Spiced Vegan Tagine with chickpeas

Hey guys,

I haven’t posted anything for a while. It doesn’t mean that I stopped cooking healthy meals but let’s say that I wasn’t focused on blogging anymore.

For a matter of fact, I’m quite nostalgic because I enjoyed sharing recipes with you.

So I came back for two reasons. First of all because I missed sharing VG recipes &  healthy tips. Secondly, because too often, people tease me about being a weekday veg and others for being weekday veg AND a black woman. Apparently, it’s still weird in 2017 to be Afro-Caribbean and vegetarian (or vegan) friendly.

Afro-Caribbean Vegan dishes are not only feasible but they also taste really great. Remember I’ve cooked a vegan colombo before.

Let’s have a look at this a delicious revisited vegan tagine! You’ll love it, I promise!

 

  • Prep. time: 30 min
  • Cook time: 1 hour
  • Servings: 6

INGREDIENTS


  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • ½ juice lime
  • 2 tablespoons honey
  • 2 zucchinis
  • 3 sweet potatoes
  • 400g chickpeas in water
  • Dried prunes, to taste
  • Fresh coriander, chopped, to taste
  • 2 teaspoons ras el hanout
  • 1 teaspoon harissa
  • Salt & pepper, to taste
  • Olive oil
  • Water
  • Foil

 

INSTRUCTIONS


  1. Sauté the onions and garlic with some olive oil for 10 minutes, make sure you don’t burn them.
  2. Peel the zucchinis and sweet potatoes and cut them into small cubes.
  3. Add to the onions.
  4. Add the chickpeas with the water.
  5. Cut the prunes into pieces and add them to the preparation.
  6. Put salt, pepper, harissa and ras el hanout.
  7.  Add the coriander
  8. Add the lime juice & the honey
  9. Add water to cover the vegetables. Be careful here, don’t add too much water, just enough to cover the veggies.
  10. Place a sheet of foil on the top of the pan and make small holes with a fork.
  11. Cook over low heat for 1 hour. Check from time to time that it does not burn and add more water if necessary.

Smart green corner

Cuisine: Vegan, Gluten free
Opening hours : 12.00-200
Price range: €9 – €12
Pictures

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Restaurant information


Link to Google maps: 20 rue Castelnau d’Auros, 33000 Bordeaux
Phone number : 00 335 56 23 17 55
Email : smartgreencorner@gmail.com
Website: https://www.facebook.com/SMARTGREENCORNER

My Review


I highly recommend this restaurant!

Smart Green corner is a small but cosy restaurant. You can find it near the famous and busy Saint-Catherine street, in the heart of Bordeaux.

I went there by myself and I enjoyed the atmosphere, I felt like I was at Goldsmiths College, in London in the big refectory with other school mates. People were chatting and smiling. It was really great.

The atmosphere was very friendly, I felt very good as soon as I entered the restaurant. We are definitely not in Paris where the waitresses are not happy to see you. It has to do with the fact that the quality of life here is way better than that the one in Paris. I guess they want to  make people realise that eating vegan and gluten free isn’t as boring as what they usually think and they are doing a great job.

I chose this restaurant, for two reasons. First of all, obviously because it was vegan and gluten free. But the second reason why I chose this restaurant is because it was very affordable. I ordered a menu which only cost me €9,9 and included a starter and a dessert. Great deal right!? I had a chickpea soup as a starter and for desert, I ate a mango and apple purée. I enjoyed both of them very much.

