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 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.

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.

{Waiting for Christmas } Cinnamon cranberries biscotti (vegan option)

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    Christmas is just around the corner, so here are my last recipes for these holidays and yes, cranberries again! I love them and the season is so short, you have to enjoy them as much as possible. Last year, I had frozen some but as it is rare that I use frozen fruit now so I didn't even use them because, let's be honest, the texture is different and sometimes not appropriate for some recipes. Don't we appreciate fruit and veggies when they're in season after having waited for them impatiently, after all?

{ 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.

Avgolemono, Greek rice and lemon soup

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    For this special lemon week on the blog to celebrate the Lemon Festival held in Menton, on the French Riviera (France), between Nice and the Italian frontier, I wanted to find a savory recipe to propose on the blog because, even if I like cakes and pastries, one is enough in a week ! At least, not to my stomach but my body... ha ha.  I could have share the recipe of the Italian lemon pasta but I already have a recipe of macaroni with lemon and mascarpone cooked like a risotto here.

   And after a few researches, I stumbled upon this typical Greek dish. I know well the Greek cuisine but didn't even know this recipe called Avgolemono that is made of egg (avgo) and lemon (lemono) - as its name says. Traditionally , it's prepared with meat broth, egg and rice, some put meat inside too, most of the time chicken.

Lemon chia seed cardamom moist cake (vegan)

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    In France, we have several celebrations in some regions and before Carnival, the 84th Lemon Festival is being held in Menton, on the French Riviera between Nice and the Italian frontier since last Saturday and until March 1st. So I decided it was going to be lemon week on the blog! I love citrus fruit and lemon is part of them of course, the lemon cake is one of my favorites but I had never baked one, except these Italian lemon ricotta individual cakes. 

Orange cardamom rice pudding brulee (vegan option)

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    I think rice pudding is a comfort dessert most people seem to like, maybe because it reminds of childhood for some, like me. I like to make different versions of it like here or here. Today, I'm taking part to a new edition of the Battle Food and the theme chosen by Lova was "Rice Battle", I love it either in savory or sweet dishes but I really wanted to try rice pudding with citrus fruit and I chose the oranges because this is a fruit I cook too rarely. 

Chocolate cocoa kaki persimmon mini cakes (vegan and gluten free option)

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   For once, we start the week with a sweet recipe but this is because there will be three recipes on the blog. Last week, I caught an ugly virus, a not common and child illness, more fun! Something between the flue and the chickenpox, with a few days of fever and a facial edema, not glamorous at all, I really not wish it to you. The only good thing about it is that you only catch it once in your life, thank you very much!


   Anyway, this is why I didn't have the strength or appetite enough to cook or even sit and write on the blog. But, in exchange, you'll be more spoiled this week! 😊


   A few weeks ago, I had the chance to win the book The Vibrant Table from Anya Kassoff (named Green in France) thanks to a giveaway on a French blog. It's a book of "a vegetarian, gluten free, mostly vegan and sometimes raw kitchen". It's about 300 pages so there is a bunch of recipes to try. What I liked about the book : there is a long introduction where the author, an anglo-saxon food blogger, born in Russia, who lives in Florida, explains her culinary path and how she got there with a blog and book. She also writes about her favorite ingredients, their benefits and gives basic recipes. Each recipe is also introduced with a little text and I liked it a lot because it's quit rare in cook books. If you don't know her blog yet, you can also find recipes online on Golubkakitchen. 


   I was seeking for comfort food recipes and I stumbled on this chocolate persimmon cake and immediately wanted to try it, because I like persimmons but don't often think to buy some and I had never cooked any. I went for individual cakes because I think it's handy to eat and also because I always find them cuter than a large cake. 


   I first try her version and it was good but I added my own modifications because I wanted to taste the buckwheat flour and banana less, I also replaced the ground nuts with almonds and the quinoa flakes with toasted soy (because I has some in the kitchen). I also replaced the egg with yogurt because I only made half of the quantities and using half an egg is not that easy...