Monthly Archives: June 2015

Kale, Edamame and Pea Pure (Baby)

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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 😀 ) 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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Servings

2 cups

(6 servings of 1/3 cup)

Ingredients

* 4 cups kale

* 2/3 cup edamame

* 1 1/2 cups green peas

* water

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Directions

* 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.

Bagels

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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! 😀 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!

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Servings

9 bagels

Ingredients

* 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..)

 flour cornmeal

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Directions

-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

* ENJOYYYYYYYYYYYYYYYYYYYYYY!!!!!!!!

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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 😀

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)

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Servings

2-4

Ingredients

* 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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Directions

* 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

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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”

Servings

4

Ingredients

* 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)

*cauliflower babyspinach

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Directions

* 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.

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