Vegan rhubarb cardamom scones

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    Long time no see, right ?! I've been publishing some recipes on the French version of the blog but really didn't have time to translate them in English here but I've decided to slow down the rhythm because I want to be able to spend my spare time with some other activities too.

   But I could not not share this yummy scone recipe with rhubarb I love so much as it is in season. I hope you like it too! Scones are not that famous in France, I don't if they are where you live - unless you live in an Anglo-Saxon country or are from one of this countries of course 😁

{ Waiting for Christmas } Vegan mushroom Jerusalem artichoke gratin dish

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    This week, I'll share my two savory Christmas holiday recipes and last recipes for this year, because desserts and treats are nice but what about a nice comforting warm dish too, right?!

{ Waiting for Christmas } Vegan option chocolate ginger biscotti

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   Let's end this week with my last sweet recipe of the year that you'll b able to do for Christmas holidays or whenever you're craving som chocolate and spices, to offer or just enjoy yourself, as a treat with som tea or coffee or a snack, dessert or even breakfast.

   I'm not a big fan of chocolate but I like to bake some recipes with it in Winter or holidays because I find it quite comforting and to add even more comfort and warm feeling, I used ginger, ground and candied, that makes a nice association with chocolate.

{ Waiting for Christmas } Vegan cranberry black forest Christmas yule log cake in a jar (gluten free option)

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Each year, for Christmas holidays, I like to propose a yummy seasonal dessert. I made traditional yule log cakes for a time and then I kind of fell in love with desserts in a jar and so for Christmas cakes. Last year, I tried poke cake - a coconut chocolate persimmon one -  for a change and also a traditional Finnish dessert.


This year, I went back to dessert in a jar because I love to just plunge my spoon in the different layer and also that even if you'e not a pro at baking nice and pretty cake or dessert, it doesn't matter with jars.

Smooth and creamy oil free hummus, with sauteed mushrooms and seitan

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    A few weeks after the last published recipe, Fall is here and I'm back with a delicious recipe. I'm taking part to a new edition of a French food challenge and the theme of this month was "Let's hang out in the woods" and we had to propose a recipe with fruit or vegetables or nuts from the woods so I chose the mushrooms because, well, I just love them, raw or cooked and all the varieties I guess.

   To go with them, I wanted to try this dish I had eaten last Spring in Barcelona, in Hummus Barcelona, a vegetarian food place. I'm not a big fan of hummus but I wanted to give it another try and I had really enjoyed it because it was very smooth and also it was the first time I ate one as a dish with cooked mushrooms. And as I had hesitated with the seitan version, I chose to assemble all together today in this recipe.

Vegan Summer fruit pie, oats crust and coconut yogurt

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    I don't know about where you live but it's said that in France, everything turns slower during Summer holidays (July-August), some stores or restaurants close, some company too, sometimes for whole August. It seems that social networks are taking the same path, at least in France, maybe in the rest of Europe too or in the North hemisphere of the World. 

   Anyway, last Summer I was working a lot, long hours, long weeks and didn't have much time to cook or take care of the blog, this is I did but I decided to take it slow too, go on vacation in my family and just take the time to do other things. We already faced a long heat wave for more than a month in France, Europe and I know some other countries like in North America at least. So, I didn't cook much and would hardly prepare some salads, sometimes cook some rice or quinoa, more rarely the oven. 

Apricot, orange blossom, almond clafoutis (vegan)

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   Clafoutis is one of my favorite desserts, I find it comforting even in Summer. This French dessert is originally made with cherries, with their stone/pit but I remove them because I just don't want to munch one while enjoying such a good dessert.

Watermelon tomato cold soup (vegan)

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    We've been facing a heat wave lately in Paris and other parts of France - from 25°c/80°f at night to close to 35°c/95°f during the day as felt temperatures. But it seems that it's been very hot too in North America. And I guess, a lot of you are like me, when it's hot like that, I'm not hungry, all I want to to eat fresh drinks, water, fruits or salads and I alternate with mixed salad - with quinoa, raw veggies and my favorite smoked tofu, almond sesame from Taifun and cold soups. I wanted to try watermelon in a salad or cold soup for a long time because I like to use as fruit in savory dishes as veggies in desserts. 

