Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery. Serves 4 Ingredients 1 cup uncooked bulgur wheat 1 1/2 cups boiling water 1/2 cup hazelnuts 3 cups packed baby arugula 1 cup pomegranate seeds 1 stalk celery, thinly sliced Salt and pepper Olive oil Fresh herbs, chopped Directions Bring the salted water to a boil in a small saucepan. Meanwhile, toast the [...]

Apples, beets and walnuts tossed together create this salad of harvest celebration. Ingredients Apple Vinaigrette 1 cup apple juice 3 tablespoons canola oil 1 teaspoon Dijon mustard A dash of apple cider vinegar A grinding of cracked black pepper A pinch of coarse salt Roasted yellow beets 3-4 yellow beets, well-washed & trimmed Olive oil Fine sea salt Carefully wash beets. Trim off the tops and bottoms. In a large…, place one layer of aluminum [...]

Green smoothies are simply a fruit smoothie with fresh or powdered greens added. They are easy to make, exceptionally nutritious and one of the best ways to increase your greens intake significantly. They also crowd out the desire to eat less nutritious foods. With the right mix of fruit and greens they can be sweet enough to satisfy sweet cravings and provide the real nutrition that your body is craving. Best of all, they are [...]

This is one of my favorite sandwiches! When you are in need of a quick but healthful sandwich, give this one a try . Ingredients 2 slices of your favorite bread (toasted, if preferred) 1 ripe avocado Thinly sliced Red Onion 4 slices ripe tomatoes (thin slices) About 1/4 cup alfalfa sprout Vegenaise or any mayonnaise of your choice Salt & freshly ground black pepper, to taste Directions Put the sandwich together and enjoy this [...]

Frangipane is a fragrant, moist filling made with ground nuts or nut paste such as almond paste. Ingredients Frangipane: 1/4 cup vegan butter at room temperature 1/4 cup unrefined sugar 1/4 cup silk tofu 1/2 cup ground almonds 1/4 tsp almond extract Crust: 7 oz of puff pastry 3 pears 1 tbsp unrefined sugar (optional) Directions: For the frangipane, beat in a bowl the vegan butter and sugar with electric mixer until the mixture is [...]

The recipe comes from Veganize It…Don’t Criticize It!. Im not really into fake cheese but I had to give it a try. I was really impressed by the taste of the sauce. It really remembered me the mac and cheese i used to eat when I was a kid. Give it a try!!! Ingredients Cashew Mix: 3/4 cup Raw Cashew Pieces 1/8 cup Nutritional Yeast 1 clove Garlic 1 tsp Salt 3/4 cup Water Sauce: [...]

A few weeks ago, we went to “Expo Manger Santé” and there was a food demonstration of a citrus vegan raw cheesecake from Prana (a Montreal based-company). The cake was awesome, simple, easy to make and so good that I made another one yesterday. I really like this recipe because it don’t use Tofutti. This cheesecake will satisfy everyone, it’s worth trying. It’s simple and requires no cooking. Here’s the recipe Ingredients Crust 2 cups [...]

These cakes are just wonderful. Eat them alone or as a side dishes. Adapted from A la distasio Ingredients 1 zucchini, grated 1 potato or 1 sweet potato, grated 1 carrot, grated 1 parsnip grated 1/3 cup firm tofu, grated 2 green onions, finely chopped 2 TSP of olive oil Salt and freshly ground pepper Directions Mix all ingredients. Place a pancake on a baking sheet lined with parchment paper. Bake at 200 ° C [...]

Being a vegan and working in a non vegan restaurant could be tough sometimes, but I am hanging in there. For example, last week the chef made a sweet potato black bean soup that had butter and cream. So today, I make my own, just with tasty veggies and coconut milk , hum hum yummy , oh so d’lishes!!! I topped it off with some fried plantain sticks Enjoy!!! Ingredients 2 tbsp olive oil 1 [...]

I suggest you to do it in winter to accompany dishes like pot-au-feu or a stew. It is also great for breakfast. Ingredients 75g (1/2 cup) flax seeds 75g (1/2 cup) sesame seeds 2TSP active dry yeast 475 ml (2 cups + 2TBPS) lukewarm water (36C/97F) 2TSP sea salt 500g (3 1/2 cups) spelt flour Directions 1. Grind flax seeds and sesame seeds with a coffee grinder. 2. In a large bowl, dissolve yeast in [...]

