In olive oil, saute 1 sliced onion, 5 cloves garlic, 2 diced carrots and 2 diced celery branches. Add 2 cups white beans, 1 tsp @ClubHouseCanada rosemary, 2 @ClubHouseCanada bay leaves, zest of 1⁄2 lemon, 1⁄4 cup nutritional yeast, salt and pepper.

Puree 1 cup of white beans and add it to the mixture alongside with 4 cups vegetable broth. Bring the soup to a boil and let it simmer for 15 minutes.

Meanwhile, cut 2 slices of sourdough bread into cubes. Toss in garlic-infused olive oil and sprinkle some salt. Bake in a single layer at 375 ̊F for 20 minutes until the croutons are golden.

Once the soup is done simmering, add 4 sliced kale leaves and let it cook for a couple of minutes. Remove the bay leaves. Taste and adjust seasoning.

Serve with a generous number of garlic croutons and a crack of black pepper.


Non classé, savory

In a 375 degrees F oven roast a medium butternut squash and a full head of garlic drizzled with olive oil.

Cook 500g of pasta in salted boiling water. Add broccoli florets (1 head) to the same pot 3 minutes before the pasta is done. Drain and reserve some of the cooking water.

Add the cooked butternut to a blender (without the skin). Add :

– 1 tbsp dijon mustard,

– 1 tbsp miso paste,

– juice from 1/2 lemon,

– 1 head of roasted garlic or 1 tsp garlic powder,

– 1 tsp smoked paprika,

– 1/2 cup nutritional yeast,

– 1/2 cup unsweetened plant based milk,

– salt and pepper.

Blend, adding some of the cooking water if necessary until desired consistency. Taste and adjust (salt/ lemon/ garlic?).

Pour the sauce over the pasta and broccoli.

Optional: cover with vegan cheese and/or breadcrumbs and bake in the oven for approx. 15 minutes.

Classic French Toast

Non classé, Sweet

Pain perdu (French toast) plans for the weekend🍞

SAVE this classic French toast recipe to enjoy during the holidays!


In a bowl, add 1/4 cup cornstarch. Progressively mix in 1 cup plant milk until the cornstarch is dissolved.

Add 1 tsp ground flaxseeds, 1 tsp ground cinnamon, 2 tsp maple syrup, 1 tsp vanilla, 1/2 tsp baking powder. 

Cut large slices of vegan brioche and soak them into the mixture. It’s a good time to use brioche that is starting to dry out.

Heat a pan over medium heat with vegan butter and add the soaked slices of brioche. Let it cook until golden and flip it to get both sides crispy.

Enjoy right away!

What is your favorite toppings for French toast? I have to stay that this chocolate-banana-coconut combo was very decadent!

Maple beans


Making beans sexy💫

This easy maple beans recipe is too good not to share right away and with the frigid temperatures in Montréal this weekend I figured everyone could use a little extra comfort food!



2 cups navy beans (and soaking water)

3 cups fresh water

1/2 cup maple syrup

1/4 cup ketchup

1 big onion, chopped

1 tbsp Dijon mustard

2 tbsp miso paste

1/2 tsp salt

Back pepper

Soak the beans overnight. Drain and discard soaking water. Place all of the ingredients into a slow cooker. Cook on low for 8 hours. The mixture will continue thickening once cooked.

Enjoy with buttered toast and, if you are feeling extra, a side of vegan ham, vegan sausage, steamed spinach, baked tomato and/or sautéed mushrooms for a full English breakfast.

Who wants to try it?

Falafels (using canned chickpeas) and tahini dip

Non classé, savory

Here is one of the recipes I presented during Montreal Vegan Festival 2018. The theme was “How to cook chickpeas: Sweet and Savoury ways”.

This is the savoury way, a falafel recipe that matches my criteria : Easy. Healthy. Tasty.

While my recipe is slightly different from traditional falafels, the taste is not sacrificed at all and the advantage is that you can use canned chickpea, so no planning ahead necessary.

This recipe is great because it’s super versatile, you can use these falafels in a pita, on top of a salad, of a buddha bowl, with a side of grilled veggies, you can form one big falafel and turn it into a burger patty etc. It’s a good recipe for newly vegans or non-vegans!

I’m also giving you a super easy tahini dip recipe that complimentes well the taste and texture of the falafels.

I usually make double or triple batches of these and freeze for later. It’s the perfect addition to a lunch since you can pop them frozen in your lunch box in the morning and they will be ready for lunch time. I also have a Easy Lentil Balls recipe that follows the same principle, you can check it out here.

Let’s cook!

