Sautéed Green Beans with Tofu

A friend of mine told me about a dish she makes with teriyaki sauce, green beans and ground meat. She inspired this recipe when I had a nice load of fresh green beans and no inspiration. This Sautéed Green Beans with Tofu is such a breeze to make, the kids adore it and it gives them a healthy dose of greens!

Find the freshest green beans you can to make this absolutely stellar. You can find the method for the garlic-ginger paste here or simply use minced garlic and ginger. I like to serve this dish on rice or rice noodles and top it with green onions and toasted sesame seeds.

Sautéed Green Beans with Tofu

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 lb green beans, trimmed and julienned
2 tablespoons sesame oil
1 tablespoon garlic-ginger paste (or 1/2 tablespoon minced garlic and 1/2 tablespoon minced ginger)
1 block extra-firm tofu, pressed
1/2 cup tamari
2 teaspoons sambal oelek
2 tablespoons maple syrup
1 tablespoon lime juice
2 green onions, sliced thin on the diagonal
To serve: toasted sesame seeds, rice or rice noodles, lime quarters

Instructions

Heat the sesame oil in a large sauté pan or wok over medium-high heat. Add the garlic-ginger paste and cook 1 minute. Crumble the tofu with your hands directly into the pan. Let cook, stirring often, about 4-5 minutes. Add the green beans, stir well, cover and cook 4-5 minutes more. Meanwhile, make a sauce by mixing the tamari, sambal oelek, maple syrup and lime juice. Add to the green beans and tofu. Stir well, cover and cook an additional 4-5 minutes, or until desired doneness. Serve on rice or rice noodles, garish with green onions and toasted sesame seeds, and some lime quarters. Bon appétit!

Keywords: tofu, green beans, rice

Haricots verts sautés et tofu

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 livre de haricots verts, parés et coupés en juliennes sur la longueur
2 c. à soupe d’huile de sésame
1 c. à soupe de pâte ail et gingembre (ou 1/2 c. à soupe d’ail émincé et 1/2 c. à soupe de gingembre émincé)
1 bloc de tofu extra ferme, pressé
1/2 tasse de sauce tamari
2 c. à thé de sambal oelek
2 c. à soupe de sirop d’érable
1 c. à soupe de jus de limette
2 oignons verts, en rondelles minces
Pour servir: graines de sésame grillées, riz ou nouilles de riz, quartiers de limette

Instructions

Chauffer l’huile de sésame dans une grande poêle ou dans un wok à feu moyen-vif. Ajouter la pâte de gingembre et ail (ou l’ail et le gingembre émincés) et cuire 1 minute. Défaire le tofu avec les doigts directement dans la pôele. Laisser cuire, en brassant souvent, environ 4 à 5 minutes. Ajouter les haricots verts, bien mélanger, couvrir et laisser cuire de 4 à 5 minutes. Pendant ce temps, faire une sauce en mélangeant la sauce tamari, le sambal oelek, le sirop d’érable et le jus de limette. Ajouter au mélange de tofu et de haricots verts. Bien mélanger, couvrir et cuire pendant 4 à 5 minutes, ou jusqu’au degré de cuisson désiré. Servir sur du riz ou des nouilles de riz, garni d’oignons verts, de graines de sésame et de quartiers de lime. Bon appétit!

Keywords: haricots verts, tofu, riz

Super Simple Watermelon Poke Bowl

Featured ~ Karine K ~ 1 Comment

This is a super simple watermelon poke bowl. Because who has two hours to fuss in the kitchen? You make the marinade, you let the watermelon soak in it overnight, and the next day, you have poke. The marinade is tangy and has the perfect bite. You can leave the watermelon in the marinade even after it’s ready, and simply take out what you need with a slotted spoon until no more.

In its traditional form, poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Hawaiian cuisine. I love the simplicity in the way this bowl is assembled, with only fresh add-ons like marinated cucumber, avocado and green onions. Try it and let me know what you think!

And if you enjoy fruits in savory dishes, check out this Millet Salad that features strawberries, and this Chickpea Curry with Figs and Apricot.

Super Simple Watermelon Poke Bowl

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Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 portions 1x

Ingredients

Scale

Watermelon Poke

1 small seedless watermelon (about 3 lbs), peel removed and cut into 1/2″ cubes
Zest of 1 lemon
1” piece of fresh ginger, chopped
1 tablespoon maple syrup
1 teaspoon red chili flakes
3/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1/4 cup rice vinegar
1/3 cup tamari or soy sauce
2 tablespoons olive oil
2 tablespoons toasted sesame oil

Marinated Zucchini or Cucumber

1 zucchini or cucumber, sliced thin with a vegetable peeler
1 teaspoon olive oil
1 tablespoon lemon juice
Sea salt, to taste

Garnishes

1 avocado, pitted and cut into cubes
1 tablespoon toasted sesame seeds
2 green onions, sliced thin

Instructions

In a food processor or blender, combine the lemon zest, ginger, maple syrup, red chili flakes, and sea salt. Process or blend until smooth. Add the rice vinegar, lemon juice, tamari or soy sauce, olive oil, and sesame oil. Process until well combined.

Transfer to a large bowl and add the watermelon. Cover and place in the refrigerator overnight.

When ready to eat, slice the zucchini very thin with a veggie peeler. Place the slices in a colander, sprinkle with sea salt and let stand in the sink for 15 minutes. Rinse the zucchini and place in a shallow bowl. Sprinkle with olive oil, lemon juice, sea salt and pepper. Let marinate while you peel and slice the avocado and toast the sesame seeds.

Assemble the watermelon cubes, the zucchini and avocado slices in bowls and top with toasted sesame seeds and green onion.

Notes

Recipe adapted from 101 Cookbooks.

Keywords: poke, poke bowl, watermelon, raw

Bol poké de melon d’eau en toute simplicité

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Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 portions 1x

Ingredients

Scale

Poke de melon d’eau

1 petit melon d’eau sans pépins (environ 3 livres), sans l’écorce et coupé en cubes de 1/2 pouce
Zeste de 1 citron
1 bout de gingembre frais de 1 pouce, haché
1 c. à soupe de sirop d’érable
1 c. à thé de piments broyés
3/4 c. à thé de sel de mer
1 c. à soupe de jus de citron frais
1/4 tasse de vinaigre de riz
1/3 tasse de sauce tamari ou soya
2 c. à soupe d’huile d’olive
2 c. à soupe d’huile de sésame grillé

Zucchini mariné

1 zucchini (ou concombre)
1 c. à thé d’huile d’olive
1 c. à soupe de jus de citron
Sel de mer, au goût

Garnitures

1 avocat, pelé, sans le noyau, coupé en cubes
1 c. à soupe de graines de sésame grillées
2 oignons verts, tranchés mince

Instructions

Dans un robot ou un mélangeur, placer le zeste de citron, le gingembre, le sirop d’érable, les flocons de piments broyés, et le sel de mer. Mélanger jusqu’à l’obtention d’un mélange uniforme. Ajouter le vinaigre de riz, le jus de citron, la sauce tamari ou soya, l’huile d’olive et l’huile de sésame grillé. Bien mélanger.

Transférer le mélange dans un grand bol. Ajouter les cubes de melon d’eau. Couvrir et réfrigérer toute la nuit.

Avant de servir, trancher le zucchini (ou concombre) sur la longueur à l’aide d’un épluche-légumes. Placer les tranches de zucchini dans un tamis, saupoudrer de sel de mer et laisser égoutter pendant 15 minutes. Rincer les tranches à l’eau fraîche et placer dans une assiette creuse. Ajouter l’huile d’olive, le jus de citron, ainsi que du sel et du poivre au goût. Laisser mariner pendant la préparation de l’avocat et des graines de sésame grillées.

Disposer les cubes de melon d’eau marinés, les tranches de zucchini et les cubes d’avocat dans un bol et garnir de graines de sésame grillées et de l’oignon vert. Bon appétit!

Notes

Recette adaptée de 101 Cookbooks.

Keywords: poke, melon d’eau, cuisine vivante

Aloo Gobi

Featured ~ Karine K ~ Leave a comment

This is my version of Aloo Gobi, a traditional dish from the Indian subcontinent. It is made with potatoes (aloo) and cauliflower (gobi) and a wonderful array of spices. Tomatoes are sometimes added. You may omit the carrots and the spinach as well, but I liked the color and texture that they both provide. For this recipe, you will need garlic-ginger paste and garam masala. Make sure you either make those in advance if you don’t have them on hand. The recipes for those are easy and on point.

