EPIC BREAKFAST(S)

What makes or breaks your breakfast?

For me it’s bananas. I have to have bananas or my day is, well, spoiled. That’s a habit I’ve acquired from my dad, a seasoned runner who won’t go a day without his natural dose of potassium.
Nonetheless, I find that often bananas get lonely. You need to top them off with something, such as soy yoghurt, cereals or other fruits. I come up with new concoctions to go with my bananas every day.

This bad boy was my epic Sunday breakfast: banana, chia seeds, rice milk, a pinch of maca flour, green banana flour, soy yoghurt, agave syrup and flaxseed. PHEW.

The key to me is to soak the chia seeds (about one tablespoon) in a bit of rice milk for about 10 minutes before adding the other ingredients, so they get a bit “puffy”.
I then added a pinch of maca flour and a tablespoon of green banana flour (both of which I got in Brazil last time I was there…). Mix it up, slice the banana, add the yoghurt, sprinkle with flaxseed and top it all off with as much agave syrup as you wish. Then, obviously, indulge.

So how’s your epic breakfast?

THE VEGETARIAN TRAVELER CHALLENGE: STRASBOURG EDITION

Oh hey world, I’m back! With a relatively old post, though still relevant, that I’d written a few months ago after my trip to Strasbourg.

Between the end of my Master’s program and the beginning of my internship, I was lucky  to have my parents’ company. There’s just nothing quite like sharing rice and beans with them, all the while trying to explain to my dad why I’m skipping the scrambled eggs.

As a vegetarian, I have learned to find my way around Paris when it comes to yummy food. It’s actually not that hard if you have the means and the people who support you, which is however not the case when your parents are such typical Brazilians and lovers of all-things-meaty.

While I was doing a fairly good job at being an at-home vegan prior to my parents arrival, my determination has since gone way downhill. Nope, I haven’t had meat, but I may have had an egg or two, and cheese every-single-day for the past two weeks.

My parents are bons vivants, lovers of traveling and good food. While at Rouen  for a few hours, we stopped THREE TIMES to eat/drink. We marvelled more at the interior design of restaurants than at the city itself.

At restaurant no. 2, it dawned on me that I couldn’t have anything on the menu. “I don’t eat meat” I said, hoping the waiter would come up with a miraculous solution. “We have salmon” he suggested. “Non, merci…”. He eventually digged up a carrot soup that looked as unappetizing as, well, plain carrot soup, when compared to the crispy fries and local meatfull meal my parents and my boyfriend were indulging in. I’m a “bonne vivante” too, damn it. I love tasting new things. I find that very often at restaurants that aren’t specifically vegetarian I end up compromising either my ideals or my palate. So far, it’s been the latter rather than the former.

My attempt at a home-made local breakfast, 100% vegetarian, mostly vegan

In March, we were gone to my beloved Strasbourg, where I’d been for the first time last summer with my mom. But while I was able to convince her to eat at such gems as Pur Etc, when it comes to traveling with my dad he can be pretty intransigent about having good wine and good meat. Specially in Alsace, a region renowned for its versatility in cooking all kinds of animals (particularly pork).

I’d love to give tips on vegetarian restaurants with traditional food, but that’s an oxymoron. I can, though, say what I found in the sea of sauerkraut with sausages.

Flammekuche, or tarte flambée

At the classic Corde à Linge, I ordered the späetzle. It’s a traditional fried pasta that somehow tasted like childhood to me. It’s not vegan, but again, I’ve been inclined to compromise lately. There are also plenty of restaurants that serve vegetarian tartes flambées, a very thin “pie” which resembles mostly pizza. While not vegan either, it’s a good pick for the vegetarians out there on a quest for traditional food.

At Colmar, while at the Wistub Brenner, I ordered a “Bibalakas”, i.e. a traditional dish with plenty of potatoes, cheese and yes, a handful of ham. But since everything comes separated, it’s not hard to just leave the ham aside or to give it to the omnivore sitting next to you.

On Saturdays there is a lovely market at Place du Marché with plenty of local products at affordable prices to choose from. Definitely worth the visit if you’re looking for veggies, homemade pies, local cheese, fresh jam and beautiful flowers. Once again, not 100% vegan-friendly, but mostly vegetarian.

Finally, when in doubt – beer. The Académie de la Bière on rue des Juifs is just fantastic (now serving veggie burgers!). And if it gets you excited for more (as it got me), find your way to Village de la Bière for your pick of the best beer to take back home.

Do you feel the same way about being a vegetarian traveler?

