In France, a decent dinner party cannot start without appetizers and drinks (I mean red wine of course). François and I have been living in a lot of different countries so far and yes, we tended to adapt to the local culinary trends. However, we've never ever stopped celebrating each Friday night with a nice "apéro". When I baked vegan cinnamon rolls for the first time earlier this year, I found the crust to be so delicious that I was brainstorming ideas on how to repurpose it. And then it hit me, appetizers of course!
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.
These pretty appetizers are the perfect way to start a vegan feast! In France, we like to start any important dinner with an “apero” consisting of drinks and finger food. The more important the event, the more sophisticated the appetizers will be. I love this custom and just because I’ve decided to adopt a plant-based diet doesn’t mean I have to stop to perpetuate the tradition all together. I have tons of vegan appetizers’ recipes in the pipeline and this is just the start of me posting them! Stay tuned!
Perfecting the art of baking vegan pizza is so much fun! If you're addicted to Italian food like I am, but veganized of course, then you can check out this other delicious vegan pizza recipe featuring broccoli, mushroom and pesto. I'm sure you'll love it as much as this one. When throwing a pizza party you'll probably want to make several sorts. Well I surely do!
Since making my own pizza dough, there is no way back to the frozen aisle! Homemade pizza is a real game changer and is a favorite of mine for Saturday’s dinner parties. This recipe was born shortly after eating at “Virtuous Pie”, a new vegan pizza restaurant chain with locations in Portland and Vancouver...
Beetroot is one of the coolest vegetables manufactured by Mother Earth! They’re packed with minerals such as iron, manganese, copper, potassium, and magnesium but most importantly, they taste delicious, both raw and cooked! Valentine’s Day was a good excuse to cook something pink, ), a shade dedicated to love. I’ve already taken up the challenge to cook a 100% pink Buddha Bowl, which you can check out here. But stay over here, this dip is way easier to prepare!
During our short trip to Salt Spring Island last July, we had an amazing time strolling along the different stalls at the Saturday market. The lady at the Airbnb we rented recommended us to try out the tacos and they did not disappoint! One of the first things I did coming back from our relaxing weekend was to make my own version of the recipe which is slightly healthier (no deep fried avocados) and more satisfying (I could not help but add more veggies and grilled tofu). These tortillas are super easy to prepare and full of flavour.
This recipe is a no brainer (except for cooking the chickpeas myself). If you’re running out of time, just buy canned chickpeas and you’ll save yourself a little bit of time. I’m still trying to convert my other half to veganism - it might be an impossible quest – and this kind of recipe really helps him enjoy vegan food more and more.