Soft marinated tofu \\ Tofu soyeux mariné

When I shared my quinoa bowl featuring this soft marinated tofu on Instagram, someone asked for the recipe, and I shared it there. However, this is so good, it really deserves its own blog post. I updated the recipe a bit, but it’s still terribly easy and delicious.

soft-tofu2

Here is what you need:

  • 250g soft tofu
  • 2 tbs light tamari sauce or light soy saue
  • 2 tbs vegan Worcestershire sauce
  • 1 clove of garlic, minced
  • 2 tbs sesame seeds
  • 1 tbs wakame flakes
  • 1 tsp maple syrup
  • pepper or red chili flakes to taste
  1. Cut the soft tofu in medium size cubes. Make sure not to cut the tofu in small pieces as this tofu is very tender and will break during the cooking process. Place your tofu in a saucepan.
  2. In a small bowl, mix the rest of the ingredients and add to the tofu. Gently mix until each piece of tofu is well coated.
  3. Let simmer on medium heat until the tofu is warm all the way through. This should take less than 10 minutes. Remove from the stove and enjoy!

This is so quick to prepare and so delicious! It’s really good with some quinoa and even better with some rice and grilled veggies. The sauce is savory and has something from the sea with the wakame which is really good. It’s a great way to prepare tofu if you’re out of time. Let me know if you try this out!


Lorsque j’ai partagé un de mes bols de quinoa avec du tofu soyeux sur Instagram, quelqu’un m’a demandé la recette que j’ai postée en commentaire. Cependant, cette recette est tellement bonne qu’elle mérite vraiment son propre post. J’ai un peu retravaillé la recette, mais elle est toujours terriblement facile et délicieuse.

soft-tofu2

Voici ce dont vous avez besoin:

  • 250g de tofu soyeux
  • 2 c. à soupe de sauce tamari légère (moins de sel) ou de sauce soja légère
  • 2 c. à soupe de sauce Worcestershire végane
  • 1 gousse d’ail émincée
  • 2 c. à soupe de graines de sésame
  • 1 c. à soupe de flocons de wakame
  • 1 c. à thé de sirop d’érable
  • poivre ou flocons de piment au goût
  1. Découpez le tofu en cube de grosseur moyenne. Tenez compte du fait que parce que ce tofu est très mou, il se désagrégera un peu durant la cuisson. Placez le tofu dans une petite casserole.
  2. Dans un petit bol, mélanger le reste des ingrédients pour former la sauce. Incorporez-la au tofu et mélangez doucement jusqu’à ce que chaque morceau soit bien nappé de sauce.
  3. Laissez mijoter sur feu moyen jusqu’à ce que le tofu soit bien chaud. Cela prend moins de 10 minutes. Retirez du feu et savourez!

C’est tellement facile et rapide à préparer! Ce tofu est délicieux avec du quinoa et encore meilleur avec du riz et des légumes grillés. La sauce est savoureuse et légèrement océane grace aux flocons de wakame. C’est vraiment une façon délicieuse de préparer du tofu alors j’espère que vous allez l’essayer!

What I’ve been eating for the last 2 months!

When I work on my blog, I like to experiment with new recipes, try out new products, invent new ways to eat ordinary foods. This worked for me for the last year or so. However, about two months ago, I started craving the same dish. Over and over again. So much in fact, that it’s starting to be a running gag in our house. My boyfriend will come home from work and say things like: “Can’t wait for my quinoa-tofu-broccoli tonight!” Yeah. That’s what I have been craving every day for two months now. Not chocolate cake (although I’ve had my days), not fancy and exotic fruits, not my mom’s food. Nope. Just quinoa, tofu and some kind of grilled veggies (it’s not my fault broccoli is so cheap), or salad greens if I want something fresh.

quinoa-broccoli-tofu

Now, here’s the issue. I have been feeling completely satisfied eating those quinoa bowls every day. There is something reassuring and structuring in preparing big batches of food and just having to plate your daily servings. No fuss, no rush. However, it’s difficult to blog about the exact same bowl you’ve been having. Now that the temperatures have been going up (finally), I’m hoping to crave something else and to hopefully have some variety back in my kitchen. I’m sure grilled broccoli, tofu and quinoa will stay in my heart for long though! Here’s a few tips if you are stuck in the same rut as me.

