This smoothie isn't only beautiful, it's also very nutritious and filling. Sweetened with dates and blended with other ingredients necessary for a healthy plant-based diet.
In the mood for something a bit different? These seaweed bites will do the trick, while dosing you with your daily portion of iodine! Highly addictive and sweet enough to have as a dessert.
The cookies were adapted from a recipe by Kiuchi Yuki-san
Have some green pancakes for breakfast or dessert. Who said pancakes needs to be a morning thing? This recipe isn't too sweet, we have the sugar-free topping to thank for that!
I don't buy bread anymore, since i've discovered the joys of home-baking! I still like to go to my neighbourhood bakery though, to get ideas and inspiration. My latest bread experiment, is pretzels.
You can find black breads in some japanese bakeries, though it isn't common here in Montreal. If available, I wonder if people would buy them. Unfortunately, black is synonymous with 'burnt' and 'rotten'.
Those who think this way are missing out! Black bread is as good as any other bread, and will please the dark abyss, that is your stomach.
This recipe was adapted from Alton Brown's. I'm still new at baking, I'm learning a lot about it. It's great to have so many resources online to learn from! These pretzels are best eaten on the same day!
Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-less sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.
I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. That's about to change though, I asked her to make a little booklet for me.
I like the idea of having a book of 'mom food', mom food is the best.
When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it, he sure loves his desserts!
As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.
If ever you have some leftover crusts (even just a few) you can totally make this.
It's a quick and simple dessert, with a taste of home.
I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week. Including this simple, and amazingly delicious beet sauce!
Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind.
I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.
Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.
If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.
These beautiful heart beet bagels can be made for valentine's day, but imagine how great a thing it would be, to make these for someone you care about on a random day... for no specific reason. We shouldn't wait for special occasions, to cook amazing food for the people we love. Make some pink bagels today, just because!
Bagels are definitely a montreal thing. Walking by Fairmount bagel or St-Viateur, and not purchasing freshly baked goods is next to impossible.
The smell is just amazing.
When i was a teen, i didn't get to go into town often but when i did we would always stop by Fairmount bagel. The place was, and is still open 24 hours a day.
I live close to it now, and yet i never go. I enjoy making my own, they may not be fairmount quality but they are pretty damn good!
Make this for yourself or for someone you care about. Whether it be for v-day... or just because!
Sweet and savoury turmeric spiced cookies, are as delicious as they sound. These yellow treats will help brighten up cold, and grey winter days.
I did say I liked cooking by colour, this is what motivated this recipe.
Turmeric powder is often used as a dye for clothes, and thusly will make your cookies very yellow!
These cookies have the right amount of sweet.
I had some leftover spelt flour in my cupboard, a lonely portion that had been forgotten, hidden away under bags of rice flour. Of course, this recipe can be made without it, or by replacing it with whole wheat flour.
I suggest pairing these with tea, i always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over.
Hopefully these tea-side treats will help brighten your day!
Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup.
Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. I paired the remaining 2 pancakes with a bit of fresh mango and MAN! It tastes so damn GOOD together!
I made it into a recipe, but used ground black sesame instead of matcha. The nutty taste of sesame paired with mango is perfect. Dressing pancakes with maple syrup is fine, but the sugar high i get after is not. I feel like my heart is going to burst out of my chest, 'alien-style'.
No one likes that, i'd like my innards to stay where they are thank you!
Using fruit, instead of syrup is a good way to cut down on sugar. Mangos are sweet enough as is.
I baked a beautiful loaf of black sandwich bread, just to use in this recipe. Doesn't the idea of black french toast sound amazing? With a banana-base, and topped with freshly cut kiwi slices no less!
It was my first time baking black bread in a bread pan; usually I just opt for free-form loaves. But for sandwich and french toast purposes, it would work better if it was in that shape. You can make your own black bread, using my basic black bread recipe - it's very easy to make.
Usually when I make french toast, i'll use a soy milk as a base. I made some recently, using The simple veganista's Banana french toast recipe. I thought the idea was brilliant - i do love bananas in my breakfasts. By the way, she has a great 'orange french toast' recipe on her blog - you should make that too.
Using bananas, makes for a more consistent morning meal. Most french toast recipes add nutmeg and cinnamon, but I prefer to just taste the fruit - Devine isn't a huge nutmeg fan anyway.
