Wild Rice Stuffed Acorn Squash

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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



Rhubarb and Strawberry Sorbet with Beetroot Syrup


To me a fresh stalk of rhubarb dipped in sugar and eaten raw is the definition of summer. But as summer goes by, the rhubarb stalks become just a bit more bitter and then it’s cake, crumbles and pie time. I love making pie from scratch. It’s a cozy hearty treat that takes a certain time and dedication to make and therefore shows you care. I was about to make a rhubarb and strawberry pie with my garden’s rhubarb but changed my mind when the hot summer weather came to us that day. Sorbet seemed more appropriate. Here I made it using beetroot syrup mainly for the vibrant colour it give to the final result but you can easily use simple syrup instead.


  • 2 cups of rhubarb cut in chunks
  • 6 to 8 fresh strawberries
  • 1/2 cup of beetroot syrup or simple syrup
  • juice of half a lemon

To make the syrup take 1 cup of beetroot cooking water (the water you used to cooked beetroots in, if you’re looking for a reason to eat beetroots, check out last week post) and add 1 cup of sugar to it. Bring it to a boil and then stir it until all of the sugar is dissolved, which should take about 3 minutes. No beetroot cooking water available? just use plain water.

In another pot, cook the rhubarb and 1/2 cup of the syrup on low-medium heat until the rhubarb has softened and turned into a rhubarb mash. Add the lemon juice. Taste and add more syrup if you like a sweeter sorbet. Let the rhubarb mixture cool down before the next step.

In a blender, blend the rhubarb mash with the fresh strawberry until smooth. Now if you have an ice cream or sorbet machine (you lucky…) just use it and forget the next steps. If not, spread the mixture on a cookie sheet covered with a silicone non-stick sheet or parchment paper and put it in the freezer until completely frozen. When completely frozen, take the baking sheet out and break the frozen sheet of fruit puree in big chunks. Add all the chunks to a food processor and process until nice and creamy (I find it easier to do in two batches). Put the creamy sorbet in the container of your choice and put it back into the freezer until it’s hard again.

Let it thaw for 2-3 minutes before eating and then scoop it out using an ice cream scooper that has been previously warmed in hot water.

Top your sorbet with some of the extra syrup and voilà.

Hope you will enjoy this summery treat, we sure did…




Servings per recipe: 8

Calories per serving: 58

Quick and healthy oatmeal chocolate chip biscuits



I improvised these soft little biscuits in a fit of sugar craving. Don’t worry, they are still very good for you.


– 1 very ripe banana

– 1/4 cup of apple sauce

– 1/4 tsp of vanilla extract

– 1 Tbsp of ground flax seeds

– 1 Tbsp of maple syrup (agave nectar would do fine too)

– 1/2 tsp of baking powder

– 1 cup rolled oats

– some chocolate chips of your choice (I find it hard to find quality dark chocolate chips so I simply take a few squares of a good dark chocolate bar and break them apart)

Start the oven at 350F (175C).

In a bowl, mash down the banana. Add the apple sauce, the vanilla extract, the ground flax and the maple syrup. Mix until smooth. Add the oats and the baking powder and mix until all the oats are wet. Add the chocolate and stir a bit more.

Place about 1 tablespoon per biscuit of the mixture on an oiled baking sheet (or a sheet lined with parchemin paper or a non-stick silicone sheet to avoid oil completely).

Cook for 15 to 20 minutes or until the biscuit take a nice golden color.

Bon appétit


Spinash and mushroom wonton soup

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Woohoo, this recipe is one of my own (always feels good). I find that each time I find the time to cook properly I’m torn between trying one of the many recipes on my “to try” recipe list and the fun of creating one of my own.

I made these as a little treat for myself on a night where dearest husband was out for dinner. Don’t be scared away by the whole dough making process, it’s actually very easy and the result is always very impressive. And then you can say things like “yeh I was home alone last night so I just made some quick homemade dumplings for myself” and everyone thinks you’re a food queen!

Seriously, these where just delicious, here is how to make them.

Dough (makes about 24 dumplings):

– About 2 tablespoons of soft silken tofu (here the tofu is replacing the egg, so about the size of an egg)

– 2 cups of plain white flour

– 3/4 teaspoon of salt

– 1/3 to 1/2 cup of water


– about 10 to 12 regular white mushrooms (but throwing a few shiitakes in there would be justbeautiful), minced finely

– about one cup of fresh spinach cut down a little more then roughly (if that makes any sense to you)

– 1 to 2 garlic cloves, crushed or minced

– 1 teaspoon of freshly grated ginger

– 1.5 teaspoon of sesame oil

– 1 tablespoon of soy sauce


– 4 cups of your favorite vegan “chicken style” broth or vegetable broth

– about a 1/4 a cup of freshly minced green onions


To make the dough, put the silken tofu, 1/3 of the cup of water and the salt in a food processor and process until smooth. Add the flour and process again until a firm but elastic dough forms. If the dough falls apart when you hold it, add a little water and process again. Wrap your dough in plastic and leave it in the fridge for at least 30 minutes.

While your dough is resting, prepare the filling. In a nonstick pan, on medium heat, add the sesame oil and the mushrooms and cook until they have released all their water (about 10 minutes). Add the garlic, soy sauce and ginger and cook until fragrant (about 1 minute). Add the spinach and cook until soft and bright green (about 2 to 3 minutes). Remove from the heat.

While you are making the dumplings, bring the broth to a boil.

Take the dough and roll it on a flour surface until about 1 to 2mm thick. Cut the dough in 6 to 8 cm squares. To form the dumplings, drop about 1 tablespoon of the mushroom filing in each square and wet two adjacent sides of each square with some cold water. Fold the dough in two and press down the sides. You can either stop there or wet one side of the triangle and press together two sides to create a more ball shape dumpling (to explain it more clearly, brings the arms of the dumpling into a hug… that probably just makes sense to me).

Cook the dumplings in the broth for about 1 to 2 minutes. Serve with broth topped with green onions and sesame seeds. Only cook the dumplings you are gonna eat straight away, you can keep the extra ones for later in the fridge or freeze them.

Let me know what you think (especially since this is one of my own recipes)

Bon appétit


Banana Bread

Banana bread

This is a completely guilt-free banana bread. No added sugar, no added fat and I was pretty pleased with the result. The secret to keeping it moist and tender is to not over mix the dough. Just mix it enough to wet all the ingredients and then pour it quickly into a pan and plop it straight in the oven.

Click here for the recipe.