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This recipe was highly inspired by the New York Times Recipes for Health. This soup is silky smooth and bright red. Bell peppers promote optimal health by reducing the risk of cardiovascular disease, increasing lung health and may even promote better eyesight.

 
2 tablespoons olive oil
1 onion, chopped
1 large carrot, chopped
Salt
4 garlic cloves, peeled and chopped
1 tablespoon tomato paste
4 large red bell peppers, roasted, seeds removed and peeled
2 teaspoons paprika
2 medium potatoes, peeled and diced
4-6 cups vegetable stock
A bouquet garni made with a bay leaf, a bit of rosemary, thyme and parsley, tied together in a bundle
Freshly ground pepper
Soy milk (about 1/4 cup)
 
For garnish (optional) :
Garlic croutons (toast thin slices of bread or baguette and rub a cut clove of garlic)
Basil leaves or fresh thyme
Olive oil
 
Heat the oil over medium heat in a large soup pot, add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the roasted peppers, paprika and another 1/2 teaspoon salt.
 
Add the potatoes, stock and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for one hour. Remove the bouquet garni.
 
Blend the soup with a hand blender or in batches in a blender. Add soy milk, to taste and desired consistency. Heat through, add salt and pepper to taster, and serve.
 
Garnish with garlic croutons, fresh basil and drizzle with olive oil.
 
Serves 4
 
*To roast the bell peppers, cook in a 425F degrees for about 25 minutes, turning a few times, or until the peppers blackened on all sides. Set aside to cool, the blackened peel will then be easily removed

When I was a child, my mother would always cook up a batch of baked beans during the holidays. I remember waking up in the morning and smelling the absolutely wonderful aroma of beans cooking slowly overnight in sweet and tangy ingredients such as tomatoes, molasses and/or maple syrup, vinegar, etc. I had to come up with a vegan of baked beans which my mom cooked with bacon of course. If you can find vegan bacon, it will give this dish a nice smoky flavor and aroma, but the baked beans will also be excellent without it.

Starting the new year with baked beans in the oven might just be my new tradition! Healthy and comforting. This is definitely my comfort food!

An added bonus : blackstrap molasses are full of iron and calcium and navy beans are full of fiber!

To a wonderfully healthy New Year!

3 cup dry navy beans
9 cups water
2 large onions, 1 diced and 1 left whole
1/3 cup blackstrap molasses
2 tablespoons agave nectar (or maple syrup)
2 tablespoons mustard
2 tablespoons apple cider vinegar
1 28 oz can diced tomatoes
1 teaspoon salt
2-3 strips of vegan bacon

Mix the beans and water in a large container and refrigerate them overnight or for about 7-8 hours.

Drain the water and replace it with nine cups of fresh water. Bring the mixture to a boil in a large saucepan. Reduce the heat to low, cover the pan and simmer for about 45 minutes, or until the beans aren’t quite done but are beginning to get tender. Drain the mixture again, setting aside 2 cups or the drained liquid.

Mix the beans, chopped onions, molasses, agave nectar, mustard, apple cider vinegar, diced tomatoes and salt in a large covered preferably ceramic casserole. Top the casserole with a whole onion pressing it into the bean mixture. Top with vegan bacon. Bake (overnight) at 250 degrees F for 6 to 9 hours. Remove the cover for the last hour.

Check the mixture a few times and add a little of the saved liquid if the beans are too thick.

Serves at least 8 for breakfast or brunch.

A-t-il une meuilleure façon de débuter la journée qu’avec une magnifique salade de fuits? Évidemment, il est possible d’utiliser n’importe quels fruits. Attention, si vous utilisez des bananes, des poires ou des pommes, attendez à la dernière minute avant de les incorporer à la salade, sinon, ces fruits risquent de brunir.

Désolée si l’idée d’un chat près de la nourriture vous donne envie de vomir. Mon chat aime la salade de fruits, que voulez-vous!?

1 cuillère à soupe de nectar d’agave
Jus d’une demi lime
2 cuillère à soupe de menthe fraîche, hachée
2 clémentines
1 orange
1/2 papaye, coupée en dés
1 tasse de fraises, tranchées
Environ 10 pruneaux, tranchés

Combiner le sirop d’agave avec la lime, y ajouter la menthe hachée. Combiner les fruits frais et les fruits séchés dans un grand bol. Y ajouter le sirop à la lime. Couvrir et réfrigérer 30 minutes ou toutes la nuit. Garnir avec de la menthe fraîche.

Environ 4 portions

Je n’ai pas écris de recettes depuis près d’un mois. Mon mini congé des fêtes me le permet enfin. J’ai décidé d’écrire mes recettes en français, suite à quelques commentaires m’influençant à le faire. Qu’en pensez-vous?

En ce temps de fêtes trop souvent additionné de plat gras ou de dessert trop sucré, pourquoi pas débuter la froide journée d’hiver avec un bon petit plat d’orge récomfortant? L’orge est une source très élevé de fibre et est reconnu pour réduire le taux de cholestérol et combattre les troubles intestinaux. En plus, ce petit bol du matin coute presque rien!

