Vegan Tiramisu Pudding Cups

 

I made these vegan tiramisu pudding cups and really liked them! I got some very small servings, though, and I wouldn’t hesitate to double the recipe next time. What I would say is that you definitely need to soak the cashews overnight (not just boil them), so I am writing that below.

For the strong brewed coffee
1 Tbsp instant coffee
1 Tbsp hot water

For the pudding
1 cup raw cashews, soaked overnight
1/3 cup canned full-fat coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
1 Tbsp strong brewed coffee (from the previous step
1 pinch sea salt

For the ganache
1/3 cup finely chopped vegan dark chocolate (I used 42 g)
1/3 cup canned full-fat coconut milk

Prepare the strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.

To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 tablespoon at a time to encourage blending (I didn’t need it), but avoid adding too much — you want the pudding to be thick.

Divide the pudding between serving glasses (shallow, wide dessert glasses are best) – you will only be adding about 3 or 4 tablespoons per glass. It’s rich! Set in the refrigerator to chill.

Meanwhile, add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes to melt.

After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20- to 30-second increments until it is entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt – that is my preferred method).

Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (about 1 tablespoon per glass), spreading with a spoon until smooth.

Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for 20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.

Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.

Vanilla Funfetti Pancakes

I got this recipe from the blog Chez Catey Lou. The original recipe had a sort of garnish (hallway between a sauce and a frosting) made with Greek yogurt and honey, but I omitted it (my kids don’t like yogurt, and they can’t taste it in the pancakes, but there’s no way they would go for a topping!). Note that you can change the color of the sprinkles for the season (like pink and red for Valentine’s Day, red and green for Christmas, etc.). I didn’t have the sprinkles called for, but I made it work. This yields about 6 pancakes.

1 cup all-purpose flour
2 Tbsp. sugar
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
½ cup lactose-free Greek yogurt
½ cup lactose-free milk
1 large egg
1 Tbsp. vegetable oil
1 tsp. vanilla
½ cup sprinkles (the oblong/jimmy kind, not the tiny dot/non-pareil kind)

Preheat a griddle pan or large frying pan over medium low heat.

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

In a separate medium bowl, whisk together the yogurt, milk, egg, oil, and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Let the batter sit for 10 minutes.

Divide the batter into two bowls and gently mix half the sprinkles into the first bowl. (This is so that the sprinkles don’t bleed too much into the batter, and honestly, I didn’t bother with this step – I just mixed all the sprinkles in all the batter.)

Lightly and carefully grease your pan.

Spoon the batter into four places on the griddle pan. Cook for 2 - 3 minutes, until golden brown.

Flip and cook for 1 - 2 minutes on the other side. Remove pancakes to a wire rack.

Stir the rest of the sprinkles into the remaining batter, and repeat cooking process.

Chili à la courge

 

Ce n’est pas encore l’automne au Texas. En fait, on n’a pas vraiment d’automne au Texas ! Mais pour ceux et celles qui veulent un plat réconfortant, voici une idée de Coup de Pouce. (Ou plutôt, deux : je n’ai pas de photo à vous montrer, mais si vous mangez du porc, je recommande leur filet de porc à l’oignon rouge.) Là, je vous présente une recette végétalienne, un chili à la courge. Servi nature, c’est comme un ragoût, et je recommande de ne pas négliger les accompagnements (crème sure sans lactose, fromage râpé, avocat, coriandre, etc.).

5 tasses de bouillon de légumes à teneur réduite en sel (ou +, au goût)
1 ¾ tasse de protéine végétale texturée
3 c. à soupe d’huile d'olive
1 oignon ciselé
2 carottes, pelées, en petits dés
3 branches de céleris, en petits dés
2 gousses d’ail, hachées
3 c. à soupe d’assaisonnement au chili
1 ½ tasse de purée de citrouille
1 tasse de sauce tomate
1 ½ tasse de courge butternut, en petits cubes
1 boîte de haricot blanc, rincés et égouttés
sel et poivre
crème sure sans lactose et coriandre fraîche, pour garnir (facultatif)
croustilles de maïs, pour le service (facultatif)

Verser 2 tasses de bouillon dans un bol, puis ajouter la protéine végétale texturée. Laisser reposer 5 minutes. Égoutter et réserver. Dans une grande casserole, chauffer 1 c. à soupe d'huile à feu moyen-élevé. Faire revenir la PVT de 2 à 3 minutes, puis réserver dans une assiette.

