Pizza Sauce

Standard

DSCN0056 copy

-VEGAN-

I was looking for a while for a very delicious pizza sauce recipe.. and the other day I found one that is super awesome (i did minor changes, northing much, just ajusted quantities to my taste) You can find the original recipe on THEVEGAN8 blog ( HERE )

I very pleased with the result so now on I’m always making my sauce for our delicious homemade pizza, yay! It’s easy, cheaper than the one from the store, way more tasty and homemade is always best so!

For the recipe how to make a basic vegan pizza, you can go HERE, to see one on my blog.

*

Sorry for not being a lot on my blog, having 3 kids under 4 while being a stay at home mom is not an easy task, haha! Especially that our latest was born with a cleft palate (imcomplete one), so eating is difficult, she’s a way fussier baby, she don’t sleep a lot during day.. but I love her more than anything :) They are just taking a lot of my time, and it’s ok like that, this is what is made for. Lately my daughter Dalie turned 4, my son auguste turned 2 and Axel is almost 6 months old.. I cannot believe how fast time is going by!!! 6 months!!! It seems like yesterday I was excited to meet her soon.. Now I’m super excited because my best friend who is almost 20 weeks pregnant found out it was a little girl… Awww I love kids! :) We’re also planning our trip south with the kids, so there is plenty of things to be done, new passeports, luggage etc.. I redecorated the basement and the kids are really happy about it!

11179945_10153369361592323_5314675097776415806_n

(Paintings I did for one of the walls)

It’s finally fun to be outside, the temperature is great, tere is no more snow.. so we’re outside way more, playing behind the house, doing outdoor work, going to the park, going out for walks. Spring/Summer is awesome!

It was Mother’s Day on May 10th and I surprised my mom with a special gift.. I cooked plenty of dishes for her so she won’t have to cook, after all she’s super sick with her cancers and need rest. I wanted her to feel some love when she was eating dinner. She was very happy!!! I did her homemade vegan healthy meals (lentil soup, carrot/sweet potato soup, Kale/Spinach and Broccoli soup, potato curry, bulghur chili over couscous, pasta in a vegetable and soy sauce, homemade whole wheat waffles, banana bread and oh (less healthy here, but fun), double chocolate muffins with maple frosting.) In life no need to pay tons of money to make someone trully happy, just need to show them that you really care and that you took time from your life to make them happy. :)

10411727_10153335287517323_6745234838902993232_n

I’ll try to find a little more time to update my blog more than once every 2 months, haha *shame*

Wishing you all an awesome day!!!

Servings

1 batch

I had enough to make 3 large pizza

Ingredients

* 2 cups of tomato puree

(homemade or from the store)

* 1 1/2 teaspoons garlic powder

* 1 teaspoon onion powder

* 1 1/2 teaspoons dried basil

* 1 1/2 teaspoons dried oregano

* 1/2 teaspoon dried thyme

* 1/2 teaspoon Herbes de Provence

* salt and pepper, to taste

* 2 tablespoons of pure maple syrup

* hot sauce (optional)

You can add heat if you love, crushed pepper flakes, hot sauce.. but you can also leave it without it too.

DSCN0052 DSCN0054

maple

 ♦

Directions

* In a bowl, combine all the ingredients and mix until everything is perfectly mixed.

* You can use it right now (did it and it was delicious) or put it in the fridge and use it later (did it too.. and it was great too).

download

Vegan Scrambled ”Eggs”

Standard

DSCN9180 copy

-VEGAN-

Here’s a vegan version of scrambled eggs… it’s made of tofu. The bright yellow color is from turmeric (by the way it’s good for you, so try to add some in many recipes..) It’s delicious and you’ll be able to fool anyone with that vegan version. In fact my husband thinks it’s tasting better than the real deal.. hehe, +1 point for vegan recipe here!!

I served the ”eggs” with some homemade corn tortillas (you can find my recipe HERE)

axel and medownload (4)

Guess who is 3 months old since Feb 28…. baby Axel :) She’s growing so fast! Today she laughed for the first time. Like with my two other kids it was a magical moment. There’s nothing in the world that I love more than my 3 kids!!

