CREAMY ROSEMARY WHITE BEAN SOUP

savory

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.

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.

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

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