Tag Archives: Green onions

Green onion and fennel “creamy” vegan dressing

close up fennel dressingHi Veggie Pawa readers! I’m so sorry it’s been almost two weeks since I posted something on the blog. I feel like I won’t be able to keep the same publishing rhythm I had during the autumn. Between looking for an apartment, looking for a job, studying, having a teaching training course and following a class at the YMCA to become a fitness teacher, I feel like I barely have any time (and/or energy) left to cook and workout!

I must admit, yep, I must admit that I underestimated the time it would take to publish a food blog! It’s a whole lot of work to cook, take notes of what I’m doing, take pictures, trying to arrange lighting, upload pictures, edit pictures, write some text (in english!) and finally publicize the post. But, hey, I have so much fun doing it, I won’t stop even thought I cannot publish as often as I would like!

So, here it is, finally, the dressing recipe I told you about almost two weeks ago. My friend Vanessa brought this dressing to our Twelft Night dinner and I simply loved it! I’m planning on doing it again tomorrow and serve it on a kale salad. Vanessa used Joel Legendre’s 4 saisons dans mes chaudrons tofu dressing recipe as a base and jazzed it with green onion and fennel. The result was divine!

Ingredients :

  • 1/4 cup silken tofu (or more, if you want it creamier)
  • 1/4 cup maple syrup
  • 1/4 cup olive oil or nut oil
  • Juice of one lemon
  • 3 green onions, roughly chopped
  • 1 tbsp fresh or dried fennel leaves (to taste)

Directions :

Mix all the ingredients together until the dressing is homogeneous and creamy. That’s it!

On Twelft Night, this dressing was serve over a salad made of different kind of shoots, dried cranberries and endives. The flavour mix was really really good!

vanessa's saladThis is Twelft Night salad before we put the dressing on.

The day after Twelfth Night, I had some leftover dressing and, late at night, I really felt like having a veggie snack (yep, I get weird kind of cravings). I filled the mason jar that held what was left of the dressing with cauliflower, close the jar to give it a good shake, and then simply ate the raw cauliflowers with a fork! Hummm, it was yummy!

cauliflower in dill dressing

me eating cauliflowerMy boyfriend witnessed my strange behaviour and took a picture of me, over-appreciating my cauliflower snack. Hehe!

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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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