There isn't just one way to be.

Month: October 2017

Vegan best white dipping sauce

Vegan best white dipping sauce

Print Vegan best white dipping sauce Use this dip for any of your vegan appetizers, like with the Sweet potatoes and Zucchini Tots. It’s refreshing, savory, and very tasteful. Course Dip, Side Dish, Snack Cuisine gluten free, vegan Prep Time 5 minutes Author Amandine Ingredients […]

Vegan and gluten-free sweet potato zucchini tots

Vegan and gluten-free sweet potato zucchini tots

  Print Vegan and gluten-free sweet potato zucchini tots This is great as a side dish or just to offer to your friends as appetizers with yummy homemade dipping sauce. Course Appetizer, Main Course, Side Dish, Snack Cuisine gluten free, vegan Prep Time 20 minutes […]

Vegan and gluten-free chocolate chip cookies

Vegan and gluten-free chocolate chip cookies

Vegan and gluten-free chocolate chip cookies

Made with almond flour, they are gluten free, vegan, refined sugar free and so delicious! Enjoy this guilt free sweetness.

Inspired by Detoxinista 

Course Dessert, Snack
Cuisine gluten free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Amandine

Ingredients

  • 2 cups almond meal
  • 1/4 cup coconut oil melted
  • 3 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/4 cup chocolate chips

Instructions

  1. Preheat your oven at 120 degrees and prepare a large baking sheet.

  2. In a bowl, mix together every ingredients (but the chocolate chips) until you have a sticky dough. Then add the chocolate chips.

  3. With your hand form small balls of dough that you'll flatten a little and drop on the baking sheet. Don't worry those cookies don't spread too much.

  4. Bake the cookies for 30 min. As it is a low temperature (because of the almond flour) they won't get golden. Once cook let them cool down before removing them.

  5. You can keep them for a few days at room temperature or longer in your fridge.

Perfect vegan bacon strips

Perfect vegan bacon strips

  Print Vegan bacon strips Crispy, smoky, deliciously savory, and so easy to make! You can store it for a couple of weeks and add it to any of your vegan salads, meals, or sandwiches. Prep Time 20 minutes Cook Time 5 minutes Total Time […]

Lemon and coriander couscous

Lemon and coriander couscous

Print Lemon and coriander couscous This is an easy and yummy side dish that goes extremely well with our vegan zucchini ravioli.Be aware this is not gluten free. Prep Time 5 minutes Total Time 5 minutes Servings 2 people Ingredients 1 cup dry couscous 1 1/2 […]

VEGAN RICOTTA & SPINACH ZUCCHINI RAVIOLI WITH HOMEMADE TOMATO SAUCE

VEGAN RICOTTA & SPINACH ZUCCHINI RAVIOLI WITH HOMEMADE TOMATO SAUCE

I finally found a new way to use this amazing tofu ricotta ! And I’m not sure which of the 2 recipes I prefer… This meal can be serve as a light lunch with a salad on the side or as a more consistent meal with some lemon and coriander couscous. Both way are divine. Though, remember couscous is not gluten-free so if you are intolerant or celiac, replace couscous by quinoa or rice.

Regarding the cashew nuts, if you don’t have a high powered blender, the earlier you soak them the better. I always forgot and only start to soak them when I start the recipe. It’s still fine, it’s just that the mozzarella is not as smooth.

Also, this is our new favourite cheese, we put that vegan mozzarella on everything ! If you have some leftover mozzarella, it keeps really well in the fridge for a few days. Use it on your next homemade meal, like pizza !

Vegean ricotta and spinach zucchini ravioli and homemade tomato sauce

This recipe makes 14 ravioli. Which would be 2 meals for 2 persons, when accompanied with a salad or couscous as presented on pictures. For one meal only, use half of everything and 2 small or one very large zucchini. 

As for the cannelloni this is a light but very satisfying meal. Packed with protein, iron, calcium, vitamins, fiber and manganese and low on fat. That tofu ricotta works perfectly is this recipe too, being creamy and so delicious !

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 people
Author Amandine

Ingredients

  • 3 MEDIUM ZUCCHINIS

TOFU and SPINACH RICOTTA

  • 1 Tbsp olive oil (optional)
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 block hard tofu
  • 1/4 cup lemon juice
  • 2 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • 500 gr baby spinach you can use less
  • salt and pepper to taste

HOMEMADE TOMATO SAUCE

  • 700 ml passata jar or 2 cans of diced tomatoes blended
  • 1 tsp brown sugar or maple syrup
  • 1 1/2 tsp dried herbs (I use oregano, basil, thyme and rosemary)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Mozzarella

  • 1/2 cup cashew nuts soaked in hot water a couple of hours prior to the cooking process if you don't have a high powered blender.
  • 1 cup hot water
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder or more
  • 2 tsp lemon juice

Instructions

  1. Start with the tofu, wrap your tofu in a tea towels, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.

  2. Then prepare you tomato sauce, in a large skillet, add all ingredients and let it simmer gently on small fire for 15 min.

  3. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.

  4. Lay them on a tea towel so it can absorb the excess of moisture.

  5. For the tofu and spinach ricotta, In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent. Then add the spinach and let it cook gently, stirring often until just cooked, no need to over cook the spinach. It will take around 4 min.

  6. In your food processor, add the tofu broke into 4 pieces, the onions, garlic & spinach, and all the remaining seasonings. Blend until smooth, don't forget to scrape the sides half way through. If needed add a bit of water to make it creamier. 

  7. On a plate/ chopping board, layer two strips of zucchinis vertically and two strips horizontally to make a cross. Using a spoon or ice-cream scoop, put the mixture in the middle of each zucchini noodle cross. Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.

  8. In an oven dish pour the tomato sauce, and evenly place the zucchini ravioli. 

  9. Drain the cashew nuts and add them and all the remaining ingredients in a blender and blend until smooth, around 1 min.

  10. Put the mixture in a small saucepan and cook it over medium heat until well thick. Around 4 min.

  11. With a spoon, add some mozzarella on top of each ravioli.

  12. Put the dish in the preheated oven at 200 degrees C for 15 to 20 min.

  13. Serve with a salad or some lemon and coriander couscous.

The 30 days vegan facts challenge

The 30 days vegan facts challenge

  In august 2017, we went to a conference about how our diet will either destroy or save our planet. The man doing the speech was Gerard Bisshop, he used to work for the Queensland Government on deforestation studies and now works for the World […]