Archive for the ‘Dairy free’ Category
Every now and then I like to make Yakisoba noodles. You can find them in most grocery stores in the refrigerated section, usually near the tofu and other vegetarian products. How convenient, since this recipe calls for tofu! Stay away from the packaged sauce that often comes with dry yakisoba noodles! It is full of sodium and additives and don’t taste good! The best kind (quality, price & quantity) are the fresh noodles (usually 2-3 per pack). They are ideal for a quick meal, all you have to do is to briefly soak them in some warm or hot water for them to soften. You can also substitute soba noodles if you want wider noodles.
Hime Dried Buckwheat Soba Noodles, 25.40-Ounce
I had some beautiful Swiss chard so it was a perfect combination with the noodles. The whole thing took less than 15mn. Ok, so it took a little multi-tasking but it isn’t difficult.
1 package of yakisoba noodles per person
1 sliced onion
1 cup of broccoli flowerets
1/2 cup sliced celery
1/2 cup shredded carrots
1/2 package of extra firm organic tofu
1/3 cup of soy sauce
1 Tbl sesame oil
2 Tbl rice vinegar
1 tsp sugar
2 cloves of garlic
2 tsp chili paste
PUTTING IT TOGETHER:
1. Pour hot water in a large pot and place the noodles in it. Cover and leave for a few minutes. Stir the noodles and drain them. Discard the sauce package that comes with it. Way too much salt and sugar in it!
2. Rinse the tofu and pat dry in a clean towel. Cut in cubes.
3. Chop the onion, shred the carrots, separate the broccoli in small pieces and thinly slice the celery. Set aside.
4. Heat up some vegetable oil in a frying pan.
5. Pan fry the tofu, sprinkle with a little salt or soy sauce until golden. Set aside.
6. Pour a little of the sauce in the frying pan, add the onion until lightly tender. Add the celery, carrots and broccoli and a little more of the marinade if necessary.
7. Pour the noodles and the remaining marinade and quickly mix all the veggies. Taste, add more sea salt or soy sauce if needed. Remove from heat and cover.
8. Wash and rinse the Swiss chard. Roll the leaves and make thin slices.
9. Heat up 1 tsp of vegetable oil or a little water with some sea salt and quickly heat the chard until lightly tenderized. The goal is not to turn it into welted leaves but to just soften them.
10. Place some of the chard on one side of the plate and the the noodles on the other.
If you are ever tired of chocolate chip cookies and want something a little less sweet and more exotic, go for an eggless coconut macaroon. Crispy on the outside, moist and a little chewy on the inside, these little white rocks are incredible. They are easy to make too. When I was still eating dairy products, I used to make them with sweetened condensed milk and they were really rich. After that, I forgot about them but with a little experimentation, they turned out just as good and a lot less decadent! So why not indulge and make a big batch? You can also make variations adding some chocolate or some orange peel or anything else you enjoy in your sweets.
2 cups of coconut milk
3/4 cup of dry sweetener (organic sugar)
1 tsp vanilla
2 cups dried unsweetened coconut*
1/4 cup of arrowroot or cornstarch
4 Tbs water
*if you have shredded sweetened coconut, use less dry sweetener or it will be too sweet.
- Preheat the oven to 350F
- Line a baking sheet with some parchment paper.
- Mix the coconut milk with the vanilla and sugar.
- Mix the arrowroot or cornstarch with the water and pour into the coconut milk.
- Add the dried coconut and mix well.
- If the mixture is too wet, ad a little more coconut.
- With the help of a soup spoon, make little bundles and shape them with your hands until they resemble a little pyramid.
- Bake for 20-25 mn until lightly browned on top and bottom.
Now, why would a vegan, ever care to create a veganized version of a Philly cheese steak sandwich? Even though I have had my fair share of food containing animal parts and by-products while growing up in France, I must confess that I have never tasted a steak sandwich during my carnivorous years in the US. For some reason, it didn’t appeal to me! But yesterday, my girl friend suggested I made one for lunch using some Tofurky deli slices she had bought. I thought why not? I did a little research online since I was a neophyte in the art of steak sandwich! But how complicated could it be?
Turns out, it is fairly simple and doesn’t require a lot
ingredients. So I was able to whip out a really delicious, low fat
counterfit thereof! That was pretty cool! I didn’t have French
rolls on hand, so I decided to go for an open sandwich. It is less
bread that way. We were good to go!
