Mango Spread \\\ Tartinade à la mangue

I prepared this as part of my Christmas dessert, but I made a lot more than was necessary. Luckily, this is delicious and makes for a great spread to use on toast, oatmeal or waffles if you’re lucky. It’s super simple to prepare and freezes very well.

 

mango-cream2

I topped off my waffle with some blueberries, the mango spread, and some melted chocolate! Yum!

 

Here is what you need:

  • 2 cups of frozen diced mangoes
  • 1/2 cup coconut milk

Here is what you do:

  1. Put your frozen mangoes in a small saucepan set on medium heat and cover. Let them cook until they are completely tender and mushy.
  2. Add the coconut milk and stir to combine. Remove from the heat.
  3. Use your wand mixer to pulverize everything and to make it all smooth. Keep in an air-tight container in your fridge. Enjoy!

Again, this is so easy to prepare! I really like it as an alternative to my apple sauce on my oatmeal. The mangoes are naturally very sweet, and so no extra sugar is needed. The coconut milk gives the spread a very creamy and rich texture while also adding a touch of tropical goodness to it. I love that I can prepare this ahead and have some in my freezer. But really, it’s so delicious I usually eat too much for it to be worthwhile to freeze! Let me know if you try it out!


J’ai préparé cette tartinade pour mon dessert de Noël, mais j’ai en fait beaucoup plus que ce qui était nécessaire. Heureusement, cette tartinade est vraiment délicieuse et est géniale sur du pain, dans mon gruau ou sur des gauffres, si vous êtes chanceux. Elle est vraiment très simple à préparer et se garde très bien congélée aussi!

 

mango-cream1

J’ai garni ma gauffre de bleuets, de tartinade à la mangue et de chocolat fondu! MIAM!

 

Voici ce dont vous aurez besoin:

  • 2 tasses de mangue congélée et coupée en dés
  • 1/2 tasse de lait de coco

Voici ce que vous devez faire:

  1. Placez la mangue congelée dans une petite casserole sur feu moyen et fermer le couvercle. Laisser cuire jusqu’à ce que la mangue soit bien molle et presque en purée.
  2. Ajoutez le lait de coco et bien mélanger pour incorporer. Retirer du feu.
  3. Utilisez votre mélangeur à immersion pour pulvériser le tout et rendre le mélange crémeux et onctueux. Conservez dans un contenant hermétique et au frigo. Savourez!

Encore une fois, une petite recette très simple à préparer! J’aime bien cette sauce en alternative à ma compote de pomme dans mon gruau. Puisque les mangues sont naturellement très sucrée, il n’est pas necessaire d’ajouter du sucre ou du sirop d’érable à la préparation. Le lait de coco rend cette tartinade bien crémeuse et riche tout en ajoutant une touche d’exotisme au tout. J’adore l’idée de pouvoir en préparer à l’avance et de la garder au congélateur… bien que pour l’instant c’est beaucoup trop délicieux pour ne pas être dévorée immédiatement! Dites-moi si vous l’essayez!

Cashew Spread \\ Tartinade aux noix de cajou

So, as I’ve mentioned, yesterday I gave a workshop on veganism. What better way to share veganism than to share food? None, in my opinion! So, I brought some food, and many people asked me if I could post the recipe for the cashew spread. Well, here you go!

cashew-spread

This spread is delicious on freshly toasted bread. It’s cheesy, smooth, salty, and so delicious! I ate some for lunch and added some fried onions on top: perfection!

cashew-spread2

Here is what you need:

  • 1 cup of raw cashew nuts, soaked for at least 1 hour
  • the zest and juice of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1-2 pinches of red pepper flakes
  • 1/4-1/2 cup water

Here is what you do:

  1. Drain the cashews and place them with the rest of the ingredients in your food processor except for the water. Start mixing, and add the water little by little until you reach a smooth consistency. Keep in an air-tight container in your fridge and enjoy!

This is seriously so simple! It’s delicious on bread, but also with veggies. It’s so good, and as you can see so easy to prepare! And it will keep your B12 levels happy. Let me know if you try this out!

cashew-spread3


Lors de mon atelier sur le véganisme, j’ai apporté un peu de nourriture parce que c’est clairement la meilleure façon de parler de véganisme! Beaucoup de participants m’ont demandé la recette de la tartinade aux noix de cajou, donc la voici!

  • 1 tasse de noix de cajou, trempées dans de l’eau pour au moins 1 heure
  • le zeste et le jus d’un citron
  • 1/2 tasse de levure alimentaire
  • 1 c. à café de poudre d’ail
  • 1 c. à café de poudre d’oignon
  • 1 c. à café de sel
  • 1-2 pincées de flocons de piments
  • 1/4 – 1/2 tasse d’eau
  1. Retirer les noix de cajou de l’eau et les placer avec tous les autres ingrédients dans votre robot culinaire, mais garder l’eau de côté. Commencer à mélanger et ajouter l’eau petit à petit jusqu’à ce que la consistence soit crémeuse et onctueuse. Garder au frigo dans un contenant hermétique et savourer!

