I am so excited ! Just received my body butters from @meltedmtl Their products are natural, Vegan and cruelty free. This company is run by a young, talented entrepreneur. Encourage young talent and follow them on Instagram, you can order these butters online ! M E L T E D M T L
2 tbsp of olive oil 1 large onion, chopped 1 cup of chopped walnuts 1 cup of rolled oats (or gluten free rolled oats) 1/2 cup of chopped mushrooms 2 cups of vegetable stock 2 chopped garlic cloves 3/4 cup of shredded carrots 3 tbsp of Dijon mustard 4 tbsp of tomate paste 2 tbsp of tamari sauce 350 grams/12 oz of firm tofu 2 tbsp of cornflour (cornstarch) 3/4 cup of breadcrumbs 1 cup of tomate sauce (coulis) Oil spray
Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.
Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.
Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.
Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.
Add the carrots, mustard, tomate paste, tamari and previously set aside onions.
Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.
Transfer the mixture into the loaf pan and spread the tomate sauce on top.
Bake for 40 minutes and leave to stand for 20 minutes before slicing.
Love pickled red onions on my salads, végé burgers and bowls as a topping
Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.
*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting
After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.
One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.
Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.
I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes eight burgers. *A note, I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.
For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup
*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !
1 cup of walnuts
1 cup of cooked chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying
Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 8 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.
Rest on buns with your favorite toppings and serve with chips or a side salad
Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before
12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+ vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed
1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt
Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.
For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.
Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil
Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.
Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.
Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar
1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil
25 pitted dates roughly chopped
1/2 cup of water
Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper, trace with a pencil all around and then cut with scissors 🙂
In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.
For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.
Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !
This recipe is simple, quick and has a delicious crumble as a topping. Enjoy it for breakfast or at tea time
3 ripe bananas
1 1/2 cup all purpose unbleached flour
1/2 cup almond flour
1/2 cup rolled oats
1/2 cup agave syrup
1/3 cup vegetable oil
1/2 cup almond milk
1 tsp vanilla extract
2 tbs chia seeds
1 1/2 tsp baking powder
1/2 teaspoon apple cidre vinegar
pinch of salt
For the crumble top 80 g (1 cup) plant based butter 1/2 cup all purpose unbleached flour 1/2 cup cane sugar 1/2 cup chopped almond 3 tsp cinnamon powder
1. Preheat the oven for 365 F degrees. 2. Mash the bananas with a fork and mix with all the wet ingredients. Once combined, add all the remaining ingredients and gently mix with a spatula. 3. Pour into a prepared bread baking tray. 4. Crumble the butter, flour, sugar, almond and cinnamon powder together for the top. Sprinkle over the batter and bake for 80 minutes.
Back in December 2018 I wrote an article introducing Cocooning Love, a Montreal based company and their deodorant.
I now wish to highlight their makeup remover as well, it is natural, refreshing, gentle and non dehydrating. Having extremely sensitive skin, these elements are essential ! The added bonus is that it is not tested on animals and is eco-friendly.
Need to share that I received my on-line order the day after ! (Free shipping if over $ 50.00).
Support small entrepreneurs and local businesses when possible
Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