This colourful bowl is a replica of a salad I ordered earlier this summer in a fancy restaurant in North Vancouver. We’ve met some really cool people here in BC and we enjoy hanging out with them because we share the same passion for delicious food. But we also like it when the portions being served are satisfying! When my mango & kale salad arrived, I was quite shocked….it was not even a quarter of what you can see on the pic below!
To celebrate the beginning of spring, I’ve decided to test a bunch of recipes featuring asparagus. When they’re in season, I’m unstoppable. I could have them on repeat for breakfast, lunch and dinner as long as I can find them at the market. In Europe, I was used to buy the white ones but here in North America, the green asparagus are more popular and easier to find.
The simple things in life are often the best and there could not be better words to describe this recipe. I’ve always had a soft spot for Italian food (and always will) and the good news is that there are tons of vegan risotto, pasta or pizza options. If you’re more of a pizza addict, you could bake this delicious buffalo cauliflower pizza or this broccoli and mushroom pizza. But if you’re in the mood for pasta, stay with me!
It's been raining so much in Vancouver lately, our weekends have unfortunately had to spent indoors rather than in the mountains. On the other side, I've had plenty of time testing new recipes and those colorful spring rolls were the best occupation I could find on one of those rainy afternoons. I've always been attracted to rainbow food and I've been dying to create my own springrolls. Here they are!!!
These kohlrabi have been staring at me for a very long time. And I’m finally succumbing to the temptation to try them out in this delicious and refreshing recipe! The soft hues of pale greens, yellow and pink are screaming “it’s spring!” I love how the subtle grain mustard dressing compliments everything.
I’ve just entered this phase where I could eat anything provided there’s peanut sauce on the side. And it’s a bit crazy given the fact that peanut butter always scared me. I can hear my mother tell the story of my aunt spending on summer in the US and coming back to France weighting….way more, just because she had eaten peanut butter the whole time. Since starting my journey of becoming vegan, I’ve realized how careful I need to be when it comes to covering my nutritious needs. Turning vegan is not a trend like changing your hair colour, we really have to make sure we properly transition from omnivore to vegan, without our body having any kind of deficiency.
I have a sweet spot for Mexican food and if there’s something I can’t ban from my diet it’s chili. This recipe is super easy and because it requires for the most part canned beans, this is the perfect “spare wheel” dish to have in your kitchen cupboard for emergencies. Compared to the recipe I used to do before becoming vegan, this one has even more flavours because I added crips celery sticks and delicious black beans.
Did you know that „jicama“ is also known as „Mexican potato“? I was nowhere near guessing that as I wasn’t even aware of jicamas until recently! They are the perfect candidate for a vegan fries bowl but will definitely need a boost in flavour (hello turmeric!). Also, I’ve been obsessed with homemade pesto and this recipe was merely an excuse to make some more. But let truth be told: it’s so much more fun and healthier than the usual full-of-sugar ketchup!
Starting the new season with a smoothie detox is always a great idea! I’ve tried a lot of funny smoothie recipes in my life, most of them I haven’t posted on the blog because they belonged to the green monster category (and could be barely swallowed). Anyhow, this kale + pineapple combo WAS a success: both super tasty and refreshing!