Chickpea, Carrot and Sweet Potato Puree (Baby)

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The only fun part of having to deal with a cleft palate.. making more and more purees! I’m glad she enjoy every kind that I make her. She’s such a sweetheart. Axel is full of life, always smilling and when she look at me with her bright eyes, my heart is melting :) I’m never saying it enough… I love my kids, they are my whole world!

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Servings

3 cups

( 9 servings of 1/2 cup)

Ingredients

* 1 cup cooked chickpeas

* 2 large carrots

* 1 large sweet potato

* Water

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Directions

* Wash and peel the veggies.

* Steam cook the veggies until they are tender. (I don’t like to boil veggies, I’m always steam cooking them.)

*  Put everything in the food processor. Reduce in puree.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Vegan Creamy Eggs

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These eggs should be illegal! It’s wayyyyyyyyyyyyyyyyyyy too good for this world, hahahahha!!!

I’ll be making more for easter, that’s for sure!

Ok, they are not healthy, that’s right, but since I’m always eating healthy, I can have one while being guilt-free.. after all, we need some fun too? ;)

Servings

8 eggs

Ingredients

* 1/4 cup light corn syrup

* 1/2 teaspoon pure vanilla extract

* 2 tablespoons margarine (vegan)

* 1 1/2 cups confectioner’s sugar

* food coloring

* 5 oz chocolate chips (vegan)

* 1 teaspoon vegetable shortening

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Directions

* With a stand mixer or hand mixer, cream together the corn syrup, vanilla and margarine.

* Add the confectioner’s sugar and mix until you reach a smooth consistency.

* Cut about 1/4 of the mixture and place it in another bowl. Add the food coloring (it’s to make the center of the egg) and mix.

* Cover the bowls and refrigerate for at least 30 minutes.

* Place wax paper or silicone mat on a large baking sheet. With your hands, form egg shaped balls of white fondant. Place a small ball of yellow fondant in the middle and re-shape the egg over the yellow part.

* Place the eggs in the freezer for 20-30 minutes to set the fondant.

* In a double-boiler, a metal bowl over a pot or in the microwave, melt the chocolate with the shortening.

* With a skewer or a spoon, dip each egg in the hot chocolate, make sure there is plenty of chocolate all around.

* Place the eggs back on the baking sheet. Send back to the freezer to let the chocolate set.

* Serve and Enjoy! You can let them at room temperature few minutes before eating them to make them more creamy.

* To store them, place in an air tight container in the refrigerator. (But hey, they will not last long in your house.. they are sooo delicious, hahaha)

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Vegan Kidney Bean Nuggets

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Yesterday I made those nuggets for dinner and it was great (as always, hahahaha!)

I’m laughing right now figuring that the two last ”dinner” posts I did I had the same side dishes.. rice and steamed broccoli, lol! I guess we like that a lot, hehe.

Servings

14-16 medium nuggets

Ingredients

* 2 cups cooked kidney beans

(I used the small kind, but hey you could use any other type of beans too!)

* 1 small onion

* 2-3 cloves garlic

* 1/4 cup (packed) italian parsley

* 1 flax egg

(Combine 1 tB ground flax + 2 1/2 tB water, rest few minutes)

* Salt/pepper (to taste)

* 1 teaspoon ground cumin

* 1 teaspoon lemon juice

* 1 teaspoon baking powder

* 1 cup bread crumbs (maby a little more if needed)

* Olive oil (for cooking)

redbeans italianparsley

Directions

* In a food processor, mash coarsely the beans. Place the mashed beans in a bowl and set aside.

* In the food processor, combine the onion, garlic and parsley. Pulse until everything is chopped finely.

* Combine the bean mixture and the parsley mixture.

* Add the cumin, salt, pepper, flax egg, lemon juice, baking powder and the bread crumbs.

* Combine well, it’s easier to use hands than any kind of kitchen tools.. You can add more bread crumbs if your mixture is too wet.

* Shape into nuggets.

* In a skillet, cook over medium heat in a pan with  oil about 3 minutes on each side.

