Archive for the ‘RECIPES’ Category

  • Vegan Borscht – Beet Soup

    Date: 2012.01.19 | Category: Dairy free, RECIPES, Vegan Soups | Response: 0

    Vegan Beet Soup

    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.

    Ingredients:

    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

    Preparation:

    1. Stir fry the onion and garlic in a little oil
    2. Shred the beets, then the carrots
    3. Cube the potatoes.
    4. Add the shredded vegetables to the onion, mix everything.
    5. Place into a cooking pot, add the water and broth over medium heat for 15mn or so.
    6. Add the tsp of sugar and tomato sauce at the very end and turn of the heat.
    7. 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 !

    Snowy scene

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  • Vegetable Fried Rice

    Date: 2012.01.16 | Category: Chinese, Dairy free, Gluten-free, RECIPES | Response: 0

    Vegetable Fried Rice

    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 
    Black pepper
    Chili paste (optional)

    Preparation:

    1. Pan fry the cubes of tofu in a little oil until golden.
    2. Sprinkle with a dash of sea salt. Set aside covered to keep warm.
    3. Pan fry the onions in a little water until translucent.
    4. Add the carrots, add a dash of sea salt and cook for a few minutes.
    5. Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
    6. Sprinkle with some soy sauce, a little sesame oil and black pepper.
    7. 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.

    Enjoy!

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  • Rejuvelac – Probiotic in a bottle

    Date: 2011.12.20 | Category: Beverages, sprouting, Superfoods | Response: 0

    As we approach the Christmas holidays, I wanted to share this recipe because it will come handy! First, let me start by saying that rejuvelac is an amazing drink that EVERYONE should make at home. If you are in your golden years, say goodbye to Metamucil and stool softeners and hello rejuvelac! If you enjoy occasional fastfood, you will want to ease your digestion with this homemade elixir! So many people suffer from digestive problems these days. Many become dependent on over-the-counter medicines that only alleviate the symptoms temporarily until they get used to them and they stop working! The great news about rejuvelac is that it not only helps move things through your digestive track but it replenishes enzymes that the standard American diet (SAD) robs from us. Apparently, not only do we produce less digestive enzymes as we get older but the ones we do produce get weaker over time! But, no worry, help is on the way and you can make it at home!  This is, by the way, one of the secrets of the healthiest and oldest people living in what is called the Blue zones (areas of the world where large number of people live to be active, healthy centenarians). They all regularly drink a type of homemade fermented brew. 

    Now, I have to say that I tried it 8 or 10 years ago but frankly the taste was a little too intense for me,  so eventhough I knew that it was a formidable digestive help, I just couldn’t get it down. And I love fermented food, pickles, chutneys etc.

    But someone recently suggested that I add some acidophilus capsules to the batch to get rid of the strong fermented taste and also to add more enzymes to the finished product (I poured the content out from the capsules). Bingo, the result was so light and almost sweet. I still can’t get over the difference. I should have done this years ago!

    So what is Rejuvelac? 

    Wheat berries

    It is basically a fermented drink made mostly from either soft wheat berries or rye but can also be made with oat, barley, millet, buckwheat, quinoa or other grains. You can think of it as liquid yogurt without the dairy, the puss, the fat and the congestion! It is packed not only with acidophilus-rich probiotic enzymes but with 8 of the B vitamins, vitamins E and K, a variety of proteins and lactic acid.

    How do you make it?

    As with any sprouted or fermented dish, the process will take a few days, but you can make more than one batch with it.

    DAY 1: I usually start in the evening by soaking 2 cups of soft wheat berries or rye in a 2 quart jar or smaller glass jars. Cover with 1 quart of water and stir. Seal the jar with the ring that comes with it and some cheese cloth. Soak overnight (8-12 hours).

    DAY 2: Next morning, pour off the water and rinse several times until the water comes out clear.
    Make sure to drain the jar by leaving it at an angle in the sink or on the dish rack.
    Rinse and drain the jar in the evening.

    DAY 3: Rinse and drain the jar twice a day.

    DAY 4: You will notice that the seeds produced little sprouts. Add 6-8 cups of filtered or spring water. Pour 2-3 capsules of acidophilus if you want a lighter flavored drink and cover with the screen. Set on top of your refrigerator (nice and toasty). Wrap a towel around the jar to keep it in the dark for the next 2 days.

    DAY 5: do nothing!

    DAY 6: Pour liquid into a glass bottle and serve, refrigerate the rest.

    You can make two more batches with the same berries by adding 1 quart of water and let it ferment for one day only.

    The fun doesn’t stop here, you can feed the berries to your compost pile or to the birds and squirrels. Is this great or what? Who knew you could get all of this just from simple wheat berries?

