Vegan Tiramisu Pudding Cups

 

I made these vegan tiramisu pudding cups and really liked them! I got some very small servings, though, and I wouldn’t hesitate to double the recipe next time. What I would say is that you definitely need to soak the cashews overnight (not just boil them), so I am writing that below.

For the strong brewed coffee
1 Tbsp instant coffee
1 Tbsp hot water

For the pudding
1 cup raw cashews, soaked overnight
1/3 cup canned full-fat coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
1 Tbsp strong brewed coffee (from the previous step
1 pinch sea salt

For the ganache
1/3 cup finely chopped vegan dark chocolate (I used 42 g)
1/3 cup canned full-fat coconut milk

Prepare the strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.

To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 tablespoon at a time to encourage blending (I didn’t need it), but avoid adding too much — you want the pudding to be thick.

Divide the pudding between serving glasses (shallow, wide dessert glasses are best) – you will only be adding about 3 or 4 tablespoons per glass. It’s rich! Set in the refrigerator to chill.

Meanwhile, add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes to melt.

After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20- to 30-second increments until it is entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt – that is my preferred method).

Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (about 1 tablespoon per glass), spreading with a spoon until smooth.

Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for 20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.

Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.

Chili à la courge

 

Ce n’est pas encore l’automne au Texas. En fait, on n’a pas vraiment d’automne au Texas ! Mais pour ceux et celles qui veulent un plat réconfortant, voici une idée de Coup de Pouce. (Ou plutôt, deux : je n’ai pas de photo à vous montrer, mais si vous mangez du porc, je recommande leur filet de porc à l’oignon rouge.) Là, je vous présente une recette végétalienne, un chili à la courge. Servi nature, c’est comme un ragoût, et je recommande de ne pas négliger les accompagnements (crème sure sans lactose, fromage râpé, avocat, coriandre, etc.).

5 tasses de bouillon de légumes à teneur réduite en sel (ou +, au goût)
1 ¾ tasse de protéine végétale texturée
3 c. à soupe d’huile d'olive
1 oignon ciselé
2 carottes, pelées, en petits dés
3 branches de céleris, en petits dés
2 gousses d’ail, hachées
3 c. à soupe d’assaisonnement au chili
1 ½ tasse de purée de citrouille
1 tasse de sauce tomate
1 ½ tasse de courge butternut, en petits cubes
1 boîte de haricot blanc, rincés et égouttés
sel et poivre
crème sure sans lactose et coriandre fraîche, pour garnir (facultatif)
croustilles de maïs, pour le service (facultatif)

Verser 2 tasses de bouillon dans un bol, puis ajouter la protéine végétale texturée. Laisser reposer 5 minutes. Égoutter et réserver. Dans une grande casserole, chauffer 1 c. à soupe d'huile à feu moyen-élevé. Faire revenir la PVT de 2 à 3 minutes, puis réserver dans une assiette.

Chauffer le reste de l'huile puis faire revenir l'oignon, les carottes, le céleri et l'ail 2 minutes. Ajouter l'assaisonnement au chili, le reste du bouillon, la purée de citrouille, la sauce tomate, la courge et les haricots. Saler et poivrer, puis mélanger.

Porter à ébullition, puis réduire le feu à moyen et cuire 13 minutes ou jusqu'à ce que les légumes soient tendres, en remuant régulièrement. Ajouter la PVT réservée, mélanger et chauffer 2 minutes de plus. Ajouter un peu de bouillon si nécessaire, au goût. Garnir de crème sure et de coriandre, puis servir avec des croustilles de maïs, si désiré.

Salade d'hiver

 

J’ai beaucoup aimé cette salade d’hiver de Coup de Pouce! Du chou frisé et des pommes de terre grelots, c’était génial. Je l’ai servie avec une frittata.