* Remove from heat and serve with your favorite side dishes.

* Enjoy!

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Spinach Breakfast Puree (Baby)

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Yesterday Axel went in the spa for the first time ( 7 1/2 months old), at first she wasn’t sure.. but after few minutes oh man it was fun! haha! (don’t worry, the water is warm not hot, it’s just that we wanted to start with that before the big and way more cooler swimming pool) Awww I love her so much, I love to watch her being happy. To see your kids happy is the greatest feeling ever, because you know you’re doing the right thing.

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Servings

1 1/2 cups

( 3 servings of 1/2 cup)

Ingredients

* 2 cups (packed) baby spinach

* 1 ripe avocado

* 1 medium size ripe mango

* Water

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Directions

* Steam cook the spinach for 1-2 minutes, just enough to make him soft.

* Peel and core the mango and the avocado.

* Put everything in the food processor. Reduce in puree.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Vegan Fried ”chicken” (seitan)

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Yesterday I made a batch of those beauties.. fried seitan is just awesome, it’s so delicious and packed with proteins. (The difference between chicken and seitan is ridiculous.. chicken is like 24 g of protein per 3oz.. seitan is 21g and the best part… no animals were harmed to make this recipe!)

My 4 1/2 years old Dalie is the most intense picky eater EVER! At first she didnt even want to taste it, but after few minutes she decided it was time… and she ate the whole piece!!! She really liked it. YAYYYYYYYYYYYYYYYYYYYYY!!! Having autism is not easy.. she’s super picky and don’t cope well with changes especially with what she eats. I was very surprised she ate it! It’s so awesome! My husband was shocked that it was like the real deal and want me to make this recipe again! (yayyy x2)

Next thing to do… try to make my dad eat it.. it will not be an easy task since he hates about everything I made.. don’t ask me why but vegan and my dad makes 2.. he tried tofu (general tao) and is still talking about it telling me it was so nasty! Pfffff!!

Servings

8 large ”chicken” style seitan pieces

Ingredients

FLOUR MIXTURE

* 1 1/2 cup all-purpose flour

* 2 tablespoons cornstarch

* 1 tablespoon creole seasoning

* 1 teaspoon paprika

* 1 teaspoon smoked paprika

* 1 teaspoon black pepper

* 2 teaspoons garlic powder

* 1 teaspoon onion powder

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LIQUID MIXTURE

* 1 egg replacer (You can use a flax egg or a commercial egg replacer)

* 1/4 cup water

* 6 oz soy ”cream”

* 1 1/2 teaspoons creole seasoning

(my recipe is HERE)

SEITAN ”chicken”

* 1 batch of 8 pieces (recipe is HERE)

(or you can use any kind of seitan you want to)

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Directions

*  In a bowl combine the dry ingredients. Set aside.

* In another bowl, combine the liquid mixture ingredients. Set aside.

* On your counter, place a cooling rack, you can place something underneath if you don’t want a mess everywhere.

* Take one piece of seitan ”chicken” and dip it in the liquid, then roll in the flour mixture. Place on the cooling rack.

* Repeat with every pieces. Let them rest/dry for 20-25 minutes.

* Repeat dipping and rolling with every pieces once again, then let them dry once again. (Double coating)

* To cook them, I used my fryer, but you can cook them on the stove in a pan filled with oil too. I just find my fryer to be safer and cleaner.

* In the fryer it took about 6 minutes for 4 pieces. I had to cook in 2 batches.

* Remove from the oil and let rest on paper towels or a towel to remove the excess oil from the ”chicken”.

* Since it’s not meat, don’t worry, it will never be undercooked, hehe, just make sure that the coating is golden brown, crispy and that the inside is hot.

* Serve hot and ENJOY!

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Creole Seasoning

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Yesterday I made a batch of Cajun seasoning since I needed some to make my fried ”chicken” (seitan). I love making my own, it cost almost nothing, it’s also fresher than the one from the store.

