Monthly Archives: August 2013

Lunch Series : Honey and Seeds Healthy Squares

cover honey and seeds healthy squares

I’ve worked in a gym long enough to know that the end of August — just as much as the beginning of January — is a time for resolutions. And among the resolutions, there is one that is particularly enduring, which is : “this year, I’m going to bring lunches to work/school”… I know, this isn’t easy! This is why I’ve planned three posts to help you out with your lunches. My guidelines for this lunch series is that the recipe must be simple and lead to a great big batch of whatever it is.

I’ve chose to start by the end : dessert. The recipe I’ll share with you today is adapted from Nutiva Raw Hemp Chia Granola Bars. I have reduced the amount of honey by half and added tahini and soaked flax seed because the original recipe was good but really really really sweet — I mean, too sweet. It was impossible for me to eat a lot of them cause I’d simply feel sick. But with my new recipe, I can eat as much of those yummy squares as I want! But, hey, I won’t be kidding you. I wrote that those are healthy but they are quite rich and filling with the amount of nuts and seeds you’ll find in there, so (try to) eat them in moderation… and you’ll have plenty for the whole week (and even more)… Yeah!

Now, let’s forget the cafeteria buttery processed muffins! With all their fast carbs, slow carbs, protein, omega-3 and healthy fats, those squares should definitely help you feeling energized and concentrate throughout the whole day!

Ingredients :

  • 3 1/2 cup rolled oats
  • 1/2 cup hempseed
  • 1/2 cup chia seeds
  • 1/4 cup flax seeds
  • one more tbsp of flaxseed, mixed with 2 tbsp of hot water
  • 1 cup unsweetened shredded coconut
  • 3/4 cup sliced almonds
  • 1/2 cup honey
  • 3/4 cup almond butter
  • 1/4 cup tahini (or more almond butter)
  • 1/2 cup coconut oil
  • a hint of vanilla (or 1 1/2 tsp vanilla extract)

Directions :

Before you put all the ingredients in a bowl, mix the 1 tbsp of flaxseed and the 2 tbsp of hot water in a cup. Let them sit for at least five minutes while it thickens.

Mix all the other ingredients in a bowl. Finish by adding the thickened flax seed.

Put the mixture into a large baking pan. Cover it with parchment paper and press with your hands to make the mix perfectly flat. It should be 1/2 to 1 inch thick.

Those squares doesn’t require any baking. Put the baking pan in the fridge for a few hours (at least… preferably overnight) and then cut the mixture into squares of bars (I personally don’t cut them in advance; I only do it when i need them).  Tadam! You have snacks and desserts for the week!

*** Note : it’s really important to wait a few hours for the squares to really hold together before you cut them. I tried to bring some to my friends  in a small container not long after I made them and it was a disaster… they were all falling apart! I thought I just did something wrong with my recipe but the morning after, they turned out to be perfect!***

Hope you enjoy this sweet healthy treat!

papier parcheminI really love the idea of the parchment paper to get the mix to flatten.yummy texture squareflat squareAs you can see, this makes a whole lot of mixture! You can do half the recipe if you think it’s going to be too much.petit carré santéI even had enough to make this other little carrés vue en plongée

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Quinoa, Almonds and Sun-dried Tomatoes Vegan Veggie Burgers

burger végé2Those burgers are among the best I had in my entire life! I took the recipe on Dreena Burton’s Plant-powered kitchen at the beginning of the summer and it’s been the only burger recipe I’ve made since! (yeah, yeah, someday I’ll get over it and try new ones, but until then, I’m really happy with those).

I’m also very happy to share this festive summery recipe as I have just finished my master thesis (yeah!!!) Now I can really enjoy some time off before… I start school again (and this will happen real soon!) So today, I’m going to hit that “Jardin botanique” with my mummy and play Ultimate Frisbee with some friends and it’s going to be a real good time. Wow, writing this I just cannot believe how far I’ve come. Just a few years ago I was quite miserable, always binge drinking and making a fool of myself cause I had so many emotional and psychological issues. Now I’m all cleaned up and really happy, feeling stronger and healthier (in my mind and in my body) than I ever felt before.

