Guide to Less Waste in the Kitchen

 

You can make up the difference. We are so price sensitive in the store, and 10 cents will swing us one way or other, but in the kitchen we throw out so much money without even thinking about price. It is not good for our wallet and definitely not good for the environment. Here are some tips to reduce our waste in the kitchen:

  • Use reusable bags.

We still use and discard nearly 1 trillion plastic bags a year! Bring your own bulk shopping bags (love the hemp and organic cotton ones but any reusable bags would suit! )  and keep them in your backpack/purse. You can also buy fruits and veggies with no bags at all as I always do at my organic coop.

  • Use a reusable bottle.

It requires 3 times the amount of water to produce a plastic bottle than it does to fill it. Bringing your own bottle limit that.

  • Reduce fast food or Bring Your Own Containers.

The biggest source (49 percent) of litter is fast food. If fast food is the only option, opt out of napkins, straws, condiments or plastic utensils.

  • Buy in Bulk.

Don’t confuse purchasing bulk foods with buying in bulk from a large big box store. The items you can find in bulk bins are endless: dried fruits, mixed grains, nuts, dry beans, flours (including GF flours), spices and herbs, ground and whole bean coffee, seeds (including chia and flax), dry pasta (including GF pasta), nutritional yeast and other odds, etc… Shopping the bulk bins allows you to get just what you need rather than paying for too much and the packaging. Buying bulk foods reduces food packaging waste and is better for our planet. It will save you an average of 14%- Organic bulk foods on average are 89 percent less expensive than their organic packaged counterparts. Buying in bulk allows you to try new things. Do not forget to take your own containers or re-use containers (make sure to get the tare weight if using your own).

O Bocal, a beautiful shop in Nantes, France.

  • Ditch paper towels.

Every day, over 3000 tons of paper towel waste is produced in the US alone. To make one ton of paper towels, 17 trees are cut down and 20,000 gallons of water are consumed. The average person uses 2400-3000 paper towels in a year…ONLY at work!!

  • Do not throw away the leftovers

Yes! You can use the almonds pulp (also called okara), aquafaba from chickpeas and beans….the list is endless: you can use your creativity or you can find easily tons of recipes with vegan leftovers, it’s just about having fun in the kitchen.. 😉

  • Give back to the Earth by composting

It doesn’t matter if you have a garden it is always possible to compost!! Composting is nature’s way of breaking down biodegradable materials to form a rich soil used by gardeners and small farmers – But not ONLY! Everyone can do and should.

 

Our Raw Nut Butters

As usual, we are cooking simple…and we got almost 5kg of almonds from the organic shop (FOR FREE!!) soooo had a lot to do.

With a proper blender, just blend the almonds until they become a paste, buttery texture 🙂

You can use any nuts : cashews, hazelnuts, peanuts, …

You can toast them too just a lil’ bit before mixing.

How To Make Chocolate Petals To Decorate Sweets

Chocolate petals or flowers are a beautiful addition to any cake or dessert. If you think it’s difficult, no worries just stay tuned for the technique! 😉

 

To make chocolate petals you will need: some baking paper and/or acetate/rhodoid sheets,  a piping bag (if you cannot make one with the baking paper), some vegan chocolate, a bent spatula and something cylindrical like a french baguette mold or a muffin mold.

     

 

 

 

 

Make the piping bag with the baking paper or use one reusable.

Start with tempering your chocolate (better if you would like the chocolate ending shining and glossy). You can skip this step if you don’t care 🙂

After cutting some bands of the baking paper, use the piping bag with your tempered chocolate on the baking paper or acetate sheet as the picture shows:

Working quickly before the chocolate hardens curve it up into a half circle. Carefully transfer the chocolate petals on their baking paper(or acetate sheet) to your mold and set aside in the fridge.

Here is the result after a few minutes, the petals became harder and the chocolate is now solid, like this:

 

Last step is to gently remove the paper from the petals. You can use it as it is or also make chocolate flower sticking them all together…

HAVE A BEAUTIFUL DAY!

Raw “Millefeuille” (Fat free, Sugar Free)

This raw millefeuille will blow your mind, as it is crunchy, creamy, sweet and sooo tasty!….

For this recipe, you will only need a blender or a food processor, some dates, bananas and apples. If you have time you can soak the dates (I’ve used medjool), otherwise it’s fine.

Chop the apples in slices, cut bananas into thin and long slices, prepare the dates caramel using your blender (dates+ water – the water we soak the dates in or filtered water), set aside.

Prepare the millefeuille: first layer is banana slices, second layer is apple slices, third layer is caramel sauce, repeat all over until you have nothing left 😀

-You can add a pinch of cinnamon on top or into the caramel sauce, if you like it-

Keep refrigerated if you can resist the temptation, or serve it as it is! Bon appetit!