    So what does it tastes like?

    A little tart, kind of yogurty and sligthly carbonated depending how long you ferment it. Looks a little cloudy.

    How do you take it?

    Best to take before or between meals. I start the day with a glass on an empty stomach. You can add a little juice if you want but it isn’t needed.

    What to expect?

    Eliminating 3-4 times a day (that’s #2) without any effort! You are basically cleansing without even trying. Great for weight loss. If you are having a cooked meal without anything fresh in it, definitely drink a glass of rejuvelac to help digesting it. It is that simple. You may painlessly even pass small stones in the process.

    How long does it keep?

    Pour the liquid in clean glass bottles (Ikea sells beautiful clear glass bottles for less than $2) and keep refrigerated for up to one week. But since these are live enzymes, you should drink it in the next 2-3 days to get the most out of it.

    How much does it cost to make? 

    Probiotic rich rejuvelac

    It is so cheap to make, don’t bother buying it. A few bucks for several cups of berries, some pro-biotics (optional) and some water! Plus you can experiment with other grains and alter the taste of the finished product. Since most of the diseases are the result of improper elimination of the food we eat, make this a new habit for the New year.

    Serve it  in a martini glass without saying anything and you will have a par-tay!
    You can spike it with a little fruit juice of your choice, a slice of lime for a little extra flavor.

    One more thing, do share this post with anyone you know that suffers from digestive trouble.  Pain and discomfort are optional if you can prevent them!

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  • Vegan Cheese Ball

    Date: 2011.12.12 | Category: Dairy free, Gluten-free, RECIPES, Vegan Appetizers, vegan cheese, Vegan Holiday Treats | Response: 0

    Vegan Cheese Ball

    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!

    Ingredients:
    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

    Preparation:

    1. Place the almonds, the pine nuts and process quickly.
    2. Squeeze as much water from the tofu.
    3. Add the tofu, the olive oil, the liquid smoke, the onion powder and salt and blend.
    4. You may need to stop and mix with a spoon.
    5. Pour the mix in a bowl and fold in the chives.
    6. Make a ball and wrap in saran wrap and refrigerate overnight.
    7. The next day, crunch 1 cup of walnuts into small pieces and roll the ball to cover it completely.
    8. Serve with crackers, celery sticks or bread slices.

    Notes:
    You can make a garlicky version or use fine herbs of your choice.
    Be creative and let me know how it turned out.

    Bon appetit !

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  • Cranberry Relish

    Date: 2011.12.07 | Category: antioxidant, Dairy free, Gluten-free, RECIPES, Superfoods, Vegan Deserts, Vegan Holiday Treats | Response: 0

    Cranberry relish

    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!

    Ingredients:
    1 bag of cranberries
    2 medium oranges (organic preferrably)
    2-3 Tbl brown sugar

    Preparation:

    1. Pour the semi frozen cranberries in a food processor.
    2. Wash your oranges and cut the top off and cut into quarters.
    3. Add the oranges (the whole thing) by spreading them around the processor and sprinkle the sugar evenly.
    4. 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.
    5. 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.

    Cranberry 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!

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  • Purple Yam

    Date: 2011.11.04 | Category: Dairy free, Gluten-free, Vegan Breakfast and Brunch | Response: 0

    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.

    Baked purple yam

    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!

    Purple Yam or cool dog?

     

    Can you see it?

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  • VEGAN TORTILLA SOUP

    Date: 2011.10.23 | Category: Dairy free, Mexican, Vegan Soups | Response: 0

    Hello everyone!

    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,
    Chilaquiles…

    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.

    View from the Royal Caribbean hotel in Cancun

    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 plate

    Tropical fruit platter for breakfast!

    Eggless Potato Omelet

    Potato omelet for brunch

    Stir fried nopales (cactus)

    Nopales (cactus)

    Oven baked vegetables



    BACK TO THE TORTILLA SOUP

    Vegan mexican 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
    Salt
    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.

    Preparation:

    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 Tortilla Soup

    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.
    Crunch away!

    Enjoy!

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  • GRILLED PANINIS

    Date: 2011.10.01 | Category: French cuisine, RECIPES, Vegan Entrees | Response: 0

    
    

    Grilled paninis

    Most countries have a version of a grilled sandwich.
    France calls it Croque-monsieur, Americans call it grilled sandwich,
    Italian, grilled paninis, you get the idea. My mom makes the best
    grilled sandwich Italian style so I decided to create a vegan version.
    To get the full effect, you will need sliced vegan meat (the smoke turkey
    or ham type) and vegan cheese available in most grocery stores.
    You don’t need a fancy grilling machine. I make it most of the time with a heavy pan to press the sandwich down.

