Category: SNACKS

Eggplant and Tomato Confit

~ Karine K ~ 1 Comment
Eggplant and Tomato Confit
Eggplant and Tomato Confit

I first tried this Eggplant and Tomato Confit recipe last year and I can’t stop making it. It’s the type of things that’s often available in my fridge, for busy weeknights, or even for company. I served this at the last Livity Gardens Cooking Lab, and the guests made sure I would share the recipe. It is from a French Canadian recipe site, K pour Katrine. Katrine is very good at offering ideas for plant-based and gluten-free meals. The recipes are in French, however, so I took the liberty of adapting it to my kitchen and translating it for you, beautiful people.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Eggplant and Tomato Confit

Eggplant and Tomato Confit | livitygardens.com
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 medium eggplant, diced
  • 3 garlic cloves, smashed
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 1/3 cup slivered almonds
  • Sea salt and pepper, to taste

Instructions

Place the oil in a nonstick skillet and put over medium heat. Add the eggplant and sautรฉ about 10 minutes, until the soft and golden. Add the garlic, the rosemary and thyme sprigs, and sautรฉ for an additional 2 minutes. Add the tomatoes and let cook, over medium-low heat, about 25 minutes. Add the almonds, raise the heat, and deglaze with the balsamic vinegar. Season to taste with salt and pepper and remove the garlic and sprigs of fresh herbs. Serve on toasted baguette or crackers. I also love this confit as a sandwich spread, as well. Bon appรฉtit!

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Confit de tomates et aubergines

Eggplant and Tomato Confit | livitygardens.com
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’huile d’olive
  • 1 aubergine moyenne, coupรฉe en dรฉs
  • 3 gousses d’ail, รฉcrasรฉes
  • 1 branche de romarin
  • 1 branche de thym
  • 2 tasses de tomates cerises, coupรฉes en deux
  • 2 c. ร  soupe de vinaigre balsamique
  • 1/3 tasse d’amandes tranchรฉes
  • Sel de mer et poivre, au goรปt

Instructions

Chauffer une poรชle anti-adhรฉsive ร  feu moyen et ajouter l’huile. Ajouter les aubergines et faire revenir 10 minutes, jusqu’ร  ce qu’elles soient tendres et dorรฉes. Ajouter l’ail, le romarin et le thym et cuire deux minutes de plus. Ajouter les tomates et cuire ร  feu moyen-bas, pendant 25 minutes. Ajouter les amandes, augmenter le feu, et dรฉglacer avec le vinaigre balsamique. Assaisonner de sel de mer et de poivre et retirer l’ail et les branches d’herbes. Servir sur de la baguette ou des craquelins. J’adore ce confit comme tartinade sur des sandwichs. Bon appรฉtit!

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Nicecream: A quick breakfast the kids and I love

~ Karine K ~ Leave a comment
Nicecream with Wild Blueberries and Coconut Bacon
Nicecream with Wild Blueberries and Coconut Bacon

There’s nothing like nicecream on a Sunday morning. The kids can choose the flavor, and each of us garnishes with different toppings. They like theirs garnished simply with oats. I enjoy using different things I have on hand for my toppings. This morning, to the oats I added coconut bacon that I made yesterday, as well as some frozen wild blueberries. The sweet-salty combo is out of this world. For a different twist, I also like this Matcha Nicecream with Pistachio Chewy Bites.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Nicecream

Nicecream with Wild Blueberries and Coconut Bacon
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale
  • 6 bananas, peeled, cut in thirds and frozen overnight
  • 1/2 cup to 1 cup plant milk
  • 1 teaspoon blue spirulina, beetroot, maqui, or goji berry powder, for color OR simply add 1/2 teaspoon pure vanilla extract, for a vanilla nicecream

Instructions

Put all the ingredients in a high speed blender and blend, adding more plant milk as necessary to achieve the desired consistency. Garnish to your heart’s content!

