Because I couldn’t live without risotto…
I wasn’t sure how to call this one. Is it a soup? Is it a bowl?
Since I didn’t make a “bowl” category, this went in the soup section. Searching for something easy to make, filling, healthy and super delicious? …Or, like me, you just came across a BIG bag of carrot at the grocery and you need to use it asap?
The recipe calls for carrot “noodles”… to make them, use your hand grater and like if you were to remove the first layer of skin, continue grating more and more of your carrot till you arrive at the core. Personally, I don’t use the core for “noodles” because the taste is a little too strong in my opinion but by all mean, save the planet, don’t be picky like me and use the whole thing. *^_^*
Hope you enjoy this recipe,
Bon Appétit! 🙂
I only tasted Dino kale for the first time this year, in California, although I had kind of a “crush” on this adorable plant the second I saw a photo of it in one of the many seed nursery magazines coming to my old place.
From my past experience with the regular curled leaves version, growing kale is a lot of fun because it is easy to take care of and it will grow back years after years! Living in colder climate? that’s all right, Kale love chilly nights and some of them will even be fully happy with a little bit of snow. If you give it a big enough pot, you can easily grow it on your balcony, in the middle of the city. It will add joy to your landscape and feed you deliciousness for a really big part of the year.
Dino kale, when cooked, will remain sort of crunchy and can be easily replace any other types of kale/lettuce/spinach in your favourite dishes. Today, we’re featuring this incredible green in a morning smoothie to start your day the right way!
Bon matin! *^_^*
Burmese tofu was such a revelation…
On my quest to become 80% vegetarian (i’m saying 80% because I love food too much and I can conceive cutting so many things from my diet), I’m searching for protein alternatives that aren’t made of soy. Don’t get me wrong, I LOVE regular soy tofu but researches shows that it can be bad for you health. Even worst, it’s also bad for the planet and as new obsessed gardener, I take these things to heart. If you are curious to learn a little bit more about the whole soy problematic, I found this very well written and informative post from Wellness Mama and I have to admit that I’m hoping that it will maybe change some of your culinary habits. After all, we only have one planet, let’s take care of it as much as we can *^_^*
Now, what is Burmese tofu?
It is a “tofu” that is made of besam flour (Garbanzo Bean flour) aka chickpea flour. It has more in common with polenta because of the way it is made but also because of the soft texture of the end product. Don’t worry, you can still use it as you would do for regular soy based, tofu. Fried, grilled, in soups or in salads, you wont be missing ideas once you taste it… well, I hope so *^_^*
This is not an original recipe, only my own twist on this Burmese cuisine classic. One thing I learned from all my failed attempts at making the best batch of burmese tofu is that it’s all about the ginger powder! Ginger will absolutely “neutralize” the rough chickpea after taste and leave you with a silky smooth tasting tofu. Also, the longer you cook and stir it, the firmer it will end up. So take it as a mini work out and don’t cheap out on the stirring time!
You can keep your Burmese tofu in the fridge, in a plastic bag, wrapped in absorbing paper. Once every 2-3 days, change the absorbing paper to avoid a quit mild formation. I usually keep my tofu for 2 weeks in the fridge.
Hope you like this recipe *^_^*
- 1 cup of chickpea flour
- 3 cups of COLD water
- ¼ teaspoon of salt
- ½ teaspoon of turmeric
- ½ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ½ teaspoon of ginger powder
- 2 teaspoons of sunflower oil (or any oil that doesn't have a strong taste)
- - Take a medium sauce pan on the stove, add inside all the dry ingredients. On the side, prepare a square 8x8 (or any other shape mood you want your tofu to have in the end) lined with absorbing paper (scott towel type)
- - Open the heat on Medium/High. ½ cup at the time, add the cool water and whisk every time to make sure there isn't any clumps of flour of spices left.
- - Never stop stirring/whisking the mixture.
- - Once you start feeling it thickening, and there is barely any foam left, the mixture will be silky looking and you might start breaking a sweat. Set 10 to 15 minutes on the time watch and keep stirring vigorously, making sure to often scrape off the sides of the pan to bring everything back to the middle and avoiding too much "drying" and firming up on the sides. If you find that it's boiling too much, reduce the heat of the water to medium.
- - When the full 10 to 15 minutes is done, the texture should be much thicker and almost gelatinous. Pour inside a flat bottom dish, lined with absorbent paper towel and leave in the fridge till it harden
- - Cut in the desire shapes and make your favourite recipe with it! Place the left over in a plastic bag, each piece of tofu wrapped in absorbing paper.
- - Replace the absorbing paper every 2-3 days.
- 3 cups of small cauliflower florets
- ¼ cup of green olives (about 10), finely chopped
- 3 garlic cloves, minced
- 3 tablespoon of olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon of apple cider vinegar
- 1 preserved lemon, chopped
- 1 tablespoon of chopped fresh coriander leaves
- ½ teaspoon of powdered graines a roussir
- Salt & pepper to taste
- - Prep the cauliflower and keep only the florets. Measure about 3 cups of florets, steam them for 10 minutes.
- - Mix all the other ingredients in a big salad bowl and then mix in your steamed cauliflower.
- - Leave in the fridge to marinate for at least 1 hour before serving.
“Eat your greens or you wont have any desert!”
…probably a sentence everybody heard a few times during their childhood. I don’t remember being over difficult to feed as a child, beside the terrifying grilled white cod filet with tomatoes my mom used to make (I still have nightmares about it, true story), so I was happy (most of the time) to eat my greens.
Kale was introduce to my diet much later in life. I do not recall my mom or dad buying any but, back then, the trend was more to eat spinach and I clearly remember the creamed spinach side dish my mom used to make. Let me tell you… THAT was insanely delicious and now that I think about it, I’ll have to ask her for the recipe next time I see her.
