Noémie cazier

60 + recipes
city guide

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 Hi there!
My name is Noémie, I’m a french and I live in Paris, the city of cheese :)
It may sound like a challenge to be vegan here, but I’m going to show you it’s a lot
easier than you would have thought. I switched from a vegetarian to a vegan lifestyle
about 1 year and half ago. I remember it was when I saw “Cowspiracy” documentary
that opened my eyes completely on what’s behind the meat and dairy industry, to
me it was a life changer, then I begun to educate myself with more documentaries
and books (Earthling, The China Study, Forks And Knives…) and it was obvious to
me that I had to begin this lifestyle, for ethical, environmental reasons.

I’m writing this book to share what I’ve learned on my journey and to guide you
through yours. My goal is to help you transition to a nourishing, healthy and epicurean
lifestyle. I hope you’ll find this book inspiring, enlightening and helpful to becoming
a happy radiant vegan. I’m sharing with you my advices, my addresses and my recipes
that I hope you’ll find the simplest to make, but also the most delicious.
And If you snap a photo of these recipe for instagram, then make sure you hashtag
#parisbyveganbook so I can see your amazing skills.

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contents
6 Veganism 46 Dishes
6 Why Vegan? 48 Beetroot burgers
7 Documentaries 50 Grown up mac&cheese
Books 52 Tomato zucchini pie
54 Turmeric carrot citrus soup
8 Paris 56 Cauliflower tabbouleh
10 Is it easy to be vegan in Paris?!? 58 Pizza & vegan mozzarella
12 Paris Map and addresses 60 Gluten free veggie pizza
62 Veggie Burger
20 Breakfast 64 Sushi rolls
22 Strawberry granola 66 Mango avocado sushi
24 Açaí bowl 68 Veggie curry with Dhal
26 Chocolate nicecream 70 Buddhas bowls
28 Coconut yogurt 72 Asian noodle soup
30 Croissants 74 Veggie Gyōza
32 Coconut vanilla chia pudding 76 Ratatouille
34 Strawberry nanaicecream 78 Gnocchi
36 Pains au chocolat
38 Brioche 80 Snacks
40 Coconut vanilla oatmeal 82 Peanut butter kale chips 88 Homemade kimchi 126 Chocolate fudge tartlets

42 Pancakes 84 3 color bell peppers rolls 90 Mashed Avocado toasts 128 Apple pie

44 Gluten free waffles 86 Oven baked potatoe wedges 92 Roasted chickpeas 130 Raw caramel brownie slices
94 Springrolls 132 Avocado lime cheesecake
96 Roasted pumpkin 134 Nutella Peanut Butter Cheesecake
98 Pesto 136 Tarte tatin
100 Cookie Dough bliss Balls 138 Peach & Berries Crumble (cobbler)
102 Homemade nutella
140 Drinks
142 Carrot ginger juice
104 Bread and cheese 144 Green smoothie
106 Raw cashew cheese 146 Cacao chaï smoothie
108 Vegan mozzarella 148 Beetroot & lime smoothie
110 Feta cheese 150 Vanilla almond milk
112 Bread 152 Tropical smoothie
114 Pita bread 154 Caramel vanilla milk shake
116 Baguette
156 Thanks
118 Desserts
120 Choc peanut butter cookies
122 Brownies
124 Chocolate mousse

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 documentaries (click on the images to see the links)

why vegan?
COWSPIRACY 101 - Reasons to Go Vegan
I don’t see veganism as a diet but more as a lifestyle.
The benefits of this lifestyle are countless! From protecting the animals, to mentally and physically
health benefits, and for the environment. There are so many reasons to feel good about it. I feel
good because I know what I eat isn’t harmful to the animals, I feel good because my energy has
increased, my hair and skin are ten times better, and I feel good because I’m doing the most
effective thing to lower my carbon footprint and contribute to help this planet.

Before I found this lifestyle, I used to restrict my calories, and I didn’t know how to eat properly,
I wasn’t aware that you have to increase your calories, as plant based calories are often lower
than animal calories. At first it was a bit hectic, finding the right things for me to eat, places to EARTHLINGS forks over knives
shop… but surely thing have come for the best and I have never looked back since.

My goal is to show that vegan food can look as good as any food. Lots of people think that
when you’re vegan you just eat salads… :) And I can understand that, because at first when I
was transitioning I wasn’t sure how to get the balance in my diet, I was afraid to not be able to
cook without dairy and others animal products, but it was totally the opposite, I followed my
instincts and stick to what I loved to eat and made it vegan, simple as that! I’m really fond of
asian food, for exemple sushi can be easily made with delicious veggies, our miso soup, I also
love pasta and pizza so why not make them healthier with veggie based sauce? Pies too are
interesting. Once you get the idea that you can do your usual meal in a vegan way it becomes Food, Inc. The cove
a fun challenge and practically everything is possible, pancakes, purées, fries, gyoza, veggie
burger, even vegan mozzarella!
Books (click on the images to see the links)

skinny bitch the china study main street vegan Why We Love Dogs,
Eat Pigs and Wear
Cows

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 +3 +4
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 is it easy to be vegan in paris?!?!
This is the most frequent question I got as a daily basis, more precisely :
«is it POSSIBLE to be vegan Paris??!!??»
The answer is definitely YES!! and I’ve decided to create a little guide and map with my favorite
restaurants in town, I’m glad to say every month a new vegan friendly place pop up, so it gets
easier and easier every day!
Here’s my selection of excellent restaurants and cafés vegan or vegan-friendly, they offer everything
from pizza to dim sum, so pace yourself and enjoy Paris!

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paris vegan map 104

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101

Here’s a map of Paris with more than 100

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18 107 103
places that are vegan or vegan friendly, 102 109
105
every dots are linked to the restaurants
pages.
For an online google interactive map 17 106
19
check this link here 108
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57 69 72
54 56 51 65

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60 53 61
47 50 55 52 63
49 48

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74 64 67
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8 11 16 17 13 70

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10 80 85
15 12 23 79 78
98 5 21 19
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7 4 83
25 22 81
1 34 86
30

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45 33 84 77
46 42 41 76
29 87
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43 40 44 37 32
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Cafés and Restaurants 32 Grand Appétit 9, rue de la Cerisaie 58 Le Végétarien 65, rue du Faubourg 89 Végé saveurs 29, rue de Charenton
33 Siam 12 bd Sébastopol Poissonnière 90 La Boucherie Vegetarienne 10, place
Paris 01 34 Bubbolitas 17, rue Quincampoix 59 Nick’s Pizza 24, rue du Fbg Montmartre d’Aligre
1 Saveurs Veget’HALLEs 41, rue des
60 Soup & Juice 4, rue de Londres
Bourdonnais
Paris 05 Paris 13
2 La guinguette d’Angèle 34, rue
35 Vegan Folie’s 53, rue Mouffetard Paris 10 91 Green Garden 20, rue Nationale
Coquillière
9 Le Grenier de Notre-Dame 18 rue de la 61 Café pinson 58 rue du Faubourg Pois- 92 La bonne heure 72, rue du Moulin-des
3 Juice it 8, rue de la Vrillière
Bûcherie sonnière Prés
4 Le Bio d’Adam et Ève 41, rue Saint-Ho-
36 Le puits de légumes 18, rue du Cardinal- 63 Carmen Ragosta 8, rue de la Grange- 93 Yuman 70, rue du Chevaleret
noré
Lemoine aux-Belles 94 Zumo 30, av. d’Italie
5 Toraya 10, rue Saint-Florentin
37 Maoz Vegetarian 8, rue Xavier-Privas 64 Sol Semilla 58, rue du Fbg Poissonnière
6 Le Pain Quotidien 18, place du Marché
38 Crêpe de la joie 4, rue du Fer à Moulin 65 Le Veganovore 55, rue de Paradis Paris 14
Saint-Honoré
66 Las Vegans 30, Bd Bonne-Nouvelle 95 Capriz Café 12, av. Jean-Moulin
7 Nest 9, rue Villedo
Paris 06 67 Bob’s juice bar 15, rue Lucien-Sampaix 96 Dietetic shop 11, rue Delambre
39 Furahaa Candy 44, rue Monsieur-le- 68 Tien Hiang 14, rue Bichat
Paris 02
Prince 69 Saravanaa Bhavan 170, rue du Fbg Paris 15
8 Naked Food 22, rue des Capucines
40 Yoom Dim Sum 76, rue Bonaparte Saint-Denis 97 Brasserie Lola 99, rue du Théâtre
10 Twinkie 167, rue Saint-Denis
41 La vie en fruits 116, bd Saint-Germain 70 Distrito Francés 10, rue du Fbg Saint-
11 Végitaï 39/41, passage Choiseul
42 Crêperie Saint-Germain 33 rue Saint- Martin Paris 16
12 Fée Nature 69, rue d’Argout
André-des-Arts 71 Sangeetha 178, rue du Fbg Saint-Denis 98 Le Pain Quotidien 150, av. Victor-Hugo
13 Le So 93, rue Montmartre
43 Guen Mai 6, rue Cardinale 72 Krishna Bhavan 24, rue Cail
14 Eatme 38, rue Léopold-Bellan
44 Chez Le Libanais 35, rue St-André-des- 73 Eatme 58, rue du Fbg Poissonnière Paris 17
15 Kapunka 59, rue de Richelieu
Arts 74 Fée Nature 40 bis, rue du Fbg Poisson- 99 My Kitch’n 24, rue Brochant
16 Vert Midi 1, rue Saint-Marc
nière 100 Yoom Dim Sum 59 rue des Dames
17 We Are Juice 34, rue des Jeuneurs
Paris 07 75 Can Tin(e) 66, rue du Fbg Poissonnière 101 Joy In Food 2, rue Truffaut
45 La Verrière24, av. de Tourville 102 Mum Dim Sum 14, bd de Courcelles
Paris 03
46 Le Pain Quotidien 25, rue de Varenne Paris 11
18 Le Potager du Marais 24, rue
76 Dune (monday & tuesday nights)
20, rue Keller Paris 18
Rambuteau
Paris 08 77 Le Bar à Soupes 33, rue de Charonne 103 Les Petites Gouttes 12, esplanade
19 Hank Burger 55, rue des Archives
47 Eatme 35, rue de Washington 78 La Folie Douce 111, bd Ménilmontant Nathalie-Sarraute
20 Café pinson 6, rue du forez
48 Kok Ping 4, rue Balzac 79 Veg’Art 123, rue Oberkampf 104 La REcyclerie 83, bd Ornano
21 Bob’s kitchen 74 rue des Gravilliers
49 Soup & Juice 133, av. des Champs-Élysées 80 Soya 20, rue de la Pierre-Levée 105 Bob’s Enfournez Shop 12, esplanade
22 Le café chinois 7, rue de Béarn
50 Mitsou 3, rue du Commandant-Rivière 81 Loving Hut 92, bd Baumarchais Nathalie-Sarraute
23 Lily of the VAlley 12, rue du
82 East Side Burger 60, bd Voltaire 106 Au Grain de Folie 24, rue la Vieuville
Petit-Thouars
Paris 09 83 Bears & Raccoons 21, rue Richard- 107 Toutofu 25, rue Ordener
24 Nanashi 57, rue Charlot
51 42 Degrés 109, rue du Faubourg Lenoir
25 Mai Thai 24bis, rue Saint-Gilles
Poissonnière 84 Blue Elephant 45, rue de la Roquette Paris 19
26 Merci 111, Bd Beaumarchais
52 My Free Kitchen 1 bis, rue Bleue 85 L’Esprit Tchaï 115, rue Oberkampf 108 Hobbes 31, av. Simon-Bolivar
27 Bubble Tea Cup 164, rue Saint-Martin
53 VG 85, rue Lafayette 86 Maison Bastille 34, rue Amelot 109 Les Marmites Volantes 69, rue
28 Vert Midi 9, rue aux Ours
54 Zumo 10, passage du Havre 87 Le Pain Quotidien 24, rue de Charonne Armand-Carrel
55 PH7 Equilibre 21, rue Le Peletier
Paris 04
56 Vegebowl 3, rue de la Boule-Rouge Paris 12
29 Café Gingembre 9, rue Jacques-Coeur
57 Le Potager de Charlotte 12, rue de la 88 Gentle Gourmet Café 24, bd de la
30 L’as du FAllafel 32-34, rue des Rosiers
Tour d’Auvergne Bastille
31 Savannah coffee 5, rue de Turenne

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eating out in paris

1. Veggie burger and tofu fries and nachos at Savannah Coffee
2. Lunch at Le Véganovore Hot buddha bowls, lemon crumble and creamy squash soup.
3. Green juices and acai bowl at Juice It.
4. Diner at Dune pad thaï and mushrooms kebabs.

