge for 1 hour until your chocolate is solid again.
  6. Cut in small chunks and keep this in an airtight container. Enjoy!

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I love this because the texture of the popcorn is amazing! This would make a great snack if you are planning on a movie marathon, but I like the idea of having a small chunk as an afternoon snack. It’s also great because you can personalize it with any topping that you like. Let me know if you try this out!


Je sais que nous avons probablement tous abusé du chocolat pendant le temps de fêtes, mais je dois avouer que je suis vraiment accro! J’avais aussi envie de préparer une collation que mon copain pourrait apporter avec lui au travail pour pouvoir avoir un petit boost d’énergie en après-midi. Cette recette est vraiment facile à préparer, vous pouvez la personaliser et c’est vraiment délicieux!

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Voici ce dont vous avez besoin:

  • 1/2 tasse de sirop de coco
  • 4 tasses de maïs soufflé
  • 1 tasse de pépites de chocolat

Garnitures:

  • graines de sésame
  • raisins secs
  • noix de coco râpée
  • fruits secs

Voici ce qu’il faut faire:

  1. Recouvrir une plaque à biscuit avec du papier d’aluminium ou parchemin.
  2. Placer le sirop de coco dans une petite casserole à feu moyen et laisser réduire. Vous saurez que c’est prêt lorsque la ligne tracée par une spatule prend du temps à se refermer (le sirop est épais et se déplace lentement pour recouvrir le fond de la casserole). Cela prend environs 10 minutes.
  3. Placer le maïs soufflé sur la plaque à biscuit et y verser le sirop. Mélanger le tout à l’aide d’une spatule pour que chaque morceau soit bien recouvert. Presser le maïs pour former un rectangle homogène et plat qui se tienne.
  4. Faire fondre le chocolat au micro-onde ou au bain-marie. Verser le chocolat sur le maïs et l’étaler pour former une couche uniforme.
  5. Ajouter vos garnitures sur le chocolat. Placer votre plaque à biscuit dans le frigo pendant 1 heure pour aider le chocolat à solidifier.
  6. Découper en petits morceaux et garder dans un contenant hermétique. Savourez!

J’adore cette collation car le maïs soufflé apporte vraiment une texture incroyable. Ça ferait également une très bonne collation si vous prévoyez une soirée cinéma, mais j’aime l’idée d’en apporter quelques morceaux à grignoter en après-midi. C’est aussi chouette de pouvoir personaliser les garnitures selon mes envies! Dites-moi si vous essayez cette recette!

Tofu Bacon Bits \\ Morceaux de bacon végans!

This is another recipe that I made for the vegan workshop I gave last Wednesday. I don’t think it needs much introduction as vegan bacon bits is pretty self-promoting, but here we go! These are delicious: crunchy, crispy, smokey, savoury and slightly chewy. Yum! They are the perfect topping for all your salads, as a snack or on soups. Plus, they take 15 minutes to prepare and you can keep them in your fridge in an air-tight container for about a week.

For those of you who have questions about tofu, you should take a look at this article. It’s really well researched, simple to understand and filled with very interesting information.

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Here is what you need:

  • 1 block of extra-firm tofu (about 2 cups)
  • 1 tsp oil
  • 1/2 tsp liquid smoke
  • 1 tbs tamari sauce
  • 1 garlic clove, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch red hot pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. Cut the tofu in small cubes. The smaller the crispier!
  2. Place the oil in a pan and heat up on medium heat.
  3. Once hot, add the tofu and all the other ingredients and give a good stir.
  4. Let sit and stir every few minutes until the tofu is golden and crispy. Enjoy!

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Super simple, super delicious. This is so addictive, don’t say I didn’t warn you! Let me know if you try this out, and enjoy the week-end!


Ces petits morceaux de tofu sont vraiment incroyablement délicieux: croustillants, fumés, délicieusement savoureux et si simple à préparer. Ils sont parfaits pour toutes vos salades, en collation et sur les soupes. Miam!

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  • 1 bloc de tofu extra-ferme (à peu près 2 tasses)
  • 1 c. à café d’huile
  • 1/2 c. à café de fumée liquide
  • 1 c. à soupe de tamari
  • 1 gousse d’ail
  • 1 c. à café d’ail en poudre
  • 1 c. à café d’onion en poudre
  • 1 pincée de flocons de piment
  • sel et poivre à votre goût
  1. Couper le tofu en petits cubes. Plus ils sont petits, plus ils seront croustillants!
  2. Dans une poêle, faire chauffer l’huile à feu moyen puis ajouter le reste des ingrédients.
  3. Mélanger de temps à autres jusqu’à ce que le tofu soit doré et crousitillant. Se garde au frigo dans un contenant hermétique environs une semaine. Savourez!

