Brazilian-inspired vegan feijoada


Welcome back dear Mohubbies 🙂 I hope you all had a wonderful break and that 2017 has started well.

I had a very beautiful time down in Brazil and for the first Mohubb’s of the winter semester I thought it would be nice to bring some Brazilian heat to the table 😉

In one of my many Brazilian adventures I ended up spending some time in a permaculture school in the middle of the forest. All the meals provided there where vegan and sometimes raw; needless to say I got inspired and wanted to share it with you all!

The recipe is pretty straightforward and one important step is soaking the black beans for at least 12 hours. alternatively you can use a pressure cooker. One thing that I would have loved to make as a side dish but that I couldn’t find is a powder called Farofa that is basically cassava flour. It is the perfect side for this type of dish but it can only be found in specialty stores that carry Brazilian food.

  • 5 potatoes, chopped into 3cm chunks
  • 5 carrots chopped into 3cm chunks
  • 1 teaspoon sweet paprika
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 5 bay leaves
  • 200g smoked tofu, chopped into 3cm chunks (optional)
  • 800g cooked black beans (or 2 tins)
  • 1 cup vegetable stock or water
  • Sea salt, to taste
  • 1 tablespoon fresh oregano leaves
  • Coconut oil, for cooking



  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cassava flour
  • 1 large carrot, grated
  • ½ cup olives, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Sea salt, to taste


  1. Saute onion and garlic in coconut oil
  2. Add your garlic, smoked paprika, tofu, and bay leaves and pan fry for a 5 minutes minute before adding your beans along with 1 cup of vegetable stock or water.
  3. Simmer on low heat until the stew is thick and creamy.

To make the Farofa (if you find the cassava flour)


  • Heat 1 tablespoon of oil in a frying pan over low heat, then add your onion and cook until softened, about 8 minutes. Add your garlic and cook for a further minute before adding grated carrots and olives. Cover and cook for 1 minute on very low heat.
  • Uncover and add your cassava flour, stirring until toasted and fragrant. Taste and adjust any seasoning. It should resemble a slightly wet, crunchy flour. Place in a serving bowl and set aside until ready to eat.

Serving tip: this dish is great served with sliced oranges, brazed kale and coriander.



Vegan Sloppy Joes

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Last week we made delicious vegan sloppy joes. We were missing a few ingredients so they weren’t as smoked as they  could have been but they were still delicious!

Here’s the recipe to make some nice vegan sloppy joes and convert your non-vegan friends 😉


  • 1 cup dry brown lentils
  • Coleslaw for topping, if desired
  • Hamburger buns


  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 small cloves garlic, minced
  • 1 cup tomato sauce
  • 1 tablespoon ketchup
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari
  • ¾ teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
    1. Place lentils in a pot and cover with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer and cook lentils until tender and cooked through, 20-25 minutes.
    2. Heat a large pan over medium heat and add the olive oil and onion. Season with a pinch of salt and cook for 2-3 minutes. Add the garlic and cook for 1 more minute. Next, add the remaining BBQ sauce ingredients and cook for 5 minutes, stirring occasionally. Add the cooked lentils and chickpeas to the BBQ sauce and cook for another 5-10 minutes until everything is heated through.
    3. Scoop the sloppy joe mix onto the buns and top with coleslaw if desired.

Sòs pwa nwa (Haitian Black Bean Sauce)

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  • 1 tablespoon olive oil
  • 1  onion
  • 2 garlic cloves
  • 2 scallions,
  • 1 cup dried black beans, soaked and rinsed
  • ½ cup coconut milk (optional)
  • ½ tablespoon finely chopped parsley
  • ½ bouillon cube
  • Salt, to taste
  • ½ teaspoon freshly ground black pepper
  • hot peppers

Sauté onion and garlic in olive oil add beans in a pot in approximately 6 cups water. Add  scallions. Boil for approximately 1 hour.


If you are using coconut milk: Add coconut milk to boiling beans. Cook for another 45 minutes or until beans are done. Let sit.

Strain beans into mortar and pestle or blend them and add a little liquid from beans as you use the mortar and pestle or blender. Add more hot water until a sauce-like consistency. Put on stove and let it reduce and add hot peppers (leave whole). Add bouillon and parsley. Keep hot until ready to serve.

Vegalicious Orange cake!


Have you ever had a craving for a deliciously moist orange cake but vegan? I have! That’s why last week at Mohubb’s, thanks to the great work of one of my most loyal volunteers, we made this amazing cake. A must for all citrus fruit lovers out there! you can even caramelize some orange peels and spread them on top to satisfy your needs of decadence 🙂



  • All Purpose flour – 2 cups
  • Baking Powder – 1 tsp
  • Baking Soda – 1 tsp
  • Salt – 1/4 tsp
  • Sugar – 1 cup
  • Oranges – 2
  • Olive oil – 1/2 cup
  • Water – 3/4 cup
  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking pan.
  2. Blend orange in the blender until liquified; measure 1 cup orange juice.
  3. Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Veganized: a list of vegan (or almost) grocery stores.