Aloo gobi takes its roots in the Mughal Empire. Mughals were an Islamic imperial power and descendants of the Timurids of Turkistan. During the First Battle of Panipat in 1526, Babur, a Central Asian ruler and a descendant of the Mughal conqueror Genghis Khan, invaded India and defeated the Lodi Empire of Northern India. This paved the way for Mughal rule in India. During that time, new spices and cooking techniques were introduced. Mughlai cuisine is strongly influenced by Central Asia, more specifically by Turkish and Persian cuisine. The food is usually rich, aromatic and spicy. Mughlai cuisine gave us dishes like the kormas, kebabs, biryanis and pulaos, amongst many others. All favorites! I am giving thanks for Indian food in all its regional nuances.

Aren’t vegetables so inspiring? How they spread through continents and make their way to our kitchens! For more wonderful Indian recipes like this aloo gobi, check out this South Indian Eggplant Fry (Brinjal Fry) and this Indian Eggplant Dip.

Aloo Gobi

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings 1x

Ingredients

Scale

3 small potatoes, peeled and cubed
6 tablespoons olive oil, divided
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
4–5 curry leaves (optional)
1 large onion, diced small
1/2 teaspoon turmeric
1 small cauliflower, thinly sliced, including the stem
1 1/2 teaspoon sea salt
1 tablespoon garlic-ginger paste
3 cups spinach, packed
1 small carrot, grated
Juice of 1 lime
1 tablespoon garam masala
Fresh cilantro, to garnish

Instructions

Steam or boil the potato cubes until they are tender but still retain their shape. In a large skillet with a cover, heat up 3 tablespoons olive oil, over medium-high heat. Add the mustard seeds and when they start to pop, add the cumin seeds and the curry leaves. Let cook 1 minute. Add the onion and sauté for 2 minutes. Add the turmeric, mix well, cover and cook until the onion is well browned, about 8-10 minutes. Remove to a small bowl and set aside. Add the last 3 tablespoons of oil to the same skillet and increase the heat slightly. Add the cauliflower and sprinkle generously with sea salt. Sauté while stirring until the cauliflower starts to take on some color, 6-7 minutes. Return the onion to the skillet and lower the heat to medium-high. Add the garlic-ginger paste and the potatoes and cook for 2 minutes. Add the spinach, carrot and 1/2 cup water. Cover and cook until the spinach is wilted, about 2 minutes. Uncover, add the lime juice and garam masala and stir well. Remove to a serving platter, garnish with cilantro and serve. Bon appétit!

Keywords: Indian, cauliflower, potato, fry, spinach

Cari de Chou-Fleur et Pommes de Terre (Aloo Gobi)

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 à 6 portions 1x

Ingredients

Scale

3 petites pommes de terre, pelées et coupées en cubes
6 c. à soupe d’huile d’olive, séparées
1/2 c. à thé de graines de moutarde noire
1 c. à thé de graines de cumin
4 à 5 feuilles de cari (en option)
1 gros oignon, haché finement
1/2 c. à thé de curcuma
1 petit chou-fleur, haché finement
1 1/2 c. à thé de sel de mer
1 c. à soupe de pâte gingembre et ail
3 tasses épinards frais
1 petite carotte, râpée
Jus de 1 lime
1 c. à soupe de garam masala
Coriandre fraîche, pour garnir

Instructions

Cuire à la vapeur ou bouillir les cubes de pommes de terre jusqu’à ce qu’ils soient juste tendres. Dans une grande poêle avec un couvercle, faire chauffer 3 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les graines de moutarde. Lorsqu’elles commencent à pétiller, ajouter les graines de cumin et les feuilles de cari. Laisser cuire 1 minute. Ajouter l’oignon et faire revenir 2 minutes. Ajouter le curcuma, mélanger et cuire jusqu’à ce que l’oignon soit bien réduit et doré, environ 8 à 10 minutes. Retirer dans un petit bol et réserver. Ajouter les 3 c. à soupe d’huile à la poêle et augmenter le feu. Ajouter le chou-fleur et assaisonner généreusement de sel de mer. Faire revenir, tout en brassant, pendant 6 à 7 minutes, jusqu’à ce que le chou-fleur commence à prendre de la couleur. Ajouter l’oignon, préalablement cuit, à la poêle et remettre le feu à moyen-élevé. Ajouter la pâte gingembre et ail et les pommes de terre, et cuire 2 minutes en brassant. Ajouter les épinards frais, la carotte et 1/2 tasse d’eau. Couvrir et cuire pendant 2 minutes pour faire tomber les épinards. Retirer le couvercle, arroser de jus de lime et ajouter le garam masala. Bien mélanger, retirer du feu et transférer sur une assiette de service. Garnir de coriandre fraîche et voilà! Bon appétit!

Keywords: chou-fleur, pommes de terre, Inde

Red and Black Bean Stew

Featured ~ Karine K ~ Leave a comment

I’ve been making this Red and Black Bean Stew at home, when I travel to airbnbs, or to bring to a potluck, it’s THAT versatile and simple to put together. The ingredients are easy to source. You can make your beans from scratch and keep the cooking liquid, but canned ones are just fine. The kids also love this stew and ask for it served over rice. The addition of coconut milk at the end gives it a creamy texture that you’ll start craving often! If you have 20 minutes to make dinner, try this stew!

For other quick dinner recipes, check out this Fennel and White Bean Stew and this Creamy Sun-Dried Tomato Pasta.

Red and Black Bean Stew

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 tablespoons olive oil
1/2 large onion, minced (about 1/2 cup)
2 medium carrots, sliced into coins
2 small celery ribs, diced (about 1/2 cup)
1 small red bell pepper, diced
1 jalapeño pepper, sliced in half (optional)
1 teaspoon fresh thyme, chopped
1/2 teaspoon cumin seeds
1 14-ounce can red kidney beans, undrained
1 14-ounce can black beans, undrained
2 cups tomatoes, diced small
1 teaspoon sea salt
2 tablespoons tamari or soy sauce
1/2 cup coconut milk
Celery leaves, for garnish

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook for 2 minutes. Add the celery and cook 2 minutes more. Add the red pepper, jalapeño pepper halves (if using), thyme, cumin seeds, beans with liquid, tomatoes, sea salt and tamari. Mix well, cover and let cook for 5 minutes. Remove cover, stir well and let cook for another 5 minutes, stirring often. Taste and adjust seasonings as necessary. Remove from the heat and add the coconut milk. Serve garnished with celery leaves. Bon appétit!

Notes

Adapted from a Vegan Yum Yum recipe.

Keywords: bean soup, beans

Mijoté de haricots au lait de coco

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 portions 1x

Ingredients

Scale

2 c. à soupe d’huile d’olive
1/2 oignon, émincé (environ 1/2 tasse)
2 carottes moyennes, tranchées en minces rondelles
2 petites branches de céleri, hachées (environ 1/2 tasse)
1 petit poivron rouge, haché
1 chili jalapeño, tranché en deux sur la longueur (en option)
1 c. à thé de thym frais, haché
1/2 c. à thé de graines de cumin
1 boîte de 14 onces de haricots rouges, non drainés
1 boîte de 14 onces de haricots noirs, non drainés
2 tasses de tomates, hachées finement
1 c. à thé de sel de mer
2 c. à soupe de sauce tamari ou soya
1/2 tasse de lait de coconut
Feuilles de céleri, comme garniture

Instructions

Chauffer l’huile d’olive dans une grande casserole à feu moyen élevé. Ajouter l’oignon et les carottes, et cuire pendant 2 minutes. Ajouter le céleri et cuire 2 minutes de plus. Ajouter le poivron rouge, le chili jalapeño, the thym, les graines de cumin, les haricots et leur liquide, les tomates, le sel de mer et la sauce tamari ou soya. Bien mélanger, couvrir et laisser mijoter pendant 5 minutes. Retirer le couvercle, bien mélanger et laisser cuire 5 minutes de plus, en brassant souvent. Ajuster les assaisonnements, si nécessaire. Retirer du feu et ajouter le lait de coconut. Servir garni des feuilles de céleri. Bon appétit!

Notes

Adapté d’une recette de Vegan Yum Yum.

