Category Archives: Beans

Vegan Kidney Bean Nuggets

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Yesterday I made those nuggets for dinner and it was great (as always, hahahaha!)

I’m laughing right now figuring that the two last ”dinner” posts I did I had the same side dishes.. rice and steamed broccoli, lol! I guess we like that a lot, hehe.

Servings

14-16 medium nuggets

Ingredients

* 2 cups cooked kidney beans

(I used the small kind, but hey you could use any other type of beans too!)

* 1 small onion

* 2-3 cloves garlic

* 1/4 cup (packed) italian parsley

* 1 flax egg

(Combine 1 tB ground flax + 2 1/2 tB water, rest few minutes)

* Salt/pepper (to taste)

* 1 teaspoon ground cumin

* 1 teaspoon lemon juice

* 1 teaspoon baking powder

* 1 cup bread crumbs (maby a little more if needed)

* Olive oil (for cooking)

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Directions

* In a food processor, mash coarsely the beans. Place the mashed beans in a bowl and set aside.

* In the food processor, combine the onion, garlic and parsley. Pulse until everything is chopped finely.

* Combine the bean mixture and the parsley mixture.

* Add the cumin, salt, pepper, flax egg, lemon juice, baking powder and the bread crumbs.

* Combine well, it’s easier to use hands than any kind of kitchen tools.. You can add more bread crumbs if your mixture is too wet.

* Shape into nuggets.

* In a skillet, cook over medium heat in a pan with  oil about 3 minutes on each side.

* Remove from heat and serve with your favorite side dishes.

* Enjoy!

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Vegan Meringue

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Last week I wanted to try to make vegan meringues I had read plenty of articles/recipes about that and was tempted to try. The first time I saw an article on that I was surprise to see it was bean liquid who was acting like the egg. (by the way, you can use it to remplace eggs in plenty of other recipes, so don’t throw away your bean juice, but carefull, it need to be chickpea or white bean, not kidney bean juice!) I was skeptic a little and also afraid it would taste like beans (I’m a huge beans fan, but maybe not in a meringue) and there was NO beany taste at all!!!!!

My first attempt was a pure disaster, hahaha! The taste was awesome, but the became super flat (see the picture below, lol) I didnt wanted to give up so I tried once again the next day. I changed the recipe and beat the mixture longer.. oh and also made smaller meringue disk. The result was AWESOME!!!!! Taste like the real deal (in fact I think it’s even better).

Now I’m motivated to try to make a vegan lemon pie, I’m sure it will be as delicious as that meringue batch.

If you let the baked meringue disks on the counter, after 1 day they will start to change texture, they will be more sticky. I put them in the fridge and they came back to their original texture. Anyway, the next day they were none left, haha!

Who said we need eggs to make meringue?

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(hahahaha!)

Servings

1 large baking sheet of small meringues (16-24 small)

Ingredients

* 6 tablespoons of Chickpea liquid

(You drain a can of chickpeas and collect the liquid)

* 1/4 teaspoon lemon juice

* 3 tablespoons granulated sugar

* 1/8 teaspoon to 1/4 teaspoon pure vanilla extract

(depend on how you love the vanilla taste and how strong you want it)

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Directions

* Preheat the oven to 200’F.

* In a stand mixer bowl (ok this part can be done by hand with a hand mixer too, but it’s kind of long) combine the chickpea liquid, lemon juice and sugar. Whisk until you reach a consistency of stiff peaks, it took me around 35 minutes to get the perfect texture. Don’t worry, you cannot over mix it like with eggs, so don’t be afraid to whisk enough.

* Add the vanilla extract and beat again until you reach once again the same consistency. (Few minutes, it’s wayyyyy quicker this time)

* With a pastry bag, form small disk of meringue on a paper-lined baking sheet. The first time my disks were too big and everything turned into a nightmare, so that time, I made small disks and the result was perfection.

* Bake for between 1 hour and 1h15. Take a look at them and if they are ready stop the oven. Let them rest in the oven for around 30 minutes before removing them from there.

* Peel the meringue disks from the paper.

* ENJOY!