 

 

 

Vegan Shepherd’s Pie

I am always grateful to meet people who became friends, even with the distance. Joe is one of them. We share the same passion of vegan food. We had good times cooking together in Montreal. Here’s his recipe of Vegan Shepherd’s Pie.

 


VEGAN SHEPHERD'S PIE
Ingredients: 
- Yellow potatoes 1,5kg
-Sweet potatoes 600g
-Vegan margarine 100g
-Crumbled tofu 150g
-Spanish onions 200g
-Grounded sunflower seeds 75g
-Grounded flax seeds 75g
-Vegetable oil 100ml
-Yeast flakes 50g
-Tamari sauce 25ml
-Smoked Paprika powder 3g
-Corn in grains 300g
-Creamed corn 1200g
("mais en creme", canadian preserves)

Directions:
Cook the potatoes in boiling water for 15-20 minutes. Drain and pound with the margarine. Salt, pepper to taste and set aside.
In a large bowl, mix together the tofu, the onions, the sunflower /Flax seeds, the yeast flakes, the tamari sauce and some oil.
Then pour on a lightly oiled baking sheet and bake at 350 ° F for 10 minutes. Towel at half-cooking.
Start the dishes starting with vegan '' meat '', corn, creamed corn and potatoes. Sprinkle with smoked paprika.

....and Voila! Tabernak c'que c'est good!

If you are in Montreal make sure to check JOE LE RATON VEGE

 

 

DIY Gift : 4 ingredients Matcha Truffles

raww-matcha-truffles2

 

Because I believe in homesteading and the joy of Do-It-Yourself….winter time especially all-christmas-new-year-period is another excuse to consume,

I suggest you to look at this recipe, and realise how easy it is to make. I promise your cherished ones will love these matcha cocoa truffles.

 

wintermagic

 For about 15 of them you will need: 

For the filling: mix 180g coconut butter with one and an half Tablespoon of matcha tea powder and two Tablespoons of coconut nectar. Put 10 minutes in the freezer.

For the ganache: rawcocoa with sweetener & some cocoa butter (or simply vegan dark chocolate)

-some nice packagings for your truffles


You can keep these little things in the fridge or in the freezer for longer (up to three months)

raww-matcha-truffles

Ce que j’ai appris durant mon CAP PĂątissier (article in french)

Sorry guys this post is going to be in french… I can translate it later if needed.

img_8276

Chaque parcours est diffĂ©rent. Chaque expĂ©rience a du positif et du nĂ©gatif. Je partage avec vous, cette fois en français, une part de ma vie, pour ne pas dire un “morceau de gĂąteau”… 🙂

On m’a plusieurs fois demandĂ©, que ce soit durant un entretien professionnel ou tout simplement en parlant avec les un(e)s et les autres, pourquoi j’ai un CAP PĂątissier mais je n’exerce pas le mĂ©tier de patissiere “traditionnelle”.

“Comment ça, vous avez un CAP PĂątissier, et pourquoi donc vous faites du sans lactose, sans Ɠufs, sans gluten, des “raw” cheezecakes…?”

 

Ce que j’ai appris pendant mon CAP PĂątissier:

  • les techniques, les diffĂ©rentes textures, les dosages, la rigueur (parfois), dĂ©velopper ma crĂ©ativitĂ©, travailler sur un petit plan de travail: l’organisation, mettre en valeur une rĂ©alisation…chercher les Ă©quivalents en vĂ©gĂ©tal

  • patisseriesquitti1

  • de belles rencontres (la folie parfois eheh), des gens passionnĂ©s qui y passent littĂ©ralement toute leur vie, des gens patients la pour nous transmettre leur savoir-faire

  • Attention, je coupe le cote positif comme ça d’un coup, je suis un peu brusque mais honnĂȘte jusqu’au bout .

  • la PĂątisserie Française est raffinĂ©e mais c’est AUSSI une belle industrie (notez l’ironie avec l’adjectif devant “industrie” qui renforce le terme pĂ©joratif): Ɠufs en poudre, jaunes/blancs en bouteilles, beurre en conditionnement de 25kg, gĂ©latine a n’en plus va, colorants alimentaires (le rouge “cochenille” fait a base d’insecte cochenille, par exemple), additifs, Ă©paississants et autres produits dĂ©jĂ  “tout faits” pour donner l’illusion du fait maison… dans la (sur)consommation. la malbouffe cachĂ©e par l’apparence du gĂąteau, j’appellerais cela un peu de la junk food a la française. En bref, des choses pas trĂšs jolies-jolies.

forknknife

Ce qu’on ne m’a jamais dis pendant mon CAP PĂątissier…

mais dont je me suis informée et documentée:

(J’étais vĂ©gĂ©tarienne pendant trois ans avant de comprendre tout cela…)

  • La gĂ©latine est obtenue a partir de broiements d’os et de peaux animales. Humm cet insert aux fruits rouges….me direz-vous?