Pour la salade
1 paquet de pommes de terre grelots de couleur
3 tasses de chou frisé (kale), tiges fibreuses enlevées, finement émincé (j’ai haché le mien)
3 oignons verts, émincés
1/3 tasse de pistaches écalées, concassées

Pour la vinaigrette
½ tasse d'huile d'olive (j’en ai pris 6 c. à soupe)
3 c. à soupe de vinaigre de vin rouge
2 c. à soupe de moutarde de Dijon
1 c. à soupe de miel
sel et poivre

Préparation de la salade
Déposer les pommes de terre grelots dans une grande casserole, puis recouvrir d'eau froide. Porter à ébullition, réduire le feu et laisser cuire pendant 12 minutes ou jusqu'à ce qu'on puisse percer les grelots à l'aide d'un couteau. Rincer les pommes de terre à l'eau froide, puis les couper en 2 ou en 4, selon leur taille. Les mettre dans un grand saladier et ajouter les autres ingrédients.

Préparation de la vinaigrette et assemblage
Mettre tous les ingrédients de la vinaigrette dans un récipient haut et étroit. Passer au pied-mélangeur jusqu'à consistance lisse. Verser sur la salade et bien mélanger (je n’ai pas utilisé toute la vinaigrette, il y en avait un peu trop).

Dark Chocolate, Nut, and Banana Shake

 

This recipe is from chef Michael Moore (not *that* Michael Moore), and I think it’s from a cookbook called Blood Sugar. It was a really nice change from my normal breakfast, and look how beautiful it is when you bother with the melted chocolate! This makes 2 servings.

2 oz. (60 g) dark chocolate
1 tsp. agave nectar
1 Tbsp. cocoa
2 cups lactose-free milk (or almond milk)
1 large ripe banana
1 Tbsp. honey
½ cup lactose-free yogurt
½ cup silken tofu
2 Tbsp. ground almonds
2 Tbsp. lactose-free protein powder (vanilla or chocolate)
1 cup ice (I omitted that)

In a small bowl, melt the chocolate and agave in the microwave for about 20 seconds, then set aside.

Combine the cocoa with a little of the milk to make a paste, then mix it with all the remaining ingredients. Place mixture into a blender (or a large jug) and blend until smooth.

 

Spoon a little melted chocolate into your serving glasses. Use the back of a spoon to spread it around the inside of the glass.

Pour the thick shake over and serve with a little grated chocolate (or cocoa powder) on top.

Thin-Crust Pizza

 

Here’s a quick pizza recipe, where the thin crust doesn’t need to rise. This makes two small pizzas, and you can top them as you wish! It was a very satisfying meal that was quick to prepare.

For the dough
¾ cup lukewarm water
1 tsp. active dry yeast
2 cups all-purpose flour, plus more for kneading
¾ tsp. salt
2 tsp. olive oil, divided

For the toppings
½ cup pizza sauce, such as classic red sauce or a white sauce
1 to 2 cups shredded lactose-free cheese: one or a combination of mozzarella, provolone, parmesan, fontina, romano, or asiago cheese
Topping options: sautéed onions or mushrooms, sliced red peppers, pepperoni, cooked sausage, cooked bacon, etc.

Arrange a rack in the bottom third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450 °F. Meanwhile, make the dough.

Pour ¾ cup lukewarm water into a medium bowl. Sprinkle 1 teaspoon active dry yeast over the water, and let stand until the yeast is dissolved and foamy, 3 to 5 minutes.

Add 2 cups all-purpose flour and ¾ teaspoon salt. Mix with a stiff spatula or wooden spoon until floury, shaggy dough forms. Turn the dough out onto a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

Cover the dough with the upside-down bowl or a clean kitchen towel and let sit while you prepare the pizza toppings, about 10 minutes.

Divide the dough into 2 equal pieces. Working with one piece of dough at a time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a ¼-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.

Carefully remove the preheated baking sheet from the oven and place it upside down on a wire rack. Transfer the dough directly onto the upside-down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread ¼ cup sauce into a thin layer onto dough, leaving a ½-inch border. Sprinkle on the cheese and other toppings.

Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Spicy Tuna Avocado Wrap

 

Here’s a lunch idea that my kids actually liked: spicy tuna avocado wraps. For the vegetables in the wrap, I used grated carrots and lettuce because that’s pretty much the only ones the Fox would eat, but for myself, I would add strips of red bell pepper and cucumber too!

I am still looking for the perfect way to pack wraps and tacos in the lunchbox. This held together with toothpicks, though now I often use wax paper. I am open to suggestions!

2 (5-oz) cans albacore tuna, drained
1 avocado
2 Tbsp. sriracha
1 Tbsp. Dijon mustard
2 to 3 Tbsp. celery, finely chopped
2 Tbsp red onion, finely chopped
2 green onions, chopped
1 Tbsp. fresh cilantro, chopped
salt and pepper, to taste
2 heaping cups leafy green lettuce
1 cup raw veggies thinly sliced into matchsticks (cucumber, red bell pepper and carrots)
4 (8-inch) whole wheat tortillas

In a small bowl, mash together the tuna and avocado, until combined. Stir in the sriracha, Dijon mustard, celery, red onion, green onions, cilantro and salt and pepper, mixing well.

To assemble the wraps, top each tortilla with leafy greens, sliced veggies and divide the spicy tuna mixture evenly among the wraps. Tightly roll up the tortillas. Slice and enjoy!

Super Seed Trifecta Granola

 

I made this super seed trifecta granola so that I could have something with more protein and fewer carbs than regular granola. I really liked it! I decided to grind the flaxseed so that my body could absorb those nutrients better, so I am modifying that below. I also added a pinch of salt, and I am writing down my baking times.

For the dry ingredients
3 cups crisp brown rice cereal (gluten-free if necessary)
3 cups rolled oats (gluten-free if necessary)
½ cup hemp hearts (shelled hemp seeds)
½ cup brown flax seeds. ground
¼ cup chia seeds
1 generous pinch of salt

For the wet ingredients
½ cup brown rice syrup
2 Tbsp. flax oil (or other oil)
1 Tbsp. molasses
½ Tbsp. vanilla extract

Preheat the oven to 275 °F. Line two baking sheets with parchment paper.

In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients.

Heat the wet ingredients in the microwave for about 1-2 minutes. Alternatively, you can heat the wet ingredients in a saucepan, until it just begins to bubble around the edges.

Add the wet ingredients to the dry and thoroughly combine. Divide the mixture between the two baking sheets and spread out evenly.

Bake the granola for 45 minutes, switching shelves for each sheet (i.e. placing the sheet from the top shelf on the lower shelf and vice versa). In my case, I baked it in a large roasting pan, stirring every 20 minutes, for a total of 1 hour. Once done, let cool completely before transferring to an air-tight container. Enjoy!

Poulet sucré à la confiture d'abricots

Voici une bonne recette de poulet sucré à la confiture d’abricots. Je pense que ce serait très bon avec du riz, mais puisque je surveillais les glucides, j’ai plutôt servi ça avec des légumes.

¾ de tasse de confiture d’abricots
½ tasse d’échalotes françaises hachées
1/3 de tasse de bouillon de poulet
¼ de tasse de sauce tamari (ou de sauce soya)
2 gousses d’ail, hachées
2 c. à soupe de vinaigre de vin blanc
1 c. à soupe de gingembre frais râpé finement
1 c. à soupe de feuilles de thym frais ou ½ c. à thé de thym séché
½ c. à thé de sel
¼ de c. à thé de flocons de piment fort ou plus, au goût
¼ de c. à thé de cumin moulu
poivre, au goût
12 hauts de cuisse de poulet désossés et sans la peau
½ tasse d’abricots séchés coupés en deux

Préchauffer le four à 375 °F et placer la grille au centre.

