RECIPES - ratatouille

La Ratatouille - quintessentially Provençal

Ratatouille is as Provençal as lavender and its blue sky above. It simply combines all the delicious vegetables which are ripe in the summer, allowing for the full flavor to develop by letting it simmer for almost two hours. Best served in the pot, along with some fresh country bread: in Provence bread is eaten along the main course and to soak up the sauce on the plate.

serves 4 - 6

Use a heavy cast-iron pot like Le Creusset, with fitting lid to trap the vapor during cooking

500g potatoes

5 medium-sized carrots

1 red or yellow large onion

2 large courgettes

200g string beans

3 medium-sized or 5 small tomatoes, ripe and juicy

4 cloves of garlic

5 sprigs of thyme or 1 full teaspoon dried

fresh bread or baguette  or lightly toasted in a pan

Fry onions and garlic first, then add all vegetables chopped in bite-sized pieces and layer them according to the list of ingredients above, with the hardest vegetable on the bottom. Add some water if necessary or possibly some white wine. Allow to cook covered on gas mark 2 for 1 hour, then reduce to gas mark 1 for another 45 minutes. Stir only occasionally and very gently.

Serve with fresh bread
and enjoy!

 * Bon appétit *

RECIPE - sage pesto, with a twist

Classic pesto is made with fresh basil; this is the variety everybody knows and loves, be it from their vacations in Italy or a visit to their favorite Italian restaurant. But how about trying something new? With the abundance of sage plants in our herb garden, grown from seed and growing in massive bushes, I one late spring afternoon decided to try this wonderful herb in a pesto. Et voilà, it not only tastes almost like basil, it tastes even better! And it tastes best when the leaves are young so in late spring, though it is possible to use the leaves all year round but the taste will become stronger and more pungent.

During our yoga & organic vegan cooking retreat last weekend Top Vegan Chef Paul decided to add some green olives and freshly squeezed lemon juice, and my o my, was this pesto a treat!

Sage is a very versatile plant, a quintessential Mediterranean herb used in cooking, as an essential oil, as a decorative plant in the garden with its pretty purple flowers. Salvia officinalis can  be used to make a delicious tea.

on croutons as an appetizer

Pesto is easy to make, considered a "raw food" as none of the ingredients are heated and can go on anything, from pasta bien sûr to sandwiches or tasty little croutons as appetizers with an apéritif or on pizza in place of or with tomato sauce

the ingredients:
* fresh sage leaves
* nutritional yeast
* toasted pine nuts
* depitted fleshy green olives
* freshly squeezed lemon juice
* garlic
* olive oil
* freshly ground sea salt
* freshly ground black pepper

All ingredients are approximate as this is really to everyone's personal taste. If you can get a hold of this season's fresh garlic use it sparingly and allow the fresh taste of sage to be the most prominent. Make a paste in your kitchen machine and season to taste. The great thing about pesto is that its all about personal preference.

on pizza as a base

Try something new today and remember to enjoy not only the result but also the process! Preparing food from scratch is a fantastic way to spend time, observing the making of something delicious, with one's own creativity, passion and hands!

bon appétit! 

RECIPES - Provencal cailllettes with Swiss chard and Quinoa

This month's recipe uses the last of winter's produce, delicious and nutritious Swiss chard. This leafy green vegetable grows in our climate all year round, what a delight! Provencal cailllettes with Swiss chard and Quinoa or caillettes avec blette et Quinoa are small parcels of goodness and oh so delicious!


As always use the best, organic, freshest ingredients to enjoy nutritious and delicious food. Prepare your meals with love and give this time all your attention. And most importantly: enjoy the process and the result!

caillettes in Swiss chard leaves

• 8 large chard leaves
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 200g cooked Quinoa
• 1 handful finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh mint
• ½ teaspoon freshly ground pepper
• 2 tablespoons currants or raisins 

How to prepare these little packages:

1. Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide white part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1 cm). Set aside 1/2 cup of the blanching water for the baking dish.
2. Bring a good-sized pot of water to a boil, add a pinch of salt and cook the Quinoa until tender, about 15 minutes
3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-low heat and add the onion and garlic. Cook, stirring until very soft, about 5 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Remove from the heat.
4. Preheat the oven to 175 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the Quinoa, onion mixture, herbs, pepper and currants or raisins. Taste and adjust seasoning.
5. Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 200 ml of the saved chard water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.
6. Serve with warm bread, a delicious cheeze sauce or a red wine sauce

Here is how to roll the parcels

Wishing you bon appétit
and a joyous spring!