Chauffer le reste de l'huile puis faire revenir l'oignon, les carottes, le céleri et l'ail 2 minutes. Ajouter l'assaisonnement au chili, le reste du bouillon, la purée de citrouille, la sauce tomate, la courge et les haricots. Saler et poivrer, puis mélanger.

Porter à ébullition, puis réduire le feu à moyen et cuire 13 minutes ou jusqu'à ce que les légumes soient tendres, en remuant régulièrement. Ajouter la PVT réservée, mélanger et chauffer 2 minutes de plus. Ajouter un peu de bouillon si nécessaire, au goût. Garnir de crème sure et de coriandre, puis servir avec des croustilles de maïs, si désiré.

Invisible Apple Cake

 

How do I explain this cake… or, really, sing its praises enough? The recipe came into my life from two sources simultaneously: Coup de Pouce (which had a half-dozen apple recipes in the fall of 2024, and the others I tried were not so great) and Smitten Kitchen (which never lets me down). Since the ingredients were ostensibly the same, but the amounts differed slightly and Smitten Kitchen had a proper weight of apples, I went with that one, and I am so glad I did!

The cake batter is very much like crêpe batter, the cake itself is not too sweet, and I cannot oversell it. You’ll want a variety of apples that tend to stay firm, like Granny Smith. Make sure that your pan is big enough – my loaf pan measures 9”x5” at the top and it was very full. If yours is smaller, bake some of the batter in greased muffin tins – as Deb Perelman says, it will not go to waste.

I want to mention also that I gave this recipe to my mother last fall after she went apple picking and was looking for a good recipe to use up some of that bounty. She complained while making it because placing the apple slices can be finicky, and once it was in the oven she was sort of thinking she wouldn’t make it again. But then she and my dad tasted it, and… it’s now a favorite. I don’t have access to apple orchards here in Texas, and it doesn’t feel like fall yet, but I’ll be sure to make it again this week!

2 ¼ to 2 ½ pounds (1 to 1.15kg) apples, such as Granny Smith or Mutsu
juice of half a lemon
2 tablespoons (30 grams) unsalted lactose-free butter, melted
2/3 cup (130 grams) granulated sugar
¾ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract or vanilla bean paste
1 cup (130 grams) all-purpose flour
½ cup lactose-free milk
2 tablespoons (40 grams) apricot preserves or apple jelly, warmed
powdered sugar, for dusting (optional)

Preheat oven to 375 °F.

Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides of the pan with a piece of parchment paper. Place the loaf pan on a rimmed baking sheet, just in case there’s overflow.

Peel and core your apples, then slice them very thinly (about 1/8-inch or 1/3-cm thick). A mandoline works great for this. Place apples in a large bowl and gently toss with lemon juice.

Melt butter in a medium bowl. Whisk in sugar and salt, then eggs and vanilla, until evenly incorporated. Whisk in flour until smooth, then milk. Pour batter over sliced apples, then stir and turn the apples a few times so that they’re evenly coated. This is much easier to do with your (clean) hands. Push about a dozen full slices to the side of the bowl for the final layer.

Arrange the remaining apple slices slightly overlapped around the prepared loaf pan, pushing the straight edges against the sides for the neatest appearance. (Once again, using your hands is easiest for this.) Use any smaller or broken apples to fill any center gap. By the time you’re down to just batter and a few scraps of apple, just pour it over and then use your hands to push the pieces around until it’s level. Tap the pan on the counter a few times to release any trapped air bubbles. Use the apple slices you pushed aside to decorate the top, fanning them into a flower pattern if you wish.

Bake the cake for 60 to 70 minutes, or until a toothpick or skewer inserted into the center of the cake comes out batter free and doesn’t feel like it’s spearing any raw/crunchy apples. Transfer to a cooling rack for 5 minutes, then brush top with warmed apricot preserves and let cool completely in the pan. The cake will be puffed at first and will settle flat as it cools.

