Monthly Archives: July 2013

Seitan Kebab

seitan kebab main picture

Hi! Today I have for you a two steps recipe for a really yummy dinner. Yeah, it requires some time, but I can assure you it all worth it!

First, you’ll have to prepare your seitan. My recipe involves coral lentils; I think it’s really interesting to add some proteins to this recipe that usually only contains gluten.

Then, you’ll have to marinate the seitan and form skewers. I recommend you to do the seitan and the marinade the day before you wanna serve this recipe. The seitan will get much more tasty!

This was my first attempt at making my own seitan and I was totally pleased with the result. I took my recipe on a french forum, where it was originally posted by someone named Kasui. To do this recipe, you’ll need a scale. I guess there are plenty of other recipes on the internet that doesn’t require it… but let’s face it, if you love to cook, a scale can be useful… (and it’s not expensive at all!)

The marinade recipe was created by Kyra, on Recettes du Québec website. It was originally designed for meat recipes, but I thought it was really good on seitan!

Ingredients for the seitan

200 g of cooked coral lentils (takes around 100g of dried lentils and 300 g of water)

10 g of brewers yeast (3 tbsp)

30 g of tamari sauce (one or two tbsp)

a pinch of ginger powder

60 to 80 g of vital wheat gluten

** you can add spices of your choice. I simply add black pepper.


Wait until the lentils are cold (or almost cold).

Mix all the ingredients together and knead for a few minutes, till you have a nice, compact ball.

Put the seitan in the form you want (I had a potato shape, as you can see in my earlier post).

Steam cook it for an hour (turn it upside down after 30 minutes).

Ingredients for the marinade

1/2 cup olive oil

1 tbsp balsamic vinegar

1 tbsp tamari sauce

Juice from half a lemon

2 garlic cloves finely chopped

1 little onion, chopped

1 tsp dried mustard

1/4 tsp oregano

1/4 tsp ground cumin

1/4 tsp steak spice (the best one is Montreal’s steak spice)

1 bay leaf


Put all the marinade ingredients together.

Dice your seitan and put the seitan in the marinade for at least an hour, preferably overnight.

Then, put your dices on skewers. Cook them at medium heat on a grill pan (or regular pan) for about 10 minutes. It would be even better on a bbq.

Serve the seitan kebab with the remaining marinade and some extra steak spice

**If you’d like, do some other skewers with fresh vegetables to go with your kebab. I had red and green peppers, onions and mushrooms. My favourite way to do them is to toss all of the veggies in a bowl with 1 tbsp of olive oil, salt and pepper, before I put them on the skewers. I do not add any oil later on the pan, and cook them directly with the kebab.

**I also had edamame beans with my skewers. I simply steamed them for 3 minutes and add some sea salt afterward.

If your not familiar with edamame, here are some infos : edamames are the fresh beans of soy. They have a very interesting amount of protein and a lot of other healthy characteristics, but you cannot eat their shells. The traditional japanese way to eat them is simply the way I did, with some salt. You just put them on your lips and push the beans in your mouth (the shell is really soft and opens easily). In Japan, they are mostly uses as appetizers (kind of like our salted peanuts). You can also found them shelled, which is perfect for salads, sautés, pastas, hummus, etc. Edamame beans can be found in the freezer section of a lot of grocery stores (mostly healthy specialized ones). I know… japanese appetizers with kebabs!? May sound weird… but we just eat edamame with everything!

So here are the pictures of this delicious meal

chopped seitanChopped seitan

marinade seitanSeitan in marinade

brochettes pas cuitesUncooked skewers

edamame for seitan kebabSteamed edamame

brochette seitan kebab 2Final result!

Hope you’ll give this seitan a try! It truly was delicious!


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Quiz! Which one is the old potato? Which one is the seitan?


Ok. This must be the most random blog post ever.

I was just laughing out loud in my kitchen, cause my seitan (the first I ever made!) looked like an old potato.

I had to share my laugh.

So, according to you, which one is the seitan, and which one is the old potato?

(Toc! Toc! Reader! Are you there? Share your answer below!)

seitan potato

A seitan recipe is coming further this week… if it’s edible 😉

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Emerald Sparkling Smoothie with Spirulina and Kombucha

emerald jpeg ecriture

I just started drinking spirulina and here is my most surprising recipe. The combination of smooth and sparkling textures really is interesting. Plus, it’s a damn healthy drink that looks and tastes real good!