Keywords: nicecream, breakfast, banana

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Nicecream : une crรจme glacรฉe aux bananes toute simple, pour un petit-dรฉjeuner rafraรฎchissant

La fameuse nicecream prend des airs de dimanche matin. Les enfants choisissent la saveur, chacun choisit ses garnitures, un vrai jeu d’enfant! Ces derniers prรฉfรจrent leur nicecream garnie simplement de flocons d’avoine, alors que j’aime bien expรฉrimenter avec les trucs que j’ai sous la main. Ce matin, par exemple, en plus des flocons d’avoine, j’ai ajoutรฉ des bleuets sauvages congelรฉs et du bacon de coco que j’avais confectionnรฉ hier pour notre dernier pool party de l’รฉtรฉ. Le combo sucrรฉ-salรฉ est top!

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Nicecream

Nicecream with Wild Blueberries and Coconut Bacon
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  • Author: Livity Gardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2–3 portions 1x

Ingredients

Scale
  • 6 bananes bien mรปres, pelรฉes, coupรฉes en trois, et congelรฉes au moins une nuit
  • 1/2 ร  1 tasse de lait vรฉgรฉtalien
  • 1 c. ร  thรฉ de poudre de spiruline bleue, de betterave, de maqui ou de baies de goji, pour la couleur, OU 1/2 c. ร  thรฉ d’extrait de vanille pur

Instructions

Placer tous les ingrรฉdients dans un mรฉlangeur haute vitesse. Pulser, en ajoutant plus de lait si nรฉcessaire, jusqu’ร  l’obtention d’une consistance douce et crรฉmeuse. Garnir ร  souhait.

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Indian Eggplant Dip

~ Karine K ~ 4 Comments
Indian Eggplant Dip
Indian Eggplant Dip

This Indian Eggplant Dip is my new favorite dip! In India, they would refer to this as a “pickle”. It’s a side dish, usually very spicy, that you use as a garnish to rice and curries. But this recipe is so good, I made a dip out of it. It’s fabulous with crackers. But no worries, I also serve it with rice and curries. This Indian Eggplant Dip is simple, quick, and satisfying.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you enjoy eggplant in Indian recipes, try this Brinjal Fry (Indian Sautรฉed Eggplant).

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Indian Eggplant Dip

Indian Eggplant Dip
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  • Author: Karine K

Ingredients

Scale
  • 4 tablespoons grapeseed oil
  • 2 medium eggplants (about 4 cups), roughly chopped
  • 1–2 serrano peppers, depending on the heat desired, chopped
  • 1 1/2 teaspoon sea salt (or to taste)
  • 4–5 cloves garlic, chopped
  • 1 teaspoon cumin seeds
  • Juice of 1 lemon
  • 1/4 cup fresh cilantro, minced

Instructions

Rinse eggplant cubes and drain very well. Heat the grapeseed oil in a large sautรฉ pan over medium-high heat. Add the eggplant, mix well to coat in oil, cover and cook 5 minutes, stirring occasionally. Add serrano peppers and salt, mix well, cover and cook for an additional 10 minutes, stirring occasionally, making sure to adjust the heat accordingly. Remove to a food processor. Add the garlic, the cumin seeds, and the lemon juice. Process until desired consistency. I personally like having little chunks. Remove to a bowl and fold in the cilantro. You can garnish with more lemon juice and some fresh minced onions. You can serve along with a spread of curries and other Indian dishes, but I love my pickle the most with naan or as a condiment with my Vegetable Biryani.

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Trempette d’aubergine ร  l’indienne

Indian Eggplant Dip
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Ma nouvelle recette prรฉfรฉrรฉe! Ce plat, fait avec des aubergines du jardin bien chaudes de soleil et presque juteuses, est un rรชve. Pendant les vacances des fรชtes, j’en avais encore cinq ou six belles aubergines dans le jardin, qui tentaient tant bien que mal de se protรฉger du premier froid. Mes beaux-parents รฉtaient ร  la maison et ma belle-mรจre a toujours une sublime recette ร  partager. Chacune est un trรฉsor en elle-mรชme, mais celle-ci, si simple et savoureuse, a gagnรฉ mon coeur. Vous voudrez la manger avec et sur tout. Promis.

