Category Archives: Vegetarian

Vegan Spinach Soup

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Nothing too fancy.. but soups even if they are super easy and cheap.. are ALWAYS so good and comforting.

Yesterday I did a spinach soup since we had a lot of fresh baby spinach in our refrigerator 🙂

Spinach is very good for pregnant women (well it’s good for everyone even while not pregnant or for men too). Spinach provides vitamins C and E.Those vitamins help reduce the risk of eclampsia and contain high levels of folate, calcium, and iron.

Servings

4 bowls

Ingredients

* Olive Oil

* 1 large onion, chopped

* 3 garlic cloves, minced

* 5 cups vegetable broth

* 1/2 teaspoon ground turmeric

* 1 teaspoon ground cumin

* Salt and pepper, to taste

* 3 cups diced and peeled potatoes

(3 medium size potatoes)

* 5 cups fresh spinach

babyspinach potatoes

Directions

* In a large pot, heat (medium-high) oil, onion, garlic, salt, pepper, turmeric and cumin for 2-3 minutes or until the onions are softening.

* Add the potatoes and the vegetable broth. Stir and when the mixture is boiling, reduce heat and and simmer for  about 15 minutes or until the potatoes are cooked.

* When the potatoes are tender, add the spinach and cook for another 1-2 minutes.

* Remove from heat and with a blender, puree until smooth.

*Enjoy!

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Leek & Apple Soup

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Fall is finally here.. yeahhhh! It’s my favorite time of the year!! 😀

It was kind of starting to be cold outside.. but for the past few days it’s like summer again… but it doesn’t matter, it’s soup & homemade bread season anyway, haha!

Yesterday I wanted to do something with the giant leek I bought at our local producer for 1$ and with the tons of apples we have since we went apple picking… so I made a soup!

Soups are awesome, they are super cheap to make, super tasty, hot and comforting.. I cannot ask for more!

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Ohh less than 66 days and I’ll have my 3rd child in my arms… Can’t wait!!!

My kids are my everything, they are making me a better person, they opened my eyes about life, they showed me what true love is..

Being their mom is a true blessing, I cannot thank life enough for the chance I have.

Servings

4 bowls

Ingredients

* 2 tablespoons olive oil

* 1 very large leek

(Mine was enormous)

* 2 large apples, peeled and cored

* 5 medium/large potatoes, peeled

* 5 1/2 cups vegetable broth

* salt and pepper to taste

* 1 1/2 tablespoons Herbe de Provence

leek pomme

Directions

* In a large pot, heat (medium) olive oil and leek. Cook until they are soft, not more than that.

* Add apples, potatoes, broth, herbes de provence, salt and pepper. Stir and when the mixture is boiling, reduce heat and and simmer for  about 20-25 minutes.

* When the vegetables are tender, remove from heat and reduce with a blender, until you have a smooth texture.

* Decorate and serve with homemade bread (optional) and enjoy!

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Maple Bread

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This afternoon I baked a bread to go with the pumpkin soup I cooked. This bread is awesome, because even if it has a little sweet taste (thank you maple!) it goes really well with any other flavor.. so I dunked it in my pumpkin soup and it was delicious!

Servings

1 loaf ( 1.5 lb)

Ingredients

* 2 cups bread flour (in Canada you can use all-purpose flour)

* 1/2 cup whole wheat flour

* 3/4 cup old old fashioned oats

* 1 teaspoon salt

* 2 1/4 teaspoons bread maker yeast (dry yeast)

* 3/4 cup +2 tablespoons warm water

* 1 tablespoon  olive oil

* 1/3 cup pure maple syrup

maple oats

Directions

-As directed by your machine, pour the ingredients in the correct order-

(This recipe was tested on my machine, it is effective for the Rosewill and Sunbeam bread makers.)

 * In the machine’s container, pour the liquids first. (Water, oil and maple syrup)

* Add salt, all-purposed flour, wheat flour and old fashioned oats. Do not mix!

* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.

