LilliPop Girl

Tag: Végétarien

  • Dill Pickles

    Dill Pickles

    It is quite easy to make pickles and they taste much better than those sold at the grocery store. They contain less salt, no colors or questionable ingredients. You can grow dill in your garden, it will be ready to harvest in August and September, along with pickles. I find my pickling cucumbers in public markets, I make a recipe with dill and a recipe of bread and butter pickles.

    Ingredients:

    • 4 pounds Kirby or Persian cucumbers (No. 2)
    • 1-2 large garlic cloves, peeled and halved
    • 6 sprigs fresh dill
    • 1 tablespoon mustard seeds
    • 1 tablespoon coriander seeds
    • 1 teaspoon celery seed
    • 1/2 teaspoon hot pepper flakes
    • 1 teaspoon black peppercorns
    • 1 bay leaf
    • 1/4 cup plus 2 tablespoon pickling salt for marinade
    • 1 tablespoons sugar
    • 4 cups water
    • 2 cups cider vinegar
    • 2 cups white vinegar

    Directions:

    1. Wash and brush cucumbers with cold water, then put them in a bowl with 1/4 cup of pickling salt. Refrigerate for at least 1 hour. Rinse, drain and cut into halves or quarters in the lengthwise.
    2. In a large saucepan, add the mustard seeds, coriander, celery, chilli, pepper, bay leaf, coarse salt, sugar, water and vinegar. Bring to a boil and simmer for about 15 minutes.
    3. In another large pot, sterilize the jars and lids for about 10 minutes in boiling water.
    4. In three 1 liter or six 500ml hot jars, place dill, a piece of garlic and the cucumbers.
    5. Using a funnel, pour the hot liquid into each jar to about 1/2 inch (1 cm) from the edge. Close the jars and let cool until the jars are sealed. Chill and wait a few days before eating.
    6. Keep about 3 months in the refrigerator.
  • Kefir Popsicles

    Kefir Popsicles

    The benefits of kefir on health are numerous, thanks to its probiotic bacteria. Plain kefir has a tangy taste, so if you use that kind of kefir, you can mix it with honey or maple syrup. In this recipe, I used 1/4 cup melted unpasteurized honey, mixed with kefir and vanilla yogurt. The taste was excellent. I also suggest to cut the fruit into small pieces, to avoided biting into a big frozen blueberry. The fruits may also be crushed before being incorporated into the kefir, to make a kind of icy smoothie. For extra crunch, you can add a bit of almond meal.

    Ingredients:

    • 1/4 – 1/3 cup liquid honey or maple syrup
    • 3/4 cup plain kefir
    • 3/4 cup vanilla yogurt
    • Some blueberries, strawberries, raspberries, cherries chopped

    Directions:

    1. In a bowl, mix honey, kefir and yogurt.
    2. Put a few pieces of fruit in the mold and add the mixture.
    3. Put it in the freezer for a 4 to 24 hours period.
    4. To unmold, pour hot water on the mold. Enjoy!
  • Simply Natural Organic Sriracha Sauce

    Simply Natural Organic Sriracha Sauce

    A new duo of Sriracha sauces is available at Costco for $8.99! The sauces have a very fresh, natural taste, and are very versatile. It’s obvious that I prefer a homemade sauce, but sometimes we lack time to cook or we don’t have all the ingredients on hand to cook this type of sauce. Made by the brand Simply Natural, these sauces are organic and do not contain questionable ingredients. I especially like the green sauce to flavor fish, burger, vegetables or pasta. They are not too spicy, but they are very tasty. A healthy discovery for the summer!

  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Strawberry Jam

    Strawberry Jam

    Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake…

    Makes 8-10 small mason jars of 250ml.

    Ingredients:

    • 1 tray (about 24 cups) of Quebec strawberries
    • 4 cups organic cane sugar

    Directions:

    1. Wash the strawberries in cold water (do not soak in water), drain, remove stems and place in a large pot with lid.
    2. Add sugar, cover and marinate overnight.
    3. Heat over high heat and stir to dissolve sugar, without a lid. Bring to boil.
    4. Continue to cook over low heat for about 1h30.
    5. Remove from heat and let cool.
    6. Pour into jars scalded or coming out of the dishwasher.
    7. Put the jars in the freezer until needed.

    To pick your own strawberries, visit: www.fraisesetframboisesduquebec.com

  • Watermelon Salad with Feta and Mint

    Watermelon Salad with Feta and Mint

    This Mediterranean salad is very summery and tasty. I advise you to assemble it just before serving to prevent it from becoming soggy. Watermelon is the most lycopene-rich food, a powerful and important antioxidant in the prevention of some cancers. It also contains an amino acid, phenylalanine, whose action can protect against Parkinson disease. You can vary the recipe by adding kalamata olives and sliced red onions.

    Ingredients:

    • 2-3 cups seedless watermelon cut into small cubes
    • 1/2 cup goat feta or regular crumbled or cut into small cubes
    • 6 fresh mint leaves, chopped
    • 1/4 cup extra-virgin olive oil
    • juice of one lime
    • 1 tsp of honey
    • sea salt and pepper to taste

    Directions:

    1. In a bowl, combine melon, feta and mint.
    2. In a small bowl,whisk all the dressing ingredients until dissolved.
    3. Pour dressing over salad, toss and serve.
  • Apricot And Date Oat Bars

    Apricot And Date Oat Bars

    Easy and quick to make, gluten and refined sugar-free, these granola bars are full of flavor and nutrients. A very good alternative to sugary cereal or oatmeal for a breakfast change.