Then you can choose from a variety of different dishes cold or hot in a buffet. You probably don’t know but I like my food hot, very hot. Justine prepared a chickpea salad with onion the other day and I had to heat it to really enjoy it. So that is the only thing I didn’t really like in that restaurant. I didn’t but if you want, you can ask to use a microwave. So I took gluten free pasta with vegan pesto, roasted sweet potatoes, grated carrots and other delicious dishes. I also drank a tea and a vegan cappucino. I was surprised because I was offered FOR FREE a water refill for my tea. Don’t be suprised if in some restaurants you have to pay extra for a little bit of hot water. I know I am always chocked ! I drank the tea during my meal, (By the way I heard people saying that we shouldn’t drink while eating is it true ?). After that, I had a cappucino with my dessert I didn’t really enoy it as much as I enjoyed the tea. I guess they should have used almond milk instad of soy milk. But well, nobody’s perfect. I am so glad I could find a vegan and gluten free restaurant in Bordeaux. Apparently, there are plenty in town. Can’t wait to try them all !

Advantage(s): I could choose from a variety of different dishes. Very affordable.

Downside(s): The food was not hot enough for me

Anyway, if you’re looking for a vegan gluten free restaurant in Bordeaux do not hesitate to go to the Smart Green Corner. You will not regret it, at least I didn’t!

7 health benefits of eating mandarins

In the family of Rutacea in Asia is a shrub that bears the fruit of mandarins. Mandarin bears a spitting semblance to an orange, albeit smaller with a thin peel. The variety of mandarin includes Clementine, Tangor, Owari and Satsuma. Tangerine is a kind of mandarin and is the more popular mandarin. Mandarin is favorites for use as salads and can be eaten raw as well. Other uses include flavor for candies, bubble gums and ice cream.

1. Vitamins and minerals

Mandarins are like oranges, rich in vitamins such as vitamin A and B. The vitamin c found in mandarin is useful in combating unstable molecules otherwise known as free radicals. This is because it is an anti-oxidant. The work of anti-oxidants is to destroy the free radicals hence prevent damage on the They are also rich in minerals like iron, magnesium, potassium, phosphorus and calcium.

2. Fiber and Fat Content

Mandarins are rich in fiber, supplying 14% per 1 cup of orange section. They are low in fat. They contain both soluble and insoluble fiber like hemicelluloses and pectin both of which are useful in preventing absorption of cholesterol in the body. This is due to the presence of synephrine which regulate the production of Low Density Lipoprotein (LDLs) in the body. Bad cholesterol or LDL is responsible for cholesterol which lodges itself on the artery walls, leading to cardiovascular diseases such as heart attack.

3. Cancer Prevention

It has been found in a research that mandarins help to combat liver cancer to a great deal. This is due to the presence of Vitamin A .The juice extracted from mandarin contains a high content of beta cryptoxanthin,the substance responsible for combating hepatitis C.The substance limonene found in mandarin is known to contain anti-cancer properties and hence useful in preventing breast cancer.

4. Blood Pressure regulation

Mandarins are useful in helping to reduce blood pressure. This is because they contain minerals such as potassium which is useful in lowering blood pressure. They ensure smooth flow of blood along the arteries and help to regulate normal blood pressure.

5.Weight Loss

Due to its high fiber content, it gives you a ‘fullness’ feeling in your stomach for long, hence you eat less. This is useful in controlling your weight. Doctors have also found that mandarins lower insulin which ensures that you burn the stored fats instead of storing sugar. More insulin production leads to storage of more fat in the body.

6. Immune System

The vitamin C is useful in fighting cold and ensuring proper functioning of the immune system. Mandarins contain microbial properties that prevent bacterial functions. Over and above that, they prevent disorders of the digestive system such as spasm, cramps and vomiting. They purify blood and remove toxins from the body.

7. Healthy Skin

Mandarins reduce ageing signs like wrinkles, fine lines and blemishes. This is due to the presence of anti-oxidants which protect the skin from UVA rays hence prevent damage caused by the sun as well as free radicals.

Source: Health benefits of eating

Vegan Gluten free coconut cake

As you all know, I have been baking gluten free cakes for a long time. Very often, some people criticize vegan gluten free cakes before even tasting them. Between you and me, it gets on my nerves. Anyway, this time I decided to prepare a gluten free coconut cake without telling anyone it was gluten free.