  • Author: Karine K

Ingredients

Scale
  • 4 c. ร  soupe d’huile de pรฉpin de raisin
  • 2 moyennes aubergines (environ 4 tasses), hachรฉes grossiรจrement
  • 1–2 piments serrano, selon la tolรฉrance, hachรฉs
  • 1 1/2 c. ร  thรฉ de sel de mer (ou au goรปt)
  • 5–6 gousses d’ail, hachรฉes
  • 1 c. ร  thรฉ de graines de cumin
  • Jus de 1 citron
  • 1/4 tasse de coriandre fraรฎche, รฉmincรฉe

Instructions

Rincer les cubes d’aubergine et bien รฉgoutter. Dans une grande poรชle, chauffer l’huile ร  feu moyen-รฉlevรฉ. Ajouter l’aubergine, bien mรฉlanger, couvrir et cuire pendant 5 minutes, en remuant de temps ร  autre. Ajouter les piments serrano et le sel de mer, mรฉlanger, couvrir et cuire ร  nouveau 10 minutes de plus, en remuant occasionnellement. S’assurer d’ajuster la tempรฉrature du feu pour s’assurer des lรฉgumes dorรฉs, mais pas brรปlรฉs. Retirer du feu et transfรฉrer dans le bol d’un robot culinaire. Ajouter l’ail, les graines de cumin et le jus de citron. Pulser jusqu’ร  l’obtention d’un mรฉlange homogรจne, mais grossier. Transfรฉrer dans un bol et incorporer doucement la coriandre fraรฎche. Vous pouvez garnir de plus de jus de citron et d’oignon cru hachรฉ finement, si dรฉsirรฉ. Vous pouvez servir en accompagnement avec autres plats indiens. Personnellement, j’aime mon pickle avec du naan ou avec mon Biryani aux lรฉgumes.

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Quick, simple and delicious Indian Eggplant Pickle

Legendary Baba Ganoush

~ Karine K ~ 4 Comments
Legendary Baba Ganoush
Legendary Baba Ganoush

This Legendary Baba Ganoush recipe has become one of my favorites! Maybe because eggplant grows like mad in my garden, but I’ve developed a deep love for them. I love to flame-roast my eggplant first, and then, I keep the skin and the seeds in there. Makes the whole job easy and the meal nutritious! So it has become a very quick and simple recipe that I can indulge in quite often. You should try it!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you like eggplant and Indian flavors, try this Indian Eggplant Dip, a very similar dish to baba ganoush.

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Legendary Baba Ganoush

Legendary Baba Ganoush
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  • Author: Karine K

Ingredients

Scale
  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 cloves garlic, chopped
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped
  • Sea salt and pepper, to taste
  • Garnishes: toasted pine nuts, cayenne, parsley

Instructions

Preheat your oven to 400ยฐ. Prick the eggplant skin in 3-4 places with a small, sharp knife. Char the skin of the eggplant, using tongs, over the flame of a gas burner or on the grill, until it is blistered in spots. Transfer the eggplant to a baking sheet and bake for 30-40 minutes, until the eggplant is very tender. Remove from the oven, let rest until cool enough to handle. Cut the stem and remove the blackened pieces of skin as much as you can, without fussing over the task (skin is good!). Transfer to a food processor. Add the tahini, garlic, lemon juice, cumin, coriander, olive oil, parsley, and salt and pepper to taste. Purรฉe until smooth and creamy. Garnish with toasted pine nuts, cayenne, and fresh parsley.

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Baba ganoush lรฉgendaire

Legendary Baba Ganoush
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Cette recette est maintenant une de mes recettes prรฉfรฉrรฉes.ย  Peut-รชtre est-ce parce que les aubergines poussent comme de la mauvaise herbe dans le jardin, mais j’ai dรฉveloppรฉ un amour certain pour ce lรฉgume si beau ร  voir pousser. J’aime bien griller la peau de mon aubergine avant de la mettre au four. Je la conserve ensuite, ainsi que les graines, pour une recette simple et nutritive!

