Monday, April 16, 2018

Vegan raw vanilla apple pie

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    The full season of apples is almost at its end so I wanted to try a new recipe. Some eat them all year long but I don't think they taste really good in summer, also I eat enough apples all the rest of the year to enjoy all the yummy fruit Summer has to offer.

   I'm an apple pie fan, yes, the most simple recipes are often the better ! But this time, I'm taking you to towards raw cuisine. We talk about living food because vitamins and nutrients are not damaged through the process of cooking - because there's no cooking obviously or it doesn't go beyond 40°c (100°f).

Wednesday, February 28, 2018

{ Where to eat - Paris, France } Season Square, burgers and seasonal vegan food

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    Today, I'll take you to one of the last vegan restaurants I went to in Paris earlier this year and approved to put in my "good vegan food addresses". Season Square used to be a vegan food blog that I kind of followed and Morgan and Jean-Matthieu, bloggers decided to go further in their passion to open their own place. Their project could be realized thanks to a crowdfunding on Ulule (in French). I think I put up the restaurant on my To Try List since they opened but never had the occasion to visit it before just because it's in a part of Paris I never go to.  But I loved it so much, I'll go back again very soon!

Saturday, January 27, 2018

Rooibos vegan French crepes and orange coconut syrup

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    Here I am, finally, with my own vegan crepe recipe! It must have been two years since I was looking for a recipe that suits me, I have tried several, found on the Web, in Facebook groups or blogs but there was never one that was okay. The crepes were either very thick, the taste or texture was odd or they would tar apart while cooking them in the pan. 

   I finally tried something I should have tried before, I took my mom's recipe I have been making since I was a teenager - it's foolproof and does not need to rest for an hour or anything - and replaced the eggs and milk with cornstarch and soy milk. I had tried with other plant-based milks and apple sauce or flax eggs but it never worked out as fine as I wanted it.

   My mom's crepes are the 2nd thing I learned to bake with the famous yogurt cake and they're delicious and light so I always tried to find vegan crepes that will taste just like them. And as I always want to add some personal touch to a basic recipe, I thought why not add some rooibos. I first wanted to make it infuse into soy milk but I finally tried something else, adding rooibos out of a bag directly into the batter, it's subtil but it works and it's good. I usually add some rum as my mom does but didn't here to be able to taste the rooibos.

Friday, January 19, 2018

Vegan pumpkin mac n' cheese

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    Today, still no detox on the blog, it's been cold, it's been raining so here is some comfort food! If you're living in the US, you're most than familiar with mac n' cheese but in France and other countries, this is not something common. As its name says, it's made of macaroni, bechamel sauce and melting cheese such as cheddar, diet oriented as you can see. 😁 I only tasted it once while I was an exchange student in the US and as most homes enjoy it, it was canned and not good at all to me!

   When home made, it's still not a light dish but it's simple to make and it tastes better. Here, it's a different version I wanted to share to enjoy squashes. I kept the pasta - changed the macaroni for other pasta for sauce - that are full of carbs if made out of wheat but there again, good pasta from time to time , in a reasonable quantity, it feels good.

   As we say, it's the garnish that counts, here, not giant quantity of melting cheese, the sauce is made of a seasonal vegetable: pumpkin. Then, add some milk (soy for me), nutritional yeast to give this cheesy flavor, starch to thicken he sauce and spices to season. With some parmesan (vegan or not), it makes a delicious dish that you can enjoy with some other seasonal veggies. 

Saturday, January 13, 2018

Roasted and raw pear, cocoa, cinnamon and cardamom vegan porridge / oatmeal

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    Today, I wanted to publish a new breakfast recipe - or to enjoy as healthy snack if you divide the quantities in half. If you are in a hurry in the morning, don't worry, you can still have a lovely porridge because it will be ready in 10 minutes only! Isn't it nice to sit and enjoy a healthy but yummy comforting, warm and seasonal bowl, that will fill you until lunch, especially in Winter before going out and facing a freezing weather?!

   As for the previous porridges I published before, you can adjust the recipe according to your taste, whether you like it more or less thick or liquid, if it's the first time, try the recipe and feel free to adjust the quantity of water/milk and cereal flakes next time. You can also adjust the quantity of the flakes and garnish if you're a smaller and bigger eater. And don't hesitate to vary the flakes, I often use part oats and part buckwheat, bran, quinoa, rice, spelt, etc. They all have different taste and texture. Here I used buckwheat because I think it goes so well with pear and cocoa.