Don’t miss out:

Pur Etc  15 Place Saint-Étienne
Corde à Linge 2 Place Benjamin Zix
Académie de la Bière 29 rue des Juifs
Village de la Bière 22 Rue des Frères

HAVE YOURSELF A MERRY LITTLE CHRISTMAS

For the first time in my life, I’ll be spending Christmas away from my parents. For the first time, I didn’t wake up on Christmas Eve to my mom playing Christmas songs, and she’s not in the kitchen making delicious, traditional food (not on this hemisphere, anyways). We don’t have many, if any, traditions in my family – but Christmas Eve dinner is the one event we treasure dearly.

I am, however, very fortunate to be spending the day with my beloved boyfriend. The poor Jewish boy will endure a marathon of Christmas movies and a handful of crying moments on my part (tears of joy, gratitude, nostalgia tend to escape on such occasion). That’s how much he loves me. On the bright side, we’ll get to snuggle on the couch and eat roasted chestnuts, along with the many treats I’ll be preparing for tonight…

Starting by the vegan pain perdu.

I made it last night, and we’ll be having for breakfast once the boyfriend gets up (according to my mom, like pizza, pain perdu tastes better the next day).

INGREDIENTS

– One baguette
– 400 ml rice milk
– 250 ml coconut milk
– Two cinnamon sticks
– Two teaspoons vanilla essence
– Vegan butter
– Powdered cinnamon
– Mascavo sugar

INSTRUCTIONS

– Preheat the oven.
– Cut the baguette into thick slices, leave them aside.
– In a pot, mix the two kinds of milk, the cinnamon sticks and the vanilla essence. Let it simmer in low heat.
– Before it boils, once the mix is hot and the cinnamon taste has started to diffuse into the milk, soak the baguette slices, one at a time, into the mix. Let it drip before setting it on a plate. Repeat until you cover the plate (just don’t put the slices on top of each other yet – if necessary, do two batches).
– Add a teaspoon of vegan butter to each slice.
– Mix the mascavo sugar and the cinnamon powder (ratio to your liking) and cover each slice with the mix.
– Place the slices in the oven. Let it grill for about 10 minutes, or how long it takes for the sugar and the butter to melt into the bread…
– Let it cool off, or not. Just eat!

For dinner there’ll be some rich rice with vegan butter and almonds, seitan (for me), duck (for him), faux gras de Gaia (for me), foie gras (for him)… and, of course, champagne.

What will be having for dinner tonight?

I’ll be home for Christmas, if only in my dreams…

P.S.: I’ll probably be taking some time offline for the next few days, so if I don’t see you before 2014 – Happy New Year! I promise I’ll be back with plenty of great stuff to share. 🙂

SAM’S BITCHIN’ VEGAN BALSAMIC-CHOCOLATE CUPCAKE

How are you going to satisfy your sweet tooth today?

Yeah, yeah, you and me both are thinking about doing a post-Thanksgiving cleanse. I feel like all of the potatoes I’ve been eating are so needy and clingy, instead of feeding me and letting me be they just have to hold on to my belly. A muffin top is under construction.

And yet, I realized I have built up an appetite. The proverbial “sweet tooth”. I need pumpkin pie and I need it now! But I could most definitely settle for the cupcakes Sam brought the last time she came over. So the next time you’re wondering about what to bring when visiting a friend, here’s your answer.

I can attest these cupcakes are just as bitchin’ as Sam named them. Recipe and instructions below, by Sam herself!

Sam’s bitchin’ chocolate balsamic cake

makes 12 cupcakes or fills an 8-9 inch cake pan

Ingredients

1 cup whole-wheat pastry flour (T65)

1/4 cup finely ground corn flour or cornstarch

1/4 tapioca flour

1/3 cup dutch processed unsweetened coca powder

1 tsp. baking soda

1/2 tsp. fine grain sea salt

3/4 cup natural cane sugar (or muscavado sugar, if you’re feeling racy)

1-2 Tbl. maple syrup

1/2 cup extra-virgin olive oil

1 cup cold water

2 tsp vanilla extract

2 tsp balsamic vinegar

Instructions

Pre-heat oven to 170°C.
Sift together all of the dry ingredients in a bowl. In another bowl mix all of the wet ingredients, except the vinegar. Mix the wet stuff into the dry stuff being careful not to mix more than you need to. Add the balsamic vinegar just before pouring the batter into pan or cupcake mold. Pop that bitch in the oven for about 20-25 minutes (15-20 for cupcakes) or until a knife inserted in the center comes out clean.

Cool completely before serving.

Frosting!
(Approximations)

1 cup vegan butter

2 cups sucre glacé (icing sugar), sifted

1 cup cocoa powder, sifted

1 tsp vanilla extract

pinch o’ salt

Let the vegan butter come to room temp (soft but not melted). Beat it in a bowl with a wooden spoon until smooth. Add sugar, coca, vanilla and salt and beat until combined. Taste and add more of anything that seems to be missing. You can also add a small amount of non-dairy milk to thin it out.

