Simple dumplings and a special collab!

Dumplings are my favourite to make (and eat) because you can pretty much put anything you like inside, and they’ll turn out amazing. They are also so fun to prepare and feel like origami in the kitchen. As tomorrow is my birthday, I wanted to bring something a bit special: ahoy all crocheters out there, not only will you get a recipe, you’ll also get an amazing crochet tutorial for your very own fantastic yarn-dumplings! This special tutorial was made to order by my cousin over at Yarntastic Vibes. Go check her out: she’s a pretty amazing lady!

dumplings

For the recipe, I pretty much use whatever is in my fridge to make the filling paste in my food processor. Of course, you can chop everything up by hand, but I prefer to use my food processor for a faster solution. I’m sharing my basic recipe here, but you’ll also find a list of great additions below.

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Here is what you need:

For the filling:

  • 1/2 block firm tofu (about 3/4 cup)
  • 1 carrot
  • 2 green onion stalks
  • 1 garlic clove
  • 1/2 cup cabbage
  • 1 tsp sesame oil
  • salt, pepper and chili flakes to taste

For the wrapping and cooking:

  • Dumpling wraps, rounds: I find these at my local Asian grocery store. They are very cheap, vegan (flour and water) and very convenient.
  • 1 tbs sesame oil

For the dipping sauce:

  • 1 tsp vinegar (I like to use balsamic, but of course Chinese black vinegar would be ideal)
  • 3 tsp soy sauce

Other possible add-ons:

  • mushrooms: oyster mushrooms give a really nice shew, but any kind will work
  • cooked beans: great substitute for the tofu, if you prefer to go soy-free
  • spinach or other leafy greens: dumplings are a perfect way to hide our greens!
  • kimchi: for dumplings with a kick
  • nuts: for a bitier bite

Here is what you do:

  1. Cut out the ends of your carrot, and pulse in your food processor until you have small chunks. You want to stop just before you get a smooth, homogeneous mixture so that your dumplings have a bit of crunchiness. Transfer the carrots to a bowl.
  2. Place the rest of your filling ingredients in your food processor and process until you have a smooth paste. Transfer to the carrots and mix well.
  3. Form your dumplings by placing one teaspoon of filling in the centre of your wrapper. Circle the rim of your wrapper with some water to help it stick and fold one side over the other. Press firmly to seal, or pleat for a more traditional look. Check out Mary’s Test Kitchen’s tutorial. Repeat until you are out of filling.
  4. To cook, place your sesame oil in a non-stick pan over medium-high heat. Once the oil is warm, place your dumplings. Let cook for a few minutes, and add 1/2 cup of water to the pan. Cover and let cook until all the water has evaporated. You might need to add more water depending on the size of your pan. You know your dumplings are cooked once the wrapper is slightly more translucent on the rim. At that point, uncover and let your dumplings grill until they are nice and golden on their bottoms. Serve hot and enjoy with the dipping sauce!

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Making dumplings might be intimidating, but it’s actually very simple. I find that you don’t really need to cook the filling before you make the dumplings: the vegetables maintain a nice crunch that way! I love how versatile and impressive this looks. Let me know if you try this out!

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If cooking is not quite your thing, check out the following crochet tutorial for another fun dumpling night!

Hi there my Lighthearted friends, it’s SO nice to meet you all! Before we get started with today’s appetizer, I would like to thank my cousin for letting me be her guest on her blog for the day…thank you cousin <3! Anyways I would like to introduce myself to you all before we get started with this delicious appetizer. My name is Annie, and I am the behind the scenes person of Yarntastic Vibes. I love to knit and crochet but mostly am a full-time crocheter. I love to watch my imaginations come to life with the hooks and create my own colour works with the needles. However, I only knit seasonally since knitting takes a little longer for me. Well with that being said, let’s get started with the appetizer, shall we! Don’t worry friends this dish is fairly easy to cook up and it’s delicious as well ;). I will walk you through it step by step, I promise! 

