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 […]
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 […]
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 […]
Artichokes… One of my favourite vegetables and surprisingly for me, so unfamous. It take its origin from the Mediterranean region, which is probably why it is so common to me who was born and raised 10 min from the Mediterranean sea, and unknown to almost everyone I met along my travels. I always get excited when I see some at the markets (which is quite rare and always very pricey) and people give me weird look like if I was crazy, but it’s only because they don’t know! They don’t know how good are artichokes for you, it’s full of nutrients and antioxidant. I love the taste and they’re so easy to prepare. So because I don’t find them very often, when I buy some, I try to make the most out of them. For example with the last ones I bought, I used the leaves to dip in my homemade hummus and the hearts to add to my vegan gluten free pizza.
To cook them, nothing easier, just steam them in a sauce pan with a steamer basket or if they aren’t too big in a bamboo steamer. Eating an artichokes is like opening a present, you have to unwrap it (peal each leaves one by one) until you get to the best part, the heart or the present. You only eat the bottom part of the leaves : dip them in the sauce of your choice and scrape the white bottom of each leaves between your front teeth (very explanatory post we have here !), then you’ll get to the center, discard the hairy part with a spoon and enjoy the best part !
We used to make hummus very quick, 1 can of chickpea some lemon juice, some garlic powder, sesame oil, salt & pepper and done ! Although it was very good, I always thought it was missing something. Tahini my friends ! It has a lot more taste that sesame oil and add some creaminess. Enjoy your hummus any way you like, with carrots, cucumber, celery, on toasts, on salads or on rice. It’s good for you so don’t stop yourself !
Vegan homemade hummus & artichokes leaves
Creamy, tasty, healthy, vegan and gluten free, you will love this recipe !
- 1 can chickpeas not drained
- 3 garlic cloves pealed
- 1/3 cup tahini recipe to come
- 2 Tbsp lemon juice fresh is better
- 1 tsp salt
- 1/4 tsp cumin (more to taste)
- 1 Tbsp olive oil
In a mixing bowl, add the chickpeas and its water and the whole garlic cloves and cook in the microwave for around 4 min. Let it cool down for a few minutes.
In your blender / food processor, add the content of the mixing bowl, and the rest of the ingredients, adding the olive oil while blending. Process until smooth. Taste and adjust seasoning if necessary.
Serve topped with chopped fresh parsley, cumin powder or sesame seeds.
Spinach and ricotta cannelloni was one of our favourite vegetarian meal before we went vegan. And as much as I like the homemade nachos vegan cheese, I couldn’t imagine it to fit in this kind of dish. So I preferred staying away from it … […]
Vegan creamy cauliflower garlic soup
A yummy, thick and creamy soup that will warm up your heart.
- 1/2 head cauliflower cut into small floret
- 2 potatoes chopped
- 1 head garlic
- 1/2 red onion chopped
- 2 Tbsp olive oil
- 1/2 Tbsp dried rosemary
- 1 celery stalk chopped
- 3 cups vegetable broth
- 3 Tbsp nutritional yeast
- 1 Tbsp french mustard
- salt and pepper to taste
Preheat the oven at 200 degrees C.
Put the cut potatoes, onion and cauliflower in a large bowl and add the olive oil. Toss to coat and place on a single layer on a baking tray.
Sprinkle the rosemary over the veggies. Cut 1 cm of the top of the garlic bulb and rub the cut part in olive then place in foil and close loosely. Add the garlic on the oven tray and place the tray in the oven. Cook for 20 to 30 min or until veggies start getting brownish.
Add a little bit of olive oil in a large saucepan over medium heat and add the celery. Cook for 4/5 minutes or until celery soften.
Allow the garlic to cool down then squeeze it out of its skin. Add it and the other roasted vegetables (you can keep a few to add in the soup before serving) to the saucepan along with the vegetable stock. Depending on the size of your cauliflower and potatoes, you will probably don't use it all, just add as much as needed until veggies are covered in the saucepan.
Stir and bring to boil then simmer for 15 min. Blend the soup with a hand blender.
Once smooth and creamy add nutritional yeast, mustard and season to taste then whisk it together.
Print Vegan and Gluten-Free Tabbouleh This is a very popular summer dish in France which is originally a middle eastern salad. It is accidentally vegan so will make things easier when you’ll take it to your next family lunch or BBQ with friends. It’s refreshing, […]