There isn't just one way to be.

Month: July 2017

Vegan Bbq Pulled Jackfruit Burger and Sweet Potatoes Fries

Vegan Bbq Pulled Jackfruit Burger and Sweet Potatoes Fries

  Print Bbq Pulled Jackfruit Burger and Sweet Potatoes Fries Move away Bbq pulled jackfruit coming through ! OH. MY GOD. !!! I’ve read about people using jackfruit as a mock meat soon after turning vegan but wasn’t really sure about it… I’m a bit […]

Buddha bowl

Buddha bowl

I’ve known about Buddha bowl only very recently, pretty much when going vegan. Only to realise that I was making my own buddha bowl for a very long time without knowing it ! It’s just the perfect lunch to make the day before, pack in […]

Quinoa stuffed mushrooms & sauté yellow squash/courgettes

Quinoa stuffed mushrooms & sauté yellow squash/courgettes

 

Quinoa stuffed mushrooms & sauté yellow squash/courgettes

An easy and light meal for a tasty lunch !

Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Amandine

Ingredients

Quinoa stuffed mushrooms

  • 2 tbsp olive oil
  • 1 shallot diced
  • 2 garlic cloves minced
  • 2 portobello mushrooms
  • 1 celery stalk chopped
  • 4 sun-dried tomatoes
  • 1 cup cooked quinoa change the quantity depending on how big your mushrooms are
  • 1/4 cup Gluten free breadcrumbs
  • Salt and pepper

Dressing sauce

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • salt and pepper

Sauté yellow Squash and courgettes

  • 1/2 Tbsp olive oil
  • 1/2 Tbsp margarine
  • 1 garlic clove minced
  • 2 small yellow squash sliced
  • 1 small courgette sliced
  • Fresh coriander
  • Salt and pepper
  • Dry herbs of your choice we love coriander and oregano

Instructions

  1. Preheat your oven on 180 degrees C and prepare your baking sheet or oven dish.

  2. Heat oil in a frying pan on medium heat, add the shallots and cook until translucent, around 4  min.

  3. Chopped the mushrooms stems, and add them to the pan with the garlic, and celery and let cook for 5 min. Adjust seasoning and let cook for another 2/3 min.

  4. Transfer to a mixing bowl and add quinoa and sun-dried tomatoes. Mix together and adjust seasoning if necessary.

  5. Fill the mushroom caps with mixture an sprinkle breadcrumbs on top. Arrange in the oven dish and bake for 20 to 30 min, until mushrooms are cooked.

  6. While mushrooms in the oven, add oil and margarine to a large frying pan and sauté garlic for 3 min.

  7. Add sliced yellow squash and courgettes and fry them until brownish but don't over cook them. You don't want them mushy. Season with salt, pepper and herbs and let cool down on the side.

  8. For the dressing sauce, mix all ingredients together and drizzle on top of mushrooms and veggies just before eating.

Vegan and Gluten Free Moussaka

Vegan and Gluten Free Moussaka

  Print Vegan and Gluten Free Moussaka This is one of the first recipe that my partner and I have turned into vegetarian and then vegan. It has become her signature dish as it is the only one she would agree to make without any […]

Vegan and Gluten Free Minestrone

Vegan and Gluten Free Minestrone

Print Vegan and Gluten Free Minestrone I have never tried Minestrone before going vegan (booh me I know ! ) so I wouldn’t know what it tastes like when you cook it with pork grease. All I know is that this recipe is my new […]

Vegan yummiest caramel sauce

Vegan yummiest caramel sauce

Vegan Caramel Sauce

My partner has totally fall in love with that sauce, she uses it with everything ! It was first meant to accompany the famous Sticky date pudding, but you can have it with any other cakes or fruits, it just makes everything delicious.

Course Dessert
Cook Time 20 minutes
Total Time 20 minutes
Author Amandine

Ingredients

  • 130 ml canned coconut cream
  • 2/3 cup brown sugar
  • 2 tbsp margarine

Instructions

  1. Add in a saucepan on high heat, the 3 ingredients and bring to boil while whisking. Reduce the heat to low and let it simmer for 10 to 15 min.


  2. You can have it just like that hot and thin or put it in the fridge to get a thick cool sauce. You can make it the day before you need it and let it in the fridge if you want it thicker.

Recipe Notes

The sauce can be kept in the fridge for at least a week. 

If the coconut cream hardened, just warm it up in the microwave for 30s/1min and give it a good whisk.

Gluten free and vegan flour blend

Gluten free and vegan flour blend

    Print Vegan and Gluten Free Flour Blend So, I’ve been looking around for quite a while, trying to find the perfect blend of gluten free flour. I could just use a pre-made one, but I’m a bit of a freak when it comes […]

Vegan and Gluten free sticky date pudding with its caramel sauce

Vegan and Gluten free sticky date pudding with its caramel sauce

  Print Vegan and Gluten free sticky date pudding and caramel sauce Before you start reading, remember I’m French, not that I’m using this as an excuse –maybe just a little bit- but just so you remember I have quite a high level of food […]

Vegan Parmesan

Vegan Parmesan

 

Vegan and Gluten Free Parmesan Cheese

4 simple ingredients for a delicious vegan and gluten free parmesan to sprinkle on everything ! You can keep it in the fridge for several weeks.

Cuisine gluten free, Italian, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Amandine

Ingredients

  • 100 g raw cashews
  • 4 Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder

Instructions

  1. Blend it all in a food processor until you get a fine meal

Vegan and Gluten Free Oven Roasted Red Pepper Pasta

Vegan and Gluten Free Oven Roasted Red Pepper Pasta

Print Vegan and Gluten Free Oven Roasted Red Pepper Pasta Who said you can’t get a creamy sauce with your pasta if you are vegan?! This recipe will convince you that whatever you are missing from the omni diet, you will be able to recreate […]