Tag Archives: vegan

Spring rolls

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SPRING ROLLS WITH CUCUMBER

This fresh recipe is also crunchy and full of layers of flavors that awakens the taste buds. You can change it to make it a salad. 

The sauce works on steamed vegetables, slow cooked poultry, white fish or silken tofu… You can prepare a lot of the sauce and keep it in the fridge for a few days. Take those rolls for a pic-nic or lunch but wrap them separately so they don’t stick together and stay humid. 

For 12

Sauce & marinade :

150ml soy sauce

120ml lemon juice

4 tbsp fresh peeled and grated ginger

1 peeled, minced garlic clove

1 deseeded Thaï red pepper, thinly minced (use gloves while working with hot peppers)

2 tsp of sugar

freshly ground pepper

  • Put everything in a bowl, mix well and put aside.

The rolls :

2 cucumbers, peeled to makes stripes, deseeded and cut in thin julienne

1 avocado cut in thin stripes

1 carrot, peeled and cut in julienne about  7,5 to 10cm long

1 red pepper, deseeded and cut in thin stripes

200g thin rice noodles (prepared as said on the package)

1 dozen fresh coriander branches, minced

2 tbsp of sesame oil

12 rice paper sheets

  • First marinate the cucumber. Prepare all the other ingredients then sieve the cucumber but keep the sauce for service.
  • Put the rice sheets, one by one, in warm (but not hot) water so it softens.
  • Garnish the soften sheets with the noodles, then with a little of each ingredients. Roll, folowing the instructions on the rice paper package.

Garnish :

1 small handful of grilled and salted peanuts, coarsely minced

To serve:

  • Cut each roll in two, put on a plate, pour some sauce and sprinkle with the peanuts.
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This is a recipe that makes me travel. I also forget the weather, if it’s a bit too warm to be comfortable or a bit cold for the season. There is some sweetness, some acidity, some salt, a bit of umami. It’s quite balanced and the meat eater won’t miss the meat here although you can add some chicken or shrimp in each roll. Actually, I find it more whole when prepared this way. I guess I could add some crunchy onions but I don’t really miss it here.

I think spring rolls are a great way to eat lots of veggie and to adapt to each season although you might want to change the name then!

What is your favorite spring roll recipe?

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vegetables stew with lentils, coriander and spices

 

This a nourishing meal, easy to prepare un advance. Rich in vitamins and minerals, it can be adapted to all seasons…

I like my vegetable cooked al dente but you can leave it to cook longer, until melted.

Cover 1/2 a cup of green lentils in water and leave to rest overnight. The next morning, drain and rince well. Leave in a colander over a bowl. Before preparing your meal, rince well again and cook in a steamer, covered in water for about 25 minutes.

This way you get sprouted lentils which are easier to digest in richer in many good nutrients. 

Once cooked, drain the lentils if necessary.

 1 tbsp of coconut oil or olive oil

1 peeled and minced onion

2 peeled and minced garlic cloves

2 tbsp of minced fresh ginger

1/2 tsp of strong paprika or mild chili flakes

1 tsp of grounded fennel seeds

tsp of grounded coriander seeds

1 tsp og grounded cumin

1/2 washed brocoli cut into florets

2 washed, peeled and diced carrots

1 small fennel, washed and minced

1 small zucchini, washed and cut in thick dices

2 cans of tomatoes

1 bouquet de coriandre fraîche lavée et émincée

Heat the oil in a cast iron pan or in a wok. Add the onion and the garlic. Once melted, add the spices (cumin, coriander, fennel seeds and paprika) and the ginger. When you can smell the spices, add the brocoli, the carrots, the fennel and the zucchini. Cook over warm heat for about 5 minutes then add the tomatoes and the lentils. Leave to cook 5 to 10 more minutes.

Salt in the end.

Serve with the fresh coriandre.

For a more whole meal, serve with a bowl of steamed rice. 

Adapt the vegetables to the season (replace zucchini for squash, use fresh tomatoes…). Vary the spices, the fresh herb, replace the lentils for garbanzo beans or quinoa…

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baby food but not quite

Being a mother is quite time consuming and the perfect test to see how you adapt to new situation! As soon as you get around to breast feeding or to organizing bottle schedule, you have to learn how to give real food to your, already, a few months old!

So, here are a few ideas of mix that you can actually use for adults too, mixed or not, to accompany some protein (vegan or vegetarian or meat) and, maybe a few raw veggies to get some crunch.