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Here are the main ingredients that you will need in order to make your dumplings:  

  • A size 4.25 hook (or US size G) 
  • A couple of grams of tan coloured yarn  
  • Some stuffing  
  • Yarn needle  
  • And scissors 

Some abbreviations that you will need to know: 

  • ML = Magic Loop  
  • SCS = Single Crochets  
  • DCS = Double Crochets 
  • INC = Increase  
  • CH = Chain  

Now that you’ve gathered all of your ingredients and knowledge, it’s time to make the dumpling wraps!  

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Dumpling Wraps (Make 4):  

Round 1) Create 6 scs in ML (6) 

 [[or you could also chain 2 and then make 6 scs into the second st from the hook]] 

 Round 2) Create 2 scs in each st around (12) 

Round 3) *1 sc in next st, 1 inc* around for 6x (18) 

Round 4) *1 sc in next 2 sts, 1 inc* around for 6x (24 

Round 5) *1 sc in next 3 sts, 1 inc* around for 6x (30 

Round 6) *1 sc in next 4 sts, 1 inc* around for 6x (36 

We’re not done yet, we still have to do the detailing of the fork’s imprint! To do so, fold your dumpling wrap with the tail end on the inside like so… 

annies 3

 Now take your hook and insert it into the next st then chain 3 and then turn your work over. 

 annies 4

Next, yarn over, insert your hook into the next st and pull through, yarn over once more, and pull through for your first double crochet…  

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Since you made the first two double crochets with the chain 3 and your first DC, you would want to make 3 more DCs for a total of 5 DCs for a single bobble stitch.  

 You would want to make a total of 8 bobble stitches along with a sc around the seem to make the dumplings look like this…  

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Remember to stuff your dumpling before you close it off with your last bobble stitch!  

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Here’s my favourite part of crocheting. Cut off about 5 inches of yarn and thread it through your yarn needle. Take the yarn needle and pass it through the stitches on the inside of the dumplings to hide the tail, and voila! You have your very first side dish of dumplings :D! Congratulations you!  

annies dumplings1

Well, that was fun! Thanks again Anne for letting me be your guest blogger today :). I’ll pass the baton over to you now so you can sign us off <3.  

Thank you so much for sharing this amazing tutorial, Annie! Go visit her page, and let us know if you try our dumplings out!

La terre vue du coeur: Courrez à votre cinéma!

Photo de La terre vue du coeur.

Ce week-end, nous sommes allé voir le film «La terre vue du coeur». Cet excellent documentaire présente la 6ième extinction (désolé les amis, on y est), ses enjeux et ses solutions. Mettant en vedette la participation de Hubert Reeves (l’astrophysicien), de Frédéric Lenoir (le philosophe), et d’une foule d’intervenants tous plus intéréssants les un que les autres, ce documentaire explore les sphères de la pollution marine, de la destruction des écosystèmes, des systèmes agroalimentaires et surtout de la place de l’homme dans la nature.

Par des histoires touchantes, des témoignages de scientifiques et surtout les images spectaculaires présentées, ce documentaire interpelle, touche et mobilise. On est sorti du cinéma un peu sonné, un peu destabilisé et surtout très motivé à en faire plus pour aider la planète.

Photo de La terre vue du coeur.Photo de La terre vue du coeur.Photo de La terre vue du coeur.

Pour nous, les dernières années ont été difficiles. On s’est vraiment senti seul dans nos efforts de véganisme et de zéro-déchet, tout petit face au reste du monde. Ce film nous a encouragé et redonné le goût de participer à ce projet de sauvetage de la planète… pas parce que on veut être cool et surfer sur la dernière mode, mais parce qu’on est vraiment chanceux de vivre sur une si belle planète, d’avoir la chance d’interagir avec d’autres animaux aussi sympas, et d’avoir le privilège de cotoyer toutes sortes de plantes et d’êtres vivants qui nous entourent. Bref, on vous encourage fortement à courrir voir ce film dans un cinéma près de chez vous!

Protein cookies: these are addictive!

My gym stocks Complete Cookies by Lenny and Larry … and these cookies are addictive! I mean, you train really hard and then you get to stuff your face with these delicious cookies. It’s a bit counterproductive, but they are hard to resist! Anyways, when I realized they were not particularly good for you (lots of fats and sugars) and had a ton of ingredients (including palm oil), I decided to try and make my own.