RECIPES - VeganOK in Italy

During our last visit of Italy, the Cinque Terre in September, we came across a very small ice cream shop in Chiavari promoting vegan ice cream and brandishing the label veganok.com. An Italian initiative to easily identify vegan products it is the first ethical certification process for vegan products from Italy.

At the ice cream shop on the main street under arches in Chiavari, a rather unassuming town when passing by but really pretty and charming once explored. We tried 4 different flavors which were all super delicious, like Fior di Latte, chocolate with hazelnuts, a mango fruit sorbet and a vanilla cherry swirl.

We were helped by a lovely lady who explained the concept of veganOK to us, with lots of pride which goes into their products. Everything is made fresh on the premises, every ingredient is listed, with some sounding very interesting and tasting very yummy! 

Next time you are in this part of Italy why not stop at Gelateria Artiginale Toca Nò per Sopra,
Via Vittorio Veneto, 10 in Chiavari

Not only will you discover that vegan ice cream is super delicious, you may also discover that it's easier to digest and hence you can eat more!

Buon appetito!

RECIPES - socca de Nice

socca street vendor on the Promenade

This recipe has been in my "stack of recipes to share" for a while, and now is the ideal time for it! 
A typical dish from Nice, this big ancient city on the Cote d'Azur, the city where everyone around here always sighs and says ".. but Nice is such a big city". And yes, it is. But it has lots of charme and still lots of tradition one of which is the preparation of a socca, or farinata as it is called in nearby Italy.

Eaten straight off the pan it is simply and truly a delight! And if you ever wondered what to make with chickpea flour here is your answer!

Traditionally baked in a brick-clay oven fired with oak wood it tastes almost as good as the real thing in Nice when baked in a regular oven at home. If you happen to own a cast-iron skillet the result will be phenomenal but a regular pizza tin or anything like that will also do.
 

traditional baking in a wood-fired oven

delicious socca out of the oven at home

     

And it's so easy to make! Simply make a batter like for pancakes or crepes, pour that into the dish or pan, place it in the oven for a few minutes, et voilà la socca!

1 cup chickpea flour
2-3 cups of lukewarm water
1 teaspoon finely ground sea salt
1 teapspoon freshly ground black pepper
4-6 tablespoons olive oil, preferably from handpicked olives or a local producer of trust

Preheat the oven to 200`C on the top-grill setting. Once hot place the oiled pan in the oven until the oil starts to smoke. Renmove the hot pan (careful not to burn your hands!) and pour the batter into it. Place it back in the oven for about 10 minutes, then remove from the oven (very hot!), divide into slices and eat right away!

And if you feel like dressing it up be creative! I love fried onions and dried crushed rosemary from our garden or anything else that comes my way. Or simply with some extra freshly ground sea salt - delicious!

Bon appétit!

RECIPES - a vegan Christmas

Winter offers a cornucopia full of delicious fruits and vegetables, accentuated by legumes, nuts, grains and essential oils: we can make use of these fantastic ingredients. Why not incorporate that into a delicious vegan holiday dinner?

As we promote a vegan lifestyle here at La Vudèle we would like to give you some ideas for the holiday table. When busy cooking for our guests at our table d'hôtes we tend to forget to take photos of our creations... Fortunately our guest Solli from Sweden/Paris took some during her two stays this year and last and posted the recipes on her blog; these dishes work really well for a fancy dinner with friends and family and are all animal cruelty-free.

Along the same lines is thoughtful gift giving. In this world of materalistic abundance it's a smile, a gesture, a thought which makes a difference... Bonne fête!
 

~

The starter: a warming flageolet bean soup with freshly sprouted alfalfa

~

The main course: slow-cooked risotto with freshly cracked linseed

~

The dessert (to be dressed up with sparkle and glitter, of course!):
lavender custard with cranberries

Enjoy your home-cooked meals
and thank you for thinking of the animals that did not
have to suffer and were not killed for this meal!