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 1. Lunch at sol semilla
2. Veggie pot au feu at Soya
3. Big salad at café de la Mairie
4. Entrées at hobbes
5. Lunch at Guen Maï
6. Mint and coconut ice cream at Las Vegans

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Markets and organic shops
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Marché d’Aligre Place d’Aligre 75012 (Open everyday 8 am-13 am except Mondays)
Marché Bastille (Only Thursdays and Sundays) Bd Richard Lenoir 75011
Welcome bio 10 rue Boulle 75011
Un Monde Vegan 64 rue Notre dame de Nazareth 75003
Le Marché des Enfants Rouges 39 Rue de Bretagne 75003
L’Epicerie Végétale 51 rue de la Fontaine au Roi 75011
Charles Chocolatier 15 rue Montorgueil 75001
Chocolatitudes 57 Rue Daguerre 75014
Vegan Mania (beauty supplies) 96 rue Quincampoix 75003
La Rûche 26 Rue du Dr Magnan 75013
BIO C’BON www.bio-c-bon.eu
Les Nouveaux Robinson www.lesnouveauxrobinson.coop
Naturalia www.naturalia.fr

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 s t r a w b e r ry g r a n o l a

One of my favorite things to eat for breakfast is granola with coconut yogurt and fresh fruits.
Starting your day with heart-healthy grains is a great way to fuel. Granola is also a great topping
to add to banana ice cream, parfait, or layered smoothies.

Ingredients Steps

2 cups rolled oats 1. Preheat the oven to 300º F. Combine all ingredients
½ cup mixed nuts (cashews, and use your clean hands to mix well.
walnuts, almond, hazelnuts) 2. Spread the mixture in a thin layer on a baking sheet
¼ cup seeds (sunflower or and bake for 10-15 minutes. The mix should be
pumpkin seeds are great) golden brown.
½ cup unsweetened dried 3. Cool before serving or storing. This granola can be
strawberries kept in jar, in a cool, dry place for up to 2 weeks.
2 tbsp maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
1 large pinch fine sea salt

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açaí bowl

When I think about nourishing breakfast, the first thing that comes in mind is definitely açaí. Açaí
is a berry from Amazonia that is a wonderful booster and antioxidant powers, it’s the perfect way
to begin your day, by eating a maximum of fruits, in a delicious bowl rich, nutritious and fulfilling.
I usually consumed it in the form of powder, but if you’re lucky enough you can have it with the
frozen berries, or fresh.

Ingredients Steps
(serving 1)
1. Blend all the ingredients at high speed until smooth
3 bananas and creamy
1 cup red berries (I usually use 2. Add toppings with every madness you can find, me I
frozen mixed berries) like it tropical with mangoes, shredded coconut and
1 tsp vanilla extract other power berries like goji berries...
¼ cup almond milk
1 tbsp açaí powder

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 c h o c o l at e n i c e c r e a m

Yes it’s a hard life to be vegan... imagine, we have to eat chocolate ice cream for breakfast!
Oh the struggle ;) But wait is it healthy? For sure, this «nice cream» has only 3 ingredients, taste
like real chocolate ice cream and is probably the healthier breakfast for your body.

Ingredients Steps
(serving 1)
1. Blend the ingredients in a small food processor or
4 ripe bananas, peeled, sliced powerful blender. A small food processor or chopper
and frozen overnight works best. Scrape down the food processor. Go
1 tbsp cacao powder slowly, pulse by pulse, to avoid overheating, it helps
Splash of almond milk to add a splash of almond milk.
2. It’s ready when you see the mixture shift to creamy,
soft-serve ice cream texture. Blend for a few more
seconds to aerate the ice cream.
3. Serve with toppings, in this one I added chocolate
syrup and frozen cherry. You also can add cinnamon
or vanilla in the blender for a nice spicy flavor.

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coconut yogurt

Have you ever taste coconut yogurt? It tastes so creamy, reminds me of sour cream taste...
I usually add fruits, granola in it for breakfast, on top of pancakes, or with soup and curries for
a savory creamer.

Ingredients Steps

2 cans full fat coconut milk 1. Place the 2 cans of coconut milk in the fridge overnight.
1 tbsp lemon juice In the morning, scoop out the solidified part from
2 probiotic capsules, contents both cans and place it into a food processor or blender.
emptied (you can find it as a 2. Add remaining ingredients and blend yogurt till
supplement) smooth. Add a little water to thin if desired.
OR 1 tsp probiotic powder, 3. Serve with fresh berries, granola, or other toppings of
OR ¼ cup kefir choice.
Pinch sea salt
1 tbsp maple syrup

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 Croissants

Vegan croissant was one of my goals to achieve, because croissants are one of my favorite
pastries, and I’ve tested a few recipes, very long and elaborate, but this one is simplest.
You’ll still need some time to make croissants, let’s not fool ourselves, but it’s so worth it!

Ingredients Steps
Makes 6-8 croissants
1. In a large bowl whisk together flour, salt, sugar, and
2 1/3 cups all purpose flour yeast. Incorporate margarine chunks into the flour.
¾ tsp salt Add soy milk and water and gently incorporate.
2 tbsp sugar Cover the bowl and place in the fridge overnight.
1 ½ tsp instant yeast (I don’t 2. The dough will have risen. On a floured surface,
recommend another like active sprinkle flour on the dough, then roll it into a
dry or else) rectangle about ½ cm thick. Fold the right and left
¾ cup margarine sides of the dough toward the center and then
¼ cup + 3 tbsp soy milk the top and bottom sides in. Roll dough out into
½ cup water another rectangle and repeat. Rotate 90 degrees
and repeat again. All this process allow the dough
Vegan Egg Wash to firm up. Cover the dough and let rest at room
¼ cup water temperature for 30 mins.
1 tbsp cornstarch 3. Sprinkle flour and gently roll the dough into a 9x16
1 tsp maple syrup inches rectangle. Use a sharp knife or pizza cutter to
cut long triangles in the dough.
4. Stretch the base of a triangle, then gently pull the tip
of the triangle to extend the croissant’s length. Start
rolling from the base to the tip. Make sure the tip is
on the bottom and place on a baking sheet lined with
parchment paper. Repeat for all the croissants. Cover
the croissants with a tea towel and let them rise at
room temperature for about 3 hours (until doubled).
5. Make a vegan egg wash, mix maple syrup, water and
cornstarch in a small bowl and brush over the crois-
sants before baking. Bake at 400°F/200°C for 15 to
20 minutes, or until golden brown. Let cool and serve
warm.

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Coconut vanilla chia pudding

Chia seeds and coconut milk pudding works great for breakfast. High in anti-inflammatory omega-3s,
this sweet chia pudding is a make-ahead recipe that will save you time, fill you up on fiber, and
is that easy to make.

Ingredients Steps
(serving 1)
1. Mix chia seeds, coconut milk, vanilla extract and
1 tsp vanilla extract coconut sugar together in a small bowl or glass jar.
4 tbsp chia seeds Wait for 30 minutes then stir well again. Let it set in
1 cup coconut milk refrigerator overnight.
½ tbsp coconut sugar 2. The morning after remove it from the fridge, and
make sure your pudding looks thick and the chia
seeds have gelled.
3. This recipe is topped with 1 cup raspberries blended,
and a slice of kiwi but feel free to top the pudding
with your favorite fruit and nuts, mangos make a
great topping too.

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 s t r aw b e r ry n a n a i c e c r e a m

Once you’ve discovered nanaicecream or nicecream, you just never want to go back to usual
boring breakfast, and to tell you the truth what should we? The combination are infinite but this
one is probably my favorite, a strawberry soft serve sorbet, I mean what else?

Ingredients Steps
(serving 1)
1. Blend the ingredients in a small food processor or
3 ripe bananas, peeled, sliced powerful blender. A small food processor or chopper
and frozen overnight works best. Scrape down the food processor.
1 cup strawberries Go slowly, pulse by pulse, to avoid overheating, it
Splash of coconut milk helps to add a splash of almond milk.
1 tsp vanilla extract 2. It’s ready when you see the mixture shift to creamy,
soft-serve ice cream texture. Blend for a few more
seconds to aerate the ice cream.
3. Serve with toppings, in this one I added chocolate
syrup, shredded coconut, granola and more
strawberries.

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Pains au chocolat

I use the same croissants dough recipe to make pains au chocolat. Enjoy making this classic
French treat in the comfort of your own kitchen. All veganized!

Ingredients Steps
(Makes 12)
1. In a large bowl whisk together flour, salt, sugar, and
2 1/3 all purpose flour yeast. Incorporate margarine chunks into the flour.
¾ tsp salt Add soy milk and water and gently incorporate.
2 tbsp sugar Cover the bowl and place in the fridge overnight.
1 ½ tsp instant yeast (I don’t 2. The dough will have risen. On a floured surface,
recommend another like active sprinkle flour on the dough, then roll it into a
dry or else) rectangle about ½ cm thick. Fold the right and left
¾ cup margarine sides of the dough toward the center and then
¼ cup + 3 tbsp (99g/3.5oz) cold the top and bottom sides in. Roll dough out into
plain soy milk another rectangle and repeat. Rotate 90 degrees
½ cup (114g/4oz) cold water and repeat again. All this process allow the dough
250 grams dark chocolate to firm up. Cover the dough and let rest at room
temperature for 30 mins.
Vegan Egg Wash 3. Sprinkle flour and gently roll the dough to a large
¼ cup water rectangle the thickness of a coin.
1 tbsp cornstarch 4. Cut the dough in 12cm squares.
1 tsp maple syrup 5. Cut the chocolate into 12 length pieces. Place a row
of chocolate along the edge of each piece of dough
and roll the dough over.
6. Place the pains au chocolat on a baking sheet lined
with parchment paper, cover with a tea towel and let
rise for 1 hour.
7. Make a vegan egg wash, mix maple syrup, water and
cornstarch in a small bowl and brush over the pains
au chocolat before baking. Bake at 400°F/200°C for
15 to 20 minutes, or until golden brown. Let cool and
serve warm.