Once cooled to room temperature, use a knife to loosen the cake from the short ends of the pan. Use the sling of parchment paper around the longer sides of the cake to help lift it out of the pan. Remove parchment paper and transfer to a serving plate. Cut into slices. Dust with powdered sugar, if using. (This cake keeps fantastically in the fridge for 5 to 6 days. Bring back to room temperature before serving.)

Salade d'hiver

 

J’ai beaucoup aimé cette salade d’hiver de Coup de Pouce! Du chou frisé et des pommes de terre grelots, c’était génial. Je l’ai servie avec une frittata.

Pour la salade
1 paquet de pommes de terre grelots de couleur
3 tasses de chou frisé (kale), tiges fibreuses enlevées, finement émincé (j’ai haché le mien)
3 oignons verts, émincés
1/3 tasse de pistaches écalées, concassées

Pour la vinaigrette
½ tasse d'huile d'olive (j’en ai pris 6 c. à soupe)
3 c. à soupe de vinaigre de vin rouge
2 c. à soupe de moutarde de Dijon
1 c. à soupe de miel
sel et poivre

Préparation de la salade
Déposer les pommes de terre grelots dans une grande casserole, puis recouvrir d'eau froide. Porter à ébullition, réduire le feu et laisser cuire pendant 12 minutes ou jusqu'à ce qu'on puisse percer les grelots à l'aide d'un couteau. Rincer les pommes de terre à l'eau froide, puis les couper en 2 ou en 4, selon leur taille. Les mettre dans un grand saladier et ajouter les autres ingrédients.

Préparation de la vinaigrette et assemblage
Mettre tous les ingrédients de la vinaigrette dans un récipient haut et étroit. Passer au pied-mélangeur jusqu'à consistance lisse. Verser sur la salade et bien mélanger (je n’ai pas utilisé toute la vinaigrette, il y en avait un peu trop).

Leek and Prosciutto Frittata

 

I got this recipe from America’s Test Kitchen’s book Paleo Perfected. I immediately changed it around: I used leftover bacon and salami instead of prosciutto, and melted butter instead of ghee (which I find too funky). This was really good! I served it with a winter salad.

12 large eggs
2 Tbsp. water
kosher salt and pepper
4 oz. thinly sliced prosciutto, cut into ½-inch pieces
¼ cup chopped fresh basil or parsley
3 Tbsp. ghee (I used melted butter)
1 lb. leeks, white and light green parts only, halved lengthwise, thinly sliced, and washed thoroughly

Adjust oven rack to upper-middle position, about 6 inches from heating element; heat broiler. Whisk eggs, water, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in prosciutto and basil.

Melt ghee in 10-inch nonstick ovensafe nonstick skillet over low heat until foaming subsides. Add leeks and ½ teaspoon salt; cook covered, stirring occasionally, until softened, 8 to 10 minutes.

Add egg mixture to skillet and, using a heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves a trail on bottom of skillet but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and continue to cook, without stirring, for 30 seconds to let bottom set.

Transfer skillet to oven and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.

Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, carefully loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve warm or at room temperature.

Banana Cupcakes with Chocolate Frosting

 

I found a recipe for banana cupcakes with chocolate frosting and couldn’t resist! These were really good, but I would make the frosting differently next time. I used 200 grams of cocoa, but that was too much – I ended up using 1 tablespoon of lactose-free milk to thin it a bit. I would try 150 grams of cocoa next time. That being said, the Little Prince said that he enjoyed the leftover frosting more than chocolate hummus! I got a total of 17 cupcakes.

For the cupcakes
1 banana
1 box yellow cake mix
1 cup water
3 eggs

For the frosting
2 bananas
2 cups cocoa powder, sifted (see note above)
½ cup honey
½ tsp. vanilla
1 tsp. salt

Preheat the oven to 350 °F. Prepare a 12-cup muffins tray by greasing the cups or lining them with paper. (Note that I had 17 cupcakes in total.)

In a large bowl, mash a banana until it reaches a liquid state. Mix in the remaining cake ingredients.

