Main meal - gluten free

Avocado, tahini and fresh tomato toast

Avocado, tahini and fresh tomato toast 0

An aperitif? These quick toast little toasts are great as a starter. Ready in just 5 minutes, they will bring a touch of freshness during your happy hour. 


Avocado, tahini and fresh tomato toast 

Makes 6 servings



  • 6 slices of gluten-free bread to taste (here ciabbatta)
  • The juice of a lemon
  • 1 / 3 cup of 100% natural sesame butter
  • 1 avocado, sliced
  • 1 large fresh tomato, sliced ​​(try different varieties, here: cherry tomatoes and savoura tomatoes)
  • water to lengthen the sauce to taste
  • freshly ground pepper



  1. In a small bowl, combine the lemon juice and sesame butter. 
  2. Add water while stirring to lengthen the sauce if necessary if it is too thick.
  3. Toast the toast.
  4. Garnish with avocado slices, tomatoes and drizzle with tahini sauce. 
  5. Garnish with freshly ground pepper.
  6. To serve!



Bon appétit!


President Hippocrate Bio


Spring rolls and their hot sauce

Spring rolls and their hot sauce 0

These spring rolls are filled with rice noodles and crunchy colorful vegetables. Served with a hot sauce, they can be served as a main course or as a refreshing starter on a hot summer evening.


Spring rolls and their hot sauce

For 4-6 people 
Preparation time: 40 minutes 



Walnut and ginger dipping sauce

1 / 2 cup of walnuts, divided 
1/4 cup hot water, more if needed 
2 tablespoons of tamari sauce
2 tablespoons of pure maple syrup
1 teaspoon finely chopped ginger 
1/4 cup crushed red pepper flakes
3 large fresh dates
Zest and juice of 2 limes


Spring Rolls 

125 grams of rice noodles 
10 round rice sheets
1/2 cup collard cabbage, cut into julienne
1/2 cup julienned mangoes
1/2 cup julienned carrots
1/2 cup julienned red cabbage
1/2 cup julienned red pepper
1/2 cup julienned cucumber
1/3 cup fresh mint leaves, torn into strips
1/3 cup fresh basil leaves, cut into strips





  1. To prepare the dip, place 1/4 cup of the walnuts, water, tamari sauce, maple syrup, ginger, chili flakes, dates, lemon juice, and zest in a small blender and blend until smooth.
  2. Finely chop the remaining nuts and stir into the sauce, adding additional water if you prefer a more liquid sauce.
  3. Cook rice noodles according to package directions. Drain well, rinse with cold water and drain again.
  4. Fill a large, shallow dish with lukewarm water and soak a sheet of rice paper in the water, letting it sit for about 10 seconds or until soft but still a little firm. Remove from the water and carefully shake off excess water; place on a cutting board.
  5. Place a small handful of cooked noodles and a few pieces of mango, carrots, red cabbage, colard cabbage, bell pepper and cucumber on the lower third of the leaf. Garnish with mint and basil.
  6. Gently fold the bottom of the sheet over the filling, fold in the sides, then roll it up as tightly as possible. Place the seal face down on a serving platter. Repeat with the remaining leaves and garnish.
  7. Serve the rolls with the sauce on the side and enjoy!



President Hippocrate Bio




Creamy Asparagus and Walnut Pasta Dish

Creamy Asparagus and Walnut Pasta Dish 0

Ready in less than 30 minutes and containing only a few ingredients, this recipe is ideal for those weeknights when you're in a hurry. Lemon for freshness and walnuts for the crunchy side, what more could you ask for? 



Creamy Asparagus and Walnut Pasta Dish 


Makes 4 servings
Preparation time: 30 minutes



200 grams of gluten-free dry pasta 
1 pound of asparagus, cut into 3 cm pieces
1 / 3 cup of walnuts hachées
1 gousse d'ail hachée
3 tbsp olive oil
Zest of 1 lemon
Ground pepper to taste




  1. Bring a large pot of water to a boil.
  2. Add the pasta. Cook according to package directions to make them “al dente”.
  3. Reserve about 1 cup of the cooking water, then drain the pasta.
  4. While the water is boiling, garnish the asparagus.
  5. Heat olive oil and garlic in a large skillet over medium heat for five minutes.
  6. Add the asparagus, pepper and 1/3 cup reserved pasta water.
  7. Cover and cook the asparagus, 4 to 8 minutes, until tender with a fork. Put out the fire.
  8. Once the pasta is cooked, puree 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor until smooth. This is your sauce. (Keep the asparagus tips intact and grind the stems instead)
  9. Add the mashed asparagus to the pan, along with the sliced ​​asparagus. Mix the cooked pasta, lemon zest and more pasta water as needed to keep the sauce creamy.
  10. Heat over low heat for a minute or two to allow the pasta to absorb some of the sauce.
  11. Serve immediately and garnished with chopped walnuts.


