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A lot of people tell me that they would like to consume less meat and be able to substitute it with something else like tofu. Most of the time, when those people buy tofu, they do not know what to do with it and ask for recipe ideas. Here is a complete meal idea that you could achieve with tofu.

You will need a block of firm tofu. I cut mine into cubes and let it drain between paper towels. In the meantime, I preheated the oven at 400F in which I will bake the tofu for 20 to 25min. We want the cubes to come out golden.
While the tofu is in the oven, I cut the vegetables I wanted to use (broccoli, green pepper and green zucchini) and sautéed them with sesame oil and a touch of soy sauce. I like to leave my vegetables crunchy.
Then I prepared the sauce that will wrap my tofu:
– Peanut butter,
– Soy sauce,
– Crushed garlic clove,
– Fresh ginger minced very finely,
– Sambalolek or any hot sauce (to taste),
– Sesame oil,
– Coconut sugar or honey,
– Sesame seeds (optional).

I made enough to be able to coat my tofu but also to keep a little and to serve it on every plate.
Once your tofu is ready, take it out of the oven and let it cool before wrapping it with a few spoons of this creamy sauce. Let the mixture rest for at least 10 minutes to allow the tofu to soak up the sauce.
During that time, I used a cauliflower to make a kind of rice / couscous by rapping cabbage or easier, by putting chopped cabbage heads in a low intensity blender until obtaining a texture similar to rice. Once it’s done, heat a large pan with sesame oil and I sautée the cauliflower rice as if it was fried rice (we are looking for the brownish color).
Last step: I also sautée the tofu that I left marinated for a few minutes to get the beautiful golden color.
I served it all on a plate by adding a little sauce to be able to have a beautiful marriage of flavors.
We really like this peanut marinade and we really liked the cauliflower rice.

That’s it, I hope it will allow you to dare new recipes too and perhaps adopt them.

28 December 2017 0 comment
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I wonder if it’s because of my origins that I love olives from Spain or if it’s because of my father who loves having some with each meal or if it’s a bit of both. The Mediterranean olives are among the most popular and I am lucky to have been able to grow in this climate in order to enjoy it but also to have less harsh winters (ah, the good time!).
When Olives of Spain challenged me to reinvent a recipe using the olives they offer, I imagined so many dishes (healthy, of course) that it was difficult to select one. I ended up opting for a chicken bread with Spanish olives, dried fruits and nuts. Yes! So good, so rich and so festive.
You can adjust the recipe according to the ingredients you have. This is also the beauty of cooking. This recipe is perfect for your weekdays but also if you are hosting I also think it’s the perfect timing to publish this recipe for this holiday season.

You will need:

1 kg of chicken (you can use another meat instead like turkey, it’s lighter than red meat),
½ cup of breadcrumbs (you can use gluten-free bread),
2 beaten eggs,
1 onion, finely chopped,
3 tsp coriander ground (not fresh, use the spice),
1 tsp cinnamon,
1 tsp of nutmeg,
3 tbsp of honey,
2 tsp of piri piri spice (from @aspiceaffair).
Dried apricots, pistachios, Spanish olives (Manzanilla variety, stuffed with pimientos), dried cranberries.

Since I had chicken breasts, I chopped them in the blender.
Add the spices, the breadcrumbs, the eggs and the onion and mix everything.
Take some of the nuts, dried fruits and stuffed Manzanilla olives from Spain and incorporate them into the mix.
Put everything in a mold (cake mold) and decorate with other apricots, cranberries, pistachios and olives from Spain.
Put in the oven for about 45min at 350F. The cooking time depends on the meat you have chosen to use. Whatever your choice, I advise you to check the cooking from time to time, otherwise the result will be too dry.
Serve it all in slices with a caramelized tomato sauce (salt, oil, piri piri, cardamom, honey and fresh ginger, cook until caramelization).

Trust me, the result is not only beautiful but delicious. The Spanish olives stuffed with red pepper are the perfect choice for this bread because the chicken goes well with grilled peppers.

The good news is that you can prepare it in advance and freeze it (without cooking it) and put it in the oven when you host or when you need it.

For more information on Spanish olives and the different options available to you, visit their website: www.olivesfromspain.ca

You’re welcome

7 December 2017 1 comment
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There are recipes that I do once in a while and others that I do every week. My granola recipe is part of recipes I make every Monday (why Monday?): I like it to chunky and not in “flakes” and that’s what I tried to reproduce. I eat them as a snack, with yogurt, with my oats or with milk, quite simply.

1 1 \ 2 cup of oatmeal,
1/2 cup of coconut flakes,
1/2 cup frayed almonds (I buy whole almonds and I chop them),
1/2 cup cashew nuts,
1 tablespoon of coconut sugar,
1/4 teaspoon of salt,
3 Tbsp(45 ml) of coconut oil,
1/3 cup (80 mL) maple syrup,
1 Tsp of vanilla.

Preheat oven to 325F (162C).
In a bowl, mix oats, coconut flakes, almonds, coconut sugar and salt.
In a small saucepan, mix the coconut oil, the maple syrup. Heat the mixture for 3 minutes and add the vanilla.
Pour the mixture into the bowl that contains the oat mix and mix well.
Spread the mixture on a parchment paper that you placed on a oven plate. Flatten the layer with a spatula.
Put in oven until the outline becomes golden. (about 10min)
Let everything cool down, “break” your granola into pieces and store in a box.

17 November 2017 0 comment
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A quick recipe that I made early this week: I was hungry, I was craving pancakes and a matcha. So I made matcha pancakes and here is the recipe that you have been many to ask.

1/3 cup of milk (I used almond milk),
2 tbsp (tablespoon) of vegetable oil (I used avocado oil),
2 Tbsp of maple syrup (or other such as honey or sugar),
1/2 tsp (teaspoon) of vanilla,
1/2 cup of flour (I made my own oat flour by mixing oats),
1 tbsp of matcha powder,
1 1/2 tsp of baking powder,
A pinch of salt.

I put everything in a bowl and I mix well with the whip.
Cook like regular pancakes: on a crepes or regular pan, pour a little 1/4 cup (approx) of your mixture. Cook until small bubbles appear on top of your pancake and turn over to cook on the other side.

I served with coconut flakes, bananas and maple syrup (a lot of maple syrup).

10 November 2017 0 comment
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