vegan amaretti cookies

Vegan Amaretti Cookies | conifères & feuillus

While I air on the side of being a vegetarian, I am no vegan. Not even close. I’m a milk and chocolate chip cookie girl, a wine and cheese lady. But! I totally get the vegan cause and I have vegan friends. It’s hardly fair to them to receive socks come Christmas day while everyone else gets gourmet gifts made with much love. This vegan version of the classic amaretti cookie recipe is one of my rescues.Vegan Amaretti Cookies | conifères & feuillus
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the best vegan chocolate chip cookies

vegan chocolate chip cookies

Each year, at this time, I pick 4-5 recipes that I intend to double or triple make to give as gifts come Christmas. This year, one of the recipes that made it to this list is this vegan chocolate chip cookie recipe. I know, chocolate chip cookies are not exactly what comes to mind for Christmas but in case you missed the title, these are the best vegan chocolate chip cookies and such things must be shared. Yes, I have my vegan friends in mind but surely this recipe is not limited just to them. I also thought it would be a good idea to show my non-vegan friends (as I showed my husband earlier this year with these cookies) that vegan food can be just as decadent and delicious.Vegan chocolate chip cookies | conifères & feuillus

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chickpea biryani done an easier way

How to make the perfect chickpea biryani each time.

The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.

Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.how-to-make-chickpea-biryani
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apple oatmeal cookies

apple oatmeal cookies | conifères et feuillus

This is a new addition to my ever-growing list of recipes. But since I’ve had to make a batch every week for the past 4 weeks, I think it’s time that I shared it here.

Moist, chewy, packed with pieces of apple and raisins, these apple oatmeal cookies are easy to make and serve as a perfect treat to add into the lunch box of your little ones! Hope you enjoy them as much as we do!apple oatmeal cookies | conifères et feuillus

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chicken fajitas with pico de gallo and salsa verde

chicken fajitas with pico de gallo and salsa verde | conifères et feuillus food blog

When I started blogging, I had only one objective in mind: recording my recipes for my children to use someday. I didn’t expect to reap any other rewards for myself. But as always, life brings unexpected surprises along the way. In this case, I am rewarded with this amazing blogging community. I had been so busy working in a tiny cubicle all these years that I had no idea such wonderful places existed. Furthermore (but not limited to), I get to learn about and try new recipes as I go along. Much appreciated, not only by myself but my young, very-healthy-appetite-eaters as well!chicken fajitas with pico de gallo and salsa verde | conifères et feuillus food blog
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quick and easy, warm semolina pudding for breakfast

warm semolina pudding for breakfast | conifères et feuillus food blog

There’s something about autumn that wakes up our senses and reminds us to live.   -Unknown

Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.warm semolina pudding for breakfast | conifères et feuillus food blog

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spiced parsnip soup with roasted garlic oil

spiced parsnip soup recipe with roasted garlic spread | conifères et feuillus food blog

Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut

Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.spiced parsnip soup with roasted garlic oil | conifères & feuillus
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