Category Archives: can be vegan

sheet zucchini pie

The more time passes, the more the process of making pies please me. Don’t get me wrong, I’ve always loved eating blueberry or cherry pies but making them seemed boring.

Now I’m enjoying it more.

Even though I’ve started with the salty stuff, I’m growing founder of the sweet homemade pies!

So here is a savory pie. I find ti delicious, cheap, easy to make and nourishing. And super easy to adapt to all seasons.

I’m imagining this pie with sheets of butternut instead of zucchini!

When I say sheets I mean really thin slices of the vegetable cut with a mandolin.

You can decline this recipe with any vegetable coming your way: fennel, tomatoes, parsnip, turnip, carrot,…

Usually, I make pies with a gluten free crust. Why? I find it more interesting for my taste buds, it varies my diet and it suits this kind of recipe really well. You get more flavor from one simple dish.

Ingredients for a 24cm pie:

100g buckwheat flour

50g rice flour

30g quinoa flour

1/2 tsp sea salt flakes

85g cold butter cut in cubes or thin slices*

1 small egg (optional)

3 tbsp of cold water or 4,5 tbsp if not using the egg 

1 firm zucchini

1 fresh goat cheese or 200g of ewe ricotta

2 tbsp of mustard

With a pastry blender or with your hand, mix the flours with the butter. When the mix is sandy, add the egg and/or the water.

Add the water little by little to get the right consistency. You need to form a ball.

Wrap the dough in plastic film and leave to rest in the fridge for 30 minutes.

Turn the oven on at 180°C.

Roll the dough on parchment paper and transfer in your pie tin.

You can skip the parchment paper by oiling the tin then cover the bottom with flour.

Prick the dough with a fork and cut as is in the oven for 15 minutes.

In the meantime, cut thin slices of zucchini (almost translucent slices). The best way to do it is to use a mandolin: the slices will have the same thickness and you’ll gain time. Watch your fingers though!

On the precooked dough, spread the mustard with the back of a spoon then crumble the cheese on top. Add the zucchini slices. I add them in spiral starting from the outside and I make several layers until all the slices are on the pie. Add salt and pepper. Be careful with the salt as there are some in the cheese already.

Cook the pie in the oven for 30 to 40 minutes. The more the pie cooks the dryer it will be. To get a softer texture, cut the slices a bit thicker or cook for a shorter time.

Don’t hesitate to add basil, mint, rosemary, thyme or any fresh herbs you have in your garden.

You have the base, you can have fun now.

* For the vegan and lactose intolerant, replace butter with coconut or olive oil. 

Replace the cheese with:

1,5 cup of cashew nuts: soaked 12 hours in fresh water, rinsed and drained 

1 organic and cleaned lemon: finely grate the zest and juice the fruit

2-3 tbsp nutritional yeast

1/2 tsp sea salt flakes

Mix the cashew nuts. Add the zest and lemon juice, the nutritional yeast and the salt. Mix for one more minute and taste to rectify seasoning. Use as you would the cheese.


chickpea, mint, and feta cheese

Drain 375g of chickpea and rince until there’s no foam coming from it.

Heat 4 tbsp of olive oil in a frying pan on low heat and cook a minced onion until golden. Add 7 garlic cloves (peeled and minced) with 2 hot peppers (deseeded and minced). Cook for a few seconds until fragrant. Leave to cool.

Mix the chickpeas with the cold onion mix (and the cooking oil that go with it) and with 375g of crumbled feta (or cut in cubes), minced flat leaves parsley, ciseled fresh mint, the juice of 2 lemons. Add 2 tbsp of olive and toss.

You can make it without the feta and add olives instead.

homemade burger bread

just in time for you to train… BBQ season will soon be here!

I love to invite close friends and have a burger party. Everyone can put whatever they like on it and you don’t have to worry about who likes what as long as there’s some choice like: beef burger, bacon, cheddar cheese, salad, tomato, chickpea burger, ketchup, mayonnaise, hot sauce, pickles… well everyone has his favorite!