Pour the mix into the prepared muffin tray. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

To prepare the frosting, mash 2 bananas until they reach a liquid state. Mix in cocoa powder, honey, vanilla, and salt.

Once the cupcakes have cooled, frost them as you wish.

Dark Chocolate, Nut, and Banana Shake

 

This recipe is from chef Michael Moore (not *that* Michael Moore), and I think it’s from a cookbook called Blood Sugar. It was a really nice change from my normal breakfast, and look how beautiful it is when you bother with the melted chocolate! This makes 2 servings.

2 oz. (60 g) dark chocolate
1 tsp. agave nectar
1 Tbsp. cocoa
2 cups lactose-free milk (or almond milk)
1 large ripe banana
1 Tbsp. honey
½ cup lactose-free yogurt
½ cup silken tofu
2 Tbsp. ground almonds
2 Tbsp. lactose-free protein powder (vanilla or chocolate)
1 cup ice (I omitted that)

In a small bowl, melt the chocolate and agave in the microwave for about 20 seconds, then set aside.

Combine the cocoa with a little of the milk to make a paste, then mix it with all the remaining ingredients. Place mixture into a blender (or a large jug) and blend until smooth.

 

Spoon a little melted chocolate into your serving glasses. Use the back of a spoon to spread it around the inside of the glass.

Pour the thick shake over and serve with a little grated chocolate (or cocoa powder) on top.

Kugel

 

This is the famous kugel from Smitten Kitchen, where Deb Perelman jokes that her mother married her father to get his family recipe. The Engineer and I really liked it, but our kids did not (to be fair, I think they just don’t like kugel in general, and it was nothing against this kugel in particular).

1 pound wide egg noodles
8 eggs
1 ½ cups sugar
2 pounds full-fat lactose-free cottage cheese, creamed or large curd
1 ½ sticks sticks melted unsalted lactose-free butter or margarine
2 teaspoons vanilla
dash of salt
optional: 2 cups canned cherry pie filling (Comstock is specified)

Preheat oven to 350 °F. Parboil the noodles (five to seven minutes).

In a very large bowl, beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, butter, and vanilla. Stir in the drained noodles.

Pour into a 9×13-inch pan. Bake for 1 ½ hours, or until kugel is set (my oven runs hot, and mine was done after 1 hour; Deb Perelman specifies that her oven runs cold and takes almost 2 hours). If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.

Thin-Crust Pizza

 

Here’s a quick pizza recipe, where the thin crust doesn’t need to rise. This makes two small pizzas, and you can top them as you wish! It was a very satisfying meal that was quick to prepare.

For the dough
¾ cup lukewarm water
1 tsp. active dry yeast
2 cups all-purpose flour, plus more for kneading
¾ tsp. salt
2 tsp. olive oil, divided

For the toppings
½ cup pizza sauce, such as classic red sauce or a white sauce
1 to 2 cups shredded lactose-free cheese: one or a combination of mozzarella, provolone, parmesan, fontina, romano, or asiago cheese
Topping options: sautéed onions or mushrooms, sliced red peppers, pepperoni, cooked sausage, cooked bacon, etc.

Arrange a rack in the bottom third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450 °F. Meanwhile, make the dough.

Pour ¾ cup lukewarm water into a medium bowl. Sprinkle 1 teaspoon active dry yeast over the water, and let stand until the yeast is dissolved and foamy, 3 to 5 minutes.

Add 2 cups all-purpose flour and ¾ teaspoon salt. Mix with a stiff spatula or wooden spoon until floury, shaggy dough forms. Turn the dough out onto a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

Cover the dough with the upside-down bowl or a clean kitchen towel and let sit while you prepare the pizza toppings, about 10 minutes.

Divide the dough into 2 equal pieces. Working with one piece of dough at a time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a ¼-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.

Carefully remove the preheated baking sheet from the oven and place it upside down on a wire rack. Transfer the dough directly onto the upside-down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread ¼ cup sauce into a thin layer onto dough, leaving a ½-inch border. Sprinkle on the cheese and other toppings.

Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Tarte aux œufs et à la muscade

 

Voici une tarte aux œufs et à la muscade très simple de Ricardo. J’ai beaucoup aimé ça! Mon seul commentaire serait de recouvrir la croûte de papier d’aluminium ou d’un cercle de silicone, pour qu’elle ne brunisse pas trop, alors je rajoute ça dans les instructions. Bien sûr, la tarte sera un peu gonflée en sortant du four et va s’aplatir par la suite – c’est normal!

Pour la croûte
170 g (1 tasse et 2 c. à soupe) de farine tout usage non blanchie
1 pincée de sel
85 g (6 c. à soupe) de beurre sans lactose, froid et coupé en dés
3 c. à soupe d'eau glacée, environ

Pour la garniture
4 œufs
½ tasse de sucre
1 tasse de lait sans lactose
noix de muscade râpée ou muscade moulue, au goût


Pour la croûte
Au robot culinaire, mélanger la farine et le sel. Ajouter le beurre et mélanger quelques secondes à la fois jusqu’à ce que le beurre ait la grosseur de petits pois. Ajouter l’eau et mélanger de nouveau jusqu’à ce que la pâte commence tout juste à se former. Ajouter de l’eau au besoin. Retirer la pâte du robot et former un disque avec les mains. Envelopper de pellicule plastique et réfrigérer 30 minutes.

Placer une grille au centre et une grille dans le bas du four. Préchauffer le four à 425 °F. Sur un plan de travail fariné, abaisser la pâte à environ 3 mm (1/8 po) d’épaisseur. Foncer un moule à tarte en verre de 23 cm (9 po) de diamètre. Retirer l’excédent de pâte et festonner la bordure.

Pour la garniture
Casser un œuf et séparer le blanc du jaune. Réserver le jaune d’œuf dans un grand bol. Placer le blanc d’œuf dans l’abaisse. À l’aide d’un pinceau, badigeonner du blanc d’œuf toute la surface de la croûte. Jeter l’excédent.

Dans le bol avec le jaune, ajouter les œufs et le sucre. À l’aide d’un fouet, mélanger vigoureusement jusqu’à ce que le mélange blanchisse. Incorporer le lait en remuant. Verser dans l’abaisse. Râper ou saupoudrer la muscade sur le mélange d’œufs. Placer du papier d’aluminium sur la bordure de la croûte, pour éviter qu’elle brunisse trop.

Cuire dans le bas du four 15 minutes. Déplacer la tarte au centre du four et poursuivre la cuisson 12 minutes ou jusqu’à ce que le flan soit très peu tremblotant et que le dessus de la tarte soit légèrement doré. Laisser refroidir sur une grille, soit environ 2 heures. La tarte se conserve 3 jours au réfrigérateur. Laisser tempérer 1 heure avant de servir.

Spicy Tuna Avocado Wrap

 

Here’s a lunch idea that my kids actually liked: spicy tuna avocado wraps. For the vegetables in the wrap, I used grated carrots and lettuce because that’s pretty much the only ones the Fox would eat, but for myself, I would add strips of red bell pepper and cucumber too!

I am still looking for the perfect way to pack wraps and tacos in the lunchbox. This held together with toothpicks, though now I often use wax paper. I am open to suggestions!

2 (5-oz) cans albacore tuna, drained
1 avocado
2 Tbsp. sriracha
1 Tbsp. Dijon mustard
2 to 3 Tbsp. celery, finely chopped
2 Tbsp red onion, finely chopped
2 green onions, chopped
1 Tbsp. fresh cilantro, chopped
salt and pepper, to taste
2 heaping cups leafy green lettuce
1 cup raw veggies thinly sliced into matchsticks (cucumber, red bell pepper and carrots)
4 (8-inch) whole wheat tortillas

In a small bowl, mash together the tuna and avocado, until combined. Stir in the sriracha, Dijon mustard, celery, red onion, green onions, cilantro and salt and pepper, mixing well.

To assemble the wraps, top each tortilla with leafy greens, sliced veggies and divide the spicy tuna mixture evenly among the wraps. Tightly roll up the tortillas. Slice and enjoy!

