Monthly Archives: September 2015

Healthy & Vegan Mint-Chocolate chips Ice Cream

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-VEGAN-

One day during summer, I read about making vegan ice cream with spinach… I was intrigued, so I tried it, haha! After all, the best way to know is to try.

The result was awesome! It doesn’t taste like spinach at all (ok, don’t know if it’s because it doesn’t taste like it or just because I’m a massive spinach fan, hahaha!) I gave some to my husband and to my son and they both loved it a lot. +1 point for me with my super healthy vegan ice cream.

What are you waiting for… go in your kitchen right now and give it a try! 😀

TRICK: TO have lovely and not all dark bananas once they are out of the freezer… I place them to freeze without their peels, that way, they come out all clean and not mushy and dark. Before I was always freezing bananas with their peels on… but not anymore!

Servings

1 batch (enough for 2)

Ingredients

2 frozen bananas (very ripe)

1 big handfull of baby spinach (around 50g)

(Oh yeah, you’re not having hallucinations.. there is spinach in an ice cream recipe! 😉 )

3-4 tablespoons of any type of non-dairy milk (I used almond)

1/4 teaspoon pure mint extract

2 tablespoons chocolate chips (vegan)

ripebananas babyspinach

choco

Directions

Place everything in a food procesor and blend until you reach a smooth texture.

Serve and Enjoy!

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Vegan Banana Bread

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-VEGAN-

Banana bread is my ultimate favorite kind of bread (I mean you know.. not the typical bread, but the more sweet kind of bread, hehe) There is nothing more delicious than a hot slice of banana bread.. awwwww!!!

Servings

1 loaf

Ingredients

1/4 cup unsweetened organic soy milk

(you can use another type of non-dairy milk too)

1/2 teaspoon apple cider vinegar

1 cup brown sugar

1/2 cup margarine (vegan type)

3 ripe bananas, mashed (medium)

1 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips (vegan)

ripebananas

choco

Directions

Preheat oven to 350′F

In a cup or a bowl, combine the milk and the vinegar. Set aside for few minutes.

In a bowl, combine the two kinds of flours, baking powder, baking soda and salt.

In your stand mixer’s bowl or a regular bowl, cream together the margarine and the brown sugar. Stir in the mashed bananas, vanilla and milk mixture. Beat well.

Add the dry mixture to the wet mixture and beat until everything is wet and there is no flour left.

Fold in the chocolate chips.

Pour mixture into a loaf pan and bake. (I’m always using silicone)

Bake for about 55 minutes. If a toothpick comes out clean, the bread is ready.

Remove from the oven, let it cool for few minutes, serve and Enjoy!

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Vegan Apple Cookies

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-VEGAN-

The other day we went apple picking with our kids.. like we do EVERY year, it’s kind of a tradition. I love to be apple to show my kids how food grow, where does the food comes from.. and they really have fun at the same time. Also, it’s the perfect time to teach them few things about science… how trees are growing, where do apple come from, bees, plants… learning can be fun!

Since we had 40 pounds of fresh apples, I decided to make some cookies. They are delicious!! They taste like an apple crisp but in a cookie form. They next day there was any cookies left, hahaha! this recipe is super easy, you only need one bowl!

pommes

Servings

16 cookies

Ingredients

1 cup old fashioned oats

3/4 cup all-pupose flour

1/2 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2/3 cup brown sugar

1/4 cup margarine (vegan type)

1/4 cup soymilk

1/3 cup finelly chopped apple

pomme oats

Directions

Preheat oven to 350′F.

In a bowl (or your stand mixer), combine all the ingredients and mix until it’s well combined.

With an icecream spoon (or your hands) form medium size balls of the preparation. Press gently on them.

Cook for 7-8 minutes or util the are starting to turn a bit golden. To keep to cookies chewy, I always cook them a little less time, then once they are cooled they are still super moist and chewy, but cooked.

Serve and Enjoy!

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Vegan Slow Cooker Pasta Sauce

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Who doesn’t love to eat a big bowl of pasta? 😀

I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!

These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).

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Servings

8 cups

Ingredients

Olive oil

1 medum onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli, chopped

3 cups diced tomatoes

(I used whole and diced them)

2 1/2 cups plain tomato sauce

1/4 cup tomato paste

2 teaspoons sugar

2 teaspoons Herbes de Provence

Salt/pepper, to taste

1/2 cup uncooked red lentils

1 cup raw spinach

bellpepper yellowbellpepper

babyspinach tomato

redlentils

Directions

In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.

Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).

Close the lid and cook on LOW for around 7 hours.

Once it’s done, add the spinach and let them cook for another 4-5 minutes.

Serve over pasta and enjoy!

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Vegan Soft Pretzels

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Long time ago my husband asked me to make soft pretzels… anddddddd I totally forgot about it until this morning, hahahaha!

I looked everywhere on the internet and decided to try a recipe from LOVE & LEMON. The result was awesome. Can’t wait to make another batch!!! Here we don’t eat them with mustard like most of the people do (I hate mustard… like REALLY hate it!), but hey, feel free to try it the way you want 😉

Servings

6 medium pretzels

Ingredients

1/2 tablespoon active dry yeast

1/4 cup warm water (for the yeast)

1 tablespoon pure maple syrup

2 tablespoons olive oil

1/2 cup water (for the dough)

1 teaspoon salt

2 cups all-purpose flour

6 cups water (to boil)

2 tablespoons baking soda

Coarse salt

salt flour

Directions

In a bowl, combine 1/4 cup warm water, the maple and the yeast. Let it rest for few minutes.

In a stand mixer bowl, combine the oil, 1/2 cup water, flour, salt and the yeast mixture. Use the dough hook (by the way, if you don’t have a stand mixer, you can do it by hand too). Run on medium speed for around 5 minutes (little longer by hand).

Brush the inside of a bowl with a little bit of oil. Form a ball with the dough into a ball and place it into the bowl. Cover and let it lest around 45 minutes. The dough will double in size.

Once the dough is done, punch it few time to release the air.

Preheat the oven at 450’F.

Prepare a baking sheet with parchment paper on it.

Cut the dough into 6 same size pieces.

Roll each pieces until the reach at least 12 inches long. Make a U form with each piece, then shape them into pretzels.

In a pot, combine 6 cups of water and 2 tablespoons of baking soda. Bring to a boil. One at a time, drop the pretzel in the water and cook for 30 seconds. Remove and place it on the baking sheet. While it’s wet and hot, sprinkle with the coarse salt.

With a sharp knife, make a line at the bottom of the pretzel, while cooking, it will ”open” by there. The dough will expand with the help of that ”Hole”.

Cook for 11-12 minutes.

Remove from the oven, let them cool few minutes then ENJOY! 🙂

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