Roasted Cauliflower with Dijon Butter

Featured ~ Karine K ~ Leave a comment

This Roasted Cauliflower with Dijon Butter recipe is absolutely addictive. You make it once, and you’ll want it ALL. THE. TIME. You use about half of the Dijon butter for the cauliflower, so you have some leftover to use with potatoes, on pasta, as a sandwich spread, the list is endless. Serve on arugula or some other of your favorite greens. You can serve four people as a side, or two people as a salad.

Dijon mustard is a traditional French mustard, hailing from the town of… you guessed it: Dijon! The town is located in the Burgundy region of the country. First used in the 1330s by King Philip VI, the mustard was originally prepared with mustard seeds and verjus, the juice of unripe grapes. The modern version of the condiment is now produced with white wine, or a mixture of water, vinegar and salt, to replace the original use of verjus. It is interesting to discover that 80 percent of the mustard seeds used in the production of the contemporary Dijon mustard come from Canada. in 1937, a decree ruled that the term “Dijon mustard” can be used as a generic designation and has no link to a specific terroir. There is, however, a “moutard de Bourgogne” designation, which would require the mustard seeds to be produced in the Burgundy region of France. Interesting stuff!

For more recipes using Dijon, check out this Dijon-Rosemary Crusted Whole Roasted Cauliflower and this Broccolette Salad with Maple-Dijon Vinaigrette.

Roasted Cauliflower with Dijon Butter

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2–4 servings 1x

Ingredients

Scale

1 small cauliflower (about 1 1/2 lbs), cut into florets
1 tablespoon olive oil
1/2 cup butter, room temperature
1 clove garlic, minced and then puréed with a fork
1 tablespoon Dijon mustard
1 shallot, minced
2 tablespoons fresh parsley, minced
Sea salt and pepper, to taste
Arugula, to serve

Instructions

Preheat the oven to 375˚F (190˚C). Place the cauliflower florets in a large mixing bowl and toss with the olive oil. Sprinkle with sea salt and pepper and mix well with your hands. Transfer the cauliflower to a parchment-lined baking sheet and place in the oven. Roast until the cauliflower florets start to brown and become tender, approximately 25-35 minutes, depending on the size of the florets.

While the cauliflower roasts, prepare the Dijon butter by mixing the butter, the garlic, the Dijon mustard, the shallot and the parsley. Season to taste with sea salt and pepper.

When the cauliflower is ready, remove from the oven and transfer the florets to the mixing bowl. Add 2-3 tablespoons of the Dijon butter and toss well. Serve the cauliflower on a bed of arugula. Bon appétit!

Keywords: cauliflower, Dijon, butter, salad

Chou-fleur rôti avec beurre de Dijon

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 à 4 portions 1x

Ingredients

Scale

1 petit chou-fleur (environ 1 1/2 livre), coupé en fleurons
1 c. à soupe d’huile d’olive
1/2 tasse de beurre, température pièce
1 gousse d’ail, émincée et réduite en purée à l’aide d’une fourchette
1 c. à soupe de moutarde de Dijon
1 échalote française, émincée
2 c. à soupe de persil frais, haché
Sel de mer et poivre, au goût
Roquette ou verdure au choix, pour servir

Instructions

Préchauffer le four à 375˚F (190˚C). Déposer les fleurons de chou-fleur dans un bol à mélanger et arroser de l’huile d’olive. Saupoudrer de sel de mer et de poivre et mélanger avec les mains. Transférer le chou-fleur sur une tôle de cuisson préalablement recouverte de papier parchemin et placer au centre du four. Rôtir jusqu’à ce que le chou-fleur soit tendre et légèrement doré, environ 25 à 35 minutes, selon la taille des fleurons.

Pendant la cuisson du chou-fleur, préparer le beurre de Dijon. Mélanger ensemble le beurre, l’ail, la moutarde de Dijon, l’échalote française et le persil. Assaisonner au goût de sel de mer et de poivre.

Une fois le chou-fleur cuit, retirer du four et transférer les fleurons dans le bol à mélanger. Ajouter 2 ou 3 c. à soupe de beurre de Dijon et mélanger. Servir sun lit de roquette ou sur votre verdure préférée. Bon appétit!

Keywords: chou-fleur, beurre, Dijon

Ultimate Lentil and Walnut Meatloaf

Featured ~ Karine K ~ 4 Comments

This Ultimate Lentil and Walnut Loaf is perfect for special occasions, but it’s also wonderful as a weekly meal, since leftovers give you an extra meal the next day. The recipe is simple and straight-forward, and honestly, the kids couldn’t get enough. You can serve this great lentil and walnut loaf with an extra dose of the glaze or with this luscious gravy. Or BOTH. 🙂

Ultimate Lentil and Walnut Meatloaf

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Author: Karine K
Prep Time: 15 minutes
Cook Time: 60-75 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Method: Make Ahead

Ingredients

Scale

1 1/2 cups green lentils, rinsed and drained
3 3/4 cups water
5 cloves garlic, separated (2 smashed, 3 minced)
4 tablespoons tomato paste, separated
2/3 cups walnuts, minced
3 tablespoons flax meal (mixed with 1/3 cup water and put in the fridge to set while you prepare the vegetables)
2 tablespoons olive oil
1 carrot, chopped fine
1 celery rib, chopped fine
1 small onion, chopped fine
2 tablespoons soy sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Sea salt and pepper, to taste

For the Glaze (do yourself a favor and double this)

6 tablespoons ketchup
2 tablespoons maple syrup
2 tablespoons balsamic vinegar

Instructions

In a large pot, bring the lentils and the 3 3/4 cups of water to a boil. Reduce heat, add the 2 smashed garlic cloves and 2 tablespoons tomato paste and mix well. Cover and simmer about 35 to 40 minutes, stirring occasionally. Once cooked well, remove the lid and let rest 15 minutes. Do not drain.

Preheat oven to 350˚. Make the flax egg by mixing the flax meal with 1/3 cup of water. Put in the fridge while you prepare the vegetables. In a skillet, heat the olive oil over medium-high heat. Add the carrot, celery, onion and the 3 minced cloves of garlic. Sauté until the onion is translucent, about 5 minutes. Add the soy sauce, the 2 tablespoons tomato paste, the nutmeg, the cinnamon, the cloves, and some sea salt and pepper, to taste. Mix well and keep cooking for another 3-4 minutes, until nice and fragrant.

In the bowl of a food processor, place 3/4 of the cooked lentils, the walnuts, the flax egg, the vegetable mixture and process briefly. Remove to a bowl, add the rest of the lentils and mix delicately. Place in a loaf pan lined with parchment paper and press down firmly on the mixture.

In a small bowl, mix the glaze ingredients. Add about half the glaze on the loaf and place in the oven. Bake for 60 to 75 minutes, in the center of the oven. Remove from the oven and let cool at least 15 minutes before slicing. I have to say I love it even better when refrigerated overnight and sliced the next day. Serve alongside the rest of the glaze. Bon appétit!

Keywords: lentil walnut loaf

Pain de viande ultime aux lentilles et noix

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Author: Karine K
Prep Time: 15 minutes
Cook Time: 60 à 75 minutes
Total Time: 1 hour 15 minutes
Yield: 6 portions 1x

Ingredients

Scale

1 1/2 tasse de lentilles, rincées et égouttées
3 3/4 tasses d’eau
5 gousses d’ail, séparés (2 écrasées et 3 émincées)
4 c. à soupe de pâte de tomate, séparées
2/3 tasse de noix, émincées
3 c. à soupe de graines de lin moulues (mélanger avec 1/3 tasse d’eau et placer au réfrigérateur pendant la préparation des légumes)
2 c. à soupe d’huile d’olive
1 carotte, hachée finement
1 branche de céleri, hachée finement
1 petit oignon, haché finement
2 c. à soupe de sauce soya
1/2 c. à thé de muscade moulue
1/2 c. à thé de cannelle moulue
1/4 c. à thé de clous de girofle moulus
Sel de mer et poivre, au goût

Pour le glaçage (ne pas se gêner et doubler la recette. Croyez-moi! :):

6 c. à soupe de ketchup
2 c. à soupe de sirop d’érable
2 c. à soupe de vinaigre balsamique

Instructions

Dans une casserole, porter à ébullition les lentilles et les 3 3/4 tasses d’eau. Réduire le feu, ajouter les deux gousses d’ail écrasées et 2 c. à soupe de pâte de tomate. Bien mélanger. Couvrir et laisser mijoter environ 35 à 40 minutes, en brassant occasionnellement. Une fois les lentilles cuites, retirer le couvercle et laisser reposer 15 minutes. Ne pas égoutter.

