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Do you want to eat sushis but you don't have the time or the skill to make them? Well, I'm here to tell you that I have the recipe you need which is easy, quick to make and taste delicious just like sushis!  MAKES TWO PORTIONS 25 MINUTES Ingredients - 100g. sushi rice - 1-2 carrots - 1 avocado - 100g. smoked tofu - half a mango - 2 nori sheets - 2 tablespoons tamari - 2 tablespoons sesame oil - sesame seeds (optional) Preparation 1. Wash and rinse the rice. Add it to a pan with double the amount of water. Bring to a boil before letting it simmer for 20 minutes on low heat until fully cooked with the lid on. 2. Cut the smoked tofu into small cubes. In a pan, add the sesame oil and tamari before adding the tofu. Let it cook for 10 minutes on medium heat. 3. Cut the avocado and mango into small cubes and shred the carrots. 4. Once the rice is cooked simply serve everything on a plate with the tofu and the nori sheets and more tamari if you like! Add some sesame seeds on the top and you are done!  On my quest to finding the best vegan cookie recipe, I decided to try one that includes only good, nutritious but also delicious ingredients. They may not taste like the usual sugary, buttery cookies but I can assure you that they are equally tasty!
9 COOKIES
1h40 (1H RESTING) Ingredients
Preparation 1. In a bowl, mix the coconut oil and coconut sugar together. Add in the oat milk and vanilla extract. 2. Mix well before adding the almond flour, buckwheat flour and baking powder. 3. Cut the chocolate into small chunks and add it to the bowl. Give it another good mix. 4. Place the bowl in the fridge for at least one hour. Once the dough has firmed up, remove it from the fridge and preheat the oven to 180°C. 5. Take a little bit of dough and roll it between your hands into a small ball. Place each cookie onto a baking tray lined with parchment paper. Add a little bit of fleur de sel on each cookie. 6. Put the cookie tray in the oven for approximately 15-20 minutes. Once the cookies are brown on the edges, remove them from the oven. Let them cool down completely before eating as they will not be solid when removed from the oven. Enjoy!!!  Ingredients - 340g. white flour - 60g. cocoa powder (unsweetened) - 180g. cane sugar - 2 teaspoons baking powder - 400mL plant-based milk - 160mL sunflower or rapeseed oil For the icing - 100g. dark chocolate - 100mL soja cream Preparation Preheat the oven to 180°C. In a large bowl, combine the flour, cocoa powder, sugar and baking powder. Stir well before adding the plant-based milk and the oil. Grease and flour a cake dish. Pour the batter into it. Bake it in the oven for approximately 45 to 50 minutes. Once cooked, let it cool completely before adding the icing. To make it, simply melt the chocolate and soja cream in a saucepan on medium heat. Once everything is melted, simply pour onto the cake. Cover it with shredded coconut if desired. And voilà !   Ingredients - 170g. pumpkin puree - 120mL plant-based milk - 10-12 dates (soaked in warm water for 10 minutes) - 1/2 pack of baking powder - 2 teaspoons of pumpkin pie spices (a mix of cinnamon, ginger, nutmeg and clove) - 140g. spelt flour (or white flour) - 50g. almond or peanut butter - a pinch of salt Preparation Start by preheating the oven to 180°C. In a blender, mix the dates (without the water in which they soaked), pumpkin puree, plant-based milk and the almond or peanut butter. Transfer into a large mixing bowl and add the flour, spices, baking powder and salt. Mix well. Grease 6 to 7 muffin tins and pour about 2 tablespoons of the mixture per muffin tin. Put it in the oven for 25 to 30 minutes. Check if it's cooked with a knife and you are done!   Ingredients - 250g. cooked butternut squash - 120g. quinoa - 1 teaspoon vegetable broth - a handful of pecans - 200g. firm tofu - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - fresh cilantro - salt and pepper Preparation 1. Preheat the oven to 210°C. Chop the butternut squash into small cubes and cook it in the oven with some olive oil for approximately 20-25 minutes. 2. In the meantime, cook the quinoa by simply adding 240mL of water to a pan with the quinoa and 1 teaspoon of vegetable broth. Let it boil and then simmer on low heat for 15 minutes. 3. Then, cut the tofu into small cubes and add it to a warm pan with a little bit of oil and let it cook for 10 minutes. 4. Once everything is cooked, simply pour the butternut squash, cooked quinoa and tofu into a big mixing bowl. In the tofu pan, grill some pecans and add it to the bowl with the fresh cilantro. 5. For the dressing, simply combine olive oil, balsamic vinegar, salt and pepper and add it to the salad. Mix everything well and serve !   Preparation: 30 minutes
Cooking time: 20 minutes Ingredients
For the frosting