Stewed rhubarb speculoos chia pudding vanilla parfaits (vegan)

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   It's the high season of rhubarb and I decided to honor it in different recipes this year because this is my favorite fruit, hum no vegetable, not either... edible plant!


   I was looking for a light and low carb dessert and I went for one in a jar because, well, if you've been following this blog for quite some time, you know I love them (ideas here). Some speculoos cookies also came in the game because it's a good match with rhubarb.

Crunchy quinoa, raw asparagus and orange salad

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    Here is a recipe I've had in a corner of my head for 4 years. I had tasted a raw salad of asparagus and discovered they could be enjoyed uncooked and it was very good. I had written this on my To Do List but always forgot about it and the list got bigger and bigger.

   I thought again about it a few weeks ago when I bought my first asparagus of the season. I added some crunchy quinoa to go with it, the taste and the texture are slightly different, it's interesting.

Vegan rhubarb macis (nutmeg) sponge cake

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    One month after Jesse's 5th birthday and these carrot dog cookies, we're celebrating the blog's birthday on French Labor Day that is a bank holiday here. So much as past since the beginning, even if the followers are not numerous, you're more and more to be around, try the recipes, leave a little comment here or on the social networks and talk about good food. This blog also made me know more about healthy (vegan) food, cooking and baking as I learned everything late, after 25 years old. I discovered food styling and photography and tried to improve my skills and I also met nice people, first online, from France, Europe and further away and for some of you, in real life!

   So to that occasion, I wanted to share a simple dessert recipe, full of flavors but that needs few ingredients, because, they are the ones I prefer, after all.

Rooibos vegan French crepes and orange coconut syrup

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    Here I am, finally, with my own vegan crepe recipe! It must have been two years since I was looking for a recipe that suits me, I have tried several, found on the Web, in Facebook groups or blogs but there was never one that was okay. The crepes were either very thick, the taste or texture was odd or they would tar apart while cooking them in the pan. 

   I finally tried something I should have tried before, I took my mom's recipe I have been making since I was a teenager - it's foolproof and does not need to rest for an hour or anything - and replaced the eggs and milk with cornstarch and soy milk. I had tried with other plant-based milks and apple sauce or flax eggs but it never worked out as fine as I wanted it.

   My mom's crepes are the 2nd thing I learned to bake with the famous yogurt cake and they're delicious and light so I always tried to find vegan crepes that will taste just like them. And as I always want to add some personal touch to a basic recipe, I thought why not add some rooibos. I first wanted to make it infuse into soy milk but I finally tried something else, adding rooibos out of a bag directly into the batter, it's subtil but it works and it's good. I usually add some rum as my mom does but didn't here to be able to taste the rooibos.

Vegan pumpkin mac n' cheese

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    Today, still no detox on the blog, it's been cold, it's been raining so here is some comfort food! If you're living in the US, you're most than familiar with mac n' cheese but in France and other countries, this is not something common. As its name says, it's made of macaroni, bechamel sauce and melting cheese such as cheddar, diet oriented as you can see. 😁 I only tasted it once while I was an exchange student in the US and as most homes enjoy it, it was canned and not good at all to me!


   When home made, it's still not a light dish but it's simple to make and it tastes better. Here, it's a different version I wanted to share to enjoy squashes. I kept the pasta - changed the macaroni for other pasta for sauce - that are full of carbs if made out of wheat but there again, good pasta from time to time , in a reasonable quantity, it feels good.

   As we say, it's the garnish that counts, here, not giant quantity of melting cheese, the sauce is made of a seasonal vegetable: pumpkin. Then, add some milk (soy for me), nutritional yeast to give this cheesy flavor, starch to thicken he sauce and spices to season. With some parmesan (vegan or not), it makes a delicious dish that you can enjoy with some other seasonal veggies. 

Carrot, sweet potato, red lentil and coconut milk express soup

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🌟 Happy New year 2018 everyone! 🎉

    We start the new year with a new soup recipe. An express recipe for a comforting but balanced quick meal. No detox planned here - don't feel like it when you don't eat excess food during the Xmas and NYE celebrations. But don't worry if you're looking for a healthy but yummy dish, this is it!