For your grilled veggies:

  1. I’ve been loving using infused olive oils to add an extra kick of flavour. Try lemon or rosemary infused oils for a fresh taste, or go for the classic chili oil. I usually rub about 1 tbs onto the vegetables before placing them in the oven. Yum!
  2. I’ve also like sprinkling some freshly ground pepper on the baked veggies. I know, it’s nothing groundbreaking (you see what I’ve done here, right?), but it’s a classic for a reason. Why not go crazy and try different types of peppers? I love white pepper for its spiciness, but pink pepper brings a whole different range of flavours. Experiment with kitchen staples!
  3. Add some lemon juice and lemon zest! Fresh lemon zest gives such a nice aroma to the most simple dishes. Plus, it makes me feel like a fancy chef when I zest lemons. You zest have to try it out!

For your tofu:

  1. Vary the type and bite size: I tend to go for extra firm tofu because I like how it crips up when you pan fry it. The smaller the pieces, the crispier they will be. If you feel like having some bacon, you can cut your tofu into small cubes and add a few drops of liquid smoke to your marinade or sauce. Soft tofu can also be a great option to mix things up a little. I love to gently cooking soft tofu in some soy sauce. Very simple, but so good.
  2. If you really don’t feel like cooking, you can simple cube your firm tofu and mix it with the vegetables. Put everything in the oven, and that’s it! Bing, bang, boom.
  3. If you really, really don’t feel like cooking, you can also substitute the tofu for canned beans. Rinse them well, and they are ready to go, but you can also cook them in some tomato sauce or curry spices for something a bit more elaborate.

For your quinoa:

  1. Make sure that you cook it in enough water. I usually use 4.5 cups of water for 2 cups of quinoa. I place everything in a pot on high heat. I then reduce the heat to medium once it starts boiling. I put a lid on the pot and let everything simmer for 15 minutes. Then, turn off the heat and let it sit until you are ready to eat. The result: light and fluffy quinoa! Yum.
  2. Add some stuff: I like adding some corn, chopped carrots or peas to the quinoa as it is cooking. It adds some bite to it and makes it extra yummy. Plus it adds a touch of colour to the mix.
  3. Make sure that you don’t add salt to the cooking water as it will harden the quinoa.

That’s it! This is perfect for meal prepping because you can prepare big quantities of everything and save your food in the fridge. It’s so quick to plate up and makes for great lunches to bring at work. Plus, you can add fresh veggies or sauces according to your daily cravings. So, yeah, that’s what has been going on in my kitchen lately. And guess what? I’m now heating up some quinoa, broccoli and tofu for lunch. Cannot wait!

Two Quick Stir Fry Dinners \\\ Deux Dîner Sautés et Rapides

These two recipes share a lot of ingredients and are super simple to prepare. They are current favourites, and I just love that I can easily make enough for dinner and for lunches. They are delicious, cheap and full of protein to give you energy and make you feel full. I served these with rice, pasta, and even rice cakes, and all three options were great!

stir-fry3stir-fry

Here is what you need for the carrot option:

  • 1 onion
  • 4 carrots
  • 1 cup shimeji mushrooms
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you need for the zucchini option:

  • 1 onion
  • 3 zucchini squashes
  • 4 shiitake mushrooms
  • 1 tbs wakame flakes
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups of chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you do:

  1. Spiralize or cut the carrots or zucchini in julienne strips. Set aside.
  2. Chop the onion in small pieces. Add it to a large pan with a few tablespoons of water. Set the heat on medium and stir until the onion is translucent.
  3. Slice the mushrooms and add them to the pan. Stir until they have lost most of their water.
  4. Add the carrots or the zucchini and stir until they start to get soft.
  5. Add in the edamame beans, the tofu, the wakame flakes (for the zucchini option), salt, pepper, red pepper flakes and maple syrup. Mix everything well and let simmer on medium heat until all the vegetables are soft.
  6. Remove from the heat and stir in the kale. Serve hot and enjoy!