* Close the lid and start the machine for a 1.5 lb loaf. Use the BASIC bread setting.

* Serve and Enjoy!

Vegan Banana Muffins

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I had many very ripe bananas on my counter and I wanted to bake something.. usually I put them in my smoothies or I bake banana bread, but this time I decided to do muffins instead.

They taste almost like banana bread so they are delicious (and full of good stuff for you!) 😀

Also, I’m starting to be always hungry (I’m turning 28 weeks pregnant tomorrow) so I really need to eat good and healthy snacks otherwise I would be eating sugar like crazy and packing weight like crazy, haha and I don’t want that so! Healthy muffins here I come, hehe.

Servings

12 muffins

Ingredients

* 2 tablespoons flax seeds meal

(I use flax seeds that I grind myself)

* 6 tablespoons water

* 1 cup whole wheat flour

* 1 cup unbleached all-purpose flour

* 1/4 teaspoon salt

* 1 teaspoon baking soda

* 3 medium very ripe bananas, mashed (around 1 1/2 cup)

* 1/2 cup brown sugar

* 1/3 cup coconut oil, melted

* 1/2 cup unsweetened apple sauce

* 1/2 cup raw hazelnuts, chopped

(you can use another type of nut, chocolate, raisins.. or nothing, it’s up to you)

ripebananas flax

hazelnuts

Directions

* Preheat oven to 350′F

* In a bowl or a stand mixer, combine the whole wheat flour, all purpose flour, salt and baking soda.

* In a small bowl combine the flax seeds meal with the water. Set aside for few minutes to thicken.

* In your bowl or stand mixer add the mashed bananas, melted coconut oil, applesauce, brown sugar and flax seeds meal mixture.

* Mix well. Then fold in the chopped hazelnuts (or any other ingredients you want.. another kind of nuts, seeds, raisins, chocolate, carob..)

* Spoon the mixture into  muffin pan (you can decorate them if you want. I sprinkled them with flax seeds and flax seeds meal ) and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the muffins are ready.

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

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Vegetable Juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (3 1/2 cups, about 2 large glasses or 3 small glasses) I just made there is…

–  152 calories,

–  57 % Daily Value (DV) of potassium,

–  138 % DV of Vitamin C,

– 55 % DV of iron

– 15 % DV of Calcium

– 10 g of proteins

and much more.

Yesterday I made some vegetable juice for my husband since he’s a fan of V8 kind of juices. We added some pink salt, pepper and Tabasco (to add a little heat) and he told me that it was a million times better than the one from the stores 😀 Before buying a juicer, we used to make vegetable smoothies, it was super delicious too, but the texture is way more fun in the juice form, hehe.

Servings

3 1/2 cups

Ingredients

* 2 celery stalks

* 1 green onion

* 4 small carrots

* 1 green bell pepper

* 5 yellow tomatoes (and few small cherry tomatoes)

* 1 onion

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Directions

* Wash all the veggies. Peel the onion, core the pepper and cut all the veggies.

* Juice.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

Citrus Juice

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On the site JUICERECIPES they have a calculator to figure what you are really drinking in term of vitamins, minerals, calories.. you can find it HERE

So in the juice (2 cups, about 2 glasses) I just made there is…

–  252 calories,

–  24 % Daily Value (DV) of potassium,

–  263 % DV of Vitamin C,

– 12 % DV of iron

– 19 % DV of Calcium

– 5 g of proteins

and much more.

Awww the other day the oranges and the grapefruits were in sale at the supermarket so I bought many… we ate a lot, haha (the kids are BIG fans of oranges and usually I’m not the biggest grapefruit fan but don’t ask me why, since I’m pregnant I started to love like crazy that fruit..) but I decided to juice some too. The result was very delicious. Usually I try not to put too much grapefruit in my juices/smoothies/recipes because my husband don’t like that a lot, but this time he liked the juice a lot! Yeah!