INGREDIENTS for 2 people:
4 slices of good French bread (toasted or not)
1/2 package of tofurkey roastbeef style
1-2 medium white or yellow onions sliced
1 Tbl balsamic vinegar
1 Tbl soy sauce
4-7 peperoncinis per person
1/2 red pepper (if you digest them)
1/3 cup Daiya cheese Pepperjack Style shreds*
PUTTING IT TOGETHER:
- Start slicing the onion.
- Put a little vegetable oil in a frying pan and cook the onions over medium heat.
- Sprinkle some balsamic vinegar and mix with the onion, then add the soy sauce. Cover and mix from time to time. Add a little water if needed until the onions are translucent.
- Open the Tofurky package and separate the slices. Slice in strips.
- If you can digest bell peppers, take a half red or green pepper, remove the stem, the seeds and slice in thin strips.
- We used pickled pepperoncini instead and it worked out even better because they were pickled and didn’t need much cooking.
- Mix the peppers or pepperoncini to the onion mixture. Cook the peppers for a few minutes or until they are more tender.
- Toast the bread if you would like, not if you are using French rolls.
- In the frying pan, create 4 separate portions and sprinkle some of the daiya pepperjack shreds and cover to melt in.
- Place the bread on plates and quickly serve the steak mixture being careful to keep the melted cheese on top. It may require a spatula and a spoon to transfer successfully.
*if you can’t find daiya pepperjack style shreds, don’t worry, if you only have regular daiya cheese, just add some sea salt, black pepper, paprika and a touch of chili powder.
Bon appétit !
By the way, this sandwich is cholesterol free (only animal products and by-products contain cholesterol), low fat (just the oil for stir-frying the onions and what’s in the cheese on top!) I used no mayonnaise or dressing for the bread because it doesn’t need it! You actually could lose weight on this! Un-believable!
So enjoy and indulge because there is nothing to be guilty about!
You saved a cow, made a great sandwich in the process, discovered a delicious new lunch dish… Life is sweet!
I woke up early this morning to discover my garden covered by a thick blanket of snow. Every little branch had a layer, every item was covered perfectly. It was a scene straight out of a Japanese garden in the winter. Breathtaking!
For some reason, all I could think about was making a nice borscht, the traditional beet soup. Luckily I happened to have beets in the refreigerator (I am not sure if I would have braved snowy roads for it though!)
It is so easy to make and has such a wonderful unique flavor. The color is pretty amazing too.
While the original recipe calls for some sausage, it so doesn’t need it. I even made it without onion and garlic because a friend of mine came for dinner and she doesn’t eat them and it was awesome. A little sweet, a little sour, yet I added nothing to make it sour.
3-4 medium red beets, peeled and shredded
2 large carrots peeled and shredded
3 medium potatoes peeled and cubed
1 medium onion chopped
1 clove of garlic minced
1 tbl vegetable oil
1/2 can of tomato sauce
1 tsp sugar
4-5 cups of water with vegetable broth (or more if you like it more liquid)
Vegan sour cream for topping
- Stir fry the onion and garlic in a little oil
- Shred the beets, then the carrots
- Cube the potatoes.
- Add the shredded vegetables to the onion, mix everything.
- Place into a cooking pot, add the water and broth over medium heat for 15mn or so.
- Add the tsp of sugar and tomato sauce at the very end and turn of the heat.
- Serve the soup into nice bowls and top with some vegan sour cream. You can also sprinkle with some fresh chives,green onions or parsley but it isn’t necessary.
Bon appétit !
If you ever have some leftover one day old rice and a few vegetables in the fridge, you have all you need for a delicious all-in-one vegetable fried rice. A great Chinese classic that was probably created to make sure that nothing in the kitchen was wasted. Folks in the South of China turned their leftovers into fried rice while folks in the North, used noodles and the famous fried noodles were born! This has to be one of the most flexible, forgiving and cheap dish I know. As a result, it is never the same depending on what is on hand, so it is always a big hit in our house. It is great to pack for lunch and keeps well refrigerated.
Ingredients for 3 people:
1 cake of extra firm organic tofu diced
3 cups of cooked rice
1/2 cup of green onions chopped
1-2 cloved of garlic minced
1 onion diced
1 cup of corn (fresh or canned)
1 large carrot thinly diced
1 cup of frozen peas
1 cup diced mushrooms (optional)
3 Tbl vegetable oil
1 tsp sesame (or peanut) oil
Chili paste (optional)
- Pan fry the cubes of tofu in a little oil until golden.
- Sprinkle with a dash of sea salt. Set aside covered to keep warm.
- Pan fry the onions in a little water until translucent.
- Add the carrots, add a dash of sea salt and cook for a few minutes.
- Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
- Sprinkle with some soy sauce, a little sesame oil and black pepper.
- You can mix the cubed tofu with the rice or serve it on top as in the picture.
Note: You can also add a handful of peanuts, or water chesnut (usually canned) if you want some extra crunch. I love some cilantro and some chili paste but I like it spicy.
Here is a great appetizer everyone will enjoy around the holidays and for any party. Who knew that you could make a dairy-free cheese ball? Warning! This ‘cheese’ ball disappears as soon as it is served so make sure to make a double batch if you have a big crowd! You get all the flavor and none of the guilt because this version has no saturated fat or cholesterol. So you can have your cheese ball and eat it too!
1 cup blanched almonds
1/2 cup pine nuts
1/2 cup of firm tofu well drained
1 Tbl nutritional yeast (optional)
1 tsp red wine vinegar
1 tsp vegetable oil
2 drops of liquid smoke
2 tsp onion powder
1/2 tsp salt
2 Tbl fresh chives
- Place the almonds, the pine nuts and process quickly.
- Squeeze as much water from the tofu.
- Add the tofu, the olive oil, the liquid smoke, the onion powder and salt and blend.
- You may need to stop and mix with a spoon.
- Pour the mix in a bowl and fold in the chives.
- Make a ball and wrap in saran wrap and refrigerate overnight.
- The next day, crunch 1 cup of walnuts into small pieces and roll the ball to cover it completely.
- Serve with crackers, celery sticks or bread slices.
Bon appetit !
This is one of my favorite relish recipe because it combines the tartness of cranberries and the freshness and sweeteness of oranges. You also get all their health benefits because you eat them whole and raw. Add the vitamin C, the amazing colors, which means, lots of phytonutrients. In our home, we don’t just wait for Thanksgiving or Christmas, whenever we need a pick me up side dish, that’s the one we go for.
You can buy cranberries in the fall, freeze a few bags for later on and you will be all set!
1 bag of cranberries
2 medium oranges (organic preferrably)
2-3 Tbl brown sugar
- Pour the semi frozen cranberries in a food processor.
- Wash your oranges and cut the top off and cut into quarters.
- Add the oranges (the whole thing) by spreading them around the processor and sprinkle the sugar evenly.
- Process everything. you will need to stop, mix and process again until most of the large pieces are nicely processed and the sugar well mixed.
- Taste, add sugar if needed, this part is up to you. Some people like it tart, others more sweat. Serve.
Nutritional facts about cranberries:
Everyone knows that they help prevent and heal urinary tract infections, but newer research also seems to indicate that they can even prevent stomach ulcers from developing. Cranberries are a major source of anti-oxidants so they are naturally anti-cancer. They are also anti-inflammatory. So, they are now in my list of super foods and they don’t cost hardly anything! So stock up!
You can serve it with tofurkey, seitan dish, mash potatoes and gravy. You get the idea, but don’t stop there. I love using the relish as a desert.
All you have to do is find a nice serving glass (or mug as in the photo), spoon some of the relish, then sprinkle some granola, then a little soy or nut milk, then more relish and finish with some granola. It is pretty, delicious and very good for you. If you want more fancy, you can add a scoop of coconut or soy icecream but it doesn’t need it.
Ok, so no more excuses for buying cranberry sauce in a can (that looks like dog food when it comes out) or other lesser versions. You know better now!
Sorry folks, it has been a while that I have posted a recipe. I have been busy preparing and teaching classes. But I do want to share something I discovered last week.
I was shopping at an Asian grocery store for one of my classes
and noticed in the vegetable section next to the potatoes some purple yams.
They didn’t look very special on the outside. Actually, they looked similar to the plain yam with the shape of butternut squash. But I had just listened the evening before to a very interesting presentation on the power of plant-based nutrition. And one of the thing I learned that evening, was the darker the food, the more phyto nutrients it contains. That would explain while kale is at the top of the leafy green vegetable family and so good for you. So when I saw purple yams, I had to get some.
I really wanted to taste them so I just roasted them without adding anything and OMG! I never tasted something so exquisite. The sweeteness was unbelievable, almost like a fruit. It is now my new breakfast. You only need one to make you feel full and satisfied.
Now I have had one every morning. It is delicious even cold, easy to carry if you want to take it with you for a morning or afternoon snack.
You can peel one and mash it and pour some nut or soy milk and nuts for your kids.
What is wonderful about this type of yam is that you don’t need to add any sweetener. Just the vegetable and nothing else. That’s fast food the way Mother Nature intended it!