This is so good! The maple syrup adds a hint of sweetness which is quite nice. Balance it out with some red pepper flakes, and it’s amazing! I love the texture of the vegetable noodles: the carrots stay a bit crunchy and the zucchini is pasta-like. Delicious! Let me know if you try it out!


Ces deux recettes partagent plusieurs ingrédients et sont supers faciles à préparer. Ce sont mes recettes fétiches du moment, et j’adore que je peux facilement les préparer pour dîner et pour les lunchs du lendemain. Ces deux sautés sont délicieux et pleins de protéines pour vous donner tout plein d’énergie. Je les ai servis avec du riz, des pâtes et même des galettes de riz, et ces trois options sont délicieuses!

stir-fry2stir_fries

Voici ce dont vous aurez besoin pour l’option aux carottes:

  • 1 oignon
  • 4 carottes
  • 1 tasse de champignons shimeji
  • 2 tasses de fèves edamame décortiquées
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable
  • Graines de sésame pour garnir

Voici ce dont vous aurez besoin pour l’option aux courgettes:

  • 1 oignon
  • 3 courgettes
  • 4 champignons shiitake
  • 2 tasses de fèves edamame décortiquées
  • 1 c. à soupe de flocons de wakame
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable

Voici ce qu’il faut faire:

  1. Spiralizer ou couper les carottes ou les courgettes en julienne. Réserver.
  2. Couper l’oignon en petit morceaux. Utiliser une grande poêle et faire revenir l’oignon avec quelques cuillères d’eau. Régler à feu doux. Faire revenir jusqu’à ce que l’oignon soit translucide.
  3. Couper les champignons en fines tranches et les ajouter à la poêle. Bien mélanger jusqu’à ce qu’ils aient perdu presque toute leur eau.
  4. Ajouter les carottes ou les courgettes et faire revenir le tout jusqu’à ce que les légumes commencent à s’attendrir.
  5. Ajouter les fèves edamame, le tofu, les flocons de wakame (pour l’option courgette), le sel, le poivre, les flocons de piment et le sirop d’érable. Mélanger le tout et laisser mijoter jusqu’à ce que les légumes soient cuits.
  6. Retirer du feu et ajouter le kale. Bien mélanger, servir chaud et savourer!

Vegan Quiche Bites \\\ Bouchées de quiche véganes

(version française plus bas!)

A very good friend came over for the first few days of the year to spend some time with us. I love spending time with her because she is very inspiring, curious and a great cook! She shared this recipe with me and gave me permission to share it here, so it’s pretty exciting! These bites make great snacks, appetizers or can be a fun lunch if paired with a salad or other little bites.

quiche1

I have to say, I’m always on the watch for the simplest recipes when looking for new things to try out, and this is so simple! It takes only a few minutes to prepare the batter, and then it’s just waiting for these little beauties to bake. Easy enough!

Here is what you’ll need:

  • 350g extra firm silken tofu
  • 1 tbs tahini paste
  • 1 tbs olive oil
  • juice of 1/2 lemon
  • 1 clove of garlic, minced
  • 1 tbs dried thyme leaves
  • salt and pepper to taste

To garnish: These are simple ideas, go nuts!

  • 1 caramelized onion (about 1/2 cup)
  • 1/4 cup sun-dried tomatoes, soaked in hot water for 15 minutes and cut in tiny pieces
  • 2 tbs sliced olives

Here is what you do:

  1. In your food processor, blend together the tofu, tahini paste, olive oil, lemon juice, garlic, thyme, salt and pepper. You want to have a very smooth texture.
  2. Transfer the mix into a large bowl and mix in the garnish.
  3. Preheat your oven to 350F, and oil some muffin tins. Fill them up with the mixture and tap the tins to make sure there are no air bubbles trapped and to make your bites smoother.
  4. Bake for 30 to 40 minutes, or until the top of the bites are golden. Serve and enjoy!

