Miso Tahini Dressing

A sweet-salty vinaigrette to pour over salad. I love this massaged on kale, topped with some crunchy sunflowers seeds or peanuts. Add in some cubed avocado, any veggies and roasted sweet potatoes and it’s super delicious!


  • 1/4 cup organic white miso
  • 3 tbs of raw honey or maple syrup (to taste)
  • 1/4 cup tahini
  • 1 teaspoon of soy sauce or tamarin (I would even put less, since miso is salty already — to taste)
  • 1 tbs fresh grated ginger (or more! – once again, to taste)
  • 1/2 cup of water


Put all the ingredients in a blender and blend until smooth. Taste and rectify to taste.



Hello all, I’ve been on a hiatus but I have a few cool recipes in my drafts, including an apple crisp recipe and a sweet potato, squash and apple soup.

Happy holidays!

Miso Soup

A simple, quick miso soup — under 10 minutes! Serves 2-3 people.


  • 2 cups of water
  • 2 tablespoons of organic white miso paste
  • 1/2 teaspoon of dried seaweed (wakame)
  • 1 block of tofu (diced in 0.5cm cubes)


  1. Bring water to simmer and add wakame. If you’ve never used wakame before, it may seem like not much but they will absorb water and expand a lot. Simmer for 5-6 minutes.
  2. Lower heat to low and add miso paste and diced tofu cubes. Stir until miso is fully dissolved.

Igname Noodles with peas and carrots

I found some igname noodles at the asian supermarket. They are zero calories!!! Crazy. and it was enough to make a dish for 3 people! This recipes very cheap to make as well. You should be able to find igname noodles in the fresh pasta aisle, near  fresh tofu and such. They are packed in liquid. (ps: they are also called yam noodles, miracle noodles or shiratake noodles)


  • 1 packaging of igname noodles
  • 2 carrots
  • 1 small onion
  • 1 clove of garlic
  • a little bit of oil
  • soy sauce (2 tbs)
  • rice vinegar (1 tbs)
  • sesame oil (2 tsp)


  1. Julienne carrots, finely dice onion and garlic. Take the stem off the peas (not sure of the technical word in english…”parer” in french) and cut them in half.
  2. Heat oil (about 1 tbs) in a stir fry pan on high, and add all vegetables. Stir fry for 3 minutes.
  3. Remove veggies from pan, transfer to a big bowl.
  4. Rinse noodles in a colander. Transfer to heated pan (same as before) and add 1 tbs of soy sauce. Cook for 3 minutes.
  5. Transfer noodles to the bowl with the veggies. Add sesame oil and rice vinegar. Toss.
  6. Serve with some crunchy sesame seeds. This dish can be eaten alone, or as a side with some grilled, marinated tofu for a source of protein.

Pain Doré

A nice easy breakfast to do when you have to many ripe bananas and don’t know what to do with them. Delicious with maple syrup. (No matter what people say, no. agave syrup will never replace maple syrup!!!!)


  • Slices of bread (not fresh) (i used some local organic multigrain)
  • 2 ripe bananas
  • 3/4 cups of soy milk
  • 2 tablespoon sugar
  • 1 1/2 teaspoon of cinnamon
  • 1 teaspoon vanilla
  • vegan margarine


  1. Mix all ingredients in a shallow/plate/bowl thing until lump-free. Except bread and margarine.
  2. Heat your pan on medium heat and put a knob of margarine.
  3. Soak the slice of bread in the mixture until well coated (you really want to “inside” to be soaked too because otherwise you’ll just end up with banany-toast)
  4. Lightly scrape excess off bread and fry up in the pan. Let it brown on one side (don’t touch it too much) then turn it until both sides are brown.
  5. Serve two per person. Would taste delicious with maple syrup, some crème anglaise, fresh fruits (I had banana and blueberries), and a sprig of mint.

Pain Doré with fresh blueberries and banana slices

Raw Zucchini Pasta with Pesto

What to do when you are having a successful zucchini season? Make some raw zucchini pasta! I’ve been seeing a lot of these on the internet and they looked pretty so I gave it a try.


  • one zucchini
  • one cup of basil
  • 1 clove of garlic
  • lime juice 
  • pine nuts 
  • olive oil
  • cherry tomatoes or tomatoes


  1. If you have a mandolin, make some long thin ribbons of zucchini. If you don’t, it’s the perfect time to put your knife skills to test! Make just enough for what you’ll eat, don’t waste! 🙂
  2. It’s pesto time. In a blender, blend basil, a teaspoon of lime juice and pine nuts. Gradually add olive oil until desired thickness is obtained. You could also use water instead of oil, or just to make it less thick.
  3. Mix the pesto (just enough, not the whole thing!) with the pretty zucchini pasta. 
  4. Quarter the cherry tomatoes or slice the tomatoes.
  5. In a plate, serve a good portion of pasta, some tomatoes on top and a little basil leaf for full-on impressive effect!

Raw Vegan Key Lime Pie

I tried this key lime pie from blogilates.com. It’s a very simple, quick and fun to make recipe. I’m not a big fan of avocados so I added more limes than the recipe called for. I love the bright and soft green colour!


  • 2 avocados
  • 2 limes (juice and zest)
  • a few tablespoons of sugar to taste
  • 3/4 cup of cashews (or walnuts, pecans, etc.)
  • 6 big pitted dates (soaked for an hour) (or 12 small dates)
  • handful of shredded coconut


  1. In a blender, blend the soaked (and drained) date with cashews until you get a coarse paste.
  2. Tranfer mixture to a pie pan and flatten with your hands.
  3. Scoop out avocado flesh, add in the zest of 2 limes and their juice. Start by adding 1 tablespoon of sugar. Blend and adjust to taste.
  4. Scoop out the filling mixture to the crust/pie pan.
  5. Cover with plastic wrap and freeze for a few hours.
  6. To serve, slice and add coconut and very thin slices of limes.

Raw Lime Pie

Packed lunch ideas

My summer holidays are starting to get very long and boring, I’m looking forward to morning walks, keeping myself busy with uni and most importantly, making packed lunch every morning!!! Pick a sandwich and add at least 2 portion of fruits and sliced veggies on side!

(list for when i’m busy at university/if i could think of all sandwiches possibilities, those would be them)

(also this list is limited by my allergies and no mock-meat because ..money/sodium…)


  • roasted tomato tortilla wrap with roasted vegetables (peppers, tomatoes, onions, garlic) with spinach (or other dark green)
  • quinoa bread (slices) with quick hummus (chickpeas, olive oil, tahini, lemon, salt, pepper — blended), crunchy red peppers, cucumbers, dark greens
  • baguette with hummus, grilled marinated portobello mushrooms, roasted peppers
  • tortilla with hummus, spinach, tomatoes, avocadoes
  • pita with falafel (blend some chickpeas, breadcrumbs, olive oil and spices — i’d go with paprika, cumin — in a pan) with tahini sauce (tahini, lemon juice), lettuce and red onions.
  • grilled bread, pesto (some basil, olive oil, pine nuts and garlic blended), grilled portobello mushrooms, cherry tomatoes quickly pan-fried
  • ideas?