  • Author: Karine K

Ingredients

Scale
  • 1 grosse aubergine
  • 2 c. ร  soupe de tahini
  • 2 gousses d’ail, hachรฉes
  • 1/4 tasse de jus de citron
  • 1/4 c. ร  thรฉ de cumin moulu
  • 1/4 c. ร  thรฉ coriandre moulue
  • 1 c. ร  soupe d’huile d’olive
  • 1 c. ร  soupe de persil plat, hachรฉ
  • Sel de mer et poivre, au goรปt
  • Garnitures: noix de pin grillรฉes, cayenne, persil frais hachรฉ

Instructions

Prรฉchauffer le four ร  400ยฐ. Piquer l’aubergine quelques fois ร  l’aide d’un petit couteau pointu. En utilisant des pinces, griller l’aubergine de tous les cรดtรฉs sur la flamme d’un rond au gaz, ou sur le grill. Transfรฉrer l’aubergine sur une plaque de cuisson et mettre au four pendant 30 ร  40 minutes, jusqu’ร  ce que l’aubergine soit tendre. Retirer du four et laisser reposer pendant 15 minutes. Couper la tige et retirer les parties trop grillรฉes de la peau. Transfรฉrer l’aubergine dans le bol d’un robot et ajouter le reste des ingrรฉdients, sauf les garnitures. Rรฉduire en purรฉe. Servir garnie de noix de pin grillรฉes, de cayenne, et de persil frais.

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Traditional Falafel

~ Karine K ~ 3 Comments
Traditional Falafel
Traditional Falafel

The recipe for this traditional falafel, or little bites of chickpea heaven, is fantastic. You can put the falafel on top of a salad, stuff them into a pita along with toum and fresh tomatoes and lettuce, eat with rice, the choices are endless! This recipe will give you about 36 falafel so feel free to cut in half if needed. It’s also nice to use half fava beans and half chickpeas.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Traditional Falafel

Traditional Falafel
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  • Author: Karine K
  • Yield: 36 falafel 1x

Ingredients

Scale
  • 1 pound dry chickpeas, soaked overnight
  • 1 small onion, chopped
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 6 cloves garlic
  • 2 tablespoons chickpea flour
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cardamom
  • Grapeseed oil for frying

Instructions

Drain and rinse the chickpeas well. Transfer them to the bowl of a food processor along with the onion, parsley, cilantro, garlic, chickpea flour, salt, cumin, coriander, black pepper, cayenne, and cardamom.

Pulse all ingredients together, scraping the sides of the bowl a few times, until the mixture is well combined, but still coarse in texture. Pour the mixture into a bowl, cover and transfer to the freezer for 30 minutes.

Heat enough grapeseed oil in a deep saucepan to deep-fry the falafel. Heat the oil slowly over medium heat, until it reaches about 370หš. You can use a deep-frying thermometer if youโ€™d like. Meanwhile, form the falafel mixture into round balls (about 1 ยฝ tablespoons per ball).

When youโ€™re ready to fry, try a test one first, to ensure the oil is at the right temperature. Each ball should take about 5-6 minutes to fry. Fry all your falafel in batches, transferring them, using a slotted spoon, to a paper towel lined plate.

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Recette traditionnelle de falafel

Traditional Falafel
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Les falafels sont si bons, mais ils me semblaient toujours si complexes ร  faire… Jusqu’ร  ce que je parvienne ร  cette recette! Tout y est: les falafels sont tendres ร  l’intรฉrieur avec une enveloppe croustillante, ils sentent bon les herbes, et ils peuvent รชtre utilisรฉs de tant de faรงons! Sur une salade, dans un pita avec tahini, ou tout simplement comme รงa, servis avec toum ou hummus. Allez-y, essayez-les! Donne environ 36 falafels.

