Monthly Archives: March 2014

Fast Food Made Healthier : Pop Corn With Chili Powder and Piri Piri Sauce

pop corn with piri piri with textToday I won’t share with you any fancy recipe… Instead, I’ll talk to you about one of my favourites — unpretentious — snacks : Spicy Pop Corn!

Strangely, I must admit that I’m not one who usually loves hot sauce. But, when my boyfriend first served me this wildly Seasoned Pop Corn, I literally fell in love with Piri Piri Sauce! I had tried it on some other things before, but it simply became magnificent once put on Pop Corn!

Piri Piri is a traditionnal Portuguese Hot Sauce that you’ll be able to find almost everywhere. Sadly, I didn’t find any organic version in my local store, but I’ll keep looking, cause it’s kinda gross to ingest any kind of preservatives… But, for the time being, I live with the regular non-organic sauce, while waiting to find something better! Do you know where to find organic Piri Piri Sauce in Montreal?

Piri Piri Sauce tastes awesome, for sure! Not only is it good on Pop Corn, but it’s also good with Tofu, or Simply mixed with Olive Oil or Vegenaise to give any meal a kick!

As for the Chili Powder adding to my Pop Corn, well… you know I really am a Chili Powder fan since Childhood (see my Tempeh Helper recipe ), so it was the perfect adding to this Pop Corn Recipe! Yep, my Boyfriend had it right : Piri Piri Sauce and Chili Powder go together like Bananas and Peanut Butter (my fave, self-made expression, yay!) I must admit, even though I do most of the cooking at home, Pop Corn and Pancakes are my lover’s territory!

I strongly recommend you to buy ORGANIC POP CORN to do this recipe. You wouldn’t want to eat any Monsanto crappy OGM, and you’re almost sure to do so if you don’t buy Organic Corn. We kinda buy everything organic in here, but Organic Corn and Soy really are on the top of the “non negotiable” list.

Now, how to make your Pop Corn without a buttery Orville Redenbacher bag? It’s as easy as one, two, three!

What you’ll need

  • Organic Pop Corn
  • Olive Oil
  • Piri Piri Sauce, to taste
  • Chili Powder, to taste

How you’ll proceed

1- Heath a large pan over maximum heath and put enough Olive Oil in it so all the bottom is covered with a thin layer of Oil. Put Pop Corn Kernels according to your hunger (remember it will get about 6 times bigger). Toss the Kernels With a big Spoon to get some Oil on every Seed and quickly close the pan lid.

2- Making Pop Corn is all about Hearing. You’ll soon hear the Pop Corn pop! You’ll know your Pop Corn is done after the popping slows down and then stops for a few seconds. Once it’s ready, close the heat, remove the lid and quickly put the Pop Corn in a big Bowl. When I say quickly, I really mean it! Otherwise, once le lid it open, the Pop Corn will jump everywhere (including in your face, which can be quite surprising at first).

3- Season your Pop Corn to your liking. If you wanna do the same as I do, put as much Piri Piri Sauce and Chili Powder as you need to make you happy. Some others of our favourites seasonings are Nutritional Yeast or Zaathar.

Even though your Pop Corn won’t feel as Greasy and as Salty as the one most of us are used to, you’ll soon appreciate the infinite possibilities of Home Made Pop Corn. Plus, your Snack will be much more healthy! Most of all : a regular greasy little Pop Corn bag costs a little more than a dollar. For the same price (or less), you’ll be able to get a whole lot of Organic Kernels! Isn’t that cool?!

pop corn with piri piriNow, last but not least, it is custom in our House to eat Pop Corn with Chinese Sticks. It keeps the hands clean, forces you to slow down on the frenetic eating and it almost makes Pop Corn classy. I dare you to try!

I hope I convinced you to try some healthier Pop Corn alternatives!

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Vegan Kale and Mushroom Risotto

vegan risotto with textWoot, woot! Veggie Pawa is still alive! I’m happy to finally take some time to share a recipe with you!

Yesterday, I worked like 16 hours on a presentation I had to make today about Romantic Painting. I’m a literature gal, but I thought it wouldn’t be too long to prepare a class about painting. Gosh, I was wrong! My memories about Romantic Painting weren’t clear at all… But even thought I felt awful yesterday for being so last minute, the lecture I gave was quite good, and now, I’m really relieved! I just want to go to my dance class, eat and sleep… And that’s exactly what I intend to do(!)

Caspar_David_Friedrich_006Caspar Friedrich, Das Eismeer, 1823-1824

Here is an image of a Friedrich painting I really like. It reminds me the feeling of our endless canadian winters (even though our landscape is more hospitable…) Yep, March is really though on the mood. Always feels like the winter is never gonna end. I’ve managed to keep quite a good morale this year cause I was really busy and couldn’t stop to think about anything, but a lot of people around me feel depressed, and I think it reached me during the last week. And what to do when the mood is down? Eat some earthy, healthy, heart and stomach filling meals seems a good idea to me! And this is exactly what this simple risotto I’m about to share with you is! Even thought it’s vegan (and quite healthy!), this risotto feels really creamy and satisfying.

My risotto was inspired by a recipe on Vegan Yack Attack, but I changed it a whole lot!

Ingredients :

  • 1 tsp. Coconut Oil
  • 1 White Onion, Diced
  • 1 Clove Garlic, Minced
  • 1 cup kale, Chopped
  • 1/2 to 1 cup Oyster (or Portabella) Mushrooms, Chopped
  • 1 Tbsp. Flour
  • 1½ cup Non-Dairy Milk
  • 1 cup Arborio Rice
  • 2 cups unsalted Vegetable Broth (you may need more)
  • 1 tbsp Nutritional Yeast
  • Salt and Pepper to Taste
  • Grilled Cashews, for topping (optional)

Directions :

In a LARGE pan, warm coconut oil over medium heat. Add the onions and wait for them to get transparent (3 to 5 minutes), stirring from time to time.

Then, lower the heat to low-medium and add the garlic. Let it cook for a minute before you add the mushrooms and the kale. Once those vegetables are added, cook until the size of the mushrooms reduced and the kale is witted (about 3 to 5 minutes).

Add the flour and stir until there’s no chunks of flour left.

Add the non-dairy milk, the nutritional yeast and the rice, and bring them to a boil.

Cook and stir until almost all the liquid is gone. Then, add the vegetable broth 1/2 cup at the time, adding some more each time it gets almost all absorbed by the rice. It should take about 18 to 20 minutes until your rice is fully cooked.

If the recommended 2 cups of vegetable broth isn’t enough for your rice, add some more broth (or water) until the rice is cooked.

Serve this risotto with some pepper and sea salt. You can also add grilled cashews or extra nutritional yeast. I would personally heat the cashews in a pan with some coconut oil (why didn’t I think of that before I took my pictures! hihi!)

risotto in the cauldron risotto with forkI had the idea of adding cashew in this meal cause the oyster mushrooms really looks like cashews on this picture! Ah, Veggie Pawa gives my good ideas!

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