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 Brioche

A classic enriched French pastry, brioche is delicious on its own or paired with coffee or tea.
This recipe also makes great burger buns (simply bake them in a foil ring, don’t add the orange
blossom flower water) and smaller brioche buns.

Ingredients Steps

2/3 cup almond milk 1. Whisk together fresh yeast and 1 tbsp warm water.
1 ¾ cup flour Let sit for 20 minutes.
2 tbsp maple syrup 2. Combine together flour and baker’s yeast in a
¼ cup coconut oil large bowl.
1 tbsp fresh baker’s yeast 3. Combine all liquid ingredients. Stir in dry ingredients
1 tbsp orange blossom flower little by little until you get a stretchy dough. Cover
water with a tea towel and let sit for 1 hour.
Pinch of salt 4. On a well floured surface, sprinkle flour on the dough
and knead it.
Vegan Egg Wash 5. Cover a large baking pan with parchment paper
¼ cup water and add 3 dough balls, space them so that they can
1 tbsp cornstarch properly inflate.
1 tsp maple syrup 6. Let it rise covered with a tea towel for about 2 hours.
7. Preheat oven to 350°F/180°C
8. Make a vegan egg wash, mix maple syrup, water and
cornstarch in a small bowl and brush over the brioche
before baking. With a sharp knife incise the center
of the brioche lengthwise. Bake for 25-30 minutes,
or until golden brown. Let cool before turn out, and
serve.

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coconut vanilla oatmeal

Oatmeal or porridge is a breakfast staple it’s comforting, brighten up your breakfast and is the
healthiest option,it’s known to lower cholesterol, burn fat, and it fills you up with fiber, folate,
and potassium. And it’s gluten free! If you think oatmeal is boring, it’s time to think again. Get
your oatmeal a major upgrade and mix in fruit, spices, and other flavor-boosting ingredients.

Ingredients Steps
(serving 1)
1. Heat the almond milk plus ½ cup of water in a
1 cup almond milk medium saucepan until it starts to simmer.
2 tbsp shredded coconut 2. Add the oatmeal, vanilla extract, sugar and coconut,
1 cup quick-cooking or old- bring to a boil, then lower the heat and simmer for 4
fashioned rolled oats to 5 minutes, stirring occasionally, until thickened.
1 tbsp coconut sugar 3. Off the heat, stir in the frozen berries,
1 tsp vanilla extract 4. Place the lid on the pot and allow to sit for 2 minutes.
½ cup frozen berries Serve hot with more berries, dollop of peanut butter,
pumpkin seed, dried fruit...

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 pa n c a k e s

These vegan pancakes are easy to make, requiring only 7 basic ingredients! This batter makes
light, fluffy, and delicious pancakes, and your friends and families won’t be able to believe they
are vegan, but indeed they are!

Ingredients Steps
(for 20 pancakes)
1. Blend bananas until smooth.
2 ripe bananas 2. Add gluten-free flour mix in a large bowl. Pour over
1 cup gluten-free flour (I used the blended bananas.
oat flour : blend oats in blender 3. Add almond milk, baking powder, baking soda,
until they are ground into a maple syrup, peanut butter, vanilla extract.
powder-like consistency.) 4. Mix everything using a hand mixer until thick yogurt
½ cup almond milk consistency.
1 tsp baking powder 5. Use a non-stick pancakes pan. On low heat add 1 tsp
½ tsp baking soda coconut oil. Depending on the size of the pan you’re
3 tbsp maple syrup using, you can make about 2-4 pancakes at a time.
1 tsp vanilla extract 6. Use ladle half-filled with batter for each pancake.
1 tbsp peanut butter Pour it in the hot pan. The pancakes should have a
Coconut oil, for frying max. 10cm diameter.
7. Let the pancake cook on one side until golden, and
bubbles appear then flip it on the other side.
8. When cooked, move the pancakes aside, stack them
to keep the heat.
9. Repeat the process until you finish. Don’t forget to
grease the pan before each batch.
10. Serve with toppings, in this one I added coconut
yogurt (see recipe page 28), cherries, strawberries
and blackberry jam.

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gluten free waffles

This gluten free waffles recipe is quick and easy and results in light, crispy on the outside and
fluffy on the inside waffles. It’s my sundays awakening goodness.

Ingredients Steps
(serving 4)
1. Preheat a waffle maker.
2 ½ cups oat flour (Blend oats 2. Prepare the 2 flax eggs (see instructions in the ingredients)
in blender until they are ground 3. In a large bowl combine together the oat flour, flax
into a powder-like consistency.) seed mixture, almond milk, baking powder, vanilla
1 tbsp baking Powder extract, maple syrup, coconut oil, and salt.
Pinch of Salt 4. Cook in your waffle maker of choice, approx. half a
2 flax eggs (How to make 1 ladle by waffle, until golden.
flax egg : add 1 tbsp ground 5. Serve with toppings like fresh fruits, coconut yogurt
flax seeds and 3 tbsp water to (see recipe page 28), maple syrup...
a dish and stir. Let rest for 5
minutes to thicken.)
2 cups almond milk
1 tsp vanilla extract
2 tbsp maple syrup
2 tbsp coconut oil

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 +3 +4
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Beetroot burgers

I’m a big fan of burger, especially when they’re huge, there’s a lot of veggie recipes to try, but
this one is really my favorite, it’s super tasty and colorful, and pleases adults and kids.

Ingredients Steps
(serving 4 burgers)
1. Pre-heat oven to 180C/350F
For the burgers 2. Cut the steamed sweet potato into wedges and
3 steamed sweet potatoes set aside.
2 cups of steamed beetroot 3. Blend chopped beetroot, chickpeas, olive oil, paprika
1 can cooked chickpeas powder and cilantro into a mushy consistency.
1 tbsp olive oil Transfer the mixture in a bowl.
1 tsp paprika powder 4. Add the rice flower (little by little) and mix well.
Handful of chopped, fresh Shape 4 medium burger patties.
cilantro 5. Place the sweet potato wedges and beetroot burgers
1 cup of rice flour on a baking tray covered with parchment paper, and
place in the oven for 15 minutes then flip the burgers
For the avocado sauce and let it cook for 10-15 minutes
1 avocado 6. Blend all Ingredients : for the avocado sauce.
handful of chopped, fresh 7. Stack up all parts of your beetroot burger. Add salt
cilantro & pepper as preferred and use your favorite burger
handful of chopped, fresh basil veggies to pile up.
2 tbsp soy yoghurt
1 tbsp olive oil
½ lemon juice

48 49
 G r o w n u p m a c &c h e e s e

What’s more comforting than Mac&Cheese?? I don’t know! This is a vegan version with a spicy
twist, that takes you back to your childhood, while you’ll feel still a grown up, or aren’t you? ;)

Ingredients Steps
(serving 4)
1. Cook your pasta al dente. Meanwhile, blend all
1 cup roasted red bell peppers ingredients until smooth.
1 cup raw cashews (soaked in 2. Strain the pasta, combine well with sauce. garnish
water overnight) with a handle of cilantro and ground pepper, for extra
2 tbsp nutritional yeast flavor. You can also bake yours Mac&Cheese in the
1 clove garlic minced oven with onion and mushroom stir-fry 15-20 minutes
1 tsp salt at 180C/350F.
½ lemon juice
½ onion chopped
¼ cup hot vegatable broth

Al dente pasta, I used from

Pippe Righatte, but you can use
classic maccharonis or gluten
free maccharoni.

50 51
t o m at o z u c c h i n i p i e

Since I’m was 14 (and way before I went vegan) I saw that recipe in a french magazine, and was
learning to cook for myself, it was one of the very first I tried and I was so happy with it, it was so
easy to make and so tasty, since then I always do it, it’s the perfect summer dish!

Ingredients Steps

For the crust 1. Slice the zucchinis and steam them for 20 mn, let it
2 cups flour cool
½ cup coconut oil, more if 2. During this time you can make the crust : Place the
necessary flour, salt, in a large bowl, combine. Add your solid
1 tsp salt coconut oil and mix until it stick together when you
1/3 - ½ cup ice water, more if squeeze it. Add the water and if necessary, add a
necessary little more water until the texture is right. place in the
fridge for 1 hour.
For the filling 3. Preheat oven to 250°C (400F°) degrees
4 zucchinis 4. Roll, and use a rolling pin to roll the dough into a
10 tomatoes large circle using extra flour to keep things from
3 tsp olive oil sticking as you go. Place the crusting a pan
5 fresh Sage leaf 5. Slice tomatoes, and place them, alternate with one
A branch of rosemary slice of zucchini, one slice tomato etc… in a spiral
Salt to season circle, begin at the edge of the pie and finish at the
Basil center
6. Add olive oil, crushed sage and rosemary, salt
7. Place pie in oven; reduce heat to 200°C (375°C)
degrees. Bake for about 45 minutes or more (until
topping is browned) Let cool until a little warm
before serving.
8. Add a branch of basil in the center for decoration

52 53
 turmeric carrot citrus soup

It took me 20 mn to cook this super simple carrot soup with an extra turmeric, so no excuses
to eat carton soup which are too much loaded on sodium, often contains milk, and sometimes
meat broth (insert freaking out emoji here!).

Ingredients Steps
(serving 4)
1. In a large saucepan over medium heat, saute the
1 tbsp coconut oil carrots and onion for a few minutes with coconut oil
4 carrots, organic (if not peel and turmeric until the onion has softened a little.
them) chopped Add miso paste.
The zest of ½ organic 2. Pour in the water and add the coriander. Bring to the
untreated lemon or orange boil, and cook until the carrots are tender, about 10
½ onion chopped minutes. Remove from heat and allow to cool slightly.
½ tbsp turmeric powder 3. Puree the soup until smooth, using a hand blender
900ml (1 ½ pints) water or food processor. Reheat before serving if
1 tbsp miso paste necessary. Serve with coconut creme for an extra
Handful of fresh coriander, smooth warm feeling.
chopped

54 55
c a u l i f l o w e r ta bb o u l e h

Nothing more refreshing and says «it’s springtiiiiiiiiiiime!!!» than this cauliflower tabbouleh it’s
packed with fresh veggies, mint, dates, and herbs. For an extra crispy, you can add roasted
chickpeas (recipe in Snack section).