    Ingredients for grilled paninis

    INGREDIENTS per person:

    2 square slices of whole wheat bread (forget the white stuff!)
    3 slices of veggie meat (Yves’s smoked turkey is a great choice)
    1 Tbl Dijon mustard (don’t use the sweet American type)
    1 Tbl daiya cheese (or other vegan cheese of your choice)
    3 gerkins (don’t use relish, it is too sweet and slimy!)
    1 Tbl capers flattened (large ones are better but small one will do too!)
    Some vegan butter (Earth Balance)

    PREPARATION: 

    1. Lightly butter the bread slices on one side all the way to the edges.
    2. Spread mustard on the other side, then place the slices of vegie meat.
    3. Thinly slice the gerkins and capers and place on top of the vegie meat making sure that they are spread out evenly.
    4. Sprinkle the Daiya cheese or other vegan cheese of your choice.
    5. Cover and pan fry.
    6. Press the top with a heavy pan to make sure that all layers are melded together and the top and bottom are crisp.
    7. Serve immediately with a nice salad or an assortment of raw vegetables, some sliced avocado etc.

    Note: this is a thin sandwich, the type you will find in France and Italy not the gooey thick one that is usually served in the US.

    Bon appétit !

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  • ASSIETTE DE CRUDITES (Raw Vegie Plate)

    Date: 2011.09.06 | Category: French cuisine, RECIPES, Salads | Response: 2

    I was trying to find a translation for this salad and couldn’t come up with one that conveyed the meaning of assiète de crudités. A plate of raw vegetables sounds somehow boring and uneventful while the French equivalent is a standard in French restaurants, showcasing the freshness of local produce for customers wanting a light dish with lots of flavor and nutrition.

    Vegetables abound in our garden this time of the year. It is an explosion of life force, colors, textures and scents (and also weeds!) What a blessings to take a trip in our backyard and bring back a mountain of fresh greens, tomatoes and wild herbs.

    Fresh greens!

    One of our favorite dish for a quick but satisfying lunch or dinner is to do a nice spread of fresh vegetables served with some warm bread and some form of protein.
    There are so many advantages to growing your food, one of them is that you don’t have to worry about pesticides, herbicides and others nasty chemicals they are tipically dowsed with. A simple rinse and quick check for slugs is all that is required. They do love to nest in small folds, so you have to inspect the merchandise closely. Some of the other pluses is that you get to take a walk, commune with the elements, thank Mother nature for the abundance she has blessed us with, take deep breaths, listen to the sounds, marvel at newly found treasures burried under deep foliage (a yound egplant, clumps of cherry tomatoes, a baby zucchini or a flower…) look up and watch the birds in the trees. Life is sweet when we take the time to count our blessings.

    Ingredients:

    Tomatoes (roma, cherry, red, orange etc.)
    Cucumbers
    Lettuce Kale (curley, Russian etc.)
    Teese cheese*
    Fresh chives, basil leaves, Mint leaves
    Dash of salt,
    Extra virgin olive oil
    Balsamic vinegar
    French bread or herb crackers
    Any other vegetable you have on hand.

    The arrangement is really up to you.

    1. I usually place a few slices of lettuce, kale and any other wild greens I happen to find on the bottom of the plate.
    2. Make thin slices of tomatoes, spreading them on the plate. Sprinkle with a dash of find sea salt. Then sprinkle some balsamic vinegar over it, then a little extra virgin olive oil.
    3. Slice some of the Teese mozarella vegan cheese. Place a slice over each tomato slice.
    4. Chop a few basil leaves and garnish over the slices. That was the hardest part of this salad.
    5. Toast slices of French bread or just serve with crackers. I love Wasa crackers, rosemary crackers… they have less calories and are packed with flavor.
    Best Vegan Mozarella cheese

    * Teese offers the most amazing vegan cheese on the market today.

    For this recipe, use the soft mozarella version. It is moist, slices well, has a subtle flavor and makes the perfect replacement.

    One little package makes plenty of slices, depending on how thick you cut them, you can easily make 10 to 15. The price is even comparable to the dairy version, without the calories, the hormones, the fat and more importantly, the abject cruelty dairy cows are subjected to their whole lives. What’s not to like, really!

    Bon appétit

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  • EASY NUTRITIOUS SUMMER SALAD

    Date: 2011.08.22 | Category: Dairy free, Gluten-free, heart healthy foods, RECIPES, Salads, sprouting | Response: 2

    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.

    Ingredients:
    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

    Salad dressing: 
    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?

    Ingredients:
    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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