Baba Ganoush

Baba Ganoush
Baba Ganoush | veganblonde.com

This Baba Ganoush recipe has become one of my favorite recipes! Maybe because eggplant grows like mad in my garden, but I’ve developed a deep love for said thing. I love to flame-roast my eggplant first, and then, I keep the skin and the seeds in there. Makes the whole job easy and nutritious! So it has become a very quick and simple recipe that I can indulge in quite often. You should try it, too!

  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 cloves garlic, chopped
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped
  • Sea salt and pepper, to taste
  • Toppings: toasted pine nuts, cayenne, parsley

Preheat your oven to 400°. Prick the eggplant skin in 3-4 places with a small, sharp knife. Char the skin of the eggplant, using tongs, over the flame of a gas burner or on the grill, until it is blistered in spots. Transfer the eggplant to a baking sheet and bake for 30-40 minutes, until the eggplant is very tender. Remove from the oven, let rest until cool enough to handle. Cut the stem and remove the blackened pieces of skin as much as you can, without fussing over the task (skin is good!). Transfer to a food processor. Add the tahini, garlic, lemon juice, cumin, coriander, olive oil, parsley, and salt and pepper to taste. Purée until smooth and creamy. Garnish with toasted pine nuts, cayenne, and fresh parsley.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram or Facebook. Bon appétit!


En français…

Baba ganoush

Cette recette est maintenant une de mes recettes préférées.  Peut-être est-ce parce que les aubergines poussent comme de la mauvaise herbe dans le jardin, mais j’ai développé un amour certain pour ce légume si beau à voir pousser. J’aime bien griller la peau de mon aubergine avant de la mettre au four. Je la conserve ensuite, ainsi que les graines, pour une recette simple et nutritive!

  • 1 grosse aubergine
  • 2 c. à soupe de tahini
  • 2 gousses d’ail, hachées
  • 1/4 tasse de jus de citron
  • 1/4 c. à thé de cumin moulu
  • 1/4 c. à thé coriandre moulue
  • 1 c. à soupe d’huile d’olive
  • 1 c. à soupe de persil plat, haché
  • Sel de mer et poivre, au goût
  • Garnitures: noix de pin grillées, cayenne, persil frais haché

Préchauffer le four à 400°. Piquer l’aubergine quelques fois à l’aide d’un petit couteau pointu. En utilisant des pinces, griller l’aubergine de tous les côtés sur la flamme d’un rond au gaz, ou sur le grill. Transférer l’aubergine sur une plaque de cuisson et mettre au four pendant 30 à 40 minutes, jusqu’à ce que l’aubergine soit tendre. Retirer du four et laisser reposer pendant 15 minutes. Couper la tige et retirer les parties trop grillées de la peau. Transférer l’aubergine dans le bol d’un robot et ajouter le reste des ingrédients, sauf les garnitures. Réduire en purée. Servir garnie de noix de pin grillées, de cayenne, et de persil frais.

Si vous essayez cette recette, n’hésitez pas à laisser un commentaire, afficher une photo ou partager la recette en utilisant #THEVeganBlonde sur Instagram ou sur Facebook. Bon appétit!

 

Toum

I have to confess, I didn’t know it was called toum either. I used to order it with my shish taouk like “I’ll take a double order of the garlic sauce!” But seriously, when I finally put my hands on homemade toum, I was hooked. I usually have a tub of the thing sitting in my fridge, and I use it with whatever I feel like, almost even on toast! Just try it, you garlic-addict!

  • 3/4 cup garlic cloves, peeled and trimmed
  • 1 teaspoon sea salt
  • 3 cups grapeseed oil
  • 1/3 cup fresh lemon juice

In a food processor, pulse garlic and salt until you get a smooth paste, scraping the sides of the bowl, occasionally.

While the food processor is running, add half the oil slowly, in a stream, then add the lemon juice. Add the remaining oil slowly, while processing. Taste and adjust salt and lemon juice, if necessary.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram or Facebook. Bon appétit!


En français…

Toum

Je dois avouer, je ne savais pas non plus que cette sauce à l’ail dont j’étais si fanatique s’appelait toum. J’en ai toujours pris deux parts, parce que sentir la moitié ail, c’est pas assez! Mais sérieusement, quand j’ai finalement mis la main sur cette sauce faite maison, c’était la folie! J’en ai toujours un contenant dans le frigo, et c’est tout juste si je n’en mets pas sur mon pain! A bien y penser… haha! Essayez-la!

