Geccoe's Recipes

Quick Zucchini Pancakes

Sun, 31 Jul 2011 11:38:40 +0000

Makes 8 to 10 pancakes

ingredients:

- 2 medium zucchini grated
- 1 cup rice flour
- 1 cup chickpea flour
- 1 tsp teaspoon salt
- 1 / 3 cup nutritional yeast
- 2 / 3 cup to 1 cup water (depending on size and moisture zucchini)
- 1 tsp tablespoons olive oil

Preparation:

1. Mix all ingredients in a bowl.

2. Heat a lightly oiled pan and pour the batter with a ladle.

3. Grill small pancakes over medium heat, 4-5 minutes per side.

Variations: Try with other vegetables in season.

Inspired by: Recettes gourmandes pour personnes sensibles, Eve Claire Pasquier, Éditions Guy Trédaniel, 2004

Beets and caramelized fennel with orange

Tue, 23 Aug 2011 01:07:12 +0000

Ingredients:

- 3-4 medium beets, peeled and diced
- 1 medium fennel
- 1 tsp tablespoons olive oil
- 1 tsp brown sugar
- Juice of 1 / 2 lemon
- Juice of 2 oranges
- Dried thyme

Preparation:

1. Wash the fennel, remove the branches from the top (discard) and the first outer layer if necessary. Cut the fennel in half and remove the core. Cut the fennel into small dice.

2. Saute the fennel and beets in a pan for about 5 minutes. Add brown sugar and cook some minutes more (do not burn).

3. Add the thyme and lemon juice and stir for about 1 minute.

4. Add orange juice and reduce for 20 minutes uncovered, stirring occasionally to coat of orange juice.

Zucchinis Spaghettis Soup with Buckwheat and Chickpeas

Mon, 11 Jul 2011 22:35:49 +0000

Simple lunch soup, nutritious and full of good veggies!

Ingredients:

- Grape seed oil
- 1 onion, chopped
- 1 clove garlic, pressed
- 1 stalk celery, chopped
- 1 can (796 ml) diced tomatoes with juice
- 3/4 c. teaspoon Tabasco sauce
- 4 to 6 cups vegetable broth
- 1/2 cup roasted buckwheat (kasha)
- 2 zucchinis, in "spaghettis" or julienned
- 1 can (540 ml) chickpeas, drained and rinsed

Preparation:

1. In a large saucepan, cook onion and garlic in oil until onion is translucent. Add celery and sauté a few more minutes.

2. Add tomatoes, Tabasco sauce, vegetable broth and buckwheat. Bring to a boil. Reduce heat to medium and simmer for about 20-25 minutes or until buckwheat is cooked.

3. Add the zucchini and chickpeas to warm them. Serve.

If you wish to freeze the recipe, add the zucchini and chickpeas just before serving.

Stepped Millet with Tuna À La Florentine

Wed, 22 Jun 2011 01:56:58 +0000

An Elegant and Tasty Dish

Servings: 6

Ingredients:

- 1 cup millet
- 4 cups water
- 1/2 cup basil pesto
- 1/2 cup dried tomatoes in oil, chopped
- 1/2 package spinach, cooked
- 1 can (170 g) flaked tuna, drained
- 1/2 cup firm silken tofu, crumbled
- 1/4 cup soy cream
- Fresh tomatoes, diced

Preparation:

1. Boil water, add millet, reduce heat to medium-low. Cook on low heat with the lid opened about 30 minutes. Turn off the heat when no more water in the pan. Let stand for 10 minutes.

2. Meanwhile, in a small bowl combine the tofu, tuna and soy cream.

3. Once millet is ready, add pesto and tomatoes and mix well.

4. Put millet mixture in a first layer in a 9 x 11 inch baking dish. Press well.

5. Spread in a second layer spinach on millet preparation.

6. Spread a third layer with the tuna mixture over spinach.

7. Place in the oven to 350 degrees F for about 10 minutes or until heated through.

8. Just before serving, sprinkle with diced tomatoes.

Moist Carrot Burgers

Wed, 15 Jun 2011 00:41:43 +0000

A good way to get kids to eat vegetables!

Makes 8 burgers

Ingredients:

- 8 burger buns
- 5 cups sliced carrots
- 4 tbsp tablespoons pumpkin seeds, ground
- 8 v. tablespoon chickpea flour (or more, if neccessary)
- 1 tsp teaspoon seasoned salt (Herbamare style)
- Grape seed oil

Preparation:

1. Cook carrots to steam for about 10 minutes.

2. Drain well and mash.

3. Add pumpkin seeds, chick pea flour and salt. Mix well. (The texture of the puree should be relatively dry).

4. Shape about 8 patties.

5. Cook on each side in oil over medium heat until golden brown (do not burn!).

6. Serve burgers in buns with alfalfa or greens of your choice.

Variations:

- Add chopped fresh herbs to the mixture of carrots (basil or cilantro or other)

- Replace the carrots with another vegetable (squash, turnip, sweet potato, etc.).

Basil Hummus

Tue, 07 Jun 2011 18:29:34 +0000

A slight variation on traditional hummus for the palate!

Ingredients:

- 1 can (540 ml) chickpeas, drained and rinsed
- 2 tbsp organic canola oil
- 1 tbsp water
- 1 tbsp tahini (sesame butter)
- 1 tbsp unpasteurized apple cider vinegar (or lemon juice)
- 2 tbsp fresh basil leaves
- Salt and pepper to taste

Preparation:

1. Mix all ingredients in food processor.

Serve with crackers and cherry tomatoes.

