Les Bouchées Quotidiennes

This is an extra-long post because I am posting all of the things I've eaten before my wisdom teeth surgery, which is in two days! This blueberry cobbler smoothie will probably be perfect after I get my teeth out too, even though I made this last week. This smoothie is super easy, lemony and delicious! I've been using a lot of my local blueberries as much as possible lately, which I'm storing in the freezer.

I made Kara's delicious vegan omelette last week, which I stuffed with a smoky balsamic mushroom and spinach filling. I love how ridiculously filling these vegan omelettes are and they only have a few ingredients, minus the fillings! It kept me full for more than a few hours. For the filling: I just sauteed some thinly sliced cremini mushrooms in a pan with some olive oil until lightly browned. Then I added a heavy splash of balsamic vinegar and a few drops of liquid smoke, then stirred in some chopped spinach, until everything is soft and flavorful!

Probably my favorite recipe I've tested for the cookbook: spicy almond butter noodles with edamame, ribbons of cucumber and carrots, steamed broccoli and peanuts.

Another delicious blueberry smoothie! This one has vegan yogurt and GF rolled oats for some extra sustenance. 

I made some very flavorful deviled eggs as a snack last week using sriracha, hard-boiled egg yolks, some vegan mayo and leftover homemade garam masala hummus. I then topped each one with a Thai basil leaf. These were amazing!

I LOVE trying new variations on Caesar dressings, and this one from Veganomicon is incredible because it's made with silken tofu and finely processed almonds. The best part of this salad was definitely the roasted garlic croutons, which I made GF by using Udi's GF whole-grain bread. I also added chopped cucumbers, chickpeas and a sprinkling of nutritional yeast to make one delicious and filling salad!

A mushroom, green onion and thyme omelette I made for breakfast!

I made a very quick and filling smoothie at work: one green superfood chocolate packet, 3 frozen bananas, a heaping spoonful of peanut butter and a few splashes of hot water. I loved this chocolate superfood packet and I can't wait to try the other flavors!

I haven't had a samosa in years, so these samosa-stuffed baked potatoes were a great substitute (since I can't have the pastry dough)! They didn't take too long to make, but I certainly wouldn't cook them on a week day. The flavors of the samosa filling were absolutely delicious and very authentic! I'd recommend this for anyone who loves samosas, but doesn't want to go through the process of making samosas. This recipe originally comes from Veganomicon. 

I recently snagged some local okra from a produce stand, so I finally broke down and made these okra fritters again! I made them GF by using Bob's all-purpose GF flour and added some Cajun seasoning in order to add a little more flavor. I made these years ago, and they are still delicious and very easy to make! I topped mine with some vegan mayo and a few more sprinkles of Cajun seasoning.

I haven't made banana bread in a while, but this summer squash banana-oat loaf with an almond streusel really caught my eye! I have never used summer squash (except zucchini) in desserts. I used local two-tone summer squash. Of course, I also love that this recipe is already gluten and dairy-free, so no substitutions needed! I also can't believe I've never baked anything with a streusel topping before this! This loaf was super easy to make and very lightly sweetened, which I really love. 

I made another wonderful recipe from Veganomicon this morning, which was this corn and edamame sesame salad. It took only ten minutes to make and is a great lunch served with some rice crackers! I love anything that is flavored strongly with sesame, and anything with edamame!

Omelette aux herbes fines avec des courges d'été

Hi all! So I've been experimenting with omelettes lately, and although I'm not very good at them (as you can see), I decided to share this recipe anyways because it was so good! Sometimes we get tired of the same old scrambled eggs, over easy or the runny 7-minute eggs, so this is a nice alternative. Use any summer vegetables you want (we have used tomatoes and basil before), but I happened to have an abundance of market yellow squash this morning. Also, I am well aware that this probably not the traditional French way to make an omelette, but it's delicious and that's all that matters, right?

Omelette aux herbes fines avec des courges d'été
Serves 2

• 4 eggs (2 per person)
• almond milk (or other non-dairy/regular milk)
• 1-2 small summer squash/zucchini/other summer produce, diced
• 2-3 garlic cloves, minced
• salt + pepper
• 1.5 TBS fresh herbs, finely chopped (we used Thai basil, oregano and thyme)
• vegan/regular butter

1. When I make omelettes for two people, I cook the vegetables first and then divide it onto two plates. This it makes it easier when cooking, or you could use a big pan for a larger omelette, if desired. 
2. If you are making individual omelettes preheat a small pan on medium. Add a small pat of vegan butter or a quick glug of olive oil. Add the squash and a pinch of salt. Cook until seared on most sides (look for some black spots) and cooked through, 3-4 minutes. 
3. Meanwhile, whisk your eggs in a bowl. I usually whisk two at a time so I can measure it out evenly. Whisk two eggs with a splash of almond milk, a generous pinch of salt and pepper, until smooth. 
4. In the last minute of the squash searing, add the garlic and stir. When finished, remove from heat and divide between two plates. Return the pan to medium heat and add a small pat of vegan butter. 
5. As soon as the butter melts, add your eggs and swirl the pan gently so that it moves around. Sprinkle your herbs over the eggs. I also stir the uncooked eggs in the middle very gently with a fork to help it along. I find that this creates a much fluffier omelette at the end. 
6. When the bottom is set and pretty much cooked, sprinkle as much squash as you can on one half of the omelette, but be careful not to crowd it. Gently flip the side with out fillings on top of the side with them. Let cook for a minute or two, and flip again. You can fold your omelette a third time (which is what I did in my photo), or leave it as it is. 
7. Cook until the insides are done to your desired texture and the outside is a lovely golden brown color. Remove to a plate. If you have leftover squash filling, sprinkle it on top and feel free to garnish with more fresh herbs. Repeat this process with the second omelette. 
8. Bon appétit!

