Raw Vegan Pesto Salad

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With the pesto I did this afternoon I made us for dinner a raw veggie noodle salad…In my pesto I used basil from our garden and in the salad I used tomatoes from our garden, yayy :D This ”pasta” dish is a guilt-free dish since it’s zucchini instead of real pasta! so.. jump in!

This summer salad is soooo easy and delicious!

Servings

2 large servings (adult size)

Ingredients

2 large zucchinis

1/2 cup vegan pesto

(I used my cashew and basil pesto, you can find it HERE)

2 cups of small tomatoes

Salt and pepper, to taste

zucchini tomatoes

Directions

Wash then slice the top and bottom of the zucchinis.

With a spiralizer (I used a super small one, I’m waiting for my big one, it will arrive this week, it was my 4rth wedding anniversary gift from my husband, hehe, how fun is that! haha), make ”noodles” with the zucchinis.

In a bowl, combine the ”noodles”, the pesto, salt, pepper and the tomatoes (halved, quartered..).

Serve and Enjoy! :)

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Vegan Cashew and Basil Pesto

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This afternoon I harvested plenty of basil from pour garden to make a batch of vegan cashew pesto. I used some in today’s dinner ( raw pesto salad).

I love pesto.. all kinds of pesto! It’s always sooooo delicious! :D

Servings

2 cups

Ingredients

4 cups fresh basil leaves

1/2 cup cashews

(unsalted or raw)

7-8 garlic cloves

(because yeah I LOVEEEEE garlic, you can decrease the quatity if you want to, hehe)

4 tablespoons nutritional yeast

(yeahh some B12 vitamin)

1/2 cup + 1/3 cup olive oil

4 tablespoons lemon juice

Salt and pepper, to taste

basil cashew

nutritionalyeast

Directions

Wash the basil leaves.

In a food processor, combine the cashews, garlic, salt, pepper and 1/3 cup olive oil. Pulse until it’s starting to be smooth.

Add the nutritional yeast, basil and the rest of the olive oil ( 1/2 cup ). Pulse until you reach the perfect consistency.

Add the lemon juice then pulse few seconds.

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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Vegan Basic Cashew CheeZe

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I tried something new the other day.. making vegan cheeZe! hehe, now I want to try all kinds of recipes, hahaha!

I was never a big cheese person, vegan or not, but thanks to you pinterest, now I have a long list of cheeZe to try, haha damn you pinterest! hahahaha!

My husband was surprised how good it tasted and how fun it was.. oh and how healthy it was compared to cheese made of cow’s milk.

Servings

1 round cheeZe

Ingredients

 1 cup unsalted cashews

1/4 cup lemon juice

3 tablespoons olive oil

2-3 cloves garlic

(or less if you’re not a big garlic fan like I am)

1/4 teaspoon salt

1 tablespoon nutrtional yeast

cashew nutritionalyeast

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Directions

Place the cashew in a bowl and soak them for at least 12 hours. I let them rest overnight.

Drain the water and rinse the cashews under cold water. Drain them.

In a food processor, puree the cashews and the rest of the ingredients for few minutes until you reach a smooth consistency.

Cover a strainer with few layers of cheesecloth and place it over a bowl. Pour the mixture in it. take the corners of the cloth and bring them together to twist it. The liquid will be squeezed out of the ball. Keep squeezing to remove the most liquid possible. Secure the ball with a rubber band then place it in the fridge (still over a bowl) and let it rest few hours.. there will be more liquid coming out.

Preheat oven at 200’F.

Unwrap your cheeZe ball. Be carefull because it will be kind of soft. Remove from the cloth and place it on parchement paper in a baking dish.

Flatten the ball.

Bake for 40 minutes or until the top is starting to be firm.

Remove from the oven, cool, then chill it. Always keep it in the refrigerator.

Serve and Enjoy!

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Vegan Brownies (with tofu)

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Yesterday at the grocery store I bought plenty of silken tofu (we use it a lot here… for Axel’s purees, smoothies, pasta, desserts..) so I had the idea to make brownies. I opened a very awesome book that I have in my book collection, ”Vegan with a vengeance” from Isa Chandra (if you still don’t have it, you should consider checking out the poublic library or buy it, hehe. (For Canadian people, it’s available HERE) I’m a big fan of her books, her recipes always looks sooooooo delicious and they do not only look good, they are good! All that, just to say that I did one of her brownie recipe. Like always, I changed something, haha! I cannot stop doing that, I always have to add my touch when the recipe is not from me.

The result… IT WAS SO GOOOOOOOOOOOOD!!!!!!!!!! So moist, so delicious.. the perfect brownie!!!

Servings

12-15 brownies

Ingredients

 3 oz (85g) silken tofu

 1/4 cup unsweetened organic soy milk

1/2 cup canola oil

1 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 cup unsweetened pure cocoa powder

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup all-purpose flour

2 tablespoons chocolate chips

2 tablespoons unsalted cashews, chopped

purecocoapowder

silkentofu cashew

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Directions

 Preheat oven 325′F

In a food processor, puree the tofu, milk and oil until the mixture is all smooth.

Add the sugar, vanilla, cocoa powder, cornstarch, salt, baking powder. Combine well.

Add the flour and the chocolate chips. Blend until everything is smooth.

 Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!), then sprinkle with chopped cashews.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

 Cool for 10-15 minutes and cut into squares.

Serve and Enjoy!

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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

carrots1 sweet potato

pois chiche

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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mango

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)