Lentils and Feta Pie with Millet Crust

Thu, 10 Mar 2011 14:26:50 +0000

Ingredients:

- 1 / 2 cup millet
- 2 cups water or vegetables broth

- 1 / 2 cup dry red lentils
- 1 / 2 cup green lentils (french lentils)
- 1 onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, pressed
- 1 tbsp olive oil
- 1 tsp herbs
- 1 tsp ground cumin
- 1 / 2 c. tsp ground cinnamon
- 3 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Crumbled feta or nutritional yeast (optional)

Preparation:

1. In a pot over medium-high heat, sauté vegetables in oil with herbs, cumin and cinnamon, about 2 minutes then add the lentils and cook another minute, until all is coated oil and spices.

2. Pour the broth, add the bay leaf, salt, pepper and bring to a boil. Once the water boils, reduce heat to medium low and cook about 45 minutes or until lentils are tender.

3. Meanwhile, bring water and millet to a boil. Reduce heat to medium-low and cook for about 20 minutes or until millet has absorbed all the broth.

4. Place millet in two deep glass pie dishes previously oiled, press firmly.

5. Add the lentil mixture on top. Sprinkle with crumbled feta. Place in oven at 350 degrees F for about 10 minutes.

To do it vegan, you could replace the feta with the nutritional yeast, or simply omit it.

Inspired by : "La croûte cassée, Mariève Desjardins et Marie-Michèle Garon, Éditions Parfum d'encre, 2008, p. 146

Zucchini, pineapple and cranberry bread

Sat, 24 Feb 2007 14:26:46 +0000

Servings : Makes 2 breads (molds 9 x 5 x 2 1 / 2 inches (21 x 11 x 6 cm))

Ingredients:

- 3 eggs
- ¾ cup safflower or canola oil
- 1 cup brown sugar
- 1 tsp vanilla
- 2 cups (about 2-3) zucchinis, grated finely
- 1 can (540 ml) pineapple slices, unsweetened, drained
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- ½ cup dried cranberries or raisins
- ½ cup chopped walnuts (optional)

Preparation:

1. In a large bowl, combine oil, eggs, brown sugar and vanilla. Chop the pineapple. Stir in zucchini and pineapple.

2. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg and salt. Stir the mixture with oil. Stir in cranberries and nuts.

3. Pour batter into 2 loaf pans greased and floured 9 x 5 x 2 1 / 2 inches (21 x 11 x 6 cm).

4. Bake at 350 degrees F (180 C) until they are golden and toothpick inserted in center comes out clean, about 50 to 60 minutes.

5. Cool on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

Sushi pizza

Sun, 22 Aug 2010 13:03:34 +0000

Inspired by a restaurant serving sushi

Servings: 6

Patties:

- 1 3/4 cups cooked brown rice
- 2 eggs
- 1/4 cup brown rice flour
- Cream cheese
- 6 slices smoked salmon
- Olive oil

Sweet Onion Sauce:

- 2 tbsp tablespoon butter
- 1 onion, halved and sliced
- 2 tablespoons water
- 2 tablespoons apple juice
- 6 tablespoons honey
- 1 tablespoon balsamic vinegar

Preparation:

1. Prepare the sweet onion sauce by melting butter in a heavy saucepan over medium heat. Add onions and cook, stirring occasionally, until very soft and translucent but not brown, 12 to 15 minutes. (Reduce heat to medium-low if they begin to brown.)

2. Add water, apple juice and honey, reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick, another 20 to 30 minutes.

3. Remove from heat and stir in vinegar.

4. Prepare the patties by mixing all the ingredients for the patties.

5. Heat a little oil in a skillet and sauté 6 patties until browned on each side.

6. Prepare the sushi pizza by spreading each patty with cream cheese. Put on it a little sweet onion sauce and top with a slice of smoked salmon.

Sweet Potato Shepard Pie

Wed, 08 Dec 2010 21:51:30 +0000

A classic redefined... for the better!

Ingredients:

- 1 tablespoon olive oil
- 1 clove garlic, pressed
- 1 onion, chopped
- 1/2 zucchini, chopped
- 100 g mushrooms, sliced
- 1 / 2 block of 454 g tofu, crumbled with a fork
- 1 / 4 cup tamari
- 1 teaspoon ground coriander
- 2 cups frozen corn
- 2 cups sweet potatoes
- 1 / 4 cup milk

Preparation:

1. Sauté garlic, onion, zucchini and tofu in oil with tamari and cilantro. Arrange in single layer in a square pan.

2. Add corn in a second layer.

3. Mix the boiled sweet potatoes (about twenty minutes) with milk, until a nice smooth puree. Place in a third layer.

4. Place in oven at 350 degrees F for about 30 minutes.

Source: L'express végétarien de Marie-Claude Morin

Peppers stuffed Mexican style

Tue, 23 Nov 2010 18:40:45 +0000

A little "ole ole" taste for dinner!

Servings: 4

Ingredients:

- 4 red or yellow peppers, halved, seeded
- 1 tsp tablespoon olive oil
- 1 onion, coarsely chopped
- 1 / 2 cup cooked brown rice
- 1 can (540 ml) red kidney beans, rinsed and drained
- 1 1 / 2 c. teaspoon chili powder
- 3 / 4 c. teaspoon paprika
- 1 1 / 4 c. tsp dried oregano
- Salt and pepper to taste
- 1 1 / 2 cup corn kernels
- 100 g mozzarella cheese (or other choice), shredded

Preparation:

1. Mash beans with a fork or pass them to the food processor.

2. Sauté onion in olive oil until translucent.

3. In a large bowl, combine onion, red beans, brown rice, seasonings and corn. Fill the peppers with the mixture.

4. Place stuffed peppers on a baking sheet and top with cheese.

5. Bake 25-30 minutes at 350 ° F. Serve as is or with tomato sauce, accompanied by a green salad.

Mango and Tomato Salad with Arugula

Sat, 25 Sep 2010 17:36:58 +0000

The intense flavor of the arugula and nutty go beautifully with the sweetness of fruit.