Serving: Approx. 10-12 falafels balls

Time: 10 minutes to prep and 10 to 25 minutes to cook (depending if you use a pan or oven)


For the Falafels

  • 1 1⁄2 cup of cooked chickpeas
  • 2 shallots (or oignons), chopped
  • 3-4 cloves of garlic, minced
  • Coconut oil (or other heat resisting oil)
  • 1⁄3 cup parsley (coriander would also work, or a mix of both)
  • 2 tbsp roasted sesame seeds
  • 2 tbsp nutritional yeast
  • 1/2 lemon, zest only
  • 1 heaping tsp cumin, grounded
  • 1/2 tsp coriander, grounded
  • 1⁄2 tsp salt
  • 1/2 tsp pepper
  • 2-3 tbsp flour of your choice (I used chickpea flour for a gluten-free version)

For the tahini dip

  • 1/4 cup tahini (sesame seeds paste)
  • 1/4 cup water (or until desired consistency)
  • 1/2 lemon, juice only
  • 2 tbsp parsley, chopped
  • 1 tsp garlic powder
  • Salt and Pepper


1. Saute the shallots and garlic in coconut oil until golden brown;

2. Put all the ingredients except the flour into your food processor and pulse until the mixture is finely chopped but not like a dough;

3. Then add the flour 1 tablespoon at the time until the mixture can hold into balls (you might need more flour if you are using canned chickpeas vs cooked from dry ones);

4. Taste and adjust seasonings according to your preferences (salt, lemon zest, cumin etc);

5. At that stage, if you have time, I recommend you refrigerate the mixture for 1 hour to make the falafels even easier to roll;

6. Roll your falafels into 10-12 discs using a heaping tablespoon;

You can now choose to cook them in a pan or in your oven :


7. Preheat 2 tbsp of coconut oil in a large pan over medium heat, place your discs and cook until each side is golden brown and crusty;



7. Preheat your oven at 375°F, coat the falafels with coconut oil using a brush and cook for 25 minutes or until golden brown, filling them half way trough cooking ;

8. Whip the tahini sauce by mixing together all of the ingredients and serve the falafels warm with a drizzle of sauce on top;

Bon Appétit!


Apple Pie Pancakes


Tired of the classic vegan banana pancakes? Got old apples in the back of your fridge? Looking for a easy, healthy and tasty brunch recipe?

I got you covered with these Apple Pie Pancakes!

Let’s cook!

Servings: 2

Time: 15 minutes



  • 1 cup quick or rolled oats
  • 2 apples (organic if possible)
  • 1/2 cup plant-based mylk
  • 1/2 lemon, juice only
  • 1/2 tsp baking soda
  • 1/2 tbsp cinnanmon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • Pinch of salt


  • Tahini
  • Maple syrup
  • Roasted buckwheat*
  • Seeds*

(*optional, adapt to your preferences)


  1. Add the apples to a food processor and pulse until their are very finely chopped;
  2. Add the oats, plant-based mylk, lemon juice, baking soda, cinnamon, cardamom, nutmeg and salt, then process until everything is well combined;
  3. Heat some oil in a non-stick pan over medium heat (I used coconut);
  4. Form the pancakes (I made about 6) and flip them when golden brown and when you can see that the edges are dried out;
  5. Layer them with tahini and cover with your favorite toppings and maple syrup;
  6. Bon Appétit!

Tip: Double the quantities and freeze some for a quick breakfast during the week. When ready to enjoy just pop in your toaster on low and enjoy! Mood enhancing effect guaranteed 🙂

Tofu-Coconut “Yogurt”

Non classé, Sweet

Hi everyone, I created a new recipe: tofu coconut yogurt. It’s creamy, tangy, delicious and a very satisfying alternative to the store bough yogurts.

I shared the recipe on my cooking demo at station FMR for the Pop Up Shop Vegan event and I wanted to say a special thank everyone who come 🙏💕 Let’s get started!


  • 1 block of silken tofu
  • 1 can of coconut milk (solid part only)*
  • 1/2 lime, juice only
  • 1/2 lemon, juice only
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla extract
  • 1/8 tsp salt

*Make sure to get a good quality of coconut milk where the only ingredients are coconut and water otherwise you won’t be able to scoop only the solid/ cream part only.


1. Add all the ingredients into a blender and blend until smooth;

2. Taste and adjust sweetness (maple) and acidity (lemon) if needed;

3. Allow it to cool in the fridge to get a thicker texture;

4. And enjoy as is or with your favorite toppings! Mine are granola and Quebec strawberries at the moment.

Note: you can blend in some fruits to make a fruit yogurt or freeze into popsicles for a refreshing treat!

Bon Appétit !


Lentil balls


Hi everyone, I’m back with a recipe that I started making this spring and that I have made numerous times since then. It’s very easy, don’t require any unusual ingredients, is very versatile and nutritious.

You can use these lentil balls for spaghetti & “meatballs” (as shown in the picture), on top of a salad or a Buddha bowl, bring them to a picnic with a dip, etc. They are a great source of protein and fiber.