We were in a festive mood that night and decided to pair up the cupcakes with a cachaça tasting! There was no better way to end our feast.

NB: My boyfriend and I produced and filmed a documentary about cachaça in Brazil last year: Ceci n’est pas de l’eau. It is currently in post production.

PS: Just a reminder that TFL is also on Facebook and Twitter. Don’t miss out!

SAM’S CHIPOTLE-SQUASH DUMPLINGS

Sam and I met a few years ago completely by chance. When I say “by chance”, I mean to say that the anglophone community/bubble in Paris is small enough that you’re almost sure to stumble upon every single member at least once. Most times they become acquaintances on Facebook – but sometimes, if you’re lucky, you’ll find someone like Sam who’ll stick around to make your life a lot better. Long story short, Sam is a multitalented individual, an infinite pool of knowledge and one of my dearest friends. The chipotle-squash dumpling is one of her many culinary creations (which will probably soon enough earn their own whole category on this blog). 

Needless to say, this recipe is vegan and surprisingly healthy for how good it looks and tastes. Below are the step-by-step instructions on how to make your own heavenly dumplings. I guarantee they taste even better if prepared with friends over a few glasses of wine. Watch the video above for an illustration of what I mean.

INGREDIENTS:

For the dumplings (makes about 20):

1 small butternut squash
5-6 shallots
1 tbs sesame oil
1-2 tbs sesame seeds
3 cloves of garlic
1 lime juice
1 ts salt
1 tbs vegan butter
1-2 tbs powdered ginger
2 chipotle peppers
1 tbs mirin
1 tbs soy sauce
1 tbs adobe sauce
Handful of cilantro
Dumpling wrappers

For the sauce:
50 ml soy sauce
15 ml mirin
15 ml rice vinegar
10 ml sesame seed oil
1-2 cloves of garlic
1 lime juice
15 ml water
5 ml chipotle/adobe sauce
1 tbs minced cilantro
1 tbs powdered ginger

INSTRUCTIONS:
1. Chop up butternut squash into tiny cubes. Chop up shallots and garlic.
2. Fry sesame seeds in sesame seed oil until seeds start turning brown and puff up.
3. Add vegan butter, shallots for two minutes.
4. Add squash and powdered ginger.
5. Once pumpkin is cooked, remove from heat and add chipotle peppers, ginger, lime juice, mirin, soy sauce and adobe sauce.
6. Transfer to a bowl and let it cool until about room temperature.
7. Take a puree stick and puree so that it’s easier to scoop it out, but leave it choppy. Add a handful of chopped or minced cilantro.
8. Put a bit of flour on the cutting board, lay out dumpling wrappers, put a spoonful the filling on the middle of the wrapper, making sure to leave a a border so you can wrap it later. To close the dumpling, put some water on the border and fold it. Repeat for all dumplings.
9. Steam the dumplings in a bamboo steaming basket for about 8 minutes.
10. Dip those bad boys in sauce and chomp.

As for the sauce, just mix it all together.

Bon app’!

THE KILLER CEREAL SALAD

I find fall to be such a tricky season. The change in temperature turns me into an eating machine; I guess my Brazilian body doesn’t know what to make of it and figures out, when in doubt, eat. Now that’s a trap I’ve fallen into multiple times before – come each and every fall, I start gaining weight. By winter I decide there’s absolutely nothing better in the world than hibernating, but since I’m not a bear, it doesn’t really work.

This is why this year I decided to do it differently. Even though I am completely addicted to olive bread, I’m trying (for now) to stay away from refined carbs. Instead, I rely on grains and cereals to get the energy I need to face the cold. This is where The Killer Cereal Salad comes in (I couldn’t resist the pun. Why resist a pun?).

This salad is incredibly easy to make, and can be served warm or cold. All you’ll need are the cereals, grains and veggies of your choice, some seasoning, mix it all up, and voilà. Who needs bread and hot cocoa?

Here’s what I used.

The 1-minute video above shows step by step how to make your own killer salad.

Some observations:

– The the seeds off of the bell peppers and tomatoes.
– Press the garlic with a spoon or knife before slicing it, so it gives off more flavor.
– I don’t like to cook the veggies beforehand. Instead, I add them to the cereals once they are done and still warm, so the veggies get to “cook” a little bit while I prepare and fry and onions and garlic.

Bon app’!

Video credits:

Shot by Yann-Yves O’Hayon-Crosby; Edited by myself.

OLIVIA’S COCONUT LENTIL SOUP

The weather has been quite miserable lately. If you’re in Paris, you know what I’m talking about; if you’re not, trust me, you’re not missing out on much. But as much as I dislike rain, I do love how it perfectly sets up the mood for cuddling up with a bowl of soup while watching some corny TV show. I live for soup and corny TV shows.