Ingredients:

- 3 tomatoes, diced
- 2 mangoes, diced
- 1 red onion, chopped
- 1 / 2 or more to taste arugula, chopped
- 1 / 2 cup mango juice
- 2 tbsp canola oil
- 5-6 fresh basil leaves, chopped

Preparation:

1. Put all ingredients in a bowl and mix well.

We can also combine all ingredients except the arugula and serve on a bed of arugula.

Watermelon and Tomato Salad with Feta

Sat, 21 Aug 2010 18:26:01 +0000

Savory, sweet and salty — what more can you ask for?

Ingredients :

- 3 cups tomatoes, diced to about 1 inch
- 1/2 tsp sea salt
- 20 mint leaves, coarsely chopped
- 1 green onion, sliced
- 3/4 tbsp cider vinegar
- 1 1/2 tbsp olive oil
- 3 cups watermelon, diced to about 1 inch
- 1/3 cup feta (or more to taste), diced 1/2 inch (rinse well with water to remove excess salt)

Preparation:

1. Place a sieve over a bowl. Also put the tomatoes and mix with salt. Let stand 30 minutes to 2 hours to drain.

2. In a small bowl, prepare the vinaigrette: Mix the mint, green onion, cider vinegar and olive oil.

3. In a large bowl, combine tomatoes and watermelon. Drain excess liquid.

4. Add dressing and toss gently. Add the feta.

Variation: you can also add diced cucumber to the salad.

Quinoa flour bread

Mon, 05 Apr 2010 01:54:51 +0000

This gluten-free, sugar-free and yeast-free bread is delicious and easy to spread even if it crumbles a bit.

Ingredients :

- 1 cup quinoa flour
- 1 cup rice flour
- 1/4 cup sorghum flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 300 ml of almond milk or other milk of your choice
- 2 eggs, beaten
- 1 to 2 tablespoons olive oil or coconut oil (melted)

Preparation:

1. In a large bowl, mix all dry ingredients.

2. Add remaining ingredients and mix.

3. Place the mixture in a greased loaf pan and bake at 400 degrees Fahrenheit for 35 minutes.

It is possible to make 1001 variations of this bread by adding raisins, cinnamon, nuts, etc..

Four-Spices Tofu

Sat, 29 May 2010 01:10:19 +0000

Ingredients:

- 1 block (454g) tofu, cut into strips or cubes of about 1 cm wide
- 1 cup vegetable broth
- V. 2-3 tablespoons tamari sauce or Bragg
- 2 tbsp tablespoon sesame oil
- 2 cloves garlic, crushed
- 1 tsp tablespoons fresh ginger, grated
- 1 / 2 c. teaspoon allspice (a mixture of cinnamon, allspice, nutmeg and cloves)

Preparation:

1.Put the pieces of tofu in an 9 inches x 13 inches oven-dish.

2. In a medium dish, mix remaining ingredients. Pour over tofu.

3. Bake at 350 degrees F for about 15 minutes, turn the tofu and continue cooking for another 15 minutes.

4. You can add your choice of vegetables in the dish at the beginning of cooking (onions, potatoes, carrots, etc..) Or half-cooked (mushrooms, zucchini, peppers, etc..).

Serve on rice or noodles.

Two Colors Coleslaw

Tue, 29 Jun 2010 18:58:23 +0000

Really different coleslaw and quick to do.

Ingredients :

- 1/2 green cabbage, coarsely chopped
- 1/2 red cabbage, coarsely chopped
- 1 green onion, coarsely chopped
- 2 tbsp lime juice
- 1 1/2 tbsp of flaxseed oil or hemp oil
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 tsp sea salt flavored
- 3 tbsp sesame seeds

Preparation :

1. Prepare the salad: Combine cabbage and green onion in a large bowl.

2. Prepare the dressing: Combine lime juice, flaxseed oil, sesame oil, ginger and sea salt in small bowl.

3. Pour dressing over salad and sprinkle with sesame seeds before serving.

Quinoa cakes stuffed with tuna

Fri, 11 Jun 2010 18:38:34 +0000

Delicious tuna stuffing in crispy quinoa cakes.

Yields 5-6 cakes

Cakes:

- 2 cups cooked quinoa
- Juice from 1 or 2 limes (to taste)
- 1 / 2 cup bread crumbs or ground rice crispies
- 1 egg, beaten

Stuffing:

- 1 can (170 g) of light tuna chunks, drained
- 2 green onions, chopped
- 1 egg, beaten

Preparation:

1. Combine cakes ingredients in a medium bowl.

2. Combine stuffing ingredients in another medium bowl.

3. Create small "nests" in the palm of the hand with the mixture of quinoa. Add the tuna and garnish with a little bit of quinoa mixture.

4. Place the cakes in the oven to 350°F for about 20 minutes.

Serve with a green salad or steamed green vegetables.

Green Beans and Hearts of Palm Salad

Mon, 07 Jun 2010 18:03:53 +0000

An elegant two-tone salad with well balanced flavours.

Ingredients :

- 1 lb (454 g) green beans
- 1 can (398 ml) of sliced hearts of palm, drained
- 1/2 block of salted marinated tofu
- 1 avocado, diced

- 1 / 4 cup olive oil
- Juice of half lime
- 1 / 2 tablespoons tamari sauce or Bragg

Preparation:

1. Steam the beans a few minutes (they should remain crisp). Cool under cold water.

2. Prepare the vinaigrette: In small bowl, mix the olive oil, lime juice and sauce Bragg.

3. In a large bowl, combine green beans, hearts of palm and marinated tofu. Add the avocado to the very end and mix gently.