Ingredients Steps
(serving 6)
1. Make the dressing, combine the lemon juice, garlic,
For the dressing pepper and salt in a bowl. Drizzle in olive oil while
2 tbsp fresh lemon juice whisking continuously. Taste and adjust seasonings if
1 clove of garlic, minced needed. Set aside.
½ tsp ground pepper 2. Place the cauliflower florets in the bowl of a
½ tsp fine sea salt large food processor. Pulse until the cauliflower
¼ cup extra virgin olive oil reaches a fine, crumbled consistency. Be careful
not to over process; you don’t want to puree the
For the salad cauliflower at all.
1 large head cauliflower, cut 3. Transfer the cauliflower to a large bowl and combine
into florets with the mint, dates, onion, radish, cucumber,
1 cup fresh mint leaves finely parsley, cilantro, pine nuts, and smoked pepper.
chopped Toss well. Slowly drizzle with dressing and season to
1 cup radish thinly sliced taste with salt and pepper. Serve.
½ red onion, diced
1 cup snow peas cut in 1 inch
pieces
½ cucumber, finely chopped
½ cup parsley, finely chopped
½ cup cilantro, finely chopped
½ cup dates chopped
1/3 cup pine nuts
¼ tsp smoked pepper
Salt to taste

56 57
 Pizza & vegan mozzarella

I don’t know about you but I couldn’t live without pizza!! Specially if it’s easy to digest, like this
gluten free one, full of delicious tasty veggies and without dairy, I used my vegan mozzarella
recipe (see cheese and bread section).

Ingredients Steps

For the crust 1. Pre-heat oven to 220ºC/425ºF

3 cups gluten free flour (1 cup 2. In a bowl, combine yeast and ¾ cup water. Let set for
corn flour + 1 cup rice flour 5 minutes to activate. Add 1 tbsp sugar.
+ 1 cup tapioca flour + ¾ tsp 3. In a separate bowl, combine gluten free flour blend,
xantham gum) salt, baking powder and remaining 2 tbsp sugar
1 tsp salt 4. Add the yeast mixture, olive oil and ½ cup warm
½ tsp baking powder water before stirring. Then stir it all together until
3 tbsp sugar well combined.
1 tbsp yeast 5. Coat a baking sheet or pizza stone with parchment
1 ¼ cup warm water paper and plop your dough down. Using your hands
1 tbsp olive oil and a little flour if it gets too sticky, work from the
middle and push to spread/flatten the dough out to
For the sauce the edge. You want it to be really thin.
6 tbsp tomato puree 6. Put the pizza in the oven to pre-bake for roughly 5-10
1 tsp olive oil minutes, or until it begins to look dry.
Salt and pepper to season 7. Remove from oven and spread generously with your
pizza sauce and toppings, finish with vegan mozzarella.
For the toppings Pop back in oven for 20-25 minutes, or until the crust
¼ bell pepper, sliced edge looks golden brown and the toppings are warm
vegan mozzarella (recipe’s in and bubbly. Add fresh basil for an extra savory taste.
cheese and bread section)
2 mushrooms, sliced
½ cup chickpeas
1 branch of basil

58 59
gluten free veggie pizza

Veggie only pizza can be tasty! In this recipe, eggplants and red onions will take your tastebuds
by the hand straight to heaven!

Ingredients Steps

For the crust 1. Pre-heat oven to 220ºC/425ºF.

3 cups gluten free flour (1 cup 2. In a bowl, combine yeast and ¾ cup water. Let set for
corn flour + 1 cup rice flour + 1 5 minutes to activate. Add 1 tbsp of sugar.
cup tapioca flour + ¾ tsp 3. In a separate bowl, combine gluten free flour blend,
xanthan gum) salt, baking powder and remaining 2 tbsp sugar
1 tsp salt 4. Add the yeast mixture, olive oil and ½ cup warm
½ tsp baking powder water before stirring. Then stir it all together until
3 tbsp sugar well combined.
1 tbsp yeast 5. Coat a baking sheet or pizza stone with parchment
1 ¼ cup warm water paper and plop your dough down. Using your hands
1 tbsp olive oil and a little flour if it gets too sticky, work from the
middle and push to spread/flatten the dough out to
For the sauce the edge. You want it to be really thin.
6 tbsp tomato puree 6. Put the pizza in the oven to pre-bake for roughly 5-10
1 tsp olive oil minutes, or until it begins to look dry.
Salt and pepper to season 7. Remove from oven and spread generously with your
pizza sauce and toppings, first the finely sliced
For the toppings eggplant this will brilliantly substitute the cheesy part.
¼ red bell pepper, sliced Pop back in oven for 20-25 minutes, or until the crust
1 smal red onion sliced edge looks golden brown and the toppings are warm
1 quarter zucchini lengthwise and bubbly. Add fresh basil for an extra savory taste.
sliced using a vegetable peeler
1 eggplant finely sliced
1 branch of basil

60 61
 V EGGIE B URGER

Satisfy your appetite and tastebuds with this great-tasting veggie burger. It is so easy to make
and more healthfully prepared when you use your own wholesome ingredients.

Ingredients Steps
(Serving 2-4)
1. Pre-heat oven to 220ºC/425ºF
2 cups portobello mushrooms, 2. In a large bowl add 1 cup of black beans and mash
diced with a masher (chunks are OK).
2 cups cooked black beans, 3. Next, add in the mushrooms, the rest of the beans,
rinsed broccoli, garlic, onion, salt and whole-wheat flour.
¾ cup whole-wheat flour 4. Mix just until coated.
1 cup minced broccoli, fresh 5. In a large frying pan at medium heat, pour a couple
only of tbsp of oil on it, form medium cutlets with your
½ red onion, minced hands and cook them in hot oil until crispy on both
2 tbsp minced garlic sides. If the cutlet dough doesn’t want to stick
½ tsp salt together, add more flour.
Olive oil 6. Serve as a burger with veggies, red onions, salad
and sauce.

62 63
sushi rolls

Preparing sushi might look complicated epic at first, but as you go along with it you might notice
that it’s just like making a kind of sophisticated rolled sandwich with rice. But oh delicious!

For the sushi rice For the sushi

Ingredients Ingredients
5 cups short-grain sushi rice 5-6 sheets nori
6 cups water 2 cups sushi rice
½ cup rice vinegar ½ avocado, thinly sliced
2 tbsp sugar ½ cup soy sprout
1 tsp salt ¼ small red cabbage julienne
4 leaves lettuce thinly sliced
Steps ½ cucumber, julienne
1. Rinse the rice very well 1 carrot, peeled and julienne
under cold water. Drain Soy sauce sprinkled with sesame seeds
thoroughly and put into a
large saucepan covered. Steps
Pour over water. Bring to 1. To make the sushi take a Japanese bamboo sushi mat
the boil and allow to and place a sheet of seaweed on top. Have a small
simmer for about 25 bowl of water to hand. Dip your fingers in the water
minutes or until nearly before you touch the rice. Spread the rice over three
all the water has been quarters of the seaweed, take a little rice at a time and
absorbed. Remove from push it to the edges leaving a layer about ½ cm thick.
the heat, cover with a lid Leave the quarter the furthest away from you plan.
and allow to stand for 10 2. Place some julienne vegetable, cucumber or/and
minutes. avocado along the center of the rice. Be careful not
2. Tip the rice onto a large flat to overfill the nori. Place your fingertips over the
clean tray. Dress the rice fillings to hold them in place. Roll up the bamboo
with the rice vinegar, sugar mat slowly, tucking in the closer end of the sushi
and salt, turning frequently roll to start a roll and press lightly with both hands.
as this helps the rice to Remove the roll from the mat and leave to sit with the
cool. Keep the rice covered joining edges downwards. Reapeat with the others
with damp paper towels or nori (about 5 to 6).
napkin until the rice is ready 3. Use a lightly moistened sharp knife to trim the ends,
to use. then cut into 6-8 pieces. Serve with sauce and ginger.

64 65
 m a n g o av o c a d o s u s h i

I love this rice and quinoa version of sushi and the avocado/mango combination is heaven, all
melty and delicacy.

Ingredients Steps

5 sheets nori 1. To make the sushi take a Japanese bamboo sushi

2 cups sushi rice (see sushi mat and place a sheet of seaweed on top. Have a
rice recipe in the previous small bowl of water to hand. Dip your fingers in the
Sushi Rolls recipe page 64 and water before you touch the rice. Spread the rice
make it with 3 cups rice/2 cups over three quarters of the seaweed, take a little rice
quinoa) at a time and push it to the edges leaving a layer
1 avocado, thinly sliced about ½ cm thick. Leave the quarter the furthest
1 mango thinly sliced away from you plain.
4 leaves lettuce thinly sliced 2. Place some lettuce, mango and avocado along the
Soy sauce sprinkled with center of the rice. Be careful not to overfill the nori.
sesame seeds Place your fingertips over the fillings to hold them in
place. Roll up the bamboo mat slowly, tucking in the
closer end of the sushi roll to start a roll and press
lightly with both hands. Remove the roll from the mat
and leave to sit with the joining edges downwards.
3. Use a lightly moistened sharp knife to trim the ends,
then cut into 6-8 pieces. Serve with sauce and ginger.

66 67
V e g g i e c u r ry w i t h D h a l

Cheap, delicious and healthy - dhal is the perfect comfort food. The word itself is derived from
the Sanskrit «to split», and refers to the split lentils and other pulses from which it is made. Everyone
has his curry recipe, the only thing they have in common is the split pulses and the spices,
added near the end of cooking to give a strong punch of flavor.

Ingredients Steps
(serving 4)
1. Wash lentils well with water (check for any stones
For the dhal and pick out). Add into a large wide mouth pan with
2 cups red lentils water, curry leaves, spinach leaves, chopped tomatoes,
2 chopped tomatoes onion, lemongrass, cinnamon stick and turmeric powder.
3 cups fresh spinach leaves Boil on medium high heat until water is cooked out
2 cups water and lentils are very soft (20-30 minutes). If you need
10-12 curry leaves more water to get the correct consistency add it as
1 stalk lemongrass bruised needed.
1 inch cinnamon stick 2. In a separate frying pan heat 2-3 tbsp of coconut
2 tbsp chopped onion oil on medium high heat. Add onions, ginger, curry
2 tsp turmeric powder leaves, garlic, green chilies, red dried chili flakes and
Salt to taste mustard seeds. Once frying add a little salt to flavor.
1 cup coconut milk Fry while stirring until onions have started to brown.
3. Once the lentils are cooked, add some salt to taste
For the curry paste and coconut milk. Then add the curry paste ingredients
10-12 curry leaves and stir well. Allow to cook for 3-5 more minutes.
1 inch fresh ginger, sliced Serve hot with rice or Indian flat breads.
1 medium onion chopped
1 tbsp black mustard seeds
2-3 cloves grated garlic
1 tbsp red chili flakes
1 green chilies sliced
2-3 tbsp coconut oil

68 69
 b u ddh a s b o w l s

A Buddha Bowl is a bowl which is packed so full that it has a rounded “belly” appearance on
the top much like the belly of a Buddha. It’s usually made with simple pure food and enjoyed
with deep gratitude. These ones are healthy, satisfying meals for 2 persons, because sharing is
caring ;)

Ingredients Steps
(serving 2)
1. Prepare the dressing : mix tahini, lemon juice and
For the bowls water until a clear consistency, then add the mustard
3 cups fresh cooked rice and combine.
2 cups roasted chickpeas (see 2. In two large bowl layer 3 leaves of lettuces, then
recipe in Snacks and Sides pour the rice, and add your toppings equally to the
section) 2 bowls : potatoes, chickpeas, diced avocado and
2 cups oven baked potato radishes.
wedges (see recipe in Snacks 3. Drizzle with dressing, sprinkle chopped chives and
and Sides section) shredded coconut and serve.
1 ripe avocado, diced
1 cup radishes, sliced
6 small lettuce leaves
Handful of fresh chopped
chives
Pinch of shredded coconut to
serve

For the dressing

½ lemon juice
1 tbsp tahini
1 tbsp water
1 tsp mustard

70 71
Asian noodle soup

Noodle soup is a great staples during winter, it’s nourishing, comforting and healthy, I believe it
helps cure a cold! I’ve made an autumn ingredients version here, but you can also substitute the
veggies with bok choy, carrots, celery, mushrooms... and the rice noodles with soba noodles...
or add tofu... the possibilities are infinite, it’s a fun way to eat a different soup every night!

