Category Archives: Veggies

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!


4 (side dishes)


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

kale1 redcabbage

sesame carrots1


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.




Kale, Edamame and Pea Pure (Baby)





Since Axel was born with a cleft palate and that she will have a surgery in few months, she can only eat purees. I try my best to make her taste everything, to make her experiment with textures, but it’s not that easy.. she cannot have too much texture otherwise it’s all going in her big hole on her palate and everything go bak outside from the nose. Recently, I tried giving her whole very ripe fruits like a banana, a pear, a peach, and hard raw veggies like cabbage, carrot since at soon 7 months old (June 28) she have 5 teeth, hehe. She likes that but I really have to keep my eyes on her.

Today I tried something new for her, well no, two new things.. edamame and kale. Since she’s a big spinach fan I guessed she would like kale too and she did (haha like her mom 😀 ) She’s funny, she love to watch me cook, well, I’m carying her with my mexican woven wrap so she’s seing everything that I’m doing. For now her favorites are kale, spinach, tofu, peas, cherries, banana and avocado. they say what you eat while pregnant will make a difference for your baby’s own tastes.. it’s kind of true in my case, wellllll maybe not with my big girl Dalie.. she’s a really intense picky eater (but I think autism have a thing to do in all that) but big boy Auguste and little miss Axel really love what I love!

Like I always says, Kale is awesome! It’s a source of calcium, iron and plenty of vitamins. Edamame is a source of protein, fiber and iron and peas.. they give that mix a little sweet taste and they are packed with vitamin K (useful for your blood).

When I was pregnant with Dalie, the nutritionist told me that each day babies and kids should eat at least one thing dark green (or green, but the important thing is that the flesh is green too, not like a green apple.. the inside is white) and one thing orange to make sure to have essentials vitamins.

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2 cups

(6 servings of 1/3 cup)


* 4 cups kale

* 2/3 cup edamame

* 1 1/2 cups green peas

* water

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* Wash the kale and remove the core.

* Steam cook the peas and kale for 3-4 minutes or until they are tender. (I prefer steam cooking over boiling, the veggies are keeping more of their vitamins that way)

* Cook the edamame in boiling water for 4-5 minutes.

* Put everything in the food processor. Reduce in puree.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Vegan Cauliflower and Spinach Pasta




-Gluten free- (but you can use regular pasta too)

the other day I was looking at the tv guide on tv.. I saw that Thug Kitchen was about to be on the Rachel Ray Show, so I watched it. They were showing a recipe for creamy cauliflower pasta. I changed few things and quantities… they were using more pasta than me and I think it’s too much, I prefer less pasta, that way you have more sauce. They were using less non-dairy milk, less garlic, not using herbes of provence, adding miso and lemon.. they used regular pasta, I used I changed the recipe while keeping the idea of their original recipe that I found fun.

The result is awesome! What a cool and healthy pasta dish!!! It’s so creamy and guilt-free.. after all it’s cauliflower!! Big boy Auguste loved that dish a lot too!!

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”Love is all you need”




* 4 cups uncooked gluten free pasta (I used penne)

(You can use any kind of pasta that you prefer, no need to take the same)

* 5 cups cauliflower

* 3/4 cup organic unsweetened soy milk

* 4 cloves garlic

(You can use less if you’re not a big garlic lover like me)

* 4 cups baby spinach, chopped

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* Fresh italian parsley (optional)

*cauliflower babyspinach



* Cook the pasta. Set aside.

* Steam cook the cauliflower.

* Once it’s cooked, toss it in the food processor with the garlic and the soy milk. Pulse until you reach a smooth consistency.

* Pour the cauliflower sauce in a pot and heat it on low/medium heat. Add the spinach. Cook for 2-3 minutes. With an immersion blender, blend the sauce until the spinach is in super small pieces. (But hey, you can keep the spinach in big pieces too)

* Combine the pasta and the sauce well and heat through.

* Decorate with fresh parsley (optional)

* Serve and Enjoy.



Vegan Zucchini and Chocolate Cake




This morning I baked a cake with the ”help” of my son Auguste, hehe.

