Vegan Pocket Calzones

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I love making pizza.. but one day in 2015 and found a cool recipe on pinterest for vegan calzones, it was from Elephantastic Vegan. I change the recipe, but kept the dough the way it was (you can find the original recipe HERE)

It’s a family favorite here! We love to eat them with roasted veggies or sweet potato fries, it’s soooooo delicious!

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Servings

8 calzones

Ingredients

DOUGH

3 cups all purpose flour

1 teaspoon olive oil

1/4 teaspoon salt

1/2 tablespoon active dry yeast

3/4 cup + 2 tablespoons warm water

*

FILLING

227g mushrooms

1 red bell pepper

1 1/2 cup kale

2 cloves garlic, minced

Vegan cheese, shredded

(use your favorite)

*

SAUCE (inside and for dipping)

Use your favorite pizza sauce (see my favortie recipe HERE)

*

Soy milk (or any other kind of non dairy milk) to brush on top of the calzones before going in the oven.

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   ♦

Directions

To make the dough, combine all the ingredients in a stand mixter and mix until you form a dough. Cover with a towel and let it lest at least an hour, the dough will rise a little, not that much, but you will see the difference.

Wash and chop all your veggies.

In a skillet or  a pan, heat some olive oil and cook the veggies. Be careful not to over cook them, you have to remember that they will continue to cook in the oven inside the calzone. Set aside.

Once the dough is ready, you can divide it into 8 pieces. Roll each piece.

Preheat the oven at 400’F

With your hand or with a mold take each piece of dough, spread some tomato/pizza sauce, add cooked veggies then add vegan cheese shreds.

Fold the dough and press on the edges to close the calzone.

Put all the calzones on a baking sheet (I used a reusable parchement paper under mine.. by the way, it’s a very cool thing, no need to throw paper , just wash it!!)

Poke at least one hole on each calzone (to make sure the filling wont try to escape from the edges) and brush them with some non dairy milk.

Cook in the oven for 20 minutes.

Serve and Enjoy!

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Vegan Maple Breakfast Sausages

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Yesterday I made a batch of another type of vegan sausages. I used a recipe from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE. Like usual, I changed few things. I used red beans instead of white (I love them and I didnt wanted to cook white beans.. I had few cans of red beans..), didn’t use fennel (I hate fennel.. in fact hate isnt even strong enough to tell how much I don’t like fennel lol) , didn’t use any ground clove too (not a big fan, my husband either), used less ginger powder and I used mesquite liquid smoke.

The result was amazing! I think next time I will add some cranberries too..

It’s the perfect breakfast sausages (haha we ate them for dinner with some roasted veggies), the taste is awesome, the texture too. Like for the italian type, everyone should try this one too!!!!

Now that I tried these two, I will experiment with plenty of kinds, I’ll keep you updated.

Servings

6 sausages

Ingredients

1/2 cup cooked small red beans

1/4 cup vegetable broth

1/4 cup pure maple syrup

1 tablespoon olive oil

2 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

1 1/2 teaspoons liquid smoke

(I used mesquite)

2 cloves garlic, finely grated

1 1/4 cups vital wheat gluten

2 tablespoons chipea flour

2 tablespoons nutritional yeast

1 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pepper, to taste

redbeans vitalwheatgluten

maple

Directions

If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 6 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 6 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.

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Vegan Italian Sausages

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Yesterday I’ve read a comment on my blog talking about an awesome sausage recipe, I tried it today. It is from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE.

I did double the recipe and used red kidney beans instead. I also used a little less pepper flakes since my 2 1/2 years old son ate some for dinner. I also didnt used any fennel seeds (I really hate fennel)

My husband is now a big fan, he says it’s the greatest sausage ever!!! Now he want me to try the maple version, hehe, I will totally do that this week. The texture is perfect. I guess it’s because it’s not only seitan, but also mashed beans.

Anyway, you all have to try this.. I’m sure you will enjoy. It’s sooooooo easy!

Servings

8 sausages

Ingredients

1 cup cooked kidney beans

1 cup vegetable broth

2 tablespoons tomato paste

4 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

2 1/2 cups vital wheat gluten

1/2 cup nutritional yeast

2 teaspoons garlic powder

1/2 teaspoon hot pepper flakes

2 teaspoon dried oregano

1 teaspoon dried thyme

2 teaspoons paprika

salt/pepper

nutritionalyeast redbeans

vitalwheatgluten

Directions

If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 8 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 8 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.

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Vegan Lentil Bolognese Sauce

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Today we had a massive snow storm.. it was the perfect day to eat some comfort food🙂 Pasta was the perfect choice considering that I went outside for 3 hours of shoveling during the day.. bring me a giant bowl of pasta please! haha!

