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.

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).

Leek and Prosciutto Frittata

 

I got this recipe from America’s Test Kitchen’s book Paleo Perfected. I immediately changed it around: I used leftover bacon and salami instead of prosciutto, and melted butter instead of ghee (which I find too funky). This was really good! I served it with a winter salad.

12 large eggs
2 Tbsp. water
kosher salt and pepper
4 oz. thinly sliced prosciutto, cut into ½-inch pieces
¼ cup chopped fresh basil or parsley
3 Tbsp. ghee (I used melted butter)
1 lb. leeks, white and light green parts only, halved lengthwise, thinly sliced, and washed thoroughly

Adjust oven rack to upper-middle position, about 6 inches from heating element; heat broiler. Whisk eggs, water, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in prosciutto and basil.

Melt ghee in 10-inch nonstick ovensafe nonstick skillet over low heat until foaming subsides. Add leeks and ½ teaspoon salt; cook covered, stirring occasionally, until softened, 8 to 10 minutes.

Add egg mixture to skillet and, using a heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves a trail on bottom of skillet but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and continue to cook, without stirring, for 30 seconds to let bottom set.

Transfer skillet to oven and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.

Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, carefully loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve warm or at room temperature.

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.

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.

Bowls with Turmeric Potatoes, Eggs, and Lemon Dressing

 

I really like making myself bowls for lunch, so this bowl with turmeric sweet potatoes, an egg, and lemon dressing was right up my alley! The original recipe had a mix of red rice and quinoa, but I used up some leftover black rice I had frozen. I made a fried egg (over easy) instead of poached. This was delicious!

For the turmeric mashed sweet potatoes
2 large sweet potatoes, cut into chunks
a swish of olive oil
1–2 tsp. turmeric
2 cloves garlic, minced
2 cups vegetable broth

For the lemon herb dressing
¼ cup lemon juice
1/3 cup olive oil
1 small clove garlic
2 tsp. agave
¼ cup parsley leaves
¼ tsp. salt (or more to taste)

For the bowls
poached or scrambled eggs (mine were over easy)
brown rice or quinoa (I used black rice)
arugula or spinach or other greens
pistachios or other nuts for topping (optional)

Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of lactose-free cream if you want to be lush about it.

Pulse all dressing ingredients in a blender or food processor (I used a stick blender). Season to taste.

Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes if you wish. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.

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.

Chocolate Lava Cakes

One more recipe from Nutritious and Delicious, by Maria Emmerich, so that I can wrap up that chapter in my kitchen! I really enjoyed these cakes.

6 oz. bittersweet chocolate, divided
¼ cup vanilla almond milk
1 stick lactose-free butter
2 eggs
2 eggs yolks
1/3 cup erythritol
½ tsp. stevia glycerite
½ tsp. vanilla
¼ cup peanut flour

To make the centers, melt 2 ounces of chocolate and the vanilla almond milk in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make the cakes, preheat the oven to 400 °F. Spray six 4-ounce ramekins with cooking spray. Melt 4 ounces of chocolate and butter in a double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweeteners, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut flour into egg mixture until just combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert, and remove ramekin.

Peanut Butter Donuts with Chocolate Icing

 

This recipe is from Maria Emmerich’s book Nutritious and Delicious, and a similar version is available here. My beef with this recipe is mainly that some donuts stuck to the pan (as a matter of fact, the chocolate cake donuts from the same book never even came out of the pan!), and the icing was maybe a bit too stiff. I ended up rewriting the recipe because the one in the book had been developed for cupcakes and was poorly edited, but anyway, I got 18 donuts from this. I baked them for 12 minutes instead of the 20 to 25 minutes called for.

For the donuts
2 cups peanut flour (for me, this was 240 g)
½ cup powdered natural sweetener (erythritol, or equivalent) + ½ tsp. stevia glycerite
3 ½ tsp. baking powder
1 tsp. sea salt (I used ½ tsp. Morton kosher salt)
1/8 tsp. baking soda
1 ¼ cups unsweetened almond milk (I used lactose-free milk)
1 tsp. vanilla extract
3 large eggs

For the icing
4 oz. bittersweet chocolate
2 Tbsp. lactose-free milk (maybe 3 Tbsp. would have been better)

For the donuts
Preheat oven to 350 °F. Grease donut pans.

Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon batter into greased donut pans until they are 2/3 full (do not bother using a piping bag!). Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans, then move to wire rack to cool completely.

For the icing
Melt together the chocolate with 2 tablespoons of the milk until even consistency. Dip the donut tops in the icing, then let dry. (Alternatively, you could spread the icing over the donuts if it is solid enough.)

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.

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.

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.

Mochi Latkes

 

I saw this recipe in an old issue of Celebrate magazine, and I traced it back to Kristin Eriko Posner (it has this photo by Blaine Moats and is similar to this recipe from Posner’s website). These latkes were delicious; we all love mochi here, and it was fantastic paired with Asian pear sauce and matcha salt! Plus, it’s gluten-free. I’ll be making these again! The amounts below make about 8 latkes, and I would definitely want more next time.

