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Recettes végétariennes

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Braised coconut spinach with chickpeas and lemon. Jaymi's Notes:This was an iffy recipe for me, so when I sat down with a hot bowl of the braised coconut spinach loaded up with sundried tomatoes and chickpeas, all I could say was, "Wow! " I wasn't sure what to think with this mix of ingredients, especially the coconut milk which is not usually something I have in meals at home or in restaurants. And while my partner kept her doubts to herself, she did let me know afterwards (as she was happily gobbling down a bowlful next to me) that she was surprised at how delicious it turned out to be. The dish is both sweet and tangy, with the strong flavor mellowed out by the blander chickpeas and spinach.

Sundried tomatoes add a great twist to the texture and a different quality of sweet than the coconut milk, making the flavor all the more complex. I cut the recipe in half, which still made more than enough for the two of us, but I did not cut the lemon zest and juice in half. More on The Cooking Project. © Jaymi Heimbuch Kelly's Recipe: 1. 2. 3. 4. Pasta and white beans with garlic-rosemary oil. If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, zillions, even, although I’d proceed with caution before auditioning a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough.

It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? The result is a great pasta for this time of year, deeply comforting and hearty but not overly decadent. Pasta and White Beans with Sizzling Garlic-Rosemary Oil Adapted, barely, from Sara Jenkins via Bon Appetit. Risotto aux cèpes et à l’huile de truffe | Foodingue! Contrairement à bien des gens, je n’ai jamais été une grande fan de risotto.

C’est peut être parce que dans le passé j’ai mangé un risotto ordinaire que je n’ai jamais été porté à en manger plus souvent. Depuis quelques mois, il m’est arrivé à plusieurs occasions d’en goûté d’excellents et ça m’a donné envie d’en cuisiner! J’avais tous les ingrédients nécessaire sous la main, parfait pour un souper de dernière minute! D’ailleurs, j’avais commandé quelques produits sur un site Internet en prévision de faire un risotto prochainement. La boutique en question, O Gourmet, propose plusieurs produits, notamment des champignons séchés, des huiles d’olive et une panoplie de produits fins à s’offrir ou à offrir en cadeau!

On y trouve plusieurs produits importés (les huiles et les vinaigres évidemment) mais également beaucoup de produits québecois comme tous les champignons séchés de Gaspésie Sauvage, une belle découverte! Préparation Les champignons séchés sont vraiment parfaits pour le risotto. Fingerling potato salad with jalapeno-cilantro salsa. Jaymi's Notes:This is a super easy recipe that anyone can pull together. Best of all, it gave me an excuse to use the mini food processor I bought a few years ago but has been sitting in a drawer waiting for me to return to cooking. Tossing the salsa ingredients into a food processor and pulsing until finely chopped is the easiest way to go, but certainly isn't necessary. Chopping and combining all the ingredients by hand is just as simple and won't add too much time to the recipe.All said, this recipe took under 20 minutes to pull together once I had all the ingredients in front of me, since you can make the salsa in the 15 minutes it took the potatoes to cook.

My only variation is that I added a splash of lime because the salad seemed to be calling for it with the jalapeno and cilantro flavors. Kelly's Recipe:When I was a kid potato salad was a fixture at every barbeque, picnic and family party. This recipe is from Gourmet, June, 2000. © Jaymi Heimbuch 1. 2. 3. 4. 5. Avocado scrambled eggs with onion and cheddar.

Jaymi's Notes:For my partner and I, an egg scramble with grilled onions, bellpepper, spinach and mushrooms is a staple on weekends. But any recipe with avocado is one worth putting aside "the usual" and trying something new. And this one might just replace our old recipe more often now that we've tasted it. This scramble cooks up in just a couple minutes so can be made even on a busy weekday morning for a hearty breakfast. The texture of the avocado, the sweetness of the grilled onions, and the sharpness of the cheddar all make for an irresistible combination on your plate. And it will keep you full for hours! More on The Cooking Project. Kelly's Recipe:My daughter goes to university out of town, and is lucky enough to have a year-round farmers' market mere steps from her flat. I imagine that the chickens are this little girl's purview and I bet she is out there every morning to collect the eggs.

This recipe is from Gourmet, January, 1999. © Jaymi Heimbuch 1. 2. 3. Quand la nourriture obtient une deuxième vie | Christiane Charette. Meatless Monday | one day a week, cut out meat. Edamame salad with avocado and radishes. Jaymi's Notes:This recipe is a great take on a favorite food: edamame. I usually pick up a package of shelled edamame every time I visit Trader Joe's and eat them by the handful or toss them in with salads. But I loved seeing a recipe that makes edamame the star of the dish. The combination with the radishes and avocado was delicious.

But what really pulls it all together is the dressing. I don't often make my own dressing but I think this recipe is going to become a staple in my fridge. It has a great kick from the garlic, tangy-ness from the rice vinegar, sweetness from the honey... basically it has everything you could want while remaining very light. I used just a splash to pull together the salad ingredients and then topped it all off with a sprinkle of sesame seeds.

More on The Cooking Project. Kelly's Recipe: I admit when I first looked at this recipe I was a bit skeptical about the combination of edamame and avocado, but it actually was quite tasty. . © Jaymi Heimbuch 1. 2. 3. Mini quiche with caramelized onions, mushrooms and feta cheese. Jaymi's Notes:I'd never made a quiche before trying this recipe and I have to admit I felt nervous about it. The first thing that scares me away from a new recipe is when it calls for dishes I don't have, and the second thing that scares me away is when it calls for ingredients I don't often work with. In this case, those were quiche moulds and pie dough. The first issue was solved with a quick trip to Cliff's Variety where I not only got the exact moulds I wanted but had to resist picking up three or four different types that all looked fun.

The second issue was solved by simply picking up frozen pie crusts. When I took the first bite of one of the quiches hot out of the oven, I was floored. More on The Cooking Project. © Jaymi Heimbuch Kelly's Recipe: My mother-in-law is 92 and still lives alone and still cooks dinner for her family on Friday nights. Mini Quiche with Onions, Mushrooms and Feta Cheese 1. 2. 3. 4. 5. 6. You can eat this hot, warm or at room temperature. Avocado and chickpea salad sandwiches. Jaymi's Notes: I live where avocado is a staple food. There is a reason why "California style" means "add some avocado, thanks.

" Both my dad and aunt have avocado trees in their back yards, and my dad's is a variety that will produce fruit late in the fall and early winter for avocados practically year-round. So I'm always looking for new things to do with the trusty old avocado. There are two reasons I love this recipe. First, it is because the chickpeas add bulk without an overpowering flavor, which means for those readers living in locations where an avocado is $4, one avocado goes a loooooong way. This recipe makes enough for several sandwiches. And second, I love to play with food, and this recipe lets you get really creative in how you craft your sandwich. More on The Cooking Project. Kelly's Recipe: We've been on a bit of an avocado kick at our house, and it seems to be making an appearance in a lot of dishes. This recipe is from the website Two Peas and Their Pod. © Jaymi Heimbuch.