Ingredients Steps
(serving 2)
1. In a large pot, heat sesame oil over medium high
3 cups water heat. Once hot, add ginger and garlic and saute
1 tsp miso paste until fragrant, 2-3 minutes. Add jalapeno, water, miso
1 tbsp sesame oil paste, and green onion. Cover and simmer 10-15
1 tbsp chopped fresh ginger minutes.
2 cloves garlic, diced 2. Add soy sauce, rice vinegar, red pepper and simmer
½ jalapeno, seeds removed and until veggies are heated through, 1-2 minutes. Add
thinly sliced rice noodles and heat for 1 more minute, until both
1 green onion sliced noodles and broth are hot.
3 tbsp reduced sodium soy 3. Remove soup from heat and ladle into bowls. Serve
sauce alongside sliced cucumber, chopped cilantro, kimchi,
1 tsp rice vinegar pumpkin and sriracha.
1 cup thick rice noodles 4. Serve immediately.
1 red pepper, thinly sliced

For serving
½ small cucumber, sliced
2 heaped tbsp kimchi (see
recipe in Snacks an Sides
section)
Chopped cilantro
6 slices of roasted pumpkin
(see recipe in Snacks an Sides
section)

72 73
 Veggie Gyōza

Those gyoza are full of flavor, crisp on the bottom, tender on top. Originating in China where
they’re known as Jiaozi. Gyoza are also known as potstickers in English. So be sure to use a non-stick
frying pan if you don’t want gyoza parts permanently bonded to your pan.

Ingredients Steps
(serving 4)
1. Combine the soy sauce, sugar and cornflour in a
3 tsp soy sauce small bowl and set aside.
¼ tsp cane sugar 2. Heat the 2 tsp oil in a non-stick frying pan over high
½ tsp cornflour (cornstarch) heat, swirling the oil around in the pan to coat. Add
2 tsp oil, plus 3 tsp oil extra the garlic, ginger and spring onion and stir-fry for just
1 garlic clove, finely chopped a few seconds, or until aromatic but not burning.
2 tsp finely grated ginger 3. Add the cabbage and stir-fry for 2 minutes, or until
1 spring onion (scallion), finely the cabbage is very soft. Quickly stir the soy sauce
chopped mixture and pour into the frying pan. Stir for 1
150 g finely chopped Chinese minute, or until the cabbage is coated in the sauce.
cabbage Remove from the heat and allow to cool.
4. Stir through the sesame oil. Sit a gow gee wrapper
2–3 drops sesame oil
in the palm of your hand. Place 2 level tsp of the
Gyoza wrappers
cabbage mixture in the centre of the wrapper. Use a
Japanese soy sauce, to serve
finger to rub water around the edge of the wrapper
and press the sides together to seal. Rub a little more
water along the rim of the seam and pleat together.
Gently tap the bottom of the gyoza on a work surface
to flatten. Repeat this process with the remaining
wrappers and cabbage mixture.
5. Heat the extra 3 tsp oil in a non-stick frying pan over
medium high heat until hot. Line up the dumplings in
rows and let them fry until the bottoms take on just
a hint of color. The pan should fit 10-12 dumplings at
a time. Pour in the 3 tbsp of water cover quickly to
avoid oil spattering. When the water is gone, remove
the lid and fry the gyoza until they are golden brown
on the bottom.
6. Serve immediately with the soy sauce.

74 75
RATATOUILLE

Ratatouille is the spirit of summer. If you’ve ever had a good ratatouille it’s a memory that’s hard
to forget. The secret resides in the heat timing and reheating. You’ll get tender veggies, impregnated
with the ripe flavors of the summer sun, juicy and savory. When I feel summer’s ending I always
make sure to can or freeze a batch of ratatouille to bring back sunshine in these cold wintery
dinners.

Ingredients Steps
(serving 4)
1. Chopped and diced your veggies, onions and garlic,
4 onions, chopped reserve separately.
3 garlic cloves, chopped 2. In a large pot, at medium heat, add the olive oil,
4 tomatoes, diced sauté the garlic until brown and fragrant (5 mn).
3 bell peppers, sliced 3. Turn down the heat to low and add the onions and
4 zucchinis, diced bell peppers. Cover the pot with a lid and let the
2 eggplants, diced onions wilt, stirring occasionally to prevent burning.
6 tbsp olive oil Remove the lid and sauté until all the water released
4 bay laurel leaves has evaporated and the onions start to brown (5 mn).
1 thyme branch 4. Add the other veggies and herbs. Stir to combine
Pinch origano and cover with a lid and allow the vegetables to cook
Pinch rosemary until tender (40-50 minutes), stirring occasionally.
Sat and pepper to taste 5. When the vegetables are soft, remove the lid and let
the ratatouille continue to simmer at low heat until
the excess liquid has evaporated and the stew is nice
and thick. It should take about 20-40 minutes.
6. Adjust the salt and pepper to taste. Let cool for 1
hour, the reheat for 15-20 minutes and serve with,
rice, crusty bread drizzled with olive oil.

76 77
 Gnocchi

Those tender gnocchi are a great alternative to the classic pasta plate. They’re very easy to
make and you will have a lot with very few ingredients. After cooking them (step 8) you can
freeze the one you didn’t eat.

Ingredients Steps

4 large potatoes 1. Wash and steam the potatoes, for 30-40 mn or until
1 - 1 ½ cups whole wheat flour easily pierced with a fork, let them cool. Once the
1 tablespoon olive oil potatoes are cool enough to touch, peel the skins
Salt and pepper to taste from the potato and place them in a large bowl.
Water 2. Mash the potatoes until smooth. Add olive oil, salt
and pepper to the potatoes according to your taste.
3. Bring a large pot of water to a boil. Add a bit of salt
to the water.
4. Add flour to the mashed potato in ¼ cup intervals, use
your hands to work the flour in with each
addition. Use as little flour as possible to achieve a
perfect ball of dough. To test consistency, tear off a
tiny piece, roll it into a ball and drop it into the boiling
water. If it rises to the top without falling apart, the
consistency is good. (taste if it’s not to gummy,
if then add more flour, tbsp by tbsp).
5. Turn the boiling water down to low..
6. Onto a floured surface, tear a piece off the dough
and roll into a long rope (¾ inch in diameter) slice the
rope into ½ inch dices.
7. Use a fork or a gnocchi board to shape the gnocchi.
Use your thumb to roll it down to the end. Repeat
until the entire dough has been rolled into gnocchi.
8. Turn the water back up to a boil. Drop the gnocchis in
batches into the boiling water. Once they rise to the
top and stay there for a couple of seconds, they are
done. Use a slotted spoon to remove.
9. Serve with fresh basil, olive oil and tomato sauce.

78 79
 +3 +4
80 81
Peanut butter kale chips

These crispy and kale chips are the perfect healthy alternative to potato chips. The spices will
get you a very tasty twist, they are delicious as a snacks or appetizers.

Ingredients Steps

2 bunches kale 1. Pre-heat oven to 180C/350F Wash the kale and dry
2 heaping tbsp peanut butter thoroughly. Pull the leaves off the center ribs in large
1 tbsp olive oil pieces, and pile on a baking sheet. Discard the ribs.
½ tsp ground cumin 2. In a small bowl mix the peanut butter, oil, spices, and
½ tsp chili powder salt. Pour over the kale. Use your hands to massage
½ tsp garlic powder the kale leaves until each one is evenly coated with
½ tsp smoked paprika the spice mixture. The more evenly the kale leaves
½ tsp salt are coated, the better they will bake.
1. Lay the kale leaves out flat on 3-4 full sized baking
sheets. Bake for 10-11 minutes until crisp, but still
green. Cool for a few minutes on the baking sheet
before moving. If some kale chips are still a little
flimsy or damp, remove the crisp chips and place the
damp chips back in the oven for a few more minutes.
Store in an air-tight container.

82 83
 3 c o l o r b e l l p e pp e r s r o l l s

3 color bell peppers rolls with zucchini, basil and eggplant! Tastes amazing and perfect «pour
l’apéro» (appetizers in french)

Ingredients Steps

1 sliced vegan mozzarella (see 1. Preheat the oven to 400 degrees F. (200C)
recipe in Cheese and Bread 2. In a large bowl combine the bell peppers sliced very
section) thinly, diced eggplant and mozzarella, add salt,
Thinly sliced bell peppers (½ pepper and oregano, minced basil and combine.
yellow, ½ red, ½ green) 3. Lightly flour your countertop or baking board.
½ diced eggplant 4. Roll pastry sheet into a 14×11-inch rectangle.
Pinch of salt 5. Sprinkle evenly with the veggie mixture, drizzle with
Ground pepper olive oil.
1 branch of basil 6. Starting at the short side of the rectangle, roll pastry
Pinch of oregano up jelly-roll style.
1 tbsp olive oil 7. Use a sharp knife to evenly cut the roll crosswise into
1 sheet vegan puff pastry 10-15 pieces.
8. Place each piece on a baking sheet.
9. Bake for 15 minutes or until lightly browned.

84 85
o v e n b a k e d p o tat o e w e d g e s

I cant’t begin to explain how much tons of crispy golden potatoes I’ve devoured! They are my
favorite sides to go with practically every dinner, I love them with veggie burgers, big salads, in
a buddha bowl, and of course with mustard and ketchup!

Ingredients Steps

10 medium-sized potatoes, 1. Pre-heat oven to 180C/350F. Brush potato wedges

peeled if not organic and cut with oil, season with salt and smoked pepper
into wedges 2. Place wedges on prepared baking sheet.
Salt to season 1. Bake for 20 minutes. Remove from oven and turn
Smoked pepper wedges; cook for 10 to 15 minutes, or until tender.
1 tbsp olive oil, or coconut oil

86 87
 homemade kimchi

Kimchi is a low-calorie, high fiber and nutrient–packed side dish. It is a storehouse of a range
of vitamins A, B1, B2 and C, rich in essential amino acids and minerals such as iron, calcium,
selenium, powerful antioxidants and provides an additional benefit of probiotics as well in the
form of lactobacillus bacteria. It is the national dish of Korea and has been a staple of their food
since ages. Kimchi was also taken to space by astronauts on the spaceship ;)

Ingredients Steps

1 medium head napa cabbage, 1. Quarter your cabbage and slice laterally into 2 inches
cored and separated into chunks. In a an extra large bowl or pot, combine salt
individual leaves, about 1 with 2 cups of lukewarm water, stir to dissolve salt.
pound total Add the cabbage and pour remaining 4 cups, stir to
2 tbsp sea salt mix. Cover. Let set for 2-4 hours
6 cups water 2. While cabbage is soaking, combine daikon, onion,
½ small daikon radish, chopped ginger, sugar, miso and garlic in food processor/
4 scallions, greens roughly blender and process until fairly smooth. In a small
sliced 1 inch bowl, add the chili powder with a couple tbsp of
2 cloves garlic water as well. Blend.
1 ½-inch knob ginger, chopped 3. Once cabbage is wilted, drain water and rinse well.
½ small white onion, chopped Place cabbage back in large bowl, combine with the
½ cup Korean chili powder scallions, radish/onion mixture and chili paste. Mix
(kochukaru) or 1 tbsp each well to coat all pieces. Either use your hands with
cayenne & Hungarian paprika gloves on, or simply use wooden spoons to toss
2 tbsp white or red miso paste everything.
1 tbsp sugar 4. Place the kimchi in glass jars or containers with lid,
leave about an inch at the top for air and gases. Seal
the jars tightly and allow them to sit at cool room
temperature for 24-36 hours. After 24 hours, open
kimchi and pack the mixture down with a spoon. You
may notice it bubbling, this is perfectly normal as the
kimchi is fermenting. Place kimchi in the refrigerator
once you’re happy with the taste and to slow fermentation,
usually after 36 – 48 hours. It should be tangy, spicy
and slightly sweet. Consume within 1 month.

