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

Lentil/legumes soup with kale and swiss chard

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!)


  1. Sweat off the onions in oil for 3-5 minutes until fragrant and brown and delicious looking.
  2. Add tomato paste and stir until well combined.
  3. Add lentil/bean mix and the veggies broth and water.
  4. Bring to boil and let simmer for 20 minutes.
  5. Add swiss chard’s stalk and cook for 5 minutes until partially cooked.
  6. Add kale leaves and swiss chard leaves for 15-20 minutes.
  7. Season with salt and pepper.
  8. Done! You now have a delicious, healthy, vegan, gluten free, filling , in other words…perfect.

Lentil, swiss chard and kale soup


Simple and quick sushi recipe, makes enough for two (or three once i’ll improve my sushi making skills and be able to layer rice more..thinly.)


  • 1 cup botan sushi rice
  • 1 and 1/3 cup of water
  • 1/3 cup of white wine vinegar
  • 1 tablespoon of sugar
  • a little bit of salt
  • half a carrot
  • half a cucumber
  • half an avocado
  • nori sheets


  1. Put the rice and water in a rice cooker, cook as usual.
  2. When the rice is cooked, prepare the seasoning.
  3. On low heat (top stove), mix white wine vinegar, salt and sugar until sugar is dissolved.
  4. Transfer cooked rice in a large bowl and pout seasoning on top, mix with a wooden spoon. Use a little fan to remove moisture and cool it.
  5. Julienne carrot and cucumber.
  6. Cut avocado.
  7. Fun part now — sushi rolling! Use a mat, put some wrapping plastic on top, a sheet of nori.
  8. Prepare a little bowl of water for your hands to prevent rice from sticking too much.
  9. Put a thin layer of rice on nori sheet leaving about 1 in at the top.
  10. Put your veggies and avocado (which is a fruit by the way!!!) on the rice and use the mat to roll.
  11. Now that you have the roll, just slice it and eat!

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?

Vegan French Lemon Cake

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


  1. 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)
  2. In a large bowl, whisk soy yogurt, sugar, oil, lemon juice, and zest.
  3. Sift flour and baking powder on top and stir until just combined.
  4. Pour batter into prepared cake pan.
  5.  Bake for 50 minutes or until toothpick inserted in the cake comes out clean.
  6. 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

  1. 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.


French Lemon Cake

Strawberry ice cream with chocolate sauce and strawberry coulis

Delicious sorbet-like ice cream, fat-free and easy to make. You can even eat a few bowls because well…it’s just strawberries and bananas and fruits are good??


  • About 2 cups of strawberries
  • 2 Frozen banana

Chocolate Sauce

  • 1/4 cup coconut oil
  • 1 tablespoon raw cacao
  • 1 tablespoon agave

Strawberry Coulis

  • about 1/2 cup Strawberries
  • 1 teaspoon Ground flax seeds


1. Blend the strawberries and frozen banana until a creamy texture, put in air-tight sealed container and freeze overnight.

2. Microwave the coconut oil until melted. Stir in cacao and agave.

3. Put strawberries and ground flax seeds in a blender/mixer and mix!

Raw Chocolate Cashew “Cheesecake”

This raw vegan chocolate cheesecake is rich and sweet. Yet, the silken texture of the cake contrasts beautifully with the crunchy cashew base.

Enough for 8-10 people.


1 cup pecans
¼ cup + 2 Tablespoons raw cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
2 cups raw cashews
¼ cup + 2 Tablespoons almond butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ teaspoon salt
 cup coconut oil, melted
1 teaspoon vanilla
¼  cup maple syrup
¼ cup cocoa powder


1. Blend the pecans in a mixer. Don’t overblend or it will turn into a paste. You should get a flour like texture. You can also roughly chop by hand to get a crunchy texture for your crust!

2. Put all the ingredients of crust (1st part of ingredients) and scoop the mixture into a 9 inches spring-form pan. Press using your hands.

3. Blend until smooth the raw cashews, maple syrup, water and salt. Add cocoa, almond butter, coconut oil to the mixture and blend again. Scrape down the side. You can also transfer the mixture to a big bowl and mix it using a spatula. You should get something similar to a dough.

4. Spoon the filling unto the crust and even it out with the spatula.

5. Now put it in the freezer for at least two hours!! I left it overnight… 🙂

6. It’s time for the icing! Now you can skip this if you aren’t into super sweet dessert but it does add a shiny look to your impressive raw dessert. Microwave the coconut oil until melted and add in the chocolate sauce ingredients. Pour it on the cake (still in the spring-form pan).

7. Wait a few minutes for the sauce to set and carefully run a knife at the edges, carefully remove from the pan, and enjoy!

Raw vegan chocolate cheesecake

Raw vegan chocolate cheesecake

Adapted from Veganbaking.net