I cook everything in an electric steamer then I mix and I might add some water if the mix is too thick which can be the case with rice.

You’ll have a few * to give you ideas to complete the mix to get an adult meal.

Until now, my baby has eaten all of it without spitting it out!

potatoes + beetroot*

rice + cherry tomatoes

cucumber + millet

parsnip + rice + basil**

quinoa + broccoli

sweet potatoes + mushrooms

turnip + millet

potatoes + parsnip + fresh coriander

fennel + rice***

pumpkin + cauliflower

potatoes + zucchini

celeriac + basmati rice

sweet potatoes + carrots

I either add some virgin olive oil or some organic butter.

It’s so great to see my kid test new food and to see the promise of so many shared meals!

* The potatoes and beetroot purée is great and delicious. It would be perfect with some fresh ruccola and goat cheese. Why not a few chopped hazelnuts and for the meat eater, a nice steak.

**I also tried the parsnip and rice with fresh coriander. For adults, adding some freshly grounded coriander would be delicious. I would keep them unmixed and serve it with a curry made with coconut milk and lots of veggies. If you need protein, you can add some lentils or some chicken to the mix.

Don’t hesitate to add heat!

***If you use some arborio rice (the round one for risotto), you could serve it with Italian sausage containing fennel seeds or heat some fennel seeds in a hot pan and add cubes of firm marinated tofu.

Marinate the tofu in a mix of olive oil, freshly grounded fennel seeds, salt and pepper.

Add some sauce made with a reduction of white wine, shallots, a little water and saffron. When the reduction is ready add either butter or olive oil to emulsify.

 

 

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gluten free almond bread

1 tsp of dehydrated yeast

50 ml of lukewarm water (37-40°C)

50g of quinoa flour

50g of chickpea flour

100g of buckwheat flour

50g of almond powder

1/2 tsp of sea salt flakes

80g of peeled whole almonds

170ml of lukewarm soy milk

Mix the yeast and the lukewarm water.

Mix the flours + almond powder + salt + peeled whole almond.

Add the mix well.

Add the yeast and mix roughly

Add the luke warm milk, mix well. The dough is wet and not firm.

Pour in a 1 litre cast iron pan. Leave to rest for 1h30 in a luke warm place.

Turn on the oven at 180°C.

Cook for one hour.

Use as bread!

It’s great with walnuts, chestnut, or a mix!

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quinoa a bit like Cantonese rice

This is perfect for some quinoa leftovers, it’s great for lunch, and it’s so easy to make!

In a pan, warm a little sesame oil. Add a handful of peanuts or cashew nuts. When it’s a little golden, add the cooked quinoa. And let it fry a little. In the meantime, cook some frozen peas (5 minutes in boiling water), drain it, and add to the quinoa.

Mix and add some soy sauce (I use Gluten Free Tamari). Mix everything thoroughly.

Add a big bunch of fresh chopped coriander. It’s ready!

You can also add an egg as in a Cantonese rice and mix it in the quinoa when it still in the frying pan so it cooks.

You can do the same with rice, buskwheat, small noodles…

Add other vegetables or some hot spices.

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gluten & dairy-free cakes

I’ve tried a recipe from the book “The Allergen-Free Baker’s Handbook” by Cybele Pascal. You can go visit her website (see link)!

I adapted the recipe a little. She called those cupcakes but the texture is more like cake then cupcakes.

I’ll try some other flours next time to get a more “cupcaky” resut! But those cakes are delicious and lovely!

Ingredients:

1cup + 1/3 cup (240g) rice flour

1 tbsp + 2 tsp + 1/2 tsp (21g) arrow root

1 tbsp tapioca flour

1/2 cup (125ml) soy milk

1/2 tsp (2,5 ml) cider vinegar

1/4 cup (25g) cocoa powder

1/8 tsp xanthan gum

1/4 + 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/4 cup + 2 tbsp (85g) muscovado sugar

2,5 tbsp (40ml) olive oil (a fruity one)

1 grated vanilla pod

Turn the oven on AT 180°C (350°F°.

1/. Mix the milk and the vinegar. Set aside.

2/. Mix the rice flour + arrow root + tapicoa flour + cocoa powder + xanthan gum + baking soda + baking powder + salt. Set aside.

3/. Whisk together the milk, the sugar, the olive oil, and the vanilla grains. Beat well.

4/. Add the flour mix in 3 batches and mix with a spatula until smooth.