Made these on a weekday, tuesday morning french toast is great - fun breakfasts shouldn't only be reserved for weekends.
Flautas de coliflor or 'Cauliflower flutes'; a delicious treat, consisting of curried cauliflower wrapped in corn tortillas, and draped with an avocado-coriander sauce. The flutes are also topped with some roasted, thyme-pumpkin bits.
Typically, this type of dish is fried in oil; i thought they would be just as delicious as cold wraps. For a hot version, place in pan with a bit of vegetable oil (canola or corn oil) and fry until browned on both sides. Then, add the sauce and toppings.
It's best to steam the tortillas, before spooning in the filling to help soften them. That way they can be folded easily, with no risk of tearing - No one wants torn tortillas.
Most people steam the tortillas beforehand with a microwave; to do this, put your tortillas in a bag, and heat for 30 seconds. Note that I don't have a microwave at home, it's an appliance I don't care to own. - i've always done well without it. If like me, you don't have one, you can use a big pot with a basket steamer, or a colander - it works just fine. Just make sure the water doesn't touch the bottom of your steamer, or colander; because what you will get are wet tortillas - much unpleasantness.
Made these on a lazy sunday afternoon, it's quick and very delicious!
It's mini loaf craze, love baking with the mini pans I bought. Been making mini everything. This time, i made some anise bread topped with a sweet sauce, loaded with caramelized pear chunks.
My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.
I'm sorry I neglected you for so long anise seeds, you're delicious, and you smell so so nice. No hard feelings? We're good you and I right?
This recipe was inspired by a Pineapple and anise seed 'pudding chomeur' recipe on Will travel for food! I ended up making little cake breads, instead of pudding. Making them egg-free worked out nicely too! My cake breads have a less sugar than the pinapple pudding chomeur too.
You guys should pay 'Will travel for food' a visit! It's a Montreal blog too, how cool is that? More montreal cooking friends!
Black sesame chocolate cookies with a wasabi glaze? Yep, you heard right!
A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore, had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies, I decided to go ahead and make some anyway, because yolo.
I don't know if you guys ever had this, the 'wasabi flavoured chocolate' that Lindt makes. I had some for the first time a few years back. I was intrigued by it, it's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else just feels weird. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking with it, I decided to just apply it after in the form of a glaze. People were saying that the taste fades significantly when heated, didn't want that! Wanted a wasabi 'punch-in-the-face' taste.
It doesn't taste too strong, and like 'Lindt wasabi chocolate bars', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.
The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!
When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavours are rarely as creative as milk-based ice creams. When i don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts.
I was introduced to vanilla ice cream, with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides. Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things i thought could go well together.
I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Lots of blogs i love have also been making banana-based recipes, i first saw a recipe on the whole foods website for it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar, yay! If you've ever boiled balsamic vinegar, you know what i'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it more 'syrupy', and it just works better as a topping.
I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth puree was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
Cadbury released a vegemite chocolate bar earlier this year, as usual, I only found out about it this week. I liked the idea so much, I decided to make something inspired from it. Ended up making some vegemite caramel.
I currently have two vegemite jars, a gift from a friend in Australia. It's delicious, but I don't always know what to make with it. It's great on toast, but aside from that... mind goes blank.
The vegemite caramel mix of the Cadbury bar intrigued me. Vegemite is very salty, but I happen to be a big fan of salted sweets – I'm looking at you sea salt chocolate. If I added some to date caramel (instead of salt) I knew it would taste good. I have Alissa from Nourishing meals to thank for the idea of date caramel. I used deglet noor dates for this recipe, because it's what I had, feel free to use medjool dates instead. Medjool dates are great, b.ut you don't have to use them. They're expensive, and their cheaper counterpart work just fine.
I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome.
There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some!
Got up early sunday morning, with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!
The kind people at Daybreak Mill sent me a bag of einkorn flour last week, i'd never heard of it before. After researching, I learned that einkorn wheat is pretty damn grea, it's very nutritious. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into!
I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavourful than regular wheat. Einkorn bread is filling, I don't think i would use it to make a sandwich but it makes nice breakfast toast.
After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste; the fleur de sel sprinkled overtop brings out the flavour nicely.
I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are organic, and made with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important. This recipe was adapted from 'Food Loves Writing'