I finally took the time to post this recipe. My husband and I, baked this delicious pie on Thanksgiving Night, 2 weeks ago. We live in Canada but most of our family live in the United States. Each year, everyone is getting together to cook some good food. Unfortunately we weren’t able to be with them this year to celebrate Thanksgiving… so we decided to bake a pie thinking about them. This recipe comes from [...]

Ingredients: 3 garlic cloves 2 medium carrots, chopped 2 apples, roasted 400 grams of celery root, chopped 150 grams potatoes 7 cups vegetable stock or water salt and pepper 1 sprig of fresh thyme Soy cream Directions Preheat the oven to 425 degrees F. Cut the apples in quarters. Place them on a sheet pan and toss with the olive oil, salt and pepper. Roast for 30 to 35 minutes, until very tender. Set a [...]

I usually make this sauce for my stepdaughter. Voila!! Enjoy 3 to 4 portions Ingredients 1 tsp olive oil 4 garlic cloves, finely chopped 1 green onion, finely chopped 250 ml of tomato sauce 250 ml soy cream (Belsoy) 1/2 tsp salt Fresh grounded black pepper 1 Tbsp nutritional yeast (facultatif) A dash of oregano 5 to 6 basil leaves Directions In a small saucepan over medium heat, saute garlic and green onion lightly in [...]

We’ve had kind of an abundance of bananas lately and when it comes to ripes banana, muffins are an easy way to go. These muffins are a great (and guilt-free) way to start your day! I love the combination of walnut and banana and the addition of some wheat and oat bran adds some great fibers to these muffins. My 2 years-old daughter love these muffins!! Thanks to the Vegandad for this recipe. If you [...]

Thai Basil Soy marinade from REBAR Modern Food Cookbook Ingredients 1/4 cup light soy sauce 2 tbsp dark soy 2/3 vegetable stock or water 2 tbsp lime juice 1 tbsp minced ginger 2 garlic cloves, minced 1 tsp sambal oelek (optional) 2 oz unrefined sugar or brown rice syrup 1/4 tsp cracked pepper 1/4 cup Thai basil, chopped Directions Combine all the ingredients. Marinade for up to 3 hours or overnight. Grill or bake, using [...]

Here’s some cupcakes I made for my daughter’s Halloween party. All her friends at the daycare really enjoy these cute cupcakes. They are really easy to make and you will have a lot of fun making them! The idea was taken from the Food Network website. I didn’t follow their recipe because it was not vegan. Instead, I baked 2 batches of the Moka Chip Muffins without the chocolate chips. Here’s all the instruction on [...]

Ingredients 1 package extra-firm tofu 1/3 cup hoisin sauce 1/4 cup ketchup 1/3 cup agave nectar 1 tsp orange zest 2 tbsp orange juice 1 tbsp grainy mustard 2 tsp vegan Worcestershire sauce 2 tsp fresh ginger, finely chopped 3 cloves garlic, finely chopped 1/4 tsp cayenne pepper Directions In a large bowl, combine all sauce ingredients. Add the tofu and turn to coat well. Remove the tofu from the sauce (reserve sauce) and lay [...]

Orange Fennel Salad Ingredients 2 french shallots, minced 1/2 fennel bulb, thinly sliced 1 pear (Asian, Bosc), minced The zest of 1 lemon, finely grated The juice of 1 lemon A good drizzle of olive oil 1 orange, segmented Salt and pepper In a large bowl, combine shallots, fennel, pear, lemon zest, lemon juice and oil. Season. Add orange and mix gently. Top with the spiced pecans. Spiced Pecans Ingredients 1 tbsp vegan butter 2 [...]

This is a recipe that I made a few weeks ago but never had the chance to post. Tempeh’s firm texture makes it a perfect match for the grill. Serve this tempeh with your favorite sidedish or alongside a platter of grilled vegetables. The Cilantro Mint Chutney was adapt from Dani Spies What you’ll need 1 (8-ounce) package tempeh 1 scallion, sliced 1 clove of garlic, chopped ½ cup of fresh cilantro 1/3 cup of [...]

What you’ll need 2 fresh mango, cutted and cubed or 2 cups of frozen mango 1 cup coconut milk 1/2 cup sugar 1/2 cup unsweetened shredded coconut How To Make It In a blender, puree the mango, coconut milk and sugar until smooth. About 1 minute. Add coconut and mix with a spoon. Pour into popsicle molds and freeze for at least 6 hours. *** You could substitute any fruits to the mango.