1 tasse d’orge perlé
1 cuillère à thé de sel
2 tasse d’eau
1 tasse de lait de soya (ou lait d’amandes ou de riz)
1/2 tasse de yogourt nature
1/4 tasse d’amandes effilées et grillées
1 poire coupé en tranches
Quelques framboises
Sirop d’érable
 
Porter à ébullition l’orge, l’eau, le lait de soya et le sel. Réduire le feu et mijoter environ 40 minutes.
 
Pendant ce temps, mélanger les framboises et le yogourt en écrasant légèrement les framboises.
 
Retirer l’orge du feu, servir dans 4 bols. Garnir de yogourt, framboises, poires, amandes grillées et sirop d’érable.

*Pour griller les amandes, les mettre sur une plaque au four à 350 degrés F pendant environ 10 minutes.

What could be more satisfying on a cold weeknight than a hot, gooey Mexican ”lasagna”. Flour tortillas and a spicy bean-corn mixture compose this lasagna-like casserole. Black beans are the legume with the richest antioxidant content. When cooked, black beans have a satisfying velvety texture which almost melts in your mouth. You could use pinto beans instead of the black beans.

I served this dish with a simple guacamole and citrus based salad.
 
 
1 tablespoon olive oil
1 onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1 green hot pepper, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 18-oz can black beans, rinsed and drained
1 cup frozen corn
1/4 cup fresh cilantro, chopped
1 cup stewed tomatoes
4 large corn or flour tortillas
1 cup low-fat cottage cheese
1 cup grated cheddar cheese
2 green onions, chopped
Salt and pepper, to taste
 
Heat oil in a large skillet over medium heat. Add the onion and a bit of salt and saute about 5 minutes until translucent. Add garlic, bell pepper and hot pepper, saute for about 5 minutes more. Add chili powder, cumin, coriander and cayenne pepper and cook, stirring frequently until fragrant, about 2 minutes.
 
Remove from heat. Add black beans, corn and stewed tomatoes.
 
Preheat over to 350 F degrees.
 
Place 2 tortillas in the bottom of a lightly greased rectangle casserole dish. Add half the corn-bean mixture, top with half of the fresh cilantro and spread 1/2 cup of the cottage cheese on top. Sprinkle with half the cheddar cheese. Repeat the layers. Top with green onions.
 
Bake, uncovered, for about 45 minutes, until bubbly. Broil for 2 minutes, if desired. Let stand for 5 minutes before serving.
 
Serves 4 to 6

This salad combines different colors and textures. The citrus burst of clementines, the fluffiness of millet, the smooth texture of black beans, the crunchiness of roasted almonds with the fresh, crisp addition of fresh cilantro. I make salads like this one often. Colorful, highly nutritious, fresh, tasteful salads. Combine any grain, fruit, bean, fresh herb and nut for an easy lunch. Millet is a grain that is still widely unknown. It is packed with magnesium which is, for example, known to help decrease symptoms of asthma and reduce the frequency of migraine headaches.


 
1 cup millet
1 cup black beans (canned is fine), rinsed and drained
2 clementines, cut-up in medium-size pieces (or substitute one orange)
1/2 cup fresh or frozen peas
1/4 cup roasted almonds
1/4 cup cilantro, chopped
 
Nutty Citrus Dressing :
2 tablespoons walnut oil
1 tablespoon sesame oil
Juice of one small lime
1 teaspoon agave nectar or honey
Pinch of paprika
Sea salt, to taste

Cook the millet according to the manufacturer’s direction.

In the mean time, prepare the dressing. In a large bowl, combine all dressing ingredients and whisk briefly with a fork. Add rinsed black beans, cooled millet, chopped clementines and peas. Mix until all ingredients are well combined. Add chopped cilantro and roasted almonds just before serving.

Serves 4

 
This is an amazingly tasteful, easy to make, inexpensive, energy-packed soup. It is extensively nutritious : loaded with fiber-rich barley, iron-rich lentils, antiviral and antibacterial onions and garlic and immune system boosting ginger. This soup will get you up when you are down. It is perfect on a cold winter morning.
 
1 onion, chopped
4-5 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 dried hot chili peppers, chopped
2/3 cup black lentils, rinsed
1/2 cup pearl barley
10 button mushrooms, sliced
2 cups vegetable broth
1/2 cup soy milk
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon olive or canola oil
Salt and pepper, to taste
 
Heat oil in a large saucepan. Add chopped onion and salt, saute for about 5 minutes, until they become translucent. Add garlic and ginger, saute for a few minutes more. Add chopped dried chili peppers, ground cumin, cinnamon and coriander, saute for 3 more minutes, until everything becomes fragrant. Add vegetable broth and soy milk, bring to a boil. Add lentils, barley and freshly cracked black pepper. Simmer for about 10 minutes, add the sliced mushrooms. Simmer for about 25 minutes more. Taste and adjust spices.
 
Top with chopped tomatoes, plain yogurt and/or fresh coriander.