4. Drizzle a little vinaigrette (you probably will not need all the dressing : if you have any left, it will be verty good to accompany a green salad).

Decadent Carob Bites

Sun, 28 Feb 2010 21:09:56 +0000

A delicious sugar-free treat!

Makes 25 to 30 balls

Ingredients:

- 1/2 cup carob powder unsweetened
- 1/4 cup tahini (sesame butter)
- 1/4 cup butter sunflower seeds
- 1/4 cup almond milk unsweetened
- 1/4 cup coconut, finely grated, unsweetened
- 1/4 cup coconut coarsely shredded, unsweetened
- 1/2 cup (or more to taste) of puffed rice cereal (like Rice Crispies) or puffed millet

Preparation:

1. Combine all ingredients in a bowl.

2. Make 25 to 30 small balls with your hands.

3. These treats can be refrigerated, but more you wait to eat them less crunchy puffed rice is.

Also excellent when made with peanut butter or almond butter.

Supreme Tahini Pasting

Tue, 01 Jun 2010 17:52:26 +0000

Excellent with vegetables, on crackers or in a pita with lettuce and alfalfa.

Ingredients :

- 1/4 cup tahini
- 1 tbsp salted plum (umeboshi) mashed
- 1/4 cup of carrot juice (with the extractor)
- 1 tsp dried onion soup (powder)
- 1 pinch cayenne pepper

Preparation:

1. Mix well and refrigerate unused portions (up to 2 days).

Recipe from La boîte à lunch santé, Colombe Plante, 1996 p. 55.

Red Lentils Soup and Sweet Potatoes

Sat, 29 May 2010 01:41:56 +0000

A creamy texture, sweet taste and a hint of coconut!

Ingredients:

- 1 tbsp organic coconut oil, unrefined, non-deodorized
- 1 leek (or 1 onion), coarsely chopped
- 1 large sweet potato into small dices
- 3 carrots, sliced
- 1 tsp seasoned salt (herbamare style)
- 1 tsp(or more to taste) grated fresh ginger
- 5 cups water
- 1 cup red lentils, sorted and washed

Preparation:

1. Sauté the leek in coconut oil about 5 minutes.

2. Add remaining ingredients and simmer over low heat for 30 minutes, stirring occasionally.

3. Put in a blender, mix well and serve. (You may also decide to keep some of the soup before to put it in the blender to keep chunks of vegetables and lentils visible in the soup).

You can add more water if you want a thinner texture.

Exotic Salmon Pie

Thu, 22 Apr 2010 00:59:34 +0000

An exotic and slightly sweet touch for this salmon pie comes out of the ordinary!

Servings: 4-6

Pie :

- 3 sweet potatoes, peeled and diced
- 5-6 potatoes, peeled and diced
- 1 cup unsweetened almond milk
- 3 tbsp of virgin coconut oil, cold pressed and not deodorized
- 1 tsp salt
- 2 cans of 213 grams of salmon, drained

Sauce:

- 2 cups almond milk unsweetened
- 1/4 cup virgin coconut oil, cold pressed and non-deodorized
- 2 tbsp tablespoons rice flour or other flour
- 2 tbsp tablespoon cornstarch
- 1 cup frozen green peas

Preparation:

1. Cook the potatoes and sweet potatoes in water 20 minutes or until tender.

2. Mash the potatoes and sweet potatoes with almond milk, salt and coconut oil. Add salmon and mix well.

3. For the sauce: In a medium saucepan, melt oil over medium heat. Add flour and cornstarch and mix well. Add slowly, little by little, almond milk, stirring with a whisk. Heat while stirring with a whisk until sauce thickens.

4. Add peas and cook until hot.

To serve, place a portion of pie on a plate with some sauce.

Recipe inspired by this site : http://lacuisinequiguerit.blogspot.com/2009/09/pate-au-saumon-sans-gluten-et-sans.html

Black Bean Salad with Lime

Sun, 23 May 2010 02:02:25 +0000

The lime gives a lot of freshness to this colorful recipe prepared in a jiffy!

Ingredients :

- Juice of 2 limes
- 1/3 cup olive oil
- 1/2 c. teaspoon salt (optional)

- 2 cups cooked black beans
- 2 tomatoes, diced
- 1 red pepper, diced
- 1 cucumber, diced
- 1 1/2 cup fresh or frozen corn (thawed)
- 3 green onions, chopped
- 1 avocado, diced

Preparation:

1. In a small bowl, combine dressing ingredients: lime juice, olive oil and salt, if desired.

2. In a large bowl, combine beans, tomatoes, peppers, cucumbers, corn and green onions.

3. Add dressing and mix well. Add the avocado and toss gently.

This fresh tasting salad deserves to be served with corn chips and/or salmon in coconut crust.

Salmon in Coconut Crust

Sun, 23 May 2010 02:25:55 +0000

The coconut and lime blend beautifully with the salmon.

Ingredients :

- 1 lb (454 g) frozen salmon
- Olive oil
- 1/2 cup puffed brown rice (like "Rice Crispies"), reduced to crumbs (you can chop in food processor)
- 1/3 cup finely grated coconut
- 1 pinch cayenne pepper
- Fresh lime juice

Preparation:

1. Preheat oven to 425 ° F.

2. Prepare the bread crumbs, mix puffed rice, coconut and cayenne pepper.

3. Brush salmon fillets frozen oil.

4. Sprinkle salmon fillets with bread crumbs on both sides.

5. Bake salmon 20 minutes in the oven (do not cover).

6. Serve with a dash of lime juice!

For a sweet touch, you can add a little honey in the olive oil when basting the salmon.

