Monthly Archives: December 2015

Vegan Italian Sausages


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Yesterday I’ve read a comment on my blog talking about an awesome sausage recipe, I tried it today. It is from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE.

I did double the recipe and used red kidney beans instead. I also used a little less pepper flakes since my 2 1/2 years old son ate some for dinner. I also didnt used any fennel seeds (I really hate fennel)

My husband is now a big fan, he says it’s the greatest sausage ever!!! Now he want me to try the maple version, hehe, I will totally do that this week. The texture is perfect. I guess it’s because it’s not only seitan, but also mashed beans.

Anyway, you all have to try this.. I’m sure you will enjoy. It’s sooooooo easy!


8 sausages


1 cup cooked kidney beans

1 cup vegetable broth

2 tablespoons tomato paste

4 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

2 1/2 cups vital wheat gluten

1/2 cup nutritional yeast

2 teaspoons garlic powder

1/2 teaspoon hot pepper flakes

2 teaspoon dried oregano

1 teaspoon dried thyme

2 teaspoons paprika


nutritionalyeast redbeans



If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 8 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 8 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.


Vegan Lentil Bolognese Sauce


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Today we had a massive snow storm.. it was the perfect day to eat some comfort food 🙂 Pasta was the perfect choice considering that I went outside for 3 hours of shoveling during the day.. bring me a giant bowl of pasta please! haha!

I served my sauce over pasta with sliced vegan italian sausages (You can find the recipe HERE). It was delicious! (not only delicious, but also filled with iron)


1 batch

(enough for 450g of uncooked pasta)


Olive oil

1 medium onion

3-4 cloves garlic

3  medium carrots

2 celery stalks

1 x 227g mushroom container

1 cup uncooked lentils

2 1/2 cup vegetable broth

3 1/2 cups tomato puree

1/4 cup tomato paste

salt and pepper, to taste

1/2 teaspoon italian seasonings

1/2 teaspoon oregano

1 bay leaf

greenlentils carrots1

celery mushrooms


In a food processor, chop the veggies.

In a skillet over medium heat, heat the oil and cook the veggies. Cook until the veggies are starting to be tender.

Place the cooked veggies at the bottom of your slow cooker. Add all the remaining ingredients. Mix.

Close the lid and cook on HIGH for around 4 hours. You’ll see that the sauce is ready when the lentils are tender.

Serve over pasta and enjoy!

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Vegan ”Eggroll” Wrappers


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First of all, damn almost 2 months without posting.. shame on me! I was busy with my sweet little Axel’s first birthday, appointments for her, plenty for my big girl too, we had the final diagnostic after 2 1/2 years of tests, seing specialists, doctors and waiting. Axel finally had her surgery for her cleft palate, so few days at the hospital, more appointments.. and finally it was Christmas! hehe 😀


Here’s a super easy recipe to make your own wrappers without weird or egg-ingredients like the one from the store. By the way, I was shocked, a small box is 6$!!! 6$!!!! for flour and water!!! Pfffff!!!!!!




2 cups all purpose flour

1/2 teaspoon salt

1/2 cup warm water




In a bowl or with a stand mixer (with the dough hook), combine the flour and the salt.

Slowly add the warm water into the flour. You will see, the dough will be kind of tough. If you’re using your stand mixer, you can knead it with it, otherwise you will have to knead the dough by hand , on a floured surface for a good 5-10 minutes until you reach a smooth texture. Cover the dough and let it rest for 15-20 minutes.

For this part you can either do it with a rolling pin and some good old elbow grease or you can use a pasta maker to roll your dough. This is what I used. It’s way easier and faster with a pasta maker.

Cut the ball of dough in smaller parts, roll by hand a bit so you can fit the dough in the machine, then let the machine do it’s magic.

Once your dough is rolled, cut large squares.

To prevent them from sticking together or to store them, sprinkle (and you can be generous on that!) the wrappers with cornstarch before putting another layer on top.

Use or store.

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