Woah! I guess it’s the whole “I’ve finished my master thesis” step that makes me so thoughtful. Hey, I’m sorry guys if you just don’t care and want your burger right now! I was kind of in my own head… Okay, so, here is your recipe :

Ingredients :

  • 2 cups raw almonds
  • 1 clove garlic, cut in quarters
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari sauce
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp italian spices (the original recipe calls for rosemary, but I just cannot stand rosemary)
  • 1/4 tsp sea salt
  • 3/4 – 1 cup green onions, sliced
  • 1/2 cup sun-dried tomatoes, sliced (not oil-packed)
  • 1 1/2 cups cooked quinoa (cooled)

Instructions :

In a food processor or a high-powered blender, put the garlic, tamari, balsamic, almonds, tomato paste, spices and salt. Puree them till they seems to hold together (the nuts, once grounded, will become sticky), but do not wait to much either (you still wanna see some chunks).

Add green onions and sun-dried tomatoes and pulse again just until they are incorporated. Shape the mix into patties ; you should have 6 to 9 of them, according to the size you give them. If you have the time, put the mix 30 minutes in the fridge ; it will make it easier to form the patties.

Cook the patties in a non-stick skillet for about 5 to 7 minutes on the first side (until it’s brown) and cook it another 3 to 5 minutes on the other side.

Serve with the toppings you like. I had vegenaise, avocado (I just love love love love love avocados) and mustard shoots.

** I made my patties quite thick (with a small diameter) this time because of the bread I had. Yeah, I served those yummy on english muffins(!) cause I just wasn’t able to find any other whole wheat buns. I really get frustrated about the fact that it’s so hard to find whole cereals breads for burgers. I just won’t buy white bread. I just don’t believe in white bread(!)… But well, I can tell you that the patties holds together a lot better when they aren’t that thick! This time, they were falling appart a little bit while we were eating… but, hey, they were still good.**

légumes pour burgerboulettes pas cuites  Don’t those uncooked patties look just like meat!? Well I definitely like those plant-based burgers better!

burger3burger végé

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Tasty Veggie Vegan Spaghetti with Spinach and Walnut Pesto

tasty veggie spaghetti

I cannot stress enough how amazingly tasty this spaghetti is!!!

I have to confess that I have a pretty weird relation with spaghettis. I love pastas and have a pretty healthy relation with most of them… except spaghettis. When I was a kid, I was always asking for my spaghetti sauce to be in a separate bowl, and would eat my spaghettis with butter and parmesan. I ate all other pastas with the sauce directly topped on, but it was just impossible for me to tolerate sauce over (or even in the same plate as) spaghetti. I had to eat them separately. For me, they just didn’t belong together. Even if my mother was doing the best spag sauce in the world, I just didn’t like the way it felt on spaghetti. Weird, I know.

Despite this trauma (hehe!) I decided to give today’s spaghetti recipe from The Gourmet Vegan a try. Well, this was just an incredible harmony in my mouth. I just never, never had such a good spaghetti. And the pesto sauce just felt so right on those pastas! Maybe it’s related to the fact I cooked this recipe with gluten free rice pastas… Maybe that’s where the magic comes from to me… Well, it works for me and I’ll keep doing it again and again. Thanks to the Gourmet Vegan for having me reconcile with the most popular pasta of all! I’ve made some tiny chances from the Gourmet Vegan recipe but it’s pretty much the same.

The spinach and walnut pesto is totally yummy and I really enjoy the fact that it is a lot less expansive than the regular basil/pine nuts/parmesan pesto.

pesto pour spaghetti marocain

Ingredients :

For the pesto :

  • 100 g ( 4 oz ) fresh spinach
  • 40 g ( 1.5 oz ) toasted walnuts
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons nutritional yeast
  • 1 large clove garlic
  • 1/4 cup groundnut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

For the spaghetti :

  • 150-200 g ( 6-7 oz ) of spaghettis (I used rice spaghettis)
  • 10 tbsp of the water kept from the spaghetti cooking
  • 1 teaspoon coconut oil
  • 1 red onion, finely chopped
  • 1 orange bell pepper, chopped
  • 1 handful green beans, sliced and chopped
  • 120 g ( 5 oz ) tinned or freshly cooked chickpeas
  • 2 tbsp capers (or chopped olives)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds
  • 1 tsp chili flakes (optional)
  • 1 large tomato (or 1/2 cup cherry tomatoes) chopped
  • 30 g ( 1 oz ) fresh spinach leaves
  • Handful of fresh rocket leaves or any mixed greens

Instructions :

Prepare the pesto by putting all the pesto ingredients in a food processor and mix them until you reach the desired texture.