This dish is accompanied very well with a Black beans salad with lime.

Thousand Colors Seaweed Salad

Wed, 12 May 2010 18:09:29 +0000

Seaweeds are a treasure from the sea to our health, and this colorful and tasteful salad allows us to appreciate the benefits.

Ingredients:

- 25 g (about 1 cup) dried algae Arame
- 2 cups red cabbage, coarsely chopped
- 1 cup shredded carrots
- 1 cup fresh or frozen corn, thawed
- 1 red pepper, diced
- 1 green onion, chopped

- 1 / 2 cup water
- 1 / 4 cup lemon juice
- 2 tbsp of tahini (sesame butter)
- 1 tbsp maple sirup
- 1 tbsp (or more to taste) of tamari sauce or Bragg

Preparation:

1. Soak seaweed in water for at least 15 minutes. Well drain and rinse. Press algae in a sieve to remove as much liquid as possible.

2. Mix all the seaweed, cabbage, carrots, corn, red pepper and green onion in a large bowl and mix well.

3. Place water, lemon juice, tahini, tamari and honey in a small bowl to form the dressing and whisk well. Add dressing to salad ingredients and toss gently.

4. Let marinate in refrigerator several hours to let flavors well blended.

This salad is even more delicious the next day.

Zucchini Salad

Tue, 04 May 2010 17:48:43 +0000

Enjoy the summer!

Ingredients :

- 4 zucchinis, thinly sliced (ideally with a mandolin)
- 2 stalks celery, coarsely chopped
- 1 cup green peas fresh or frozen and thawed
- 2 tomatoes, diced
- 6 radishes, coarsely chopped
- Chopped fresh parsley

Preparation:

1. Mix all ingredients and serve with mayonnaise or rose salad dressing.

For this salad to be really at its best, the zucchini should be sliced very thin. They will then have a texture a bit like lettuce leaves.

Rice and Vegetables Omelet-Loaf

Thu, 08 Apr 2010 02:11:28 +0000

Serve your rice ... sliced!

Ingredients:

- Olive oil
- 1 onion, chopped
- 1 zucchini, grated
- 3 carrots, grated
- 1 1/2 cup cooked rice
- 1 tablespoon tamari sauce or Bragg
- 3 eggs

Preparation:

1. Sauté onions in olive oil until translucent.

2. Add zucchini, carrots and rice. Continue to cook, stirring for 5 minutes. Remove from heat and let cool.

3. Add the tamari and eggs and mix well.

4. Place the mixture in a greased cake pan and bake at 350 degrees F for 35 minutes.

5. Let cool a bit to facilitate the service. Serve sliced, hot, cold or warm with salad orsteamed vegetables.

Very good with a mushroom sauce.

Red Lentil Veggieballs

Thu, 25 Feb 2010 01:40:06 +0000

Crispy and golden on the outside but tender inside.

Makes about 35 meatballs

Ingredients :

- 1 1/4 cup red lentils, sorted and rinsed
- 400 ml water
- 1 onion, chopped
- 1 clove of garlic
- Fresh parsley, chopped
- Salt and pepper to taste
- puffed brown rice cereals (Rice Crispies type)

Preparation:

1. Bring water to boil and add lentils. Simmer for about 15 minutes. Stir regularly.

2. In a small skillet, sauté onions and garlic in a little bit of oil until the onions are translucent.

3. Remove lentils from heat and add onion, garlic, salt and pepper. Mix well. Add puffed rice cereal until the texture looks like ground beef.

3. Make about 35 small meatballs. Fry in oil until browned.

You can also cook the meatballs in the oven at 350°F for about 20-30 minutes.

Walnuts Crusty Salmon

Mon, 05 Apr 2010 01:27:01 +0000

The walnuts provide added crunch and charm to this quickly prepared dish.

Ingredients :

- 454 g of frozen salmon fillets
- Olive oil
- 1/2 cup walnuts, ground or finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1 small pinch of cayenne

Preparation:

1. Brush salmon fillets with olive oil.

2. Combine remaining ingredients in a bowl to form the "crumbs".

3. Coat each fillet with crumbs.

4. Place fillets in a baking dish for 20 minutes at 450 degrees Fahrenheit (do not cover).

Serve with rice and steamed vegetables or salad.

Spinach and Almond Balls

Fri, 05 Mar 2010 02:20:47 +0000

To use almost everywhere! Spaghetti in tomato sauce, fettucine alfredo, etc..

Servings : 8 (about 32 balls)

Ingredients :

- 1 block (454g) tofu, chopped
- 3/4 cup mayonnaise
- 1/2 cup rice flour or cornflour
- 1/3 cup chickpea flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Pepper to taste
- 1 package (10 oz) of frozen chopped spinach, thawed and drained
- 2/3 cup chopped almonds

Preparation :

1. Preheat oven to 350°F. Oil a baking sheet.

2. In a large bowl, combine tofu, mayonnaise, flour and seasonings. Mix well.

3. Add spinach and almonds and mix well.

4. Make balls about 2 tbsp mixture.

5. Place the balls in the oven until golden brown, about 35 to 40 minutes.

Spring Nuggets

Tue, 02 Mar 2010 02:22:51 +0000

These savory nuggets deserve a worth place on your table alone or accompanied by a hamburger bun and a tahini sauce.