Dans un grand bol, mélanger tous les ingrédients, sauf les hauts de cuisse et les abricots. Ajouter les hauts de cuisse et bien les enrober de la sauce. Transvider dans un grand plat de cuisson et cuire au four 30 minutes.

Ajouter les abricots et arroser le poulet. Poursuivre la cuisson au four 30 minutes, puis servir.

Chickpea Nuggets

 

I found this recipe for chickpea nuggets on The Kitchn ages ago and finally got around to making it, then posting about it a year and a half later – please clap. It’s actually really good! I served the nuggets with Greek salad (I like it without olives) and a delicious Greek-inspired lemon rice. (The rice is from Minimalist Baker and I will not repost the recipe, because they are being weird about it. By law, a recipe cannot be copyrighted, so it can be shared, while pictures are copyrighted and cannot be shared without permission. But they insist on doing things the other way, allowing people to repost their photos while cracking down on recipe posting. So… just go see the original link, I guess. It’s really good rice!)

½ cup panko or gluten-free breadcrumbs
½ cup rolled oats
1 (15-oz) can garbanzo beans (do not drain)
1 tsp. kosher salt
½ tsp. garlic powder
½ tsp. onion powder

Arrange a rack in the middle of the oven and heat to 375 °F.

Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.

Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.

Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and ¼ cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.

Whisk ¼ cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and ½ cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.

Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.

Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Coconut Turmeric Loaf

I liked this coconut turmeric loaf for breakfast! I used Bob Red Mill’s shredded coconut, which is much finer than standard, and I prefer that in a loaf cake; that being said, anything with shredded coconut goes on my kids’ blacklist (with the notable exception of Nanaimo bars).

For the dry ingredients
1 ½ cups flour (I used 1 cup unbleached all-purpose and ½ cup whole grain white wheat flour)
1 cup coconut flakes (I used ¾ cup, plus 1 Tbsp. for topping)
2 tsp. baking powder
¼ tsp. baking soda
1/3 tsp. salt
1 tsp. turmeric
1/8 to ¼ tsp. black pepper
¼ tsp. cinnamon or nutmeg (optional)

For the wet ingredients
1 cup non-dairy or lactose-free milk, such as almond or lite coconut (I used ½ cup coconut milk + ½ cup lactose-free milk)
½ cup maple syrup
2 Tbsp. sugar, (for sweeter cake)
1 tsp. vanilla extract
juice of 1 lime (2 to 3 Tbsp. lime or lemon juice)

Preheat the oven to 350 °F. Line a loaf pan with parchment or grease well.

Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.

In a bowl mix all the dry ingredients really well,

Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.

Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.

Golden Soup

 

Here’s a nice soup recipe for fall: golden soup from Pinch of Yum. I used less liquid than called for, but now I think you should definitely use broth instead of water, so that’s what I’m writing below. I’m also adding to soak the cashews ahead of time – the boiling won’t cut it.

Note also that since turmeric can be used as dye, it might stain a food processor or blender (in which case, leaving it out in the sun would help), so I used my immersion blender so that only the metal part came in contact with it.

The original recipe had a topping of crisp, roasted chickpeas and herbs, which would be great if you have time to make them.

2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews, soaked overnight
1 Tbsp. turmeric
7–8 cups vegetable broth (I used 4)
2 tsp. salt (less if your broth is seasoned)
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.

Add the broth (start with 4 cups and add more later as needed) and salt. Simmer until softened.

Transfer the soup to a blender and blend into a creamy consistency; it’s best to do this in batches. (This is where I recommend an immersion blender instead!)

Return to the soup pot and add any additional water or broth (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice.

Plaque de légumes rôtis et de tofu

 

Voici une recette végétarienne simple (une « crisse et cook ») : une plaque de légumes rôtis et de tofu de Ricardo. C’était bon, mais ma sauce n’a vraiment pas l’air de celle sur la photo – je pense qu’il faudrait en effet quelque chose qui ressemble davantage à la sauce barbecue de chez St-Hubert!