Servings

2 adults

Ingredients

* Olive oil

* 1/2 medium onion, chopped

* 3-4 garlic cloves, minced

(I love garlic.. A LOT, you can use less than me, hehe)

* 1 small zucchini, peeled and diced

* 1/4 cup water + more depending on how mushy you love your ”eggs”

* 1/4 pound extra-firm tofu, crumbled

(I used seaweed tofu)

* 1 teaspoon ground turmeric

* 1 cup of fresh spinach, chopped

* Salt and pepper, to taste

* Scallions

(for topping, it’s optionnal, but like with garlic, I’m a huge fan!)

seaweeds tofu zucchini

babyspinach  turmeric

 ♦

Directions

* In a bowl, combine the crumbled tofu with the turmeric. Set aside.

* In a pan, heat oil. Cook the onions until they are starting to be golden brown. Add the garlic, the water and the diced zucchini. Continue to cook for few minutes until the zucchini become all mushy.

* Add the tofu and the spinach. Continue to cook until the spinach are cooked and the tofu is heated through.

* Serve and Enjoy :)

* I served the ”eggs” with sliced scallions on top. I also served them with homemade corn tortillas that I cutted in ”chips” and fruits. You can serve them the way you want, with the toppings you want. You can also eat them in a sandwich or a morning burrito.. the possibilities are almost endless.

download

Vegan Avocado Quesadillas

Standard

DSCN8625

-VEGAN-

The other day I bought ripe avocados for 0,25$ a piece.. I used some in smoothies, then I used some to make avocado quesadillas too.

Avocado quesadillas are just super creamy and delicious (and healthy, hehe)… just writing this down makes me wants one, hahahahaha!!!

Servings

2 quesadillas

Ingredients

* 2 small 6 inches wheat tortillas

* 1 ripe avocado

* 1 small tomato, diced

* 2-3 cloves garlic, minced

* 2 green onions, sliced

tortillas tomato

avocado

 ♦

Directions

* Smash avocado and mix with the garlic. Spread out on one half of the tortilla. Add the diced tomatoes and green onion. (You can add spices if you want to.. I didnt added anything because It’s not blend at all without any.) Fold the tortillas in two.

* Heat a cast iron griddle.

* Heat the tortilla for around 1 minute on each side.

* Remove from heat, serve and enjoy.

download (1)

Whole Wheat Vegan Waffles

Standard

DSCN8635

-VEGAN-

I love waffles… and my kids are waffle fans too! Making your own waffles is so easy, so cheap and it can be healthy (There is no sugar in mine and it’s whole wheat!!) !

So why not making your own!! You can make a lot more and freeze them to use later.

Servings

3-4 persons

Ingredients

* 1 1/2 tablespoons lemon juice

 *1 1/2 cups hemp milk

(you can use any other non-dairy milk)

* 2 cups whole wheat flour

* 2 tablespoons ground flax meal

* 2 1/2 teaspoons baking powder

* 1/2 teaspoon cinnamon

* pinch of salt

* 1/4 teaspoon pure almond extract

* 1/4 cup melted coconut oil

DSCN9977 hempmilk

Directions

* In a bowl combine the non-dairy milk with the lemon juice. Set aside for few minutes.

* In a bowl combine flour, baking powder, flax, cinnamon and salt. Mix. Add the coconut oil and vanilla, then the non-dairy milk mixture. Mix well.

* Heat your waffle maker. (I use setting #3)

* Scoop in the batter and cook (every waffle maker is different, my previous one was super slow, this one cooks a perfect waffle in 30 seconds.)

* Remove from the waffle maker and serve (you can add some toppings, fruits, syrup..)

download

Vegan Sweet Potato & Peanut Tacos

Standard

Untitled-1 copy

-VEGAN-

Tacos are awesome.. they are so delicious! Mmm! I’m such a fan! these one are sooooo delicious, any meat eater would fall in love with these tacos. It’s the perfect combination of bbq and peanut.. it’s hard to explain because these two are not often seen together, but damn it’s good! I just ate one and I felt good.

They are super easy and quick to make, super healthy and cheap too, hehe!