Ingredients :

- 1 cup cooked chickpeas
- 1 plum tomato and 1/2 zucchini (or about 1 cup of mixed vegetables)
- 1 small onion (optional)
- 1/2 cup sunflower seeds (ground or whole, to taste)
- 1 tbsp pumpkin seeds (ground or whole to taste)
- 1 tsp ground flaxseed
- 1 tbsp tamari sauce
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried basil
- 1/2 tsp dried tarragon
- 1/2 cup chickpea flour or other flour of your choice
- Brown puffed rice cereal
- Coconut oil or olive oil

Preparation:

1. In a food processor, place the chickpeas, vegetables, seeds, spices and chickpea flour. Mix well.

2. Place the mixture in a bowl and add puffed rice cereal until the consistency resembles ground beef.

3. Shape 8 patties. Fry meatballs in oil in a skillet on both sides until browned.

Sweet Almonds Sauce

Sun, 28 Feb 2010 15:45:57 +0000

A rich complement for a dessert or breakfast.

Makes about 1/2 cup sauce

Ingredients :

- 1 / 4 cup almond butter
- 1 / 4 cup unsweetened almond milk
- 2-3 drops of stevia or 1 tsp raw sugar or turbinado
- 1/4 tsp cinnamon
- 1/2 tsp Carob

Preparation:

1. Place all ingredients in blender. Blend until smooth.

2. Excellent with quinoa flakes cakes, pancakes, waffles, muffins, etc.

Quinoa Flakes Cakes

Sun, 28 Feb 2010 15:30:28 +0000

DE-LI-CIOUS for breakfast and very nutritious.

Servings: 4

Ingredients :

- 1 cup quinoa flakes
- 1 cup unsweetened almond milk (or rice milk)
- 2 eggs
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1 tbsp of coconut oil virgin (non-hydrogenated) or other oil

Preparation:

1. In a bowl, combine all ingredients (except oil). Let stand a few minutes.

2. Heat oil in a skillet. Pour into the frying pan into 4 patties. Fry on both sides. (You can also make a version "mini cakes" by filing a tablespoon of mixture in both the pan. This will give about 16 mini cakes).

3. Serve with almond sauce or applesauce.

Variation: add a grated apple and a handful of raisins to the mixture before cooking and you'll have delicious pancakes with apples and raisins.

Cauliflower and Lentil Pie

Wed, 03 Feb 2010 02:11:53 +0000

A nice variant of the shepherd's pie!

Ingredients :

- 1 cauliflower, cut into florets
- 1/3 cup rice milk
- 1 tbsp butter or margarine

- 1 cup cooked lentils
- 1/2 cup cooked green peas
- 1/2 cup diced tomatoes
- 1 tbsp tomato paste
- 1/2 tbsp Worcestershire sauce
- 1/2 cup vegetable broth

Preparation:

1. Steam the cauliflower. Mix in blender to puree with milk and butter. Put aside.

2. In a small saucepan, place lentils, peas, tomatoes, tomato paste, Worcestershire sauce and vegetable broth. Bring to a boil, reduce heat and simmer over low heat for about 5 minutes.

3. Place lentil mixture in 8 by 8 inches baking dish. Add the cauliflower puree on top.

4. Place in oven at 350°F for about 30 minutes until mashed cauliflower is golden.

Spicy Oven Baked Fries

Sun, 22 Nov 2009 23:02:48 +0000

A taste of friday night!

Servings: 2-3

Ingredients:

- 5-6 medium red potatoes (also excellent with parsnips, sweet potatoes, carrots, squash, etc..)
- 2 tablespoons canola oil or peanut oil
- 1 / 2 teaspoon chili powder
- 1 / 2 teaspoon paprika
- 1 / 2 teaspoon Sea Salt
- 1 / 2 teaspoon Turmeric
- 1 pinch black pepper

Preparation:

1. Peel the potatoes (if they are organic, you can only brush them) and cut into sticks.

2. Mix oil and spices in bowl. Coat potatoes with mixture.

4. Spread potatoes on a baking sheet.

5. Bake at 450 ° F for 15 minutes. Turn potatoes and continue cooking 5 to 10 minutes.

Kale and Squash Sauté

Wed, 18 Nov 2009 01:19:35 +0000

An almost perfect marriage of cabbage and tamari with the sweetness of the squash!

Ingredients :

- 1 tbsp olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, pressed
- 1/4 cup water
- 1 tbsp tamari or Bragg sauce
- 1 pinch of chili powder
- 1 pinch black pepper
- 4 cups kale, chopped (remove the tough stems)
- 2 cups cooked squash, cubed

Preparation:

1. In a large skillet, heat oil over medium heat. Sauté onion for three minutes. Add garlic and cook another two minutes (careful not to burn garlic).

2. Add kale, squash, water, soy sauce, chili and pepper. Cook for five minutes or until kale is wilted.

Cornmeal Pancakes

Fri, 13 Nov 2009 16:50:22 +0000

When we want a little more for breakfast.

Ingredients

- 1 cup cornmeal
- 1 cup wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 cup water
- 1 tbsp sunflower oil
- 1/3 cup soy milk or other milk

Preparation:

1. Mix all ingredients in a bowl.

2. Lightly oil a skillet to spread a thin layer of mixture and brown each side. Repeat until no more mixing.

Serve with fruits, custard, stewed apples, a fruit sauce, a sweet almond sauce ...

Cabbage Soup "A la Paysanne"

Thu, 12 Nov 2009 02:38:03 +0000

A delicious soup full of good vegetables that reminds us of the countryside.