They are so convenient that I always double or triple the recipe to have leftovers for freezing. When I need a quick meal I just chop some veggies, pop a few of these frozen lentil balls in the microwave or let them unfreeze in my lunchbox and, bam, a nutritious meal that took literally no time!

Let’s cook!

Serving: Approx. 20 lentil balls

Time: 15 minutes to prep and 40 minutes to cook


  • 1 medium onion, chopped;
  • 3 cloves garlic, minced;
  • 1,5 cups cooked green lentils (I encourage you to cook them yourself!);
  • 3 tsp dried herbs (I usually use 1 tbsp dried basil, 1 tsp dried parsley, 1 tsp dried oregano);
  • 1 tsp smoked paprika;
  • 2 tbsp tomato paste;
  • 4 tbsp nutritional yeast;
  • 2 tbsp almond meal (grounded almonds);
  • 1 tbsp grounded flaxseed;
  • Salt and pepper to taste;
  • ¼ cup quick oats or more almond meal (optional).


  1. Preheat the oven at 400 degrees fahrenheit;
  2. Heat olive oil in a pan over medium-high heat, add the onions, garlic and sauté them until golden brown;
  3. Add them to a food processor with all the other ingredients except the oats and pulse until well combined but still a little bit chunky;
  4. Taste and adjust seasoning;
  5. At that point you should be able to roll the mixture into balls (I usually do 1 heaping tablespoon of mixture per ball). If the texture is too sticky, add more almond meal or the oats.
  6. Place the lentil balls on your prepared baking sheet and bake for about 40 minutes or until golden. If necessary, broil on low for a couple of minutes to obtain the golden color (be careful not to burn!);
  7. Let it cool a little bit and enjoy or freeze for later.

Bon Appétit,


Turnip Tarte Tatin

Non classé, savory

I often receive turnips during winter in my weekly organic basket from secondlife. After trying turnip soup, oven roasted turnip, turnip fries etc, I had the idea of making this turnip tarte tatin!

A tarte tatin is a French dessert usually made with apples and which ressembles to an upside down pie.

Serves: 4 to 6 people

Time: 25 minutes to prep and 40 minutes to cook


  • 1 pie crust (I like this coconut oil pie crust)
  • 2 tbsp olive oil or vegan butter
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 3 tbps maple syrup
  • ¼ tsp nutmeg
  • ½ tsp smoked paprika
  • 1 tsp dried parsley
  • Salt&Pepper
  • 2 to 3 large turnips


  1. Preheat the oven at 325°F;
  2. Roll you dough to form a thin oval shape (I recommend rolling it on a silicone baking sheet to transfer it easier);
  3. Heat the olive oil in a pot over medium-high heat, add the onions, garlic, nutmeg, paprika and dried parsley, salt and pepper. Let the onions brown for about 5 minutes then stir the maple. Stop the heat when it has caramelized (not liquid anymore) and transfer to another bowl;
  4. With a mandolin or a knife, thinly slice de turnips (about 3mm thick);
  5. Add water to the same pot and bring it to a boil, add salt or veggie bouillon and your sliced turnips. Let it cook for about 5 minutes then drain;
  6. Take your pie pan and evenly spread the caramelized onions first, then the turnips, lastly cover with your coconut oil pie crust (like an upside down pie!);
  7. Bake for about 40 minutes or until the crust is golden;
  8. Let it cool then use another plate to flip the pie over so the onions are on the top;

Bon Appétit,


Asian style tofu boats

Non classé, savory

Serves: 3

Another of my sample recipes, perfect when I crave something fresh and satisfying! Cute little crunchy lettuce boats filled with tofu and plenty of Asian flavors. Can be enjoyed as an appetizer or as a main.

For the Youtube recipe video, click HERE.


– 1 oignon, diced

– 3 cloves of garlic, minced

– 2 tbsp fresh ginger, grated

– 1 block of extra-firm tofu, crumbled

– 1 big yellow bell pepper, diced*

– 3 carrots, grated*

– 3 tbsp sesame oil

– 3 tbsp soy sauce

– 3 tbsp rice vinegar

– 1 head of romaine lettuce


– 2 tbsp grilled peanuts, crushed

– 1 avocado, sliced

– Spring oignons, minced

– Sprouts (optional)

– Coriander leaves (optional)

– Chili sauce (optional)

*This recipe is versatile, adapt the veggies to your preferences; For example you could use mushroom, cabbage, etc;


– Heat your pan over medium-high heat;

– Sauté the oignon, garlic and ginger;

– Then crumble the tofu with your hands and add it to the pan with the sesame oil, soy sauce and rice vinegar;

– Once the tofu is grilled, add the carrot, bell pepper and sauté for about 5 minutes;

– Remove the mixture from the heat and let it cook a little bit, in the meantime wash the romaine leaves;


– Place the romaine leaves boats on a plate, add the mixture in, garnish with the peanuts, avocado, spring oignon and sprouts;

– Enjoy!

Bon Appétit,