Ruby Chard Barley Pilaf

DSC01559cropped

When autumn arrived, ruby chard was one of the last crops still growing in my garden.  I managed to get one last harvest of this nutritious vegetable before everything got covered by snow. When cooked, the ruby chard gives away some of its burgundy colour to the barley and with the deep green leaves, we get an ensemble of green and red colours that fits perfectly with the holiday season.

rubychard_en

As I tend not to write anything down as I’m inventing recipes (which I immediately forget), this time I asked my dearest husband to help. And being true to himself, he could’t help but to include a horrible dad-joke. So here is the recipe, proudly offered to you by Shane:

barley pilaf recipecrop

Stuffed (or not) Vegan Naan Bread

DSC01410

This might come to you as a surprise, but making your own naan bread is actually quite easy. It is traditionally made with yogurt but it can be easily replaced by vegan yogurt or even better, mashed avocado (I know!).

DSC01415

You can’t really taste the avocado and it is just as moist and delicious as a yogurt based naan bread.

DSC01413

You can also bring it to the next level by making your own stuffed naan bread.  Spiced potato is commonly used as a stuffing (which is amazing, don’t get me wrong), but this recipe uses cauliflower and greens which make the dish much more interesting nutritionally speaking.

DSC01419

To learn everything there is to know about vegan naan bread, click on the link below:

http://www.veganricha.com/2011/12/naan-plain-garlic-stuffed-and-more.html

This blog is amazing, definitely in my top 5 and my go-to-source for indian vegan cuisine.

Bon appétit

A

 

 

Vegan Thanksgiving and 1 year blogging anniversary

It has already been one year since I posted my first recipe on the first website, it was my classic leek, dill and potato soup. I would have never believed that this project would go so far. I initially just wanted to give a friend access to my favourite recipes. I would never have dared write my own cooking blog, even less so suggest recipes of my own. But today the blog has been visited by people from all around the world and I’m feeling more and more confident to publish my own creations.

DSC01513

Thanks to all of you who are following me. It is your appreciation that gives me motivation to keep going. Please feel free to comment on the recipes and tell me what you would like to see more of. To make it to the blog, each recipe has to be approved by both me of course, and husband dearest, but to be completely honest with you, I can’t remember a time when my husband did not approve of a recipe. He either loves it or is madly in love with it and wants to eat it every single day. Either way the food is always gone in a flash. To a point where I sometimes question his capacity as a food critique, so please, leave comments.

I have been flirting with this stuffed seitan recipe for a while now, and thanksgiving is of course the perfect time to make it happen. For those of you who are wondering what seitan is, well it is dough made from wheat gluten (Satan may be evil but gluten is not, but let’s not get into this here) that is seasoned and boiled into a broth.

DSC01534

As a general rule, I don’t cook fake meat. I’m by no mean against it, I just don’t see the appeal of it. I don’t see a meal in terms of meat as the centerpiece with vegetables and legumes on the side anymore. I like a recipe that can feature whole beautiful plant based product. Transforming it beyond recognition to resemble something I simply don’t crave anymore just doesn’t make sense to me. But I definitely see how they can be lifesaving for starting vegans who can’t think of anything else to cook than salad or tomato sauce pasta. So please keep using them.

This recipe is probably as far as I’m willing to go in terms of meat imitation, but lets face it, seitan has a taste of it’s own and it’s far from resembling meat.

DSC01495

Beyond my initial apprehension, I found this recipe quite delicious and of course, husband dearest loved it to the “wanting to eat it everyday” level. The stuffing is particularly flavourful and I’ll take any excuse to add cranberry sauce . My only advice about this recipe is to baste the “roast” thoroughly. If you run out of broth, add some more and keep basting or it will dry.


 

Link to the recipes:


 

That’s it, a year already!

Once again, bon appétit.

A

Wild Rice Stuffed Acorn Squash

DSC01194 DSC01195

 

This is a staple recipe in our household. It’s easy, quick, delicious and packed with health. It contains whole grains, legumes, greens, mushrooms and roasted squash. You can actually use any bean you’ve got on hand and simply omit the oil for an oil-free version.

And to prove to you that it is the most simple recipe to make, my husband can make it from start to finish without supervision (he actually made the one on the picture!).

Try it out, I can’t believe I haven’t posted it already.

Link to the recipe: http://thesimpleveganista.blogspot.ca/2012/10/stuffed-acorn-squash-with-wild-rice_28.html

Bon appétit

A

Sage maple chickpeas creamy pumpkin quinoa millet

DSC00898

I definitely don’t like the idea of winter coming, but I do love autumn cooking. To me, autumn is all about comfort food. I can’t wait to take out all my favourite leek, root vegetables and pumpkin recipes. This one is a new one on the list. Simply lovely! Nicely caramelized chickpeas with a flavourful pumpkin quinoa and millet blend and crunchy pumpkin seeds.

Try it out, link is here:

http://www.produceonparade.com/produce-on-parade/sage-maple-chickpeas-creamy-pumpkin-quinoa-millet

Bon appétit

A