Pour les légumes
675 g (1 ½ lb) de pommes de terre grelots, coupées en deux
340 g (¾ lb) de choux de Bruxelles, parés et coupés en deux
3 c. à soupe d’huile végétale
2 poivrons de couleurs variées, coupés en gros dés
1 oignon rouge, coupé en dés
2 gousses d’ail, hachées
1 c. à thé d’origan séché
3 c. à soupe de persil plat ciselé

Pour la sauce et le tofu
3 c. à soupe de mayonnaise
3 c. à soupe de ketchup
1 c. à soupe de moutarde de Dijon
1 c. à soupe de vinaigre de cidre
1 c. à soupe de cassonade
½ c. à thé de paprika fumé
1 c. à soupe de fécule de maïs
675 g (1 ½ lb) de tofu ferme, coupé en gros dés
1 c. à soupe d’huile végétale


Pour les légumes
Placer la grille au centre du four. Préchauffer le four à 425 °F. Tapisser une plaque de cuisson de papier parchemin.

Sur la plaque, mélanger les pommes de terre et les choux de Bruxelles avec 2 c. à soupe de l’huile. Cuire au four 20 minutes.

Entre-temps, dans un bol, mélanger les poivrons, l’oignon, l’ail et l’origan avec le reste de l’huile.

Retirer la plaque du four. Ajouter le mélange de légumes sur la plaque. Saler, poivrer et mélanger. Poursuivre la cuisson au four 15 minutes.

Pour la sauce et le tofu
Entre-temps, dans un bol, mélanger au fouet la mayonnaise, le ketchup, la moutarde, le vinaigre, la cassonade et le paprika. Saler et poivrer. Réserver la moitié du mélange dans un petit bol pour le service. Incorporer la fécule au premier bol. Y ajouter le tofu et mélanger délicatement pour bien l’enrober.

Dans une grande poêle antiadhésive à feu moyen-élevé, chauffer l’huile. Dorer la moitié du tofu à la fois, sans remuer, 2 minutes. Remuer et poursuivre la cuisson de 2 à 3 minutes ou jusqu’à ce que le tofu soit bien doré. Réserver sur une assiette. Ajouter de l’huile, au besoin.

Sur la plaque avec les légumes, répartir le tofu. Parsemer du persil et arroser de la sauce réservée.

Sweet Potato and Black Bean Salad Bowl

 

This is another recipe from Marco Borgres’s book The Greenprint. I love this salad bowl for lunch and I’ll be making it again! I also added some roasted, salted pepitas as a topping at one point, used microgreens, and I switched up the dressing based on what I had on hand (a lime vinaigrette tastes better to me than straight-up lime juice, and I also had an herby garlicky dressing).

2 small sweet potatoes, cut into 1-inch cubes
¼ tsp. paprika
½ Hass avocado, sliced (I used more)
1 large tomato, sliced
1⁄3 sweet onion, diced
juice of ½ lime (see note above)
pinch of dried parsley flakes (I omitted that)
sea salt
2 cups spinach
1 cup canned corn, drained and rinsed
1 cup canned black beans, drained and rinsed
¼ cup hummus, store-bought or homemade

Preheat the oven to 400 °F. Line a baking sheet with parchment paper.

Spread the sweet potato over the prepared baking sheet. Sprinkle with the paprika and roast for about 30 minutes, flipping once halfway through, or until tender and golden.

Meanwhile, in a medium bowl, combine the avocado, tomato, onion, lime juice, and parsley. Season with salt to taste.

Divide the sweet potato, tomato-avocado salad, spinach, corn, and black beans between two bowls. Top with the hummus and serve.

Raw Broccoli Salad

 

This recipe is from Marco Borges’s book The Greenprint. I served it as a side to Hawaiian meatballs. I did like the salad, but the dressing skews heavily acidic and I think it could be balanced with some oil (the Little Prince emphatically agrees).

