Archive for the ‘Breakfast/Brunch Recipes’ Category

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.

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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

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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.

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 banana bread


I don’t really have a sweet tooth. But I’ve been craving banana bread (cake?) for weeks. This cake is moist and fluffy, yet dense. For an extremely decadent dessert, reheat in a toaster oven and top with vanilla ice cream. 


1 1/2 cups whole wheat pastry flour

½ cup wheat germ

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/3 cup chocolate chips

1/4 cup chopped walnuts

2 eggs

1/2  cup firmly packed brown sugar

1/2 cup coconut (or soy) milk, room temperature

2 tablespoons canola or any other mild tasting oil

1 teaspoon vanilla extract

pinch fine grain salt

3 medium, very ripe bananas, mashed


Preheat oven to 350 degrees F.

 Lightly oil a loaf or square pan.

 In a large bowl, combine flour, baking powder and cinnamon. Mix well. Stir in the chocolate chips and walnuts.

In another bowl, combine remaining ingredients, except bananas. Beat with a wire whisk until well blended. Stir in bananas. Add to dry mixture, mixing until all ingredients are moistened. Spoon into prepared pan.

Bake 50 minutes, until a toothpick inserted in the center of the bread comes out clean.

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Caribbean Inspired Hot Breakfast Cereal Bowl

Caribbean Inspired Hot Breakfast Cereal Bowl


I used hot cereal here but you could use almost any grain or cereal : oats, millet, quinoa, barley, etc. Soy milk may replace the coconut milk, pecans may replace the almonds and honey may replace the maple sirup.


Hot cereal bowl











Dried apricots, sliced (I used about eight)

½ cup hot cereal (I used Red River’s mixture of cracked wheat, cracked rye and flax)

2 cups water

¼ teaspoon salt

1 teaspoon (or more, to taste) ground cinnamon

1 sliced banana

Roasted chopped almonds

Coconut milk (a splash)

Maple sirup, to taste


Combine water, hot cereal, sliced dried apricots and cinnamon in a medium saucepan. Bring to a gentle boil. Simmer, uncovered for about 5 to 10 minutes, stirring frequently. Remove from heat, cover and let stand at least 5 minutes, to desired consistency.

Transfer to two bowls, top with chopped almonds, sliced banana and coconut milk. Drizzle with maple sirup.

*While cooking the hot cereal, roast chopped almonds in a 375F degree oven for about 7 or 8 minutes.

Serves 2

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