Kale, Edamame and Pea Pure (Baby)





Since Axel was born with a cleft palate and that she will have a surgery in few months, she can only eat purees. I try my best to make her taste everything, to make her experiment with textures, but it’s not that easy.. she cannot have too much texture otherwise it’s all going in her big hole on her palate and everything go bak outside from the nose. Recently, I tried giving her whole very ripe fruits like a banana, a pear, a peach, and hard raw veggies like cabbage, carrot since at soon 7 months old (June 28) she have 5 teeth, hehe. She likes that but I really have to keep my eyes on her.

Today I tried something new for her, well no, two new things.. edamame and kale. Since she’s a big spinach fan I guessed she would like kale too and she did (haha like her mom :D ) She’s funny, she love to watch me cook, well, I’m carying her with my mexican woven wrap so she’s seing everything that I’m doing. For now her favorites are kale, spinach, tofu, peas, cherries, banana and avocado. they say what you eat while pregnant will make a difference for your baby’s own tastes.. it’s kind of true in my case, wellllll maybe not with my big girl Dalie.. she’s a really intense picky eater (but I think autism have a thing to do in all that) but big boy Auguste and little miss Axel really love what I love!

Like I always says, Kale is awesome! It’s a source of calcium, iron and plenty of vitamins. Edamame is a source of protein, fiber and iron and peas.. they give that mix a little sweet taste and they are packed with vitamin K (useful for your blood).

When I was pregnant with Dalie, the nutritionist told me that each day babies and kids should eat at least one thing dark green (or green, but the important thing is that the flesh is green too, not like a green apple.. the inside is white) and one thing orange to make sure to have essentials vitamins.

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2 cups

(6 servings of 1/3 cup)


* 4 cups kale

* 2/3 cup edamame

* 1 1/2 cups green peas

* water

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* Wash the kale and remove the core.

* Steam cook the peas and kale for 3-4 minutes or until they are tender. (I prefer steam cooking over boiling, the veggies are keeping more of their vitamins that way)

* Cook the edamame in boiling water for 4-5 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.



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I’m a huge fan of bagels, but I was always a little scared to make my own, thinking they would never taste as good as the one from the jewish bagel shop, you know the good old Montreal style bagel. I was wrong! I finally did a batch (then more today, hahaha) and they were fantastic! Ok.. the one from the bagel shop are cooked in a wood oven so they are a bit different since these one are cooked in a regular oven, but hey.. they are awesome, way better than the one from the supermarket and they cost almost nothing to do! :D I cannot stop now, I have to make some each week, everyone loves them! i have to bake a batch for my mom too!

Today, I did a batch while carrying Axel in my Mexican wrap, she was funny. She was watching every move, every ingredients.. then she felt asleep :)

About the recipe, you could do it without a bread maker, but with it, it’s super easy, you put everything in it then once the dough is ready it’s bagel time!



9 bagels


* 1 1/8 cup warm water

* 2 tablespoons white sugar

* 1 1/2 teaspoons salt

* 3 cups all-purpose flour

(In Canada it’s the same as bread flour)

* 2 1/4 teaspoons dry active yeast

* 10 cups boiling water

* 3 tablespoons white sugar

* cornmeal

* organic soy milk

(or any other dairy-free milk)

* toppings (sesame, poppy seeds etc..)

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-As directed by your machine, pour the ingredients in the correct order-

 * In the machine’s container, pour the water, sugar (2 tablespoons), salt and flour.

* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.

* Close the lid and start the machine on the ”dough” setting. After 40-45 minutes, stop the breadmaker. Then on a floured surface put the dough to rest few minutes.

* Boil the water in a large pot with the remaining sugar (3 tablespoons).

* Preheat the oven to 375’F

* Cut the dough in 9. Form small balls of dough. Flatten balls. Poke a hole in the middle of each balls. Twirl the dough on your finger to enlarge the hole. Cover bagels with a clean cloth. Rest for 5-10 minutes.

* Once the waiting time is over, transfer 2 bagels at a time in the boiling water. Cook the bagels 1 minute on each side. Remove from the water and drain on your cloth towel.

* On a baking sheet, sprinkle cornmeal everywhere. The cornmeal will stick to the bagel and will prevent it to stick.

* Place each bagel on the baking sheet. Brush the top of every bagel with non-dairy milk then sprinkle toppings. I used sesame seeds for my first batch. Today I half half sesame, half poppy seeds.

* Cook in the oven for 25 minutes or until they are golden brown. Remove and let cool few minutes


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Vegan Ribs


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This week a facebook friend of mine posted an awesome recipe on her page.. a recipe for vegan ribs! How cool is that!?! I wanted to try it so I tried it today.

Oh wow, the result is awesome! You could fool anyone who eat the real deal boneless ribs, my husband was very glad I tried that recipe too, he’s now a fan, hahaha! YAY!!!!!!