 

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

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Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

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This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

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Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

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Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

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Homemade Almond Butter

If you have 20 minutes to spare, almonds and a food processor, you need to make this!

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I was craving almond butter to spread on some apple slices, but unfortunately I didn’t have any left in my pantry. I did have raw almonds however. After eyeing my food processor for a few moments, I tried it out: raw almonds in, sweet and creamy butter out. This is perfection!

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Here is what you need:

  • 1 cup almonds

Here is what you do:

  1. Place the almonds in your food processor. Process with the ‘S’ blade. I gave my machine a one minute break after each 3 minutes of processing so that it would cool off. This also gave me a chance to scrape down the sides of the bowl. It took 20 minutes of processing for me to get a nice butter consistency. This will give you 1/2 cup butter.

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That’s all there is to it! The resulting butter is creamy, sweet and so satisfying. There is no way I will ever buy any nut butter ever again. And, I’m super excited to try to make hazelnut butter, walnut butter, sunflower seed butter, macadamia butter and all the combinations in between. I think I’ll also try to add spices or cocoa powder to some. A glorious and delicious future to come!

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I really enjoy how simple and cheap this is. It was perfect and so fast! The almond flavour was intense, and I was surprised to see how sweet it was. There is no comparison possible between this fresh almond butter and the store-bought kinds. Let me know if you make your own nut butter and what’s your favourite!

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Crispy Rice Treats- yes, they’re vegan!

Yesterday, I found some vegan marshmallows at the Ottawa Veg Fest. I was really excited to try them out to make crispy rice treats, a childhood favourite. There is something completely comforting about this desert.

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I basically followed the classic recipe, but the really interesting thing is that the vegan marshmallows are perfect! Directly out of the bag, they have the same airy and bouncy texture as the original deal. Their taste is also the same, except they are maybe a little bit less sweet, which for me is a plus as regular marshmallows make me sick pretty quickly. These marshmallows really have nothing to envy to the traditional marshmallows. I really don’t see why we don’t all switch to vegan marshmallows: they are just delicious!

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As for the crispy rice treats themselves, they were just as I remembered: noisily crispy and oh-so-chewy! I seriously can’t believe how great these marshmallows are! They really are a great addition to any vegan pantry. I can’t wait to experiment with them again! And in case you never made crispy rice squares (or doughnuts) here’s the recipe:

Here is what you need:

  • 1/4 cup coconut oil
  • 1 bag vegan marshmallows (280g)
  • 1 tsp vanilla extract
  • 5 or 6 cups of puffed rice cereal

Here is what you do:

  1. Melt the coconut oil with the marshmallows and vanilla in a sauce pan on medium heat. Stir until combined.
  2. Turn off the heat, and pour in your cereals and mix until evenly coated.
  3. Spread the mixture in a greased pan. Let sit until firm. Cut and enjoy! I used my doughnut pan to make them round, but you can use any pan you have: just make sure it is well greased, because this treat is sticky!

 

Simple Aubergine Spread

I really like aubergines or eggplants. The texture is so spongy, it is a lot of fun to cook with because it will absorb any sauce while keeping a nice slightly chewy texture. My boyfriend, on the other hand, is really not a big fan of this ingredient. I really wanted to find a recipe using eggplant that would be good enough for him to appreciate. Well, I found it.

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This aubergine spread is inspired by baba ghannouj, but I removed the olive oil because I thought that the tahini was enough. Anyways, this is super easy to prepare, and you can cook the aubergine ahead of time and whip this up in 5 minutes.

Definitively a crowd-pleaser, this spread is a great substitute for hummus, goes great with vegetables, and is a great addition to any sandwich. Did I mention it was great? You can also add any spice you like to make it extra flavorful.

Here is what you need:

  • 1 large eggplant
  • 2 tbs apple cider vinegar
  • 2 tbs tahini (sesame seeds butter)
  • salt and pepper to taste
  • optional additions: red pepper flakes, fresh garlic, fresh cilantro, roasted sesame seeds, thyme, rosemary, cumin seeds, coriander seeds, and anything else you think will work!

Here is what you do:

  1. Wash the eggplant, and cut out the stem. Cut the eggplant in two lengthwise. Score the flesh diagonally. Rub some salt and pepper on the flesh. Rejoin the two halves and tightly wrap the eggplant in foil.
  2. Bake the eggplant for 40 minutes at 350F. Wrapping the eggplant up will help keeping the white color of the eggplant flesh. If you don’t mind the change of color, you can just place the eggplant halves on a cookie sheet.
  3. Once the eggplant is cooked, let it cool until you can handle it with your hands. Unwrap the eggplant and place the two halves in a colander to drain. Once the eggplant is completely cooled, follow the recipe to the end, or place the eggplant in an air-tight container in the fridge until you are ready to continue.
  4. With a big spoon, scrape the eggplant flesh out into your food processor bowl. Be careful, we don’t want any skin in there.
  5. Add the vinegar, tahini, salt and pepper, and process until smooth. Taste and season to your liking. Keep in the fridge in an air-tight container.