Préchauffer le four à 350˚. Mélanger les graines de lin moulues avec 1/3 tasse d’eau et placer au réfrigérateur. Dans une poêle, faire chauffer d’huile à feu moyen-élevé. Ajouter les carottes, le céleri, l’oignon, et les 3 gousses d’ail émincées. Faire revenir jusqu’à ce que l’oignon soit translucide, environ 5 minutes. Ajouter la sauce soya, 2 c. à soupe de pâte de tomate, la muscade, la cannelle, les clous de girofle, et du sel de mer et poivre, au goût. Bien mélanger et laisser cuire pendant 3 à 4 minutes. Retirer du feu.

Dans le bol d’un robot culinaire, placer 3/4 des lentilles cuites, les noix, le mélange de graines de lin, et les légumes cuits. Pulser quelques fois. Placer dans un bol à mélanger et ajouter le reste des lentilles cuites. Mélanger délicatement. Placer dans un moule à pain recouvert préalablement d’une feuille de papier parchemin.

Dans un petit bol, mélanger les ingrédients du glaçage. Verser la moitié du glaçage sur le pain de lentilles et étendre. Déposer au four et cuire pendant 1 heure à 1h15. Retirer du four et laisser reposer au moins 15 minutes avant de trancher. Je dois dire que je le préfère le lendemain, après une nuit à “prendre” au frigo. Servir avec le reste du glaçage. Bon appétit!

Keywords: lentilles, noix, pain de lentilles

Fennel and White Bean Stew

Featured ~ Karine K ~ 1 Comment

This Fennel and White Bean Stew is tasty, satisfying and what’s more important, it is ready in 20 minutes! I could stop right here, because that’s a selling point in itself. But I like giving some background info to my readers. I came up with this recipe because I really like the idea of using the liquid from the can of beans. Why waste it, right? I had made a black bean soup the week before and decided I could use the same template for other soups and stews. Fennel being one of my favorite vegetables, I figured that fennel and white beans would be a match made in heaven.

Did you know that fennel is in the carrot family? It is not a root vegetable, however, but rather a very hardy, perennial herb. I actually remember seeing fennel sprout back in the spring in Livity Gardens, without me planting any seeds. For a novice gardener, that was like magic!

Although indigenous to the shores of the Mediterranean, fennel can now be found growing in many places around the world. The bulb is used as a vegetable in cooking, and the fruit, which we also use in this recipe, is an aromatic, anise-flavored spice.

The word fennel came from the old French word fenoil, from the Latin faeniculum, which can be translated to “hay”. Fennel was highly valued by ancient Greeks and Romans, who used it as medicine, food and insect repellent. It was believed that a fennel tea, consumed before battle, would give the warriors a high dose of courage. Fennel is also used as one of the three main herbs in the production of absinthe, an alcoholic mixture that originated as a medicinal elixir and is now consumed as an alcoholic beverage, especially in France.

In 2014, according to the United Nations Food and Agriculture Organization, India was the number one producer of fennel in the world, followed by China and Bulgaria. It is interesting to note that it is one of the most important spices in Kashmiri cuisine and Gujarati cooking. In many parts of India, the roasted fruit is consumed as a digestive after a meal. Fennel seeds are also candied and used as breath freshener.

For other fabulous recipes using fennel, check out this Quick Fennel and Garbanzo Beans Soup and this Shaved Fennel, Avocado, and Grapefruit Salad.

Fennel and White Bean Stew

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 tablespoon olive oil
1/4 cup onion, minced
2 cloves garlic, minced
1 bulb fennel, sliced thin
1 celery stalk, chopped
1 bay leaf
1/4 teaspoon fennel seeds
1 can cannelini beans, NOT drained
1 cup tomatoes, chopped in small dices
1/2 teaspoon sea salt
1 tablespoon tamari
1/4 cup coconut milk
Snipped chive, to serve

Instructions

In a medium heavy pot, heat the olive oil over medium heat. Add the onion and sauté 4 minutes. Add the fennel, celery and garlic and sauté 2 minutes more. Add the bay leaf, fennel seeds, the can of beans WITH the liquid, the tomatoes, sea salt and tamari. Cover the pot and simmer for 5 minutes. Remove the cover, stir well and keep simmering, uncovered, for 5 more minutes. Turn off the heat, add the coconut milk, and adjust seasonings, if necessary. Serve over sweet mashed potatoes or couscous. Garnish with snipped chives, if desired. Bon appétit!

Keywords: white bean, fennel, stew

Ragoût de haricots blancs au fenouil

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 c. à soupe d’huile d’olive
1/4 tasse d’oignon, émincé
2 gousses d’ail, émincées
1 bulbe de fenouil, tranché mince
1 branche de céleri, hachée
1 feuille de laurier
1/4 c. à thé de graines de fenouil
1 boîte de haricots blancs (cannelini, par exemple), AVEC le liquide
1 tasse de tomates, hachées en petits cubes
1/2 c. à thé de sel de mer
1 c. à soupe de sauce tamari ou soya
1/4 tasse de lait de coconut
Ciboulette hachée, pour servir

Instructions

Dans une casserole moyenne à fond épais, faire chauffer l’huile à feu moyen. Ajouter l’oignon et le fenouil, et faire revenir 4 minutes. Ajouter le céleri et l’ail, et faire revenir 2 minutes de plus. Ajouter la feuille de laurier, les graines de fenouil, la boîte de haricots AVEC le liquide, les tomates, le sel de mer et la sauce tamari ou soya. Bien mélanger, couvrir et laisser mijoter 5 minutes. Retirer le couvercle, mélanger et laisser mijoter 5 minutes de plus, à découvert. Retirer du feu, incorporer le lait de coconut et ajuster les assaisonnements, si nécessaire. Servir sur des patates douces en purée ou du couscous. Garnir de ciboulette, si désiré. Bon appétit!

Keywords: fenouil, haricots, ragoût

Black Bean Stuffed Sweet Potatoes with Spiked Tahini

Featured ~ Karine K ~ Leave a comment

This recipe came about as I was clearing the kitchen before heading to the grocery store. That last meal before a grocery store run is often times uninspiring and disconnected. But sometimes, they surprise you and you end up recreating them, on purpose, many times after. This Black Bean Stuffed Sweet Potato with Spiked Tahini recipe is one of those. The recipe is absolutely hands off and cooking is done solely in the oven. It is a complete meal, filled with nutrients and good belly vibes. And I am pleased to add that the kids loved it very much, which is very important.

Did you know that the sweet potato is not closely related botanically to the common potato? It is cool to note, however, that they have a shared etymology. The first Europeans to taste sweet potatoes were members of the Columbus clan in 1492. Obviously, over the gruesome years of colonization, many cultivars with an array of local names became known to the colonizers. The name which stayed, however, is the indigenous Taino name batata. The Spanish combined this with their word for potato, papa, to create the word patata for the common potato.

But even if Europeans named the potato, what’s even more important is that in Central America, domesticated sweet potatoes were present at least 5,000 years ago. They seemed to have originated between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. It is believed that they had spread to the Caribbean and South America by local people by 2500 BCE. As of 2019, the global sweet potato production had reached 92 million tonnes, led by China with 56% of the world total. Secondary producers were Malawi and Nigeria, with 5.9% and 4.1%, respectively. Sweet potatoes are fun, nutritious and fiber dense. According to a study done by the UN Food and Agriculture Organization, sweet potatoes are the most efficient staple food to grow in terms of farmland.

For other great recipes using sweet potatoes, check out this Lentil and Sweet Potato Stew and this Sweet Potato and Farro Bowl.

Black Bean Stuffed Sweet Potatoes with Spiked Tahini

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 large sweet potatoes (regular ones are awesome too), scrubbed
2 cups purple cabbage, shredded thin
1 can black beans, rinsed and drained
1/3 cup water
3 tablespoons tahini
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
1 clove garlic, minced
1 teaspoon fresh ginger, minced
3 green onions, sliced thin
Sea salt

Instructions

Preheat oven to 350˚F (175˚C). Slice the sweet potatoes in half lengthwise and place on a parchment-lined baking sheet, cut-side down. Bake for 45-60 minutes, depending on the size, until they are gently bubbling and are fully tender.

