Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.
“The vegetarian side of this wrap is very interesting,” says nutritionist Geneviève O’Gleman, who publishes this recipe in her new book, Les lunches, at Éditions de l’Homme. I mixed edamame with ricotta. It makes a nice super silky base, super creamy and more protein. »
Note: Makes 500ml (2 cups). Keeps for five days in the refrigerator and does not freeze.
Note: Keeps one day in the refrigerator and does not freeze.
Source: Les lunches, by Geneviève O’Gleman, Les Éditions de l’Homme.
Nutrition Facts: Calories: 398; protein: 22g; fat: 13g; carbohydrates: 50g; fiber: 8g; sodium: 510mg.
Published on lapresse.ca on August 25, 2019.
Summer is burger season. To reduce your meat consumption, nothing beats a homemade veggie burger. Made from beans, chickpeas, lentils, oats, nuts or sweet potatoes, the choice of flavors — and textures — is as vast as a summer camp repertoire of songs. Why buy Beyond Meat when you can go beyond… at home?
“This recipe is simple and the meatballs have a firm, meat-like texture, which is unusual for veggie burgers,” says Jean-Philippe Cyr of La cuisine de Jean-Philippe. Delightfully quick — cook the rice, chop the onion, then put everything in the food processor — this recipe is vegan.
For 4 burgers
These burgers can be frozen, preferably before cooking.
To cook the rice: In a small saucepan, place 1/2 cup (100g) brown rice. Add 1 cup (250ml) water, cover and bring to a boil. Simmer for 15 to 20 minutes or until all the water is absorbed. Let stand 15 minutes covered.
Published on lapresse.ca on July 8, 2019.
Published on lapresse.ca on August 25, 2019.
This vegan bowl of sweet potatoes, chickpeas and spinach, then topped with a delicious tahini sauce, packs nothing but good, while being downright tasty and easy to make. What more ?
* This recipe is inspired by the Green Evi blog.
All our recipes are based on brown rice, but you can easily substitute it, to taste or according to what you have on hand, with another grain or another cereal: quinoa, millet, farro, barley, wild rice , vermicelli, soba noodles, orzo…
Published on lapresse.ca on February 2, 2017.
Preparation: 30 minutes
Cook: 15 minutes
Servings: 12 tarts
Published on lapresse.ca on March 19, 2020.
Originally from Quebec, the one currently residing in Germany made a great discovery earlier this year: banana milk. She posted the recipe — simple as pie — on her Instagram account.
Source: recipe by Aryane Héroux-Blais, from the blog Valises et gourmandises.
Published on lapresse.ca on February 9, 2017.