  • Le lait et ses dĂ©rivĂ©s (produits laitiers) : une souffrance insoupçonnĂ©e. Comme tous les mammifĂšres, une vache produit du lait seulement quand elle a un petit. Ainsi, dans l’industrie laitiĂšre, on l’insĂ©mine artificiellement tous les ans, pour qu’elle ait un veau. La mĂšre et son petit sont sĂ©parĂ©s rapidement aprĂšs la naissance pour rĂ©server le lait Ă  la consommation humaine. Une vache laitiĂšre est tuĂ©e Ă  l’abattoir vers ses 5 ans. Aux femmes qui ont des enfants, celles-ci pourront peut-ĂȘtre m’entendre la dessus? Je vous Ă©pargne les images CHOC mais si vous ĂȘtes intĂ©ressĂ©(e)s dans la rubrique “ressources” de ce site vous trouverez dĂ©jĂ  pas mal d’infos.

  • Les Ɠufs? Aussi bien pour le bio que pour le plein air, les poussins naissent dans des couvoirs. Ne pouvant produire d’Ɠufs, les mĂąles sont broyĂ©s ou gazĂ©s : ils sont inutiles, ne grossiront pas, les souches de poulets Ă  viande Ă©tant diffĂ©rentes de celles des poules pondeuses. 70 % de la production d’Ɠufs en France provient de poules encagĂ©es : impossibilitĂ© d’étendre aisĂ©ment les ailes, de courir ou de gratter la terre. Au bout d’un an de ponte, elles sont envoyĂ©es Ă  l’abattoir pour ĂȘtre abattues.

  • Le sucre blanc (mais les autres sucres aussi) est dĂ©pourvu de nutriments…et concrĂštement pourrit notre santĂ©. Je vous conseillerai toujours de choisir le meilleur sucre: les fruits! Si vous dĂ©sirez sucrer vos pĂątisseries vĂ©gĂ©tales, prĂ©fĂ©rez un sirop de dattes fait maison, des fruits (une compote de pommes/poires bio 100% fruits faite maison, une banane entiĂšre etc) ou de la mĂ©lasse noire qui reste intĂ©ressante au niveau nutritif…

  • L’apparence ne fait pas tout. Ceci est valable non seulement pour les gĂąteaux. Cherchez un peu a comprendre: ce petit gĂąteau qui a l’air si tentant, est-il aussi bon pour mon corps et ma santĂ©, est-il aussi bon pour une question d’éthique? (ce que je viens de dĂ©tailler briĂšvement auparavant)- Est-ce que mon plaisir personnel passe avant la vie d’autrui? Est-ce que je suis egoiste a ce point?

  • Comme dans l’industrie, dans le milieu professionnel, les personnes intĂ©ressĂ©es aux produits vĂ©gĂ©taliens ne le sont pas forcement par compassion pour les animaux mais plutĂŽt par intĂ©rĂȘt (financier). Mon expĂ©rience a Paris avec un certain Biocoop Dad… par exemple qui voulait que je sois patissiere avec eux, vĂ©gĂ©talienne bien entendu mais traditionnelle aussi! Comme quoi, ce qui se cache derriĂšre le BIO ce n’est pas forcement Ă©thique! Et c’est bien connu, dans le milieu du travail actuel, ta mentalitĂ© tu te la gardes au placard hein….  J’ai vĂ©cu plus ou moins la mĂȘme chose auparavant en Sardaigne.

    patisseriesquitti2

  • Les alternatives existent. Je les ai dĂ©couvertes un peu avant et pendant ce CAP PĂątissier en 2013/2014, et le plus beau c’est que je suis continuellement en train d’apprendre! Voulons nous participer a un monde meilleur ou voulons nous participer au massacre des temps modernes? C’est peut ĂȘtre exagĂ©rĂ© pour vous, mais pour moi cela ne l’est pas. Il n’y a pas de petite(s) action(s), le choix nous le faisons chaque jour dans nos assiettes, au moins trois fois par jour et nous avons tous/tes le moyen d’agir!

 Je voulais partager avec vous mon tĂ©moignage car je pense que l’on n’est pas censĂ© rentrer dans des cases bĂȘtement…C’est ce que la sociĂ©tĂ© aurait voulu pour moi et pour tant d’autres, mais j’ai choisi la compassion et non la cruautĂ©.

Dans quel genre de monde voulez vous vivre? Vous votez pour ça chaque jour.