So here is a great recipe to make your own burger breads. It’s a lot healthier and tastier then those you buy in the store. And it makes your house smell great!

You need:

360g organic flour (T110)

200ml milk (cow or vegan)

10g fresh yeast

1 tbsp of whole sugar 

2g salt

2 tsp lemon juice

20g butter

some sesame seeds so it looks “real” (I haven’t put any).

Thaw the milk (if you put your finger in it, it should be comfortable and not hot). Mix in the yeast.

Melt the butter but don’t heat it too much.

Pour the flour in a bowl, add the salt and the sugar, and mix.

In the middle add the milk and the yeast, the lemon juice then the butter. Mix with a wooden spoon. When it starts to come off the side, you can knead it by hand.

When it forms a nice ball and when it doesn’t stick to your fingers, leave it in the bowl covered with a wet towel and leave to rest in a warm place.

After 1 hour, knead again and divide the dough in 5 or 6 small balls. Put them on an oven dish covered in baking paper. Leave some space in between.

Cover with the humid towel and leave to rest 15 more minutes.

During that time, turn the oven on at 210°C.

 Brush each bread with a little bit of milk. Put in the oven and cook for about 15 minutes until the bread is golden.

Leave to cool on a rack before cutting them in half and garnishing it with whatever you fancy!

sushi triangle to change

This is a recipe from a little French cookbook called “the gluten-free recipe bible”. I was attracted by the picture and I thought it would be interesting to eat sushi another way.

You need:

400g cooked sushi rice seasoned with mirin (rice vinegar)

4 nori sheets

100g smoked salmon (you can skip it if you’re vegan – but use the beetroot if you want taste!)

50g thin slices of cucumber (I chose beetroot as cucumber are not in season)

tamari (which is a gluten free soy sauce!)



Spread 1/4 of rice on a nori sheet

Cover with 2 slices of salmon (or not) then with the sliced beetroot.

You get a very good looking square that you could frame!


Cover another nori sheet with rice, and put it on the beetroot (rice side down) and press.

Do it once more with the remaining ingredients.

Cut in triangles.


 Or cut in squares. 

 The beetroot looks great in the composition! 

 Serve with tamari and wasabi. If you have preserved ginger, don’t hesitate to use some! 

 So, how was it ? It’s hard to cut and it is hard to eat… I’d rather stick with rolled sushi!

In that case, cut the beetroot in thin stripes.

In the next picture, in case you haven’t seen, it’s not salmon. I used cured cod in vodka and beetroot juice and that recipe should follow!

The taste of the beetroot is great in the sushi and it does look good too! 

20-minute meals

Here is, again, an appetizing book published by Octopus publishing.

It offers 200 recipes and its alternatives so you could eat different dishes for almost everyday of the year! 

The picture of the cover is in French but the title in English is “200 Twenty-Minutes Meals”.

Lots of recipes can be taken cold as a lunch like those recipes: rice with tomato, chickpea with chorizo, stir-fried rice with  spinach, or the express calzone. 

Recipes are inspired by all type of cuisine, from around the world so there is a bit of everything for everyone!

There are all easy to make and, as the title says, there are quick to make!

I tested the duck with honey sauce recipe. It’s ready in 20 minutes or even less.

The sauce is so good we could have drink it!

If you’re vegetarian or vegan, you can still make the sauce and serve it with steamed vegetables or marinate tofu in it a whole night. Of course you can use agave syrup instead of honey.

For 4 persons, you need:

2 duck magrets 

3 tbsp of honey

150ml de vin blancwhite wine

75ml of lime jiuce

100ml chicken or vegetable stock 

1 tbsp of minced ginger 

1/2 tsp of arrow root 

1 tbsp of water

salt, pepper

Turn on the oven at 200°C.

Cut the grease of each magret, season with salt and pepper.

Heat a frying pan, cook the duck’s skin for about 3 minutes or until golden.

Discard the grease from the pan.

Put the magret skin-side down in an oven-proof dish (or leave it in the pan if it goes in the oven).

Brush the meat with 1 tbsp of honey.