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I stumbled upon this very detailed recipe and decided to give it a try. I changed it a bit, and I thought I’d share my favourite flavours here.

Here is what you need for 2 big cookies or 4 regular cookies:

  • 3 tbs almond flour
  • 30 g protein powder (I used Iron Vegan’s vanilla athlete’s blend)
  • 2 tbs nut or seed butter
  • 1 tsp to 1tbs coconut nectar or maple syrup (depending on your taste)
  • 2-3 tbs oat milk

Flavour combinations:

  • Birthday cake: 1 tsp vanilla extract + 1 tbs sprinkles
  • Hazelnut chocolate: 1 tbsp chocolate chips + 1 tbsp whole hazelnuts (also use hazelnut butter if you can find it)
  • Double chocolate: 1 tsp cocoa powder + 1 tbs chocolate chips
  • Choco-coconut: 1 tbs coconut flakes + 1 tbs chocolate chips
  • Peanut butter – chocolate: use peanut butter + 1 tbs chocolate chips

protein-cookies

Here is what you do:

  1. Preheat your oven to 350F (180C).
  2. Mix all the ingredients for your flavour combination in a large bowl until well combined. You might need to add a bit more milk to make every thing smooth. I found that 3 tbs were good for some of the flavours with dryer ingredients.
  3. Devide the batter to form 2 or 4 cookies.
  4. Place on a lined cookie sheet and bake for 15 minutes. Take out of the oven and let cool completely (if you can) before eating them. Store in an air-tight containter. Enjoy!

I really enjoyed making these because the combinations you can come up with are endless. Since you are only making 2 cookies at a time, you can easily mix and match the flavours.  Let me know if you try this out!

 

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Serving: 1 cookie (half the recipe)

 

 

 

 

 

Banana Bread Muffins

I’ve been on a food waste reducing mission since the beginning of the year. I’ve tried to really keep track of the food I buy so that minimal amounts of it end up in the trash.

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With that in mind, when I saw that two perfectly innocent bananas were starting to get rather tanned, I made this banana bread. It’s a simple one-bowl recipe, packed with flavour and good ingredients. Plus, it’s refined sugar-free! Well, if you don’t count the chocolate chips… that doesn’t count, right?

banana-muffin

Here is what you need:

  • 2 tbs ground flax seeds + 6 tbs water
  • 2 ripe bananas (we’re talking brown spots here)
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce (I pureed some raw apple with my stick blender for this, but if you’re out, an extra mushed banana will also work great)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 3/4 cup oat flour (I made mine in my blender using regular oats)
  • 1/2 cup dark chocolate chips
  • to make them extra cute: extra chocolate chips + some sliced banana

Here is what you do:

  1. In a large bowl, mix the flax seeds and water together and let sit for 5 minutes or until they form a gel-like substance.
  2. Preheat your oven to 350F (180C) and oil your muffin tin.
  3. Mash up the two bananas with the flax mixture until smooth.
  4. Add in the rest of the ingredients one by one. Whisk until smooth between each addition.
  5. Fill up your muffin tins with two tablespoons of the batter.
  6. To decorate, add a few chocolate chips and a banana slice to the top of each muffin.
  7. Place in your oven for 25-30 minutes, or until an inserted toothpick comes out clean.  Leave to cool for 5 minutes before removing from the tin and enjoy!

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Super simple, super delicious! These are not too sweet, so the chocolate chips really add in a nice touch. Also, because they are made with oat flour, they are perfect for breakfast and will keep you full for quite some time. Let me know if you try them out!

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Almond Chocolate Chip Cookies

I’ve been on a baking rampage these last few weeks: cakes and sweets are pretty much all I think about! I’ve been trying out a lot of recipes, tweaking them and coming up with my own. This week, I wanted to finally bake the perfect chocolate chip cookies. These are chewy, naturally sweetened and so easy to prepare.