Bon appétit!


President Hippocrate Bio



100% Vegetable Creamy Palak Paneer - Indian Spinach Curry

100% Vegetable Creamy Palak Paneer - Indian Spinach Curry 0

It's spinach season and I thought I'd use it in this delicious Indian flavored recipe! I especially like the fact that it is cooked in one dish and in just 30 minutes! This meal is comforting and tasty.

Indian cuisine is one of my favorites because I love the fragrances of their spices! Try this creamy recipe to your liking, you won't be disappointed!


100% Vegetable Creamy Palak Paneer - Indian Spinach Curry

Makes 4-6 servings 


1 package firm tofu, cubed
1 teaspoon of cumin seeds
1 onion, diced
2 Italian tomatoes, diced
6 garlic cloves, minced
2 teaspoons of fresh ginger, minced
2 teaspoons of garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup plain unsweetened coconut milk
32 ounces (2 pounds) chopped fresh spinach
1/2 cup cream cashew nut prepared (see notes)
Fresh ground pepper to taste




  1. Preheat the oven to 400F. Bake the cubed tofu on a baking sheet lined with parchment paper for 20 minutes, until browned and slightly crisp on the outside, or you can fry it in a pan with a little oil until 'so that it is lightly golden. Put aside.
  2. In a pot or skillet over medium heat, dry the roasted cumin seeds over medium heat for 1 to 2 minutes, until fragrant.
  3. Add the onions and cook until translucent, about 5 minutes.
  4. Add the tomatoes, garlic, ginger, garam masala, turmeric and cayenne pepper and cook for 5 minutes.
  5. Add the coconut milk and stir to deglaze the pan.
  6. Stir in the spinach, cashew cream and pepper and simmer over medium-low heat for 10 minutes.
  7. At this step, you can puree some or all of your saag with an immersion blender to achieve your desired consistency. Personally, I like to keep a bit of texture.
  8. Stir in the tofu, then remove from the heat and enjoy!
  9. Serve over basmati rice.


Cashew cream

150g of organic raw cashews (soaked 24 hours, rinsed and drained)
1/4 cup of water
3 tbsp freshly squeezed lemon juice
1 tbsp of apple cider vinegar 

Mix everything together using an immersion blender or blender until you get a creamy consistency. 




  • Cashew cream is the best tasting option to add creaminess to this recipe. If you can, use it. Alternatively, you can use 1 can of whole coconut milk (omit coconut milk if using this option).
  • Fresh chopped spinach: You can use a 12 oz package of frozen and thawed spinach if you don't have fresh spinach on hand, it will cook faster.
  • Coconut milk:  You can replace it with other plain, unsweetened vegetable milks such as almond milk or pea milk.
  • Tofu: Replace the tofu with Chickpeas for a vegan saag chana


Bon appétit!




President Hippocrate Bio

Buddha bowl with sprouted chickpeas and tahini sauce

Buddha bowl with sprouted chickpeas and tahini sauce 0

Many of us have heard of Buddha bowls before. For those who don't know what it is, it really is quite simple ... it's basically a bowl of grains, raw veg, grilled veg, various greens, and other nutritious toppings. It's a wonderful vegan option that will keep you full and satisfied for hours! 

This bowl is very easy to prepare and does not make a big mess in the kitchen. Everything is grilled on the same plate! For my part, I eat this type of meal regularly because it is super versatile and always as fun to prepare as it is to eat!

I love to vary their composition depending on what I have on hand ... here are my favorites


  • Buckwheat
  • Quinoa Salad
  • Brown rice
  • Sorghum
  • Millet

Grilled vegetables

  • Sweet potatoes
  • mushrooms (I love shitake and portobello !!)
  • asparagus
  • rapini
  • beet
  • zucchini
  • Brussels sprouts

Raw vegetables

  • grated carrots
  • grated beets
  • tomatoes 
  • pea, sunflower or other shoots
  • Cabbage kale
  • mix of greens (mesclun, spinach, etc.)