Cook in the oven for about 5 minutes then leave to rest for a few minutes before cutting slices.

During that time, bring to boil: white wine + lime juice + stock + ginger + 2 tbsp honey.

After 5 minutes, add the diluted arrow-root (in the tbsp of water) and bring back to boil.

Serve with the duck and steamed vegetables.

The book invites you to serve it with asparagus, carrots, and sugar-peas.

I only served the sugar-peas but I also made the sweet potato crumble that’s already posted on this blog.


salty scones

With a pastry blender, mix:

250g of flour

1 tsp baking powder

25g pitted minced olives

1 egg

4 tbsp buttermilk

2 tsp of minced flat leaf parsley

Do not overmix the dough so it doens’t become too dense.

Cook for 12 minutes at 220°C.

Serve as an appetizer or as a snack.

For vegan scones and lactose free:

-you can replace the buttermilk with a mix of vegan milk and lemon juice

-egg replacer works wonder

For gluten free scones:

-replace flour with buckwheat flour or a mix of quinoa and rice flour… use the gluten-free mix you like!

Those are perfect as snack or as appetizers… I don’t always cut them as “perfectly”. Often I spred the dough, cook it, and break some pieces afterwards. In that case, I mix the nuts with the dough.

Preheat the oven at 150°C.

With a pastry blender, mix 270g of buckwheat flour, 180g of cold butter (cut in thin slices or little cubes), 10g of agave syrup, 1 pinch of sea salt flakes; 2 tsp of 5-spices et 1 egg.

When everything is sandy and kinda sticks together, spread the dough and cut it with a cookie cutter. Decorate each sablé with half a walnut.

Cook for 20 minutes and let it cool.

It’s way better than crisps!

You can replace the egg by vegan egg replacer. It works perfectly.

You can replace butter with coconut oil.

pesto rosso

Again a very easy and super fast recipe to make! And so much better then the any one you can buy in the store!

When you made it once and tasted it once, you can’t go back. It’s the same with green pesto! Better make a lot as it’s quickly eaten!

In an electric chopper, mix a dozen of dried tomatoes, a dozen of walnuts lightly fried in a hot frying pan (no oil needed – be carefull it goes fast!), 1 tsp of dried oregano, a few flat parsley leaves, 2 garlic cloves, a big chunk of parmiggiano cut in cubes.

Add olive oil to get the right consistency. Transfer in a glass container avoiding air bubbles, and cover in olive oil so it’s preserved for longer. Keep in the fridge.

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chickpea, mint & feta cheese

Drain 375g of chickpea and rince until there’s no foam coming from it.

Heat 4 tbsp of olive oil in a frying pan on low heat and cook a minced onion until golden. Add 7 garlic cloves (peeled and minced) with 2 hot peppers (deseeded and minced). Cook for a few seconds until fragrant. Leave to cool.

Mix the chickpeas with the cold onion mix (and the cooking oil that go with it) and with 375g of crumbled feta (or cut in cubes), minced flat leaves parsley, ciseled fresh mint, the juice of 2 lemons. Add 2 tbsp of olive and toss.

You can make it without the feta and add olives instead.

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buckwheat pancakes

Those pancakes have the same texture as the “gluten version”. The secret, anyway, is not to mix the dough too well, even if there are lumps in it.

You need to mix:

300g of buckwheat flour (or rice flour)

3 tsp of baking powder

1 pinch of salt

Then mix:

2 tbsp of agave syrup

1 lemon juice and enough soy milk to get a total liquid of 500 ml

75g of melted butter (I use raw butter which tastes better and is full of healthy vitamins) or coconut oil

1 egg (or the equivalent with an egg replacer – look at the instructions on the package)

Mix the liquid and the solid.

Heat a pan (I use an iron one and the result is perfect) with a little oil or butter and pour a small laddle of dough. When the bubble starts to break on top of the pancake but before it dries, turn over and cook 1 or 2 more minutes.

Serve with mapple syrup and a pinch of sea salt flakes (or a slice of bacon if you fancy it)

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