Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.
In order to obtain a smooth sauce, you must use a powerful mixer to grind the cashew nut preparation.
Source: recipe from the book 3 times a day, volume 4 – A little more veggie, by Marilou.
Published on lapresse.ca on January 30, 2021.
Kim Thúy suggests a simple and tasty recipe: lemongrass fried fish. “Fish or tofu with lemongrass is a dish that is on the table at least once a week,” says Kim Thúy. This is an extremely simple recipe to prepare, with 5 ingredients: fish or tofu, very finely chopped lemongrass, garlic, salt, chilli to taste. One cannot imagine that the taste could be so explosive and satisfying in the mouth with so little. »
Filleted white fish for two people or whole (gutted and without scales)
Source: This lemongrass fish recipe is identical to the lemongrass tofu recipe that Kim Thúy shares in her book Le secret des Vietnamese, published by Éditions Trécarré in 2017.
Published on lapresse.ca on December 23, 2020.
Marie-Michelle Chouinard has been vegan since 2013, because animal welfare is close to her heart. In La cantine végane, published by VLB editor, she offers around sixty recipes. “I wanted to think outside the box with vegan recipes,” she says. It’s very avocado toast, bowl with raw vegetables on top, etc. I find that’s not what convinces people to try veganism. »
Author of the blog A vegan mom, Marie-Michelle Chouinard is the mother of Adam, two and a half years old. She shares with La Presse readers a rib-style tempeh recipe. “Tempeh is a little-known food, often poorly cooked,” she observes. The secret is in the sauce! Braising the tempeh and cooking it in a sauce is what makes it good. »
Yield: 2 servings
Preparation: 35 minutes
Published on lapresse.ca on October 17, 2020.
Source: recipe taken from La cantine végane, recipes for good living, by Marie-Michelle Chouinard, VLB editor.
A great snack for kids (and parents), especially on hot days. The banana brings a little sweetness that helps reduce the amount of sugar in the recipe.
Source: recipe by Sophie Ducharme.
Published in La Presse on May 11, 2017.
It is possible to vary the ingredients of this recipe by changing the variety of nuts. Try with cashews or almonds.
Source: Recipe by Hubert Cormier, Doctor of Nutrition, from his book Legumineuses
Published on lapresse.ca on February 9, 2017.