I served my sauce over pasta with sliced vegan italian sausages (You can find the recipe HERE). It was delicious! (not only delicious, but also filled with iron)

Servings

1 batch

(enough for 450g of uncooked pasta)

Ingredients

Olive oil

1 medium onion

3-4 cloves garlic

3  medium carrots

2 celery stalks

1 x 227g mushroom container

1 cup uncooked lentils

2 1/2 cup vegetable broth

3 1/2 cups tomato puree

1/4 cup tomato paste

salt and pepper, to taste

1/2 teaspoon italian seasonings

1/2 teaspoon oregano

1 bay leaf

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celery mushrooms

Directions

In a food processor, chop the veggies.

In a skillet over medium heat, heat the oil and cook the veggies. Cook until the veggies are starting to be tender.

Place the cooked veggies at the bottom of your slow cooker. Add all the remaining ingredients. Mix.

Close the lid and cook on HIGH for around 4 hours. You’ll see that the sauce is ready when the lentils are tender.

Serve over pasta and enjoy!

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Vegan ”Eggroll” Wrappers

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First of all, damn almost 2 months without posting.. shame on me! I was busy with my sweet little Axel’s first birthday, appointments for her, plenty for my big girl too, we had the final diagnostic after 2 1/2 years of tests, seing specialists, doctors and waiting. Axel finally had her surgery for her cleft palate, so few days at the hospital, more appointments.. and finally it was Christmas! hehe😀

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Here’s a super easy recipe to make your own wrappers without weird or egg-ingredients like the one from the store. By the way, I was shocked, a small box is 6$!!! 6$!!!! for flour and water!!! Pfffff!!!!!!

Servings

16

Ingredients

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup warm water

cornstarch

flour

Directions

In a bowl or with a stand mixer (with the dough hook), combine the flour and the salt.

Slowly add the warm water into the flour. You will see, the dough will be kind of tough. If you’re using your stand mixer, you can knead it with it, otherwise you will have to knead the dough by hand , on a floured surface for a good 5-10 minutes until you reach a smooth texture. Cover the dough and let it rest for 15-20 minutes.

For this part you can either do it with a rolling pin and some good old elbow grease or you can use a pasta maker to roll your dough. This is what I used. It’s way easier and faster with a pasta maker.

Cut the ball of dough in smaller parts, roll by hand a bit so you can fit the dough in the machine, then let the machine do it’s magic.

Once your dough is rolled, cut large squares.

To prevent them from sticking together or to store them, sprinkle (and you can be generous on that!) the wrappers with cornstarch before putting another layer on top.

Use or store.

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Vegan Pumpkin Oatmeal Cookies

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Like I said in the past, I love pumpkin.. it’s good everywhere!!! EVERYWHERE!!!!!!!!  haha! October is my favorite month of the year.. it’s the time to eat beets, all kinds of squash, pumpkins, potatoes… awwww I’m in heaven.

Here’s a simple and delicious pumpkin cookies recipe🙂

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Like Fall is changing nature.. my kids are changing every day.. becoming older each day.. awwwww!

Life wouldnt be the same without these 3 little monsters🙂

Servings

16-20 cookies

Ingredients

1 cup all purpose flour

1 cup old fashioned oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup vegan margarine

1/2 cup +3 tablespoons pumpkin puree

(I used my homemade puree)

1/2 teaspoon pure vanilla extract

1/3 cup chocolate chips

citrouille oats

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Directions

Preheat oven to 350′F.

Line 2 baking sheets with parchment paper (or silicone mats)

In a bowl combine all the dry ingredients and mix.

In a bowl (or your stand mixer), cream the margarine and the two kinds of sugar. Add the pumpkin puree and vanilla.

Add the dry ingredients to the pumpkin mixture.

Fold in chocolate chips.

With an icecream spoon (or a regular spoon) form small size balls of the preparation. Don’t press on them.

Cook for 11-2 minutes or util the are starting to turn a bit golden.

Serve and Enjoy!

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Vegan Mexican Soup

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On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)

Is there something better than a hot bowl of soup during the cold Canadian Fall?!😀

I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!

Servings

4

Ingredients

1/2 cup of uncooked organic brown rice

2 cups of small red kidney beans

Olive oil

1/2  onion

3 green onions

3 garlic cloves, minced

1 stalk of broccoli (mostly the top part)

2 large carrots

1 green bell pepper

1/2 Jalapeno pepper

(you can skip it)

3 cups diced tomatoes

5 cups vegetable broth

1 1/2 tablespoons of mexican chili powder

2 1/2 teaspoons garlic powder

2 1/2 teaspoons cumin

2 teaspoons oregano

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Directions

Cook the rice.

While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.

In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.

Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.

After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.

Remove from heat, serve and enjoy!