These are so delicious! They disappeared in no time! Their texture is really reminiscent of traditional egg quiche, while being cholesterol free and very light. The fun part is that you can really personalize them to your own liking: spinach, nuts or mushrooms would be great in these! Let me know if you try them out!

quiche3


Une très bonne amie est venue passer les premiers jours de l’année avec nous. J’adore passer du temps avec elle car elle est vraiment très inspirante, curieuse, et aussi une très bonne cuisinière! Elle a partagé cette recette avec moi, et m’a permis de la partager ici aussi, alors c’est plutôt excitant! Ces petites bouchées sont simples à préparer, et sont parfaites en collation, en appéritif ou en lunch avec d’autres bouchées ou une salade.

quiche2

Je dois dire que j’aime les recettes simples et faciles à préparer. Cette recette est parfaite! Elle nécessite seulement quelques ingrédients faciles à trouver, ne prend que quelques minutes à préparer et les bouchées se mangent toutes seules! Miam!

Voici ce dont vous aurez besoin:

  • 350g de tofu soyeux extra ferme
  • 1 c. à soupe de pâte de tahini
  • 1 c. à soupe d’huile d’olive
  • le jus d’un demi citron
  • 1 gousse d’ail, émincée
  • 1 c. à soupe de feuilles de thym séché
  • sel et poivre au goût

En garniture: Quelques idées délicieuses, mais soyez fous!

  • 1 oignon caramélisé (environs ½ tasse)
  • ¼ tasse de tomates séchées, trempées dans de l’eau chaide pour 15 minutes et coupées en petits morceaux
  • 2 c. à soupe d’olive en tranches

Voici ce qu’il faut faire :

  1. Dans votre robot culinaire, mélanger le tofu, le tahini, l’huile d’olive, le jus de citron, l’ail le thym, le sel et le poivre. Mélanger jusqu’à l’obtention d’une pâte uniforme et soyeuse.
  2. Transferer la preparation dans un grand bol et ajouter vos garnitures. Bien mélanger.
  3. Préchauffer votre four à 350F (180C) et huilez des petits moules à muffins. Remplissez-le de la préparation et tapper les moules sur votre comptoir pour faire sortir les bulles d’air et rendre les bouchées plus uniformes.
  4. Faire cuire pour 30 à 40 minutes, ou jusqu’à ce que les bouchées soient dorées. Servir et savourez!

Ces petites bouchées sont si délicieuses! Elles ont disparu en quelques minutes! La texture ressemble vraiment aux quiches traditionnelles, tout en étant sans cholestérol et très légères. Mais vraiment, ce qui est chouette avec ces bouchées c’est qu’elles peuvent être personalisées à votre goût: épinards, noix ou champignons! 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.

tofu-bacon-bits

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!

tofu-bacon-bits2

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!

tofu-bacon-bits3

  • 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!

 

Simple Pasta with Smoked Tofu, Perfect Lunch!

We usually bring lunches to work, and I know it can seem daunting to prepare extra food for the next day. To avoid this, I usually make sure I cook two extra portions that we can enjoy the next day. This recipe is perfect for this. It’s so simple and easy to make, it’s perfect for busy weeknights or lazy Monday nights. Plus you can cook this ahead of time and have lunches ready to go!

smoked-tofu-pasta

Here is what you need:

  • 4 cups dried pasta (I used gluten-free penne)
  • 1 tsp peppercorn
  • 2 laurel leaves
  • 2 cups cherry tomatoes
  • 1 zucchini
  • 1 block smoked tofu (300g) ( If you can’t find smoked tofu in your area, you can marinate regular firm tofu with 1 tbs of tamari sauce and 1 tsp of liquid smoke overnight.)
  • 1 tsp coconut oil
  • 4 stalks green onions
  • salt, pepper, and red chili pepper flakes, to taste

Here is what you do:

  1. Place 8 cups of water (or enough to cook your pasta) in a large stock pot. Add the laurel leaves, peppercorn and a few pinches of salt. Bring to a boil and cook the pasta according to direction.
  2. While the water is warming up, dice the zucchini and tofu is small cubes. Chop the green onions finely. In a saucepan, add the coconut oil and warm up on medium heat. Stir fry the zucchini, half the green onions, and tofu until golden.
  3. Cut the cherry tomatoes in halves.
  4. Once the noodles are cooked, drain and return them to their pot. Add the zucchini, tofu, green onions and tomatoes. Season and stir well. Enjoy!

smoked-tofu-pasta2

I love this! It’s so fresh and simple. Perfect for busy days and great for lunch, this will keep you fueled up and satisfied. Let me know if you try it out!