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Vegan Vegetable and Lentil Loaf with maple glaze

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Today I saw on a friend’s facebook a link for a vegan loaf recipe, I went to read it and felt in love (haha) so I tried it! The original recipe is from THE SIMPLE VEGANISTA and the link for the recipe is HERE. The final product was soooooo delicious, in fact the most delicious vegan loaf I ever tasted. In my life I tried a lot of vegan or vegetarian loaves but that one.. damn it’s addictive! A month before my due date I will cook a ton of meals to put in our big freezer downstairs (that look like a fridge) to be ready for the arrival of our 3rd child and let me tell you that I’ll be making this recipe!!! I didn’t used celery or chipotle pepper like in the recipe. I changed the celery for another carrot. I also added more garlic and maple syrup. Next time I’ll do more glaze and maybe use some nuts too.

So tonight’s dinner was the loaf, with a fruity couscous salad and steamed veggies (carrots, sweet potatoes, corn and edamame)

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Servings

4-6

Ingredients

LOAF

* 1 cup cooked green lentils

( 3/4 cup will be pureed, the other 1/4 cup will be left like that)

* 3 tablespoons flax seed meal

(I grounded flax seeds)

* 1/3 cup water

(for the flax mixture, to replace egg)

* Olive oil

* 5 garlic cloves, minced

* 1 onion, chopped

* 1 red bell pepper, finely diced

* 2 carrots, peeled and finely diced

* 3/4 cups old fashioned oats

* 1/2 cup oat flour

(I don’t have oat flour in my pantry so I grind some oats to make my own flour)

* 1 teaspoon dried thyme

* 1/2 teaspoon cumin

* 1/2 teaspoon onion powder

* 1/2 teaspoon garlic powder

* Salt and pepper (to taste)

GLAZE

* 3 tablespoons ketchup

* 1 tablespoons balsamic vinegar

* 1 1/2 tablespoon pure maple syrup

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Directions

* For the lentils (1 cup), keep 1/4 cup like they are in a bowl and puree the other 3/4 cup. set aside.

* Preheat oven to 350′F

* In a small bowl, combine the flax meal and the water (1/3 cup). Mix. Let rest for a good 10-15 minutes (in the fridge is a good idea). It will form a kind of jelly. It will be used as a binder in the loaf.

* In a pan, heat oil. Saute the garlic and the veggies for 4-5 minutes, then add the spices. Remove from heat.

* In a large bowl combine the two forms of lentils, the veggies, the flax ”egg”’, the oat flour and the oats. Mix well.

* In a loaf pan (mine is in silicone but if you use a metal pan, put parchment paper before putting the mixture in the pan), press down the lentil mixture.

* To make the glaze, combine the 3 ingredients in a small bowl and mix.

* Spread the glaze over the loaf.

* Cook for around 45 minutes. Remove from oven then wait few minutes before slicing it.

* Serve and Enjoy!

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Vegan Red Lentil Sausages

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It’s been a while since I wanted to try this sausage recipe from a big book I have. (BIG VEGAN). (By the way, it’s an awesome book)

I stopped procrastinating and I cooked them this morning. I did some minor changes (like for the herbs, non dairy milk…) but I was soooooo glad I tried it. It’s an awesome recipe. I had no choice to share it with you all. The result is wonderful, it’s exactly like a real meaty sausage (not that I never ate vegan sausage before!!! I just never did this one) I’m sure my husband will like them as much as I did when he will be back from work. I convinced him to try vegan sausages because he’s a meat eater and he love sausages, but it’s full of fat and he’s kind of dieting so… I thought it would be a fantastic idea for him.

So tonight’s dinner was this vegan sausage recipe and some Cajun potatoes on the side (you can see my recipe HERE). I’m so excited, that I already want to try another kind, haha!

In the book the recipe is for 4 sausages, I decided to make 8 because I don’t live alone (there is my husband, myself, Dalie and Auguste) so there will be enough for more than one meal. I kept some in the fridge and the rest is in the freezer.

You should give it a try!  🙂

Servings

8 large sausages

Ingredients

* 2 cups dried red lentils

* 2 cups oats

* 1 cup all purposed flour

* 1 cup wheat gluten flour

* 1 cup plain sunflower milk

(on any other non dairy milk)

* 1/2 cup nutritional yeast

* 1/2 cup canola oil

* 4 tablespoon soy sauce

(the real deal, not the super salty version)

* 3 teaspoon liquid smoke

(I used mesquite)

* 2 teaspoons salt

* 1 teaspoon dried oregano

* 1 teaspoon dried basil

* 1 tablespoon paprika

* 1 teaspoon garlic powder

* 1 teaspoon red pepper flakes

* Cheesecloth

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Directions

* Soak the lentils in water overnight.