The original recipe is from FATFREEVEGAN, you can find it HERE. By the way you should all take a look at her blog, it’s an amazing one! Tons of really tasty and fantastic recipes!!! I had no choices to share that incredible recipe with you all! (Thanks a lot Susan, I will do it again and again) The only thing that I changed is to add more garlic powder.. hey you know me, I’m a big garlic fan, haha!

It’s the perfect summer dish.. it the perfect BBQ dish and it’s a protein packed dish :D

Hehe little Axel has 2 more tooth out, for a big total of 4.. no wondering why she is chewing on everything she can grab. What a good idea I had to buy a natural teething necklace! (the picture is from today, she was watching me cook all wrap close to my heart)





* 1 cup vital wheat gluten (gluten flour)

* 2 teaspoons smoked paprika

* 2 tablespoons nutritional yeast

(It’s adding a lot of B12 vitamin)

*  2 teaspoons onion powder

* 2 teaspoons garlic powder

* 3/4 cup cold or room temperature water

* 1 tablespoon soy sauce

(the real deal, not the super salty version)

* 1 teaspoon liquid smoke

(I used mesquite)

* 2 tablespoons tahini

(or any other kind of nut/seed butter)

*  BBQ sauce

(Make sure your sauce is vegan..)

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* Preheat the oven to 350’F.

* In a bowl combine all the dry ingredients.

* In another bowl combien all the wet ingredients (except for the BBQ sauce), mix well.

* Stir in the wet ingredients into the dry ingredients. Gently mix, then gently knead the mixture. Don’t over mix it otherwise the gluten will start to react, same thing if you don’t use cold water.. the warm water will make the gluten react too soon.

* Lightly grease a 8 X 8 baking dish (I use a pyrex, but you can also use silicone or metal..)

* Put the dough into the baking dishand flat it until it’s evenlyfilling your baking dish.

* With a knife, pre-slice it.

* Cook in the oven for 25 minutes.

* Brush the top with plenty of your favorite BBQ sauce. Take to the BBQ (or grill pan inside) and grill it on the saucy side. Add sauce on the side that’s not grilling. When it’s enough grilled, turn on the other side and grill that side too.

* Remove from the BBQ, cut in stripes and serve hot.

* Enjoy!

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Vegan Cauliflower and Spinach Pasta




-Gluten free- (but you can use regular pasta too)

the other day I was looking at the tv guide on tv.. I saw that Thug Kitchen was about to be on the Rachel Ray Show, so I watched it. They were showing a recipe for creamy cauliflower pasta. I changed few things and quantities… they were using more pasta than me and I think it’s too much, I prefer less pasta, that way you have more sauce. They were using less non-dairy milk, less garlic, not using herbes of provence, adding miso and lemon.. they used regular pasta, I used gluten-free..so I changed the recipe while keeping the idea of their original recipe that I found fun.

The result is awesome! What a cool and healthy pasta dish!!! It’s so creamy and guilt-free.. after all it’s cauliflower!! Big boy Auguste loved that dish a lot too!!

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”Love is all you need”




* 4 cups uncooked gluten free pasta (I used penne)

(You can use any kind of pasta that you prefer, no need to take the same)

* 5 cups cauliflower

* 3/4 cup organic unsweetened soy milk

* 4 cloves garlic

(You can use less if you’re not a big garlic lover like me)

* 4 cups baby spinach, chopped

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* Fresh italian parsley (optional)

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* Cook the pasta. Set aside.

* Steam cook the cauliflower.

* Once it’s cooked, toss it in the food processor with the garlic and the soy milk. Pulse until you reach a smooth consistency.

* Pour the cauliflower sauce in a pot and heat it on low/medium heat. Add the spinach. Cook for 2-3 minutes. With an immersion blender, blend the sauce until the spinach is in super small pieces. (But hey, you can keep the spinach in big pieces too)

* Combine the pasta and the sauce well and heat through.

* Decorate with fresh parsley (optional)

* Serve and Enjoy.



Pizza Sauce


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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!


(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. :)


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!!!


1 batch

I had enough to make 3 large pizza


* 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.

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* 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).


Vegan Scrambled ”Eggs”


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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)

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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!!


2 adults


* 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



* 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.


Vegan Avocado Quesadillas




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!!!


2 quesadillas


* 2 small 6 inches wheat tortillas

* 1 ripe avocado

* 1 small tomato, diced

* 2-3 cloves garlic, minced

* 2 green onions, sliced

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* 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.

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Whole Wheat Vegan Waffles




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.


3-4 persons


* 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

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* 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..)


Vegan Sweet Potato & Peanut Tacos


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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!


4 small tacos



* 1 small onion, thinly sliced

* 1 small sweet potato, peeled, cut in strips

* Olive oil

* Water


* 1/4 cup of your favorite vegan BBQ sauce

* 1 tablespoon peanut butter


* 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)

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* 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!

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Corn Tortillas


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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? ;)


4 small tortillas

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


* 1/2 cup corn flour

* 1/3 cup water

* Pinch of salt




* 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.


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