Friday, 22 March 2019

Kasha salad with sesame dressing ~~ Salade de Kasha à la vinaigrette au sésame

Hi everyone,

I hope you are all doing great today. I wanted to share this really tasty and healthy recipe of mine. It is gluten-free, dairy-free and can even be vegan. Isn't that marvelous?

The star of the show is the kasha. Kasha is actually toasted buckwheat groats. It is gluten-free, has a nutty flavour, and is extremely nutritious. You can easily find it at your local organic store. I get mine at The Green Corner from Bob's Red Mill.
Photo retrieved from Bob's Red Mill website
If you cannot find the toasted version, you can easily toast the groats yourself, just make sure to constantly stir the groats over low heat until slightly browned and fragrant. Et voila!

Cooking buckwheat is actually very easy. You basically cook 1 part of kasha in 2 parts of water. That is as per the cooking instructions on the package. However, I personally ended up with a kind of porridge upon my first attempt, actually the second one, or was it the third one? Which is not bad but if you are to add it in your salad, you probably want the groats to hold, right?

Kasha salad with sesame dressing
Kale salad with sesame dressing on a bed of cooked kasha

Well, today I have the solution. When we were still living in China, I read something online - sorry can't remember my source >_<' that by coating the groats with an egg, they will hold and the person was right! It does not spoil the taste of the kasha and add some protein to a vegetarian dish.

Kasha salad with sesame dressing
Click here for the printable recipe
Ok, this is enough of chit chat. Let's dive into the recipe, shall we?

  • 1 cup of uncooked kasha – toasted buckwheat groats
  • 1 egg
  • 2 cups of water
  • 1 tbsp of olive oil
  • ½ jicama
  • 1 block semi-firm tofu
  • 150 g of chopped kale
  • ½ tsp Himalayan salt
  • Sesame dressing: 3 tbsp rice vinegar + 2.5 tbsp tamari sauce + 2 tbsp grapeseed oil + 2 tbsp toasted sesame oil + 1 clove of garlic + 1 tbsp ginger + ½ tbsp sugar + 1 tbsp toasted sesame seeds + minced scallion

  1. Break the egg into a bowl, add the kasha and the salt, whisk well
  2. Warm up the tablespoon of olive oil in a skillet and transfer the kasha in it, cook until dry by continuously stirring it 
  3. Add two cups of water and bring to a boil. Cover and simmer for about 15 – 20 minutes
  4. When the water has completely evaporated, turn off the heat and let it cool
  5. Prepare the dressing: mince the garlic, grate the ginger and combine all the ingredients in a salad bowl, whisk well
  6. Add in the kale and coat it well with the dressing
  7. Chop the jicama and the tofu in cubes. Pan fry the tofu with a little bit of vegetable oil
  8. Finally, add the cooked kasha in the salad bowl, the jicama, and the tofu
This salad is extremely refreshing thanks to the jicama that brings crunchiness and extra hydration to the dish.  It is perfect when the weather warms up. 

Salade de kasha à la vinaigrette au sésame
Cliquer ici pour imprimer la recette en français
I hope you will give it a try ;) 

1. If you live in a place that does not have jicama, you can totally use cucumber and/or Asian pear - like on the second photo above where I grated the pear. If you add Asian pear in your salad, you can skip the sugar in the dressing 
2. You can totally skip the egg to make it vegan, just make sure you don't stir it while it is cooking and hope for the best. In that case, I'd serve the kasha on the plate first and then add the salad on it like on the second photo above 

Saturday, 16 March 2019

Coco cashew yogurts ~~ Yaourts coco cajou

Hi everyone,

I hope you are starting your weekend well. Maybe some of you are travelling since Monday is off here. We are lucky that we didn't plan anything. My daughter sprained her left ankle so we spent a couple of hours at the hospital. I have to say that I handled it pretty well. I did not panicked and I am lucky to count on some friends who advised me on what to do. I felt so blessed that one of them even showed up at the hospital to look after my younger one.

Luckily, nothing is broken. Despite she has to wear an aircast for a week, she is in her full mobility.
Coco cashew yogurt
Click here for the printable recipe
As promised to some of you, here is my coco cashew yogurt recipe. It does NOT require a yogurt maker - yeahhh. I have never been a fan of the traditional yogurts that I personally find too acidic. So when I saw the Forager® yogurts were being sold at City Market and Costco, I was very excited. However, the price and even the amount of trash we were generating cooled the excitement down. So I made it a mission to make it home. I even opted the Instant Pot Duo version for that very specific. After several trials, I came to the conclusion that I don't like the taste when I let them yogurts ferment in the IP. They came out too acidic to my liking. I am pretty happy with this recipe I came up with and I hope you will like it too

  • 200 g of natural cashew nuts
  • 500 ml of coconut milk 
  • 1 tbsp of pure cane sugar
  • ½ tsp of agar agar powder 
  • 2.5 g of probiotics powder 
Coco cashew yogurts
This is the texture you should get for a thick consistency

  1. Soak the cashew nuts in the water for a couple of hours or overnight, blend them with half of the coconut milk until very smooth
  2. Transfer the other half of the coconut milk in a saucepan and add in the agar agar powder. Turn on the heat on medium/low and continuously whisk until the agar agar powder dissolves – it should take about 3 to 5 minutes.
  3. Add 1 tbsp of pure cane sugar. Keep whisking until the sugar dissolves – for about 2 minutes. Turn off the heat
  4. Transfer the cashew/coconut mixture into the pan and combine well
  5. Let it set aside if needed before adding the probiotics into the mixture – make sure it’s not too hot so it doesn’t kill the probiotics, ideally at body temperature 
  6. Scoop the mixture into the glass jars, cover and let it sit in the fridge for a couple of hours before serving.
Yaourts coco cajou sans yaourtiere
Cliquer ici pour imprimer la recette en français
I hope you will give it a try. This recipe is great, especially if you are looking for a recipe that does not call for soy milk and you DO NOT HAVE a yogurt maker. 
As always, please comment and share my recipe with your friends and family ;)


1. I like the yogurts to be on a thicker side but if you like it a bit more runny, use only 150g of cashew nuts
2. You can totally substitute the agar agar powder with 2 tsp of cornstarch, just make sure you mix it into a little bit of coconut milk before adding it into the saucepan so it doesn't clump up 
3. If the consistency is too thick, you can whisk it and the yogurts will become smoother 
4. The probiotics are here just for the good bacteria addition
5. They store well in the fridge for about a week 
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