* Drain the lentils. In a food processor, grind the lentils until you reach a smooth paste.

* Transfer the paste in a large bowl. Add all the remaining ingredients. Combine well.

* 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)

* Cut 8  pieces of cheesecloth (around 20 cm each) You can rub some oil on the cloth to prevent the sausage to stick to it. (I did it!) Form 8 sausages. Wrap them in cheese cloth. You can tie the end with strings or can fold the cheesecloth like I did so I didn’t needed to tie the ends.

* Steam for 45-50 minutes or until the sausage is firm to touch.

* Let cool a little bit before unwrapping them.

* Serve and Enjoy.

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You can keep them for a week in the fridge and you can also freeze them (this is what I did)

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Aloha Vegan Sloppy Joes

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Tonight’s dinner was Vegan Sloppy joes.

The other day I found an interesting idea on Pinterest.(haha it’s so addictive!!! Here’s MINE , if you are also on Pinterest, send me your link too, I’m always open to awesome recipes, I love to try new things.) It’s from the Vegan chef, ”Chef Chloe” (you can see her website HERE ).

I changed few things (like always, haha) but I was glad I found that recipe because it was very delicious and everyone enjoyed it, even big boy Auguste. (I’m such a big pineapple eater!) I will make that recipe again, that’s for sure! After dinner we went for a great walk around our neighborhood. We had no choice.. it was super sunny, warm (well 0’C /32’F) and tomorrow we will have snow… again (damn you Canadian spring who looks like another winter, haha) We even went walking with the dog (Our boxer is afraid of winter, when it’s cold she cannot stay more than 30 seconds outside, haha!) Awwww we’re feeling great! 🙂

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Servings

4-6

Ingredients

* Olive oil

* 1 large onion, chopped

* 250g white mushrooms, finely chopped

* 5 cloves garlic, minced

* salt (to taste)

* 1/2 teaspoon crushed red pepper

* 1 1/2 cups cooked green lentils

(I used dry and I cooked them myself)

* 2 cups crushed tomatoes

(I crushed them myself)

* 1/4 cup soy sauce

(the real deal, not the salty super commercial version)

* 1/4 cup brown sugar

* 1 1/3 cups fresh pineapple chucks, chopped

* 4-6 buns

(I used that RECIPE)

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Directions

* In a pot, heat oil over medium heat and cook onions until they are soft.

* Add he chopped mushrooms and continue to cook, stirring frequently, until they are soft too, around 6-8 minutes.

* Add garlic, salt, and crushed red pepper. Combine well.

* Stir in  the cooked lentils, crushed tomatoes, soy sauce, brown sugar and chopped pineapple. Reduce heat to medium-low. Simmer, uncovered, for  15 minutes, stirring few times during the 15 minutes.

* Remove from heat. Let it sit for 10-15 minutes.

* Serve with vegan buns

(I used homemade buns)

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Vegan Enchiladas

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I cooked vegan enchiladas for tonight’s dinner. It was very tasty and delicious. Even Auguste liked that flavorful combination.

I don’t know what happened but I became a massive lime fan, hahaha! not that I didn’t liked lime before, but not that much.  Now I use it on almost everything, especially in fresh juices. It happen sometimes with me.. like the time when I finally started to like cilantro. Awwww one of the best days of my life, hahah! Now I cannot live with that awesome herb! (It’s soooooooooooooooooooooooooo good!)

Eating some Mexican-inspiration dish made us forget the snow storm outside.. (can Spring arrive please? damn you Canadian winter!!!!! No more snow!!!!!!)