Super Seed Trifecta Granola

 

I made this super seed trifecta granola so that I could have something with more protein and fewer carbs than regular granola. I really liked it! I decided to grind the flaxseed so that my body could absorb those nutrients better, so I am modifying that below. I also added a pinch of salt, and I am writing down my baking times.

For the dry ingredients
3 cups crisp brown rice cereal (gluten-free if necessary)
3 cups rolled oats (gluten-free if necessary)
½ cup hemp hearts (shelled hemp seeds)
½ cup brown flax seeds. ground
¼ cup chia seeds
1 generous pinch of salt

For the wet ingredients
½ cup brown rice syrup
2 Tbsp. flax oil (or other oil)
1 Tbsp. molasses
½ Tbsp. vanilla extract

Preheat the oven to 275 °F. Line two baking sheets with parchment paper.

In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients.

Heat the wet ingredients in the microwave for about 1-2 minutes. Alternatively, you can heat the wet ingredients in a saucepan, until it just begins to bubble around the edges.

Add the wet ingredients to the dry and thoroughly combine. Divide the mixture between the two baking sheets and spread out evenly.

Bake the granola for 45 minutes, switching shelves for each sheet (i.e. placing the sheet from the top shelf on the lower shelf and vice versa). In my case, I baked it in a large roasting pan, stirring every 20 minutes, for a total of 1 hour. Once done, let cool completely before transferring to an air-tight container. Enjoy!

Poulet sucré à la confiture d'abricots

Voici une bonne recette de poulet sucré à la confiture d’abricots. Je pense que ce serait très bon avec du riz, mais puisque je surveillais les glucides, j’ai plutôt servi ça avec des légumes.

¾ de tasse de confiture d’abricots
½ tasse d’échalotes françaises hachées
1/3 de tasse de bouillon de poulet
¼ de tasse de sauce tamari (ou de sauce soya)
2 gousses d’ail, hachées
2 c. à soupe de vinaigre de vin blanc
1 c. à soupe de gingembre frais râpé finement
1 c. à soupe de feuilles de thym frais ou ½ c. à thé de thym séché
½ c. à thé de sel
¼ de c. à thé de flocons de piment fort ou plus, au goût
¼ de c. à thé de cumin moulu
poivre, au goût
12 hauts de cuisse de poulet désossés et sans la peau
½ tasse d’abricots séchés coupés en deux

Préchauffer le four à 375 °F et placer la grille au centre.

Dans un grand bol, mélanger tous les ingrédients, sauf les hauts de cuisse et les abricots. Ajouter les hauts de cuisse et bien les enrober de la sauce. Transvider dans un grand plat de cuisson et cuire au four 30 minutes.

Ajouter les abricots et arroser le poulet. Poursuivre la cuisson au four 30 minutes, puis servir.

Chickpea Nuggets

 

I found this recipe for chickpea nuggets on The Kitchn ages ago and finally got around to making it, then posting about it a year and a half later – please clap. It’s actually really good! I served the nuggets with Greek salad (I like it without olives) and a delicious Greek-inspired lemon rice. (The rice is from Minimalist Baker and I will not repost the recipe, because they are being weird about it. By law, a recipe cannot be copyrighted, so it can be shared, while pictures are copyrighted and cannot be shared without permission. But they insist on doing things the other way, allowing people to repost their photos while cracking down on recipe posting. So… just go see the original link, I guess. It’s really good rice!)

½ cup panko or gluten-free breadcrumbs
½ cup rolled oats
1 (15-oz) can garbanzo beans (do not drain)
1 tsp. kosher salt
½ tsp. garlic powder
½ tsp. onion powder

Arrange a rack in the middle of the oven and heat to 375 °F.

Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.

Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.

Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and ¼ cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.

Whisk ¼ cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and ½ cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.

Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.

Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Bowls with Turmeric Potatoes, Eggs, and Lemon Dressing

 

I really like making myself bowls for lunch, so this bowl with turmeric sweet potatoes, an egg, and lemon dressing was right up my alley! The original recipe had a mix of red rice and quinoa, but I used up some leftover black rice I had frozen. I made a fried egg (over easy) instead of poached. This was delicious!