To learn a little more about spirulina (which is a seaweed powder), I suggest you visit wellness mama page. Some of the benefits accorded to spirulina are controversial, mostly around the “B-12 vitamin question”. Spirulina is known to have a great amount of B12 vitamin (an essential nutrient that is lacking in the vegetarian diet and is quite hard to find in natural plant based products), but studies disagree whether those vitamins, in spirulina, are really completed and can be assimilated by the human body… Anyway, spirulina gives plenty of other benefits (taste and colour, to start with) and I certainly won’t stop buying it because of this B12 uncertainty.

emerald smoothie gros plan

So here is today’s easy recipe :

Ingredients :

3/4 cup Mint and Chlorophylle Rise Kombucha

1/2 tsp Spirulina powder

1/2 frozen banana

1/2 fresh pear


Directions :

Put all the ingredients in your blender and blend till smooth. If you don’t have a high-powered blender, cut your banana into pieces before you freeze it.

You could also replace the half frozen banana and half pear combination by only one whole frozen pear.

All the sparkles in this drink comes from the kombucha, which is a fermented tea. Here I took Mint and Chrorophylle flavour, cause it’s already green and it tastes so good!

rise kombuchaAlso, if you want to make your drink even prettier, don’t hesitate to put some fruits around there! I had pear and kiwi.

emerald smoothie avec fruitsHope you enjoy this one, and don’t hesitate to go wild with your blender and try different combinations…

If you have any healthy smoothie suggestions, you can write them down here!




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Cauliflower and Carrots Patties (or Veggie Pâté)

cauliflower and carrots patties

Ok! Since I began the blog, I’ve mostly posted recipes of my own. But I must admit I’m nothing like a real recipe developer and most of the time, I just follow everyone else recipe (which explains why I’m addicted to Pinterest and healthy vegetarian cooking blogs).

I’m spending hours and hours around the net to find some yummy recipes and here I’ll post the best of my experiments (with little modifications, from time to time). So, if your taste and your cooking skills are quite like mine, you should be happy of the selection I’ll bring here.

Today’s recipe is from Anja’s Food 4 Thought . Anja is an awesome blogger and photographer! You should really visit her page. I’m reproducing the recipe with her authorization. I’ve change the name of the recipe a bit but all the ingredients are still the same (there was nothing to change, as those patties are so good the way they are!).

To be honest, I’m trying so much different recipe that I underestimated this one when came the time to give it a try. I thought it would be “another good one”, but in fact, it is INCREDIBLY GOOD. What I found out is that those patties taste even BETTER the next day, when they have passed the night in the fridge, and are used as a spread on any kind of bread. This is why I specified they can be used as a “Veggie Pâté”. They would be great for a summer picnic.

I was also surprised by how quick it is to do those, and really impressed by how filling they are!

Ingredients :

2 to 3 servings

  • 2 tablespoons flax meal (ground flax seeds)
  • 6 tablespoons boiling water
  • 1 cup cauliflower florets
  • 1 cup carrots, chopped into chunks
  • 1 small red onion
  • 1 garlic clove
  • 1 cup fresh parsley leaves
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1/2 cup almond meal
  • olive oil for frying

Directions :

In am small bowl, combine flax seed with boiling water and stir until well combined. Let stand for a few minutes to thicken.

In a food processor, combine cauliflower, carrots, onion, garlic and parsley. Pulse a few times until coarsely chopped. Add lemon juice, cumin, salt and cayenne and pulse again to blend. The mixture should be very finely chopped now. (I used my Vitamix. It was quick and effective, but I had to be careful so the ingredients wouldn’t get into a soup. I put the Vitamix level to 5 and juste pulsed the power switch on and off a few times.)

Transfer mixture to a bowl. Add flax seed mixture and almond meal and knead until mixture holds together. Add more almond meal if the mixture seems to wet. Add sesame and pumpkin seeds.

Form patties of the size of the palm of your hand. You should get about 6 patties out of the batter.

Coat a frying pan with olive oil and cook patties over medium heat for 3-4 minutes on each side, or until lightly browned. Manipulate them carefully, as they may want to fall apart.

Serve immediately with a fresh salad and tahini or yogurt dip.

**As you can see on my picture, I had mine with stuffed vine leaves I bought in store (yeah, I can get lazy), pita bread, greek yogourt ant cucumbers.

mélange pour cauliflower and carrots pattiesHere is the mixture before I formed the patties

ajusted patties vue d'ensembleAnd here is the final result! (Gosh it’s hard to get an appropriate lighting in my kitchen…)

Hope you enjoy these as much as I did!