While the potatoes are cooking, prepare your topping and make the spiked tahini. Sprinkle some sea salt on your minced garlic and mash with a fork until you get a paste. Place the garlic paste in a small mixing bowl and add the water, the tahini, the apple cider vinegar, the maple syrup, and the ginger. Whisk until well-combined. It is is too thick, add more water or apple cider vinegar.

When the sweet potatoes are cooked, remove from the oven, let cool slightly. When cool enough to handle, mash the center of each of them to make a little room for the toppings. Top the potatoes with the black beans, the cabbage and the green onions. Drizzle generous amounts of spiked tahini and devour. Bon appétit!

Keywords: sweet potatoes, tahini, black beans, potatoes

Patates douces farcies aux haricots noirs et tahini au gingembre

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Author: Karine K

Ingredients

Scale

2 grosses patates douces (ou régulières c’est très bon aussi), lavées
2 tasses de chou rouge, tranché mince
1 boîtes de haricots noirs, rincés et égouttés
1/3 tasse d’eau
3 c. à soupe de tahini
2 c. à soupe de vinaigre de cidre de pommes
1 c. à thé de sirop d’érable
1 gousse d’ail, émincée
1 c. à thé de gingembre frais, émincé
3 oignons verts, tranchés mince
Sel de mer

Instructions

Préchauffer le four à 350˚F (175˚C). Couper les patates en deux sur la longueur et déposer sur une tôle de cuisson préalablement recouverte de papier parchemin, la partie coupée vers le bas. Cuire au four pendant 45 à 60 minutes, selon la grosseur, jusqu’à ce qu’elles soient tendres.

Pendant la cuisson des patates, préparer les accompagnements et faire la sauce tahini. Saupoudrer une petite quantité de sel sur la gousse d’ail émincée et piler avec une fourchette jusqu’à l’obtention d’une pâte. Placer la pâte d’ail dans un petit bol à mélanger et ajouter l’eau, le tahini, le vinaigre de cidre de pommes, le sirop d’érable et le gingembre. Fouetter jusqu’à l’obtention d’un mélange souple et homogène. Si le mélange est trop épais, ajouter de l’eau ou du vinaigre de cidre.

Lorsque les patates sont cuites, retirer du four et laisser refroidir quelque peu. Piler une petite quantité de patate au milieu de chacune d’elle afin de faire de l’espace pour les accompagnements. Ajouter les haricots noirs, le chou et les oignons verts. Napper du tahini au gingembre et dévorer. Bon appétit!

Barley Soup with Mushroom and Kale

Featured ~ Karine K ~ Leave a comment

An instant classic, revisited! A Barley Soup with Mushroom and Kale is so comforting in the fall. There’s something about the earthiness of mushrooms that seems to keep me grounded, especially during the change of seasons. Their combination with barley and kale is a satisfying one. This soup, served with baguette, makes for a stunning weekday meal, with some leftovers as a bonus.

You could make this soup with hulled barley, which is more nutritious, as only its indigestible outer husk has been removed. Pearl barley, on the other end, has had its outer husk and bran layer removed, and has been polished. All this processing removes some of the grain’s nutrients. To make this soup with hulled barley, you may simply follow the recipe, but adjust the cooking time. Hulled barley will take closer to 45-60 minutes, maybe more. Just make sure you keep checking it for doneness and for liquid level. If you have time, it is totally worth it. Hulled barley is chewy, nutty and a great substitute for white rice.

Barley is a member of the grass family. The grain grows nicely in temperate climates around the world. It is said to be one of the first domesticated grains in the Fertile Crescent, appearing around the same time as einkorn and emmer wheat. Wild barley, its ancestor, ranges from North Africa and Crête in the west, to Tibet in the east. The earliest evidence of wild barley from an archaeological perspective dates back from 8500 BCE. Barley is today one of the world’s most important crops. In 2017, it was ranked fourth in the list of grains most produced, behind maize, rice and wheat. The world produces 149 million tonnes of barley, with Russia as the leading producer with 14% of the shares.

If you have not tried barley, I invite you to do so. This Barley Soup with Mushroom and Kale is actually a great way to try barley for the first time. The grain is a good source of essential nutrients, including fiber, vitamin B, niacin and dietary minerals like iron and manganese. It is important to note that like wheat, rye and their derivatives, barley contains gluten and may not be suitable for someone with gluten intolerance. It has been reported, however, that some people with wheat allergies can tolerate barley.

For other soup recipes using whole grains, check out this Spiced Green Cabbage and Kamut Soup and this Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup.

Barley Soup with Mushroom and Kale

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x

Ingredients

Scale

3 teaspoons olive oil, divided
1 onion, chopped
2 celery stalks, chopped
6 cloves garlic, minced, divided
1 cup tomatoes, chopped
8 cups mushroom stock or vegetable broth
1 bouquet garni (tarragon, thyme, parsley all tied in a small bouquet with kitchen twine)
1 cup pearl barley, rinsed
8 ounces white or button mushrooms, sliced thin
1 bunch kale, sliced thin
1 tablespoon rice vinegar
2 tablespoons tamari, divided
2 tablespoons fresh parsley, minced

Instructions

In a large soup pot, heat 2 teaspoons of olive oil over medium heat. Add the onion, celery and 4 cloves of garlic. Sauté, stirring often, until onion is translucent and starts to brown, 6-7 minutes.

Add the tomatoes and sauté until saucy, about 5-6 minutes. Add the mushroom stock , the bouquet garni, and the barley. Bring to a boil, turn the heat down, cover and let cook for 35 minutes or more, until the barley is tender with a chewy center.

While the barley is cooking, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the mushrooms and sauté until browned, 6-7 minutes. Add the leftover 2 cloves minced garlic and sauté for one more minute. Deglaze with the rice vinegar, add 1 tablespoon tamari and scrape up any brown bits at the bottom of the skillet. Remove from the heat.

When the barley is done, add the mushrooms, the kale, the parsley and 1 tablespoon tamari. Heat through until the kale is wilted. Remove the bouquet garni, taste and adjust seasonings. Bon appétit!

Keywords: barley, mushroom, kale, soup

Soupe orge, kale et champignons

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 à 6 portions 1x

Ingredients

Scale

3 c. à thé huile d’olive, séparées
1 oignon, haché
2 branches de céleri, hachées
6 gousses d’ail, émincées, séparées
1 tasses de tomates, hachées
8 tasses de bouillon de champignons ou de légumes
1 bouquet garni (branches d’estragon, de thym et de persil, par exemple, liées par une ficelle de cuisine)
1 tasse d’orge perlée, rinsée
8 onces de champignons blancs ou café, tranchés mince
1 botte de chou kale, tranché mince
1 c. à soupe de vinaigre de riz
2 c. à soupe de tamari, séparées
2 c. à soupe de persil frais, haché

Instructions

Dans un grand chaudron à soupe, chauffer 2 c. à thé d’huile d’olive à feu moyen. Ajouter les oignons, le céleri, et 4 gousses d’ail émincées. Faire revenir, en brassant souvent, jusqu’à ce que l’oignon soit translucide et commence à dorer, environ 6 à 7 minutes.

Ajouter les tomates et faire revenir jusqu’à ce que le mélange soit en sauce, de 5 à 6 minutes. Ajouter le bouillon de champignons ou de légumes, le bouquet garni et l’orge. Bien mélanger et porter à ébullition. Réduire le feu, couvrir et cuire pendant 35 minutes ou plus, jusqu’à ce que l’orge soit tendre.

Pendant la cuisson de l’orge, chauffer 1 c. à thé d’huile d’olive dans une poêle à feu moyen-élevé. Ajouter les champignons et faire revenir jusqu’à ce qu’ils soient dorés, de 6 à 7 minutes. Déglacer avec le vinaigre de riz. Ajouter 1 c. à soupe de sauce tamari et gratter le fond de la poêle pour en déloger les sucs de cuisson. Retirer du feu.

Quand l’orge est cuite, ajouter les champignons cuits, le chou kale, le persil et 1 c. à soupe de sauce tamari. Retirer le bouquet garni, goûter et ajuster les assaisonnements. Bon appétit!