5/. Fill 2/3 of muffin mould. Put in the oven. After 10 minutes, rotate the mould and cook another 5 minutes. Take out of the oven and let it cool for 5 minutes before taking the muffins out and transferring it to a cooling rack.

When the cakes are cold, you can decorate it with some glazing. Here are 2 ideas, one with white chocolate (so it’s not dairy free) and 1 with dark chocolate.

White chocolate glazing:

50g of white chocolate

1 tbsp + 1 tsp of rice milk

Make it melt together in a double boiler. Away from the heat, add 20g of confectioner’s sugar.

In my recipe, it said that I should pour it right away on the cakes… but obviously, I should have waited!

Dark chocolate glazing:

25g of dark chocolate (min 70%)

7,5ml of rice milk

12g of vegan butter (coconut or else)

Let it melt in a double boiler. Away from the heat, add 15g of confectioner’s sugar. Let it hardened a little and put a spoon on top of the cakes.

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crunchy beetroot, artichoke cream

For 20 pieces:

± 200g of raw beetroot

1 can of artichoke’s hearts or, even better, 340g of fresh artichoke’s hearts (leaves and chokes out – hearts steamed)

1 bunch of fresh mint

20cl of olive oil

Artichoke cream:

-mix the artichokes’ hearts with the mint leaves and the olive oil until you get a smooth cream. Usually canned artichokes are salty enough but taste and salt if necessary.

Beetroot:

-Put silicone gloves on.

-Peel the beetroot and thinly slice with a mandoline slicer.

-In each slice, cut a 5cm disk with a stainless steel cutter.

To serve:

-on a beetroot slice, add a tsp of artichoke’s cream and put another slice on top. Decorate with a bit of artichoke cream.

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lentils to eat your eyes closed!

Yes, the colour is weird but you can trust me, this dish is delicious!

I sprouted the lentils so I soaked it overnight then rinced and strained twice a day.

I cooked the lentils in a little bit of water for 20 minutes.

5 minutes before the end, I added a few frozen peas, I covered, I turned off the heat and I left it overnight. This morning I added:

-the juice of 1 lemon and its grated zest (organic and not chemically treated, of course!),

-1 can of tomatoes (in cubes) simmered for 30 minutes with a little olive oil (always cold pressed), Provence’s herbs, Cayenne hot pepper, and se salt flakes,

-1 can of artichokes hearts cut in 2

-1 can of artichokes bottoms cut in stripes (here, the hearts still has the leaves, the bottom doesn’t)

-a little cold pressed oil

And that’s it! Ready and taken away!

It’s fresh, delicious, and nourishing!

I insist… the colour is strange (but with lentils it’s hard to do otherwise), but I invite you to try this recipe!

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quinoa, mushrooms & chervil

Here is my lunch of the day!

First, soak 1 cup of quinoa in water overnight. Next morning, strain it, rince it well, and strain again.

You can leave it to sprout a little so it will be even fuller of vitamins and minerals. Just rince and drain twice a day, until a little sprout appears.

To prepare the dish:

Steam the quinoa with 1,5 cups of water for 45 minutes.

Mix the quinoa in with a little sea salt and olive oil.

In a pan, heat a little olive and cook slices of mushrooms. The mushrooms are cooked once the water that came out is evaporated. Season.

Cut a bunch of fresh (well washed) chervil and mix in with the quinoa, mushrooms, and 2 handful of nuts (roughly minced).

And that’s it!

If you want, you can make a pesto with the chervil (mix chervil with olive oil, 1 garlic clove, parmiggiano cheese, and a little bit of nuts).

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yummy putanesca sauce

For this super easy sauce, I was inspired by Jamie Oliver’s advices.

For 4 persons:

Heat a little olive oil in a cast iron pot, add 2 garlic cloves (peeled, desprouted, and minced).

Leave to cook on low heat until the garlic starts to golden. Keep aside in a bowl.

In the flavoured oil, stil warm in the cast iron pot, add 2 cans of tomatoes (i cubes) and 1 tbsp of dried oregano. Leave to cook on low heat for at least 30 minutes so it thickens. Season as you like with sea salt flakes and freshly ground pepper.

In the bowl where you put the garlic, add 50g of capers (I didn’t have any so I used salicorne in vinegar. Salicornes are French seaweed), 80g of pitted black olives.

10 minutes before serving, add this mix in the sauce and leave to simmer.

If you have acidity problems, add 1 tsp of baking soda.

Serve with zucchini spaghetti (al dente), or if you eat gluten, with al dente linguine.

Delicious!

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