Sad, sad zucchini muffins.

This is from Eat, Drink and Be Vegan book. Only made twice, but this time, i didn't have the spelt flour, so it's like blah. There is something blank about them without it...
Everytime i try to change a recipe in this book, it's unfortunately, always a fiasco. Do you have an awesome zucchini muffin recipe to pass on here?

Vegan Pâté Chinois

(Very bad photo but oh so delish)

I was searching for a perfect way to unmiss the old fashion pâté chinois, my mother's was so good even if i always unliked ground meat.
I found a recipe in Coup de Pouce magazine Vegetarian Special, so i've decided to try it, but to modify to what i wanted. The real recipe contain cheese and no creamy corn... So here it is :


A vegan paté chinois of my own

• 2 tbsp oil
• 1 diced onion
• 1 diced carrot
• 1 and 1/2 cup dried green lentils
• 1 pack of Yves Cuisine veggie ground round italian (herbs already in)
• salt and pepper to taste
• 3 and 1/2 cup of vegetable broth
• 1 little diced zucchini
• 7 big potatoes, half sweet half russet
• Milk of your choice for potatoes, about 1/4 cup
• 1 big can of creamy corn
• Dash of paprika

1. First, you bring a boil some water and cook the potatoes, about 20 to 25 minutes.
2. In a casserole, on medium, you add the oil, and sauté the oignon, carrot for 5 mins.
3. Add the lentils, ground round, salt and pepper to taste, 3 mins.
4. Add the broth, the zucchini and bring to boil.
5. Reduce heat, let it simmer for 20 minutes, cover it.
6. Stir it well frequently.
7. Let it simmer again for about 25-30 minutes more, until the lentils are tender.

Meanwhile, you gotta mash the potatoes with the milk.

When everything is ready, you take a 13''X 9'' ovenplate and you follow the 3 steps:

1. Bottom is for lentils/veg
2. 2nd floor is for creamy corn
3. Top is for potatoes. You add the paprika when you're done.
4. Put it the oven for 45 minutes at 375F.

Remove it for oven, put your nose over and do some humming, wait a little to serve. It freeze well, too. Hope you like it.

May the power of the vegan donuts...

Very bad pictures of them... But they were the last two! I'm not a such sprinkles lover, i prefer some glaze or chocolate frosting over them...The recipe is from amazing Lauren Ulm <3, over here at :  Vegan Yum Yum
Sure, it's not the fried donuts, but baked. They are moist, melt in the mouth kind.
I made a frosting with a mix of cocoa power, almond milk and powdered sugar.

Aux Vivres

This is one of my fave place, period. I went to lunch with my friend Geneviève, and it was her first meal at this place. I think i made her fell in love with the mumbai plate. The place was packed and noisy to let you know that everyone (i hope so) enjoying the food here.

This meal is just perfect. When you are a curried chickpeas addicted like us...I would also be very thankful one day to know the recipe for the delicious salad dressing, in which i also dipped my cornbread...

And for myself, i had the chili, the cornbread (and a flax maple cookie to go, cake next time...) The chili was such a comfort food, served with guacamole, sour cream and chips, the cornbread was crunchy outside, moist and fabulous inside. Vegan butter was delish, with a hit of i dont know what and yeasty flavor.

Well, now it's time for you to go there...

Accroc aux Curry de pois chiches, bonjour

J'adore la bouffe indienne. Je pourrais ne manger que ça. Ne dites surtout pas les mots PAIN NAAN en ma présence lors d'un cold turkey. Si je n'ai pas de pois chiches en ma possession, il se peut très bien que je prenne le téléphone d'une main, le dépliant de chez Mysore de l'autre et que je passe une commande dans les minutes qui suivent pour leur combo D, Sans oublier le pain Naan.

Mais cette semaine, en rédécouvrant un de mes nombreux livres, Appetite for Reduction, d'Isa Chandra Moskovitz (une de mes gourous végétaliennes) je suis tombée sur un curry de pois chiches (Curried chickpeas & Greens p.228) et je suis tombée follement amoureuse. Après je-ne-sais combien de recettes de curry essayées, voilà mon idéale.

