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Cakes et Terrines. Salades. Soupe. Tartinades et Dips. Tarte et quiches. Boulettes et galettes. Plats au four. Sandwich. Bouillon de légumes maison déshydraté sans sel. Go-To #5 - Quinoa Buddha Bowl with Miso Gravy. If bowl food ever goes out of fashion, I guess I'll just have to embrace being the food equivalent of a fanny pack wearing, 8-track listening, coleco playing out of touch ol' lady, because there is just no way I'm giving it up.

Go-To #5 - Quinoa Buddha Bowl with Miso Gravy

No matter what it is, mixing some fresh veggies with some whole grain's or beans, a little protein, and a killer sauce, is always a winner. It's quick, adaptable, mess free, and budget friendly - and just the thing you need for a busy weeknight supper. With Adam busy finishing up grad school papers and me working extra hard in the bakery, bowl food has been our saviour the last few weeks. Using up what we had in the fridge, I recently made this Buddha bowl with miso gravy. Since then it's been on repeat (much like our LP's), changing it up with roasted cauliflower, or yam, rice instead of quinoa, or tofu over tempeh.

Quinoa Buddha Bowl with Miso Gravy Serves 2, Print Recipe Here Tempeh 170 g (6 0z) Tempeh 2 Cloves Garlic, Grated 2 Tbsp. 1 Tbsp. 1 tsp. 1 tsp. 2 Tbsp. Component Cooking. Given I don’t eat a lot of stand-in meat products, I rely heavily on legumes to be the star of my meals (and protein filler!)

Component Cooking

If you’ve hung around long enough on the site, you probably know that chickpeas are my favorite. These versatile legumes can transform into so many different meals and they soak up flavor to push vegetarian meals over the top. I’ve been making spiced chickpeas in some form or another for as long as I can remember. They are simple, ready in 20 minutes or less, and can be a dinner saver when I have nothing planned. Simple Pan Fried Tamari Beets (Dairy Free) Gourmand riz sauvage aux épices, pois chiches, noix de cajou et oignons grillés - La Fée Stéphanie. Je viens juste de finir le livre, j'ai tellement travaillé ces derniers mois et semaines que j'ai vraiment l'impression de ne plus avoir rien à faire.

Gourmand riz sauvage aux épices, pois chiches, noix de cajou et oignons grillés - La Fée Stéphanie

Ce n'est pas le cas, loin de là, mais j'étais tellement habituée et passer mes journées, soirées et presque nuits devant mon ordi que j'ai l'impression d'être en vacances. Un autre très beau projet pourrait être en route, je me réjouis déjà d'y travailler. Je vous tiens au courant bien évidemment! Pour le moment, je profite de quelques jours de répit. Je pense un peu à moi, j'essaye de faire un peu de sport, je rêve de vacances, je prends du temps pour faire des sorties en famille.

Easy Tea Braised Carrots with Almonds. Post sponsored by Stash Tea.

Easy Tea Braised Carrots with Almonds

See below for more details. There are endless amount of beautiful whole carrot dishes floating around the internet with good reason. Carrots, properly cooked, develop a little more of their sweetness and have a perfect soft texture (without being mushy). These braised carrots are cooked in a smoky lapsang souchong tea. This tea adds a hint of tea flavor but mostly adds a deep, smoky flavor. The Eureka! Bowl. Peanutty Kale, Smoky-Maple Chickpeas, Sweet Potato, Avocado. Eureka!

The Eureka! Bowl. Peanutty Kale, Smoky-Maple Chickpeas, Sweet Potato, Avocado.

- a cry of joy or satisfaction when one finds or discovers something. One bite from this fully loaded vegan bowl and you just might think you have struck gold. The golden sweet potato, cheezy vegan sprinkle and smoky-maple chickpea kind of gold! Peanut Sriracha Sauce, Sweet Potato-Chickpea-Rice Bowl or Wraps. Disclosure: Sponsored post, 2015 DOLE ambassadorship.

Peanut Sriracha Sauce, Sweet Potato-Chickpea-Rice Bowl or Wraps

Bring me sweet potatoes. Fall Back. The kitchen was dark and dim by 5pm today, the low grey Los Angeles sky slowly fading from silver and milky white into dusty purples and faded blue and eventually rich navy and black. Nothing but the golden twinkling lights of hundreds of cozy homes out in the distance. A few flashes of yellow headlights from swift humming cars slipping along the invisible streets. Lets sink into these early November days and enjoy the blanket of velvet sky that wraps us tightly and keeps us simmering for a while.

Sprouted mung bowl with coconut quinoa + beet tahini. Pin it!