He’s so funny, he love to watch me cook/bake and while I cook I explain everything to him, all the steps, the ingredients…and for all the time it takes, he don’t say a word… He’s maybe a future chef 😉


1 cake (8 servings)


* 1 cup whole wheat flour

* 1 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 1/2 cup pure unsweetened cocoa powder

* 1/2 cup sugar

* 1/2 cup unsweetened pear puree

(you can use apple puree too, I used the pear puree my mom made)

* 1 large very ripe banana, mashed

* 2 small zucchinis, grated ( 1 1/2 cups)

* 1 teaspoon pure vanilla extract

* 1/4 cup chocolate chips

zucchini chocolate

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* Preheat oven to 350′F

* In a bowl combine flour, salt, baking soda, baking powder, sugar and cocoa powder.

* In another bowl combine the mashed banana, grated zucchini, vanilla and pear puree.

* Add the dry mixture to the wet mixture. Mix well. Then fold in the chocolate chips.

*  Pour mixture into a loaf pan and bake. (I’m always using silicone)

* Bake for about 50 minutes. If a toothpick comes out clean, the cake is ready.

* Remove from the oven, let it cool.

*Frost your cake (optional). I used this recipe : VEGAN CHOCOLATE FROSTING


Vegan Root Vegetable Stew



-This is a recipe for SLOW COOKERS-

A super easy, fast and cheap dish for a cold November day. I love stews… in fact I’m a fan of all kinds of stews and chili. I love these warm dishes.


6 bowls


* 3 potatoes, diced

(I kept the skin on)

* 1 sweet potato. peeled and diced

* 3 large carrots, peeled and sliced

* 4 medium beets, peeled and diced

* 1 large onion, cut in wedges

* 4-5 cloves garlic, minced

* 8 dates, pitted

* 1/4 cup water

* 3 cups diced tomatoes

* 4 cups vegetable broth

* 1 teaspoon ground cumin

* 1 teaspoon ground Mexican chilies

* 1 teaspoon turmeric

* Salt and pepper, to taste

* cornstarch

* cold water

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potatoes beets



* Wash and cut vegetables.

* In your slow cooker, place all the veggies.

* In a food processor blend the dates and the water together.

* In a bowl, combine the tomatoes, vegetable broth, date mixtures, spices, salt and pepper. Pour over the veggies in the slow cooker.

* Close the lid and cook for 6-7 hours on LOW.

* In a bowl, mix cornstarch and cold water the amount you want depending on how thick you love your sauces. Pour into the slow cooker. Mix well and let rest few minutes. It will thicken.

* Serve and Enjoy!

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Vegan Spinach Soup




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.


4 bowls


* 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


* 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.



Vegetable Juice




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.


3 1/2 cups


* 2 celery stalks

* 1 green onion

* 4 small carrots

* 1 green bell pepper

* 5 yellow tomatoes (and few small cherry tomatoes)

* 1 onion



* 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.

Vegan Beet, Orange & Chocolate Cupcakes




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!



12 cupcakes


* 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



* 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




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)



* 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)



How to make Kale Powder



After buying all that kale the other day I decided to make kale powder (I found that idea on internet while browsing for kale-related articles).

Kale powder can be use in many things like in sauces, in scramble tofu, is salads, in smoothies, as a garnish… the possibilities are.. more than just these few, haha. In fact I stopped pulsing the kale just before having a super fine powder, I wanted to look like dried parsley.. to use as an herb in recipes.

I love kale, I could eat kale everyday of my life (and spinach too… in fact all greens.. I’m a big fan)


You need..

* Kale

(I used a big bunch, the final product is a little over 1/2 cup of kale powder)



* Cut out the thick ribs oh each kale leave.

* Soak kale in water or special veggie/fruit soap (like I did) to remove any sand or dirt. Rinse kale and place on a towel and allow to dry. The dryer the leaves are, the faster they will dry in the dehydrator.

*  Lay out on your dehydrator trays, and then dry at about 125’F (52.5’C) until they are all dry and crispy. you can check them after few hours to see how they are doing. Mine were dry in 4 hours.

* Place all the crispy dehydrated kale in your food processor and pulse until you reach the perfect texture for you.

* Poor the powder in an airtight container (I used a mason glass jar) and store.