J'ai omis les légumes verts à feuilles (Kale) proposés dans la recette. Le mélange d'épices est composé de graines de moutarde, poudre de cari, cumin, garam masala, coriandre et de gingembre. Cela ne prend que 30 minutes à préparer et cuire, tandis qu'une livraison prend 45 minutes en moyenne...

Absolute Vegan Mac & Cheeze

I think i've found a real deal here. I admit that i love a real mozza gratin, but with this cheesy sauce and some Daiya, you'll maybe, like me, forget about it.

This yummy recipe is from Robin, the hungry birdie. It comes with the Quick and dirty fabulous sauce  from Oh she glows.

I've made this recipe like its says but i used kamut fusillis. Next time, i'll double the cheesy sauce, because it's a food jewel, and there is never enough sauce!

Sunday's Melting pot

Sea salt and rosemary crackers. Half of an avocado. Chickpeas and mixed veg salad. Tofu NoMeatBalls with Tzaziki. Cauliflower red lentil soup...

This soup, i've made bunches after bunches. Thanks to Babette who made me discover the recipe. (Real recipe over there) Sarah Kramer is a genious.

Cauliflower red lentil soup

• 1 onion, chopped
• 1 tbsp ginger (fresh or powder, powder i use the Arayuma organic)
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp red pepper flakes
• 1 tsp ground turmeric
• 2 + 1/2 cups vegetables broth
• 2 cups cauliflower, chopped into bite sizes
• 2 tomatoes, diced and center removed
• 1 cup dry red lentils (and wash these babies first)
• Cilantro for garnish or dry cilantro about 1/2 tsp
• 1/2 tsp salt
• 1 tbsp oil (for the pot)

1. In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking. Add the stock, cauliflower, tomatoes, and lentils. 
2. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes or until veggies and lentils are cooked.
3. Add the salt, the cilantro and stir it up. 
4. Dig into the pan.
5. Do the double recipe and froze the half.

Pancakes parfaites

Après un écoeurantite de crèpes, je voulais du nouveau, essayer quelque chose de plus bourratif. Alors je voulais des pancakes. Celles-ci sont les perfect pancakes tirées du livre Vegan Brunch, d'Isa Chandra Moskowitz. Elles portent à merveille leur nom, divinement moelleuses et réconfortantes. Je double maintenant la recette en y ajoutant un 3/4 de tasse de bleuets, et je les conserve dans le congélateur, comme ça, lors d'un pancake craving, il y en a (presque) toujours!

'Morning!

For a first post, it's deserving breakfast! A delicious vegan pain doré recipe, (adapted by Never Home Maker's recipe here:  http://www.neverhomemaker.com/2010/05/double-dipped-vegan-french-toast.html)

Banana Chia Vegan French Toast

• 4 slices of Spelt Bread (Or any bread you like)

• 1 whole ripe banana

• 1 cup of almond milk

• 1/2 tsp cinnamon or more

• 1/8 tsp of vanilla beans (or 1/2 tsp extract)

• 1 tbsp chia seeds

• 1 tsp Earth balance or butter to grease the pan

• Maple Syrup (the real thing here)
• Whatever you want on top
• Don't forget your spatula.

1. Mash (or smash) the banana. The easiest way is to split in pieces, and smash it in parts. No lumps allowed. 
2. Add the milk, then the chia seeds, whisk it up. 
3. Add the vanilla and the cinnamon.
4. Add the EB or butter in the pan, the heat at medium. Let it melt while you dip the bread into the mixture. Let it sink the bread for 15 sec on each sides.

Cook the bread as long its brown and begin to crust, approx 5 min for a side.
I like my pain doré with hot raspberries on top, and or course, maple syrup.

Now eat.

J'arrive, j'arrive...

...Just finishing my Aux Vivres Faux cheesecake...