Sprouted mung bowl with coconut quinoa + beet tahini

This post is sponsored by USA Pulses & Pulse Canada. pin it! I follow so many bloggers, chefs, food media sites etc on Instagram and Snapchat. Around this time of year, it always feels like our little region is behind everyone else in terms of spring splendour. Rosemary White Beans (Zoes Kitchen Copycat) If you are aware of the super popular "Braised White Beans" over at Zoes Kitchen, then this post may have you all excited.

Rosemary White Beans (Zoes Kitchen Copycat)

They have many locations in 15 different states and it is a Mediterranean-focused menu. If you've never heard of them, still be excited, because these are the creamiest, dreamiest rosemary white beans ever, but totally oil-free. I first discovered Zoes Kitchen a few years ago, as I had heard about these famous white beans through some friends and since I love rosemary, I was dying to try them. Oh boy, they lived up to every expectation. They are creamy, full of flavor, filling and simple. Grilled Turnips with Dill Olive Oil. As we dive into the cooler months, I thought it was time to share one of my favorite recipes from The Easy Vegetarian Kitchen: grilled turnips (yes, I said turnips).

Grilled Turnips with Dill Olive Oil

It’s simple but that’s a big reason why I like it along with the idea of using turnips in something other than a mash. I’m guilty of passing up root vegetables for squash and sweet potatoes but over the years, I’ve found ways to get into the groove of using the different root vegetables in my cooking. I also wanted to share this recipe today to let you know that Amazon is running a deal for the month of November that the Kindle versions for The Easy Vegetarian Kitchen AND The Homemade Flour Cookbook are only $2.99.

If you’ve been wanting to check out either of the books, now is the time to go grab up the eBook versions. As mentioned above, this turnip recipe is light on ingredients but in my mind, that makes it the perfect recipe to build upon. Recette bio : ratatouille de l'hiver. Les choux ont mauvaise réputation, et on a parfois tendance à les oublier un peu.

Recette bio : ratatouille de l'hiver

Vegan "Scallop" Salad with Lemon Horseradish Dressing for Two - Veganosity. Root Vegetable Cassoulet with Sweet Potatoes. Whenever I make a vegetarian version of a meat-based staple, I’m hesitant to use the same name. They aren’t the same thing and really shouldn’t be compared. However, the idea and inspiration shine through, especially in the recipe. This root vegetable cassoulet is stewed and hearty, echoing it’s meat counterpart. In place of the meat, I used solid fall root vegetables. Fantastic Falafel Waffles. Falafels. These definitely sit at the top of my list for most attempts at a healthy makeover and at the bottom of the list of success.

How to get them crisp without deep frying? How to get them to hold together without eggs? What is the right balance of herbs and spices? Why are they so darn delicious at a restaurant and so darn underwhelming at home?! First, it involves NOT cooking your chickpeas. Falafel Waffles. Escalopes aux Pois Chiches et Seitan [Vegan] Nettle & Wild Garlic, Buckwheat Crêpes. Last month I wrote about the impending hungry gap when I posted a recipe for a tagine using the last of Winter’s root vegetables.

We’re now well into April and the hungry gap is definitely upon us. The Winter crops have come to an end and there’s little in the way of new season produce to fill our bellies. But it’s not all doom and gloom, if you happen to be partial to a spot of foraging there is plenty to be had at this time of year and fresh young nettles are just perfect right now. Crème brûlée aux cèpes { Noël 2016 } - Rose Citron. Chose promise chom’du, chose due, voici donc la première recette de mon menu de Noël! Beet Braised Lentils. 3 tablespoons olive oil 1 cup diced red onion (½ a red onion) 1 cup diced carrot ½ cup diced celery 1 cup peeled and diced beet (one large beet, plus 2 more for juicing) 4 cloves garlic-rough chopped 1 tablespoon fresh thyme leaves 1 Bay leaf 1 1/2 cups black caviar, beluga or Puy lentils (soaked overnight if possible) 4 cups chicken or vegetable stock ½ teaspoon salt salt and pepper to taste splash balsamic vinegar 1 cup fresh beet juice (either purchase from a juice bar, or juice 2 extra large beets) 2- 3 tablespoons browned butter (optional but delicious) crumbled goat cheese (optional) Instructions In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat.

Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened. Turn heat to medium, add garlic, lentils and herbs and sauté for 2 more minutes.Add stock and salt. Bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Cauliflower Steaks Over Garlicky Edamame Mash. I spend a lot of time talking clients through the process of replacing animal-protein based dishes with meatless options. Cauliflower steaks and whole roasted cauliflower are a favorite suggestion of mine: they’re easy to prepare, and they make a lovely presentation. Cajun Cauliflower with Cilantro Avocado Sauce. Post sponsored by Bed Bath & Beyond.