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Food Sculpture : How to cut “Apple Arrows”

apple arrows

This is a VERY SPECIAL post for my BIRTHDAY! Yeah, I got a little crazy and convinced myself that I had to beat my fear of seeing (and earring!) myself on video. I was just so enthusiast with the feeling that this sculpture skill was one of the only original thing I could put out there on the Internet that I just jumped into it : removed my old nail polish with the last bit of remover I had, took the only apple left in the fridge, and got it front of my computer like it was now or never!

Here you can see the result :

Hope I’ve said enough to make you a pro with apple cutting!


And now that I’ve finally put my face on the blog, I can also show you the FANTASTIC tank top I got just in time for my birthday!

jpeg peanut

It’s from Blogilates. I simply love to encouraged creator Cassey Ho caus she really helped me get stronger during the last year with her amazing fitness videos! Just like Cassey,  I can completely binge into peanut butter. This is the only food that I crave that much! I just don’t get why… I don’t eat peanut butter everyday, but when I feel the urge, it really is something!

So, now it’s time for me to enjoy my birthday! It will be terrific, as I’ll go to raw vegan restaurant Crudessence with my boyfriend and then… sing KARAOKE with my friends till no sound can come out of my mouth anymore!!!

Hope you have a nice day too! 17th of july should always be wonderful… I mean, it’s my birthday!

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Green Tea and White Chocolate Muffins

green tea white chocolate muffins with text

Hi guys!

As you may see, I used last night insomnia to get some incredible photo editing skills (!)

This is nice.

Also, somebody I don’t know pinned one of my recipes on Pinterest. This was like my ultimate goal, and I now feel like I OWN the Internet. Mouahahaha!

This is also very nice.

But now, let’s get to the real thing. I got air conditioning at home so I can put on the oven again… Alleluia!

One of the first thing I did with the freshness of my apartment recovered was to cook those super awesome muffins, that I adapted from this Quebec french blog Trois fois par jour (omg, isn’t their picture absolutely gorgeous!?).

So, here is my version :


makes 10 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup almond powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 2 tsp matcha green tea
  • 1 cup almond milk (or any other non-dairy milk)
  • a hint of fresh vanilla
  • 1 egg**
  • 4 tbsp of coconut oil (it has to be liquid, so heat it just a little bit in the microwave if necessary)
  • 1/2 cup of chopped white chocolate (you can choose a vegan white chocolate option if you want to)

** Vegan option :  the egg can be replaced by 2 tsp of baking powder (that you’ll add to the dry ingredients), and 2 tsp of water + 1 tbsp of vegetable oil (that you’ll add to the wet ingredients).


Preheat your oven at 350°F

Put the dry ingredients in a big bowl (flour, sugar, almond powder, matcha tea, baking soda, baking powder, salt) and mix them.

In another bowl, beat the egg and add the almond milk, the vanilla and the coconut oil. Mix them.

Put the wet ingredients in the dry ones and mix them all together. Do it pretty fast so the coconut oil won’t turn solid.

Add the chocolate and mix gently.

Grease your muffin pan with some extra coconut oil and put them in the oven for 12 to 15 minutes.

Let them cool before you get them out of the pan.

So, here are the pictures I took while cooking : 

chocolat blanc


I simply am in love with matcha green tea! And it contains a GREAT amount of antioxidants!

muffin pas cuits

green tea and white chocolate muffins (many)green tea and white chocolate muffin partially eaten

happy boyfriend eating muffins

Really really happy boyfriend eating delicious green muffins that just got out of the oven!

Hihi! Those last two pictures certainly are my favourites! Love the fact that my lovely boyfriend eats everything I do with so much appetite… And I’m really blessed that he’s as much into healthy and vegetarian food as I am!

Hope you enjoy your yummy muffins as much as we did!

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Colourful Salad with Red Cabbage, Oranges, Dates and Feta Cheese


So here is my latest summer-friendly recipe!

As I am working on my Master thesis almost all the time, I really need some quick and easy recipes to fill my boyfriend’s and I bellies. (Yeah, it’s during this intense and decisive time of my life, when all my efforts are concentrated into the goal of finishing my thesis for next august, that I decided I needed to start my own cooking blog… yeah, food is THE way to go for procrastination!).

So, being really busy, I came up with this super easy yet super delicious recipe. You’ll see, those flavours mix so well it just tastes like heaven.

Ingredients :

Makes 2 servings

Salad :

  • 1 1/2 cup red cabbage, sliced
  • 2 1/2 cup mixed greens
  • 2 oranges
  • 8 dattes, pitted and sliced
  • 1/3 cup feta, crumbled
  • 1/3 cup slivered almonds
  • Sunflower soots, to garnish

Dressing :

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chives

How to :

Simple. First, get all your ingredients chopped.