  • Author: Karine K
  • Yield: 36 falafel 1x

Ingredients

Scale
  • 1 livre de pois chiches secs, trempรฉs toute une nuit
  • 1 petit oignon, hachรฉ
  • 1/2 tasse persil plat
  • 1/2 tasse coriandre fraรฎche
  • 6 gousses d’ail
  • 2 c. ร  soupe de farine de pois chiche
  • 1 1/2 c. ร  thรฉ sel de mer
  • 2 c. ร  thรฉ de cumin
  • 1 c. ร  thรฉ coriandre moulue
  • 1/4 c. ร  thรฉ poivre noir
  • 1/4 c. ร  thรฉ cayenne
  • 1/4 c. ร  thรฉ cardamom
  • Huile de pรฉpin de raisin pour la friture

Instructions

ร‰goutter et rincer les pois chiches. Placer dans le bol d’un robot culinaire et y ajouter l’oignon, le persil, la coriandre fraรฎche, l’ail, la farine de pois chiche, le sel, le cumin, la coriandre moulue, le poivre noir, le cayenne, et la cardamom.

Pulvรฉriser tous les ingrรฉdients jusqu’ร  l’obtention d’un mรฉlange grossier et uniforme, en prenant soin d’incorporer les ingrรฉdients qui se retrouvent sur les parois du bol de temps ร  autre. Mettre le mรฉlange dans un bol, couvrir, et placer au congรฉlateur pendant 30 minutes.

Verser assez d’huile de pรฉpin de raisin dans une casserole pour y submerger les falafels. Chauffer l’huile doucement, ร  feu moyen, jusqu’ร  ce qu’elle atteigne une tempรฉrature de 370หš. Vous pouvez utiliser un thermomรจtre ร  bonbon, si vous le voulez. Pendant que l’huile chauffe, faรงonner des falafels d’environ 1 ยฝ c. ร  soupe chacun.

Lorsque l’huile atteint la tempรฉrature idรฉale, placer un falafel “test” dans la casserole. (Si l’huile est trop รฉlevรฉe, le falafel cuira trop rapidement ร  l’extรฉrieur et restera mi-cuit ร  l’intรฉrieur.) Chaque falafel devrait prendre environ 4-5 minutes ร  cuire. Frire les falafels en plusieurs fois, en les transfรฉrant sur une assiette recouverte d’essuie-tout.

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Matcha Nicecream with Pistachio Chewy Bites

~ Karine K ~ 1 Comment
Matcha Nicecream with Pistachio Chewy Bites
Matcha Nicecream with Pistachio Chewy Bites

This Matcha Nicecream is a showstopper, garnished with those tasty Pistachio Chewy Bites. These bites are extremely nutritious and provide a great balance between carbs, protein, and fat, for a snack loaded with fiber, vitamins and minerals. I love this nicecream for breakfast.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great breakfast ideas, check out this Shiitake Bacon and A Little Bit of Sunshine with Hashbrowns.

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Matcha Nicecream with Pistachio Chewy Bites

Matcha Nicecream with Pistachio Chewy Bites
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 frozen bananas*
  • 2 teaspoons matcha powder
  • 1/3–1/2 cup plant milk or coconut water
  • 4 Pistachio Chewy Bites, chopped (or chopped pistachios)
  • Seasonal fruits, chopped (optional)

Instructions

Place the bananas in a blender or food processor. Process until the bananas start to break down. Add the matcha powder and the milk, and blend until completely smooth. Transfer to serving bowls, garnish with fresh fruits (mandarins were in season at the time of the picture) and chopped Pistachio Chewy Bites (or pistachios), and enjoy!

*To freeze bananas to make nicecream,ย  start with really ripe bananas. Break them up in chunks and place the chunks in a freezer-grade ziptop bag. I always have 3-4 large ziptop bags in my freezer loaded with bananas, ready for nicecream.