Keywords: orge, champignon, kale, soupe

Creamy Sun-Dried Tomato Pasta

Featured ~ Karine K ~ 1 Comment

When you want a 15-minute meal, try this Creamy Sun-Dried Tomato Pasta. Using very few ingredients put together at record speed, this recipe will truly get you to pasta heaven. This has become a staple in our home, the kids love it, and the use of coconut milk makes it healthy and luscious.

Have you ever wondered about sun-dried tomatoes? Are they really dried in the sun? Well, I wanted to know as well and here’s what I found out. It seems unclear where sun-dried tomatoes originated, however, it is a fact that Italians dried their tomatoes on their rooftops during the summer. That allowed them to enjoy the valuable nutrition of tomatoes in the winter, when tomatoes were nearly impossible to cultivate. It typically takes 4 to 10 days in the sun for tomatoes to complete the sun-drying process. The tomatoes are usually salted before being placed in the sun to improve the color. The great thing with sun-dried tomatoes is that they keep most of their nutrients, even after they have been dried. They are high in lycopene, antioxidants and vitamin C. Interestingly, according to the USDA, few store-bought sun-dried tomatoes today are actually sun-dried. Manufacturers now favor the use of dehydrators and ovens. The laws and regulations, however, are written in a way that allows manufacturers to still use the term “sun-dried”.

Sun-dried tomatoes became all the rage in North America in the 80s and 90s, where they would be used in recipes, on antipasti platters, as a topping on salads. So much that it became, well, too much. They then lost popularity by the end of the 90s from overuse. In this recipe, I go against all odds and use a whole jar of them. I personally prefer sun-dried tomatoes packed in oil and spices, rather than the very dried ones in a plastic bag. Simply make sure to blot the tomatoes with paper towels to remove excess oil before chopping.

For other quick pasta recipes, check out this Rainbow Pasta and this Pasta with Greens in Creamy Wine Sauce.

Creamy Sun-Dried Tomato Pasta

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 lb pasta of choice
2 tablespoons olive oil
1 cup sun-dried tomatoes, finely chopped
7 cloves garlic, minced
1 onion, finely chopped
5 tablespoons flour
3 cups plant milk of choice
Sea salt and pepper, to taste
Fresh basil, to serve

Instructions

Cook the pasta according to package directions. Drain, reserving about 1/2 cup cooking liquid, if desired, and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes, garlic and onion and sauté, stirring often, until the onion is translucent, about 5 minutes. Slowly add the flour, while stirring. Let cook for 1 minute. Slowly whisk in the milk, ensuring there are no clumps. Add the milk, while whisking, and let simmer for 5 minutes, until thick and creamy. At this point, you may want to add more milk or the pasta cooking liquid, to achieve the desired consistency. Add sea salt and pepper, to taste. Combine the pasta with the sauce and serve, garnished with fresh basil. Bon appétit!

Keywords: pasta, sun-dried tomatoes, creamy

Pâtes crémeuses aux tomates séchées

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 livre de pâtes, au choix
2 c. à soupe d’huile d’olive
1 tasse de tomates séchées, hachées finement
7 gousses d’ail, émincées
1 oignon, haché finement
5 c. à soupe de farine
3 tasses de lait de coco (ou d’amande ou d’avoine)
Sel de mer et poivre, au goût
Basilic frais, haché, pour servir

Instructions

Cook the pasta according to package directions. Drain, reserving about 1/2 cup cooking liquid, if desired, and set aside.

Keywords: pâtes, tomates séchées, sauce

Lentil, Quinoa and Raspberry Salad

Featured ~ Karine K ~ 2 Comments

When it comes down to nutrition, lentils and quinoa are without a doubt nutrient-dense food items. A simple bowl of this Lentils, Quinoa and Raspberry Salad will keep you satisfied and will honestly make your taste buds dance. I wanted to develop a sturdy salad that would make use of some wonderful raspberry vinegar I received from my friend Jamila. Her aunt and uncle own La Belle Excuse, an olive producer with olive groves in Greece. They also offer many other pantry items, like delicious vinegars, sea salt, and confitures. So here we are, experimenting with the freshness of the raspberries against the sturdiness of the lentils and quinoa. It’s a gorgeous mix!

For other recipes of salads including fruits, check out the Livity Mango Salad and this fabulous Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

Lentil, Quinoa and Raspberry Salad

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2–3 servings 1x

Ingredients

Scale

1/2 cup lentils, cooked according to package directions
1/2 cup quinoa, cooked according to package directions
1 container fresh raspberries, washed
1/4 cup sliced almonds, toasted
1/4 cup shallots, minced
Mixed sprouts or microgreens
3–4 tablespoons raspberry vinegar
3 tablespoons olive oil
2 teaspoons maple syrup
Sea salt and pepper, to taste

Instructions

In a large mixing bowl, place the lentils, quinoa, raspberries, almonds, shallots and sprouts. In a small bowl, mix the raspberry vinegar, olive oil, maple syrup, and sea salt and pepper. Mix well. Add to the salad and mix delicately. Adjust seasonings and serve. Bon appétit!

Keywords: quinoa, lentils, raspberry

Salade de lentilles, quinoa et framboises

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2–3 portions 1x

Ingredients

Scale

1/2 tasse lentilles, cuites selon les directives sur l’emballage
1/2 tasse quinoa, cuit selon les directives sur l’emballage
1 contenant de framboises fraîches, lavées
1/4 tasse d’amandes tranchées, grillées
1/4 tasse d’échalote française, émincée
Micro-pousses
3 à 4 c. à soupe de vinaigre de framboise
3 c. à soupe d’huile d’olive
2 c. à thé de sirop d’érable
Sel de mer et poivre, au goût

Instructions

Dans un grand bol, mélanger les lentilles, le quinoa, les framboises, les amandes, les échalotes françaises et les micro-pousses. Dans un petit bol, mélanger le vinaigre de framboises, l’huile d’olive, le sirop d’érable, et le sel de mer et poivre. Bien mélanger et verser sur la salade. Mélanger et ajuster les assaisonnements. Bon appétit!

Apple-Maple Upside-Down Cake

Featured ~ Karine K ~ Leave a comment

My mama used to make all sorts of upside down cakes, pineapple being her favorite. Her and desserts… she just makes the best! This Apple-Maple Upside-Down Cake is no exception. It is very easy to make, but it is also gorgeous. You can easily serve it at your next dinner party with some maple yogurt or caramel ice cream on the side. You can make it ahead of time, and it stays nice at room temperature. I like to put the leftovers in the fridge and eat them cold the day after. A winner!

Try this Apple-Maple Upside-Down Cake for the Holidays and let me know what you think! And for other amazing dessert recipes straight from my childhood, check out this Poor Man’s Pudding and this Date and Coconut Cake.

Apple-Maple Upside-Down Cake

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Author: Karine K
Prep Time: 25 minutes
Cook Time: 90 minutes
Total Time: 1 hour 55 minutes
Yield: 8–10 servings 1x

Ingredients

Scale

5 large apples, peeled
1/2 cup maple syrup
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 cup butter
1 1/2 cup brown sugar
6 tablespoons aquafaba
3/4 cup apple juice (I like to use two more apples*, blend and press them to make fresh juice)

Instructions

Preheat the oven to 350˚F (180˚C). Grease a soufflé mold of approximately 2 quarts (8 cups or 2 liters).

Cut the flesh of 1 apple into cubes. These will be used for the dough. Using a mandoline, cut the rest of the apples into thin slices. Using the best looking ones first, arrange the apple slices in the bottom of the soufflé bowl in concentric circles, pressing down to ensure the cake batter won’t crawl into any crannies. Add the maple syrup and set aside.

In a bowl, mix the flour, baking powder, cinnamon and sea salt. In a second mixing bowl, beat the butter into a cream. Add the brown sugar and keep beating until fluffy. Add the aquafaba and beat until the mixture is soft and homogenous. Add the dry ingredients, alternating with some apple juice, until no more. Mix well. Add the apple cubes and fold in using a spatula. Spread the cake batter on top of the apple sliced in the soufflé bowl.

Place in the oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Let cool 15 minutes. Run the thin blade of a knife between the cake and the soufflé pan. Invert the cake onto a serving platter or a cake stand. Serve warm or room temperature. Serve with maple yogurt, some ice cream on the side, or simply as is. It makes for a great mid-morning snack, too! Bon appétit!

Notes

* If you plan on making your own juice, ensure you have a total of 7 apples.

