Tag Archives: Easy

Chickpeas and Cranberries Sandwiches

sandwich with christmas gearSo this is Christmas! Maybe you have some friends or family staying over for the night… Well, this isn’t my case this year, cause I live in a really tiny apartment. Instead, I’ll be at my in-laws place, but maybe I’ll be doing those sandwiches anyway! They are so good and easy! Perfect for a simple Christmas time lunch (the cranberries really add a Christmas feel).

The first time I tried those sandwiches, I could not believe how tasty they were! This recipe, that I took on The simple Veganista, really became one of our go-to recipe, cause most of the ingredients are always in our cupboard. Yep, this recipe isn’t only for Christmas!

Here is what you’ll need :

Ingredients :

Makes 6 servings (you can easily divide the ingredients by two, as I did for the pictures, or keep what’s left in the refrigerator for a few days)

For the sandwiches :

  • 3 cups cooked or 2 cans (15oz) chickpeas, drained and rinsed
  • 1 cup celery, diced
  • 1/2 cup dried cranberries (or chopped fresh cranberries)
  • 1/2 cup walnuts or pecans, roughly chopped
  • 1/2 cup scallions (green onions), thinly sliced, white & green parts
  • Salt and pepper, to taste
  • Any kind of bread
  • Lettuce or sprouts (optional)

For the dressing :

  • 6 tbsp (1/3 cup) tahini
  • 4 tbsp (1/4 cup) white wine OR cider vinegar
  • 2 tbsp water
  • 2 tsp pure maple syrup

Directions :

Start by mixing all the dressing ingredients together, until it is homogeneous.

In a medium bowl, roughly mash the chickpeas with a fork or potato masher. Add the celery, cranberries, nuts, scallions, salt and pepper. Also add the dressing, and mix well.

Assemble your sandwiches on any bread you like.

tahini sauce for sandwichesingredients for sandwichesmix for sandwichessandwiches with text on left

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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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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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