While the pastas are cooking, cook the vegetables in a pig pan. Bring the coconut oil to medium heat and cook the onions, green beans and bell pepper for 5 minutes.

Add the spices and chickpeas to the pan, plus 10 tbsp of water from the pasta’s cauldron and cook for another 5 to 6 minutes, until vegetables looks cooked but still a little bit crunchy.

Add the pesto to the vegetable mixture and let it heat for a minute. When you are ready to serve, add in the pastas, the tomato, the capers and the spinach. Adjust seasoning with salt and pepper, if you want to.

Serve on plates or bowls and garnish with aragula (or mixed greens).

légumes pour spaghetti marocainspaghetti marocain qui cuitservice spag marocain

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Iced Matcha Latte

matcha latte avec texte tableOne of my favourite beverage to have during the afternoon is definitely Iced Matcha Latte. I’ve discovered them in a café nearby and found out they were so easy to make. You only need a few ingredients to realize this healthy yummy platonic afternoon delight.

Ingredients :

  • 1 cup unsweeted almond milk
  • 1 tsp matcha powder
  • 1 to 2 tsp agave nectar
  • 1 to 2 ice cubes (plus some others for serving)

Directions :

Simply put all the ingredients in a blender and mix until completely smooth. Adjust sweetness to your taste with agave nectar (it’s important to put at least a drop of sweetener so it’s not too bitter tasting). Serves on some ice cubes and enjoy often.

If you are found of matcha just like I do, visit my Green Tea and White Chocolate Muffins post.

matcha latte avec texte cabaretmatcha latte


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Easy Soba Noodles With Mushrooms, Nappa Cabbage and Edamame Hummus

soba noodles 2

Time for a leftover recipe! If you followed my blog earlier this week, chances are you already have a whole lot of edamame hummus in your fridge. If it isn’t the case, see my previous post for the recipe. Hope you enjoy this easy new recipe… I’m quite proud of what I’ve put together!

Ingredients :

  • 150 g uncooked soba noodles
  • 2 cups sliced nappa cabbage
  • 1/2 cup sliced mushrooms (any kind you like)
  • 1 tbsp coconut oil (or any other oil)

sauce :

  • 2 tbsp sesame oil
  • 1 1/2 tbsp honey
  • 1 tbsp rice vinegar
  • juice from 1/2 lime
  • 1 tbsp sesame seeds

toppings (optional) :

  • lime quarters
  • cilantro stems
  • fleur de sel (I personally had “cilantro orange  salt” from Méchant Mix but I guess you may not have this on hand)
  • sesame seeds
  • edamame hummus

Directions :

Cook the noodles according to the package instructions.

Add the coconut oil in a pan and cook the nappa cabbage and mushrooms to medium heat until they are soft (around 8 minutes).

Mix the sauce ingredients together in a bowl. When the vegetables and noodles are ready, mix everything (vegetables, noodles, sauce) in the pan or the cauldron.

Place the noodles into bowls and top them with a huge spoonful (or two) of edamame hummus. Add sesame seeds to taste, a quarter of lime per bowl, some sesame stems and fleur de sel.

chou nappa pour pâtes sobanouilles soba qui cuisentsoba noodles 1I’m so sorry for the quality of these pictures. It really isn’t easy to have a proper lighting in my kitchen! o_O


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Homemade Naan Bread with Eggplant Caviar and Edamame Hummus

DSC_0252 I’ve been waiting a lot before I got this post published. Three recipes in one post ; I knew it would be a long one to write! Yep, the title says it all, I’m going to show you how I put together homemade naan bread, eggplant caviar and edamame hummus to make a savoury summer dish. This one would be an amazing option for a picnic meal. All the recipes come from different websites ; my only merit is to have put them all together. I’ve made some changes to the hummus recipe (I simply didn’t have enough chickpeas on hand, so I used edamame!), but everything else is pretty much the same.