Keywords: upside down cake, apple, maple

Gâteau renversé pommes et érable

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Author: Karine K
Prep Time: 25 minutes
Cook Time: 90 minutes
Total Time: 1 hour 55 minutes
Yield: 8 à 10 portions 1x

Ingredients

Scale

5 grosses pommes, pelées
1/2 tasse de sirop d’érable
2 tasses de farine
2 c. à thé de poudre à pâte
1 c. à thé de cannelle
1/2 c. à thé de sel de mer
3/4 tasse de beurre
1 1/2 tasse de cassonade
6 c. à soupe d’aquafaba (le liquide dans une boîte de pois chiches)
3/4 tasse de jus de pomme (j’aime bien prendre deux pommes de plus* et les passer au mélangeur pour en faire un jus frais)

Instructions

Préchauffer le four à 350˚F (180˚C). Graisser un moule à soufflé d’une contenance d’environ 2 litres (8 tasses).

Couper la chair d’une pomme en cubes, pour la pâte à gâteau. Réserver. À l’aide d’une mandoline, trancher le reste des pommes en tranches fines. En commençant par les plus belles (avec le milieu en étoile), placer les tranches en rosace dans le fond du moule à soufflé. Disposer et presser sur les tranches afin de s’assurer que la pâte à gâteau ne d’infiltre entre les pommes. Ajouter le sirop d’érable et réserver.

Dans un bol moyen, mélanger la farine, la poudre à pâte, la cannelle et le sel de mer. Dans un grand bol à mélanger, battre le beurre en crème. Ajouter la cassonade et battre pendant 2 minutes. Ajouter l’aquafaba et continuer de battre jusqu’à l’obtention d’un mélange onctueux et homogène. Ajouter les ingrédients secs en alternant avec le jus de pomme et bien incorporer avant chaque nouvelle addition. À l’aide d’une spatule, incorporer délicatement les cubes de pomme. Répartir la pâte sur les tranches de pomme dans la moule.

Cuire au four pendant environ 1 heure 30 minutes ou jusqu’à ce qu’un cure-dents inséré dans le milieu du gâteau en ressorte propre. Laisser reposer pendant 15 minutes. Passer la fine lame d’un couteau entre le moule et le gâteau. Renverser sur une assiette ou un plateau à gâteau. Servir tiède ou à température ambiante. Servir simplement ou avec du yogourt à l’érable ou de la crème glacée au caramel. On peut en faire un dessert ou un snack en matinée. Bon appétit!

Notes

* Si vous prévoyez faire votre jus, assurez-vous d’avoir un total de 7 pommes.

Keywords: gâteau renversé, pommes, érable

Wild Rice with Artichokes and Chickpeas

Featured ~ Karine K ~ Leave a comment

What to do with a can of artichoke hearts? I like to eat them just as they are, however, when you want to make a full meal with them, this Wild Rice with Artichokes and Chickpeas is absolutely stellar and uses ingredients that you might already have at home.

Wild rice is one of my absolute favorite ingredients. In Ojibwe, a North American indigenous language from the Algonquin family, wild rice is called manoomin, loosely translated to “harvesting berry”. Unlike what many people think, manoomin is not related to domesticated rice. It is in fact a species of grass, from the genus Zizania. The wild rice grains have a chewy outer coat and a tender inner core. The plants is grown in shallow water of small lakes or quiet streams, where sometimes only the head of the plant rises above the water. It is a great source of food for aquatic wildlife. It is important to note that many Native American tribes consider wild rice to be a sacred component of their culture.

Wild rice is also quite high in protein, the amino acid acidlysine and fiber. The grain actually comes a close second, after oats, for their protein content per calorie. Just like common rice, wild rice doesn’t contain gluten, which makes it a great alternative for people with intolerance. It is also important to note that the grain provides significant amounts of thiamin, riboflavin, iron and potassium. A cup of wild rice also provides 15% of the recommended daily value in zinc and over 20% in manganese.

Try this Wild Rice with Artichokes and Chickpeas today and let me know how you like it! And for more recipes using wild rice, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and this Wild Rice with Sautéed Mushrooms.

Wild Rice with Artichokes and Chickpeas

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 cup wild rice, rinsed and drained
4 cups vegetable broth or water
1 tablespoon olive oil
1 can chickpeas, rinsed and drained
1 can artichoke hearts, rinsed, drained, and quartered
1 1/2 cup cherry tomatoes, halved
2 tablespoons sunflower seeds, toasted
Juice of 1 lemon
Sea salt, to taste

Instructions

In a medium saucepan, bring the vegetable broth (or water) and wild rice to a boil, over medium-high heat. Reduce the heat to low, cover and simmer until the rice is cooked, about 40-45 minutes.

While the rice cooks, heat the olive oil in a large cast iron skillet. Add the chickpeas and sauté, over medium-high heat, for 10 minutes. Remove to a mixing bowl. In the same skillet, add a tad more oil and add the artichoke hearts, cut-side down. Sprinkle with some sea salt and cook a few minutes over medium-high heat, turning halfway, until edges start to brown, about 5-6 minutes total. Remove to the same mixing bowl as the chickpeas. In the same skillet, add the tomatoes, cut-side down. Let them sear nicely until they develop a nice char, then turn them. Sauté 2 minutes more then remove to the mixing bowl.

When the rice is cooked, drain, if necessary. Add to the mixing bowl. Add the sunflower seeds, the lemon juice, and some more sea salt, to taste. Bon appétit!

Keywords: wild rice, artichokes, tomatoes, chickpeas

Riz sauvage aux pois chiches et artichauts

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 portions 1x

Ingredients

Scale

1 tasse riz sauvage, rincé et égoutté
4 tasses bouillon de légumes ou eau
1 c. à soupe huile d’olive
1 boîte de pois chiches, rincés et égouttés
1 boîte de coeurs d’artichaut, rincés, égouttés et coupés en quartiers
1 1/2 tasse de tomates cerises, coupées en deux
2 c. à soupe de graines de tournesol, grillées
Jus de 1 citron
Sel de mer, au goût

Instructions

Dans une casserole moyenne, porter le bouillon de légumes et le riz sauvage à ébullition à feu moyen-élevé. Réduire le feu, couvrir et cuire jusqu’à ce que le riz soit tendre, environ 40 à 45 minutes.

Pendant ce temps, chauffer l’huile d’olive dans une poêle de fonte. Ajouter les pois chiches et faire revenir à feu moyen-élevé pendant 10 minutes, en remuant souvent. Transférer les pois chiches dans un grand bol à mélanger. Dans la même poêle, ajouter un trait d’huile d’olive. Ajouter les coeurs d’artichaut et faire revenir jusqu’à ce qu’ils commencent à dorer, environ 5 à 6 minutes, en les retournant à mi-chemin. Transférer dans le grand bol à mélanger avec les pois chiches. Dans la même poêle, ajouter les tomates, côté coupé vers le bas, et laisser cuire, sans déranger, pendant quelques minutes, jusqu’à ce qu’elles deviennent bien rôties. Retourner et cuire 2 minutes de plus. Transférer dans le bol à mélanger.

Lorsque le riz est cuit, égoutter si nécessaire. Ajouter au bol à mélanger. Ajouter les graines de tournesol, le jus de citron et du sel de mer, au goût. Bon appétit!

Keywords: riz sauvage, artichaut, pois chiches, tomates

Brazil Nut Topping

Featured ~ Karine K ~ Leave a comment

I have been using this Brazil Nut Topping on pasta, pizza, and salads. It is reminiscent of parmesan, but tastes more earthy. Furthermore, Brazil nuts are one of the richest sources of selenium, an essential mineral with antioxidant properties. They also contain plenty protein and healthful fats. The addition of fresh garlic to this mixture makes this topping fragrant and versatile, perfect to perk up a pasta dish or add crunch to a salad. Try it and let me know what you think!

I love putting this Brazil Nut Topping on this Lasagna alla Karina and this Easy Homemade Pizza.

Brazil Nut Topping

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Scale

1/3 cup Brazil nuts
2 cloves garlic, chopped
2 tablespoons hemp seeds
1 tablespoon nutritional yeast
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon sea salt

Instructions

Place all the ingredients in a small food processor and pulse 6-7 times until homogenous. Use on what you want. Bon appétit!

