BUTTERNUT MAC AND CHEESE

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!

RECIPE

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!

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)

INGREDIENTS

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

INSTRUCTIONS

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 :

PAN

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;

or

OVEN

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!

@Veganmontreal

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!

INGREDIENTS

  • 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.

INSTRUCTIONS

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 !

@Veganmontreal

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

INGREDIENTS

  • 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

INSTRUCTIONS

  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,

@Veganmontreal

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.

INGREDIENTS

– 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

Garnishes

– 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;

INSTRUCTIONS

– 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;

Assemble

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

– Enjoy!

Bon Appétit,

@Veganmontreal

Banana pancakes (4 ingredients)

Non classé

Another of my GO TO recipes I make almost every week : these super easy, healthy, taste pancakes. Triple the recipe and freeze some for later!

For 6 pancakes

Ingredients:

• 1 cup of oats

• 1/2 tsp baking powder

• 1 ripe banana

• 1/2 to 1 cup of plant-based milk

Optional: cinnamon, chia or flax egg (1 tbsp of chia or flax + 3 tbsp of water), vanilla extract

Instructions:

• Grind the oats in a food processor until you obtain sand like consistency;

• Add baking powder, banana, plant-based milk and optional ingredients you choose in your food processor and blend;

• Heat a pan over medium heat, lightly grease with coconut oil and cook your pancakes until golden brown (about 2 minutes on the first side and 1 minute on the second side);

Bon appétit !

@Veganmontreal

Go To tofu/ tempeh (4 ingredients)

Non classé, savory

This super easy and versatile tofu/ tempeh marinade recipe is my absolute GO TO and I can almost guarantee that it will get you hooked on tofu!

INGREDIENTS

  • 1 block of Firm Tofu (or Tempeh)
  • 3 tbsp coconut oil
  • 3 tbsp soy sauce
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder

INSTRUCTIONS

  • Press the tofu in a clean towel to remove extra moisture;
  • Chop the tofu bloc to form sticks or cubes;
  • Add the melted coconut oil, soy sauce, nutritional yeast and garlic powder;
  • Let it marinate for minimum 10 minutes (the more the better);
  • Add to a pan on medium-high heat and cook each side until golden brown (no need to add oil because we already have enough coconut oil in the marinade);
  • -OR-
  • Bake in a 375°F oven until golden (approx. 25 minutes).

Tip: Don’t move the tofu too much in the pan to obtain a crispy outer layer.

Bon Appétit!

@Veganmontreal