88 89
mashed Avocado toasts

What would life be without avocado toasts??? Word is scientists are still looking for the answer!!

Ingredients Steps
(serving 2)
1. Cut the avocado in half, remove pit, and scoop the
1 ripe avocado flesh into a bowl. Add the lemon juice and sea salt,
½ lemon juice to taste. Mash the ingredients together with a fork,
½ onion sliced keeping the texture slightly chunky.
Pinch of smoked pepper or 2. Spread half the mash onto each piece of toast and
smoked paprika garnish with some sliced onion, smoked pepper or
Sea salt smoked paprika and a drizzle of olive oil.
1 tsp olive oil Serve immediately.

90 91
 Roasted chickpeas

This super simple sides will change your salad, appetizers, forever, they make a great topping
on soups too. I also used them in the Buddha Bowls and Cauliflower Tabboulleh, see Dishes
section for the recipe.

Ingredients Steps

1 ½ cups cooked chickpeas 1. Preheat the oven to 400°F/200°C.

½ tsp ground cumin 2. In a bowl, combine the chickpeas with spices and oil.
1/8 tsp cayenne pepper 3. Lay them in a single layer on a parchment-lined
¼ tsp fine sea salt baking sheet and bake in the oven until slightly
1 tbsp olive oil browned and crisp, about 35 to 40 minutes. Toss
chickpeas halfway through cooking time.
4. Let cool before serving.

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springrolls

These spring rolls are great as a cool summertime quick and easy snack. They are a refreshing
change from the usual fried variety. Also way healthier.

Ingredients Steps
(serving 2)
1. Start by softening the rice papers. I like to use two
10 round rice paper wrappers rice papers per roll, just to make sure they don’t
½ cup fresh mint leaves break. Fill a large bowl with warm water. Dip two rice
½ cup cilantro chopped papers (or one) very carefully and gradually for about
About 10 lettuce leaves 1 minute, until totally soften. Lay rice papers on a
1 cups cooked rice vermicelli, clean cloth.
cooled down 2. Arrange about mint leaves at the bottom of the
½ cup fresh soybean sprouts rice paper. Top with a lettuce leaf, a small handful
½ cup crushed peanuts of vermicelli and a small handful of bean sprouts.
1 shredded carrot Add shredded carrots, sprinkle with crushed peanut,
cilantro. Top with a second lettuce leaf. Always keep
For the sauce about 2 inches uncovered on each side.
4 tbsp rice vinegar 3. Fold uncovered sides inward, then tightly roll the rice
4 tbsp soy sauce paper. Repeat with remaining ingredients.
1 tbsp water 4. Serve whole or cut in half with the sauce or soy sauce.
1 tbsp sugar
1 garlic clove, crushed
1 tbsp grated carrots

94 95
 roasted pumpkin

I can’t believe I’ve only recently discover roasted pumpkin, I use to eat in soups, which was
great, but roasting it takes it really to the next level, this creamy sweet texture, I’m obsessed!

Ingredients Steps

1 small pumpkin 1. Preheat the oven to 400°F/200°C. Cut the pumpkin in

½ tbsp balsamic vinegar half. Using a large metal spoon, scoop out the seeds
1 tbsp olive or sesame oil and insides of the pumpkin. Save the seeds for roas-
Sea salt ting. Use a sharp chef’s knife to cut slices of pumpkin,
Ground smoked pepper about 1-inch thick.
2. Place pumpkin slices on baking sheet. Drizzle with oil
and balsamic vinegar, rub on both sides of pumpkin.
Season with salt and pepper. Roast for 20-35 minutes,
depending on thickness of pumpkin slices.
3. Serve with rice, sesame seeds, minced parsley and
tamari sauce.

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Pesto

This is an easy and quick pesto recipe, I use it in pasta but also on toast or bruschetta.

Ingredients Steps

1 ½ cups fresh basil 1. Combine all ingredients in a food processor. No need

1 cup pine nuts for a smooth result, as texture is great in Pesto.
1/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
½ tsp black pepper

98 99
 Cookie Dough bliss Balls

An easy raw, vegan and gluten-free snack that you can make in 5 minutes and devour... in only
2! These are protein packed and will definitely forget the rough days.

Ingredients Steps

2 tbsp peanut butter 1. In a food processor, process chickpeas until mostly

1 can chickpeas, drained and smooth, scraping down the sides of your processor
rinsed when necessary.
1/3 cup oat flour (Blend oats in 2. Add in the peanut butter, oatmeal flour and maple
blender until they are ground syrup and process until smooth, again scraping down
into a powder-like consistency.) the sides of your processor if necessary.
¼ cup + 2 tbsp pure maple 3. Stir in the chocolate chips or cacao nibs, mix and
syrup chill the dough in the fridge for about 15-30 minutes.
1/3 cup dairy-free chocolate Roll the dough into balls and place in the freezer for
chips or cacao nibs about 20 minutes to set.
4. In this recipe, I added a melted chocolate square
because why not?
5. Store in the fridge for up to a week.

100 101
homemade nutella

I’ve never met a person who doesn’t like Nutella. Searching for a healthier recipe (i.e. without
milk or palm oil) has been a real quest, but I’m very happy with this one!

Ingredients Steps

4 cups blanched hazelnuts 1. Process the hazelnuts in a food processor about 2

2/3 cup cocoa powder to 5 minutes, until they start to form a thick and oily
2 cups cane sugar hazelnut butter.
¼ cup hazelnut oil plus more as 2. Scrape down the bowl, and add the sugar, cocoa
needed (you can substitute with powder, hazelnut oil, vanilla extract and salt and
melted coconut oil if you can’t continue to process, scraping down the bowl and
find the hazelnut oil) adding more hazelnut oil, a few tbsp at a time, until
1 tbsp vanilla extract the mixture becomes smooth and glossy.
½ tsp kosher salt 3. Once it reaches the desired texture, transfer to a
jar for storage. Store in the refrigerator for up to 6
weeks.

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104 105
raw cashew cheese

I’m french and I love cheese, what can I say! ;) Since I’m vegan I’ve been searching for good
vegan cheese recipes and this one is a winner! It taste even better than a real cheese.

Ingredients Steps

3 cups cashews, (soaked in wa- 1. Rince and blend the soaked cashews with probiotics
ter for 12-14 hours) and rejuvelac until smooth.
3 capsules probiotics (can be 2. Place in an hermetic bowl for 24 hours, at ambient
substitute by miso paste) temperature.
2/3 cup fresh rejuvelac or water 3. Season with salt and nutritional yeast, mix well.
1 tsp nutritional yeast and salt 4. Place in the fridge for 10 hours.
to season 5. In a round shape container, place some clingfilm,
3 tsp chives then layers fresh herbs chives and cilantro, then put
3 tsp cilantro the cheese, and let it rest in the fridge for 12 hours.
6. That’s it! Enjoy!! You can keep the cheese one week
in the fridge.

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 Vegan mozzarella

What would be summer without a good tomatoes salad with mozzarella? My favorite, easy to
go dish! Simplicity is the key during summer and this mozzarella is a life saver, I use it on pizza,
lasagna, pasta, panini...

Ingredients Steps

400gr plain soy yogurt 1. Place agar and water in a pot and let it boil for about
¼ cup virgin coconut oil, liqui- 5 minutes, or until the agar is completely dissolved.
fied 2. Remove from heat, add in tapioca starch and whisk.
1 cup water 3. Transfer it in a blender, and add the rest of the
2 tbsp agar powder ingredients, except the coconut oil.
2 tbsp tapioca starch 4. Blend until smooth and with the blender running,
1 tsp pectin powder slowly pour in the coconut oil.
¼ tsp guar gum or xanthan gum 5. Shape the mozzarella balls : in a bowl filled with ice
cold water, 1 tbsp salt and ice cubes, I uses a ladle,
take some of the mixture and drop it in the water.
The mozzarella will harden instantly, but let it sit in
there for a minute or two. Using a slotted spoon
transfer the balls in a container, without piling them
on top of each other. Keep in the fridge until you are
ready to serve.

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f e ta c h e e s e

I’ve been searching for a long time for a feta replacement as I used to love it in summer toma-
toes salad. This salty and fresh delicacy will please your tastebuds with so much aroma, you will
forget that once upon a time there was a world with non vegan feta!

Ingredients Steps

1 cup whole blanched almonds 1. Soak the almond in water for 24 hours. Drain and
¼ cup lemon juice rinse the almonds.
3 tbsp olive oil 2. Purée the almonds, lemon juice, 3 tbsp oil, garlic,
1 clove garlic, peeled salt, and ½ cup cold water in food processor 6
1 ¼ tsp salt minutes, or until very smooth and creamy.
1 tbsp fresh thyme leaves 3. Place large strainer over bowl, and line with triple
1 tsp fresh rosemary leaves layer of cheesecloth. Spoon almond mixture into
cheesecloth. Bring corners and sides of cloth
together, and twist around cheese, form an orange-
size ball and squeeze to help extract moisture. Place
in the fridge for 12 hours, or overnight.
4. Preheat oven to 200°F/100°C. Line a baking sheet
with parchment paper. Unwrap the cheese and
transfer to the baking sheet. Flatten to form 6-inch
round about ¾-inch thick. Bake 40 minutes, or until
top is slightly firm. Let it cool then place in the fridge
for 2 hours.
5. Combine remaining ¼ cup oil, thyme, and rosemary
in small saucepan. Warm oil over medium-low heat 2
minutes, or until very hot but not simmering. Cool to
room temperature. Drizzle herb oil over cheese and
let it infuse overnight in the fridge.
6. Serve on tomato salad or anything that needs
cheese!

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 Bread

Bread is so easy and simple to make, you don’t need a fancy machine to bake it, just use your
own hands, I find the activity very relaxing, and an good old oven.