Here is how I personally cut my oranges, because :

  1. I hate to peel them.
  2. It makes them pretty
  3. It makes it a lot easier to remove the seeds
  4. It makes them all juicy and fun to eat


I simply cut both extremities so the orange can stand still. Then, I go all around the orange and cut off the skin, trying to waste as little as possible. Then I cut the orange in quarters. This time, I even cut those quarters in two parts, to have tinier bites. It’s almost like cutting them in supreme, but the laziest way, caus I keep the interstitial fibers.

Another trick I could give you is to always choose the dates that are kept in the refrigerator in your grocery store (they are in some kind of carton boxes). They are so much better and softer than those kept are room temperature! There is just no comparison!

So, once all your ingredients are chopped, just put them all together (except the sunflower soots) in a bowl and toss them.

Mix the dressing ingredients and add them into the bowl.


Put the salad on a plate and add the sunflower soots, to garnish.


Tadam! Hope you enjoy your colourful meal!

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Lime and Basil Banana Frozen Dessert


It’s been HOT in Montreal for the last few days! To be honest, it made my enthusiasm for cooking dropped, as I was unable to use any source of heath without suffocating in my (lovely) tiny, not-so-windy, apartment.

I was lucky enough to have my blender to the rescue, which allowed me to do cold soups, refreshing smoothies, mashed beans and, of course, of course, frozen desserts! Well, I must say that, thanks to my “online trainer” Cassey, I’ve discovered banana “ice cream” a few months ago and it just changed my life! That, and the fact that my lovely boyfriend bought me a Vitamix for my birthday (yeah, I know, I’m a really lucky girl)…

Now, if you don’t know what a Vitamix is, all I can say is that it’s a big investment I’ve never seen anyone regrets (every owner of a Vitamix is simply in love with it!). Vitamix is a “kind of” blender that is so powerful it pulverizes EVERYTHING (and when I say powerful, I mean like, powerful enough to turn raw cold veggies in a hot soup in a few minutes. A HOT soup!). This makes frozen dessert cooking a lot easier, to the point that I didn’t buy any frozen desserts for the last few months (and I’m like, totally a fan of those). Needless to say, the desserts I do at home are A LOT healthier than what could be find in grocery stores!

So, if you wanna try my latest recipe, you’ll need a blender (not necessarily high-powered like mine), and those :

Ingredients :

For 1 serving

  • Pieces of  1 1/2 frozen bananas **see my trick below
  • 1/2 lime (only the juice if you have a regular blender, but put the pulp if you have a Vitamix)
  • 1 tbsp fresh basil
  • 1 tbsp greek yogourt (optional, this recipe would totally work vegan)
  • Chia seeds, to garnish

Directions :

Just put the bananas, lime, basil, and greek yogourt (optional) in your blender. Put the blender on and wait until the mixture gets a smooth, ice cream like texture. Don’t let it too long! Otherwise, it will melt!

Put the mixture in a bowl or a glass and sprinkle it with chia seeds. Put some leaves of basil to garnish.


Trick for frozen bananas :

Since I’ve discovered the whole frozen banana awesomeness thing (and I’m not talking about those also awesome Arrested development’s frozen bananas), I’ve kept bananas in my freezer all the time! I just wait for my bananas to be a little brown and too ripe (which also mean, sweeter) and peel them, cut them in two or three parts, and put them in a plastic container that I keep in my freezer (in which I seldom put other too riped to eat fruits). It looks like this :


Ok, so, this is not the prettiest picture ever. But I just wanted you to see what I meant. Now, if you don’t own a Vitamix, I would suggest you that you cut your pieces A LOT SMALLER, so you won’t do any harm to your blender.

It takes a few hours to freeze the bananas, but it’s even better if you can let them in the freezer overnight. Those frozen wonders are also perfect for smoothies, or course.

Enjoy your healthy treat!

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Pawa Bowls with Bok Choy, Pickled Veggies, Pumpkin Seeds and Wafu Sauce


So, if you are Vegetarian or Vegan in Montreal, you most certainly are aware of the restaurant Aux Vivres, which is one of the most attended Vegan spot in town. If you are not, then, you are missing some pretty amazing bowls (every time I get there I’m like “Oh, gonna take something else today… and I almost always finish with a bowl, I just cannot help it!)

With that said, If you are in town, just take your bike or get in that subway and go to Aux Vivres NOW. But if you aren’t, guess what? You can do your own bowl at home.

While Aux Vivres bowls always include grilled tempeh or tofu, I decided to do a soy free version with some pumpkin seeds, and a little bit of every veggie I got in my fridge. So here is my recipe, but feel free, like I did, to just get inspired and do whatever the hell you want afterward (just make sure to put some grains, some vegetables and some sauce… it’s the whole spirit of the bowl!)