Vegetable proteins

  • chickpeas, black beans or lentils (I like them sprouted)
  • edamame
  • Tempeh

Oilseed / garnish

  • natural almonds
  • walnuts
  • sunflower seeds, pumpkin seeds
  • lawyer
  • fruit: pear, pomegranate, blueberries, etc.
  • dried fruits: cranberries, raisins


  • dragon sauce
  • lemon tahini sauce
  • guacamole
  • hummus


  • coriander (I put it everywhere !!)
  • parsley
  • chive



Buddha bowl with sprouted chickpeas and tahini sauce

For 2 bowls



1 small sweet potato, cubed
2 small beets, cubed
10 Brussels sprouts, cut in half
4 large handfuls of mesclun
2 cups of cooked brown rice
1 cup of sprouted organic chickpeas 
1 / 4 cup of organic sultana raisins
1 / 4 cup of organic european pumpkin seeds
1 / 4 cup of organic raw sunflower seeds
2 tbsp olive oil
Ground pepper


1 / 2 cup of 100% natural sesame butter
4 tbsp water
3 tbsp lemon juice
1 gousse d'ail hachée
Freshly ground pepper to taste




  1. Preheat the madman to 350F.
  2. On a baking sheet lined with parchment paper, place the Brussels sprouts, sweet potato cubes and beets. Brush with olive oil. Pepper to taste.
  3. Bake for about 40 minutes, or until the vegetables are golden and a knife easily sticks inside. 
  4. Meanwhile, place the sesame butter and water in a bowl. Mix. It will harden, you have to continue mixing until it is smooth. 
  5. Add the lemon juice, chopped garlic and pepper. Mix. Put aside.
  6. In two bowls, place the rice and mesclun so that they are each on their side. Add the Chickpeas and grilled vegetables so that you can see each component. 
  7. Top with the sauce and seeds, as well as raisins. Grind a little pepper to garnish the bowls. 
  8. Enjoy alone or in good company!


Bon appétit!


President Hippocrate Bio
Sweet Potato and Walnut Falafel Bowls

Sweet Potato and Walnut Falafel Bowls 0

You can make a big batch of these Sweet Potato Nut Falafels ahead of time to make meal prep easier throughout the week. The maple tahini sauce is really great to try with different grains and vegetables for variety! Use your imagination and personal taste! 


Sweet Potato and Walnut Falafel Bowls

 Serve 4 bowls



1 pound of raw sweet potato, peeled and cut into chunks
1 cup of cooked quinoa
1 / 2 cup of walnuts 
1 / 2 cup of gluten-free flour 
1 egg lin*
Vegetable oil for frying
1/2 teaspoon each: ground cumin, onion powder and garlic powder

Tahini sauce

1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons of water
1 tablespoon of pure maple syrup
1/4 teaspoon each: ground cumin and garlic powder
Freshly ground pepper to taste

Garnish bowls 

4 cups very coarsely chopped kale
2 cups of cooked quinoa
1 cup of julienned carrots
1 avocado, sliced
Walnuts chopped grilled and chopped red onion (optional garnish)




  1. Place the sweet potato in a food processor and mix until finely chopped. Add the quinoa, nuts and seasonings and mix until all the pieces are even in size. Add the flour and flaxseed egg and mix again until well combined, scraping the sides as needed.
  2. Form the mixture into 16 equal balls. (Using wet hands will prevent the mixture from sticking.)
  3. Heat the oil in a deep skillet or saucepan until very hot. Cooking in batches, fry the falafel balls for a few minutes per side, or until golden brown and cooked through. Let drain on a tray lined with absorbent paper. They can also be baked at 350F, about 45 minutes, turning halfway through.
  4. Whisk together all dressing ingredients in a small bowl.
  5. Place equal amounts of kale, quinoa, carrots and avocado in 4 bowls. Place 4 falafels in each and drizzle with the dressing. Garnish with nuts and onion if desired.


* Flaxseed egg: mix 2 tbsp of water with 1 tbsp of flax seeds, leave to stand for 5 minutes, use! (replaces an egg in recipes)

Toast with hummus and sautéed mushrooms

Toast with hummus and sautéed mushrooms 0

Lunch? Snack? Having dinner? This hummus and sautéed mushroom toast is versatile and delicious any time of the day! No matter what time of day you choose to eat it, every bite is packed with flavor and nutrients. Easy to prepare, quick and simple, this recipe is perfect to satisfy every craving! 