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Here is what you need:

  • 6 pitted dates soaked in 1/3 cup warm water for 15 minutes
  • 1 1/2 cups almond flour
  • 2 tbs tahini
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 1/4 cup mini chocolate chips

Here is what you do:

  1. Preheat your oven to 350F.
  2. In your blender or food processor, mix the dates with their soaking water until you have a smooth paste. Transfer to a bowl.
  3. Mix in the rest of the ingredients until you have a smooth paste.
  4. With wet hands, make 6 to 8 balls out of the mixture and place them on a lined cookie sheet. Press down on each ball to make out your cookies. These won’t spread too much or change shape while baking so make sure they look good!
  5. Bake for 20 to 30 minutes or until the cookies are golden all around and slightly soft in the middle. Remove from the oven and let cool before removing them from the cookie sheet. Enjoy while they are still warm. They will keep in an air-tight container for a few days in the fridge if you can resist them! Enjoy!

Man, these are amazing cookies! The rims of the cookies are nice and crunchy while the middle is so chewy! I love that they are made from wholesome ingredients and are completely gluten-free. I used mini chocolate chips because they are so cute! Let me know if you try this out!

Chocolate Overload, Cheat Day Brownies

I love chocolate. If I could, that’s the only thing that I would eat. This is why I’m always trying new chocolate recipes. Well, this one is perfect if you’re looking for a rich, cakey brownie. Seriously, it’s delicious and not too sweet, which makes it perfect for the dark chocolate lover of your life… oh, and they’re gluten-free too!

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Here is what you need:

  • 1/3 cup brown rice flour
  • 1/3 cup sorghum flour
  • 1 tbs arrowroot starch
  • 1 tbs potato starch
  • 1/4 cup black bean flour
  • 2/3 cup sugar
  • 3 tbs cocoa powder
  • 1 tsp salt
  • 6 tbs unsweetened apple sauce
  • 3 tbs chocolate chips
  • 1/4 cup olive or coconut oil
  • 1/4 cup warm water
  • 1 tsp vanilla powder or extract
  • 1 handful of chocolate chips
  • 1 handful almonds

Here is what you do:

  1. Preheat the oven to 350F (180C). Grease your brownie pan.
  2. Melt the 3 tbs of chocolate chips and mix in the apple sauce, and oil. Set aside.
  3. In a large bowl, mix the different flours and starches, sugar, cocoa powder and salt.
  4. Add in the liquid chocolate mix and vanilla, and mix well. Add in the warm water until you have a smooth batter.
  5. Fold in the remaining chocolate chips and almonds.
  6. Pour the batter into the brownie pan and bake for 50 minutes. Remove from the oven and let the brownie cool down for 30 minutes before cutting it. Store in an air-tight container. Enjoy!

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This is glorious! I cut this up to make 16 brownie bites that are easy to take with me in case I might be craving chocolate. This is super simple to prepare and so delicious. You just have to try it out!

 

 

Blueberry Cheesecake – A raw vegan treat

It’s blueberry season over here, and they have been so good. I love that blueberries are so tasty and so beneficial for the digestive system. This cake is slightly tart, creamy and purely delicious! The hardest part is really just waiting for it to set overnight. It’s perfect for a family dinner or an end-of-summer picnic.

blueberry-cheesecake

Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1 cup pitted dates
  • 1 tsp vanilla extract
  1. Process the almonds in your food processor until they form a loose flour.
  2. Add the dates and the vanilla and process until the mix is smooth and starts to stick together. If you take a small handful of the mixture, it should stay together after it has been pressed.
  3. Spread the mixture at the bottom of a springform pan. Use a glass to even it out. Let sit in the fridge while you prepare the rest of the cake.

For the cheese layer:

  • 1 1/2 cups raw cashew nuts, soaked in water for at least 1 hour
  • 2 tbs coconut oil
  • 2 to 4 tbsp maple syrup
  • the juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • a little almond milk, as needed
  1. Place all of the ingredients in your food processor and processor until you get a smooth cream. You might need to add a little bit of milk to help smooth everything.
  2. Pour over the crust and put the cake back in the fridge. Let sit for 15 minutes.

For the blueberry layer:

  • 2 cups of fresh blueberries
  1. Process 1 1/2 cups of the blueberries in your food processor until completely smooth.
  2. Pour over the cheese layer and sprinkle the rest of the blueberries all of the cake.
  3. Place the cake back in the fridge overnight. Enjoy!

