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Tag: recipes

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.

Vegan homemade hummus & artichokes leaves

Vegan homemade hummus & artichokes leaves

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 […]

Vegan and gluten-free spinach & ricotta cannelloni

Vegan and gluten-free spinach & ricotta cannelloni

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 … […]

Fennel, leek, apple & turmeric soup

Fennel, leek, apple & turmeric soup

 

Leek, fennel, apple and turmeric soup

Before you start telling yourself "this is just a weird ass combination of ingredients" just give it a try and I promise you won't regret it. It is healthy, full of vitamin C thanks to the fennel, antioxidant, vitamin A and K from the leek, added to the amazing benefits of the turmeric, all combine in one yummy soup with a touch of sweetness from the apple. It is absolutely delicious and will take you out of your vegetables comfort zone.

Course Main Course, Soup
Cuisine gluten free, Mediterranean, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Amandine

Ingredients

  • 1 1/2 cup potatoes peeled and chopped
  • 2/3 cup apple chopped
  • 1 large leek sliced
  • 1 1/2 cup fennel chopped
  • 1 Tbsp olive oil
  • 2 cups vegetables broth
  • Thyme, turmeric, salt & pepper to taste

Instructions

  1. In a large saucepan, add the olive oil , the leek  and the thyme and cook with lid on, on medium heat for 3/4 min until leek is soft.

  2. Add potatoes, apple, and fennel and stir. Add turmeric enough to coat all vegetables, more if you want a stronger taste. Cook for another 4 min with lid on. 

  3. Add the vegetable broth and simmer for 15/20 min until all ingredients are soft.

  4. Let it settle for a few minutes then blend it. Taste and add salt & pepper to taste.

Vegan Creamy Cauliflower Garlic Soup

Vegan Creamy Cauliflower Garlic Soup

  Print Vegan creamy cauliflower garlic soup A yummy, thick and creamy soup that will warm up your heart. Course Soup Cuisine gluten free, vegan Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 Author Amandine Ingredients 1/2 head cauliflower […]

Vegan and Gluten-Free Tabbouleh

Vegan and Gluten-Free Tabbouleh

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, […]

Vegan “tuna” chickpea

Vegan “tuna” chickpea

 

Vegan "tuna" chickpea

Use to make sandwiches, tartines or just to add to your Buddha bowl, it's delicious, easy and so filling.

Course lunch, Main Course, Salad
Cuisine gluten free, vegan
Prep Time 10 minutes
Servings 2 people
Author Amandine

Ingredients

  • 1 can chickpeas rinsed and drained
  • 1 Tbsp malt vinegar
  • 1 Tbsp veganaise
  • 1/2 Tbsp sesame seeds
  • salt and pepper

Instructions

  1. Put chickpea in a bowl and mash with a fork until you get the consistency desired.

  2. Add all other ingredients and mix.

Roasted Red Pepper

Roasted Red Pepper

Print Roasted Red Pepper As we are away from home most of the day, we always prepare our lunch the day before, which consist of either the leftover of the night before (you got to love curry night!! ) or a Buddha bowl. For this reason, […]