Cheater Zucchini Marinara

We all have nights when we really don't want to cook. I can be especially bad about this. Lately I am trying to go as long as possible with out eating at a restaurant due to trying to save money and not wanting to be gluten-ized again. Meals like this, that are easy to pull together and healthy, keep me from going out.

I always keep a jar of organic pasta sauce in my pantry. I like to try different flavors, like Cabernet or roasted garlic. I try to make sure that it's organic and made with actual onions and garlic, not granulated or dehydrated. Of course it would be great to have homemade marinara always on hand, but having a reliable back up pasta sauce is just as good! 

Cheater Zucchini Marinara

• 1 small/medium zucchini, diced 
• 1/4-1/2 yellow onion, thinly sliced
• 1 T olive oil
• salt
• thyme, oregano + red pepper flakes
• 2-3 garlic cloves, smashed
• 1/2 a jar or more of store-bought organic marinara (or homemade!)
• GF spaghetti
• optional add-ins: cheese, vegan cheese, nutritional yeast

1. Boil water for pasta and cook according to package directions.
2. Heat a small/large skillet (depending on how much sauce you need) on medium high heat. Add the oil, then onions and a pinch of salt. Cook until soft and caramelized, stirring occasionally, about 10 minutes or more. 
3. Right before your onions start browning slightly, add the zucchini. Cook onions and zucchini until they are both slightly golden brown and zucchini is cooked through, another 5 minutes or so. Stir in smashed garlic and cook until fragrant, 2 minutes.
4. Add as much pasta sauce from a jar/homemade that you need for your pasta. I used about half a jar. Add thyme, oregano, salt and red pepper flakes. Turn up heat until it starts to bubble, then turn down low to simmer while your pasta cooks. If the sauce is getting too thick, feel free to add a splash of water, red wine, or vegetable broth. 
5. Drain your pasta whenever it's done and toss with pasta sauce! Voila!

Strawberry Lemonade Salad

I have finally gotten myself back into a regular salad routine! I find myself eating them for lunch most days of the week because I am (successfully) trying to ignore processed foods. Lucky for me, processed foods does as much damage as gluten/dairy/wheat to my stomach, so it's easy for me to avoid. Another way I easily avoid them is my stocking my fridge and pantry with healthy, fresh items. 

I like to keep organic romaine lettuce, a big bag of organic carrots, and the occasional celery or fruit to throw in. Having a variety of nuts and seeds also adds a nice crunch to your salad. Today I wanted to try something different. I had half of an avocado in my fridge, some strawberries, and the usual carrots/lettuce. I stumbled across this post which more or less inspired this salad. I was too lazy to make the dressing, so I created my own. This salad is lemony, bright, and refreshing! Just adjust the amount of ingredients to your liking/how many you are serving.

Strawberry Lemonade Salad

(adapted lightly from this)

• romaine lettuce, chopped
• 2 carrots, cut into ribbons using a vegetable peeler
• half of an avocado, diced
• 4-5 strawberries, hulled and halved
• a handful of almonds/sunflower seeds, toasted 
• juice of 1 lemon or less (I used about 3/4 of a whole lemon)
• splash of olive oil
• a few glugs of raspberry/strawberry vinegar (balsamic or white balsamic works too)
• optional add-ins: feta, goat cheese, pickled red onions

1. Toss lettuce, carrots, avocado, nuts, and strawberries together. 
2. Squeeze lemon juice over the salad. Add olive oil, vinegar and any other add-ins.
3. Toss and enjoy!

Dill CLT Wraps

This week I am trying to challenge myself to cook from my pantry and farmer's market finds. More importantly, I am trying to challenge myself to create my own recipes, which I've never really done. Creating recipes seems scary and daunting to me, so I am starting off very slowly with little things I've made before and things I'm not afraid to experiment with.

Where's the best place to start? Lunch. This meal is so easy to work with because it doesn't have to be an extravagant meal with a lot of ingredients. Something simple can usually tide anyone over and make them happy. 

It's summertime, i.e. incredibly hot, so I like to eat cool vegetables and drink lots of water! This recipe comes together quickly and can easily be adapted to your liking. I got my tomatoes and cucumbers from the farmer's market, which made it even better!

Dill CLT Wraps (Cucumber-Lettuce-Tomato)

• a few leaves of romaine lettuce
• 1/2 tomato, cut into chunks
• 1/2 small cucumber, sliced
• 1-2 TBS hummus (I used kalamata olive)
• 1-2 TBS veganeise * (see note)
• paprika, garlic powder + pepper; a pinch each
• 1 TBS fresh dill, minced
• optional add-ins: pickled red onions, chickpeas for protein, squeeze of lemon, hemp seeds, toasted nuts, crumbled cashew cheese

1. Put your lettuce on a plate or cutting board. Mix together the hummus, veganeise, paprika, pepper, and dill in a bowl. Add a squeeze of lemon if you like. Use more hummus for a more spread-like consistency, or more veganeise for a sauce-like consistency. I did about 1 1/2 TBS veganeise and 1 TBS hummus.
2. Spread an even amount of this mixture on each piece of lettuce
3. Add cucumbers and tomatoes on top of the spread
4. Top with any additional add-ins
5. Enjoy this simple and delicious snack!

note: I used to hate mayo when I wasn't GF or DF. Veganeise, however, is a great thing to have in your kitchen. You can quickly whip up a spread for a sandwich or wrap, or brighten up a simple summer snack like this. There is a link in the ingredient list for the kind I use, which is made with olive oil. Because this spread uses hummus and veganeise, there's no need for salt! If you totally hate any type of mayo or veganeise, just use all hummus.