Canning Tomatoes \\ Conserve de tomates

I had to spend last week away from home, and when I came back, I had a dozen tomatoes on my counter just on the verge of going bad. Well, when life gives you tomatoes, make canned tomatoes! This is a great tip if you have extra tomatoes lying around that you don’t want to waste but also a fun way to make your own canned tomato sauce that you can use over the colder months. It’s super simple, I feel kind of a cheat sharing this with you. But, not enough to stop me!

tomato-sauce

Here is what you need:

  • 12 ripe tomatoes
  • 2 hot peppers with or without the seeds depending on your taste, chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 tbs dried basil
  • 1 tbs dried garlic
  • 2 tbs salt
  • pepper to taste

Here is what you do:

  1. Cut the tomatoes into quarters and place them with the rest of the ingredients in a large pot. Bring to a boil on high heat, then reduce to medium heat and let simmer until the tomatoes are completely liquid. If you like, you can process the sauce with your wand mixer to have a very smooth sauce or keep it as is. Place your sauce in clean jars and keep in the fridge. Enjoy!

Yup, another one step recipe! Super fast, super delicious, this sauce can easily double up as a tomato soup if you add some thyme and serve it with some warm toast. Yum! Let me know what you do with your extra tomatoes!


La semaine dernière, je n’étais pas à la maison et lorsque je suis revenue, j’avais 12 belles tomates qui commençaient à avoir l’air franchement tristes. J’en ai donc fait de la sauce tomate! C’est si simple, c’est presque douteux de partager cette “recette”, mais c’est vraiment un bon truc pour éviter le gaspillage!

Voici ce dont vous aurez besoin:

  • 12 belles tomates
  • 2 gousses d’ail, émincées
  • 2 oignons, tranchés finement
  • 2 piments forts avec ou sans les pépins, tranchés finement
  • 2 feuilled de laurier
  • 2 c. à soupe de basilic séché
  • 2 c. à soupe de sel
  • 1 c. à soupe d’ail en poudre
  • poivre au goût
  1. Couper les tomates en quatre et les placer avec le reste des ingrédients dans un grand chaudron. Bien mélanger et porter à ébullition. Réduire à feu doux et laisser mijoter jusqu’à ce que les tomates soient défaites. Passer votre sauce au mélangeur à immersion si vous souhaitez un résultat onctueux. Sinon, placer votre sauce dans des bocaux et conserver-la au frigo. Savourez!

Si simple, si délicieuse, cette sauce tomate peut aussi être utilisée comme soupe de tomate si on y rajoute un peu de thym et qu’on la sert avec du bon pain grillé. Miam! Et vous, que faites-vous de vos tomates trop mûres?

Peach and Arugula Salsa\\ Salsa pêche et roquette

Today I was looking for a simple, fresh and delicious appetizer to start off the weekend on a nice touch! This was perfect: mainly local produce, mixed flavours and incredible textures. This is super quick to prepare and so yummy!

peach-salsa

Here is what you need:

  • 2 peaches, diced (I used white peaches)
  • 1 cup arugula, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 avocado, diced
  • juice of 1/2 lemon
  • salt and pepper to taste
  • good bread to serve on

Here is what you do:

  1. Mix everything together and spread the salsa on some toasted bread, bruschetta style. Enjoy!

peach-salsa2

This was delicious, and I think I’ll make it a staple for sure! Let me know if you try it out!


Une petite recette parfaite pour commencer le week-end en beauté! C’est si bon, si frais et tellement simple à préparer. Voici ce dont vous aurez besoin:

  • 2 pêches
  • 1 tasse de roquette, hachée
  • 1 tasse de tomates cerises, hachées
  • 1 avoc, coupé en dés
  • jus de 1/2 citron
  • sel et poivre au goût
  • du bon pain pour servir
  1. Mélanger tous les ingrédients et servir sur du pain grillé comme des bruschettas. Miam!

peach-salsa3

Buckwheat Stuffed Zucchinis

A few months ago I went to a bulk store where I bought a giant bag of buckwheat groats. I love the idea of adding more whole grains to my kitchen, but this bag of grains got lost in my pantry. When I found it again this morning, I decided to give it a go. I also had pretty little ball zucchinis waiting to be cooked, so I combined both and made stuffed zucchinis.

stuffed-zucchini

I started by cooking the buckwheat groat to have a better idea of their taste. I was really surprised! These grains have a subtle bread-like taste that is very mild, but still unique. These are also great because they cook so quickly! They would be a perfect alternative for rice as a side dish too.

stuffed-zucchini3

Combined with the fresh summery flavours of tomatoes and basil, these stuffed zucchinis were delicious!

stuffed-zucchini2

Here is what you need:

For the stuffed zucchinis:

  • 1 cup buckwheat groats
  • 8 king oyster mushrooms
  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbs tomato paste
  • 1 can chickpeas
  • 3 stalks green onions
  • 1/3 cup pepitas
  • 1/2 cup fresh basil leaves
  • salt and pepper to taste
  • 4-5 ball zucchinis

For the sauce:

  • the flesh of the zucchinis
  • 3 tomatoes
  • 3 laurel leaves
  • 1 cup fresh basil leaves
  • 1/2 tsp dried rosemary leaves
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Here is what you need:

  1. In a sauce pan, combine the buckwheat groats with 2 cups of water. Bring to a boil, reduce the heat and let simmer until all the water is absorbed. This should take less than 10 minutes. Set aside in a large mixing bowl.
  2. Cut the mushrooms in tiny pieces. In your sauce pan, add the oil and the mushrooms and let cook on medium-high heat. Add the tomato paste along with 1/2 cup and mix well. Once all the water has evaporated, add the mushrooms to the buckwheat.
  3. Mince the garlic cloves and green onions and add to the mix.
  4. Add the chickpeas, pepitas and basil leaves and mix until everything is well combined. Taste and add salt and pepper accordingly. Set aside.
  5. Cut the caps off your zucchinis and hollow them out using a spoon. Make sure your zucchinis are still about 5-7mm thick all around. Set aside.
  6. Fill the zucchinis with the buckwheat filling and close with their caps. Place on a lined cookie sheet. Cook for 45 minutes at 350F.
  7. Dice the 3 tomatoes and place them in your sauce pan. Add the zucchini flesh and the laurel leaves, rosemary leaves and red pepper flakes. Place on medium heat and mix.
  8. Once the tomatoes are completely mushed, remove from the heat. Add the basil leaves, salt and pepper. Using your wand mixer, process the sauce until smooth. Set aside.
  9. To serve, place some sauce at the bottom of your plate, add a zucchini and garnish with some green onions and basil leaves. Enjoy!

stuffed-zucchini4

These are so cute! They were delicious: the sauce added just enough moisture to the dish, while the buckwheat made it super filling and delicious. The contrasting textures of the mushrooms and pepitas also made every bite exciting. But, really, how cute are they? 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!

Friendly Dinner

Yesterday night one of our friends came over for dinner. As it was really hot, I didn’t want to prepare anything that needed lots of cooking. After going through our fridge, this is what we made, and it was delicious! I love the kind of meals where you can pick from and variety of dishes, mixing and matching flavours and textures. They are also perfect for when it’s super hot outside because you can make different types of salads. Everyone was happy and well nourished!

friendly-dinner1

Last night, we made some forest mushrooms, a tomato salad, a lazy guacamole, a simple coleslaw and a yummy hummus. We served everything with some freshly made bagels and olives. It was great!

forest-mushrooms

Forest Mushrooms

This is the only cooked dish of the lot. Some mixed mushrooms sautéed with some pumpkin seeds and rosemary: it reminded me of fall and a walk in the forest. This would be perfect with mashed potatoes or in a sandwich. It was great with the hummus.

Here is what you need:

  • 1 tsp oil
  • 4 cups mushrooms, use the variety you like or a combination of different types
  • 1/2 cup pumpkin seeds
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan set on medium-high heat, warm up the oil.
  2. Add the pumpkin seeds and stir until they have a nice golden color.
  3. Add the mushrooms and stir until most of the water is evaporated.
  4. Add the herbs and season to your liking.
  5. Mix well and cook until all the water is gone.

quick-tomato-salad

Tomato Salad

This was fresh and so summery. The walnuts added a bit of crunch to the soft tomatoes, while the sesame seeds added a subtle flavour.

Here is what you need:

  • 5 ripe tomatoes
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds: you can toast them if you want a more intense flavour
  • juice of 1/2 lemon
  • 2 tbs soy or tamari sauce
  • 1 tbs maple syrup
  • pepper to taste

Here is what you do:

  1. Dice the tomatoes and place them in a a large salad bowl with the walnuts and sesame seeds.
  2. Mix together the lemon juice, tamari, maple syrup and pepper. Pour the sauce on the tomatoes and give a nice stir.

cabbage-salad

Simple Coleslaw

This is my current favourite salad. I love red cabbage, but it’s even better once is has been tenderized in some lemon juice. Add some grated jicama, and you have the freshest salad in town!

Here is what you need:

  • 2 cups shredded cabbage
  • 2 cups grated jicama
  • juice on 1 lemon
  • 2 tbs sesame seed oil
  • 1 tbs soy or tamari sauce
  • pepper to taste

Here is what you do:

  1. Mix all the ingredient together and let sit for 30 minutes before eating.

 

I hope these recipes will inspire you for your next dinner with friends. We had a lot of fun mixing and matching everything! It was fresh, simple to prepare and amazing to eat! Let me know if you try any of these out! Oh, and, if you love movies and read French, check out our friend’s blog, Hallu-ciné! It’s amazing!

 

Save

Easy Toast Snack

Usually, when I’m looking for a quick snack I turn to avocado toast. There’s no need for me to go into the awesomeness of avocado toasts. If you haven’t tried them out, you simply have to. Today. Now!

IMG_2015.JPG

This being said, sometimes you get to a point in life when your bag of avocados is watching you, or rather teasing you with its unripe potential. What do you do then?

IMG_2020.JPG

Well, you use your imagination! A friend gave me a bottle of Oliv chocolate raspberry balsamic vinegar. I often look at this bottle and wonder how to use it, but I decided to give it a try. Bazinga! What rich, yet simple, flavours!

IMG_2021.JPG

Here is what you need:

  • Toast (I used buckwheat and chia seed bread)
  • Peanut butter
  • Tomato slices
  • parley, basil or cilantro
  • balsamic vinegar reduction
  • (I think you don’t need instructions as to how to assemble these)

These toasts are really tasty, simple, quick to make and are packed with refreshing and authentic flavours.

IMG_2018

They really don’t have anything to envy to avocado toasts. So next time your avocados are teasing you, give this a try!