Hello Dear Mohubbees,

Today’s blog post is not going to feature any specific recipes, but it will give you some pretty good tips on vegan eating and living in Montreal.

What if I told you that being a vegan in Montreal has never been so easy? The number of vegan restaurants, grocery stores and cafes has skyrocketed in the last few years and this is mostly because an increasing number of the population is making the shift from omnivore to vegetarian and/ or vegan.

I do not consider my self 100% vegan, although I am 98% of the time, I support veganism in all its forms as a way of showing  compassion towards all living beings and as a way to be conscious about our environment.

This blog post is not a way to convince you to become a veg but it’s a way to show you that, will you ever want to make the shift, plenty of resources are there for you to make the transition easy, cheap and DELICIOUS 😉

Here’s a short list of some grocery stores that you might want to check out (even as an omnivore):

Le Frigo Vert: Concordia anti-capitalist grocery store, offering a selection of affordable, high-quality, mostly vegan grocery items (snacks, ready-to-eat meals, produce etc).

Coop la Maison Verte: one of NDG’s most popular grocery stores and cafe. There you can find a pretty good variety of vegan and vegetarian items and a lovely community.

Paradis végétarien: the place to go for all sorts of faux meat and fish soy and/or mushroom based.

Antidote SuperAlimentation: 100% grocery store, cafe and juice bar in the heart of Le Centre Sud.

Aux Vivres: not only a restaurant but also a little boutique carrying not only Aux Vivres ready meals, cakes and sauces but a variety of vegan snacks and drinks.

Segal’s Market: this is not a vegan grocery store, but it has all sorts of vegan, organic products at a very low price and is located in the heart of the Plateau.

The list could go on, but I think that for a start this is a good number of new stores to add to your list. In a few weeks I will be talking about my favourite vegan restaurants in town.

Restez branché.e.s!


Bloody Chocolate Beetroot Cake


Our Halloween party last week went amazingly well. It combined the right amount of spookiness and fun and the food was both creepy and delicious, just the way we like it 😉

We had frog soup, shredded guts and lizard skins, chopped fingers and hearts and for dessert we made what we decided to the dementors cake.

Here’s what you need to make this delicious and spooky dessert.

  • 2 cup all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups beet puree (6-7 small beets)
  • 2 cup beet water
  • ⅓ cup canola oil or another type of oil or vegan butter
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (optional)
  1. Place beets in a large pot and cover with about 2 inches of water. Bring to boil. Reduce heat and simmer for about 30 minutes until beets are soft and can be easily pierced with a knife. Remove from heat, drain making sure to save the “pink” water and allow beets to cool for 15-20 minutes. Once cool enough to touch, remove skins and place in a food processor. Blend until smooth. Set aside.
  2. Preheat the oven to 350 degrees Fahrenheit. Spray a 10″ Bundt pan and set aside.
  3. In a large bowl combine flour, cocoa powder, sugar, baking soda, and salt.
  4. In a separate bowl whisk together beet puree, beet water, oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips (optional)
  5. Transfer to prepared pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.

Tip: to add spookiness to this cake you can prepare an easy syrup and instead of using water you can use the beet-coloured water. the result is a blood-like syrup that will freak the hell out of all your guests 😉



Happy Monday everyone!

Last week’s Mohubb’s was another great success. We made a fantastic meal and shared it with our wonderful community. And really, that’s what Mohubb’s is all about!

Everything was seasonal and delicious, but today I’d like to share with you a very simple recipe to make a tasty and healthy bulgur dish.

Ingredients: Serves 4

2 cups bulgur
2 1/2  cups vegetable broth

1 can of chickpeas

olive oil
1 onion
2 cloves garlic
1 chili

4 carrots (diced)
1 red bell pepper (sliced)
1 zucchini (thinly chopped)
10 cherry tomatoes (cut in half)
1/2 lemon (juice)
1 handful coriander

salt & pepper

roasted almonds (optional)

Cook the bulgur in vegetable broth. Add olive oil to a frying pan on medium heat. Stir in the onion, garlic and chili.

Add bell pepper, zucchini, cherry tomatoes, carrot, chickpeas and juice from the lemon. Stir it around for about 10 minutes before adding half of the chopped coriander, cumin, salt and pepper. Let it cooked until all the vegetables are tender.

Mix it all with the bulgur and serve on a big plate. Sprinkle the rest of the coriander, you can add some roasted almonds over before serving it.