This is a great item to bring if you going camping. It is cheap, easy to roast on an open fire, a great hand warmer in cold nights! What’s not to like!
From a nutrition standpoint:
A serving provides B6, vitamin A, 5% of the daily value for vitamin C, fiber, plus antioxidants. It has no fat or cholesterol.
The jury is out about potassium. Some sources say it contains a good amount, other say it doesn’t.
It also has a good sense of humor! I wanted to take a photo so that you can see the deep purple and the shape. And then, I turned the plate around and just about peed in my pants when I looked at the photo. See for yourself!
Can you see it?
I just got back from a week in Cancun, Mexico to celebrate two of my dearest girlfriend’s birthday. I know, it is a tough life, but someone has to do it!
As vegans, we were a little worried about what we would be eating in an
all-inclusive hotel, since we no longer eat cheese, butter etc. No more nachos,
Well, we ended up changing hotel and staying at the Royal Caribbean on the strip because it came with a full kitchen and a great store downstairs with lots of fruit and
vegetables at a reasonable price. We not only enjoyed our stay, the beach, the pool,
the view of the ocean but had gourmet meals every day without having to worry about hidden ingredients and bad surprises in the rice, the broth etc.
So, if you are vegan and heading to Cancun, check the Royal Caribbean hotel for availability. There is only one vegan restaurant in Cancun called Shamballa and they don’t have vegan cheese. They are working on it though!
Here are some of the dishes we had, courtesy of yours truly, who took on the kitchen duties.
Meaningless to say, we didn’t starve!
Tropical fruit platter for breakfast!
Potato omelet for brunch
BACK TO THE TORTILLA SOUP
This is a wonderful soup that can be enjoyed all year around. A Mexican classic, full of flavor and crunch. What’s not to like!
Ingredients for 4 people:
5 cups of vegetable broth
1 large onion minced
2 cloves of garlic crushed
2 tsp chili powder
1 Tbl cumin powder
1 cup of whole corn kernels
1 can of black or
1/2 cup of chopped mild green chiles (small can)*
1 cup of stewed tomatoes (or chunky salsa)
3 slices of avocado per person
1 cup fresh cilantro washed and dried
crushed tortilla chips
Vegan cheese (optional)
chopped green onions
*If you don’t have green chiles you can use diced nopales instead, they bring a nice mexican flavor to the dish. Just dice and add to soup until tender.
Heat up the broth.
Stir fry the onion and garlic in some olive oil for a few minutes.
Add the chili and cumin powder.
Pour the broth over and stir.
Add the corn, the beans, the green chiles, the tomatoes and stir again.
Cook for 15mn.
Taste and add salt if needed.
Serving the soup:
Find nice soup plates. Laddle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
Garnish with chopped cilantro and green onions, then crushed chips and slices or chunks of avocado. You can sprinkle vegan cheese if you want too.
So good and easy to make.
With the plethora of fresh vegetables available this time of the year in our own gardens, why not indulge in a healthy salad, bursting with colors, textures, flavors and nutrition?
Fresh corn is available in stores at the moment (choose organic over conventional since most of the corn grown today is genetically modified to feed cattles and farm animals).
One of my favorite addition for this healthy salad is mung Bean sprouts. It is one of the easiest thing to sprout. You can’t mess it up regardless of the temperature, even if you don’t rinse them twice a day as it is usually required for other types of seeds or beans. They also keep refrigerated for almost a week.
Mung beans sprouts are crunchy and produce a slight nutty flavor, making them a perfect addition to most salads and wraps.
They may seem small and plain but don’t let this fool you. They pack a lot of nutrition in every bite. 1 cup of raw mung beans contains 3 grams of protein. It is an excellent source of folate (vitamin B for DNA and blood cells) and manganese, a mineral essential for a healthy metabolism and bone formation.
1-2 cups of mung bean sprouts
1 cup fresh corn kernels
1/3 cup of diced red onion
1/2 cup fresh or blanched green beans
1/2 diced avocado
1 grated carrots
2 Tbl pine nuts (optional)
2 Tbl grated coconut powder (unsweetened) optional
Fresh mint or coriander leaves
I usually don’t buy salad dressing because I have been disappointed by most of them and because they always add all kind of weird stuff to make it thick. Since it only takes less than a minute to make it why not?
2 Tbl olive oil
1 Tbl balsamic vinegar
1 tsp lemon
1 Tbl nutritional yeast
salt, pepper to taste
By the way, this salad tastes even better if refrigerated over night.
I used the leftover to make a wrap with collard leaves from my garden. Talk about fresh!
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