Jim & Claudia
 

RECIPES - chocolate mint ice cream

Everybody loves ice cream! And even more chocolate ice cream! So on my quest to find THE best vegan ice cream recipe I realized that it need to be creamy. And what better and easier way than to make a custard and then turn it into ice cream! Oat milk is for a rich version, with rice milk for a gluten-free delicacy

2 cups of oat milk *
2 tablespoons cornstarch *
dash of salt
1/2 cup raw cocoa powder
2 drops peppermint essential oil
1/2 cup sugar

If using an icecream maker place the cooling element into the freezer according to instructions, minimum 24 hours beforehand.

~ Dissolve cornstarch and cocoa powder in some cold oat milk.
~ Slowly heat the rest of the milk in a pot. Add the salt and sugar.
~ Once the milk has come to a boil add the cornstarch/cocoa mixture and stir until it has thickened into a custard.**
~ Allow to cool completely (1-2 hours), then place into refridgerator.

Using your icecream maker turn this delicious custard into heavenly chocolate mint ice cream


* For a gluten-free version use rice milk and 3 tablespoons of cornstarch
** The gluten-free version will be less thick

Bon appétit!

RECIPES - lavender custard

Lavender - what a lovely flower! And so versatile: everybody loves the scent of lavender essential oil, be it in cosmetics or as a room scent. But how about adding it to a dessert?

Unknown to many this culinary experience is a delight to be savored! Only one drop of this oil which comes from the fields around La Vudèle - très local -  is needed for one liter of milk as too much can be overpowering. We use
* 1 liter organic oat milk which is slightly sweet and has a creamy texture
* add a tiny bit of organic cane sugar (roughly half a cup or less)
* 5 tablespoons of organic cornstarch
* a small turn of the salt mill
et voilà, a delicious lavender custard is the amazing result!

For our guests we prepare table d'hôtes or hosts' dinner which is the moment to share memories, swap stories and - of course - consume a delicious home-cooked meal. We prepare everything fresh, with regional and seasonal products from the market in Riez, from one of the four producers of organic fruit and vegetables: what they don't sell we don't use... or buy elsewhere. (Some exceptions are citrus fruits and bananas)

Vegetarian and mostly vegan our guests enjoy the concoctions Claudia creates but never ask her for her recipe: there are none, just lots of ideas put into the pots and pans.

Bon appetit!

RECIPES - quinoa risotto

February and March are the most difficult months of the year for the human body as nature has not awakened from its winter slumber and winter has stopped producing in order to prepare for spring and another growing season. Our trusted farmers Gerard and Francis at their stands at the weekly market in Riez provide us with what's in season, and so now is the time for the last winter greens and root vegetables

As such our choices are more limited yet there is still an abundance of joyful ingredients which we can use to prepare delicious meals. How about a quinoa risotto? Unlike risotto made with Arborio rice quinoa, when cooked, does not become creamy and sticky. But not worries, there are also advantages. 

RECIPES - winter ratatouille with couscous

La Ratatouille is as typical Provencal as lavender and the blue sky. It is the quintessential summer dish, of using what's in season, in the garden, at the farmers' market, and creating a delicious slow-cooked blend of flavors. And naturally vegan!
The same principle can be used to make a winter ratatouille: using vegetables which are in season now, and making a delightful and colorful stew, warming and nourishing. Taking in what nature offers us and loading up on vitamins A & C and essential fatty acids before the difficult time of year begins, March and April, where nature has shut down for the winter and spring has not really arrived with the new year's crop.

RECIPES - winter detox

It is this time of year, after the debauchery of the holiday season, which makes our body and mind crave to be cleaner, lighter and less sluggish. This is also the time of year when seasonal fruits and vegetables are packed with vitamins, protein, dietary fiber, and of course flavor!

Along with this detox yoga sequence in our other post take the time to pamper yourself! 
* The day before you start, dramatically reduce your intake of caffeine, sugar, wheat, dairy, and alcohol, to lessen the likelihood of headaches and painful withdrawal symptoms during the weekend. 
* Eat light, focusing on raw greens, steamed vegetables, legumes, beans, and raw nuts. 
* Read through the plan outlined on these pages and gather any supplies you don’t have on hand. * Dine on steamed organic veggies, and head to bed early. You’ll need a full eight hours of sleep on Friday night

The most important thing to remember is to enjoy this time, to reward yourself, to go with the flow, with your inner voice. Here is a nice web site, one of our go-to vegan web sites for recipe ideas, which has some very delicious recipes as guidelines for your detox weekend http://ohsheglows.com/2013/12/29/9-delicious-vegan-and-gluten-free-detox-recipes/

Feel free to substitute, add, remove, adjust to your liking and remember to ... enjoy!