Servings

About 1 1/4 cups

Ingredients

* 2 tablespoons garlic powder

* 2 tablespoons onion powder

* 2 tablespoons dried basil

* 2 tablespoons dried oregano

* 1 tablespoon dried thyme

* 2 tablespoons black pepper

* 3 tablespoons salt

* 1 tablespoon cayenne pepper

* 5 tablespoons paprika

Directions

* Mix together all the ingredients.

* Store in an airtight container until you need to use it. (I used a glass jar)

Vegan Chicken-style Seitan

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I wanted to make fried ”chicken” (made of seitan) (Recipe HERE) so I tried a recipe of ”chicken” I found online.. it’s from Post Punk Kitchen, you can find it HERE .

It was a very great recipe that I will make again and again in a multitude of ways.

You should all give it a try!!!

I used mine to make fried ”chicken” and it was more than delicious! It totally fooled Dalie who is the most intense picky eater EVER!!!!!

Servings

8 large ”chicken” style seitan pieces

Ingredients

BROTH

* 8 cups vegetable broth

* 5-6 cloves garlic, coasly chopped

(I use fresh garlic from the local farmer, so the taste of garlic was more strong)

* 2 bay leaves

SEITAN ”chicken”

* 2 cups vital wheat gluten (gluten flour)

* 1/4 cup chickpea flour

* 1/4 cup nutritional yeast

(It’s adding a lot of B12 vitamin)

* 2 teaspoons onion powder

* 1 teaspoon garlic powder

* 1/4 teaspoon salt

* 1 teaspoon dried sage

* 1/4 cup soy sauce

(the real deal, not the super salty kind from the supermarket)

* 1 1/4 cups vegetable broth

* 2 teaspoons olive oil

vitalwheatgluten chickpea flour

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Directions

* To make the broth, combine the vegetable broth, garlic and bay leaves. Bring to a boil.

* In a bowl combine all the dry ingredients.

* In another bowl combien all the wet ingredients, mix well.

* Stir in the wet ingredients into the dry ingredients. Gently mix, then gently knead the mixture for few minutes until you form a ball of dough.

* Divide the dough in 8 pieces. Stretch the pieces until you form kind of a chicken breast shape. Set aside.

* Once the broth is boiling, reduce the heat. You cannot put seitan in a boiling put otherwise everything will turn into a disater. Your seitan will be ruined. Add the pieces in the pot. Put the lid on but let a small space for the steam to escape (or if your lids have a hole in it, it’s perfect too). Cook/Simmer for around 45 minutes. During the cooking time, you can turn the pieces few times. Also, keep an eye on all that because you don’t want the broth to be boiling again. I had to reduce heat another time to prevent that from happening.

* Once it’s cooked, you can let the seitan cool down in the broth.

* Use in a recipe or store in the refrigerator. If so, store it in a air tight container filled with broth.

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Vegan Meringue

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Last week I wanted to try to make vegan meringues I had read plenty of articles/recipes about that and was tempted to try. The first time I saw an article on that I was surprise to see it was bean liquid who was acting like the egg. (by the way, you can use it to remplace eggs in plenty of other recipes, so don’t throw away your bean juice, but carefull, it need to be chickpea or white bean, not kidney bean juice!) I was skeptic a little and also afraid it would taste like beans (I’m a huge beans fan, but maybe not in a meringue) and there was NO beany taste at all!!!!!

My first attempt was a pure disaster, hahaha! The taste was awesome, but the became super flat (see the picture below, lol) I didnt wanted to give up so I tried once again the next day. I changed the recipe and beat the mixture longer.. oh and also made smaller meringue disk. The result was AWESOME!!!!! Taste like the real deal (in fact I think it’s even better).

Now I’m motivated to try to make a vegan lemon pie, I’m sure it will be as delicious as that meringue batch.

If you let the baked meringue disks on the counter, after 1 day they will start to change texture, they will be more sticky. I put them in the fridge and they came back to their original texture. Anyway, the next day they were none left, haha!

Who said we need eggs to make meringue?

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(hahahaha!)