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it out!

Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

coconut-cheese-cake

All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

passion-fruit2

Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 6 pitted dates
  • 1/8 cup coconut oil

For the filling:

  • 450g silky tofu
  • 1 cup soaked cashews
  • 1 can (400mL) of coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 4 tbs maple syrup
  • zest of one lime or lemon
  • 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

  1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
  2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
  3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
  4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

coconut-cheese-cake2

This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!

 

Lazy Udon Noodle Soup

I love blogging about food because I get to really experiment and put some creativity in the kitchen… most days. Other days, I’m just running around getting organized, and I just don’t have time to cook something fancy. Today was one of those days where I knew I needed energy but didn’t have time to prep for a 3-course meal. I still didn’t want to compromise taste, even if I did not have any exciting ingredients in my fridge. One of those days!

lazy-udon-soup

Not to worry, I found some frozen udon noodles in my freezer and still had some silken tofu waiting around. Perfect! Let’s make a lazy, but delicious, bowl of udon noodles!

Here is what you need for one bowl:

  • 1 pack of udon noodles (about 1 1/2 cup), or any other quick-to-cook noodles
  • 1-2 tsp miso paste
  • 150g silken tofu
  • 2 tbs dried wakame seaweed
  • pepper, ginger, sesame oil or sriracha to your taste
  • 1 bowl of water

Here is what you do:

  1. Take out the bowl you are going to eat in and fill it up with water  up to one inch of the rim. Place this water on the stove in a saucepan and heat up while you add the other ingredients.
  2. Add the noodles to the water.
  3. Cut your tofu into small cubes and add to the water.
  4. Add the wakame seaweed and the spices you want to use. Give a quick stir.
  5. Bring everything to a boil, and let simmer for 5 minutes. Remove from the heat and mix in your miso paste. Pour into your bowl and enjoy!

lazy-udon-soup2

This is super simple, super filling and super quick to make. It’s packed with great umami flavour and delicious textures. It’s perfect for days where you just can’t. Anyways, rushing out now! Let me know if you try this out!

Zucchini Raviolis, perfect for the BBQ!

Zucchini are so good right now and super cheap too! That’s why I went a little overboard at the farmers’ market and bought a ton. I thought I would try making something summery that would be perfect grilled on a BBQ. Now, I don’t have a BBQ, but I think this would make the perfect addition to your vegan grill.

zucchini-ravioli

These little raviolis are super cute, and you can customize them to your liking by changing the filling. I used some fresh basil for an extra summery touch, but I think sun-dried tomatoes would also be a great option.

zucchini-ravioli2

Here is what you need (for 14 raviolis):

  • 2 zucchinis
  • 1 cup firm tofu, drained and patted dry
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/2 cup fresh basil leaves, separated in two.
  • 2 tbs ketchup or tomato paste
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 clove of garlic, minced
  • salt and pepper to taste

For garnish:

  • 1 tomato, sliced
  • Red pepper flakes

Here is what you do:

  1. In your food processor, place all the ingredients except the zucchinis and half of the basil leaves, and process until you have a firm, slightly sticky dough. Set aside.
  2. With your potato peeler, make long ribbons with the zucchini.
  3. Take two zucchini ribbons and place them in a plus sign (+). Place one or two leaves of basil in the center with one tablespoon of the tofu filling. Pat to even down and close the zucchini flaps over the filling. Flip over so that the closing of your ravioli is on the underside. Place the ravioli on a lined baking sheet.
  4. Once all your raviolis are done, add one slice of tomato on each one. Place in your oven set to broil for 10 minutes, or grill on your BBQ. Sprinkle some red pepper flakes and fresh basil leaves before serving and enjoy!

zucchini-ravioli3

This is really good! The zucchini slices are barely cooked and therefore keep their nice crunch without being soggy. The filling is full of basil flavour and has a very meaty texture to it. The sunflower seeds also give it a nice crunch. Finally, the tomato slice balances out the lightness of the filling and adds a lot of flavour. I love how these look like little parcels of goodness! Let me know if you try this out!