There isn't just one way to be.

Tag: veggies

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 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 […]

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 … Until tofu. I mean tofu !!!! This is just one of the most amazing thing given to vegan, you can just cook it any way you can possibly think of and it’ll do the trick. Here, tofu replacing ricotta is absolutely incredible, you will find the same creaminess and tastiness that you used to have, without any cruelty ! Enjoy <3

Also, feel free to use this ricotta recipe for any recipe that call for real ricotta, it will be just perfect !

Vegan and gluten-free spinach & ricotta cannelloni

Creamy, tasty, and light, everything you want from cannelloni !

This is the kind of dish I like to make a bit more so we have some for the following day. So the amounts are for 2 people, for 2 dinner or 1 dinner and lunch boxes. Feel free to cut in half if you only want it for 1 meal. For the big eaters out there (ya know what am talking 'bout!) I would recommend making a little salad on the side.

Course lunch, Main Course
Cuisine gluten free, Italian, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Author Amandine

Ingredients

Tofu ricotta

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 block firm/hard tofu drained
  • 1/4 cup lemon juice fresh is better
  • 2 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • salt to taste (I put 1/2 tsp)

For the tomato sauce

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

For the cannelloni

  • 1 Tbsp olive oil
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 150 g baby spinash 4 big handfuls
  • 1 small handful of fresh basil
  • 14/16 cannelloni noodles I use the gluten-free San Remo)

Instructions

  1. If you haven't done it yet, wrap you tofu in a tea towel, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.

  2. Preheat your oven to 180 C degrees.

  3. Start with the tomato sauce : in a large skillet, add all ingredients and let it simmer gently for 15 min or until you finish the other steps.

  4. For the ricotta : In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent.

  5. In your food processor, add the tofu broke into 4 pieces, the onions & garlic 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. Reserve your ricotta in the fridge.

  6. In a frying pan, heat the last Tbsp of oil over medium heat and add the half onion and the two garlic cloves. Cook until soft and translucent. Reduce the heat, throw in the spinach and cover. Cook until the spinach has wilted, stirring every minute. Be careful, it will be quite quick.

  7. Put the spinach/onion/garlic in the food processor, then add the ricotta and most of the basil (keep some for garnish). Pulse a couple of times, until the ricotta is fully spotted with green.

  8. Check if you need to cook your cannelloni first, mine were ready to go.

  9. In your oven dish pour 1/4 of your tomato sauce. 

  10. With a tea spoon, fill the cannelloni in with the ricotta mixture then place them in your oven dish on a single layer. Repeat until you don't have anymore ricotta.

  11. Cover the cannelloni with the rest of the sauce. Make sure to cover them well, you'll want as much sauce as possible everywhere as this is what will cook your pasta.

  12. Bake for 30/35 min until the cannelloni are cooked through. You can check with a knife.

  13. Remove from oven and garnish with left over basil leaves. Serves hot. Reheat very well.

Fennel, leek, apple & turmeric soup

Fennel, leek, apple & turmeric soup

  Print 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, […]

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

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, very tasteful and I still haven't met anyone who doesn't love it !

It is suppose to be made with bulgur, in France we do it with couscous, but in order to make in gluten-free I am using quinoa, you can also use amaranth.

Course lunch, Main Course, Salad, Side Dish
Cuisine lebanese, Mediterranean, syrian
Prep Time 20 minutes
Total Time 16 minutes
Servings 2
Author Amandine

Ingredients

  • 1 cup uncooked quinoa
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro* finely chopped
  • 1/2 cup mint* finely chopped
  • 1/2 cup cucumber in very small cubes
  • 1/2 cup tomatoes* in very small cubes
  • 1/4 cup celery in very small cubes
  • 2 Tbsp olive oil
  • 1 juice of a lemon
  • Salt and pepper to taste

Instructions

  1. Cook your quinoa according to the instructions on your packaging. Once cooked let it sit for 5 min and run cold water over it to cool it down.

  2. Chopped and cut all the other ingredients from green onions to celery and put them in a large bowl.

  3. Add the cold quinoa.

  4. Add the oil, the lemon juice and salt & pepper and mix gently.

  5. Allow to sit for at least 1h in the fridge before eating so that all the different flavours can reveal themselves.

Recipe Notes

* cilantro and mint : I love my tabbouleh to be very flavorsome so I use a loose (not packed ) 1/2 cup of each but feel free to adjust this.

*tomatoes: use your favourite ones, I use cherry tomatoes.

Vegan “tuna” chickpea

Vegan “tuna” chickpea

  Print 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 […]