Monthly Archives: December 2013

Vegan Beans & Pasta Soup

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This soup is just super simple, super delicious and super healthy.. it’s only good stuff for you!

Everyone liked it here, even my big 8 months old (tomorrow) big boy, hehe! Still can’t believe he’s already turning 8 months old! Awww time is going by so fast!!!! Soon Dalie will turn 3.. awww! Hope this month the fertility treatments will bring me a positive test (to have baby 3) I’m so excited! Send me good vibes!

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Servings

4-6 bowls

Ingredients

* 3 cloves of garlic, minced

* 1 large onion, chopped

* 2 cups kale, chopped

* 2 carrots, peeled and diced

* 2 celery stalks, sliced

* 1 green zucchini, diced (I kept the skin on)

* 2 cups white mushrooms

* 6 cups vegetable broth

* 4 cups water (or more if you want your soup more liquid)

* 1 1/3 cups uncooked small pasta (Mine were stars)

* 2 cups cooked mixed beans (or any other kind of beans)

* 1/2 cup tomato paste

* Salt and pepper, to taste

* 1 teaspoon Herbes de Provence

* 1 teaspoon dried parsley

* 1/2 teaspoon dried basil leaves

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Directions

* Wash, peel and cut vegetables.

* In a pot combine over medium heat veggie broth, water, onion, garlic and veggies. Simmer for about 20 minutes or until the veggies are tender.

* Remove from heat and pour into a blender (I needed two shots). Process until everything is liquid. (Oh yeah I love my ninja blender, haha!) In the same pot, pour again the mixture.

* Over medium heat,  add beans, pasta, tomato paste, salt, pepper and the herbs. Cook for another 10-15 minutes (or until the pasta are cooked).

* Remove from heat and serve!

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Vegan Avocado Pesto Pasta

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-VEGAN-

This recipe is super simple, super creamy and super delicious. My husband loved it, it reminded him or creamy pasta dishes, you know with white sauces.. like Alfredo. Even my big boy ate it, haha no surprises there, he love everything! hahaha!

Usually pesto is with basil, but since I had cilantro in the fridge, I used it instead (I’m a big cilantro fan, hehe) and the taste was awesome. And let me tell you, even if you’re not a big fan like I am, the taste is not super intense. My husband hates cilantro (He was complaining when we were in Mexico that there was cilantro everywhere, haha) and he told me that it’s the only way he will eat that herb for now, I guess it’s good! but heh, you can use regular basil too! Or pine nuts instead of almonds.. or any other kind of nuts.. it’s up to you!

This image has no link with the recipe, but I thought it was brilliant! There would be way more food for people around the world if there was less meat consumed!!

What do you think?

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Servings

4 servings

Ingredients

* 450 g uncooked pasta (I used bucatini pasta)

* 1/4 cup fresh cilantro

* 1/2 cup raw almonds

* 3 medium avocados, pitted and peeled.

* 4 cloves of garlic, minced

* 2 1/2 tablespoons lemon juice

* 1/2 cup olive oil

* salt/pepper, to taste

* 1-2 cups halved cherry tomatoes or any other kind of tomatoes

* olive oil

* 1 clove garlic, minced

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Directions

* Cook pasta, drain and set aside.

* To make the pesto, combine cilantro, almonds, avocados, lemon juice, garlic, and oil in a food processor. Process until you reach the texture you like. Season with salt and pepper.

* In a pan, heat the oil with the garlic, add the tomatoes and cook them 2-3 minutes (or more if you like).

* toss the pasta with the pesto. Add the tomatoes. Mix well.

* Serve and Enjoy!

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Vegan Caramel & Chocolate Cookies

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-VEGAN-

The other day, my dad bought me new vegan cookbooks and one of them is all about cookies! It’s ”THE VEGAN COOKIE CONNOISSEUR” by Kelly Peloza. You can find her on facebook HERE. This recipe is from her book, I changed few things so if you want the original recipe you should check in her book, hehe!

My husband wanted me to try this recipe so bad, so today I baked them. Ohhhh they are soooooooooo delicious!!! Oh mama!!! they are long to make but the reward for all the work is amazing. Awwww even if we have like 30 big cookies in a container, I’m sure in 2 days there will be any left, hahahha! Not my fault they are that good!

Can’t wait to try (and modify, hahaha) a new recipe from that super awesome book! (I’m such a fannnnnn!)