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Nicecream au matcha et ร  la pistache

Matcha Nicecream with Pistachio Chewy Bites
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 4 bananes bien mรปres, congelรฉes*
  • 2 c. ร  thรฉ de poudre de matcha
  • 1/3–1/2 tasse de lait ou d’eau de coconut
  • 1/2 tasse de pistaches, hachรฉes
  • Fruits en saison, hachรฉs (optionnel)

Instructions

Dans un mรฉlangeur, placer les bananes congelรฉes, le lait et la poudre de matcha. Pulser jusqu’ร  l’obtention d’un mรฉlange onctueux. Transfรฉrer dans des bols ร  crรจme glacรฉe, garnir de pistaches et de fruits de saison.

*Pour congeler les bananes, il est important de procรฉder avec des bananes bien mรปres. Briser en morceaux de 2-3 pouces de long et placer dans un sac allant au congรฉlateur.

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Baked Jerk Tofu

~ Karine K ~ Leave a comment
Baked Jerk Tofu
Baked Jerk Tofu

This Baked Jerk Tofu will bring you to Jamaica. Jerk has always been one of my favorite seasonings. There is something quite unique about it, probably because of the use of allspice berries. I remember the cookouts on the streets of Jamaica. The smell is something I will never forgetโ€ฆ The hot grills, the salt air, the spices. Well, as you would expect, back in my kitchen, I still crave Jamaican cuisine. Often.

I have a dry jerk seasoning blend that I usually have on hand. I use it on roasted cashews all the time. I am not sure where I got the recipe as it was written on a piece of paper in one of my notebooks. But it was exactly what I needed here!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more recipes inspired from Jamaica, check out this Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas and this Autumn Ital Stew.

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Baked Jerk Tofu

Baked Jerk Tofu
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  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 block extra-firm tofu, pressed and cut into small cubes
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 4 teaspoons dry jerk seasoning

Instructions

Preheat oven to 400ยฐ. In a medium bowl, mix the olive oil, lime juice, ginger, garlic, and jerk seasoning. Add the tofu cubes to the bowl, and mix until well coated.

Spread the tofu cubes in one layer on a parchment-lined baking sheet. Transfer to the oven and cook 15 minutes. Shake the tofu cubes around and return to the oven for an additional 10 minutes. Remove from the oven and serve with sliced green onions, rice and peas, and cabbage slaw. Bon appรฉtit!

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Tofu jerk cuit au four

Baked Jerk Tofu
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  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 bloc de tofu extra ferme, pressรฉ et coupรฉ en cubes
  • 3 c. ร  soupe d’huile d’olive
  • 1 c. ร  soupe de jus de lime
  • 1 c. ร  thรฉ de gingembre frais, รฉmincรฉ
  • 2 gousses d’ail, รฉmincรฉes
  • 4 c. ร  thรฉ d’รฉpices jerk en poudre

Instructions

Prรฉchauffer le four ร  400ยฐ. Dans un bol moyen, mรฉlanger l’huile d’olive, le jus de lime, le gingembre, l’ail, et les รฉpices jerk. Ajouter les cubes de tofu et bien mรฉlanger.

ร‰tendre le tofu en une seule couche sur une tรดle, prรฉalablement recouverte de papier parchemin. Mettre au four et cuire 15 minutes. Retourner les cubes de tofu et remettre au four pendant 10 ร  15 minutes de plus. Retirer du four et servir avec des oignons verts รฉmincรฉs, du riz et haricots, et une salade de chou, par exemple. Bon appรฉtit!