Servings

4 small tacos

Ingredients

FILLING

* 1 small onion, thinly sliced

* 1 small sweet potato, peeled, cut in strips

* Olive oil

* Water

SAUCE

* 1/4 cup of your favorite vegan BBQ sauce

* 1 tablespoon peanut butter

TOPPINGS

* 1/2 cup thinly sliced red cabbage

* 1 clove garlic, minced

* 1 tablespoon lime juice

* Few roasted unsalted peanuts, chopped

* Olive oil

* Mexican chilies powder

* 4 homemade corn tortillas (see recipe HERE)

sweet potato peanut

redcabbage

 ♦

Directions

* In a skillet, heat (medium heat) the olive oil. Add the onions and cook until they start to brown. Add the sweet potatoes and add enough water to cover the potato slices. Cook for 8-10 minutes until the potatoes are soft and there is almost no liquid in the skillet.

* When the potatoes are cooking, combine the bbq sauce and the peanut butter in a bowl, then mix. Once the potatoes are cooked, add the sauce and mix well. Cook for another 4-5 minutes.

* For the cabbage ”slaw”, just combine the cabbage, garlic and lime juice together.

* In another small skillet, heat (over medium heat) olive oil. Add the chopped peanuts and cook for 2-3 minutes. Add the mexican chilies powder (to taste), combine well then remove from heat.

* Remove the potato mixture from heat.

* Now you just have to assembly your tacos… so one corn tortilla, then the potato mixture, then the peanuts and finally the cabbage.

* Serve and Enjoy!

download (3)

download (4)

Corn Tortillas

Standard

DSCN8541 copy

-VEGAN-

For Christmas, my dad gave me some awesome Vegan mexican books, a tortilla press and a cast iron griddle… haha, it was a Mexican themed Christmas for me, hahaha! Finally I’m able to do my own tortillas. I’m so happy, it taste a thousand times better than the one from the stores. In fact in the regular grocery store it’s wheat tortillas and not corn tortillas that I can find in my town.. Even corn flour is not easy to find in my small town.

Homemade tortillas are so easy to make!!

To store them before eating them, I found in my kitchen an old glass corningware that my mom gave to me.. it was hers and it was from the times where cooking with a moicrowave was trendy. It’s just the perfect size and it’s keeping the tortillas warm for a long time. Who said you needed the special tortillas container? ;)

Servings

4 small tortillas

(You can double.. triple.. the recipe to make more)

Ingredients

* 1/2 cup corn flour

* 1/3 cup water

* Pinch of salt

cornflour

 ♦

Directions

* Combine the corn flour, the salt and the water.

* Let rest for 2-3 minutes.

* Mix thouroughly until you form a soft dough. If it’s too dry you can add water, but be carefull not to add to much.

* Divide the dough in 4 balls.

* With a tortilla press (or by hand with a rolling pin) with two sheets of wax paper, press the ball of dough. Be carefull when you remove it from the paper to male sure you don’t break it.

* Preheat your ungreased griddle on medium-high heat.

* Cook each tortilla for about 30-40 seconds on each side. Remove from heat and store the warm tortillas in a container or under a warm cloth to keep them soft.

If you make them in advanced you can reheat the tortillas to make them soft again.

download

download (1)

download (2)

Basic Vegan Pizza

Standard

Untitled-1

-VEGAN-

The other day I bought an awesome cast iron pizza plate so I had no choice than to make a real pizza with it! in my house we love pizza, but usually I make them on homemade naan breads. Wow! I already want to make more and more (healthy) pizza!!! the crust was just PERFECT!!!

Another thing… for those who don’t know, yeast is vegan… it’s not an animal.. it’s a fungus, so kind of a mushroom.. it’s crazy what you can read on internet about that.. people getting angry to save the yeast… damn… people can be intense sometimes.

Making pizza is easy.. the dough is simple, then you just need to add your favorite toppings..

Who doesnt like pizza? :D

download (2)

SMILE! Life is awesome.

Servings

1 large pizza

Ingredients

CRUST

* 1 1/2 cups warm water

(not super hot, just warm..)

* 1 teaspoon white sugar

* 1 tablespoon active dry yeast

* 1 tablespoon olive oil

* 1 teaspoon salt

* 2 cups whole wheat flour

* 1 1/2 cups all purpose flour

TOPPINGS

* Anything you like!!!