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I really hope you try this recipe because it’s so delicious! I’m always amazed to see how thick the blueberry layer sets to be all naturally.

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The cake is very refreshing and perfect to end a meal. Let me know if you try it out!

Coconut yogurt: this time it worked!

I have been trying out different ways to make vegan yogurt, but so far all of my attempts have failed horribly. There is nothing fun about waking up to a weird and pungeant smell and realizing that it is the soy yogurt experiment that has gone wrong… really wrong!

coconut-yogurt

Last week however, I realized that I had some boxes of coconut milk in my pantry and that they were about to go bad. I decided that this was the perfect excuse to try making vegan yogurt again.

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Now, my budget this summer is pretty tight, so there was no way I was going to spend 50$ (and maybe more) on probiotic pills. I know that these little pills would mean that I would be able to make hundreds of batches of vegan yogurt, but no. I went to my trusted local health food store, and realized that they didn’t even have those pills. So, double no. They did have already made coconut yougurt however. After checking the ingredients and seeing the “live cultures” listed as part of the ingredients, I decided that I could spare this 6$ for my experiment.

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The process of making yogurt is fairly simple. You mix live cultures with your milk, stir everything well, let this sit overnight in a warm place, move everything to the fridge, and voila! I used to love making goat’s milk yogurt and kefir before going vegan, so my hopes were up on this coconut yogurt.

Here is what I used:

  • 1L coconut milk
  • 350g plain store-bought coconut yogurt (I used the one from Silk)

Here is what I did:

  1. In a large container, I mixed the coconut milk and the yogurt with a wisk until everything was homogenous.
  2. I covered the top of my container with a paper towel tied with a rubber band and placed it in my oven (with the light turned on).
  3. 12 hours later I moved the container to the fridge and let the yogurt set for 8 more hours.

The result? Well, you have two options here. The fattier part of the coconut milk yogurt will gatter to the top of your container and give you this incredibly thick and rich yogurt. The bottom part will be more liquid and perfect to add to smoothies. The first option is to keep these two phases separate and to enjoy the great diversity that this recipe gives you. The second option is to take out your trusty wisk and to wisk everything together. The result will be a smooth drinkable yogurt that is perfect for parfaits and smoothies. I have to say I did both and can’t believe how thick and creamy the top layer is.

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The taste of this yogurt is tangy with the slightest coconut aftertaste. It really is super smooth and so delicious. Now, for the next batch, just remember to keep 1 cup of already made yogurt that you will use as a starter. Infinite vegan yogurt, here we come!

Buckwheat pancakes and Sea Spaguetti /// Pancake de sarrasin et haricots de mer

A year and a half ago, my sister-in-law brought us a jar of sea spaguetti from Brittany in France. It took me a while to figure out what to do with these seaweeds because I had never tasted them before. Since they had come such a long way, I also wanted to make sure I would prepare them in a dish where they would really be staring. At the begining of the year, a friend from Brittany told me to make some buckwheat crepes and to use the sea spaguetti as a topping with other vegetables. Well, it took me a while, but I finally decided to try it out.

buckwheat-pancakes

However, yesterday, as I was looking at my pantry, I realized that I was out of buckwheat flour. I did stumble upon a really big bag of white buckwheat groats. I decided to use those to make my own flour: YUM! The flour was light and fluffy and full of nutrients. I really liked the subtle buckwheat flavour that is a lot less obvious than with black buckwheat, while still being recognisable. It got me thinking about what other flour I could make myself. Stay tuned for more fun kitchen experiments. Let’s start with the buckwheat pancakes.

