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.

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!


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,


Beginner Burger Patties (4 ingredients)


I really wanted to share this recipe with you because it helped me transitioning into veganism. When you feel your meal is missing something you can pop one of these out of the freezer, toast it and voila, extra nutrition added to your meal. For example, I add have mine in burgers but also on top of salads or with a side of veggies. You can also form them into ball for a “meatball” substitute.

These patties are a good source of fiber, of protein with the combination legumes + grains (±10g per serving), and will help you keep fuller longer.

The recipe is in 2 parts: The first part is the base of the patty, what makes it hold together and what makes it a complete source of protein; The second part that is optional. It is versatile and customisable to your preferences, it adds it an extra-kick and allows you to make it different every time!


(Part 1)

• 2 cups of beans;

• 1 cup of cooked rice;

• 1 cup of oats;

• Spices (ex. 1 tsp of garlic powder, 1 tsp of oignon powder, 1 tbsp of cumin, 1 tsp of smoked paprika, salt and pepper);

• Optional: 1-2 tbsp of tomato paste or flax “egg” if needed to help to hold together.

(Part 2)

• 1 oignon, chopped;

• 2 cloves of garlic, minced;

• 8 oz mushrooms, finely chopped;

• 1/4 cup beets, shredded;

• 2 heaping tbsp vegan parmesan* (or substitute for nutritional yeast);

• 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water).


(Part 1)

• Smash the beans (with a fork, potato masher or food processor);

• Stir in the cooked rice, the oats and the spices;

• Form into burger parties or balls (add the optional ingredient here if needed).

(Part 2)

• Cook the oignon, garlic, mushroom and beets in a pan (in that order);

• Add them to the mixture with the vegan parmesan and flax egg;

• Adjust seasonings (Salt&Pepper);

• Grill them in an oiled pan over medium heat until its golden brown.

• OR Grill them in the oven at 400°F for 15 minutes then flip and bake for another 10 minutes.

For more details watch the recipe video on Youtube.

And don’t forget to send me a picture if you recreate them, I would love to see it and share it on my insta-Story.

Bon Appétit!


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!


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


  • 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!