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Servings

4 servings (of 2 rolls each)

Ingredients

SAUCE

* 2 tablespoons all-purposed flour

* 2 tablespoons chili powder

* 1 teaspoon Mexican chili powder

* 1 1/2 teaspoons cumin powder

* 1/2 teaspoon dried oregano

* 2 teaspoons garlic powder

* Salt (to taste)

* 1 teaspoon pure cocoa powder

* 2 cups vegetable broth

* 3 cups crushed tomatoes

(I used diced and I crushed them myself, so I was able to leave some chucks)

FILLING

* 2 cups cooked black beans

* 8 oz extra firm tofu, crumbled

* 2 cups fresh baby spinach, coarsely chopped

* 4 garlic cloves, minced

* 1/2 lime (juice)

* 1 tablespoon chili powder

* 6 green onions, sliced

* 1 medium ripe avocado, diced

* 1/2 cup cherry tomatoes, halved or chopped

ASSEMBLY

* 8 small whole wheat tortillas

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Directions

SAUCE

* In a pot, combine all the dry ingredients (flour+cocoa+spices). Add the broth and the crushed tomatoes. Over medium-high heat bring to boil, reduce the heat to medium and cook for 10-12 minutes. It will thicken a bit.

* Remove from heat and set aside.

FILLING

* In a pot (or a large skillet)over medium heat, heat the garlic, the spinach, the chili powder, the salt and the lime juice. Add the tofu and the black beans. Cook for 3-4 minutes. Add the avocado, green onions and tomatoes. Continue to cook for 2-3 minutes. Remove from heat.

ASSEMBLY

* Preheat oven to 350′F.

* In a large baking dish spread some sauce on the bottom. On a flat surface, lay tortillas then add some of the black bean mixture (divide well to have enough for 8!). Roll the tortillas and place them seam-side down in the baking dish.

* Pour the rest of the sauce all over the tortillas.

* Bake for 25-30 minutes.

* Remove from the oven and serve. You can garnish with chopped avocados, cilantro, parsley, lime juice…

* Enjoy!

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Vegan Pea Soup

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Tonight we ate a hot bowl of pea soup for dinner. It’s always so great to eat soup (stew or chili too) during the cold season, because spring is not there yet, it’s warmer than the past two months for sure, but we are still supposed to have snow tomorrow (awwwwwwwww!). It was a big hit with my big boy Auguste, well I wasn’t surprised, he love beans.. a lot!!! He’s like his mom, hehe.

Yeahhh I received the julienne peeler I ordered the other day. Can you believe that.. a kitchen tool that I didn’t had.. hahahaha! (to quote my husband, haha) Finally!! I can put tiny cute julienne on soups now (well in dishes too, at first I wanted it to do zucchini julienne)

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Servings

4

Ingredients

* 2 cups green split peas, rinsed

* 1 large carrot, chopped

* 3 celery stalks, chopped

* 1 large onion, chopped

* 4 garlic cloves, minced

* 6 cups vegetable broth

* 1/2 teaspoon Herbes de Provence

* 1/2 teaspoon dried basil

* 1/2 teaspoon cumin powder

* Salt & pepper (to taste)

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Directions

* In a pot, combine all the ingredients and bring to a boil. Reduce heat, cover and let simmer for 50-60 minutes or until the green peas are tender. Don’t forget to stir during the cooking.

* Remove from heat and puree in a blender (thanks to my awesome ninja blender, the soup was smooth in 5 seconds, hehe).

* Garnish (optional), serve and enjoy!

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Vegan Chickpea Soft Taco

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Yesterday night it was taco fiesta in my house (hehe). I wanted to make a different version so I found an awesome recipe on the internet and I tried it. It’s from the blog VEGAN RICHA . You should all go take a look at this amazing blog, you will find awesome mouth watering recipes.

I made some minor changes (mostly quantities, removing salt) but in the end I’m pretty sure the original version was super awesome too. (You can find it HERE) I was so excited by this idea, mostly the part where the taco shell is made of beans (I’m a huge bean fan/eater) and the fact that it is a protein packed meal!

How awesome is that!!!

It was so delicious! We all enjoyed that meal a lot! It will be back again on our dinning table soon. Yay!

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Servings

4 tacos

Ingredients

FOR THE TACO:

* 1/2 cup dried mung beans

* 1/2 cup dried red lentils

* 4 cloves garlic

* 1/2 teaspoon cumin powder

* 1 cup water

FOR THE FILLING

* Olive oil

* 2 cups cooked chickpeas

* 1 1/2 cups coarsely chopped cauliflower

* 1 large onion, sliced

* 1 teaspoon paprika

* 2 teaspoons taco seasoning

(I used the homemade. You can find the recipe HERE)

* Salt and pepper (to taste)

* 2 tablespoons water

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Directions

FOR THE TACOS

* Rinse and soak the beans for few hours (I left mine soak for 6 hours). Once the time is over, drain the beans.

