kid-friendly piña colada & life with allergies

kid-friendly piña colada | conifères & feuillus

You have been assigned this mountain to show others it can be moved. —Unknown

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chocolate almond truffles

chocolate almond truffles | conifères & feuillus

If you liked my recent recipe for chocolate almond cookies, then you will surely like this one as well. It’s very similar; still easy and delicious, still vegan, almost refined sugar-free, but instead of baking and making cookies, we’re making truffles. Perfect for packaging up and giving away to someone special… just be sure to make some for yourself as well!chocolate almond truffles | conifères & feuillus
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vegan chocolate almond cookies

vegan chocolate almond cookies | conifères & feuillus

The last faded autumn leaflet hangs from a frozen branch, just a short fall from the tree to winter. ~ Terri Guillemets

In a wink of an eye, the last month of the year is here. At the beginning of the year, a year always seems like a long period of time but once December arrives, we can’t help but wonder where did the time go as we busy ourselves with the festivities of the season and the closing of yet another year.
vegan chocolate almond cookies | conifères & feuillus
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spicy tomato & eggplant curry

spicy eggplant and tomato curry | conifères & feuillus

The tomato-eggplant combination is a mighty good one. That would explain why just about every corner of the globe has its version of a dish featuring this combination. While I love this combination in every version, the one that I make most often is this Indian curry.
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kale pesto

kale & almond pesto | conifères & feuillus

This time of the year always gets me excited. Yes, there’s my birthday and the wisdom that comes with it but I think it has more to do with the allure of watching the city landscape transform after a long, cold winter. Almost overnight, lawns transform to lush green (except my lawn of course!), dormant buds burst open into gorgeous blossoms and birdsong fills the air.  It’s also the time of the year when we sow seeds and reclaim our urban gardens. Of all the garden space and pots that we have in our backyard, five pots are always set aside solely for basil seeds. And though that promises a healthy supply of basil in the coming months, at the present moment making pesto requires some creativity. Kale, as it turns out, makes a great substitute.kale & almond pesto | conifères & feuillus Continue reading “kale pesto”

common ground & vegan baked beans (fèves au lard)

Vegan Baked Beans (Fèves au Lard) | conifères & feuillus

We do not inherit the earth from our ancestors; we borrow it from our children. -Indigenous wisdom

When we first moved to Canada in the 70s, we lived in the eclectic neighbourhood of Mile End in Montréal, home already to successive waves of new immigrants who had come before us. In a way, our first neighbourhood was a fairly good representation of  the population of the country at large and a pretty good place to start new roots. However, of all the other people who had settled here before us, the people with whom my parents identified most with were not immigrants at all.

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vegan chocolate & hazelnut truffles

vegan chocolate and hazelnut truffles

Things turn out best for the people who make the best of the way things turn out.  -John Wooden

Remember my recipe for homemade chocolate hazelnut spread? Well, one day, it turned into these. How you ask?

vegan chocolate and hazelnut truffles

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toum, a middle eastern garlic sauce

Toum, a Middle Eastern garlic sauce | conifères & feuillus

Toum is simply a garlic sauce that hails from the Middle East and consists of no more than garlic, lemon, oil and salt. It’s very similar to the Mediterranean region’s aioli and what is often referred to simply as garlic sauce here in North America.  If you’ve had a bite to eat at a Lebanese restaurant, you’re sure to have had some!

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citrusy split pigeon pea soup

split pigeon pea and orange soup | conifères & feuillus

Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!

Of all the soups that I have ever served to guests, this one shines as a favourite.  Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.

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