This is really good! The texture is more light than hummus while still having that really nice tahini flavour. The best thing is, my boyfriend loved it! Let me know if you try it out and what extras you put in.

Simple Sprouted Crackers

A few days ago, I posted a few tips on how to make sprouted seeds. Now, however, my fridge is packed with a ton of sprouts, and I need to take care of them before they go bad. One of my favourite things to do with sprouts is to turn them into crackers. They are easy, simple, really crispy and delicious!

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Here is what you need:

  • 1 cup ground flax seeds
  • 1 cup chia seeds
  • 3 cups sprouted seeds of your choice (I used buckwheat)
  • 3-4 cups water
  • Spices and herbs of your choice: I used rosemary, chili flakes, thyme and black pepper. Indian spices are also great.
  • salt to taste

Here is what you do:

  1. Mix all the ingredients in a large bowl. You are looking for a thick, pancake-bather-like mix. You might need to adjust the amount of water you add. Let the mix sit for 15 minutes and check the consistency. Add water if you feel it’s too thick.
  2. If you are using a dehydrator, spread a silicone mat on your grids. Spread your mix in a 5mm thick layer. If you are using your oven, do the same thing, but use a cookie sheet lined with either a silicone mat or  parchment paper.
  3. Set you dehydrator to 145F or 65C, and let it run overnight. In the morning, flip the giant cracker over. Let sit in the dehydrator for another 2-4 hours, or until completely dried. If you are using your oven, set it to the lowest setting and leave the door slightly open. Be careful, and let your crackers dry overnight. In the morning, flip over and let sit until completely dried through.
  4. Once the giant cracker is dried, you will easily break it up in smaller pieces. Keep in an airtight container. If you want even crackers, you can run a butter knife through the giant cracker after 6 hours. This way, when you are breaking it up, you will have dents that will make your crackers even.

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These are really versatile and can replace any store-bought crackers. The sprouted seeds give a nice crunch and flavour, while also providing some nutrients. And if you are looking for a dehydrator, I bought an Excalibur a few years ago, and it’s perfect! If you are in Canada, you can check out Upaya Naturals: that’s where I got mine, and the shipping was super quick. Let me know if you try it out!

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Lazy Guacamole

Avocados. Nothing else needs to be said! This is how I prepare guacamole on nights when I cannot be bothered to take out my chopping board. Tasty, quick, done, move along!

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Here is what you need:

  • 1 ripe avocado
  • the juice of 1/2 citrus of your choice (I usually go for lemon or lime, but I only had blood orange on hand. It worked really well!)
  • 1 tsp pesto (I used my kale-parsley pesto. This stuff can really go in everything!)
  • sesame seeds
  • crushed nori flakes (I put a few nori sheets in my food processor and make a powder that I keep in my pantry, but you can also cut a nori sheet with scissors)
  • 1 cup of halved cherry tomatoes
  • pinch of hot pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. With a fork, mash the avocado flesh with the citrus juice, pesto, sesame seeds, nori flakes, hot pepper flakes, salt and pepper.
  2. Serve with the cherry tomatoes and some crackers. Here I used beetroot crackers.

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This takes seconds to prepare, while still being fresh and delicious. Look at all the colors and textures! Yum! It’s also fun to serve the cherry tomatoes on top because you can scoop some guacamole and a tomato for each bite. Let me know if you try it out!

 

Maple Glazed Pecans

I don’t have any story to tell you about this recipe. I just love pecans and maple syrup together! These two ingredients are the perfect combination, and it’s even better when you add some ginger to the mix! This recipe takes 20 minutes to prepare, is delicious, and makes for a great ‘mason jar’ gift.

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Here is what you need:

  • 4 cups pecans
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 8 pieces of candied ginger, cut into small pieces

Here is what you do:

  1. Preheat your oven to 350F.
  2. In a large bowl, mix all your ingredients and spread in a single layer on a lined cookie sheet.
  3. Place in your oven and mix every 5 minutes. The overall cooking time for these are 20 minutes. You know they are ready when all the maple syrup is really thick (almost caramel like), and your pecans are slightly brown.
  4. Place the pecans in your fridge for 30 minutes until they are completely cooled. Placing them in the fridge makes them crispier.
  5. Once cooled, keep the pecans in an air-tight container.

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This makes for a great snack or nice cream and salad topping. It is crispy, sweet, full of maple flavour and so easy to put together! The ginger pieces also add a little bit of heat and balance the maple nicely.

Let me know if you try this out!