Si simple, mais si bon!

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.

IMG_3039

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.

Hazelnut Spread, the sugar-free edition

When I posted my nutella-dupe recipe yesterday, one of the comment I got on Facebook was that refined sugars are bad for you. In my mind I thought that if you were going to eat nutella in the first place, sugar is probably not one of your concerns, or you are at least willing to take the risk once. Anyways, it got me thinking, and so I came up with this second version of a chocolate-hazelnut spread without sugar.

IMG_2237.JPG

Here is what you need:

  • 1 cup hazelnuts
  • 8 medjool dates
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup almond milk
  • dash of vanilla extract
  • pinch of salt

Here is what you do:

  1. Put your dates in a bowl and cover with water. Let soak for at least 30 minutes. Once they are soaked, remove their skins and pits. The skin removal helps having a very smooth texture.
  2. On a cookie sheet, spread the hazelnuts and roast at 350F for 10 minutes. Be careful not to let them burn: you are looking for a golden color.
  3. Take out the nuts and let them cool a little. Remove the skins by rubbing a handful together with your hands, or in a clean tea towel.
  4. In your food processor, grind the nuts until you have a fine powder. Add the dates and mix well. Add the rest of the ingredients, but not the milk, and mix well until you have a dough consistency.
  5. Add the milk little by little and mix until everything is smooth.
  6. Keep in the fridge, and try not to eat it by the spoonful.

Here you go! This recipe is even simpler than the previous one, and does not contain refined sugar, while still being yummy and decadent.

IMG_2236.JPG

Please don’t tell me that hazelnut and cocoa powder are bad for you, because there is a limit to what you can do to make a nutella dupe. Joking, if you have any concerns or questions let me know, and I’ll try to make something up! Also let me know if you try this out or which version you prefer!

 

Chocolate Hazelnut Spread

A few weeks ago, my amazing sister-in-law suggested that we tried to make our own version of nutella. She really loves animals and has a special spot for primates: nutella and the palm oil it contains was a no-go for her. In case you are suddenly wondering if nutella uses primates in its ingredients, the answer is no. I’m referring to the fact that palm oil production is responsible for a big part of habitat destruction for, not only primates, but many species of animals (and plants too).  Adding to this, it also contains milk which makes it also non-vegan in a more direct way.

IMG_2220.JPG

So we embarked on a journey across the internet, and found some interesting, weird, simple, or very complicated recipes for a vegan hazelnut spread. We had trouble agreeing on one recipe, so we decided to call on our inner hazelnut-geniuses and mash everything together to create our own.

The result was fabulous, but the process a little bit nerve-racking as we almost had it, destroyed it, fidgeted around and finally fixed it. Here is a retake on this wonderful experimenting.

IMG_2222.JPG

Here is what you’ll need:

  • 200g hazelnuts
  • 200g sugar
  • 100g powdered sugar (adjust to taste)
  • 40 g unsweetened cocoa powder
  • 1/2 cup almond milk
  • dash of vanilla extract

Here is what you do:

  1. Turn your oven to 350F. On a cookie sheet, spread the hazelnuts and let them roast in the oven for 10 minutes. Be careful not to burn them: you want them to be a nice golden colour.
  2. Meanwhile, in a small sauce pan set on medium heat, add a third of the sugar and let it melt. We are making dry caramel here: exciting! Once the first third has melted, had the second third and melt. Add the final third and let everything melt into a wonderful golden color. DO NOT STIR THIS! You can roll around the caramel in the sauce pan, but stirring it while cooking will make this die, so don’t.
  3. Spread the caramel on parchment paper and let cool completely. Pour warm water in your sauce pan immediately and let sit to make your cleaning process easier.
  4. Take the hazelnuts out of the oven and let them cool a little. Then, put them in a mesh strainer and rub them until the skins are separated. This is a good time to put some music on and dance over your sink: it is a longish process.
  5. Once your hazelnut are skin-free, place them in your food processor and process until you have a fine powder. Add the cocoa powder and the powdered sugar. Mix until combined and add the vanilla extract. Mix.
  6. Break your cooled caramel into pieces and add it to your processor. Mix for a few minutes until the mixture has a dough-like consistency and balls start to form in your food processor.
  7. Add the milk and mix until you have a thick, delicious hazelnut paste.

This recipe might look scary because of the dry caramel, but taking the time to do this really adds a nice flavour to the spread. However, because caramel is a little bit more bitter than sugar, I find it is a good idea to add powdered sugar, but you can of course adjust this to your liking. DO NOT USE MAPLE SYRUP! This is one of the ways we killed our first batch: adding maple syrup made our dough separate from the oils contained in the hazelnuts and made for a very scary looking mixture.

The solution to this: milk! You’ll want to add a little bit of liquid, and instead of using oil, almond milk gives this a more spreadable consistency. The more you add the easier it will be to spread, so you can play around with this too.

IMG_2232

Keep this amazing chocolaty spread in the fridge, and enjoy, by the spoonful in the middle of the night… or maybe not (but I know you will!). Let me know if you try it out!