You could probably make this soup with baby spinach as well. Why do I say baby and no regular spinach? Only because I’m thinking the bitterness of the fully grown spinach might be a little bit too overpowering for the humble and light taste of this soup. While you can still try, I’m thinking that by trying to cover the bitterness, you might feel the push to add more salt and we all know by now that salt is a big no no for our dear arteries.
You can rock this soup in about 1:30 maximum and that’s with the prep included. For those busy and lazy week nights, a comforting soup made with real and a small amount of ingredients is always welcome.
- 3 garlic cloves minced
- 1 tablespoon of olive oil
- ¾ to 1 cup of finely chopped (about 1 medium/big one)
- 1½ cup of finely chopped carrot
- 6 cup of chicken broth (no salt)
- 4 cup of finely chopped kale leaves
- ½ teaspoon of solar salt **
- ¼ teaspoon of basil pepper ***
- 1 tablespoon of low sodium soy sauce
- ** Solar salt is something I discovered when I made my first batch of kimchi. It's basically aged sea salt and really has a nice and distinctive taste. You can obviously replace this salt by regular sea salt or table salt but I would much prefer sea salt just because of the yummy flavors.
- *** Basil pepper is a spice blend of 3 types of peppercorns and basil leaves that I made last year and that will be on the blog this week but feel free to replace this with regular pepper. Like the salt measuring, feel free to tweak the quantity to your liking 🙂
- - In a medium sauce pan, on the stove top at MEDIUM/HIGH heat. Start by gently grilling the freshly cut garlic and onion with the olive oil for 2-3 minutes.
- - Stir in the carrot, mix well and add the broth. Bring everything back to a gently broil, lower the heat and add the rest of the ingredients
- - Let simmer at low heat for 1 hour and serve!
- 4 cups of hot water
- ½ cup of Glutenberg/Chartier maple beer **
- 1½ cup of shredded sweet potatoes
- 1 cup of finely chopped spinach
- ¾ cup of finely chopped broccoli
- 1 tablespoon of olive oil
- 1 cup of Arborio rice
- 2 big fresh garlic cloves
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- Garnish idea:
- Finely chopped basic leaves
- ** The recipe calls for ½ cup because that's all I have left in my fridge but you could easily add one full cup of beer (and or white dry wine if you can find this beer anywhere) and remove ½ cup out of the water quantity.
- - In a flat bottom pan, on the stove top, at MEDIUM/HIGH heat - Start by adding the tablespoon of olive oil with the garlic. Wait till it start sizzling, then add your raw, uncooked Arborio rice and stir well to make sure the all little grains of rice are well covered with the oil and garlic. Keep stirring non stop for an extra 1 to 2 minutes while making sure that nothing is sticking at the bottom of the pan. If it does, lower the heat a bit.
- - Pour the beer and keep stirring while all the rice absorb the precious liquid.
- - Start adding your water, add the first cup, keep stirring constantly, add the veggies all in one shot and keep adding the rest of the water ½ cup at the time. The whole process should be about 15-20 minutes maybe less.
- - Never stop stirring while everything get's absorb and when you're getting close to the end of your water and the texture is getting nice and creamy, start lowering your heat to MEDIUM/LOW.
- - Stir in the nutritional yeast, add the salt and pepper and you're done!
I could never be 100% paleo. Pretty much like I couldn’t be 100% vegetarian or vegan. I’m just one of those people who strongly believe that almost everything can be good in moderation unless there is some sort of medical condition going on. Since food is part of the simple pleasures of life, I don’t like to have constraints when it comes to be creative in my kitchen. Some days I’ll be vegan or vegetarian. Others, I’ll jump on a big juicy steak with baked and stuffed potatoes.
Every meals or snacks will be influenced by my mood and I will always follow these simple life’s food rules:
1- Try to eat a little bit of (almost) everything in moderation.
2- Try to always eat more vegetables, fruits, mushrooms than meat.
3- Prior fish to red meat. Choose tofu, tempeh and seitan over fish and meat.
4- Eat food that are alive, like kimchi, miso, tempeh, sprouts etc…
5- Drink lots of teas, everyday.
7- Stay Active, work out.
8- Everything is always better homemade, so make it!
Beside that I’m pretty loose. Eat what your heart desire, try to always choose a healthy, non fatty alternative to your munchies and push your boundaries, get out of your comfort zone to discover new tastes and textures. Don’t close your mind to other culinary cultures and jump in.
Although I do not like to have constraints when it comes to my personal foodie life, it’s still fun and challenging to create recipes that are following a certain regiment. Have you heard of the Paleo or Caveman diet? Here’s a little Wiki article if you are curious to learn about what it mean to be 100% Paleo.
The basics you need to remember; Dairy Free – Grain Free – Gluten Free and Legumes Free. All potatoes are a big no no but you can still eat some sweet potatoes sporadically. All soy products are off limits but miso is accepted because the fermentation will make the soy beans easier to digest. Flours made of Coconut and Almonds are your best friends, coconut oil and olive oil should be your preferred fat.
A good friend of mine have a condition that could be helped by becoming Paleo but I really don’t see him being able and/or wanting to follow all these rules. Just because I knew he was coming to dinner last Saturday, I decided to create an entire Paleo menu from scratch and today I’m presenting you the decadent dessert I made. Seriously, this is by far one of my favorite desserts ever. Paleo or not, I’ll be making another batch of these very soon and I know that you might just become addicted if you dare trying it.
For the people who likes very chewy, almost gooey brownies, these are for you! The soft texture of the carob brownie and the crunch of the nutty topping is really making these little bites fun to eat. Hope you enjoy this recipe as much as I’m enjoying eating it. …right now, as I’m writing