Gluten Free Vegan Blueberry Muffins

GLUTEN-FREE VEGAN BLUEBERRY MUFFINS

(recipe from rhiansrecipes)

·    you can use any type of oil: coconut oil, olive oil or vegetable oil

·    you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc

·    you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc

·    you can substitute the ground almonds (almond meal/almond flour) with ground walnuts

·    for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds

·    you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free

·    you can use either fresh or frozen blueberries

·    if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.

·    Tip: Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste

Prep time: 15 minutes

Cook time: 20 minutes

Total: 35 minutes

Servings: mine made about 14 muffins

Ingredients:

·    60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)

·    200 ml  unsweetened almond milk (or any other plant-based milk)

·    2 tablespoons lemon juice 

·    8 tablespoons maple syrup (or sub any other sweetener)

·    1 teaspoon vanilla extract

·    Pinch (Pinch) salt

·    150 g (1 1/4 cup) ground almonds (almond meal) *

·    150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)

·    2 heaped teaspoons baking powder (ensure gluten-free if necessary)

·    1/4 teaspoon bicarbonate of soda (baking soda)

·    100 g (1 cup) fresh blueberries

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds

Sift in the flour, baking powder and bicarbonate of soda

Mix well, adding a tiny splash more milk if it’s looking too dry

Add the fresh blueberries and fold in gently, to make sure you don’t crush them

Transfer the mixture between 8 muffin cases in a muffin tin

Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

Tastes best when fresh, but keeps covered in the fridge for up to a few days

Beignets de tomates

Beignets de tomates

Recette de la Cuisine de Jean-Philippe

Ingrédients

3 tomates coupées en dés

½ ognion rouge haché

½ c. à café de cumin moulu

¼ c. à café de piment rouge broyé

½ c. à café de sel

½ c. a café d’origan séché

4c. à soupe de persil frais

¾ de tasse de farine tout usage

huile d’olive pour la cuisson

j'ai aussi ajouter 2c a the de pate a poudre a la recette, apres la farine & I fried in more oil.

Mayo Tzaziki

¾ de tasse de mayo végétale (vegan)

2c. à soupe d’aneth haché

½ c. à café de poudre d’ognion

½ concombre haché our rape

j'ai aussi ajouter 1 gousse d'ail

Étapes à suivre

Dans un grand bol, mélanger les tomates, les oignons rouges, le cumin, le piment rouge broyé, le sel, l’origan et le persil.

Broyer le mélange à la main.

Ajouter la farine et bien mélanger. La quantité de farine peut varier, la pâte doit conserver une consistance légèrement liquide.

Dans une poêle faire chaufferie 2 à 3 c à soupe d’huile d’olive.

Ajouter le mélange 1/4 de tasse (60 ml) à la fois afin de former des galettes.

Faire cuire 3 minutes de chaque côté ou jusqu’à ce que les galettes soient bien dorées et que l’intérieur soit cuit.

Servir accompagné de mayonnaise tzatziki.

Mayonnaise Tzatziki

Dans un bol, mélanger tous les ingrédients et réfrigérer jusqu’au moment de servir.

Pain au Banane Vegan

Pain au Banane Vegan

Recette de la Cuisine de Jean-Philippe

Ingrédients:

2 bananes bien mûres

1c. a soupe de jus de citron

½ tasse d’huile végétale

½ tasse de lait vegetal (soy milk)

1 tasse de cassonade pressée

2 tasses de farine tout usage

1c. à thé de sel

1c. à thé de poudre à pâte

1c. à thé de bicarbonate de sodium,

3c. à soupe de graines de lin moulues

1/3 tasse noix hachées (walnuts)

1c. a table d’huile vegetal (vegetable oil) pour le moule a pain

Étapes à suivre

Préchauffer le four à 350°F / 180°C. 

Huiler un moule à pain de 23 x 13 cm (9 x 5 po).

Dans un bol, réduire en purée les bananes. Ajouter le jus de citron, l’huile végétale, le lait végétal et la cassonade et battre à l’aide d’un batteur électrique jusqu’à ce que le mélange soit homogène (moi je le fait a la cuillere). Réserver.

Dans un autre bol, mélanger la farine, le sel, la poudre à pâte, le bicarbonate de sodium les graines de lin moulues et les noix hachées. 

Ajouter les ingrédients secs aux ingrédients humides et mélanger le moin possible à la cuillère.

Étaler la pâte dans le moule à pain. Cuire au four pendant environ 45 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre. (55 minutes environ ici)

Laisser reposer 15 minutes, démouler et servir

Mushroom Stroganoff (Vegan)

Mushroom Stroganoff (Vegan)

Recipe from Tasty, one pot vegan dinners

Ingredients

(for 4 servings)

·       2 tablespoons olive oil, divided

·       1 medium yellow onion, diced

·       12 oz cremini mushroom, sliced (340 g)

·       3 cloves garlic

·       ½ teaspoon dried thyme

·       ¼ teaspoon pepper

·       ½ teaspoon salt

·       ¼ cup dry white wine(60 mL)

·       ½ tablespoon vegan worcestershire

·       ¼ cup flour (30 g)

·       2 cups vegetable broth(480 mL)

·       1 ½ cups almond milk(360 mL)

·       8 oz fusilli pasta, uncooked (225 g)

·       fresh parsley, chopped, for serving, garnish

Preparation

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook until most of the juices have evaporated.
3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
7. Serve immediately, garnished with parsley.
8. Enjoy!

Salmon Poke Bowl

Salmon Poke Bowl 

(recipe inspired by Sushi Shop)

Serves: 1

spring mix salad

white basmati rice, cooked following directions

cucumber, cut in small quarters

avocado, cut in small pieces

1 salmon sushi a la maison package
Smoked salmon, quantity of choice

kanikama, (crab in stick form)

tempura, ready made

sriracha mayo

sriracha

mito sesame sauce

green onion

sesame seeds

Place as much salad as wanted in the bottom of the bowl

Follow with rice, as wanted

Place the cucumbers, and then the avocados

Mix the salmon, smoked salmon, crab (I used about 3 sticks, shredded), tempura, sriracha mayo, sriracha (to taste) and sesame.  After all mixed to desired taste, put on top of the avocado.  Add green onions, then sprinkle sesame sauce on top for added flavor. It’s amazing!

Stuffed Green Peppers

Stuffed Green Peppers

(Recipe from Susi)

Servings: 4

Ingredients:

4 large green peppers (8 oz. each)

1 lb lean ground beef, crumbled (I used gardn fake beef to make it a vegetarian supper)

½ cup chopped onion

1 cup hot cooked rice

1 can tomato and basil soup

1 teaspoon seasoned salt

1/8 teaspoon instant minced garlic (I used 1 clove of garlic)

4 slices pasteurized process American cheese, each cut into 4 strips (use other cheese that tastes better than singles slices in my opinion)

Directions:

1.     Cut a thin slice from the top of each pepper; discard.  Core and seed peppers, and arrange cut sides up in a 9 inch square baking dish.

2.     In a 2 quart casserole, microwave the ground beef and onion at high for 4 to 7 minutes, or until meat is no longer pink, stirring to break apart once or twice during cooking time.  Drain.  Add the remaining ingredients, except the cheese, and mix well.

3.     Divide meat mixture into 4 portions and place 1 portion in each green pepper.  Cover with plastic wrap; microwave at high for 8 to 15 minutes, or until peppers are tender crips, rotating dish once during cooking time.

4.     Top each pepper with 4 criss-crossed strips of cheese.  Microwave at 50% (medium) for 1 to 2 minutes, or until the cheese melts.