Servings

32 cookies

Ingredients

COOKIES

* 3/4 cup margarine (make sure it’s vegan)

* 1/2 cup sugar

* 1 teaspoon pure vanilla extract

* 2 cups all purposed flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 2 tablespoons unsweetened pure cocoa powder

* 1/4 cup unsweetened almond milk (a little more or a little less)

COCONUT CARAMEL

* 1 1/2 cups unsweetened shredded coconut

* 1/3 cup margarine

* 3/4 cup brown sugar

* 1/3 cup unsweetened almond milk

* 1/3 cup agave nectar

* 1/8 teaspoon salt

* 1/2 teaspoon pure vanilla extract

DECORATION

* 1 cup chocolate chips (I use 55% cocoa vegan kind)

* 1 teaspoon shortening

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Directions

* Preheat oven 350′F

* In a large bowl, cream the margarine, vanilla and sugar together until the mixture is smooth.

* Sift in the dry ingredients and the almond milk (a little at a time just to be sure). Mix.

* Roll the dough the thickness you like and cut shapes in it. I used flowers cookie cutters.

* Bake for 10-11 minutes. Be careful not to overcook! The will be ready when the cookie is firm but not hard as rock. Remove from the oven and let them cool on a cooling rack.

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* Toast the coconut in the oven for few minutes until golden (350’F)

* In a saucepan combine the margarine, brown sugar, vanilla, agave, salt, almond milk. Cook over medium heat stirring a lot until you can you form a ball with the caramel when you put some in cold water. Cook another 2 minutes after that step. Remove from heat. Add the coconut, mix and let cool. You’ll have to wait few minutes before it become a spreadable consistency.

* Spread each cookie with the caramel then put them on a baking sheet or on parchment paper.

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* In a double-boiler or a bowl over boiling water, melt the chocolate with the shortening. Remove from heat, let cool just a little (so you will not burn your hands!) and put the chocolate in a pastry bag (or a ziploc bag with a cut corner) and drizzle over all the cookies.

* Let them cool so the chocolate can be hard again.

* ENJOY! (Ohhh yeah you will enjoy for sure!!!)

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Vegan Quinoa Stew

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This recipe is super simple, healthy and filled with god things for you.

It was so good that even my big baby boy Auguste ate like crazy. (Well he’s always eating like crazy, but you can see when he really love something, and that what a hit!) It’s so fun now that he eats everything we’re eating! My husband who likes spicy food add some srirasha to spice up his plate, but not me, it was perfect the way it was. (But hey, another vegan meal for him, muahahhahaha another point for me!!)

I found this recipe in the awesome book my dad bought me the other day, ”ISA DOES IT” from Isa Chandra Moskowitz (Awwww I love her so much!) I changed many things but the idea is the same, a quinoa and lentil stew.. you should all try it, it’s soooo delicious!!!

The time is not passing fast enough… damn you time!!! Can you go a little faster!? Not that I want my kids to be old too soon, but since I started the second round of fertility treatment to get pregnant with baby 3, I became super impatient, the waiting part is the worst.. awwww send me good vibes and a Christmas surprise!! (I’ll be able to make a test on Dec 25, muaha)

Servings

4 large servings

Ingredients

* Few tablespoons olive oil

* 2 medium onions, chopped

* 4 garlic cloves, minced

* 2 teaspoon Herbes de Provence

* 2 teaspoons dried thyme

* salt & pepper (to taste)

* 6 cups vegetable broth

* 2 large carrots, peeled and diced

* 4 celery stalks, sliced

* 1 cup red quinoa (but you can use white too)

* 3/4 cups dried green lentils, rinsed

* 1/2 pound fresh spinach, coarsely chopped

* 2 tablespoons balsamic vinegar

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Directions

* In a pot over medium heat, heat oil. Cook the onions with the garlic for 2-3 minutes. Add the herbs, salt and pepper. Cook another 1 minute.

* Add the broth,carrots, celery, lentils and quinoa into the pot. Mix. Cover and bring to a boil. Reduce the heat and let simmer for around 45 minutes. You can stir few times during the 45 minutes. Once the lentils are tender, add the chopped spinach, cook for another 2 minutes. remove from the heat, add the balsamic vinegar (optional) then let it sit for 5-10 minutes.

* Serve and Enjoy!

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