See below for more details. In the transition to fall, there are certain foods I gravitate towards such as warm stews, stick-to-your-rib meals, and spice. This cajun cauliflower uses one of my favorite spice combinations, also labeled as blackened seasoning. I enjoy the seasoning because it’s smoky, spicy, and the perfect compliment to cauliflower. In fact, you can easily purchase a blackened/cajun seasoning. Cauliflower Barley Risotto. It is quite amazing what pregnancy forces one to do in terms of food. I’d be telling you a bald-faced lie if I said that I ate like you see on the blog 100% of the time. I try but I have my days where I run out of steam by 3:00pm, days when even looking at the kitchen makes me cranky, and days I just want to treat myself.

M and I order pizza or go pick something up but as of late, it’s no good. Cider-Glazed Caramelized Squash & Tofu. Za'atar roasted butternut squash + chickpeas. Since we are being bombarded right now with holiday shopping, shenanigans, and sweet recipes .... I am trying to take a step back and chill a bit before the real holiday countdown beings. Curried Butternut Squash and Brown Rice Skillet - Naturally Ella. Egg and Green Bean Skillet.

For a good chunk of my life, I don’t think I knew green beans could be eaten outside of a can because about the only time of year they came into our house was around the holidays, destined for one specific dish. Even after I moved past the can and into eating fresh green beans, they were, for the most part, relegated to a side dish or on occasion salad- always for dinner. Chickpea Scramble Breakfast Bowls with Roasted Spring Vegetables. Vegan Chicken Parmesan. ► Galettes bretonnes betterave - coco - coriandre. Whole Grain Pancakes with Moroccan Oranges. L'heure du PETIT DEJEUNER VEGANE à sonné - Le chinois et la salamandre. Préparez des gaufres vegan toutes vertes pour l'apéro avec cette recette de Clea - Editions La Plage. Vegan Salmon Bagel. Esthétique des livres 1 : Dans les forêts de Sibérie, Sylvain Tesson - Blinis sans gluten au kasha □ - L'Arbre-en-ciel.

How to cook the perfect baked beans. Slow Cooker Tomato White Beans. Easy Vegan Gravy and Mashed Potatoes — Edible Perspective. White Bean Quinoa Risotto with Brassicas. Tofu Frittata with Spinach and Peppers. Vegan Omelet. Zucchini Pizza Boats, five ways. Skillet Tomato Casserole with White Beans and Parmesan Croutons. Grilled Vegetable Ratatouille - And my second Cookbook! - My New Roots. Greek Peas (Arakas Kokinistos) [Vegan] Cheonguk-jang (Natto), soja fermenté sans ferment. Brioche au porc… sans porc. » Baozi au tempeh laqué. Sushis crus - VAM 2010 #1. Curry japonais. Peking Chickpeas. Kung Pao Lentils. Riz à la noix de coco et aux épices au rice cooker Recette. Spicy Mango Tofu Stir Fry. Sticky Sesame Cauliflower. Banh Mi-less Banh Mi Bowl - Tofu Séché aux Cinq-Epices - Kind∙Healthy∙Happy.

Sensational Sweet and Spicy Sambols - My New RootsMy New Roots. Thai Tapioca Pearl Vegetable Dumplings. Onigirazu (sushi sandwich) - Lazy Cat Kitchen. Mexican Sushi with Spanish Rice and No-Cook Walnut Taco Meat - Chickpea Tortilla Nachos - My New RootsMy New Roots. Défi végan 21 jours : le bilan ** Et ma super recette de tacos au haché végétal. Cauliflower Huevos Rancheros. 20-Minute Bean And Cheese Tacos. Mexican Red Rice with Roasted Salsa Roja - Beard + Bonnet. Jamaican Jerk Grilled Eggplant. Cuban Black Beans and Rice with Collards and Plantains. Tofu Vindaloo Recipe. Pudina paratha recipe, restaurant style pudina paratha recipe. Red Lentil Masala with Spinach. Riz pilaf aux épices et à la betterave Recette. Turmeric Lemon Rice Recipe. Spiced Lentil Chard Soup - Hariyali Dal. Cauliflower & White Bean Baked Samosa Burritos. Chickpea Cauliflower Rice Biryani with Tomato Raita. Le chana masala de Justin.

Papadums. Jambalaya aux crevettes vegan. Recette Couscous à la Tfaïa. Mujadara. Moroccan Chickpea Tomato Stew. Vegetable makloubeh I Ottolenghi Recipes. Fondue franc-comtoise ... mais végétalienne ! Fondue au fromage… sans fromage. Any vegetable vinegar pickles. Pickle de carottes au gingembre. Quick Pickled Cabbage — Edible Perspective. Pickles lacto-fermentés : Betteraves et navets Recette. Kimchi facile. Mor Lahana Turşusu - pickles de chou rouge à la turque.