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

 

 

Wild Cooking: Nettle, Hogweed & Ground elder Pesto

WILD COOKING

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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.

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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!

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Green Thai Curry with Rice Noodles

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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!

 

The easy peasy Heart shaped Maki

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You will need: some nori seaweed, cooked white rice, cucumber, avocado.

Sauce is tamari sauce diluted in water with fresh grated ginger.

Annnnnd…DONE!

P.s: to make the heart form I’ve used this (but you can absolutely do it without!): http://www.thingiverse.com/thing:346351

Butternut Squash Ravioli

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I enjoy Fall period for the fallen leaves and the pumpkin variety.

This recipe came out of my hands, mixing two or three ingredients together for the filling of the ravioli. I love this recipe for a tons of reasons but principally because it’s easy to make, a few ingredients only, it doesn’t require lot of time, you can feel the creaminess of the mashed pumpkin (yuum) and sometimes there is nothing better than Pasta Fresca!

Pasta dough: 400g semola flour, 200ml filtered water, some curcuma, optional: you can add fresh herbs like coriander, a bit of salt if you want..

Butternut filling: a small organic butternut squash, dried tomatoes, yeast flakes (inactivated), some grated nutmeg

Important: leave the pasta dough in the fridge for about 30 minutes before roll it.

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For the process of the recipe, enjoy the cooking sounds VIDEO HERE

You can obviously cut the pasta like you prefer: in round, half moon or square. and…Buon appetito!

Coconut Bacon

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This recipe is probably one of those for “omnivores to convince” 😉

Make it then…toast bread, spread some vegan mayonnaise/tomato sauce/guacamole, lettuce, tomatoes and THIS coconut bacon…and I think everyone will enjoy! It’s easy to make and doesn’t take long.

Preheat oven at 180°C while you mix all these ingredients together:

Ingredients:

  • 1 cup of unsweetened coconut flakes
  • 1 tablespoon of tamari sauce
  • 1/3 tablespoon of paprika
  • 1/2 teaspoon of liquid smoke
  • 3/4 tablespoon of date syrup or maple syrup

Mix well and spread the flakes on the parchment paper. Bake for 12 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Let it cool (you can also freeze it)… Bon appetit!

Cherry tomatoes, oregano & hemp seeds Focaccia

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Focaccia for me is a special treat on special occasion but some people I’ve met in Sardinia can eat it every day. It has soft texture and you can feel the “fat” of the olive oil. Plus, this combination of herbs and cherry tomatoes is kind of insane!… I don’t have the Nonna’s recipe but I share with you this basic one I’ve learnt when I was doing CAP Patissier and I had a short bread-baking formation.

Ingredients:

  • Fresh yeast 15g
  • Water 200g
  • Wheat flour 400g
  • Extra virgin olive oil 40ml
  • Salt 1/2 teaspoon
  • Herbs you like: origano, hemp seeds, basil, onion…Make it tasty 🙂
  • Cherry tomatoes, a dozen cutted in half 

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Make the dough: combine all ingredients except the cherry tomatoes and a little bit of olive oil (5ml).

As usual in bread baking, leave the dough rise for about one and half hour – until it doubled. Then, put the gas off with your hand, and put in the mold, use the rest of the olive oil and add the cherry tomatoes. Leave it rise for 15min and, in the meantime, preheat your oven at 170°C.

Bake it for about 25 minutes.

You can enjoy it as simple as it is or make a Guacamole sauce or any other dips you like.

Can also add olives if you’d like (do not put the salt in this case, as they are really salty) – result is like this