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Here is what you need for 12 pancakes:

  • 2 1/2 cups of white buckwheat groats (once milled, you should have 2 cups of flour)
  • 3 cups of almond milk
  • 1 tbsp olive oil
  • 1/2 tsp salt

For the toppings:

  • 1 cup sea spaguetti
  • 2 carrots
  • 1 cucumber
  • 1 green apple
  • juice of 1/2 lemon

Here is what you do:

  1. In your food processor, use your S blade to mill your buckwheat groats into a fine flour. Some bigger pieces are okay, but make sure it is as fine as you can. Transfer your flour to a large mixing bowl.
  2. Mix in the almond milk, salt and olive oil until you have a smooth batter.
  3. Heat up a non-stick pan on medium heat. Once it is hot, make pancakes using about 1/3 of a cup at a time. Let cook until it doesn’t bubble anymore, flip it over and  let cook for one more minute. Repeat until you don’t have any more batter.
  4. For the toppings, rince the sea spaguetti and chop it up in small pieces. Do the same with the cucumber and apple. Use your potato peeler to make ribbons with your carrots. Mix all of the vegetables with the lemon juice.
  5. To plate, alternate between pancakes and salad. Enjoy!

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The sea spaguetti was really tasty: full of sea flavour. The texture is very smooth, which is a great contrast with the apple and carrot. I kept the flavours light and fresh because, well, it’s summer but also because I wanted to preserve the delicate taste of the sea spaguetti. If you have a chance, I really recommend trying them out. The pancakes were soft and chewy. As I had two extra ones, I served them with some melted chocolate and bananas: the sweet version was as great as the savoury! Let me know if you try this out or if you make your own flour. I’d love to know more!


Il y a un an et demi, ma belle-soeur nous a rapporté des haricots de mer de Bretagne, en France. Ça m’a pris un peu de temps pour me décider à les cuisiner parce que je ne voulais pas ouvrir la conserve avant d’avoir une bonne idée… Il y a quelques mois, mon amie bretonne m’a conseillé de les servir avec des crêpes de sarrasin et d’autres légumes. Bon, ça m’a pris pas mal de temps, mais j’ai finalement essayé.

buckwheat-pancakes

Hier, j’avais vraiment envie de les préparer alors je me suis mise en recherche de farine de sarrasin dans mes placards, sans succès. Par contre, j’ai trouvé un grand sac de graines de sarrasin que j’avais acheté pour les faire germer. Je les ai utilisées pour en faire de la farine et WOW! La farine a  une saveur légère et douce beaucoup moins intense que la farine de sarrasin noir. Ça m’a fait réfléchir à quelle autre farine je pourrais essayer de faire, alors c’est à suivre! Pour l’instant, commençons avec les pancakes de sarrasin!

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Voici ce dont vous aurez besoin pour 12 crêpes:

  • 2 1/2 tasses de graines de sarrasin blancs (vous devriez avoir environs 2 tasses de farine une fois les graines moulues)
  • 3 tasses de lait d’amande
  • 1 c. à soupe d’huile d’olive
  • 1/2 c. à thé de sel

Pour les garnitures:

  • 1 tasse de haricots de mer
  • 2 carottes
  • 1 concombre
  • 1 pomme verte
  • jus de 1/2 citron
  1. Dans votre robot, utiliser votre lame en ‘s’ pour moudre votre sarrasing en une farine fine.Il y aura quelques morceaux un peu plus gros, mais essayer d’avoir la farine la plus fine possible. Transférer votre farine dans un grand saladier.
  2. Ajouter le lait d’amande, le sel et l’huile d’olive et bien mélanger jusqu’à ce que la pâte soit bien lisse.
  3. Faire chauffer une poêle anti-adhésive. Une fois chaude, faites cuire les crêpes une à la fois en utilisant 1/3 de tasse de pâte pour chaque crêpe. Laisser cuire jusqu’à ce que les bulles soient fixes, retourner et laisser cuire pour environs 1 minutes. Répéter jusqu’à ce que toute votre pâte soit transformée en crêpes!
  4. Pour les garnitures, rincer les haricots de mer et les découper en petits morceaux. Faites de même avec le concombre et la pomme. Utiliser votre épluche patate pour faire des rubans avec les carottes. Mélanger les légumes avec le jus de citron.
  5. Pour servir, alterner entre crêpe et salade. Savourez!