Toast with humus and sautéed mushrooms

Makes 2 servings



125 grams of sliced ​​mushrooms of your choice (I love portobello!)
2 teaspoons of tamari
3 large handfuls of spinach
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Freshly ground pepper
3 tbsp olive oil

Other ingredients:

1 recipe ofhoumous 
Nutritional yeast for sprinkling
Gluten free toast 




  1. In a hot pan, add 1 tbsp of olive oil. Add the sliced ​​mushrooms and 2 teaspoons of tamari, sauté for 4 to 5 minutes over medium-high heat to allow the mushrooms to release their liquid.
  2. Send the mushrooms to the side of the pan, then add the baby spinach, garlic powder, onion powder, black pepper and 2 tablespoons of water.
  3. Sauté for a few minutes until the spinach is wilted. When the onions reach the desired tenderness, remove them from the pan, set aside.
  4. Toast the bread, then place a layer of hummus on the toast, garnish with the mushroom / baby spinach mixture and sprinkle with a tiny bit of nutritional yeast.


* You can replace the hummus with guacamole, it will also be delicious!

* For even more flavor, add thin strips of red onions when cooking the mushrooms.


Bon appétit!


President Hippocrate Bio
Slow Cooker Portobello and Chickpea Stew

Slow Cooker Portobello and Chickpea Stew 0

The Ultimate Family Slow Cooker Meal! This vegan portobello stew is rich and hearty with its red wine sauce, herbs and is filled with vegetables. The whole combines perfectly to make a delicious meal composed entirely of plants! Plus, while tasting amazing, this meal is easy, quick and convenient with minimal dishes. Definitely a must!


Slow Cooker Portobello and Chickpea Stew



2 tbsp olive oil
5 large portobello mushrooms, cut into large pieces
1 cup of Chickpeas cooked, rinsed and drained
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 large potatoes, peeled and cut into large pieces 
4 large carrots, peeled and cut into large chunks 
1½ cup of red wine
¼ cup Tamari sauce 
2 cups of vegetable broth
½ teaspoon of black pepper
4 tablespoons of gluten free flour (I used buckwheat)
2 sprigs of fresh thyme
1 sprig of fresh rosemary
3 to 4 fresh sage leaves


  1. Set the slow cooker to stir-fry and add 1 tablespoon of olive oil. Add the mushroom slices and cook until they have a good golden color. Then remove to a plate or bowl and set aside.
  2. Add the remaining oil and sauté the onions until golden brown. Once browned, turn off the slow cooker and immediately add the garlic, stirring and allowing it to cook over the residual heat.
  3. Add the potatoes, carrots, wine, tamari sauce, broth and seasonings, then stir everything. Scrape the bottom with a wooden spatula to remove the mushroom and onion residue and mix in the sauce for more flavor.
  4. Place the fresh herbs on top, place the lid on the slow cooker and close it, then set it to Hi, cook for about 1 hour.
  5. Make a porridge with the flour and a little water. Gradually add water to make a lump free paste then add a little more, stirring constantly until pourable like cream.
  6. After 1 hour of cooking, add the sauce by mixing gently in the slow cooker. Continue cooking for 1 hour.
  7. Then add the cooked mushrooms and chickpeas and stir gently. The potatoes will be really tender and might break a bit, that's okay, it will be better! Wait a few minutes for the sauce to thicken a bit and the mushrooms and chickpeas to heat up, then serve.


Bon appétit!
Caroline President Hippocrate Bio
Spicy portobello, chickpeas and lacto-fermented radish tacos

Spicy portobello, chickpeas and lacto-fermented radish tacos 0

These vegan portobello tacos are bursting with flavor! Made with oven-roasted portobello mushrooms in a delicious marinade and topped with their cilantro guacamole and lacto-fermented radish topping, they're packed with nutrients and flavor! 

Hearty, colorful, crunchy and spicy, these vegan tacos are a perfect meal on those sunny days!