   I improvised this soup a few weeks ago, it was already around 4PM and I had not had lunch yet so I made this soup in no time with what I got in the kitchen and added some toasts, it was the ideal slunch! I made it again for the blog writing and adjusting the ingredients and quantities this time. You may want to add the coconut milk into the saucepan or serve the soup with a coconut whipped cream for a more cocooning visual aspect.

{ Waiting for Christmas } Orange spiced hot chocolate (vegan option)

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    Let's continue with some typical Winter drink, hot chocolate! I don't know about you but I love Christmas drinks, whether it is mulled white wine, Swedish Glögg or more comforting drinks like this red wine hot chocolate. Of course, there's the typical American eggnog.


   I'm more about coffee in the morning and then I like to enjoy tea or infusion during the day. On Winter cold days, I sometimes go for more comforting drinks like hot chocolate and I loved this one I made last year so now is your turn to enjoy too! Orange and chocolate always do a good marriage like here or here. 

{ Waiting for Christmas } Riisipuuro, cinnamon Finnish rice pudding and stewed cranberries (vegan option)

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    Today, I'm taking you to Scandinavia again because it had been a long time since I shared a recipe from Northern Europe and that I love its - sweet most of all - cuisine and hope to be able to enjoy it over there one day!

   The riisipuuro is a typical Finnish rice pudding but I could have shared the Swedish recipe of the risgrynsgröt or Danish risengrød. It's a Christmas specialty that most families enjoy during the celebrations of the end of the year. The rice is cooked slowly in milk (I chose plant-based) then served and each one can add sugar and cinnamon according to one's tastes. 

Home made burgers buns (vegan)

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    A year ago, almost to the day, I published the recipe of pink burgers with beetroot buns and patties (here). I had wanted to make some again since but with buns more sweet and moist like brioche and less bread because they're my favorite. So I made a new burger recipe that I'll publish by the end of the week.

   I don't often take time to make bakery, however I love it, I like to knead the dough for bread, brioche and else and watch it rise slowly like magic. I don't have a food processor so I do everything by hand but I like this step I find relaxing like those little foam balls you knead inside of your palm to destress yourself.  And after all, this is not so long, you just have to think about the rise time ahead.

Raspberry, coconut, speculoos vegan popsicles

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   Well, it's seem that this year, Summer has decided to take some liberties, at least on the Northern part of France and maybe Europe. It's either a heat wave or rain and "cold" weather, hard to know what to where or to plan anything, especially when you're working outside. I have had a whole bunch of different clothes and shoes just "in case of" in the trunk of my car at work.

   Anyway, I decided to share this recipe of popsicles because, hey, Summer is going to come back anytime! Since I've been back from Amsterdam and the delicious speculoos cookies I brought back, I often prepare a dessert with this coconut yogurt, fresh raspberries and speculoos cookies, I don't know where that association came from but I love it! So I thought, why not make some popsicles with these ingredients 😉

Aloo gobi, cauliflower and potatoes dry Indian curry & carrot raita

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   Another Indian recipe, yep, I love that cuisine! Because of its flavors but also because it's easy to eat vegeterian, what is most appreciated when you go and eat at the restaurant. And this is just in an Indian restaurant we often go to when I visit my mom in my home town that I discovered this dish. I had had a painful dental intervention the day before and I had trouble eating and appreciating any solid food so I chose this dish hoping it would be soft enough for my sore teeth.

   The veggies were not only soft but deliciously cooked with spices so when I had some cauliflower leftovers a little time after that, I wanted to enjoy some aloo gobi again at home. "Aloo" stands for "potatoes" and "gobi" for cauliflower, it's a dry Indian curry. 

Winter vegetable vegan patties and their yoghurt sauce (gluten free)

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   Hide veggies and fruit for children who don't really like them, that the theme of the last Bataille Food of yesterday proposed by Anne-Laure. I confess I had a little trouble finding a really original idea with seasonal vegetables (that was not already on the blog) because I've always liked vegetables and fruit in general (apart from Brussel sprouts and green peas... still true today), I don't really understand how can someone (child or adult) not like them and most of all why.

   So this challenge was a reason to try a new recipe from the book Vegan from Marie Laforêt (a great French vegan food blogger). I adapted her mini vegetable patties with seasonal veggies such as carrots, leek and cauliflower.