This meal will bring you straight to the south of France. It consists of a flavourful roasted capsicum and tomato purée topped with thinly sliced eggplants, tomatoes and zucchini. It is bursting with the most divine yet complex flavours. Cooking it will fill your house with the sweet smells of caramelizing fresh vegetables.
Look at those colours. It’s definitely an impressive meal to serve to your guests.
Keep it vegan by simply substituting the butter for a vegan butter (I use earth balance) or more olive oil. To keep it in the Provençal theme, serve it with fougasse (french focaccia) or extend your inspiration to the other side of the Mediterranean sea and serve it with couscous.
Here is the link to this amazing recipe: http://www.brunoskitchen.net/recipes/ratatouille-casserole.html
Wild mushroom, pesto, pizza… there is nothing that can go wrong here and this pizza is simply beauuuuutiful!
It is greatly inspired from a recipe I found on yet another amazing vegan cooking blog called keepinitkind. The only difference is the pesto really. I like a strong flavourful pesto that is just bursting with fresh basil taste and the original recipe just didn’t have enough basil for my taste.
You can use any mushroom to garnish your pizza. There is actually a stand at my local farmer’s market that sells locally gathered wild mushrooms. Oh lord! so many shapes, colours and amazing flavours. I always want to buy them all. I talked through my recipe plan with the seller and he suggested two lovely mushrooms, some local wild chanterelles and I can’t remember the name of the second one sorry. I even had a moment of awe looking at all the incredible flavours available. Does anyone else get emotional looking at beautiful products, be it veggies, beans or fungi? Anyway, I do!
You can find the recipe at this link: http://keepinitkind.com/wild-mushroom-pistachio-pesto-pizza-with-tofu-chevre/
If you are a basil lover like me, you’ll want to replace the pesto by this one:
- 40 to 45 leaves of fresh basil
- 3/4 cup of nuts (slivered raw almond or pistachios work great)
- 2 Tbsp of nutritional yeast or vegan parmesan substitute
- 3/4 cup of olive oil
- 4 garlic cloves crushed
- 1/2 tsp of salt
Simply put all the ingredients in a food processor and process to the desired consistency.
There you go. Absolutely everyone will love this.
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
It’s sunday morning, time for a special treat. Try out these delicious banana waffles.
Yes, they taste as good as they look.
Here is the recipe:
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:
Here is another great recipe from my favourite indian vegan cooking blog, veganricha. This meal is perfect for a week night dinner. It’s simple, it’s easy, it’s delicious, it’s healthy and it’s made with kitchen staples I always have on hand. I work long hours so meals like these are a must. Anyone can cook this.
Click here for the recipe.
If you are a kalamata olives lover, you are served. This recipe is filled with kalamata goodness. It is a simple and delicious recipe that contains everything: grains, legumes, vegetables, nuts… just perfect. I suggest putting less vinegar than the original recipe (about 2/3) and add more at the end if necessary. Also, dry lentils can be substituted for canned if you are in a rush.
Click here for the recipe.