Bon appétit
&
and to a healthy life!

RECIPES - a vegan Christmas

  

Winter offers a cornucopia full of delicious fruits and vegetables, and accentuated by legumes, nuts, grains and essential oils we can make use of these fantastic ingredients. Why not incorporate that into a vegetarian holiday dinner?

As we promote a vegetarian and almost vegan lifestyle here at La Vudèle we would like to give you some ideas for the holiday table. When busy cooking for our guests at our table d'hôtes we tend to forget to take photos of our creations... Fortunately our guest Solli from Sweden/Paris took some during her stay in June and posted the recipes on her blog; these dishes work really well for a fancy dinner with friends and family and are all animal cruelty-free.

The starter: a warming flageolet bean soup with freshly sprouted alfalfa

The main course: slow-cooked risotto with freshly cracked linseeds

The dessert (to be dressed up with sparkle and glitter, of course!): lavender custard with cranberries

For more ideas, inspirational photos and actual recipes visit Andrew Olsen http://www.oneingredientchef.com/vegan-thanksgiving-recipes/

Winter greens abound, with Swiss chard popping up everywhere in our vegetable garden, next to the compost or simply in the middle of the lawn (where previously we had had our veggie patch; just keeps growing!). Try a Swiss chard pesto over pasta - absolutely gorgeous!

Enjoy your home-cooked meals
and thank you for thinking of the animals that did not
have to suffer and were not killed for this meal!

Jim & Claudia

RECIPES - delicious grilled tofu dinner

grilled tofu with its typical marks

At our organic vegetarian (and most of the time vegan) dinner table or table d'hôtes" we serve seasonal regional dishes with local produce and products, something we are very proud of and enjoy offering to our guests from allover the world.

Because exploring the many facets of vegetarianism (and more and more veganism) is so important to us we like preparing meals either with a twist and/or with ingredients most people have heard of but either never tried or never managed to create in their own kitchen. Enter tofu!

How many times we have heard that our guests had either tried making tofu themselves at home but didn't like it or had not tried it before for fear of its possible bland taste. And how many times did we hear, during or after the dinner, that they had never thought tofu could taste this good!

grilled tofu with couscous and seasonal vegetables

It all starts with the best ingredients, and in this case with the best tofu. Fresh is best. And because we are located away from shops and conurbation we prefer to source regionally as well. We found organic tofu at our favorite organic store in Manosque, La Nature et Vous, a truly local store run by Agnes and her very friendly, helpful and very knowledgeable staff of 5, from the local producer Tossolia in upper Provence, near Sault, about 1 hour from Manosque. This is the only kind - fresh tofu from the cooler section - which tastes nice, absorbs the flavors of a marinade, and can pass as tofu.

Here is the recipe for grilled tofu as served under the mulberry tree at La Vudèle or in our cozy farmhouse kitchen, always prepared on our rustic gas stove using a Le Creusset cast-iron grill pan:

1. drain the tofu thoroughly for at least half an hour
2. cut the tofu in even slices, to ensure even cooking
3. blend a marinade with organic toasted sesame oil, organic grapeseed oil and some organic soy sauce
4. coat tofu with the marinade and allow to infuse for at least 4 hours
5. frequently reapply marinade to ensure even coating
6. heat the grill pan and apply an even layer of organic grapeseed oil
7. once oil is hot place your tofu slices on the pan and cook on each side for at least 5 minutes 

The slices will come out with the typical grill marks sans the toxic aspects of a charcoal BBQ
Serve with freshly steamed couscous infused with fennel seeds, garnished with fresh mint

Sautée sliced onions and garlic, add fresh spinach or Swiss chard
Sprinkle freshly ground linseed for Omega-3 over the couscous

Prepare a sauce of homemade organic peanut butter, organic oat milk, organic sesame oil, a splash of your favorite red wine, rice vinegar, agave syrup and freshly sliced ginger

One of our guests wrote in our guest book: "thanks for the best tofu ever". Thank you Michal from Gdansk!

And please, you all, let us know how you go on with your own tofu cooking experience back home!

Wishing you bon appetit!