It was a complete S U C C E S S!! People loved it. Yay!

To be honnest, I added one secret ingeredient that I will reveal to you today. I added some coconut oil. I never thought it could be possible. The cake had better taste and better consistency. Try it, it will change your life (…or almost) 🙂

  • Prep. time: 20 min
  • Cook time: 30 min
  • Servings: 8

INGREDIENTS


  • 1 cup buckwheat flour
  • ½ cup maize flour
  • 1 cup coconut milk
  • ½ – 1 cup sugar
  • ¾ cup neutral oil (I used sunflower oil)
  • ¼ cup coconut oil
  • 1 tbs baking powder
  • 1 tbs vanilla extract
  • 1 tps cinnamon powder

INSTRUCTIONS


  1. Mix all the dry ingredients (make sure to do that to avoid lumps)
  2. Mix the dry ingredients with sunflower oil and coconut oil
  3. Add the cup coconut milk and mix again
  4. It is all you have to do!!

 

Melon Peach and Ginger smoothie

Since I am reading Miracle Morning from Hal Elrod, I do not know why, but I always wake up before 6 am. I don’t do it on purpose – that is quite weird because I still can’t figure out why  I don’t stay in bed longer. And what’s funny about it is that I feel super well, I do more things everyday and I no longer feel bad about my to do list because all the tasks that I am supposed to do in a day are done! I am so proud of myself.

My last smoothie post was Easy Strawberry Watermelon smoothie in April. I cannot believe that I didn’t find the time to make one since I moved to Bordeaux. Yesterday, my baby brought home loads of fruits and vegetables from a local farmer and I prepared a tian which is a meal coming from Provence, South East France – I will post the recipe on my blog very soon by the way.

Anyway, when I woke up this morning I was determined to drink a smoothie and all I knew is that I wanted to incorporate melon in it. I got inspired and I decided to combine melon with peaches and ginger. Here the recipe:

melon-peach-ginger-smoothie-vegan-delicious-smoothie-healthy-life-vegtrips-vegetarian-trips-2

INGREDIENTS


  • 1 melon, chopped
  • 2 peaches, chunked
  • a piece of ginger root, to taste, minced
  • 1 cup water

INSTRUCTIONS


  1. Blend all the ingredients including the cup of water.
  2. Serve immediatly

TIPS


  1. You can use vegan milk instead of water
  2. If you put to much ginger root in your smoothie you can add a teaspoon honey.

 

Easy Vegan AND Gluten free pancakes

I haven’t written on this blog for such a long time. I have moved from Paris to Bordeaux since the end of July and I am really happy to be here. My new life is very exciting, because there are so many things to discover here in Bordeaux. Plus, the weather is amazing, the sea beautiful and the wine exquisite. I haven’t opened all the boxes yet, but I found my camera and I stumbled upon few pictures of vegan or vegetarian recipes that I didn’t post on vegtrips. Today I am posting a recipe that I cooked in May. I will do my best to post recipes more often because I am not that busy these days. I’m so proud of myself, I have never baked vegan and gluten free pancakes before. They were delicious, I had a real blast.
This is a vegan, gluten free and nut free recipe. Hot or cold, they are very tasty. Try this recipe, I am sure you will like it !

Prep. time: 10 min
Cook time: 15 min
Servings: 8-10 pancakes
INGREDIENTS


1 cup buckwheat flour
½ cup rice flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup almond milk
2 tablespoons brown sugar
2 teaspoons vanilla extract (liquid or powdered – I used powdered)
2 tablespoons neutral oil
INSTRUCTIONS


  1. Mix dry ingredients in a bowl (rice flour, buckwheat flour, baking powder, salt, brown sugar , vanilla extract and cinnamon)
  2. Mix wet ingredients in another bowl (almond milk and oil)
  3. Combine dry and wet ingredients a wood spoon
  4. Place 2 tablespoons neutral oil in pan. Heat a pan over low heat
  5. When the pan is hot, using a ladle or a pitcher, pour about 3 tablespoons or 60 ml of batter into the pan and cook for about two minutes for each side.
  6. Serve with vegan salted butter caramel sauce