For the salad
6 cups chopped broccoli florets
2 cups cherry tomatoes, sliced
1 yellow bell pepper, chopped
1 cup hulled pumpkin seeds, lightly toasted (mine were salted as well)
½ cup finely chopped red onion

For the dressing (see note above)
1/3 cup stone-ground mustard
¼ cup cider vinegar
2 tsp. maple syrup
1 Tbsp. fresh lemon juice
1 Tbsp. water

In a large bowl, toss together the ingredients for the salad.

In a small bowl (I used a jar), whisk together the ingredients for the dressing.

Pour the dressing over the vegetables and toss to coat evenly.

Hawaiian Meatballs

 

I tried this recipe for Hawaiian meatballs.I served it once with broccoli salad, though it was also good with rice. We loved the meatballs, but the sauce was not what I expected – and I have to take the fall for that because I had to make last-minute adaptations. I didn’t have enough soy sauce, so I decreased the amount of sweetener to compensate. It was still chunkier than I would have liked, but oh well, that’s life. I did make the meatballs smaller – the below is my size and I got 44 meatballs.

For the meatballs
2 lbs. lean ground beef (I used 1 lb. beef and 1 lb. turkey)
1 cup panko breadcrumbs
¼ cup lactose-free milk
1 egg, lightly beaten
2 Tbsp. low-sodium soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. onion powder
freshly ground black pepper
1 cup white OR brown rice, cooked according to package directions

For the sauce
12 oz. crushed pineapple, OR finely minced fresh pineapple
¾ cup water (I omitted it, but did not drain the pineapple)
½ cup low-sodium soy sauce (I only had ¼ cup)
⅓ cup honey (I used ¼ cup; see note above)
2 Tbsp. brown sugar
3 Tbsp. rice wine vinegar
1 Tbsp. freshly grated ginger
2 Tbsp. cornstarch
2 Tbsp. water
fresh cilantro, chopped, for garnish
sesame seeds, for garnish

Preheat oven to 400 °F. Line a large rimmed baking sheet with parchment paper and set aside.

In a large bowl, combine ground beef, breadcrumbs, milk, egg, 2 tablespoons soy sauce, Worcestershire, garlic powder, onion powder, and pepper. Use your hands (I used a fork) to gently mix ingredients until thoroughly combined but not packed down. Scoop meat into 3-tablespoon mounds (I used a 3-Tbsp. cookie scoop and made 2 balls from a scoop) and gently roll into balls (which should measure a bit more than 1 inch across).

Arrange meatballs on prepared baking sheet, at least an inch apart. Bake meatballs for 20 minutes or until golden brown and cooked through to the center (cut into a meatball to check for doneness; internal temperature should be 165 °F if using a thermometer). Remove to a paper towel-lined plate to drain any grease and cover with foil to keep warm.

While meatballs are baking, cook rice according to package directions.

At the same time, in another saucepan set over medium heat, prepare the sauce by combining pineapple, water, soy sauce, honey, rice wine vinegar, brown sugar, and fresh ginger. Bring sauce to a boil, stirring occasionally, and then reduce to a simmer. In a small bowl, use a fork to whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stream cornstarch mixture into simmering sauce while stirring. Allow sauce to cook for a few minutes until thickened and glossy, stirring occasionally.

Serve meatballs over rice with sauce poured on top. Garnish with fresh cilantro and sesame seeds, if desired.

Mousse au chocolat protéinée

 

Voici une recette tirée de Déjeuners protéinés d’Hubert Cormier. Ça demande une certaine préparation, parce que le lait en poudre sans lactose, ça ne court pas les rues (de un), et je n’ai pas encore trouvé de poudre protéinée au chocolat végétalienne que j’aime (de deux). Le défaut, c’est que je n’ai pas assez de satiété avec ces portions (19 g de protéines, alors que je vise plutôt 30 g), mais tant qu’on a une poudre protéinée dont on aime le goût, c’est une bonne mousse!