 

 

French Viennoiseries: Chocolatines & Croissants

vegan-viennoiseries1

Always wanted to try the typical French breakfast?  This recipe is for you!  Obviously always vegan and I promise it’s crispy on the outside, soft on the inside….what a treat!!…. Because we don’t wait until Christmas to offer you this gift 😉

RECETTE Technique EN FRANCAIS

FULL RECIPE IN ENGLISH VERSION

 

vegan-viennoiseries2

 

Pumpkin Coconut Chai Latte

yin-yang-ios-7-symbole_318-34386

“Balance should be the goal of those looking for health, since being too yin or too yang without being stable to return to balance constitutes a state of disease. A modern person will often be simultaneously too yin and too yang. This is because yin and yang have not emerged, due to a lifestyle more extreme than the person can integrate. When one is well balanced, it is possible to become either very yin or very yang in response to the demands of the moment, without being stranded in a simultaneous excess of yin and yang, which is always stressful. The balanced person easily expands or contracts, becomes more active or passive and at the same time remains anchored in stillness (emptiness permeated with Wonderful Existence), the place where yin and yang fuse into unified reality.”

(from “Healing with whole foods” by Paul Pitchford)

common-yin-yang-food-actions

pumpkin-chai

I definitely prefer eating/drinking raw foods but when the weather is cold in fall time (or when we have a non stop rain week…) I sometimes like this kind of hot treat…..

For this recipe, I’ve used homemade coconut milk (which is basically two tablespoons of coconut flour and about half liter of filtered water that I’ve been bringing to a boil.) but you can also find coconut milk from grocery stores.

Use about 150g of the pumpkin, skinless and of course seedless. Chop into cubes and add to the coconut milk (300ml) in a small pan.

Add spices according to your taste: from 1/4 of a teaspoon to a whole teaspoon of each spice: cinnamon, ground nutmeg, one, two or three cloves, ginger + chili (if you want to add some pep) + two or three fresh dates for natural sweetener.

Let the mixture cook on a medium fire for 15-20 minutes. Then, blend it. Serve it hot. It’s really delicate! If you’re a sweet tooth, you can dip your homemade vegan caramelized cocoa beans, choc&hazelnut cookies in it 😉

 

Cruelty free Crepes

vegan-crepeslogo

This recipe was published in the Biocontact magazine, October 2016 (free sample in organic shops in France)

Ingredients you will need are:

  • 200g T80 wheat flour
  • 60g chickpeas flour
  • 70g non refined cane sugar or coconut sugar
  • half of a vanilla pod
  • 50cl (500ml) homemade hemp mylk or any other kind of non dairy mylk
  • 2cl (20ml) extra virgin olive oil

As a traditional crepes dough, in a large bowl, blend the dry ingredients with the wet ingredients. Cover and let it at ambient temperature for more than half an hour. Lightly oil a crepe pan and place it over medium heat. When the pan is hot, cook the crepe until it is golden, then flip it and cook the other side. Repeat the steps for any crepe until there’s no more dough left.

Enjoy with homemade raspberry coulis, carob sauce, fruits jam, according to your taste!..

Wild Cooking: Nettle, Hogweed & Ground elder Pesto

WILD COOKING

19582477258_8904c5f99b_o

Urtica dioica, Heracleum sphondylium & Aegopodium podagraria PESTO

Collect the leaves of nettle, ground elder and hogweed in the wild 🙂

Put water and distilled vinegar in a big bowl and soak the leaves for about five minutes to disinfect.

Drain and mix the leaves in a blender. Add cloves of garlic, lemon juice, olive oil and salt (or celery salt). I would add an avocado for extra creaminess... Blend blend blend - while listening to "Young Folks" 

I know it's tempting to eat like this, but better if refrigerated 😉 ENJOY!

ortie berce egopode

 

Pita Breads

You will need:
  • 300g whole wheat flour (I’ve used the french one: T110)
  • 180ml warm water
  • 15g fresh yeast
  • 1 teaspoon of cane sugar
  • 1 teaspoon of salt
  • 2 teaspoons of extra virgin olive oil.

forknknife

As usual in baking, mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. (to control the temperature of the water if you can put a finger in the water and it’s not “burning” it is fine) Then add the sugar. Set aside.

In another mixing bowl, add the salt. Cover with the flour. Adding the liquid (yeast+water), knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add finally the olive oil. Knead again.

Let the dough rise for about an hour (until it doubled). Divide the dough in 6 equal pieces. Let the pitas rise for another 10-15 minutes. In the meantime preheat your oven at 230°C. After that, using a floured rolling pin, roll the pitas (0,5cm thick)

Put the pitas in the oven at 230°C for about 10 minutes.

My recipe makes 6 pitas and you can of course freeze them. They are perfect for Vebabs!

pita breadsLOGO