TIPS


  • You can use a blender if you prefer (STEP 3)
  • You can use vegan butter instead of neutral oil (STEP 4)
  • Spray your pan with a few drops of water. If the water sizzles and hops, it means that the pan is ready to receive your pancakes dough! (STEP 4)
  • You can eat your pancakes with slices of banana, maple syrup, or jam for example (STEP 6)

Easy Vegan AND Gluten free chocolate chip cookies recipe

Today is Friday, and I am so happy that the weekend starts this evening, what a great occasion to post a chocolate chips cookies recipe that you can bake with kids this weekend. I am really happy to post this amazing recipe that my dear friend from London, Ami, sent a few days ago. Even if she isn’t vegan (yet?), she is more and more concerned with her health, and I am really pleased to see that.  The combination of coconut oil, almond milk and vanilla extract sounds delicious, can’t wait to try out this amazing vegan recipe. It is a vegan recipe. It is a gluten free recipe. It is a very easy vegan recipe. Enough said. Here it is: the Vegan AND Gluten free chocolate chip cookies recipe, try it, I am sure you’ll love it!

  • Prep. time: 10 min
  • Cook time: 20 min
  • Servings: 12-15 cookies

 

INGREDIENTS


  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips

 

INSTRUCTIONS


  1. Pre-heat oven to 350° F or 280° C
  2. Mix together all the dry ingredients (the flour, baking powder, and salt)
  3. In a separate bowl, mix the coconut oil & brown sugar, then add the almond milk & vanilla. Don’t worry if the mixture looks a bit “liquidy”.
  4. In a separate bowl mix the flour, baking soda, baking powder and salt.
  5. Combine the wet & dry ingredients, then add the chocolate morsels & any other mix-ins if you want to
  6. Roll into Tbsp sized balls & place them on baking sheet
  7. Flatten them out a little bit with yout palm.
  8. Bake for 8 to 10 minutes
  9. Bon appétit

 

TIPS


  1. You can mix dark, milk and white chocolate chips (you can also use vegan chocolate)
  2. You can use also use dried fruits instead of chocolate
  3. If you don’t have vegan milk you can use water instead

 

Spinach and Chickpeas vegan soup

I was supposed to go shopping yesterday but I didn’t because I was way too tired. Anyway, I did not know what to cook for dinner this evening, so I opened my fridge and the cupboards in my kitchen…and what a disaster! I literally did not find anything but spinach and chickpeas. That is why I decided prepare this easy vegan ‘soup’. Well, I am not sure I should have called it a soup, I actually wanted to call it Spinach and Chickpeas vegan bowl. But enough said, the only thing I can tell you about this recipe is that it is a very easy AND delicious vegan recipe! If you like chickpeas and spinach, you should try it!

  • Prep time: 10min
  • Cooking time: 10min
  • Servings: 2-3

 

INGREDIENTS


 

  • 4 cups frozen spinach
  • 2 cups chickpeas (I used chickpeas in glass jar)
  • 2 tbsp mint leaves, chopped
  • 1 tbsp parsley, chopped
  • 1 onion, chopped
  • 2 garlic gloves, chopped
  • 4-6 tbsp olive oil
  • 1 tbsp cumin
  • 2 tbsp red pesto

 

INSTRUCTIONS


  1. Cook the onion and garlic gloves in 4-6 tablespoons olive oil, medium heat. Make sure you don’t burn them of course
  2. Once they slightly turn brown, add the mint and parsley and stir for 1-2 minutes
  3. Add the spinach and chickpeas. Let the mixture stimmer until the spinach defrost
  4. Add 2 tablespoons cumin and 2 tablespoons red pesto and voilà your easy vegan soup is ready! Bon appétit