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Vegan Pumpkin & Chocolate chips Muffins

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October.. it’s pumpkin season!😀 I love pumpkin! In all possibles ways… muffin, bread, curry, pancakes, soup, risotto.. it’s so delicious and so full of awesome nutriments.

For some people pumpkins are only used as a decoration during Halloween.. but it’s way more than that!!

I love to make my own pumpkin puree, to freeze it and to use it all year round. (haha my boxer is a big fan of pumpkin puree too, haha)

Last week, I wated to try a new muffin recipe so I went on a blog that I really love called MINIMALIST BAKER and tried THIS recipe. They were so good that the batch mysteriously disapered, haha so I had to make another one, hahaha😉 I change minor details so you can either do mine or hers and it’s the same.

Servings

10 muffins

(I guess my silicone molds are bigger than her muffin papers)

Ingredients

1 flax egg

(1 tablespoon flaxseed meal + 2 1/2 tablespoons water, you mix, then rest for 4-5 min)

1/2 cup pumpkin puree

(homemade is always better)

1 cup organic soy milk + 1 tablespoon lemon juice (to make homemade vegan buttermilk)

(or any other kind of non-dairy milk)

1/2 cup brown sugar

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole wheat flour

1/2 teaspoon cinnamon

3/4 cup all-purpose flour

1/2 cup chocolate chips

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Directions

Preheat oven to 375’F

In a bowl or with a stand mixer, combine the flax egg, soy milk mixture, brown sugar, oil, vanilla and the pumpkin puree. Add the salt, cinnamon, baking soda and baking powder and whisk well.

You can now add the two kinds of flour into you wet mixture. Combine well.

Fold in chocolate chips.

Spoon the mixture into muffin pans (I use silicone liners instead of paper liners) until it’s almost full. you can add few more chocolate chips on top.

Bake for 10-11 minutes. When you can insert a toothpick and it come out clean, the muffins are done.

Remove from the oven, let cool few minutes and enjoy!

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Vegan Pesto & Potato Pasta

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The other day I made a batch of kale pesto (see the recipe HERE).. after using it on a pizza instead of the tomato sauce, I was looking for another cool idea. I found a fun recipe online and decided to try it. Like always I changed many things. (You can see the original recipe HERE)

I love pesto (vegan pesto!).. it’s so delicious. And by pesto I mean all kinds of pesto.. the reguclar basil kind, kale, broccoli.. sky is the limit.

This recipe is so easy , healthy and so delicious, I will make it again and again.

Servings

4

Ingredients

300 g of multigrains pasta

(I used spaghetti)

2 cups very small potatoes

2 cups packed baby spinach

2/3 cup pesto

(I used my vegan kale and sunflower pesto, see it HERE)

salt, pepper, to taste

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Directions

  • Wash and slice the potatoes.

Bring a large pot of water to a boil over medium heat. Add the baby spinach and cook for 30 seconds. Une a fine sieve to transfer the spinach to a food processor. Don’t throw away the water!

Return the water to a boil and add the pasta and the sliced potatoes. Cook, stirring few times until the pasta and the potatoes are done.

In your food processor, add 1/2 cup of the cooking water and the pesto to the cooked baby spinach. Pulse until you reach a smooth consistency. Add the salt and pepper, than pule 5 seconds again.

Drain the pasta. In the pot, combine the sauce and the pasta. Cook over medium heat while stirring often until everything is hot and thick enough.

Remove from heat, serve and ENJOY!

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Vegan Kale Pesto

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I love Kale.. kale is good for you! Kale is wonderful, haha! Yay for kale!😉

the other night I wanted to cook a pasta recipe who needed pesto in it.. so I made some. I had kale in my fridge and sunflower seeds in the pantry. The mix of these two is very delicious. this pesto is vegan , so there is no cheese in it. If you prefer to have a cheezy taste, you can had nutritional yeast.

Homemade pesto is always better than anyone you can buy at the store (and cheaper too!).

Servings

2 cups

Ingredients

1 medium size bunch of kale

3 cloves garlic

(I’m a big fan.. so if you’re less intense than me, use less garlic, hehe)

1/2 cup raw sunflower seeds

The juice of 1 medium lemon

1/2 cup olive oil

Salt / pepper, to taste

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Directions

Wash the kale.

Remove the stems of the kale. In a pot of boiling water, cook the kale for 30 seconds. Remove from the water and put it in cold water (to stop the cooking). Drain the wait (the more you can, the better it is)

In a food processor, combine the garlic, salt, pepper and sunflower seeds. Pulse 1 minute.

Add the kale and the lemon juice. Pulse another minute.

Add the olive oil then pulse until you reach the perfect consistency.

Use in a recipe or store in a glass jar in the refrigerator. By the way, you can freeze pesto to use it later!

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