(Mine was.. tomato sauce, red kidney beans, portobellos, baby spinach, onions and red bell peppers)

DSCN9976 DSCN9977

 ♦

Directions

* In a bowl, combine sugar and warm water. Sprinkle yeast on top. Let stand for 10-15 minutes until it’s kind of foamy. If nothing is happening it’s because your yeast is no longer active.

* Add the olive oil and the salt to the yeast mixture.

* In a stand mixer bowl or a regular bowl, combine the whole wheat flour and 1 cup of the all purpose flour. Add the yeast mixture then mix until a dough is formed.

* On your work surface sprinkle the 1/2 cup of flour remaining. Remove the dough from the bowl then knead it until there is no longer flour on your work suface and that the dough is all smooth.

* Place the dough in a large warm oiled bowl (to make the bowl warm I rinsed it under very hot water before using it) Cover the bowl loosely with a towel and let the dough rest for at least an hour in a ”warm” place. (Mine was in front of a very large window and it was super sunny outside). the dough will double in size.

* Remove the towel and punch the dough to remove air. Form again into a tight dough ball and let rise again for 30-45 minutes. It will double again.

* Punch the dough once again. With a rolling pin, roll the dough until it no longer strech. Place on a gently oiled pizza plate (hehe I used my cast iron pizza plate) then strech by hand to make a big circle.

* Preheat oven to 425 ‘F.

* Now it’s the fun part… you can add the topping you like on your pizza.. tomato sauce, pesto, all kinds of veggies, beans, tofu… the possibilities are endless.

* Cook for 12-15 minutes or until the crust is cripsy and golden.

* Remove from the oven, serve and Enjoy!

download (1)

download

download (2)

Vegan Wonton Soup

Standard

DSCN0109 copy

-VEGAN-

Every meat eater would be fooled by this vegan wonton soup.. (haha I have to try it with my dad!!) Anyway it’s a thousand times better than the ”Real deal”. I’m now a big ginger fan (don’t ask me what happened, I don’t know.. back in the days I used to hate ginger, now I could eat ginger all day long, haha (ginger and cilantro) so in my recipe there is a lot of ginger, not too much to be annoying, but enough to be powerful! yay! Power to the ginger! haha! ;)

Everyone should try making their own wrappers.. it’s super easy. Okkkk it’s more work than buying them but homemade is always better and so rewarding.

Usually I’m making my wontons/dumplings in another way, but today I tried my little press.. and it’s way easier, faster and they don’t open while cooking. No more empty wonton in the soup, that’s awesome!

Is there something better than a hot bowl of soup during a cold Canadian winter? :D

download-blo

Awwww I still can’t believe that last week little Axel turned 2 months already… time is going by soooooooo fast!!! Soon enough she’s be running around with her big sis and big bro.

Life is good.

Servings

45 pieces / 4-6 people

Ingredients

FILLING

* 200g extra-firm tofu

* 6 garlic cloves

* 6 mushrooms

* 6 green onions

* A big chuck of peeled ginger

* 2 medium size carrots

* 2 tablespoons soy sauce

(I use the real deal, not the super salty kind that you can find at the grocery store)

WRAPPERS

* 4 cups all purposed flour

* 1 teaspoon salt

* 1 1/3 cups water ( a little more if needed)

BROTH

* 12 cups vegetable broth

* 5 tablespoons soy sauce

* 4 teaspoons sesame oil

* 3 tablespoons grated ginger

* 1-2 green onions, sliced

GARNISH (optional)

* Green onions, sliced

* Cilantro, chopped

firmtofu carrots1

mush

Directions

* In a food processor, combine garlic, ginger and tofu. Pulse until the tofu is all crumbled. Put the mixture in a large bowl.

* In the food processor combine the carrots, green onions and mushrooms. Pulse until everything is all in tiny tiny pieces. Combien this mixture to the tofu mixture in the bowl. Add the soy sauce and set aside.

* With a stand mixer or by hand, mix the flour, salt and water together. Knead the dough until you reach a ”smooth” dough texture. Let rest at least 10-15 minutes (it will become softer).