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The Best Baked BBQ Tofu You’ll Ever Have

~ Karine K ~ 12 Comments
The Best BBQ Tofu You'll Ever Have
The Best BBQ Tofu You’ll Ever Have

Fabulously tasty and versatile, this will be the best BBQ tofu you’ll ever have. It requires only eight ingredients and can be used in a multitude of ways, from sandwiches to soups and bowls. I usually serve it with mashed potatoes and this Super Quick Broccoli Gratin. I sometimes double the recipe and scramble the leftovers the next day to stuff a burrito. The kids love this recipe and the fact that it’s baked in the oven makes it even more enticing for mama.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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The Best BBQ Tofu You’ll Ever Have

The Best BBQ Tofu You'll Ever Have
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 brick extra firm tofu, pressed and cut into cubes (clickย hereย to see how to press tofu and get it ready for use)
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari
  • 2 teaspoons smoked paprika
  • 1 teaspoon maple syrup
  • 7–8 drops liquid smoke
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 350ยฐ. Whisk together the sesame oil, tamari, smoked paprika, maple syrup, liquid smoke, minced garlic, and sea salt and pepper in a large mixing bowl.

Add tofu to the mixing bowl, and using your hands, turn the tofu around so that all surfaces are well covered.

Arrange the tofu cubes and the sauce on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another as much as possible. Transfer the baking sheet to the oven and bake for 15 minutes. Remove from the oven, turn the cubes around, scraping some of the sauce, and place back in the oven. Bake for an additional 15-20 minutes, or until the cubes are deep brown and puffed up. Remember that the baking time will vary depending on the size of your cubes. Bon appรฉtit!

Keywords: tofu, bbq, baked

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Le meilleur tofu BBQ

The Best BBQ Tofu You'll Ever Have
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Tellement simple et versatile, cette recette de tofu vous accompagnera pendant longtemps, et de mille et une faรงons.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 brique de tofu extra ferme, pressรฉe et coupรฉe en cubes (cliquerย iciย pour voir comment faire)
  • 4 c. ร  soupe d’huile de sรฉsame grillรฉ
  • 4 c. ร  soupe de sauce tamari
  • 2 c. ร  thรฉ de paprika fumรฉ
  • 1 c. ร  thรฉ de sirop d’รฉrable
  • 7–8 gouttes de fumรฉe liquide
  • 2 gousses d’ail, รฉmincรฉes
  • Sel de mer et poivre, au goรปt

Instructions

Prรฉchauffer le four ร  350ยฐ. Mรฉlanger dans un grand bol l’huile de sรฉsame, la sauce tamari, le paprika fumรฉ, le sirop d’รฉrable, la fumรฉe liquide, l’ail et le sel et poivre.

Ajouter les cubes de tofu et bien mรฉlanger avec les mains, en s’assurant de bien couvrir tous les cubes.

Disposer les cubes de tofu, en รฉvitant qu’ils se touchent le plus possible, et la sauce sur une plaque de cuisson recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Retirer du four, tourner les cubes de tofu dans leur sauce et remettre au four pendant 15 ร  20 minutes, jusqu’ร  ce que les cubes de tofu soient bien colorรฉs et gonflรฉs. Le temps de cuisson varient selon la grosseur des cubes. Bon appรฉtit!

Keywords: tofu, bbq, au four, enfants

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Chickpea Guggillu

~ Karine K ~ Leave a comment
Chickpea Guggillu
Chickpea Guggillu

This quick and tasty Chickpea Guggillu will leave you wanting for more. My mother-in-law whipped up this wonderful dish and I took all the notes in order to share the steps with you. She obviously cooks without recipes, so please go with your taste. If you prefer less spice, go easy on the chili powder. This dish is considered to be a tempering, which is the frying of spices in oil. Then chickpeas are added, to provide you with a nice, complete dish. You can also eat this as a snack, or serve it over rice and curries.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Chickpea Guggillu

Chickpea Guggillu
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  • Author: Karine K

Ingredients

Scale
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • 2 curry leaves (optional)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1–2 teaspoons chili powder
  • Cilantro, chopped
  • 1/2 small onion, minced (optional)
  • Squeeze of fresh lime juice

Instructions

Heat the olive oil over medium heat. Add the mustard seeds and sautรฉ until they start popping. Add the cumin seeds and sautรฉ for a few seconds. Add the curry leaves, if using. Add the chickpeas and sautรฉ for about two minutes. Add the turmeric, salt, and chili powder. Mix well and take off the heat. Place in a serving bowl, top with cilantro, onion, and a big nice squeeze of fresh lime juice. Bon appรฉtit!