  • 3/4 tasse de gousses d’ail, pelées et parées
  • 1 c. à thé de sel de mer
  • 3 tasses d’huile de pépins de raisin
  • 1/3 tasse de jus de citron frais

Dans un robot, réduire l’ail et le sel en purée, en s’assurant de bien incorporer l’ail.

Pendant que le robot est en marche, ajouter la moitié de l’huile en filet, tout doucement. Ajouter ensuite le jus de citron. Ajouter le reste de l’huile, en filet, et mélanger jusqu’à l’obtention d’une consistance homogène. Ajuster les assaisonnements, au besoin.

Si vous essayez cette recette, n’hésitez pas à laisser un commentaire, afficher une photo ou partager la recette en utilisant #THEVeganBlonde sur Instagram ou sur Facebook. Bon appétit!

Falafel

Falafel
Falafel | veganblonde.com

These little bites of chickpea heaven are addictive. You can put them on top of a salad, stuff them into a pita along with tahini and fresh tomatoes and lettuce, eat with rice and toum, the choices are endless! This recipe will give you about 36 falafel so feel free to cut in half if needed. It’s also nice to use half fava beans and half chickpeas.

  • 1 pound dry chickpeas, soaked overnight
  • 1 small onion, chopped
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 6 cloves garlic
  • 2 tablespoons chickpea flour
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cardamom
  • Grapeseed oil for frying

Drain and rinse the chickpeas well. Transfer them to the bowl of a food processor along with the onion, parsley, cilantro, garlic, chickpea flour, salt, cumin, coriander, black pepper, cayenne, and cardamom.

Pulse all ingredients together, scraping the sides of the bowl a few times, until the mixture is well combined, but still coarse in texture. Pour the mixture into a bowl, cover and transfer to the freezer for 30 minutes.

Heat enough grapeseed oil in a deep saucepan to deep-fry the falafel. Heat the oil slowly over medium heat, until it reaches about 370˚. You can use a deep-frying thermometer if you’d like. Meanwhile, form the falafel mixture into round balls (about 1 ½ tablespoons per ball).

When you’re ready to fry, try a test one first, to ensure the oil is at the right temperature. Each ball should take about 5-6 minutes to fry. Fry all your falafel in batches, transferring them, using a slotted spoon, to a paper towel lined plate.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram or Facebook. Bon appétit!


En français…

Falafels

Les falafels sont si bons, mais ils me semblaient toujours si complexes à faire… Jusqu’à ce que je parvienne à cette recette! Tout y est: les falafels sont tendres à l’intérieur avec une enveloppe croustillante, ils sentent bon les herbes, et ils peuvent être utilisés de tant de façons! Sur une salade, dans un pita avec tahini, ou tout simplement comme ça, servis avec toum ou hummus. Allez-y, essayez-les! Donne environ 36 falafels.

  • 1 livre de pois chiches secs, trempés toute une nuit
  • 1 petit oignon, haché
  • 1/2 tasse persil plat
  • 1/2 tasse coriandre fraîche
  • 6 gousses d’ail
  • 2 c. à soupe de farine de pois chiche
  • 1 1/2 c. à thé sel de mer
  • 2 c. à thé de cumin
  • 1 c. à thé coriandre moulue
  • 1/4 c. à thé poivre noir
  • 1/4 c. à thé cayenne
  • 1/4 c. à thé cardamom
  • Huile de pépin de raisin pour la friture

Égoutter et rincer les pois chiches. Placer dans le bol d’un robot culinaire et y ajouter l’oignon, le persil, la coriandre fraîche, l’ail, la farine de pois chiche, le sel, le cumin, la coriandre moulue, le poivre noir, le cayenne, et la cardamom.

Pulvériser tous les ingrédients jusqu’à l’obtention d’un mélange grossier et uniforme, en prenant soin d’incorporer les ingrédients qui se retrouvent sur les parois du bol de temps à autre. Mettre le mélange dans un bol, couvrir, et placer au congélateur pendant 30 minutes.

Verser assez d’huile de pépin de raisin dans une casserole pour y submerger les falafels. Chauffer l’huile doucement, à feu moyen, jusqu’à ce qu’elle atteigne une température de 370˚. Vous pouvez utiliser un thermomètre à bonbon, si vous le voulez. Pendant que l’huile chauffe, façonner des falafels d’environ 1 ½ c. à soupe chacun.

Lorsque l’huile atteint la température idéale, placer un falafel “test” dans la casserole. (Si l’huile est trop élevée, le falafel cuira trop rapidement à l’extérieur et restera mi-cuit à l’intérieur.) Chaque falafel devrait prendre environ 4-5 minutes à cuire. Frire les falafels en plusieurs fois, en les transférant sur une assiette recouverte d’essuie-tout.

