Last week I had a homecooked dinner with my friends to celebrate the end of the semester and to welcome spring. I created a spring inspired menu, with fresh flavours. Here is a salad that is easy to pack for lunches and picnics and looks great because of all the colours.
You will need a round/spherical spoon (like a mini ice cream spoon) to make little fruit balls. You could also just cut the fruits but that makes them extra pretty. You can find them at any kitchen store I think!
I only used honeydew and strawberries from last summer (frozen, thawed, and cut in half) but you could use any of these fruits
Fresh fruits in season
A small bunch of mint
Not necessary but 1 tablespoon of organic canadian (quebec) maple syrup.
Use the spoon to cut out melon balls
Slice the strawberries
Thinly slice the mint (chiffonnade)
Mix everything in a big bowl (with the mint and maple syrup)
Put in the fridge at least 1 hour before serving!
Other things on the photo: tomato tart, local brewed cidre, lentil soup, apple/walnut salad, mustard vinaigrette
Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand. Recipe adapted from A Cozy Kitchen.
3 tablespoon olive oil
1/2 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 small can of corn
In a large pot, heat olive oil on medium heat. Add the onions and cook until soft. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
Add the garlic and cook for 1 minute.
Add tomatoes and vegetable stock. Add spices: oregano, paprika, cumin and cayenne. Let simmer for 20 minutes.
Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Two weeks ago when I went to ontario I bought some really cute lentils and beans (yes cute!!) and I finally used them today. Additionally,we harvested so much kale and swiss chard at the garden. Organic, uni campus-grown veggies — can’t get more local than that.
Portions : 4
your favorite oil (i used grapeseed)
1 finely chopped onion
1 cup of mixed lentils/beans (i bought a 13 organic varieties mix) (soaked overnight, rinsed and drained)
4 cup of organic veggie broth (1 pack — 2.50$)
1 cup of water
1 big tablespoon of tomato paste
1 teaspoon of dried thym
1 teaspoon of dried oregano
salt and pepper to taste
3 stalks of swiss chard (or more…to taste)
a few branches of kale (i still have so much at home, please share recipes!)
Sweat off the onions in oil for 3-5 minutes until fragrant and brown and delicious looking.
Add tomato paste and stir until well combined.
Add lentil/bean mix and the veggies broth and water.
Bring to boil and let simmer for 20 minutes.
Add swiss chard’s stalk and cook for 5 minutes until partially cooked.
Add kale leaves and swiss chard leaves for 15-20 minutes.
Season with salt and pepper.
Done! You now have a delicious, healthy, vegan, gluten free, filling , in other words…perfect.
It’s the first time I’m using soy yogurt to bake a cake, I usually use bananas, flax seeds and water or applesauce. Using soy yogurt makes for an incredibly fluffly batter that’s delicious-looking and amazing to look at. This recipe is adapted from have cake will travel.
Cake (6 in. round cake, 2.5 in. deep)
1 cup (240 g) plain or vanilla soy yogurt
1 cup (120 g) powdered sugar, sifted
1/2 cup (120 ml) vegetable oil
1 teaspoon pure vanilla extract
Juice of 1 lemon + zest of one lemon
1 1/2 cups (185 g) all-purpose flour, sifted
2 teaspoons baking powder
Preheat oven to 350°F (180°C, or gas mark 4). Grease your cake pan with non-stick cooking spray. (It took mine 50 minutes to cook but check after 30-40 minutes with a toothpick)
In a large bowl, whisk soy yogurt, sugar, oil, lemon juice, and zest.
Sift flour and baking powder on top and stir until just combined.
Pour batter into prepared cake pan.
Bake for 50 minutes or until toothpick inserted in the cake comes out clean.
Leave in pan for 1 hour on a cooling rack before attempting to remove. Chill overnight.
1/2 cup (60 g) powdered sugar
fresh lemon juice
Mix sugar and droplets by droplets of lemon juice until extremely well blended. It should coat the spoon.Prepare just before decorating the cake so that the icing doesn’t harden.