Category Archives: Sauces

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)

Servings

1 batch

(enough for 450g of uncooked pasta)

Ingredients

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

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celery mushrooms

Directions

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 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 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

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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 Cashew and Basil Pesto

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This afternoon I harvested plenty of basil from pour garden to make a batch of vegan cashew pesto. I used some in today’s dinner ( raw pesto salad).

I love pesto.. all kinds of pesto! It’s always sooooo delicious! 😀

Servings

2 cups

Ingredients

4 cups fresh basil leaves

1/2 cup cashews

(unsalted or raw)

7-8 garlic cloves

(because yeah I LOVEEEEE garlic, you can decrease the quatity if you want to, hehe)

4 tablespoons nutritional yeast

(yeahh some B12 vitamin)

1/2 cup + 1/3 cup olive oil

4 tablespoons lemon juice

Salt and pepper, to taste

basil cashew

nutritionalyeast

Directions

Wash the basil leaves.

In a food processor, combine the cashews, garlic, salt, pepper and 1/3 cup olive oil. Pulse until it’s starting to be smooth.

Add the nutritional yeast, basil and the rest of the olive oil ( 1/2 cup ). Pulse until you reach the perfect consistency.

Add the lemon juice then pulse few seconds.

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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Pizza Sauce

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I was looking for a while for a very delicious pizza sauce recipe.. and the other day I found one that is super awesome (i did minor changes, northing much, just ajusted quantities to my taste) You can find the original recipe on THEVEGAN8 blog ( HERE )

I very pleased with the result so now on I’m always making my sauce for our delicious homemade pizza, yay! It’s easy, cheaper than the one from the store, way more tasty and homemade is always best so!

For the recipe how to make a basic vegan pizza, you can go HERE, to see one on my blog.

*

Sorry for not being a lot on my blog, having 3 kids under 4 while being a stay at home mom is not an easy task, haha! Especially that our latest was born with a cleft palate (imcomplete one), so eating is difficult, she’s a way fussier baby, she don’t sleep a lot during day.. but I love her more than anything 🙂 They are just taking a lot of my time, and it’s ok like that, this is what is made for. Lately my daughter Dalie turned 4, my son auguste turned 2 and Axel is almost 6 months old.. I cannot believe how fast time is going by!!! 6 months!!! It seems like yesterday I was excited to meet her soon.. Now I’m super excited because my best friend who is almost 20 weeks pregnant found out it was a little girl… Awww I love kids! 🙂 We’re also planning our trip south with the kids, so there is plenty of things to be done, new passeports, luggage etc.. I redecorated the basement and the kids are really happy about it!

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(Paintings I did for one of the walls)

It’s finally fun to be outside, the temperature is great, tere is no more snow.. so we’re outside way more, playing behind the house, doing outdoor work, going to the park, going out for walks. Spring/Summer is awesome!

It was Mother’s Day on May 10th and I surprised my mom with a special gift.. I cooked plenty of dishes for her so she won’t have to cook, after all she’s super sick with her cancers and need rest. I wanted her to feel some love when she was eating dinner. She was very happy!!! I did her homemade vegan healthy meals (lentil soup, carrot/sweet potato soup, Kale/Spinach and Broccoli soup, potato curry, bulghur chili over couscous, pasta in a vegetable and soy sauce, homemade whole wheat waffles, banana bread and oh (less healthy here, but fun), double chocolate muffins with maple frosting.) In life no need to pay tons of money to make someone trully happy, just need to show them that you really care and that you took time from your life to make them happy. 🙂

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I’ll try to find a little more time to update my blog more than once every 2 months, haha *shame*

Wishing you all an awesome day!!!

Servings

1 batch

I had enough to make 3 large pizza

Ingredients

* 2 cups of tomato puree

(homemade or from the store)

* 1 1/2 teaspoons garlic powder

* 1 teaspoon onion powder

* 1 1/2 teaspoons dried basil

* 1 1/2 teaspoons dried oregano

* 1/2 teaspoon dried thyme

* 1/2 teaspoon Herbes de Provence

* salt and pepper, to taste

* 2 tablespoons of pure maple syrup

* hot sauce (optional)

You can add heat if you love, crushed pepper flakes, hot sauce.. but you can also leave it without it too.

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maple

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Directions

* In a bowl, combine all the ingredients and mix until everything is perfectly mixed.

* You can use it right now (did it and it was delicious) or put it in the fridge and use it later (did it too.. and it was great too).

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Brandon’s Sauce

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Yesterday I made a batch of sauce because we were eating gnocchi.

I decided to try out one of my friend’s (From Louisiana) recipe. It’s simple, quick, delicious, cheap.. everything I like, hehe!

That’s just for you Brandon (Hi by the way!) I told you I would try it and post it on my blog, so here it is! 😉

Servings

6

Ingredients

* 1/4 cup olive oil

* 4 cloves of garlic, minced

(In his recipe it’s 2, but here we’re big garlic fan!)

* 2 medium onion, finely chopped

* 2 stalks celery, chopped

* 2 medium carrots, peeled and chopped

* 1/2 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 2 dried bay leaves

* 6 3/4 cups crushed tomatoes (1600ml)

(I used half crushed and half diced)

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celeri onion

Directions

* In a pot, heat the oil over medium-high heat. Add the garlic and onions and saute until the onions are translucent (4-5 minutes).

* Add the celery, carrots, salt and pepper. Cook until the veggies are tender. (8-9 minutes)

* Add the tomatoes and the bay leaves into the pot. Reduce the heat to low heat and simmer for 45- 60 minutes without the lid on. Stir often (to prevent the sauce of burning in the bottom of the pot)

* Remove from the heat, discard the bay leaves.

* Serve over pasta, gnocchi, on a pizza.. in fact everywhere you need a basic tomato sauce.

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