* For this step I used my pasta maker, but if you don’t have one, there no problem, you can just use a good old rolling pin. divide the dough in few balls, roll them a little bit then press them with the pasta maker (or with the rolling pin). the dough need to be thin, not to thin to break, but thin enough. (who loves a wonton with tons of dough… not me!) Cut squares.

* Now it’s the longest step starting… the one where you have to form all these wontons. Like I said before, I used a little press (filling in the middle, water on the side), but you can form your wonton by hand too. You put some filling in the middle, put a little water on the dough them form a triangle.

* Once all the wontons are done you can start the broth.

* In a large pot, combine the vegetable broth, grated ginger, soy sauce, green onions and sesame oil. Bring to a boil (medium-high heat) . Add the wontons. Boil until they are all floting on top, you’ll see it’s hard to miss when they are cooked because they will also change color.. they will become kind of glossy and translucid.

* Garnish, serve and enjoy! :)

download (4)

download

download (1)

download (2)

Protein Packed Vegan Chili (slow cooker)

Standard

DSCN9752

-VEGAN-

-SLOW COOKER-

I love chili! Every kind of chili! haha! It’s so good and so warm to help deal with the cold Canadian winter. (I would give anything to live in Arizona all year round, haha)

This chili is the perfect match of many things I love a lot… BEANS!!..quinoa.. tofu.. sweet potatoes.. awwww! :)

Servings

6

(With a nutritional info calculator, for each serving, it’s about 15 grams of protein)

Ingredients

* 3 1/2 cups diced tomatoes

* 2 cups vegetable broth

* 2 cups cooked black beans

* 1 cup (around 200g) of shredded extra firm tofu

(I pressed it before to remove the excess of liquid)

* 1/2 cup uncooked quinoa

(mine is organic)

* 2 cups (2 medium) sweet potatoes, peeled and diced

* 1 large onion, diced

* 5-6 cloves garlic, minced

* 1 tablespoon chili powder

* 1 1/2 teaspoons ground mexican chilies

* 1 teaspoon paprika

* salt and pepper (to taste)

firmtofu black beans

sweet potato quinoa

 ♦

Directions

* In the slow cooker, combine all the ingredients and mix well.

* Close the lid and cook for about 6 hours on low.

* Serve (here we serve chili over couscous or rice) and Enjoy!

download (1)

(hahaha big boy was trying to eat the chili while I was taking a picture, hahaha)

Vegan Red Cabbage Chow Mein

Standard

DSCN9666 copy

-VEGAN-

The other day I found the idea of a cabbage chow mein online.. but my husband and I tried it with few changes and we were not satisfied at all, so I did it all over again, changing everything except the concept of a cabbage chow mein, hahaha! This time it’s delicious, yay!!

It’s a super simple dish, very cheap to make and packed with flavor!!!

I’m such a big fan of red cabbage, it’s so delicious!! (well green cabbage is good too) and packed with vitamins and antioxidants.

98d84bc137bd04570baa74a0d0a7e448

Servings

4

Ingredients

* Olive oil

* 1 large onion, into wedges or slices

* 4 celery stalks, sliced

* 1/2 small red cabbage (around 3 cups), shredded or chopped

* 225g cooked ramen noodles

(make sure the one you buy are vegan, I saw some with eggs in them)

sauce

* 6 garlic cloves, minced

* 3 tablespoons grated ginger (I used fresh ginger)

* 2 tablespoons brown sugar

* 1/2 cup soy sauce (the real deal)

* 1/2 cup japanease teriyaki sauce

* 1/4 teaspoon black pepper

ramennoodles redcabbage

celery onion

Directions

* For the sauce, combine all the ingredients (ginger, garlic, black pepper, soy sauce, teriyaki sauce and brown sugar) in a bowl, mix well and set aside. You can ajust the ingredients if you like too, some people don’t like that peppery taste, some love more salt.. it’s like you want.

* In a wok (mine is cast iron), heat oil. Saute onions and celery for 3-4 minutes until they are starting to be tender. (but still crunchy, not all mushy). Add the cabbage and cook for another 2-3 minutes. Add the cooked noodles and the sauce.

* Combine well and heat through.

* Serve and Enjoy.

download