This was for me a different way of having one of my favorite root vegetables, the beet. I usually have cooked beets, but today I tried them raw. It was so tasty! I also used two fresh herbs, mint and basil. I only had two big beets, but you can adjust for the amount of people you want to serve.
This vegetable is one I love to eat in spring! We can get it pretty much throughout the year but very often it comes from too far. I try to have as much local food as possible so I buy these a lot in spring. You can also get them frozen, but I find that it doesn’t give such as good result as fresh ones in salads.
This is a classic that I modified a bit. You can either make it creamy or just with oil and vinegar but I prefer this version. It is another salad recipe that remind me of my childhood as my mom use to make it a lot!
The celeriac is good in vitamin B6, vitamin C, and contains very few calories, only 42 by 155g. It is better to eat this vegetable raw to keep the vitamin C.
Sometimes kids like vegetables more if they’re raw, especially cauliflower; it doesn’t smell much when raw but when it’s cooked, children tend to avoid it.
You can make it in advance so the vegetables can marinate a bit in the vinaigrette or just a few minutes before you decide to have it.
Easter is coming up and I am sure some of you are starting to think about your menu, or what is going to be on your brunch table. Today I made this great focaccia recipe. I rarely combine the same flours; I like to play with tastes and textures, and also not everybody necessarily likes all the gluten-free flours, so in the end I hope there is a recipe that will please everyone.
I’m alway searching for a new gluten-free bread recipe by mixing all types of flours. It is not as easy as making wheat bread. It doesn’t rise as much; it’s much more dry, heavy and so on. But this time I changed a few things and in the end it had a really nice crust and light texture.
I just love veggie paté. It is such an easy recipe to make! For the upcoming holidays, it is something that can be put on the table for a brunch, or can be served on an antipasti plate.
During the week, you can have it cold in a sandwich or warm with a salad with a drizzle of balsamic vinegar.
I’ve been meaning to make these for a few weeks, but I had to think about the ingredients. They had to be vegan and gluten free. I got the idea on cooking cookies in a waffle maker a few weeks ago when I shared, on my Facebook page, a post showing the technique. I just thought it was a fun and quick way to make them without waiting for them to come out of the oven.
I wanted to make a cake and cook my rhubarb like in a Tarte Tatin. In this recipe I got inspired by a cake I found in Saveur, but as usual I modified it. I made it vegan and gluten free. It turned out very well. It was moist and very tasty. If you can, serve it warm–it’s even better. The best is when it comes out of the oven. It is very good.
In this recipe I had in mind to cut down all unnecessary added sugar and fat but still get a delicious chocolate spread for breakfast. For Easter kids want chocolate for breakfast, and they can have this one with no problem: it’s sweetened with dates. They will fully enjoy it on this special morning!