Ingredients :

- 1 tsp tablespoon olive oil
- 1 onion, coarsely chopped
- 1 carrot, sliced or diced
- 1 stalk of celery into small pieces
- 2 cloves garlic, pressed
- 1 Savoy cabbage, sliced
- 6 cups vegetable broth
- 4 slices wheat bread or gluten-free bread
- A little butter or olive oil

Preparation:

1. In a large pot, sauté onion in oil, carrots, celery and garlic for about 10 minutes.

2. Add cabbage and vegetable stock, bring to a boil, reduce heat and simmer 15 minutes.

3. Meanwhile, toast the bread on a baking sheet in oven at 300 ° F for about 15 minutes or until it is dry. Remove from oven, butter or oil and cut into cubes about 1.5 cm.

4. To serve, pour the soup into bowls and sprinkle each serving with diced bread.

Spicy Tofu with Olives

Wed, 04 Nov 2009 00:33:16 +0000

A delicious spicy tofu

Ingredients :

- 2 tbsp olive oil
- 1-2 yellow peppers, diced
- 3 zucchinis, half-moons cut
- 2 tomatoes, diced
- 1 block (454 g) firm tofu, diced
- 1 tbsp turmeric
- 1 tbsp paprika
- 2 pinches of black pepper
- 2 pinches cayenne pepper
- 3 tbsp tamari
- Green olives sliced, to taste

Preparation:

1. Sauté vegetables in olive oil about 5 minutes. Pour into a bowl and set aside.

2. Mix tofu with turmeric, paprika, pepper, cayenne pepper and tamari. In the same pan as the vegetables, fry the tofu until golden brown. Add olive oil as needed.

3. Serve tofu, vegetables and olives on rice, couscous or quinoa.

Onion soup with miso

Mon, 19 Oct 2009 23:25:37 +0000

Ingredients:

- 1 tablespoon of olive oil
- 1 tablespoon butter
- 9 medium onions, sliced
- 3 cloves garlic, pressed
- 6 cups of water
- 2 teaspoons of dried marjoram
- 2 teaspoons of miso
- 6 slices of toasted bread, cubed
- 2 cups (200 g) of Swiss cheese (or cheddar), grated
- Salt and pepper to taste

Preparation:

1. Melt the butter in a saucepan and add oil. Add onions and sauté until lightly browned.

2. Add garlic and cook 1 minute more. Add water and marjoram and bring to a boil and simmer 20 minutes uncovered.

3. Melt the miso in the soup and season with salt and pepper to taste.

4. Pour the soup into 6 ovenproof bowls. Sprinkle bread cubes and add the grated cheese on top.

5. Broil on top rack of oven until cheese is golden.

Salted Marinated Tofu

Mon, 24 Aug 2009 00:19:01 +0000

Excellent for a slightly salty taste in stir-fries, salads, stews, sliced for burgers, etc..

Inspired by a recipe from the blog Cuisine La Bine, which in its recipe uses tofu to replace the cheese curds in poutine. What a great idea! I like to roast to seal the taste.

Ingredients

- 1 block (454 g) firm tofu (preferably, the brand La Soyarie), cut into small dice
- Juice of a lemon (it's worth it to use fresh lemon)
- 1 1/2 teaspoon salt
- Butter or vegetable oil

Preparation:

1. Marinate tofu in lemon juice and salt for about 30 minutes. Stir several times during the marinating time so that tofu is well marinated.

2. Drain (depending on the recipe and the seasoning, you can decide whether or not to rinse before use).

3. Saute in butter or vegetable oil until it turns golden brown (this step is optional).

Lentil mini loaves

Thu, 21 May 2009 01:22:08 +0000

Ingredients:

- 4 cups or 2 cans of 541 ml of cooked green lentils, drained and rinsed
- 1 medium onion, minced
- 1 cup shredded mozzarella cheese
- 1 slice whole wheat bread crumbs
- ¾ cup tomato sauce
- 1 stick or 2 / 3 cup chopped celery
- 2 large eggs
- ¼ cup chopped parsley
- ½ teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste

- ¾ cup tomato pasta sauce to serve

Preparation:

1. Combine first 11 ingredients in large bowl.

2. Fill muffin pan (12 muffins) with mixture (press well, the entire mixture should enter). Bake 20 minutes at 350F.

3. Remove from oven and let stand 5 minutes. Unmold each portion with a suitable tool (a plastic knife will do).

4. Serve with 1 teaspoon tomato sauce on each mini-loaf.

From the magazine "Bien grandir", septembre 2007

Salmon couscous

Wed, 19 Nov 2008 00:04:31 +0000

Servings: 4 to 6

Ingredients:

- 1 2/3 cup vegetable broth
- 1 cup couscous
- 1 tablespoon curry powder
- 1/3 cup raisins
- 1 red pepper into chunks
- 1 cup small broccoli florets
- 400-500 grams of cooked salmon, cut into chunks

Preparation:

1. Bring the vegetable broth to boil. Add couscous and stir. Cover and let stand for 5 minutes.

2. Add curry powder, raisins, red pepper, broccoli and salmon.

3. Mix well and serve hot or warm.

Glazed Beets

Tue, 11 Nov 2008 18:39:57 +0000

Ingredients:

- ½ cup brown sugar
- ½ tablespoon cornstarch
- 3 tablespoons vinegar
- 2 tablespoons grape seed oil
- ¼ cup "juice" from cooked beets
- 12 small beets, peeled, sliced or diced

Preparation:

1. Steam beets 5 minutes. Set aside.

2. Mix the first 5 ingredients and boil 5 minutes, stirring.

3. Add beets and simmer over low heat for 15 minutes.

We can also make this recipe with a mixture of vegetables and beet roots.