It is hence the perfect moment to make yourself some of Olivia’s coconut lentil soup. This is the perfect good-fat comfort food you know you need at times like these. It is also exotic enough to take you somewhere warmer, even if only in your mind and in your stomach.

I made a few changes here and there to fit my taste better (e.g. make it vegan), but also I didn’t have all of the ingredients. Here’s my version below, but you can check the real deal here.

You’ll need (items in blue were altered from original recipe):

Can I get a YUMM?

THIS VEGAN PÃO DE QUEIJO WILL BLOW YOUR MIND

Not from the creators of  I can’t believe it’s not butter!, here’s I can’t believe it’s not cheese. So what’s “pão de queijo”? If you’ve ever been in contact with Brazilians or Brazilian culture, you’ve probably heard of Brazilian cheese balls. The texture is uniquely mushy, which I adore, but I understand it can be peculiar for those who didn’t grow up with it. Now, Brazilian food is sooo not vegan, which is ok most of the time, but not when it’s about pão de queijo. I crave these babies every other day, so I figured I had to come up with an alternative. Lo and behold, the vegan “cheese” balls.

– 1 cup (200-250 grams) prepared tapioca flour
– 1 tablespoon olive oil
– 1 tablespoon of flaxseed oil (or two of olive oil)
– 1 teaspoon of salt
– 1 tablespoon of chia seed (optional)
– 250 grams of mashed cooked mandioquinha*

* I’ve seen it been translated as parsnip, but that’s not quite it. In any case, I feel like most potato-like vegetables will do the trick – I’ve heard it works just as well with sweet potatoes.

Mix the first 5 ingredients until it turns into a crumbly texture, then add the parsnip and mix well. For me, the “dough” became just perfect to roll into little balls, but if it’s sticky to just add a little bit of water and it should work. 10 minutes in a preheated oven and voilà!

PÃO DE QUEIJO VEGANO – VERSÃO BRASILEIRA

– 1 copo (200-250 gramas) de farinha de tapioca preparada
– 1 colher de sopa de azeite
– 1 colher de sopa de óleo de linhaça (ou duas de azeite de oliva) 
– 1 colher de chá de sal
– 1 colher de sopa de semente de chia (opcional)
– 250 gramas de mandioquinha cozida amassada

Misture os primeiros 5 ingredientes até virar uma farofa, depois adicione a mandioquinha e misture bem. Pra mim a massa ficou no ponto de enrolar, mas se tiver grudando é só colocar um pouco de água. 10 minutos no forno pré-aquecido e voilà!

MY SPECTACULARLY EASY VEGAN STROGANOFF

This past summer I was lucky enough to have my mom spending a few weeks with me while my boyfriend was away at work. After converting her into my then pseudo-vegetarian diet, you can imagine how happy I was to get home to a vegan stroganoff. Mom knows me too well. It’s been a favorite of mine ever since, and here’s how to make it.

INGREDIENTS

– A block of tofu (I like the organic Monoprix one with fines herbes)

– Two pots of natural, unsweetened soy yogurt

– Two onions

– Coconut oil

– Vegetable broth

INSTRUCTIONS

– Just like almost any other recipe I make, I start off by finely slicing the onions and frying them in coconut oil

– Once the onions are nicely caramelized, toss in the tofu (cut into cubes) and fry it for a bit

– Add the two pots of soy yogurt and the vegetable broth (a portion will do)

– Mix it all up!

I usually have it with a bit of rice and a handful of spinach. When I grow up I wanna be as strong as Popeye.

HAVE YOU HEARD OF KONJAC?

A few days a week, I have the very glamorous task of cooking lunch in advance so that I can bring it to class the next day. I usually end up doing so late at night, after doing the dishes, when I’m tired and just plain uninspired. I have a feeling I’m not the only one.

After a few years of practice, I have become a master at putting together practical dishes to look forward to when the dreadful mid-morning hunger strikes. My latest favorite discovery is the shirataki de konjac.

Konjac is a miracle root from Asia (where else?) with almost no taste,  which flour is commonly turned into noodles. With a high fiber content and virtually no calories (40 cal for about 200 grams, unheard of!), shirataki de konjac is just the bees knees.* Even better, it comes already “cooked” in a funky liquid, so all you have to do is rinse it and throw it in boiling water for a minute or so.

This time I decided to top it with a sauce made of onions fried in coconut oil, soy yoghurt (I use Sojasun “nature”) and vegetable broth. Voilà, 5 minutes later my meal was ready, all nice looking and mouth-watering.

* You can find it  at Monoprix for roughly 3,50 euros a pack (about 200 grams), or you can be sneaky about it and go to Asian stores in Belleville or in the 13th. Paris Store sells it for about 1,80 euro a pack.