Monthly Archives: October 2015

Vegan Pumpkin Oatmeal Cookies

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Like I said in the past, I love pumpkin.. it’s good everywhere!!! EVERYWHERE!!!!!!!!  haha! October is my favorite month of the year.. it’s the time to eat beets, all kinds of squash, pumpkins, potatoes… awwww I’m in heaven.

Here’s a simple and delicious pumpkin cookies recipe 🙂

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Like Fall is changing nature.. my kids are changing every day.. becoming older each day.. awwwww!

Life wouldnt be the same without these 3 little monsters 🙂

Servings

16-20 cookies

Ingredients

1 cup all purpose flour

1 cup old fashioned oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup vegan margarine

1/2 cup +3 tablespoons pumpkin puree

(I used my homemade puree)

1/2 teaspoon pure vanilla extract

1/3 cup chocolate chips

citrouille oats

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Directions

Preheat oven to 350′F.

Line 2 baking sheets with parchment paper (or silicone mats)

In a bowl combine all the dry ingredients and mix.

In a bowl (or your stand mixer), cream the margarine and the two kinds of sugar. Add the pumpkin puree and vanilla.

Add the dry ingredients to the pumpkin mixture.

Fold in chocolate chips.

With an icecream spoon (or a regular spoon) form small size balls of the preparation. Don’t press on them.

Cook for 11-2 minutes or util the are starting to turn a bit golden.

Serve and Enjoy!

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Vegan Mexican Soup

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On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)

Is there something better than a hot bowl of soup during the cold Canadian Fall?! 😀

I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!

Servings

4

Ingredients

1/2 cup of uncooked organic brown rice

2 cups of small red kidney beans

Olive oil

1/2  onion

3 green onions

3 garlic cloves, minced

1 stalk of broccoli (mostly the top part)

2 large carrots

1 green bell pepper

1/2 Jalapeno pepper

(you can skip it)

3 cups diced tomatoes

5 cups vegetable broth

1 1/2 tablespoons of mexican chili powder

2 1/2 teaspoons garlic powder

2 1/2 teaspoons cumin

2 teaspoons oregano

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Directions

Cook the rice.

While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.

In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.

Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.

After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.

Remove from heat, serve and enjoy!

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Vegan Pumpkin & Chocolate chips Muffins

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October.. it’s pumpkin season! 😀 I love pumpkin! In all possibles ways… muffin, bread, curry, pancakes, soup, risotto.. it’s so delicious and so full of awesome nutriments.

For some people pumpkins are only used as a decoration during Halloween.. but it’s way more than that!!

I love to make my own pumpkin puree, to freeze it and to use it all year round. (haha my boxer is a big fan of pumpkin puree too, haha)

Last week, I wated to try a new muffin recipe so I went on a blog that I really love called MINIMALIST BAKER and tried THIS recipe. They were so good that the batch mysteriously disapered, haha so I had to make another one, hahaha 😉 I change minor details so you can either do mine or hers and it’s the same.

Servings

10 muffins

(I guess my silicone molds are bigger than her muffin papers)

Ingredients

1 flax egg

(1 tablespoon flaxseed meal + 2 1/2 tablespoons water, you mix, then rest for 4-5 min)

1/2 cup pumpkin puree

(homemade is always better)

1 cup organic soy milk + 1 tablespoon lemon juice (to make homemade vegan buttermilk)

(or any other kind of non-dairy milk)

1/2 cup brown sugar

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole wheat flour

1/2 teaspoon cinnamon

3/4 cup all-purpose flour

1/2 cup chocolate chips

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Directions

Preheat oven to 375’F

In a bowl or with a stand mixer, combine the flax egg, soy milk mixture, brown sugar, oil, vanilla and the pumpkin puree. Add the salt, cinnamon, baking soda and baking powder and whisk well.

You can now add the two kinds of flour into you wet mixture. Combine well.

Fold in chocolate chips.

Spoon the mixture into muffin pans (I use silicone liners instead of paper liners) until it’s almost full. you can add few more chocolate chips on top.

Bake for 10-11 minutes. When you can insert a toothpick and it come out clean, the muffins are done.