What you’ll need :

For 2 servings

  • 3/4 cup uncooked brown rice (brown rice is the only way to go in 2013! Drop that modified white scrap and say welcome to whole, fiber-licious grains!)
  • 2 large bok choy
  • 1/2 cup carrots, cut in julienne
  • 1/2 cup daikon, cut in julienne
  • 1/3 cup rice vinegar or white wine vinegar
  • 3 tbsp of water
  • 1/2 cup pumpkin seeds
  • 1 green onion
  • 1/3 cup wafu sauce (approximately) ** see the note at the end of the post if wafu doesn’t ring a bell to you. IMPORTANT : THE SAUCE IS NOT VEGAN, IT CONTAINS DEHYDRATED EGG YOLKS, BUT YOU CAN TRY TO MAKE A VEGAN VERSION OF YOUR OWN, OR BUY IT AT “AUX VIVRES” RESTAURANT**
  • Some sesame seeds, to garnish
  • Some cilantro stems, to garnish
  • Some sprouts, to garnish (I didn’t have any, so I put spinach)

How you’ll do it :

First, drain the rice and cook it.

While it’s cooking, cut your vegetables. I cut the bok choy lenght wise in two or three parts, but its optional.

photo-11Yeah, this time, I got totally crazy with pictures, and took a lot more than in my first post

Boil some water and steam the bok choy.

Use a Mandoline to cut the carrots and daikon in juliennes. Put them in a bowl with the rice vinegar and about 3 tablespoon of water. Set them aside (at least five minutes).


When everything is cooked, put the rice in the bottom of your bowls, cover with cooked bok choy, pickled juliennes, pumpkin seeds and sprouts (or spinach). Take some little serving bowls and pour some wafu sauce in it. Put the little bowls in the big bowls, add cilantro stems and sprinkle everything with sesame seeds.



(Gosh, my bok choy are soooo overcooked! I even tried to hid them in the bowl. I just got totally confused by all the photo taking and totally forgot them on the oven! Shame! Hope I’ll handle everything better for the next recipe!)

**Note on wafu sauce**

Buying some ready made sauce or vinaigrette isn’t really my thing, but wafu sauce in a exception to that! You can find that yummy japanese sesame seeds sauce in every grocery store in Montreal (sometimes in the fish section). It’s totally vegan and totally the best for those days when you are in a hurry! Can be put on (almost) everything : tofu, salads, chopped veggies, grains, etc.

Here a picture for you to know what you’re looking for (this is the regular non-vegan version) : photo-6

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Cold Lasagna for Hot Summer Days

Cold Lasagna For Hot Summer Days

Okay, so this is the first time I publish a recipe, ever! I’m sorry if everything is so approximative. To do this heathly yummy vegetarian lasagna (in, like, twenty minutes), you’ll need :

For 2 servings

For the sauce :

  • 3 italian tomatoes (it’s even better with cherry tomatoes, a cup or so, but I didn’t have them on hand this time)
  • 8 dried tomatoes (it can be more or less, to taste)
  • 1 clove garlic
  • 1 handfull fresh basil
  • 1/4 cup slivered almonds
  • 1/2 tbsp agave nectar of other sweetener
  • salt and pepper, if you want to
  • And well, to be honest, every other spice that may makes you happy

For the cheese :

  • Low fat cottage cheese
  • OR, for a vegan option, one of those yummy Tofu Ricotta from a recipe available online, like THIS.

For the lasagna itself :

  • 3 small zucchinis (or 2 big ones), sliced really thin on the long side with a mandoline slicer (it could event be thinner than on the picture)
  • Some hemp seed
  • Great olive oil (optionnal)

Directions :

First, put all the sauce ingredients in a blender (I use a Vitamix… so effective!).

**Prepare the Ricotta Vegan Cheese if you choose the Vegan option (I wanted it to be super fast this time, so I took regular cottage cheese)**

Then, put the lasagna together : In a regular bread pan (or any small pyrex) put one layer of sauce, then zucchinis (each layer of zucchinis may have two or three slices of thickness, depending on the amount you got), cheese, sauce, zucchinis, cheese, sauce and so on till the top, where you only put sauce (no cheese) and spread hemp seed. That’s it! No cooking!

Slice the lasagna in two parts (yeah, it’s a little hard to manipulate…) and put it in some plates.Once in the plates, put a drizzle of a good quality olive oil on top of this marvellous lasagna.

You can serve this alone or with a salad for a light dinner, or any grain you may like.


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