Tofu and tomato fricassee

Wed, 20 Aug 2008 00:14:27 +0000

Servings: 6 to 8

Ingredients:

- 1 block (454g) tofu, diced
- 3 tablespoons tamari
- 2 tablespoons food yeast
- 1 tablespoon sesame seeds (ground or not, to taste)
- 1 tablespoon garlic powder
- 1 tablespoon basil

- 2 tablespoons oil grape seed
- 1 large onion, chopped
- 2 stalks celery, coarsely chopped

- 6 potatoes, diced
- 6 carrots, sliced
- 1 cup green or yellow beans, trimmed and halved
- 1 can (284 ml) condensed cream of tomato
- 1 can of soy milk or rice milk or cow's milk (use the cream of tomato can)
- 1 can of vegetable juice (use the cream of tomato can)

Preparation:

1. Combine tofu, tamari, food yeast, sesame seeds, garlic powder and basil in a dish. Mix well and refrigerate for at least 30 minutes.

2. Sauté onion and celery in oil until onion is translucent. Add the tofu mixture and sauté a few minutes.

3. Fill the bottom of a 9 inch x 13 inch baking dish with the tofu mixture. Add the carrots and beans in a single layer. Add another layer of potatoes.

4. In a small bowl, mix cream of tomato, soy milk and vegetable juice. Sprinkle the dish with the sauce.

5. Bake at 375 ° F about 1 hour or until vegetables are cooked.

Inspired: http://letresorgourmand2.blogspot.com/2008/08/fricasse-aux-tomates.html

Tender green couscous

Thu, 07 Aug 2008 14:28:37 +0000

Servings: 6 to 8

Ingredients:

- 1 cup vegetable broth
- 1 tablespoon olive oil
- 250 g couscous
- 2 tablespoons margarine
(or replace the first 4 ingredients for about 3-4 servings of cooked couscous)
- 1 green pepper, cut into chunks
- 1 small broccoli, into florets
- 1 cup green peas
- 1 can (540 ml) chickpeas, drained and rinsed

Preparation:

1. In a large saucepan, place vegetable broth and the oil. Bring to a boil.

2. Remove from heat and add the couscous, stirring gently. Allow to swell for 2 minutes. Add margarine and fluff the couscous with a fork.

3. In a frying sauté the peppers, broccoli and peas a few minutes.

4. Add vegetables and chickpeas to the couscous.

Serve hot or cold.

Enchiladas with Beans and Cheese

Tue, 22 Jul 2008 21:14:43 +0000

Servings: 6 to 8

Ingredients:

- 1 can (540 ml) red kidney beans, rinsed and drained
- 1 can (540 ml) black beans, rinsed and drained
- 1 cup corn kernels
- 1 can (10 oz) condensed cream of mushroom (preferably with 25% less salt)
- 1 / 2 cup Cheez Whiz
- 8 corn tortillas
- 1 can (14 ounces) plum tomatoes "Accents Aylmer"
- Approximately 100 g of grated cheddar cheese

Preparation:

1. Combine beans, cream of mushroom, corn and Cheez Whiz.

2. Spread the filling over the tortillas. Roll and place in two dishes of 9 x 13 inches.

3. Cover with the tomato paste and cheddar cheese. Cover with foil.

4. Bake at 350 ° F, 30 to 35 minutes.

Serve with green salad or steamed vegetables.

Spaghetti in pink sauce with garlic flower

Sun, 13 Jul 2008 22:49:02 +0000

Servings: 4

Ingredients:

- 300 g of spaghetti (uncooked)
- 3 cups of pink sauce
- 5 stalks flower garlic, coarsely chopped
- Half a box of 540 ml of white beans, drained and rinsed
- Capers or black olives (optional)
- Parmesan cheese (optional)

Preparation:

1. Cook spaghetti as directed on package.

2. Steam garlic flower a few minutes.

3. Place the spaghetti in serving plates. Add slightly warmed white beans.

4. Spoon pink sauce over and sprinkle flower garlic.

5. If desired, sprinkle with Parmesan and capers or black olives.

We can also replace the garlic flower by another green vegetable of your choice.

Mushroom Sauce with Rice

Sat, 28 Jun 2008 21:59:55 +0000

Servings: 4

Ingredients:

- 4 servings of cooked rice
- 227 g mushrooms, sliced
- 1 green onion (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon of flour
- 1 cup soy milk
- Soy sauce or tamari sauce to taste

Preparation:

1. Sauté mushrooms and green onions in oil until the liquid has evaporated.

2. Add in flour, mix well and cook 1 minute.

3. Stir in milk gradually and cook, stirring until thickened. Stir often.

4. Pour the sauce over rice.

5. Just before serving, season with tamari sauce to taste.

Egg noodles and tofu in peanut sauce

Thu, 01 May 2008 00:07:19 +0000

Servings: 4 to 6

Ingredients:

- 1 brick (454 g) firm tofu, cut into long matches
- 250 g egg noodles (uncooked)
- 2 tsp sesame oil

- 2 tsp grapeseed oil
- 1 zucchini, thinly sliced
- 1 yellow or orange bell pepper, sliced

Peanut Sauce:

- 8 tbsp peanut butter (crunchy or creamy)
- 6 tbsp sugar
- 4 tbsp vinegar
- 5 tbsp vegetarian chicken broth
- 3 tbsp tamari
- 4 tsp sesame oil
- 3 tsp chili oil

Preparation:

1. Combine all ingredients to create peanut sauce. Add the tofu to the sauce, cover and marinate in refrigerator for several hours (at least 1 hour).

2. Cook a few minutes the zucchini and peppers in grapeseed oil. Book.

3. Cook the egg noodles as directed on package. Drain well. Pour the sesame oil and mix.

4. Heat the tofu and marinade in a saucepan.

5. Arrange noodles on individual plates. Evenly distribute the sauce, tofu and vegetables.

Can also be served over rice vermicelli.