Preparation 1. Preheat the oven to 200°C. 2. Melt the coconut oil and add the plant-based milk. 3. In a large bowl, add the flour, cocoa powder, sugar, baking powder, vanilla and salt and stir well. 4. Add the plant-based milk and coconut oil mixture. Again, stir well. 5. Cover a rectangular baking tin with parchment paper and pour the batter in it. 6. Cook it for 20 minutes and let it cool before removing it from the tin. 7. For the frosting, simply melt the chocolate with the coffee and soy cream until everything is combined. Pour it onto the cake and immediately cover it with coconut shreds. 8. Place in the fridge for at least an hour to allow it to firm up and before cutting in into squares. Enjoy it with warm coffee or tea!  Ingredients
- 300g. white flour - 150g. sugar - 2 tablespoons chia seeds - 2 teaspoons baking powder - the zest of an organic lemon - 100mL lemon juice (approximately 3 lemons) - 100mL sunflower or rapeseed oil - 100mL plant-based milk for the icing - 100g. icing sugar - 25mL lemon juice (2 lemons) Preparation Preheat your oven to 180°C. In a large bowl, add the flour, baking powder, sugar and chia seeds. Mix well before adding the lemon zest, lemon juice, oil and plant-based milk. Stir well until everything is well combined. Oil and flour a cake mould and pour the batter into it. Place the cake in the oven for approximately 45-50 minutes, checking the cooking with a knife. Once baked, allow it to cool completely before removing the cake mould. For the icing, simply stir the icing sugar and lemon juice together until a smooth paste starts to form. Pour the icing onto the cake and let it harden for 20-30 minutes. Voilà!  One thing that brings me a lot of joy on the week-ends is making pancakes for breakfast ! This simple recipe requires only 4 ingredients that are usually laying around your kitchen anyway.
Ingredients - 200g. white flour - 2 teaspoons baking powder - 1 banana - 190mL plant-based milk (I prefer oat milk for this recipe) Preparation In a large bowl, add the flour, baking powder and mix well. Mash the banana into a puree before adding to the bowl with the plant-based milk. Mix well until having a smooth batter which should be neither too thick nor too thin. Heat a pan on medium-high heat and pour two tablespoons of the batter per pancake. Let it cook on each side for approximately 2-3 minutes, or until bubbles start to appear on the top. Then, they are ready! Top them with maple syrup and voilà!  Ingredients for the dough - 100g. margarine /vegan butter - 330mL plant-based milk - 1 pack of dry yeast - 500g. white flour - 2 teaspoons ground cardamom - a pinch of salt Ingredients for the filling - 90g. margarine (at room temperature) - 50g. brown sugar - 2 teaspoons ground cardamom - A little bit of marzipan - A little bit of agave or maple syrup for the glazing Preparation In a small pan, heat the plant-based milk, margarine on low to medium heat. Once it's lukewarm, add the yeast and let it activate for 5 minutes. In a large mixing bowl, combine the flour, cardamom and salt. Then add in the wet mixture and knead the dough and form a bowl. Place it back into the bowl and let it rise in the oven turned off for one hour. In the meantime, prepare the filling by mixing all the ingredients together. Once your dough has risen, preheat the oven to 180°C. Spread the dough with a rolling pin into a rectangle shape with about 1/2 centimetre thickness. Spread the filling mixture on it and double the dough. Make the buns following the pictures hereafter.  Place the buns on a baking tray lined with parchment paper. Bake in the oven for 15-20 minutes before removing them and brushing the buns with agave or maple syrup. Place back in the oven for 5 more minutes. Voilà !
Si il y a bien une recette que j'ai dû faire chaque semaine depuis le début de ce confinement, ce sont ces cookies... Ingrédients - 140g. sucre - 100g. margarine (à température ambiante) - 1 sachet de sucre vanillé - 1 pincée de sel - 60mL de lait végétal - 200g. de farine blanche - 2 cc de levure chimique - 200g. de chocolat noir pour cuisiner vegan Préparation Dans un saladier, mélanger avec une fourchette le sucre, le sucre vanillé, le sel et la margarine (ramolie). Rajouter le lait et mélanger de nouveau avant d'incorporer la farine et la levure chimique. Bien mélanger le tout. Ensuite, couper la plaquette de chocolat en morceaux plus ou moins gros selon les préférences. Puis les ajouter au saladier et mélanger grossièrement. Mettre la pâte au frigo pendant 30 minutes. Une fois les 30 minutes passées, préchauffer le four à 180° puis sortir la pâte du frigo. Former des boules de la taille et la forme d'une boule de glace et les placer sur une plaque de cuisson. Veiller à bien les espacer car les cookies vont s'aplatir à la cuisson et prendre de la place. Enfourner pour une quinzaine de minutes tout en surveillant. Les cookies sont cuits quand le bord commence à être brun. Attention, c'est normal que le centre soit encore mou, les cookies vont durcir en refroidissant. Voilà !!!  |
Welcome!Here, I share vegan recipes which are both delicious and easy to make! Enjoy ! 
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March 2021
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