    Ingredients: 

    • 2 cups quick cooking rolled oats
    • 3 ripe bananas
    • 1/3 cup dried apricots sulphite-free
    • 1/3 cup pitted dates
    • 1/3 cup unsweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1 pinch of cinnamon
    • 2 tablespoon of chia seeds

    Directions:

    1. In a food processor, pulse the oats until they are ground into a powder-like consistency.
    2. In a bowl, mash banana until smooth and add all the ingredients. Stir until well combined.
    3. Pour the batter into a line square dish with parchment paper. Using the back of a spoon, press evenly into pan.
    4. Bake for 25 to 30 minutes or until golden. Cool completely. Cut into small bars. Serve.
  • Brussels sprouts salad with avocado and blood orange

    Brussels sprouts salad with avocado and blood orange

    The delicious main-course salads at Mandy’s on Crescent Street in Montreal are very inspiring. Here is a very nourishing version rich in vitamin C, folate, fiber and antioxidants. Mandy’s is a must for lunch if you ‘re in the area!

    Ingredients:

    • 2 cups fresh or frozen brussels sprouts (I used frozen), cooked, cooled and cut into thin slices
    • 1 blood orange, peeled and cut into chunks
    • 1 avocado diced
    • pumpkin seeds (optional)
    • the juice of 1 lemon
    • 2 tbsp olive oil
    • 2 tbsp grain mustard ( old )
    • 2 tsp maple syrup (I used the yuzu maple syrup by Isens, yum! )

    Directions:

    1. In a small bowl, blend the oil with the lemon juice, mustard and maple syrup.
    2. In a bowl, toss the pieces of Brussels sprouts, blood orange and avocado.
    3. Pour dressing and sprinkle the pumpkin seeds, serve and enjoy immediately!
  • Camelina oil

    Camelina oil

    Here is a new local product launched in 2015; camelina oil produced by Oliméga. Grown and produced in St-Édouard in Montérégie, this oil is rich in omega-3 and omega-6 and vitamin E. Essential fatty acids participate in several process important to the brain and cardiovascular system. With its high level of omega-3, it is a good option for those not consuming fatty fish. In cosmetic treatment, it is perfectly suitable for sensitive and dry skin.

    Cold pressed, it is similar to olive oil by its quality, taste recalls hazelnut and sesame. Is it a beautiful gold color and for my part, I find its taste recall cut hay. This plant is no GMO and cultivated according to environmentally responsible practices.

    It is native to Europe and to Central Asian areas. Little known in America, it is cultivated in Europe for over 3000 years for the production of vegetable oil. It belongs to the Brassicaceae family such as mustard, rapeseed and other sprouts.

    Camelina oil can be used in marinades , salad dressing and barbecue. Its smoke point of 475F, therefore it can be used for cooking vegetables.

    It is available in three sizes 250 ml, 500 ml and 1 liter. I bought my bottle at Aubut. For more info, visit: www.olimega.com

  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Easy Gazpacho

    Easy Gazpacho

    Ce smoothie de légumes crus, inspiré de la Gaspacho, contient plus de vitamines qu’un potage de légumes cuits. Je le préfère au jus de légumes car il contient en plus des fibres. À servir l’après-midi comme collation ou avant le souper comme entrée.

    Portions: 2-3 verres

    Ingrédients:

    • 1 boite de tomate ou 2-3 tomates fraîches coupées
    • 1/2 concombre anglais
    • 1/2 poivron rouge ou vert
    • 2 cuillères à soupe de vinaigre balsamique ou de xérès
    • 2 cuillères à soupe d’huile d’olive
    • 1 gousse d’ail
    • tabasco au goût
    • Quelques glaçons au besoin

    Directions: 

    1. Dans le bol d’un robot culinaire ou au blender, mettez tous les ingrédients de la gaspacho et actionnez le robot, jusqu’à ce que la texture soit bien homogène. Verser dans un verre et déguster.
  • Chocolate Coconut Milk Ice Cream

    Chocolate Coconut Milk Ice Cream

    Ingredients:

    • 1 14 oz. can full-fat coconut milk
    • 1/4 cup  tablespoons cocoa powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract

    Directions: 

    1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
    2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  • Indian-Spiced Kale

    Indian-Spiced Kale

    Ingredients:

    • a medium onion, sliced
    • 1-2 tbsp olive oil
    • 2 cups frozen kale
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 teaspoon ground ginger
    • 1 teaspoon cumin
    • 1 tablespoon curry tea
    • 1 teaspoon hot sauce sriracha to taste
    • salt and pepper to taste
    • 1/4 cup water

    Directions:

    1. In a pan, heat the olive oil and add the onion and saute until transparent.
    2. Add the spices, sauce and salt to the pot and cook for 2-3 minutes. Stir in the water.
    3. Add kale, stir well and cook about 10 minutes or until the kale is warm and well mixed.
  • Vinegar Coleslaw

    Vinegar Coleslaw

    Cabbage is good for health! Fall is the perfect time to cook the cabbage, it has just harvested. Cabbage belongs to the cruciferous family, which is known for its anti-cancer properties.

    Ingredients:

    • 1 pound thinly sliced cabbage (green and red and a little grated carrot)
    • 1/4 cup canola or olive oil
    • 1/4 cup rice vinegar, white or cider
    • 1 tablespoon sugar
    • 1 tablespoon Dijon mustard to taste
    • garlic powder to taste
    • celery salt or onion to taste
    • pepper

    Directions:

    1. In a bowl, combine all dressing ingredients. Salt and pepper. Stir in cabbage and carrots and mix well.
    2. Refrigerate at least 1 hour before serving to allow all the flavors to mix.
    3. Sprinkle pumpkin seeds to taste.
    4. Will keep for 2 to 3 days in the refrigerator.