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Les haricots de mer sont vraiment gouteux et remplis de saveurs maritimes. Leur textures est lisse et tendre, ce qui contraste bien avec la pomme et les carottes. J’ai gardé les saveurs simples et fraîches parce que c’est l’été, mais aussi pour préserver la saveur délicate des haricots de mer. Je vous les conseille vivement si jamais vous avez la chance de les goûter. Comme il me restait deux crêpes, j’y ai ajouter du chocolat fondu et des morceaux de banane: MIAM! Aussi bonne que les salées! Dites moi si vous essayez cette recette ou si vous faites vos propres farines. J’adorerais en savoir plus!

Pur et Simple, a restaurant review /// Critique de resto

This week-end really was the perfect summer week-end: warmth, sun, light breeze and clear skies. My boyfriend and I took advantage of this by exploring our area, and we stumbled across the Pur et Simple restaurant right on time for brunch. Perfect!

This restaurant is an organic and vegan place which focuses on serving whole foods prepared in the most delicious ways. What’s great about this restaurant is that they have a very nice terrasse which allows you to really take advantage of the summer. The inside of the restaurant is also very cute and has shabby chic vibes, but I recommend eating outside if it’s a nice day! As it was brunch time, we ordered the breakfast crepe and the burrito.

 

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The breakfast crepe in all its glory!

The breakfast crepe was delicious! Made with an amaranth flour blend, the crepe itself was soft and wholesome. It was filled with scrambled tofu and coconut bacon and covered with a rich hollandaise-like sauce. The flavours and textures were really well-balanced and the avocado topping and salad were the perfect complement to this nourishing breakfast plate.

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Look at this beautiful burrito!

The burrito was splendid as well: homemade tortilla, slightly spicy black bean filling and a glorious cashew cream topping. This cashew cream was really delicious and brought the right amount of tanginess to the whole plate. Served with guacamole and tortilla chips, this will keep your fueled up for a long while!

We really enjoyed our meal, and we will be back for sure! The service was friendly and attentive, and the prices were reasonable. I have to say that the main dishes were fairly priced; the smoothies and desserts seemed a little bit more pricey (but the cakes looked amazing!). So, if ever you are in the Bromont area, I would strongly recommend checking this place out!


Ce week-end était le week-end d’été parfait: chaleur, soleil, légère brise et un beau ciel bleu. Mon copain et moi en avont profité pour explorer notre région un petit peu et nous sommes tombés sur le restaurant Pur et Simple juste à temps pour le brunch: parfait!

 

Photo de Pur & Simple restaurant végétalien et biologique.

Photo prise sur la page facebook du resto

 

Ce restaurant biologique et végétalien sert des plats faits d’ingrédients sains préprarés de façons toutes plus délicieuses les unes que les autres. Ce qui est bien aussi, c’est que la terrasse est vraiment agréable et qu’elle permet de profiter du beau temps. L’intérieur du restaurant est également très mignon avec des notes campagnardes, mais je recommande la terrase pour l’été! Comme c’était le temps du brunch, nous avons commandé la crêpe déjeuner et le burrito.

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The breakfast crepe in all its glory!

La crêpe déjeuner était délicieuse! Faite avec un mélange de farine comprenant l’amaranthe, la crêpe elle-même est légère et moelleuse. Elle était farcie de tofu brouillé et de bacon de noix de coco, et recouverte d’une sauce de type hollandaise. Les saveurs et les textures étaient bien équilibrées, et l’avocat et la salade ajoutaient la parfaite touche de fraicheur à ce petit déjeuner bien nourrissant.

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Look at this beautiful burrito!

Le burrito était également splendide: tortilla faite maison, des haricots noirs légèrement épicés et une généreuse portion de crême de cajou. Cette crême était vraiment délicieuse et ajoutait la touche acidulé parfaite à toute l’assiette. Servie avec de la guacamole et des chips de tortilla, cette assiette était vraiment délicieuse et vous remplira d’énergie!

On a vraiment apprécié notre repas, et nous retournerons à ce resto sans hésiter. Le service était amical et attentif, et les prix raisonnables. Je dois dire que les smoothies et desserts m’on semblés chers (quoique je dois dire que les gâteaux avaient l’air fabuleux!). Si jamais vous êtes dans le coin de Bromont, arrêtez-vous-y!