What are we eating ? | Not flat vegetarian recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Peckish: wrap with edamame spread from Geneviève O’Gleman

“The veggie side of this wrap is very interesting,” says nutritionist Geneviève O’Gleman, who features this recipe in her new book, Lunches, Editions de l’Homme. I mixed edamame with ricotta. It makes a nice super silky base, super creamy and more protein. »

Ingredients for the edamame spread

• 500 ml (2 cups) frozen shelled edamame
• Water
• 250 ml (1 cup) ricotta
• 125 ml (1/2 cup) fresh cilantro
• 1 pinch ground cayenne pepper
• 2 files
• Pepper
• Salt

Preparation of the edamame spread

• 1. In a microwave-safe bowl, place the frozen shelled edamame and cover with water. Cook for 2 minutes. Drain and rinse. Transfer to the container of the food processor and chop.
• 2. Add the ricotta, fresh cilantro, a pinch of ground cayenne pepper and the juice of two limes. Pepper generously and add a pinch of salt. Blend to obtain a smooth spread. Transfer to an airtight container and refrigerate.

Note: Makes 500 ml (2 cups). Keeps for five days in the refrigerator and does not freeze.

Ingredients for the wrap

• 250 ml (1 cup) frozen corn kernels
• 1 red pepper
• 125 ml (1/2 cup) fresh cilantro
• 4 large whole wheat tortillas
• 500 ml (2 cups) edamame spread (full recipe)
• 500 ml (2 cups) baby spinach

Preparing the wrap

• 1. In a small microwave-safe bowl, heat the corn for 1 minute 30 seconds.
• 2. Cut the bell pepper into strips and chop the cilantro.
• 3. On the four tortillas, spread the edamame spread.
• 4. Spread the corn, bell pepper, cilantro and spinach.
• 5. Close the top and bottom ends and roll the tortillas the other way, to form a pocket. Cut each sandwich in half, if desired.
• 6. Place in airtight containers and refrigerate.

Note: Keeps one day in the refrigerator and does not freeze.

Source : Lunchesby Geneviève O’Gleman, Les Éditions de l’Homme.

Nutrition Facts: Calories: 398; protein: 22g; lipids: 13 g; carbohydrates: 50g; fiber: 8g; sodium: 510mg.

Published on lapresse.ca on August 25, 2019.

Quickly done well done: black bean burger from Jean-Philippe

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 texture similar to that of meat, 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

Ingredients for the burgers

• 1 small chopped onion (140 g)
• 1 cup cooked brown rice (175 g) (see note below)
• 1 cup breadcrumbs (140g)
• 2 cups canned black beans (340 g)
• 1 C. chili powder
• 1 C. salt
• 1 C. cumin
• 2 tbsp. ketchup
• 2 tbsp. vegetable oil

Ingredients for the accompaniments

• 4 hamburger buns
• 2 tomatoes
• Lettuce

Preparation

• 1. Preheat oven to 350°F (180°C).
• 2. Place the chopped onion, cooked rice, breadcrumbs, black beans, chili powder, salt, cumin and ketchup in a food processor and grind until a coarse puree ( about 15 seconds).
• 3. Transfer the mixture to a bowl and form patties of the desired size.
• 4. Place the patties on a pre-oiled baking sheet.
• 5. Bake for 12 minutes, turn the patties over and continue cooking for 10 minutes. Add more oil as needed to avoid drying out the patties.
• 6. Serve on buns and garnish with tomato, lettuce and condiments of your choice.

Conservation

These burgers can be frozen, preferably before cooking.

Note

To cook the rice: In a small saucepan, place 1/2 cup (100 g) brown rice. Add 1 cup (250 ml) of 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.

Call me boss! : vegan bowl, tahini sauce

This vegan bowl of sweet potatoes, chickpeas and spinach, then topped with a delicious tahini sauce, packs nothing but goodness, while being downright tasty and easy to make. What more ?

