Monthly Archives: February 2015

Vegan Avocado Quesadillas

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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

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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.

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Whole Wheat Vegan Waffles

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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

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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..)

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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!

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)

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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!

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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? 😉

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

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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.

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Basic Vegan Pizza

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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? 😀

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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)

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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!

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Vegan Wonton Soup

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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? 😀

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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

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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! 🙂

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