The naan bread recipe comes from Food Doodles and was adapted from never homemaker.

Ingredients for the naan bread :

  • 1 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 2/3 cup plain yogourt (see the never homemaker recipe for vegan option. I guess “soy yogourt” would also do the trick)
  • Butter (or margarine or Earth Balance) for brushing

Directions :

This is a really quick bread to make! If you are also making the two other recipes from this post, I would suggest you to do the bread while eggplants are in the oven.

In a bowl, mix the dry ingredients. Add the yogourt and stir till you have a ball. Knead the paste 1 minute or 2 on a little of extra flour. Then, cut the ball in 4 parts and roll those in little balls. Wait one minute. Flour your counter and, using a rolling pin, get the paste flat (should be 1/4″ thick and about 8 or 9″ diameter).

Heat a non-sticky pan to medium heat. Once it is hot, put one of the bread (without oil or anything). After 30 seconds, check the bottom of the bread. If some spots are getting golden of brown, flip the bread. Wait another 30 seconds (or till golden spots forms).

Once the bread is ready, take it off the pan and put it on a towel. Brush it with some butter on both sides and put another towel on top of it so it stays hot and soft. Keep it there while you cook the other ones.

DSC_0192DSC_0211naan 2

Eggplant caviar is largely inspired by Alexandra’s kitchen, that took it in Chez Panisse book. This is enough for 3 persons, I’d say, so don’t be afraid to double the recipe if you have more guests!

Ingredients for eggplant caviar :

  • 1 large eggplant
  • 2 shallots (or 1/2 red onion)
  • 2 tbsp Balsamic of red wine vinegar
  • 1 clove garlic
  • 1/4 cup parsley or cilantro (optional)
  • Olive oil
  • Salt and pepper

Directions :

Preheat the oven to 375°F. Cut the eggplant in 1 inch cubes (you can also peal it, but I didn’t do it this time and it was still good, just not as “smoochie”). Put them in a baking dish with salt, pepper, and some olive oil. Add some tablespoons of water, cover tightly with foil and put in the oven for 30 to 40 minutes.

While it’s baking, cut the garlic and shallots (or onions) finely (I could have gone lot finer than what you see on the pictures). Put them together in a little bowl with the vinegar of your choice. Let them macerate at least 10 minutes.

Once the eggplant are cooked, get them out of the oven and mashed them with a fork. Add the shallots and garlic mixture. When you are ready to serve, stir in the parsley or cilantro. You can eat this hot or cold.

DSC_0161eggplant caviar

Hummus recipe is adapted from a recipe by Praveen Sachdev that was posted on Appetite for Instruction.

Ingredients for the edamame hummus :

  • 1 can chickpeas, drained
  • 1 cup shelled edamame beans
  • 1/3 to 1/2 cup tahini
  • 1/2 cup olive oil
  • Juice of two lemons
  • 1/2 cucumber, cubed (and peeled, if you don’t have a high powered blender)
  • 1/2 bunch cilantro
  • 1 tsp garlic powder
  • 1/2 to 1 tsp salt
  • a dash of pickle juice

Directions :

Okay, I must admit that at first, I only tried the recipe cause I was so intrigued by the pickle juice thing. And I must admit I like it very much!

The directions are really simple. Just put all the ingredients into a blender and pulse them all together. Add a little water if it’s too thick. That’s it! You can top this with some sesame seeds, to go along with the tahini. You can even add a drizzle of sesame oil.

This recipe will give you A LOT of hummus. I’ll publish a post later this week to show you a recipe I made with the leftover hummus. Of course, you can also eat it as a dip for raw or cooked vegetables, or spread it in some sandwiches.

DSC_0165edamame hummus

That’s it for today! Hope you’ll enjoy those recipes as much as I did!

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