Servings

1 large baking sheet of small meringues (16-24 small)

Ingredients

* 6 tablespoons of Chickpea liquid

(You drain a can of chickpeas and collect the liquid)

* 1/4 teaspoon lemon juice

* 3 tablespoons granulated sugar

* 1/8 teaspoon to 1/4 teaspoon pure vanilla extract

(depend on how you love the vanilla taste and how strong you want it)

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Directions

* Preheat the oven to 200’F.

* In a stand mixer bowl (ok this part can be done by hand with a hand mixer too, but it’s kind of long) combine the chickpea liquid, lemon juice and sugar. Whisk until you reach a consistency of stiff peaks, it took me around 35 minutes to get the perfect texture. Don’t worry, you cannot over mix it like with eggs, so don’t be afraid to whisk enough.

* Add the vanilla extract and beat again until you reach once again the same consistency. (Few minutes, it’s wayyyyy quicker this time)

* With a pastry bag, form small disk of meringue on a paper-lined baking sheet. The first time my disks were too big and everything turned into a nightmare, so that time, I made small disks and the result was perfection.

* Bake for between 1 hour and 1h15. Take a look at them and if they are ready stop the oven. Let them rest in the oven for around 30 minutes before removing them from there.

* Peel the meringue disks from the paper.

* ENJOY!

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Zesty Mango & Avocado Salad

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It’s the most perfect salad ever (for me, hahaha) it’s everything I like the most combine together!! Black beans.. mangoes.. avocados.. cilantro and lime! It couldnt be better! It taste like Mexico.. it reminds me of my honeymoon. Talking of tasting like south… in 2 weeks we’re going to Varadero, Cuba.. I CAN’T WAITTTTTTTTT! Fresh tropical fruits, here I come!!!

To bring even more of the Mexican taste, I did a batch of homemade corn tortillas and serve the salad with them. It was like eating heaven. :D Well not for my husband, he hates cilantro and I love it like crazy. I made him a bowl without any cilantro.

The dressing and the avocado are so creamy together! And if you’re waiting the next day to eat the salad, the cilantro taste will be very powerful (YAY!) and the avocado will still be a bright green tone because of the lime juice.

Servings

4 servings

Ingredients

* 2 ripe mangoes

* 2 ripe avocados

* 2 cups cooked black beans

* 3 tablespoons lime juice

* Zest of one lime

* Salt/pepper (to taste)

* 1/4 teaspoon sugar

* 3 tablespoons olive oil

* 2-3 tablespoons choped cilantro

(or more, muahhaha!)

mango black beans

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Directions

* Peel, remove the pit and dice the mangoes and avocados.

* In a bowl, combine the mangoes, avocados and 1 tablespoon of the lime juice.

* For the dressing, whisk together 2 tablespoons lime juice, lime zest, chopped cilantro, sugar, salt and pepper. Add the oil then whick until it reach a more creamy consistency.

* Pour the dressing on the mango mixture. Add the black beans and combine well.

* Serve (I served mine with homemade corn tortillas) and Enjoy!

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Carrot, Bell Pepper & Red Quinoa Puree (Baby)

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I love quinoa and both of my older kids love it and loved it when they were babies.. so now it’s Axel’s turn to try it! Yeah!

Quinoa is great for her (and for everyone too), it’s packed with proteins (complete), iron and fiber.

It’s so fun to see kids discover new tastes and new textures.. awwww and they are growing so fast! Soon they will all be cook by themselves, haha! Seriously, Dalie who will turn 4 1/2 in August is always wanting to help, she is so intense that she now knows by heart a cookie recipe, hehe! She’s my girl ;)

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Servings

2 cups

( 6 servings of 1/3 cup)

Ingredients

* 2 medium size carrots

* 1 red bell pepper

* 1/4 uncooked red quinoa

* Water

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Directions

* Cook the Quinoa.

* Wash the veggies and peel the carrots.

* Steam cook the carrots until they are almost tender, then add the bell pepper, continue to cook for another 2-3 minutes.

* Put everything in the food processor. Reduce in puree.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.