How you ask? With textured soy protein, aka TSP or TVP. Never heard of it? It’s been around for a long time, but the rise of vegetarianism and healthy-eating has brought it under the spotlight. It is after all one of the most convincing meat alternatives out there. It is made with defatted soy flour and can be found in different convenient shapes to veganize your favourite recipes: ground, nuggets, medallions, etc….
Back in April, Martin and I headed up north to Aarhus, Denmark, to spend the weekend with our friend Gabrielle. I think it’s safe to say that she likes cooking as much as I do and, to our delight, she had planned delicious meals for the entire length of our stay.
One that definitely grabbed our attention was a big pot of vegan baked beans she’d made for breakfast. We had never eaten them this way and were immediately smitten with the luscious tomato sauce. Actually Martin constantly asks me to make them but I just kept putting it off. Until now….
Have you ever made your own granola? After seeing the list of ingredients on the store-bought kind, which should be found in desserts and not in nutritious breakfasts, I just had to come up with my own recipes. I already have a hazelnut and chocolate granola and a nut-free pumpkin granola on the blog, both oil & refined sugar free!
But today, I’m excited to share my beloved Chunky Monkey granola. Not really familiar with this flavour? It’s a delicious mix of peanut butter, banana (perfect for those old bananas) and chocolate. So pretty much the best combo ever.
Ice cream salons rarely carry vegan pistachio ice cream though. I was able to satisfy my sweet tooth at Amorino in Paris and Barcelona, but they don’t have a location in Hanover. Well, instead of moping around, waiting for them to come to me, I thought it would be much simpler (and healthier, you know me) to just whip up my own pistachio nice cream….
Guys! I don’t know what I’m most excited about today.. that decadent raw cake people go crazy over or the fact that I have finally published my first ebook. A completely free ebook at that! With 9 easy recipes, all gluten-free and under 10 ingredients!
There’s this raw cashew cheesecake, which I’ll get to in a sec, don’t worry, along with a refreshing watermelon slushie, a ratatouille-inspired summer stew and raw cookie dough bars, to name only a few….
Considering how you guys loved my first Buddha Bowls, I can’t believe it took me so long to publish another version of one of my favourite meals!
The first ones even made it all the way to #1 of my 10 most popular recipes of 2016. The pressure is on, but I hope you will like these two Buddha bowls, featuring potatoes and a quick homemade hummus, just as much as I do!
I’m afraid I do live up to that stereotype, with at least one green smoothie and a pound of tofu a week. But in all seriousness, there’s really nothing weird about these foods and everyone can enjoy them, regardless of their diet. You just need to know how to “make them delicious”….
Martin and I have been obsessed with it lately and have been making it weekly. We’re in awe before the velvety coconut sauce and the delicious pieces of tender vegetables. And monsieur likes to steal all the tofu paneer from the pan behind my back. He can’t be trusted that one.
Given all this, it was the obvious choice for our big Saturday cooking session during our weekend in the Netherlands, where we visited my foodie friend Odile who left Québec to live in Rotterdam for a year with her boyfriend and her two cats!
For outsiders who have no idea what I’m talking about, it’s in the spring that we tap the maple trees, put on our best plaid shirt and enjoy traditional dishes and maple products at the sugar shack….
We’re back from our incredible honeymoon in Sri Lanka! We wouldn’t have mind staying over there for a few more weeks, recharging our batteries in the sun like lizards, but we had to come back to reality eventually… So we headed back home with our heads filled with memories.
And super motivated to get creative in the kitchen, just in time for spring.