Vegan
Marinated tofu skewers, spaghetti squash with king oyster mushrooms, saute dandelion greens
07 years ago
Brochettes de tofu mariné, courge spaghetti aux pleurottes, et pissenlits sautés
Who said tofu is boring? When you start preparing it like you would prepare meat, it’s the same thing. Meat by itself is boring too in my opinion. The great thing about tofu is that it absorbs all the flavors it is [...]
Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
07 years ago
Carottes et encore des carottes – Lentilles noires sur purée de carotte, carottes rôties, et poireaux frits
If you are a carrot fan, this is your dish.
After my wonderful trip to Portland, I came back very inspired. This is a Portland inspired dish, that I ate at Coquine restaurant. Basically, [...]
Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
07 years ago
Mille feuille de yams et courgettes aux herbes, steak de tofu sauté, fondue de tomates aux champignons sauvages
Today I had in mind to make something completely different for lunch. I have no idea why I ended up with this recipe. Mysteries of the brain. It certainly made my day. This is vegan, [...]
Blanc-manger with almond milk, peach-apricot compte and grilled apricot
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Blanc-manger au lait d’amandes, compote de pêches-abricot et abricots grillés
This fits in the category “entremet” in France.
Entremet literally means “entre“= between and “met“= meal. In the 17e century, it refers to a meal that is served after roastbeef, and before dessert. It evolved from a [...]
Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
07 years ago
Trio de courgettes – Épeautre aux courgettes, champignons shiitake, pois, crème de courgettes, et courgettes marinées
Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. [...]
Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms
08 years ago
Crumble d’artichauts, purée de carottes et yams, chou vert sauté et champignons sauvages
It looks like artichokes are back, so hard to resist. This crumble is composed of five different kinds of vegetables that have a different kind of textures and colors. The more colors the better. I am not [...]
Black bean spaghetti with Brussels sprouts, mint and lemon pesto
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Spaghetti aux haricots noirs, pesto de choux de Bruxelles, menthe et citron
I found those high protein, low carbs spaghetti. They’re made with black bean flour and water. I was very intrigued by those and obviously needed to try them. The same brand also sells edamame noodles, with the same [...]
Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
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Salade de roquette aux betteraves, oranges sanguines et noix – Vinaigrette d’agrumes
I love this salad, it’s fresh, fragrant and in my opinion has a lot of character due to its vibrant colors and bold flavors. I made it a few weeks ago, then never posted it. All kind of oranges are in season right [...]
Lentils and carrot mash with roasted butternut squash and tahini sauce
08 years ago
Ecrasée de lentilles et carottes et courge butternut rôtie, sauce tahini
A clean and healthy meal to end the week…which I have to say has been kind and sweet. I am planning my trip to France with a few healthy recipes to bring along for my parents, and especially my mom who has diabetes. My [...]
It’s eatable – Sauté beet leaves with cumin, garlic and raisins
08 years ago
Ça se mange – Fanes de betteraves sautées au cumin, ail et raisins secs
This morning I went shopping and I had beets on the menu…as usual this store (which I am not going to mention) never has what I need, some days there are no leeks, no scallions or no basmati rice, or no won ton wrappers, [...]