For the mochi latkes
1 Russet potato (1 lb.), peeled
1 medium yellow onion
1/3 cup + 2 Tbsp. mochi flour (also called sweet rice flour or mochiko)
2 eggs, lightly beaten
½ tsp. kosher salt
3 cups vegetable oil, for frying (I always shallow-fry my latkes and use way less oil, but I’m the shiksa)

Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth (I used the tea towel that I have dedicated to latkes); squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and ½ teaspoon salt. Stir to combine.

In a heavy 12-inch skillet, heat oil to 325 °F over medium-low. Place a wire rack on a cookie sheet. Pat potato mixture into 2 ½-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once. Remove from the pan and cool slightly on the wire rack.


For the Asian pear sauce
1 lb. cored Asian pears
1 small cored Fuji apple
2 Tbsp. water
1 ½ tsp. lemon juice
½ tsp. vanilla
¼ tsp. ground cinnamon
1/8 tsp. kosher salt

Combine ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 30-40 minutes or until fruit is very soft, stirring every 10 minutes.

Uncover and let cool. Transfer to a blender (I used a stick blender) and blend until smooth.


For the matcha salt
1 tsp. culinary matcha
1 Tbsp. kosher salt

Sift the matcha into the salt and mix.

Serve the latkes with a sprinkle of matcha salt (you will have extra leftover) and a side of Asian pear sauce.

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.

Poulet et riz au curcuma dans un poêlon

 

J’ai adoré ce plat de poulet et riz au curcuma dans un poêlon, sauce yogourt, lime et coriandre! Regardez comme la couleur du riz est belle. Et c’était super bon!

Pour la sauce yogourt, lime et coriandre (donne environ 1 tasse)
1 tasse de yogourt grec nature 2 % sans lactose
1 tasse de coriandre fraîche
1 c. à thé de zeste de lime râpé
1 c. à table de jus de lime
sel et poivre

Au pied-mélangeur, réduire en sauce lisse le yogourt et les feuilles de coriandre, le zeste et le jus de lime. Saler et poivrer. (La sauce se conservera jusqu’à 5 jours dans un contenant hermétique au réfrigérateur.)


Pour le poulet et le riz au curcuma
6 à 8 hauts de cuisses de poulet désossés (environ 1 ¼ lb/625 g)
2 c. à thé de curcuma moulu
1 c. à thé de thym séché
2 c. à table d' huile de canola
1 c. à table de gingembre frais , râpé
2 gousses d'ail hachées finement
1 oignon haché finement
1 ½ tasse de riz basmati rincé et égoutté
1 2/3 tasse de bouillon de poulet à teneur réduite en sel
1 tasse d' eau
¼ tasse de coriandre fraîche , hachée
quartiers de lime (facultatif)
sel et poivre

Préchauffer le four à 425 °F. Dans un bol, mélanger le poulet avec 1 c. à thé du curcuma et le thym. Saler et poivrer. Dans un grand poêlon allant au four muni d’un couvercle, ou dans une grosse cocotte, chauffer la moitié de l’huile à feu moyen-vif. Ajouter les hauts de cuisses et cuire de 3 à 4 minutes ou jusqu’à ce qu’ils soient dorés de tous les côtés (les retourner à mi-cuisson). Retirer du poêlon et réserver.

Dans le poêlon, chauffer le reste de l’huile à feu moyen. Ajouter le gingembre, l’ail et l’oignon, et cuire, en brassant, de 2 à 3 minutes ou jusqu’à ce qu’ils aient ramolli. Ajouter le riz et le reste du curcuma, et cuire 30 secondes en brassant. Verser le bouillon de poulet et l’eau. Saler et poivrer. Porter à ébullition. Déposer les hauts de cuisses réservés sur le riz.

Couvrir le poêlon et cuire au four de 20 à 25 minutes ou jusqu’à ce que le riz ait absorbé tout le liquide et que le poulet soit cuit. Parsemer de la coriandre. Servir avec la sauce au yogourt et des quartiers de lime, si désiré.

Creamy Mashed Potatoes

There’s been quite a delay in posting recipes this past year! This is one that I made as a Thanksgiving side, and the problem with it is that it was SO good that it may have ruined regular mashed potatoes for me. The secret is that instead of cooking the potatoes in water, you cook them in half-and-half, which makes them extra creamy – and since you rice them, the texture is perfect! It is from Real Simple; the amounts below make 8 generous servings.

4 lbs. Yukon Gold potatoes, peeled and cut into 1-in. pieces (about 10 cups)
4 cups lactose-free half-and-half (or half lactose-free milk and half lactose-free cream)
5 tsp. kosher salt, divided
½ cup (1 stick) lactose-free butter, melted
½ cup lactose-free sour cream
freshly ground black pepper

Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, partially cover, and cook, stirring often, until potatoes are tender when pierced with a fork, 12 to 15 minutes. Carefully drain mixture into a colander placed over a large heatproof bowl. Reserve cooking liquid in bowl.

Working in batches, transfer potatoes to a potato ricer; press over saucepan. Stir butter and the 3 remaining teaspoons of salt into potatoes. Fold in sour cream and enough cooking liquid to reach desired consistency. (Reserve any leftover cooking liquid for reheating.)

Serve topped with melted butter, if desired, and pepper.