12 oz. de tofu soyeux (les paquets ici font 10.8 oz.)
3 c. à soupe de poudre de protéines végétales au chocolat
1 c. à soupe de cacao
1 c. à soupe de sirop d’érable
2 c. à soupe de beurre d’amandes
¼ tasse de lait en poudre sans lactose
1 c. à thé d’extrait de vanille
1 c. à thé de rhum brun (j’ai plutôt mis de l’essence de noix de coco)
1 pincée de sel
1 pincée de piment broyé (je ne l’ai pas utilisé)

Au robot culinaire, mélanger tout d’abord les ingrédients de la mousse jusqu’à l’obtention d’une belle texture aérienne.

Verser dans 2 bols. Garnir au goût et servir.

Chicken Noodle Wonton Soup

 

I tried making a chicken potato soup in the Instant Pot. Honestly, it was good, but my kids weren’t crazy about it. Plus, I had to go out of my way to get white sweet potatoes. And using the Instant Pot doesn’t necessarily mean it’s a fast recipe, you know? But then I made this chicken noodle wonton soup, which is all about shortcuts. This one is super fast AND delicious! Plus, I can keep the ingredients on hand easily. It’s reminiscent of chicken noodle soup in its flavors, but it has chicken wontons instead of noodles. I made this for a quick lunch and I’m planning to do so again soon! This makes about 2 servings for me.

4 cups chicken stock
1 cup frozen mixed vegetables, such as peas and carrots
20 frozen chicken and vegetable wontons (I prefer them on the smaller side)
½ tsp. kosher salt
¼ tsp. ground black pepper
dried thyme, optional

In a large pot, bring the chicken stock to a boil over high heat.

Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8–10 minutes.

Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.

Salade automnale aux légumes rôtis

 

Voici une délicieuse salade automnale aux légumes rôtis. J’ai adoré ça comme lunch!

1 chou-fleur (pour une touche colorée, opter pour le mauve ou l’orangé)
1 petite courge butternut
2 patates douces
4 carottes
2 avocats
4 poignées de verdure au choix (épinards, laitue frisée, roquette, chou frisé, fanes de betteraves, etc.)
4 poignées de noix (noix de Grenoble, pacanes, noix de cajou, mélange du randonneur, etc.)
8 tranches de fromage à griller sans lactose de type halloumi (ou le fromage de votre choix)
1 grenade
2 c. à soupe d’huile d’olive
vinaigrette de type balsamique du commerce ou votre recette maison (au goût)
poivre et sel (au goût)

Préchauffer le four à 385 °F.

Éplucher la courge butternut, les carottes, les patates douces. Couper la courge en grandes lamelles, les carottes en deux sur la longueur et les patates douces en rondelles. Déposer tous les légumes dans un saladier. Verser 2 c. à soupe d’huile d’olive, saler et poivrer. Mélanger afin de bien enrober les légumes.

Couvrir une plaque de cuisson de papier parchemin et y déposer les légumes en une couche uniforme. Cuire 30 minutes en retournant les légumes de temps en temps.

Pendant la cuisson des légumes, couper les sommités de chou-fleur en morceaux de taille similaire. Déposer le chou-fleur dans un mélangeur et pulser 4 ou 5 fois afin d’obtenir la consistance du riz.

Chauffer un filet d’huile dans une poêle et y ajouter le riz de chou-fleur et un peu de sel. Cuire de 1 à 2 minutes pour attendrir. Réserver. Cette étape est facultative.

Faire chauffer une poêle à blanc et y torréfier les noix quelques minutes en brassant continuellement pour éviter qu’elles brûlent. Réserver.

Griller les tranches de fromage dans une poêle avec un peu d’huile.

Extraire les arilles de la grenade.

Avant de servir, éplucher et trancher les avocats. Arroser d’un filet de jus de citron.

Disposer dans un bol le riz de chou-fleur, la verdure choisie, les légumes rôtis et le fromage. Garnir avec l’avocat, les noix et les arilles de grenade. Assaisonner et arroser de vinaigrette.