Servings

2  cups

Ingredients

* 4 oranges

* 1 pink grapefruit

* 1 lime  (I kept the skin on)

* 1 medium apple

(I added an apple to add a little sweetness in all that acidity)

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Directions

* Peel and cut the fruits. (Except for the lime and the apple, I left the skin on)

* Juice.

* Serve and Enjoy.

You can store the juice between 24-48 hours in a glass container in the refrigerator.

Vegan Pets-de-soeur

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Pets-de-soeur is a very well known dessert in Quebec.

Despite it’s funny name (nun’s farts) it’s just a very easy pastry that people used to make when they had too many leftovers dough when they were doing pies.  There is many recipes for that here, one made with water and no milk, one with milk (from a cow), one with butter.. mine is vegan, hehe, so no real milk (I used non-dairy) and no butter (I used margarine and shortening). It’s very sugary so eating more than 1 or 2 at a time is not the best idea in the world, hahaha! Also the original recipe is straight like that, no ”syrup” under the pastry, but I wanted to change that and make them my way, so I added a maple-brown sugar syrup.

Last time I eat that I was so young. I remember my mom doing some after baking pies.. aww sweet memories!!!

But in the end, cooking is like art, you can do whatever you want to do! Feel free to be super creative! 🙂

Servings

10 rolls

Ingredients

* 3 cups all purposed flour

* 3 teaspoons baking powder

* 1 teaspoon salt

* 1/2 cup vegetable shorting

* 1/2 cup margarine + 1 tablespoons

(make sure it’s vegan if you want a vegan recipe)

* 1 cup non-dairy milk

(I used hemp milk)

* 1 cup brown sugar

* 1/4 cup water

* 1/2 cup pure maple syrup

hempmilkBrownsugar

flour erable

Directions

* Preheat oven at 400’F

* In a bowl (I used my stand mixer with the hook attachment) combine flour, baking powder and salt. Add the shortening and the margarine.  Mix until it become a crumbly mixture.

* Add the milk in small quantities at a time while kneading/mixing at the same time until your dough has the consistency of a pie crust dough.

* Roll dough flat into a long rectangle (about 1/4 inch thick)

* Lightly spread margarine (about 1 tablespoon) over the rectangle than sprinkle with 1/2 cup of brown sugar.

* Roll up the dough (thigh) into a log and then slice into rolls.

* For the ”sauce” I combine in a small pot over low heat, 1/2 cup brown sugar, 1/4 cup water and 1/2 cup pure maple syrup. When the sugar is melted, remove it from the heat.

* In an oven safe dish, place the sauce on the bottom then add the rolls. I used a circle shaped pan because it kind of looked like a flower (and it’s pretty that way, hehe) but you can use a square one too.

* Cook at 400’F for 30 minutes.

* Remove from the oven and serve warm.

*Serve and Enjoy!

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Vegan Beet, Orange & Chocolate Cupcakes

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This morning Dalie and I made awesome cupcakes (oh yeahhhhhh made of beets!! muahahhahaa!)

I had some cooked beets in the fridge so I thought it would be fun to make cupcakes with them. In the past I had try many recipes, but this time I tried one  (but I made some changes like adding orange, less cooking time and using sunflower milk) from MINIMALIST BAKER . I thought 25 minutes of cooking was way too long.. after 20 minutes they were PERFECT, so moist and fluffy, they taste like heaven, hehe.

You should all try it at least once. Even the one who hates beets should try it! The cupcakes don’t taste like beets at all. Mine taste like chocolate and orange. That’s it! the beet puree is adding so much moisture, it’s super delicious!

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Servings

12 cupcakes

Ingredients

* 1 cup sunflower milk

(or any other non-dairy milk)

* 1 teaspoon apple cider vinegar

* 1/2 cup of beet puree

(I used 4 small cooked beets)

* Zest of one orange

* 3/4 cup granulated sugar

* 1/4 cup melted coconut oil

* 2 teaspoons pure vanilla extract

* 1 cup + 1 tablespoon all-purposed flour

* 1/2 cup pure cocoa powder

(more if you want to decorate the cupcakes with some)

* 1/2 teaspoon baking powder

* 1 teaspoon baking soda

* pinch of salt

beets orange

purecocoapowder

Directions

* Preheat oven to 375′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a stand mixer bowl or in a regular bowl, pour the milk mixture. Add the sugar, coconut oil, vanilla extract, orange zest and beet puree. Beat for few minutes.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

* Add the dry ingredients to the wet mixture.