Keywords: Brazil nuts, topping, garlic

Garniture aux noix du Brésil

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Scale

1/3 tasse de noix du Brésil
2 gousses d’ail, hachées
2 c. à soupe de graines de chanvre
1 c. à soupe de levure alimentaire
1 c. à thé d’huile d’olive
1/4 c. à thé de poudre d’ail
1/2 c. à thé de sel de mer

Instructions

Placer tous les ingrédients dans le bol d’un petit robot culinaire. Pulser 6 à 7 fois jusqu’à l’obtention d’une texture homogène. Bon appétit!

Keywords: noix du Brésil, ail, garniture

Kamut and Orange Salad

Featured ~ Karine K ~ Leave a comment

This Kamut and Orange Salad is built with a variety of textures, a deep vinaigrette and the chewy yumminess of the grain. Kamut is actually the commercial name for khorasan wheat, a grain that is nutty in taste and twice the size of common wheat grains. I like that it lends itself so nicely to warm and saucy salads like this one. Khorasan wheat contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. Please note that it is not gluten-free, as some people seem to think. I hope you enjoy this hearty salad as much as I did!

For another fabulous ‘salad-without-lettuce’ recipe, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

Kamut and Orange Salad

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x

Ingredients

Scale

1/4 cup sliced almonds (or pumpkin seeds)
1 teaspoon fennel seeds
2 large fennel bulbs, quartered
1 red onion, quartered
1/4 cup olive oil, plus 2 teaspoons
4 cloves garlic, peeled
1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
2 tablespoons balsamic vinegar
Juice and segments from 4 oranges (about 4 tablespoons juice)
2 tablespoons fresh basil, chopped
Sea salt and pepper, to taste

Instructions

Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

Salade Kamut et Orange

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 portions 1x

Ingredients

Scale

1/4 tasse d’amandes tranchées (ou graines de citrouille)
1 c. à thé de graines de fenouil
2 gros bulbes de fenouil, en quartiers
1 oignon rouge, en quartiers
1/4 tasse d’huile d’olive, plus 2 c. à thé
4 gousses d’ail, pelées
1 1/2 tasse de Kamut cuit (cuire 1/2 tasse selon les directives sur la boîte)
2 c. à soupe de vinaigre balsamique
Le jus et les suprêmes de 4 oranges (environ 4 c. à soupe de jus)
2 c. à soupe de basilic frais, haché
Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 320˚F (160˚C). Placer le fenouil, l’oignon rouge et les gousses d’ail sur une tôle de cuisson, préalablement recouverte de papier parchemin. Badigeonner des 2 c. à thé d’huile d’olive et assaisonner généreusement de sel de mer et de poivre. Mettre au four et cuire jusqu’à ce que le fenouil soit tendre et caramélisé, environ 50 à 60 minutes. Retirer du four et laisser refroidir quelque peu, avant de couper tous les légumes en minces tranches.

Pendant la cuisson des légumes, faire revenir les amandes et les graines de fenouil dans une petite poêle, à feu moyen-bas, pendant 2 à 3 minutes. Retirer du feu et laisser de côté.

Pour assembler la salade, placer le Kamut, les légumes rôtis, les amandes et graines de fenouil dans un grand bol. Mélanger. Ajouter les suprêmes d’orange et le jus d’orange. Ajouter 1/4 tasse d’huile d’olive, le vinaigre balsamique et le basilica frais. Assaisonner au goût de sel de mer et de poivre. Mélanger délicatement. Bon appétit!

Keywords: kamut, fenouil, orange, salade

Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

Featured ~ Karine K ~ 2 Comments

This Roasted Spaghetti Squash with Spinach and Cherry Tomatoes recipe is one of those dishes you can make anytime, anywhere, and for anybody. It is sure to please, even the kids, and it requires only fresh, everyday ingredients. If you’ve never cooked a spaghetti squash before, please check here for step-by-step instructions. This whole dish can be made in the oven, all at once. How’s that for healthy AND easy?

Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Method: Oven

Ingredients

Scale

1 small to medium spaghetti squash
2 lbs cherry tomatoes
6 cloves of garlic
2 big handfuls fresh spinach
Olive oil
Sea salt and pepper
Fresh basil (optional)

Instructions

Preheat oven to 400˚F. Place the tomatoes and two whole cloves of garlic, peeled, in a roasting pan. Drizzle generously with olive oil and sprinkle with some sea salt and pepper. Transfer to the oven and roast for 40-45 minutes.

Cut the squash lengthwise and scoop out the seeds and webbing using a spoon. Place the squash halves, cut side up, on a parchment-lined baking sheet Drizzle a generous amount of olive oil into the cavity and season with sea salt and pepper. Using your hands, rub the olive oil on all surfaces of the squash halves. Turn them cut side down, place two garlic cloves in the cavity under each half and poke the skin of the squash with a small knife, maybe 2-3 times. Transfer to the oven and roast 30-40 minutes, depending on the size, until tender but not mushy. Remove from oven and let cool slightly.

When ready to eat, using a fork, fluff and scrape the flesh of the squash, making strands as you go. Keep in the half skins or transfer to a platter. Using a fork, mash the tomatoes and the garlic cloves to make the sauce, mixing well as you go. Feel free to add the peeled cloves that cooked under the squash. To serve, place some spinach on top of the squash and top with the sauce. Garnish with fresh basil, if desired. Bon appétit!

Keywords: spaghetti squash, tomato, spinach

Courge spaghetti au four avec épinards et tomates cerises

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Author: Karine K
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 2 portions 1x
Method: Au four

Ingredients

Scale

1 petite à moyenne courge spaghetti
2 livres de tomates cerises
6 gousses d’ail
2 grosses poignées d’épinards frais
Huile d’olive
Sel de mer et poivre
Basilic frais (en option)

Instructions

Préchauffer le four à 400˚F (200˚C). Déposer les tomates et deux gousses d’ail pelées sur une tôle de cuisson et arroser généreusement d’huile d’olive. Assaisonner de sel de mer et de poivre et bien remuer. Mettre au four et rôtir pendant 40 à 45 minutes.

Couper la courge en deux sur la longueur et retirer les graines. Placer les moitiés, face coupée vers le haut, sur une tôle préalablement recouverte de papier parchemin. Arroser d’un généreux trait d’huile d’olive et frotter avec les mains. Assaisonner ensuite de sel de mer et de poivre. Retourner les moitiés la face coupée vers le bas et déposer deux gousses d’ail sous chacune de celles-ci. À l’aide d’un petit couteau, faire 2-3 incisions dans chacune des moitiés. Placer au four et rôtir pendant 30 à 40 minutes. Retirer du four et laisser reposer quelques minutes.

Au moment de servir, gratter la chair de la courge à l’aide d’une fourchette. Servir dans les pelures ou transférer sur une assiette de service. À l’aide d’une fourchette, écraser les tomates et les gousses d’ail et bien mélanger la sauce. Pour servir, garnir la courge d’épinards frais, napper de la sauce et garnir de basilic frais, si désiré. Bon appétit!

Keywords: courge spaghetti, tomate, épinards

Mystic Hills: A Vision Taking Shape

December 14, 2021December 21, 2021 ~ Karine K ~ Leave a comment

Today is Tuesday. I usually share a recipe on Tuesday, but today is a special day. It is the first Tuesday I write from Mystic Hills, our family’s new dream in Jamaica. Since I’ve been coming to Jamaica for many years, the island feels like a second home to me. I’ve been telling about the magic of the island, its unmatched natural beauty, and the absolute warmth of its people. It was truly time to call a piece of this remarkable place our home.

The property is nestled amidst the lush mountains of Westmoreland, the westernmost parish of the island. It spreads over ten acres of well-fruited land. A vast array of tropical fruits grows here. We will be harvesting mango, papaya, jackfruit, sapodilla, banana, ackee, soursop, to name just a few. The land is fertile, and the chickens and the ducks roam free.

As you drive up the mountain, you catch glimpses of the Caribbean sea. And as you climb in altitude and leave the sounds of the daily hustle and bustle behind, you gain in peace and serenity. Once you reach the villa, you need to catch your breath, because the views have taken it away completely. You can’t really see where the sea stops and where the sky begins. The sunsets are other-worldly and for me to try to put the sights into words would be completely unfair.

At this point, all I can say is that you’ll have to see it to believe it. To stay in touch and follow us on the journey, please check out @MysticHillsJA on Instagram and subscribe to my newsletter. We have a lot of surprises coming up. We want to share this extraordinary piece of paradise with you. Mystic Hills will be ready soon. Stay tuned!