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Pois chiches guggillu

Chickpea Guggillu
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  • Author: Karine K

Ingredients

Scale
  • 1 boรฎte de pois chiches, rincรฉs et รฉgouttรฉs
  • 1 c. ร  soupe d’huile d’olive
  • 1 c. ร  thรฉ de graines de moutarde
  • 2 c. ร  thรฉ de graines de cumin
  • 2 feuilles de cari (en option)
  • 1/2 c. ร  thรฉ de curcuma
  • 1/2 c. ร  thรฉ de sel de mer
  • 1 ร  2 c. ร  thรฉ de poudre de chili
  • Coriandre fraรฎche, hachรฉe
  • 1/2 petit oignon, รฉmincรฉ (en option)
  • Jus de lime frais

Instructions

Chauffer l’huile dans une poรชle, ร  feu moyen. Ajouter les graines de moutarde et de cumin et cuire pendant 1 minute. Ajouter les feuilles de cari, en option. Ajouter les pois chiches et faire revenir pendant 2 minutes. Ajouter le curcuma, le sel de mer et la poudre de chili. Bien mรฉlanger et retirer du feu. Placer dans un bol de service, garnir des oignons (en option) et d’un grand trait de jus de lime. Bon appรฉtit!

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Toasted Nuts and Seeds Mix

~ Karine K ~ 3 Comments
Toasted Nuts and Seeds Mix
Toasted Nuts and Seeds Mix

This Toasted Nuts and Seeds mix makes its way into my dishes on many occasions. I don’t have to discuss the importance of nuts in a plant-based diet, but know that nuts are high in essential amino acids and healthy fats. Eating nuts and seeds is a great way to add vitamins, minerals, fiber, and essential fatty acids (like omega-3 and omega-6), to your diet. They are used, for example, to top my Indian Spiced Parsnip Soup, but I also sprinkle this mix on top of my morning oatmeal, on salads, and we eat them just like that too as an easy snack. It’s easy and it’ll add some crunch and nutrients to your diet.

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Toasted Nuts and Seeds Mix

Toasted Nuts and Seeds Mix
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Feel free to add thisย Dry Jerk Seasoning or this Garam Masala right at the end of the toasting process, for different flavors.

  • Author: Karine K
  • Cook Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

  • Raw cashews
  • Raw peanuts
  • Raw almond slices
  • Shelled rawย pistachios
  • Raw pine nuts
  • Raw pumpkin seeds

Instructions

Heat up a small skillet over medium heat. When the skillet is warm, add the bigger nuts, like cashews and pistachios. Toast them while stirring until they start to brown, at which point you can add the other nuts. Keep stirring until brown but not burnt. At this point, you may add the dry seasoning, if desired. Remove from the heat to a large plate and let cool. Bon appรฉtit!

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Medley de noix et de graines

Toasted Nuts and Seeds Mix
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J’ajoute souvent des รฉpices ร  mon medley de noix, juste avant de retirer du feu. Vous pouvez essayer du garam masala ou ce mรฉlange d’รฉpices jerk. Utilisez toujours des noix brutes, non-rรดties.

  • Author: Karine K
  • Cook Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

  • Noix de cajou
  • Arachides
  • Amandes ciselรฉes
  • Pistaches
  • Noix de pin
  • Graines de citrouille

Instructions

Rรฉchauffer une petite poรชle ร  feu moyen. Lorsque la poรชle est chaude, ajouter les plus grosses noix, comme les noix de cajou et les pistaches. Rรดtir en remuant, jusqu’ร  ce qu’elles commencent ร  dorer. ร€ ce moment, ajouter le reste des noix et des graines. Continuer de rรดtir, en remuant, jusqu’ร  ce que toutes les noix et graines soient dorรฉes. Ajouter les assaisonnements, si dรฉsirรฉ. Retirer du feu et transfรฉrer dans une grande assiette et laisser refroidir. Bon appรฉtit!

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