* Combine all the ingredients in a food processor and blend until the batter is smooth.

* Heat a pan over medium heat. Drop some batter and cook on one side, then turn and cook on the other side. (You’ll see, it’s quick to cook)

* Remove from heat and set aside (I put them on a baking sheet in the oven (not hot, room temperature))

FOR THE FILLING

* In a pan, heat some oil over medium heat. Add the cauliflower and the onion. Cook for 6-8 minutes until they are both starting to be golden brown.

* Add the spices and mix well. Add the chickpeas, water, salt and pepper then continue to cook for another 5-6 minutes (or until the cauliflower is cooked, but not overcooked, more like crispy).

SERVE

* On a plate, place one taco, then place some of the chickpea mixture. Garnish with some homemade guacamole (recipe HERE) and with lime juice.

(Optional, you can use the garnish you want)

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Vegan Lentil & Broccoli Stew

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It was tonight’s dinner. It was… hot! haha! It’s not for people who doesn’t like a little heat in their food, hehe! But heh, it was super delicious. After a small bowl I was full, thanks to the lentils and the potatoes.. awwww! I was surprised, my big boy loved that dish a lot, even if it was super spicy, but not my big girl.. but she’s 3 and she started to be picky few weeks ago, I guess it’s a phase!

If you are not a fan of spicy food, use smaller quantities than mine 😉

Servings

4-6 servings

Ingredients

* Olive oil

* 1 large onion, chopped

* 1/4 teaspoon chipotle chili pepper (powder)

* 1/2 teaspoon cumin powder

* 1/2 teaspoon turmeric powder

* 3 large roasted red bell peppers, chopped (about 1 cup)

(I used a brand in water, not in oil)

* 4 clove garlic, minced

* 1 teaspoon paprika

* salt and pepper (to taste)

* 1 cup dried red lentils

* 1 cup crushed tomatoes

* 4 cups water

* 6 small potatoes, peeled and diced (about 1 pound)

* 2 small broccoli, coarsely chopped (about 4 cups)

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Directions

* Wash and cut all veggies. Rinse the lentils.

* In a large saucepan over medium-high heat heat oil. Then add onions, cumin, chipotle pepper, paprika and turmeric. Cook 2-3 minutes or until the onions are soft.

* Stir in the roasted bell peppers, the garlic, the lentils, the crushed tomatoes, salt, pepper and 4 cups of water. Stir well.

* Bring to a boil then reduce the heat to medium-low, cover and simmer for around 12-15 minutes or until the lentils are tender. Stir few times during the cooking time.

* Stir in the broccoli and the potatoes. Cover and simmer for another 15 minutes or until the potatoes are cooked.

* Remove from heat and serve.

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Vegan Sweet Potato Chili

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I made this recipe for tonight’s dinner. It was so delicious. My big girl will turn 3 next week and she’s picky, not all the time, but when she wants to, but she ate all her bowl including the couscous I served the chili on. I was impressed. I guess she liked it too, hehe!

It was the perfect dish for that snowy day (awwww we had snow.. again, haha! Pfff), it was hot, spicy (but not too much), delicious, high in protein anddddd my daugther likes it, that’s the best part! YAY! Well my 10 months old son Auguste liked it a lot too, but he’s eating EVERYTHING! Spicy or not, weird or not, he doesnt mind, he just like to eat, hahahah!

Servings

4-6 bowls

Ingredients

* 1 large sweet potato or 2-3 medium, peeled and diced

(Mine was over 2 pounds, that a very large potato!)

* 2 cups cooked black beans

* 1 cup dried TVP (textured vegetable protein)

* 2 cups vegetable broth

* 2 cups diced tomatoes

* 1  large onion, chopped

* 4-5 garlic cloves, minced

* 4 tablespoons chili powder

* 1 1/2 tablespoons paprika

* 1 tablespoon cumin

* 1 teaspoon dried oregano

* Salt & pepper (to taste)

* The juice of 1 lime

* Couscous (optional)

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Directions

* In a large bowl, combine all the ingredients except for the tvp and the lime juice. Mix.

* Pour mixture into slow cooker.

*  Close the lid and cook for 7-8 hours on low.

* 15 minutes before the end, add the tvp, cook for another 15. When it’s done, add the lime juice and mix, then serve just like that or on couscous.

* Enjoy!

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