Ingredients (for 2 people) *

• 1 cup brown rice, cooked
• 1 can of chickpeas, drained, rinsed and well dried
• 1 C. garlic powder
• 1 C. each of the following spices: turmeric, cayenne pepper, curry
• 1 sweet potato, peeled and cut into small cubes
• 1 C. each of the following spices: cinnamon, chili powder, sumac
• 1 clove garlic, crushed
• 2 cups baby spinach (can be substituted with chopped kale)
• 3 tbsp. olive oil
• Salt and pepper, to taste

Ingredients for the tahini-lime sauce

• 2 tbsp. tablespoon tahini butter
• Juice of 1 lime
• 1 C. maple syrup

Preparation

• 1. Preheat the oven to 180°C (450°F).
• 2. Place a sheet of parchment paper on a baking sheet.
• 3. Mix the chickpeas with 1 tbsp. tablespoon olive oil, garlic powder, turmeric, cayenne pepper and curry. Add salt and pepper to taste. Place the chickpeas on one half of the baking sheet.
• 4. Mix sweet potato cubes with 1 tbsp. tablespoon olive oil, cinnamon, chili powder and sumac. Add salt and pepper, to taste. Place the cubes on the other half of the baking sheet and bake for 25 to 30 minutes.
• 5. Heat 1 tbsp. tablespoons of olive oil in a pan, add the crushed garlic and sauté for a minute. Add spinach, salt and pepper and sauté for a few moments.
• 6. Pour all the dressing ingredients into an airtight container and stir vigorously. If the mixture is too thick, add a little water.
• 7. Place the rice in a bowl, then top with the chickpeas, sweet potatoes and spinach and finish with the vinaigrette. Sprinkle with sumac.

* This recipe is inspired by the Green Evi blog.

grain or cereal

All our recipes are based on brown rice, but you can easily replace 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.

Guilty pleasure: Portuguese tarts (Pasteis De Nata) with maple by Helena Loureiro

Preparation: 30 minutes

Cooking: 15 minutes

Servings: 12 tarts

Ingredients

• Flour (for the work surface)
• 250 g (8 oz) homemade or store-bought puff pastry
• 375 ml (1 1/2 cups) milk
• 6 egg yolks
• 2 tbsp. all-purpose flour
• 100g (1/2 cup) sugar
• 2 tbsp. maple syrup
• 1 cinnamon stick
• Berries (blueberries, strawberries, raspberries) (optional)
• Ground cinnamon, to taste

Preparation

• 1. Flour the work surface. Using a rolling pin, roll out the puff pastry as thinly as possible. Roll it on itself to form a large solid cylinder. Cut 2.5 cm (1 in.) wide pieces.
• 2. Place a piece of dough in the bottom of each compartment of a muffin tin. With slightly wet fingers, roll the dough up to evenly coat the bottom and sides. Leave to rest at room temperature for 4 to 8 hours, so that the dough does not swell during cooking and it is well flaky.
• 3. Preheat the oven to 230°C (450°F).
• 4. Pour the milk into a saucepan. In a bowl, whisk the egg yolks, sugar and maple syrup. Add the flour to this mixture and pour into the saucepan containing the milk. Add the cinnamon stick and heat over low heat until bubbling, whisking constantly. Remove from heat and let cool completely. Remove the cinnamon stick.
• 5. Spread the preparation on the dough previously placed in the muffin molds. If desired, add a few berries, to taste. Bake for about 10 minutes, or until the pastry is golden brown and the filling is caramelized.
• 6. Remove from the oven and let cool. Sprinkle each tartlet with ground cinnamon and serve.

Published on lapresse.ca on March 19, 2020.

Health ! : banana milk

Originally from Quebec, the one who currently lives in Germany made a great discovery at the start of the year: banana milk. She posted the recipe — simple as pie — on her Instagram account.

Ingredients

• 1 large ripe banana
• 3/4 cup of water
• 1 teaspoon lucuma powder
• 1 tablespoon of hemp seeds
• A pinch of Ceylon cinnamon

Preparation

• 1. Put the ingredients in the blender until everything warms up a little.
• 2. Pour over granola or cereal.

Source: recipe by Aryane Héroux-Blais, from the Valises et gourmandises blog.

Published on lapresse.ca on February 9, 2017.