Ingredients Steps

3 1/3 cups flour 1. Mix the flour, salt and yeast in a large bowl.
1 1/3 cups warm water 2. Make a well in the centre, then add the water, and
2 packets of baker yeast mix well. If the dough seems a little stiff, add 1-2 tbsp
Sesame seeds for flavor water, mix well then tip onto a lightly floured work
1,5 tsp salt. surface and knead for 5-6 minutes. Once the dough
is satin-smooth, place it in a lightly oiled bowl. Leave
to rise for 1-1h30 until doubled in size or place in the
fridge overnight.
3. Line a baking sheet with baking parchment. Knock
back the dough, then gently mould the dough into
a ball. Place it on the baking parchment for a further
hour until doubled in size.
4. Preheat the oven at 425°F/220°C
5. Place a cast–iron skillet filled with ice cubes or water
(this produces steam that lets the loaves rise fully
before a crust forms) on the bottom rack of oven,
position another rack above skillet, and place the
baking sheet with the bread on it.
6. Bake for 30-40 minutes or until golden brown.
Let cool on a wire rack.

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p i ta b r e a d

Homemade pita bread is so much better than store-bought pita—it’s not even close.
And luckily, this tasty flat bread is also very easy to make. I serve it with soups, curry, ratatouille,
vegan feta and tomatoes or veggie stew.

Ingredients Steps
(Makes 16-20 pitas)
1. Stir the yeast and water together in a large bowl.
1 tsp dry yeast Add the whole wheat flour, about a cup at a time, stir
2 ½ cups lukewarm water until the mixture looks smooth and silky.
2 ½ cups of whole wheat flour Let this sponge rest covered with a tea towel for at
1 tsp of salt least 30 minutes to 1 hour.
1 ½ tbsp of olive oil 2. Add salt, olive oil and combine. Add the all purpose
2 ½ -3 ½ cups all purpose flour flour a cup at a time, combine until the dough is too
stiff to mix with a spoon. On a floured surface,
knead until the dough is smooth and elastic, 8 to 10
minutes.
3. Rinse the mixing bowl, dry it and coat it lightly with
oil. Transfer the dough to the bowl and turn to coat
in oil. Cover tightly with plastic wrap. Let the dough
rise at room temperature for 2 to 3 hours or until it
doubles.
4. Knead the dough to deflate it. Divide it in half and
keep one half under plastic or a cloth while you work
with the other. Cut the dough into 8 equal pieces,
form the pieces into tight balls. On a well floured
surface, flatten the balls of dough into a circle 6 to 7
inches, less than ¼ inch thick. Repeat with the other
half of the dough.
5. Preheat the oven to 400°F/200°C
6. Place the pitas on a baking sheet and bake for 3-5
minutes or until the breads resembles blown-up
balloons. As the breads come out of the oven, wrap
them together in a large tea towel to keep them
warm. Serve.

114 115
 Baguette

And last but oh so not least of the Cheese and Bread section, here’s the baguette! Nothing says
Paris like a fresh baked baguette and it’s very easy to make! I found some baguette in other
countries than France indeed but it’s never been as good as the real deal, so here’s a recipe to
make your own and finally live the real Parisian experience!

Ingredients Steps
(Makes 3 baguettes)
1. Whisk together water, yeast in a large bowl, let sit
1 ½ cups tap water, heated to until yeast is foamy, about 10 minutes. Add flour, and
115° stir, let dough sit for 30 mn. Add salt Transfer dough
1 tsp active dry yeast to a lightly floured work surface, and knead until
3 ¼ cups all–purpose flour smooth and elastic.
1 ½ tsp kosher salt 2. Transfer dough ball to a lightly greased bowl with
Oil, for greasing bowl oil, cover with tea towel. Let rest for 1 hour. Repeat
1⁄2 cup ice cubes this step.
3. Heat oven to 475°C/250°C. Transfer dough to a
floured work surface and cut into 3 equal pieces,
shape each piece into a 14 inch rope. Flour a sheet
of parchment paper on baking sheet, place ropes,
evenly spaced. Lift paper between ropes to form
pleats; place two tightly rolled kitchen towels under
long edges of paper, creating supports for the
loaves. Cover with tea towel, let sit until it doubles
in size for 1 hour
4. Remove towels, and flatten paper to space out
loaves. Slash the top of each baguette (about 4
inches long) at a 30–degree angle in four spots.
5. Slide the loaves, with the parchment paper, onto a
baking sheet. Place a cast–iron skillet on the bottom
rack of oven position another rack above skillet, and
place the baking sheet with baguette on it. Place
ice cubes in skillet (this produces steam that lets
the loaves rise fully before a crust forms). Bake the
baguettes until darkly browned and crisp, about 30
minutes, cool before serving.

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118 119
 Cho c peanut but t er co ok ie s

These cookies are really a taste of heaven! They are crunchy on the outside and melting on the
outside, this is my favorite recipe of cookies, it’s so simple and quick to make!

Ingredients Steps
(make 10-12 cookies) :
1. Pre-heat oven to 180C/350F
¼ cup peanut butter 2. Combine together the peanut butter, melted coconut
¼ cup coconut oil oil & brown sugar, add the almond milk & vanilla.
¼ cup almond milk 3. In a separate bowl mix the flour, baking soda, baking
1 tbsp vanilla extract powder and salt.
1 cup brown sugar 4. Combine the wet & dry ingredients, add the choco-
2 cups flour late chips.
1 tsp baking soda 5. Roll into tbsp sized balls & place them on parchment
½ tsp salt paper on a baking sheet, then flatten them out a bit
1 cup vegan chocolate chips (or with your palm.
(or dark chocolate chopped up) 6. Bake for 7-10 minutes or until just golden (8 is a good
timing for me)
7. Transfer to a cooling tray otherwise they would dry.

120 121
b r o w n ie s

These raw, gluten free brownies, take only 5 minutes to make, kids and adults love them, they’re
gooey and delicious.

Ingredients Steps

1 cup walnuts (plus handful for 1. In a food processor process the walnuts and almonds
decoration) until no large pieces remain. Place the nut meal in a
1 cup blanched almonds bowl.
1 ½ cup dates 2. Place the pitted dates in the food processor and pro-
½ cup maple syrup cess again until no large pieces remain.
1 cup cacao powder 3. Add the ground up nuts back to the food processor
1 tsp vanilla extract along with the cocoa powder, vanilla and sea salt.
Pinch of salt Process until all the ingredients are evenly distributed
and the mixture it just starting to clump together.
4. Prepare a loaf pan by lining it with parchment paper.
Pour the crumbly mixture in. Press down firmly,
sprinkle with nuts for decoration.
5. Refrigerate for 30 minutes before slicing so that the
mixture is firmer. Store in an airtight container on the
counter or in the fridge.

122 123
 c h o c o l at e m o u s s e

Oh the frustration to be vegan and not to be able to enjoy a fluffy chocolate mousse! But these
time where over when some genius recently discovered that chickpeas or bean water can be as
fluffy as egg! This is a revolution!

Ingredients Steps
(Serving 4)
1. Break the chocolate into smaller chunks and melt it
¼ cup hazelnuts, blended to very slowly over a water bath. Once the chocolate
get hazelnuts meal/flour has melted, take the bowl off the water bath, add the
1 cup chickpea water, from hazelnut meal, combine well and allow to cool down
home cooked chickpeas or 1 for 20 minutes.
can of low-sodium chickpeas 2. Open your tin of chickpeas and drain the chickpea
150 grams dark chocolate, water into a very large glass bowl. Using an electric
melted eggbeater, whip the chickpea water into stiff peaks.
1 tbsp white brown sugar 3. Once you get stiff peaks, start adding sugar, bit by
Pinch of salt bit, whipping the whole time.
4. Add the melted chocolate in gradually, making sure
you fold it gently with a spatula. Do not worry if your
fluffy mixture deflates, that’s perfectly normal.
5. Divide the mixture between 4 glasses. Put glasses
into the fridge for a minimum of 4 hours for the
mousse to set. Overnight is better for the fluffiest
result.

124 125
c h oc o l at e f u dge tartl ets

These fudgy chocolate tarts are gluten free.

The filling is incredibly fudgy and creamy, you can’t tell that the main ingredient is avocado!

Ingredients Steps

For the base 1. Blend all the base ingredients on full speed until the
1 ¼ cup dates mixture is crumbly and sticky. Prepare 6 mini tartlet
1 cup hazelnuts pans covered with muffin parchment papers. Spoon
½ cup cocoa powder 1/3 tbsp of the base onto the tartlet pan and press it
around to form a crust. repeat with the others tartlets
For the filling pans. Place in the freezer.
2 ripe avocados flesh 2. Prepare the filling, blend the ingredients until smooth
4 tbsp maple syrup and silky. Add a couple of spoonfuls of filling over the
2 tbsp extra virgin coconut oil base, for the 6 tartlets.
4 tbsp cacao power 3. Pop back in the freezer for about 20-30 minutes, peel
2 tsp vanilla extract the parchment paper off. Serve.

126 127
 APPle pie

This apple pie is my classic all time favorite, french version.

There is nothing more homey, autumnal than a warm apple pie cooling on the kitchen counter.

Ingredients Steps

For the crust 1. Prepare the crust : Place the flour, salt, in a large
2 ¼ cups flour bowl, combine. Add your solid coconut oil and mix
½ cup coconut oil until it stick together when you squeeze it. Add the
1 tsp salt water and if necessary, add a little more water until
1/3 - ½ cup ice water, more if the texture is right. place in the fridge for 1 hour.
necessary 2. Remove the dough from the refrigerator. Allow it to
sit for about 20 minutes or until it is soft enough to
For the filling roll.
10 apples, peeled, cored and 3. On a well floured surface, roll the bottom crust 1/8
sliced ¼-inch thick. inch thick or less and 12 inches in diameter. Transfer
1 cup apple sauce it to a pie pan. Trim the edge almost even with the
¼ cup brown sugar edge of the pan.
1 tsp ground cinnamon 4. In a bowl combine cornstarch, apple sauce, spices.
¼ tsp nutmeg, preferably fresh Place on the pie shell.
grated 5. Preheat the oven to 400F°/200°C.
1 tbsp cornstarch 6. Arrange the peeled and sliced apples on top.
Sprinkle with brown sugar. Or you can pour some
apricot jam on it for an extra sweet.
7. Reduce heat to 350°C/180°C. Bake for 25-30 minutes
or until topping golden brown.
Let cool until a little warm before serving.

128 129
r aw c a r a m el browni e sl i ces

This delicious recipe is free of processed sugars and full of great raw and natural ingredients.
A decadent raw & vegan version of the classic caramel slice mixed with raw brownies.

Ingredients Steps

For the base 1. Blend all the base ingredients on full speed until the
1 ¼ cup dates mixture is crumbly and sticky.
1 cup hazelnuts 2. Pour the mixture into a 8×8 inch deep dish tray and
½ cup cocoa powder press down with your hands until evenly distributed
to form the base. Place in the freezer.
For the caramel layer 3. Drain the dates and blend together with the water,
2 cups dates, soaked in water coconut oil and salt until silky smooth. Pour the mix-
for 1 hour ture over the base and smooth the top with a spatula
5 tbsp water until flat. Place in the freezer.
3 tbsp coconut oil 4. Blend the chocolatetopping ingredients. Blend the
¼ tsp sea salt cacao powder, coconut oil and sweetener of choice
until smooth. Spread the chocolate topping over the
For the chocolate topping caramel. Use a spatula to make the top as smooth
½ cup cacao powder and level as possible.
1/3 cup maple syrup 5. Store in the freezer, well covered for at least 3 hours,
¼ cup coconut oil preferably overnight. Let sit at room temperature
until slightly softened 10 to 15 minutes before slicing
and serving.

