Fougasse is a typical Provençal loaf somewhat similar to the Italian focaccia. (but let’s be honest, IT IS NOT 🙂 ) The French version is commonly rolled out and formed into the shape of a leaf, or an ear of wheat and is delicious with any dip or even on its own.
To make 2 fougasses
- Fresh yeast 6g
- Water 180g
- Wheat flour (french T65) 280g
- Extra virgin olive oil 20ml
- Salt 6g
- Herbs of Provence 10g
- Black Olives 110g
Make the dough: combine the fresh yeast, flour, herbs de Provence, and salt. Mix the dough for about 7 minutes.
Add slowly the olive oil to the dough. Mix until all is well combined.
Leave the dough rise for about half an hour, covered, in a warm place. Then, put the gas off with your hand, and make a flap, add the black olives.
Leave the dough rise again for half an hour in the same warm place. Divide the dough in two equals, give them the form of fougasse and leave them covered for about an hour.
Preheat the oven at 260 Celsius degrees and bake them for about 10 minutes.
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.
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!
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!
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
Because I believe in homesteading and the joy of Do-It-Yourself….winter time especially all-christmas-new-year-period is another excuse to
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.
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)
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 😉
“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)
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 😉
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!..
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!
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.
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!
Fast food IS fruit , and fruits and veggies are the best way to get all the nutrients we need – but…sometimes you just need something warm, delicate, what I call comfort food: green curry noodles dish is one of them.
It’s easy (peasy) to make. You just need a couple of veggies, here I’ve used what I had (carrots, tofu, broccoli, red and yellow capsicums, some shallots and finally the rice noodles)
Green thai curry sauce In the wok, put 1 tablespoon oil and 1 teaspoon green chili paste. Add 1 kaffir lime leaf crushed, 1 slice of galangal crushed, 2,5cm of cut lemon grass, 1 tablespoon coconut milk, 1 handful of vegetables (green bean, squash, eggplant, carrot, onions), 3 tablespoons coconut milk. Cook until texture is thick. Then add 6 tablespoons of water, 1 tablespoon light tamari soy sauce, 1 teaspoon of molasses or sugar. Cook for roughly 3 minutes. Finally, add 3 tablespoons coconut milk and chopped mint or thai basil (3/4 leaves) Before serving, add 1 tablespoon of coconut milk. Gin Khao!