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 😁

Vegan cocoa crepes with pear and almond masala chai spices topping

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    After the Christmas yule log cakes and other treats, in France, we have a busy food calendar. In January, we enjoy French kings cakes (called "galettes des rois") for the Epiphany, which is a sort of large flaky puff pastry filled with frangipane (home made almond cream mixed with custard). You hide a lucky charm inside and the one who finds it when eating the galette des rois is said to be the king and can wear a paper crown and chose his queen (reverse way of course if it's a woman). Some traditions also say that the one who finds the lucky charm has to buy the galette des rois the following year.


   Anyway, after this very light pastry in January, we enjoy crepes in February for Candlemas (the "Chandeleur"), crepes are very typical in France and especially in Brittany but I have to say, I make crepes all year long, as soon as I'm craving some for snack, breakfast or dessert. And so here we are and as last year, with these rooibos vegan crepes topped with a home made orange coconut syrup, I wanted to publish a recipe a little different. And I had been willing to try cocoa crepes for a long time and the first test was a success and they were not sickly as I would have thought using so much cocoa powder. They're even very good on their own, but I wanted to add a little something to make it a real dessert and served them with some pear and a home made almond chai spices topping. I really suggest you to enjoy them warm because, thanks to the cocoa, the crepes are so moist!

Split pea and Winter vegetable soup

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   This is with a new soup recipe we'll start the year because, whether it is warm in Winter or cold in Summer, it's an easy way to a healthy but yummy balanced dish without having to stay before the stove. It's also a good mean to stay hydrated because we tense to drink less water in Winter. And the last good thing about soups is that you just cook it, eventually blend it and just pour it in a bowl and enjoy!

   Today, I decided to honor the split pea that is too often left aside in the kitchen. By the way, did you know that split peas are... green peas that are dried (and else)? Cooked here with some Winter veggies, herbs and spices. Then I mixed a part of the soup to make it smooth. Do not hesitate to add some cooked rice leftovers and/or smoked tofu dices for a balanced healthy dish, my favorite are the almond sesame and Black Forest ones from the Taifun band.

   And if you fancy trying another recipe with split peas, I suggest you this dhal served with roasted aubergine/eggplant and some mint yogurt sauce, so more of a Summer dish, but you can swap with a Winter veggie instead.

{ 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.