* Beat on high speed for 2-3 minutes to incorporate air bubbles in the cake batter. Once cooked they will be all fluffy and moist.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let cool.

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How to.. cook beets in a slow cooker

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I love beets.. A LOT! In fact it’s my all time favorite veggie! I’m so glad when Fall is coming because it’s the season to buy beets!!! this year I planted some in my garden (I fun kind, red and the inside is white with circles) and by the way they were super awesome and delicious!!!

The thing about beet is that when you want to eat them cooked or used them cooked in a recipe, you need to cook them (duh! haha) but cooking beet is so annoying, it’s super long, makes a ton of heat in the kitchen and use electricity for a long time. So cooking beets in a slow cooker is just way too cool not to do it. No more heat or noise in the kitchen, it require only a little electricity (after all cooking with a slow cooker is kind of about that too) and you just let them cook and few hours later.. they are done!

Beets are awesome, did I told you that before? haha!

Joking aside, beets are truly awesome. They are delicious raw or cooked, in baked goods, even pickled. My husband is a big fan of my pickled beets.. on my side I love them in all the forms possible!! Even in juices! (beet-pineapple is the best juice EVER!!!) Beets are a great source of antioxidants, vitamin C, fibers and potassium.

You need..

* Beets

(I used small beets from the local farmer and beets from my garden)

beets

Steps

* Wash the beets, remove all the greens (the one from the local farmer didn’t had greens, but mine did, by the way, you can eat beet greens, it’s delicious and very healthy) but don’t cut anything else, otherwise the beets will ”bleed” in the cooking water.

* In the slow cooker, place all the beets and pour some water over them, not to cover them, but enough to have most of the beets in the water. close the lid and cook on the LOW setting for few hours. Depending on the size of your beets it can take longer. Mine were kind of small so it took me around 5 hours to have well cooked beets. When they are cooked you can remove the skin very VERY easily.

* Remove from the slow cooker, and peel. (I peel them in the sink to avoid staining everything around, haha)

* Serve and Enjoy (or use later)

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Vegan Caramel Popcorn

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The other day I wanted to try a funky snack and since I know my big girl and husband are big fans of popcorn.. I searched in all my vegan books and found an awesome recipe to make vegan caramel popcorn.

I found it in my book called LICKIN’ THE BEATERS 2 (if you click on the name you’ll see the book on amazon.ca ) I was very pleased with the result! It’s soooooooo delicious! It was so hard not to eat the whole baking sheet in one shot, hahahaha!

Servings

7-8 cups

Ingredients

* 3/4 cups packed brown sugar

* 6 tablespoons margarine

(to make them vegan, be sure that your margarine is really vegan)

* 3 tablespoons corn syrup

* 1/4 teaspoon pure vanilla extract

*1/4 teaspoon baking soda

* 7-8 cups popped popcorn

(without any flavor or butter, I use regular unpopped kernel and popped them myself with my popcorn maker)

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Directions

* Preheat oven to 300’F

* In a pot, combine the brown sugar, margarine and corn syrup. Stir and cook over medium heat until the mixture is boiling. Without stirring continue to cook another 2-3 minutes.

* Remove the pot from heat, stir in vanilla extract and baking soda.

* In a bowl place the popcorn. Pour the caramel over the popcorn and gently stir to coat.

*Transfer the popcorn on a large baking sheet. Cook for 15 minutes. Remove from the oven, stir them and return them to the oven for another 5 minutes.

* Remove from the oven and let the popcorn cool for few minutes. I waited about 30 minutes, to let the caramel set on the popcorn.

* Serve and Enjoy!

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