Easy Power Booster Oatmeal Vegan Recipe

Yesterday I had a pretty rough evening, I had a very long conversation, with someone I deeply love but it did not end up very well. This morning, it was very difficult to get out of bed. When I eventually got out of bed I decided to prepare a huge, yet delicious and easy vegan breakfast to cheer me up. Thanks God, the good thing is that today I did not have to wake up early to go to work and this was LENGEN wait for it… and I hope you’re not lactose intolerant because the second half of this word is DAIRY!! Ok, you got me, I have been watching some episodes of “How I met your mother” today 😉

Where was I?  Oh yeah, huge yet delicious and easy vegan breakfast. Here is what I had for breakfast this “morning” (it was 12pm don’t know if we can still call that “morning” though):

  1. Easy vegan gluten-free pancakes with salted butter caramel
  2.  Power booster oatmeal vegan recipe
  3. Glowing skin avocado and pineapple smoothie

 

I think it is the first time I have oatmeal for breakfast. I know my mother has been eating oatmeal bowls every morning for ages. She always tells me that it is a great breakfast, especially when you are sleep deprived (and I know I am). Anyway, this is a great deal because it is very easy to make and full of nutrients.

 

INGREDIENTS


 

  • 1 ripe banana (the riper the tastier)
  • 1 tablespoon grounded almond
  • 1/2 cup oats 
  • 1/2 teaspoon cinnamon
  • 1 cup almond milk
  • 2 teaspoons vanilla extract 
  • For garnish: soaked almonds, cranberries, pumpkin seeds, and soya beans

 

 

INSTRUCTIONS


 

  1. Take a medium bowl and mash the banana until smooth.
  2. Stir in the grounded almonds, cinnamon, and almond milk, until perfectly mixed.
  3. Heat in the microwave for 2 to 3 minutes
  4. Garnish with your desired toppings.
  5. Voilà. Get back to bed and watch episodes of “How I met your mother” (optional step. But it is what I did :))

 
TIPS


  • Once you mixed the oat mixture, you can cover and refrigerate it overnight and cook it in a pot (medium heat) for 10 to 15 minutes
  • You can use any topping such as dried cherries, apricots and figs or ginger, cacao and grated coconut for instance

Easy Strawberry Watermelon smoothie

summer watermelon healthy juicy vegan smoothie (4).JPG

Sometimes, it is good to remember that France is a gorgeous country with amazing landscapes. Last weekend, I travelled to Mondeville in Normandy with my boo and it was such an amazing weekend. We went for walks on beaches, we cooked amazing dishes – be warned, easy vegetarian recipes are coming soon. It was very windy but it felt so good to be outside of Paris, even if it was only for three days. We bought tons of fruits, including a watermelon and strawberries so we prepared a fruit salad for dessert and we drank red wine (Bordeaux de Maucaillou 2013) and white wine (Bestheim Gewurztraminer). I know I already said it but it was amazing ! I wish it could have lasted longer. If you know beautiful spots in France, please feel free to comment below and let me know. ❤

summer watermelon healthy juicy vegan smoothie (5).JPG

Anyway, we only ate one half of the watermelon, therefore back home I decided to buy more strawberries and prepare this delicious vegan pink smoothie that I drank in my garden. Try it, you’ll love it! 🙂

summer watermelon healthy juicy vegan smoothie (2).JPG

  • Prep time: 15 min
  • Servings: 3

 

INGREDIENTS


  • 2 cups watermelon chunks 
  • 2 banana, sliced
  • 2 cups strawberries
  • 1 lime, juiced

 

INSTRUCTIONS


  1. Add the watermelon and the banana slices to a blender and blend for about 1 minute
  2. Add the lime juice, then the strawberries and blend again for 1 to 2 minutes

summer watermelon healthy juicy vegan smoothie (1).JPG

TIPS


  • You can use any berries to replace strawberries
  • You can decorate your smoothie with chia seeds, watermelon or lime slices