130 131
 Av o c a d o l i m e c h e e s e c a k e

This fresh, gluten free all vegan avocado lime cheesecake is a delicious sweet and tangy
dessert. You won’t believe there’s no dairy when you’ll taste this a rich and creamy texture.

Ingredients Steps

For the base 1. Blend base ingredients until the mixture is crumbly
1 cup cashews, soaked over- (don’t let it go completely smooth) and holds
night and rinsed together when pinched.
½ cup shredded coconut 2. Line the base and sides of an 18cm round cake tin
½ cup cacao nibs with parchment paper and tip in the base mixture.
1 cup pitted dates Press down firmly and evenly with the back of a
2 tbsp coconut oil, melted spoon, ensuring it is neat and flat where it meets the
tin. Place in the freezer.
For the filling 3. Blend filling ingredients until smooth and silky. Check
5 ripe avocado flesh for taste – add more lime juice, zest or maple syrup
½ cup lime juice according to preference. Remove the cake tin from
¾ cup coconut oil, melted the freezer and pour the filling over the base. smooth
1 tsp lime zest surface with a spatula.
1 cup maple syrup 4. Freeze until solid, at least 3 hours, preferably over-
night. Let cheesecake sit at room temperature until
slightly softened 10 to 15 minutes. Serve with
raspberry coulis (blend 2 cups raspberries, 1 tbsp
maple syrup).

132 133
nutella Peanut Butter Cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter and nutella fans.
Rich and decadent, this peanut butter cheesecake is filled with what we could call as Reese’s
Peanut Butter Cups substitutes, and of course veganized.

Ingredients Steps

For the base 1. Blend all the base ingredients on full speed until
1 cup dates the mixture is crumbly and sticky and spread at the
½ cup almonds bottom of a parchment paper lined 18 cm round cake
tin. Place in the freezer.
For the nutella layer 2. Blend nutella layer ingredients together until smooth.
1 cup cashews, soaked over- Pour mixture over the base and place in the freezer
night for at least 3 hours, preferably overnight.
1 cup hazelnut, soaked over- 3. Prepare the peanut butter cups, melt chocolate chips
night in a double boiler or in a saucepan on a low heat.
1 ½ cup apple sauce While chocolate is melting, line cupcake pans with
3 tbsp cacao powder dozen mini papers. Place half the mixture in mini
2 tbsp maple syrup muffin papers and place in the freezer for 10 minutes.
Once they harden a little, place a dollop of peanut
For the peanut butter cups butter on top of the chocolate layer. Place remaining
2 cups dark chocolate chips chocolate mixture on top of the peanut butter and
Peanut butter place back in the freezer to set.
4. Once everything is completed, remove the cheesecake
and peanut butter cups from the freezer. Place the
peanut butter cups on top of the cheesecake.

134 135
 tart e tat in

Tarte tatin is a french classic baked upside down. This rich caramel apple pie is so good served
with whipped coconut creme.

Ingredients Steps
For the crust
2 ¼ cups flour 1. Prepare the crust : place the flour, salt, in a large bowl,
½ cup coconut oil combine. Add your solid coconut oil and mix until it
1 tsp salt stick together when you squeeze it. Add the water and
1/3 - ½ cup ice water, more if if necessary, add a little more water until the texture is
necessary right. Place in the fridge for 1 hour.
2. While dough is chilling, peel and core apples, combine
For the filling filling ingredients except coconut oil in a 10-inch
1 cup sugar nonstick ovenproof pan. Stir to combine. Over high
¼ cup apple cider heat bring the mixture to a boil. After 6-7 minutes the
½ lemon, juiced mixture will eventually begin to turn light brown. Cook
1 vanilla bean, seeds scraped the mixture for another minute or until the mixture
becomes a deeper amber color. Remove from heat
½ cup coconut oil
and stir in coconut oil. The mixture will bubble up. Be
6 apples peeled, cored and
careful not to burn yourself. When all of the coconut
quartered
oil has been incorporated, begin to arrange the apples
rounded side down in circles. Return the pan to the
burner and cook over medium for 20 minutes.
Remove from the heat.
3. Remove the dough from the refrigerator. On a well
floured surface, roll the bottom crust 1/8 inch thick or
less and 12 inches in diameter.
4. Preheat the oven to 400F°/200°C. Place the crust on
top of the apples.Tuck it in around the edges of the
pan. Bake for about 35-40 minutes or until the dough
is golden brown. Let cool for 10-15 minutes. Place a
serving platter upside down on top of the pastry and
carefully flip the platter and the pan over.
5. Slice tart into individual pieces and garnish with a
dollop of coconut yogurt (recipe in Breakfast section).

136 137
Peach & Berries Crumble (cobbler)

I love crumble (or cobbler) at all seasons because you can put anything fruity and it works,
apples, stone fruits... But when I discovered this combo of peach and red berries it was instant
love, the flavor is incredible.

Ingredients Steps

For the cobbler/crumble 1. Preheat the oven to 350F/180C

2 cups plain flour 2. Place the flour and sugar in a large bowl and mix
Pinch of salt well. Melt coconut oil at bain-marie, rub into the flour
1 cup brown sugar mixture. Keep rubbing until the mixture resembles
¾ cup coconut oil breadcrumbs.
3. Place the fruits in a large bowl and sprinkle over the
For the filling sugar. Stir well being careful not to break up the fruit.
10 peaches pitted and cut into 4. In a 24cm ovenproof dish. Spoon the fruit mixture
quarters into the bottom, then sprinkle the crumble mixture
1 cup red berries on top.
2 tbsp of brown sugar 5. Bake in the oven for 40-45 minutes until the crumble
is browned and the fruit mixture bubbling.

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 +3 +4
140 141
c ar rot g in ger ju i ce

Carrot juice is wonderful. If you’ve never had it before, you’ll be surprised how sweet it is. Its
creamy and delicious. It has a milky texture and no bitterness. It is most known amazing amount
of vitamin A, C, calcium, rich in beta-carotene, folic acid, small amounts of B1, B2, B3, B5, B6,
B8, E, calcium, chlorine, magnesium, phosphorus, potassium, sodium, sulphur, small amounts
of copper, iron and zinc... All good for your boby and skin.

Ingredients Steps
(Serving 1)
1. Wash and peel carrots.
5 carrots 2. Core apples.
1 apple 3. Place carrots, ginger and apples in juicer.
½ inch knob of ginger 4. Pour into glass and drink! Enjoy!

142 143
 Green s m o o t hie

I love the taste of this smoothie so much, specially in the morning, it’s packed full of nutrients
for your body! Coconut water will keep you hydrated all day long. and is great for replenishing
lost electrolytes.

Ingredients Steps
(Serving 2)
1. Blend spinach, and coconut water until smooth.
2 cups fresh spinach 2. Add mango, pineapple, coconut milk and lime juice.
1 cup fresh mango Blend again.
1 cup frozen mango 3. Serve immediately and enjoy.
¾ cup coconut milk
1 cup coconut water
1 cup frozen pineapple
Juice of ½ lime

144 145
cacao chaï smoothie

Get a twist on your usual cacao smoothie, with this warming chaï spice. This rich and creamy,
nourishing smoothie will add a powerful punch of free radical fighting antioxidants, energizing
iron, and heart-healthy magnesium. The bananas are a good source of vitamin B6, vitamin C,
potassium, and dietary fiber.

Ingredients Steps
(Serving 1)
1. Add all ingredients to your blender and mix well until
1 tbsp cacao Powder thoroughly processed. You may add ice cubes to this
1 tsp chaï masala spices smoothie if you want to drink it cold. Pour into a tall
3 bananas glass and serve. Enjoy!
1 cup almond milk

146 147
 Beet ro o t & lim e s m o o th ie

Beets are some of the most nutritious foods on the planet! Not only are they loaded with
fibers, minerals, and vitamins, but they’re rich in antioxidants and phytochemicals. Drinking beet
smoothie or juice regularly can : lower blood pressure, improve stamina and endurance, provide
slow-acting energy, maintain a good cardiovascular health. This zesty lime twist will enhance the
beet flavor, it’s a game changer.

Ingredients Steps
(Serving 1)
1. Wash and dice beetroot.
2 cups apple juice 2. Blend beetroot and apple juice.
1 large beet Add lime juice and mix.
Juice of ½ lime Top with coconut yogurt and enjoy!

148 149
Vanilla almond milk

Making your own almond milk is so simple. As long as you remember to soak your almonds for
12 to 18 hours, you can have your batch of homemade almond milk in about 5 minutes.

Ingredients Steps

1 cup organic raw almonds, 1. Rinse and drain the almonds and blend along with
soaked in water for 12-18 hours water, vanilla extract.
2 ½ cups water 2. Blend on highest speed for 1 minute or more.
1 tsp vanilla extract 3. Place a nut milk bag, or use a square of curtain fabric
pinch of sea salt over a large bowl and slowly pour the almond milk
mixture into the bag/fabric. Gently squeeze the
bottom of the bag to release the milk.
It usually takes 1-2 minutes to get all the milk out.
4. Rinse out the blender and pour the milk back in.
Add a pinch of sea salt and blend on low to combine.
5. Pour into a glass jar to store in the fridge for up to 3-5
days.

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 Tro pical s m o o t hie

This tropical smoothie recipe is so delicious you’ll be instantly transported to the warm countries
you’re missing, sunshine here we come!

Ingredients Steps
(Serving 2)
1. Squeeze your orange into juice, you should have at
1 banana, chopped least 1 ¼ cup.
1 small mango, peeled, stoned 2. Blend with banana and mango until smooth. Pour the
5-6 medium oranges smoothie in 2 glasses. Scoop the pulp of the passion
4 passion fruits fruits equally in the glasses. Stir well and serve.

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caramel vanilla milk shake

The texture of this milk shake is incredible, it’s smooth an silky and has a lot of energy to fuel
anytime of the day. Pitted dates are indeed sweet but high in fiber, so they won’t raise your
blood sugar.

Ingredients Steps
(Serving 1)
1. Blend pitted dates, frozen banana and water at high
8-10 pitted dates speed until smooth and creamy (1-1.30 minutes).
1 cup filtered water 2. Add almond milk, vanilla extract and ice cubes to
1 large sliced, frozen banana your blender and mix well until thoroughly processed.
2 tbsp almond milk Pour into a tall glass and serve. Enjoy!
1 tsp vanilla extract
Handful of ice cubes

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Thank you!
I want to say a MASSIVE THANK YOU for all your support and for purchasing this book!
I want to thank all the people that have tasted my food : my mother, my boyfriend and my
friends and for their precious help, love, and support.
I am so happy to share with you this amazing lifestyle and to bring you these recipes, I hope you
have found some help and inspiration to live a healthy happy life! I hope this book proves you
that veganism can be epicurean, joyful, and healthy!

©ParisByVegan. 2015. The unauthorized reproduction or distribution of this copyrighted book is illegal.

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