Si vous essayez cette recette, n’hésitez pas à laisser un commentaire, afficher une photo ou partager la recette en utilisant #THEVeganBlonde sur Instagram ou sur Facebook. Bon appétit!

Matcha Nicecream with Pistachio Chewy Bites

Matcha Nicecream with Pistachio Chewy Bites
Matcha Nicecream with Pistachio Chewy Bites | veganblonde.com

I’ve been liking these Pistachio Chewy Bites so much lately, I not only eat them as a snack, but I also chop them up and sprinkle them on everything! I love how they are not too sweet, but are still totally satisfying if you’re craving something sweet. They are extremely nutritious and made with more than 50 percent pistachios, which is great because most people are quite stingy when it comes to pistachios! Haha! Pistachio Chewy Bites also provide a great balance between carbs, protein, and fat, for a snack loaded with fiber, vitamins and minerals. In this recipe, I served them as part of breakfast, served over matcha nice cream. Here’s how I did!

  • 4 frozen bananas*
  • 2 teaspoons matcha powder
  • 1/3-1/2 cup plant milk or coconut water
  • 4 Pistachio Chewy Bites, chopped
  • Seasonal fruits, chopped (optional)

Place the bananas in a blender or food processor. Process until the bananas start to break down. Add the matcha powder and the milk, and blend until completely smooth. Transfer to serving bowls, garnish with fresh fruits (mandarins were in season at the time of the picture) and chopped Pistachio Chewy Bites, and enjoy!

*To freeze bananas to make nicecream,  start with really ripe bananas. Break them up in chunks and place the chunks in a freezer-grade ziptop bag. I always have 3-4 large ziptop bags in my freezer loaded with bananas, ready for nicecream.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!

Baked Jerk Tofu

Baked Jerk Tofu
Baked Jerk Tofu | veganblonde.com

Jerk has always been one of my favorite seasonings. There is something quite unique about it, probably because of the use of allspice berries. I remember the cookouts on the streets of Jamaica. The smell is something I will never forget… The hot grills, the salt air, the spices. Well, as you would expect, back in my kitchen, I still crave Jamaican cuisine. Often.

I have a dry jerk seasoning blend that I usually have on hand. I use it on roasted cashews all the time. I am not sure where I got the recipe as it was written on a piece of paper in one of my notebooks. But it was exactly what I needed here!

  • 1 block extra-firm tofu, pressed and cut into small cubes
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 4 teaspoons dry jerk seasoning (or any other dry jerk seasoning you like)

Preheat oven to 400°.

In a medium bowl, mix the olive oil, lime juice, ginger, garlic, and jerk seasoning. Add the tofu cubes to the bowl, and mix until well coated.

Spread the tofu cubes in one layer on a parchment-lined baking sheet. Transfer to the oven and cook 15 minutes. Shake the tofu cubes around and return to the oven for an additional 10 minutes. Remove from the oven and serve with sliced green onions, rice and peas, and cabbage slaw. Bon appétit!

Dry Jerk Seasoning

Dry Jerk Seasoning
Dry Jerk Seasoning | veganblonde.com

I am not sure where I got this magical powder recipe. I found it written in a notebook at home. Big thank you to whoever shared this. This is something precious in a kitchen, something like my garam masala. You should always have some on hand. This jerk seasoning is used in my Baked Jerk Tofu recipe, but you can also toss it into simmering coconut milk and serve over pasta. You can toss raw cashews with coconut oil, sprinkle them with the jerk seasoning, and pop in the oven. You can also sprinkle some on fried plantain chips. It’s really endless. It’s spicy and tangy, and you won’t want to live without it!

  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne
  • 2 teaspoons dried parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons sea salt
  • 2 teaspoons sugar
  • 1 teaspoon paprika
  • 1 teaspoon allspice
  • 1/2 teaspoon dried crushed pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Just mix everything in a small bowl. Keep in the fridge in an airtight container. Bon appétit!

Five-Spice Baked Tofu

Baked Five-Spice Tofu | veganblonde.com
Baked Five-Spice Tofu | veganblonde.com

This baked tofu recipe is everything! The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal! I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make? Here’s how you do:

  • 1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons creamy, natural peanut butter
  • 1 1/2 teaspoon five-spice powder
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt

Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.

Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 10 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!

If you try this recipe, please let me know! Leave a comment below and don’t forget to tag your photos on social media using #THEVeganBlonde.