For the turmeric mashed sweet potatoes
2 large sweet potatoes, cut into chunks
a swish of olive oil
1–2 tsp. turmeric
2 cloves garlic, minced
2 cups vegetable broth

For the lemon herb dressing
¼ cup lemon juice
1/3 cup olive oil
1 small clove garlic
2 tsp. agave
¼ cup parsley leaves
¼ tsp. salt (or more to taste)

For the bowls
poached or scrambled eggs (mine were over easy)
brown rice or quinoa (I used black rice)
arugula or spinach or other greens
pistachios or other nuts for topping (optional)

Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of lactose-free cream if you want to be lush about it.

Pulse all dressing ingredients in a blender or food processor (I used a stick blender). Season to taste.

Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes if you wish. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.

Coconut Turmeric Loaf

I liked this coconut turmeric loaf for breakfast! I used Bob Red Mill’s shredded coconut, which is much finer than standard, and I prefer that in a loaf cake; that being said, anything with shredded coconut goes on my kids’ blacklist (with the notable exception of Nanaimo bars).

For the dry ingredients
1 ½ cups flour (I used 1 cup unbleached all-purpose and ½ cup whole grain white wheat flour)
1 cup coconut flakes (I used ¾ cup, plus 1 Tbsp. for topping)
2 tsp. baking powder
¼ tsp. baking soda
1/3 tsp. salt
1 tsp. turmeric
1/8 to ¼ tsp. black pepper
¼ tsp. cinnamon or nutmeg (optional)

For the wet ingredients
1 cup non-dairy or lactose-free milk, such as almond or lite coconut (I used ½ cup coconut milk + ½ cup lactose-free milk)
½ cup maple syrup
2 Tbsp. sugar, (for sweeter cake)
1 tsp. vanilla extract
juice of 1 lime (2 to 3 Tbsp. lime or lemon juice)

Preheat the oven to 350 °F. Line a loaf pan with parchment or grease well.

Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.

In a bowl mix all the dry ingredients really well,

Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.

Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.

Maple Mushroom Cupcakes

 

For Christmas 2024, the Engineer gave me a book called Vegetable Cakes, by Ysanne Spevack – at my request, don’t worry! My mother saw it and it was right up her alley too, so she picked a recipe that we made together: these maple mushroom cupcakes. I’ve simplified the instructions below, and the frosting recipe is mine (the original called for a tofu frosting, but since both my mother and I agree that those frostings are always failures IRL, we improvised). These cupcakes were surprisingly good!

For the cupcakes
2 cups (250 g) whole wheat flour
4 tsp. baking powder
½ tsp. ground cardamom
½ tsp. pink or sea salt
400 g (14 oz.) button mushrooms
½ cup (1 stick) lactose-free butter, at room temperature
2/3 cup (115 g.) coconut sugar (we used brown sugar)
2 eggs
½ cup almond milk or lactose-free milk
2 Tbsp. maple syrup
½ cup (75 g) black sesame seeds
a cluster of small edible mushrooms, for decorating

For the frosting
1 cup (2 sticks) lactose-free butter, at room temperature
1 ¼ cup (250 g) powdered sugar, sifted
2 Tbsp. maple syrup
1 tsp. vanilla extract
1 pinch of pink or sea salt

Preheat the oven to 350 °F. Line a muffin tin with paper liners (the original recipe says the yield is 9 cupcakes; we made 15).

Whisk together the flour, baking powder, cardamom, and salt in a medium bowl.

Wipe clean the mushrooms, then chop them roughly but quite finely (we did this in the food processor). Aim for the size of Puy lentils, though it doesn’t matter if this is accurate.

In a large bowl, cream together the butter and coconut sugar. Add the eggs, one at a time, mixing after each addition.

Turn the whisk up to medium and beat while you add half of the almond milk. Add half of the flour mixture, then the rest of the almond milk, the maple syrup, and finally the rest of the flour mixture and the sesame seeds, beating to combine after each addition. Fold in the chopped mushrooms.

Spoon the mixture evenly into the cupcake liners and bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make the frosting, beat together the butter and powdered sugar, then add the rest of the ingredients. Frost the cupcakes as desired, using mushrooms or sesame seeds to decorate if you wish.