Secret Ingredient Chocolate Pudding

 

This recipe is from Angela Liddon’s Oh She Glows Every Day cookbook, and it’s also online here. I’ve made chocolate pudding with vegetal ingredients before (like avocado, black beans, or tofu), but I think it’s the first time I made one with sweet potato? It was really good! The amounts below are slightly adapted.

For the pudding
1 ¼ cups (6 oz/170 g) diced peeled sweet potato
1/3 cup pure maple syrup
¼ cup unsweetened almond milk (I used lactose-free milk)
¼ cup unsweetened cocoa powder, sifted
2 Tbsp. raw or roasted smooth almond butter or raw cashew butter
1 Tbsp. virgin coconut oil, softened
1 tsp. pure vanilla extract
¼ tsp. fine sea salt

Topping suggestions
coconut whipped cream (I used vegan ReddiWhip)
fresh berries or pomegranate arils
sliced almonds, toasted
granola

Bring a medium pot of water to a boil and set a steamer basket on top. Steam the sweet potato in the basket, covered, for 10 to 15 minutes, until fork-tender. You may also use a steamer appliance. Turn off the heat and let sit for 5 minutes.

Transfer the sweet potato (you should have 1 lightly packed cup) to a food processor and add the maple syrup. Process until smooth. Add the rest of the ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust the sweetness, if desired. I find this pudding tastes a bit sweeter after chilling, so keep that in mind. You can always adjust the sweetness after it chills.

Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If the pudding is too thick for your liking, you can thin it out with a splash of almond milk.

Serve the pudding with coconut whipped cream, fresh berries, and toasted sliced almonds, if desired. You can also enjoy it on its own, or with homemade granola sprinkled on top. Store any leftovers in an airtight container in the fridge for 3 to 4 days.

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

 

These roasted sweet potato wraps with caramelized onions and pesto were very well received by my family! It’s the kind of thing that I would normally make for lunch for myself, but I made it as a family dinner, and it worked! I ended up wrapping them in foil just so that they would keep their shape, even though it’s a but awkward to eat.

6 Tbsp. olive oil, divided
3 large sweet potatoes, peeled and cut into ½-inch cubes
3 large portobello mushrooms (10 to 12 ounces total), stems removed and sliced ¼-inch thick
1 pint grape tomatoes, halved
2 large yellow onions, thinly sliced
2 Tbsp. water
8 large whole-wheat tortillas (or a low-carb version)
½ cup basil pesto
¾ cup grated parmesan cheese
kosher salt
freshly ground black pepper

Arrange 2 racks to divide the oven into thirds and heat to 400 °F.

Toss the sweet potatoes with 3 tablespoons of the oil and 1 teaspoon of kosher salt. Arrange in a single layer on 2 rimmed baking sheets. Roast until the potatoes are tender and browned around the edges, about 35 minutes total, stirring halfway through. Cool for about 5 minutes, then transfer the sweet potatoes to a large plate, reserving the baking sheets.

Toss the mushrooms with 1 ½ tablespoons of oil and ½ teaspoon of salt. Place in a single layer on a rimmed baking sheet. Toss the tomatoes with ½ tablespoon oil and arrange cut-side up on the second rimmed baking sheet. Roast for 15 minutes, stirring the mushrooms once about halfway through. Cool on the baking sheets.

Meanwhile, caramelize the onions. Heat the remaining 1 ½ tablespoons oil in a large skillet over low heat until shimmering. Add the onions and ½ teaspoon salt. Cook, stirring every 5 to 10 minutes, until the onions are soft and deeply browned, scraping any fond from the bottom of the pan, about 40 minutes total. Add the water to deglaze the pan and allow the moisture to cook off.

Place the tortillas on a work surface. Spread 1 tablespoon of pesto on a tortilla. Add ½ cup of sweet potato over the tortilla, just below center. Top the sweet potatoes evenly with a couple mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining wraps.