Remove from the oven, let cool few minutes and enjoy!

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Vegan Pesto & Potato Pasta

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The other day I made a batch of kale pesto (see the recipe HERE).. after using it on a pizza instead of the tomato sauce, I was looking for another cool idea. I found a fun recipe online and decided to try it. Like always I changed many things. (You can see the original recipe HERE)

I love pesto (vegan pesto!).. it’s so delicious. And by pesto I mean all kinds of pesto.. the reguclar basil kind, kale, broccoli.. sky is the limit.

This recipe is so easy , healthy and so delicious, I will make it again and again.

Servings

4

Ingredients

300 g of multigrains pasta

(I used spaghetti)

2 cups very small potatoes

2 cups packed baby spinach

2/3 cup pesto

(I used my vegan kale and sunflower pesto, see it HERE)

salt, pepper, to taste

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Directions

  • Wash and slice the potatoes.

Bring a large pot of water to a boil over medium heat. Add the baby spinach and cook for 30 seconds. Une a fine sieve to transfer the spinach to a food processor. Don’t throw away the water!

Return the water to a boil and add the pasta and the sliced potatoes. Cook, stirring few times until the pasta and the potatoes are done.

In your food processor, add 1/2 cup of the cooking water and the pesto to the cooked baby spinach. Pulse until you reach a smooth consistency. Add the salt and pepper, than pule 5 seconds again.

Drain the pasta. In the pot, combine the sauce and the pasta. Cook over medium heat while stirring often until everything is hot and thick enough.

Remove from heat, serve and ENJOY!

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Vegan Kale Pesto

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I love Kale.. kale is good for you! Kale is wonderful, haha! Yay for kale! 😉

the other night I wanted to cook a pasta recipe who needed pesto in it.. so I made some. I had kale in my fridge and sunflower seeds in the pantry. The mix of these two is very delicious. this pesto is vegan , so there is no cheese in it. If you prefer to have a cheezy taste, you can had nutritional yeast.

Homemade pesto is always better than anyone you can buy at the store (and cheaper too!).

Servings

2 cups

Ingredients

1 medium size bunch of kale

3 cloves garlic

(I’m a big fan.. so if you’re less intense than me, use less garlic, hehe)

1/2 cup raw sunflower seeds

The juice of 1 medium lemon

1/2 cup olive oil

Salt / pepper, to taste

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Directions

Wash the kale.

Remove the stems of the kale. In a pot of boiling water, cook the kale for 30 seconds. Remove from the water and put it in cold water (to stop the cooking). Drain the wait (the more you can, the better it is)

In a food processor, combine the garlic, salt, pepper and sunflower seeds. Pulse 1 minute.

Add the kale and the lemon juice. Pulse another minute.

Add the olive oil then pulse until you reach the perfect consistency.

Use in a recipe or store in a glass jar in the refrigerator. By the way, you can freeze pesto to use it later!

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Vegan Asian style kale

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Today is Kale day so to ”celebrate” that, here’s a recipe where there’s plenty of kale, hehe.

When I did it, I used it as a side dish. It’s super easy, super quick and super delicious.

Kale is good.. EAT KALE!

Servings

4 (side dishes)

Ingredients

Olive oil

1 large kale (at least 3-4 cups)

1/2 small red cabbage

1 large carrot

1 medium onion

3-4 cloves garlic

large piece of fresh ginger, grated

(less or more depending on how you love ginger, I’m a fan so my piece was big, haha)

Salt/pepper, to taste

2 tablespoons sesame seeds

1 tablespoon sesame oil

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Directions

Wash and cut all the veggies. Don’t forget to remove the stem from the kale.

In a wok (or large skillet, but here I use my large cast iron wok) heat some olive oil over medium heat. Sauté the onion and garlic until the onion is starting to be soft. Add the ginger. Finish by adding the kale, cabbage and carrot, then turn up the heat a bit. Cook for 4-5 minutes while stirring often. Don’t over cook. the kale only need to be softened, no need to be all mushy.

Remove from heat, add the sesame oil and sesame seeds. Combine well.

Serve and enjoy.

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