Prep Time: 10
Cooking time: 20
Total time: 30 minutes

For 2 people 


Spicy portobello, chickpeas and lacto-fermented radish tacos



2 very large portobello mushrooms
1 red bell pepper 
½ an onion - optional
1,5 cup of Chickpeas cooked, rinsed and drained
Corn tortillas



Chopped coriander
Guacamole with coriander
Lacto-fermented radishes
sliced ​​hot peppers


Spicy marinade

1 tablespoon oil
2 tablespoons of sambal oalek sauce
1 gousse d'ail hachée 
½ teaspoon of cumin
½ teaspoon of coriander
salt to taste


Guacamole with coriander 

3 ripe avocados
Juice of 2 limes
30 ml (2 tbsp.) Chopped cilantro
1/2 red pepper cut into small cubes
30 ml (2 tbsp.) Olive oil




  1. Preheat the oven to 425F
  2. Cut the portobello into ½ inch thick wedges and slice the pepper into ½ thick strips. Cut the onion into ½ inch thick rings or half moons.
  3. Place everything on a baking sheet lined with sheets of parchment paper.
  4. Combine the ingredients for the marinade in a small bowl.
  5. Generously brush both sides of the mushrooms with the marinade, then lightly the red pepper and onion.
  6. Roast 20 minutes or until the portobello is fork tender.
  7. While cooking, heat the chickpeas in a pot of boiling water.
  8. Remove pits and skin from avocados. Cut them roughly.
  9. Mix them in a food processor with the lime juice, cilantro, pepper, olive oil and ground pepper.
  10. When ready to serve, reheat the tortillas in the oven for about 1 minute and garnish generously with hot chickpeas.
  11. Divide the spicy portobellos, peppers and onions among the tortillas.
  12. Garnish with gacamole, cilantro and lacto-fermented radish.


Serve with a green salad.



Bon appétit!


President Hippocrate Bio


There are days when you need comfort food. A simple meal that brings me comfort and well-being. So I concocted a substitute for minced meatballs. Perfect to accompany your pasta but also any dish. For my part, I like them in a spaghetti sauce! I also ate it as a snack with hummus and it was delicious!




  • 1 cup cooked and cooled quinoa
  • 1 1/2 cups cooked black beans, rinsed
  • Olive oil
  • 3 cloves of garlic
  • ½ cup chopped shallots
  • ¼ teaspoon of salt
  • 2 ½ tsp oregano
  • ½ teaspoon of chili flakes
  • ½ cup of organic sunflower seeds (I instead mixed the sunflower seeds and pumpkin seeds)
  • 3 large spoons of nutritional yeast
  • 2 tablespoons of tomato paste
  • 3 tbsp chopped parsley



  1. Preheat the oven to 350F.
  2. On a baking sheet, pour your black beans. Place in the oven for about 15 minutes. When taking them out, check that they are dry to the touch.
  3. In a frying pan, brown the garlic and shallots. Reserve.
  4. In a food processor, combine the beans, garlic, shallot, salt, oregano and chili.
  5. Add to this mixture the quinoa, sunflower seeds, nutritional yeast, tomato paste, parsley.
  6. Taste and adjust the proportion of spices.
  7. Form into balls and refrigerate for 15min.
  8. In a pan, brown the balls for a few minutes and then transfer directly to a baking sheet for 20 to 30 minutes. They are cooked when the meatballs are golden brown.
  9. Serve over homemade tomato sauce and spaghetti squash noodles or over pasta.


Bon Appetite 


President Hippocrate Bio
Braised cabbage with cashew nuts

Braised cabbage with cashew nuts 0

This delicious Asian-inspired recipe is reminiscent of the taste of 'eggrolls' but is entirely plant-based! Plus, it's super quick to prepare and is therefore ideal for a rushed dinner! Crunchy, colorful and bursting with nutrients, this dish deserves to be a favorite of yours! It can be served over brown rice, rice noodles, quinoa or even eaten on its own.


Braised cabbage with cashew nuts


2 tbsp cooking oil
1 small onion, thinly sliced
2 stalks of celery, thinly sliced
1 carrot, peeled and cut into julienne
1 cup sliced ​​mushrooms
1 bell pepper cut into julienne
1 cup of whole raw cashews
1/4 cup white wine
1/4 cup tamari sauce
1 tbsp. maple syrup
1 to 2 lb finely shredded green cabbage
1-2 tbsp sesame oil 
2 garlic cloves, finely chopped
Ground black pepper 
Sesame seeds for garnish 



  1. In a wok or large, deep skillet, heat oil over medium-high heat.
  2. Sauté onion, garlic, celery and carrot for about 5 minutes.
  3. Add the mushrooms, pepper and cashews and sauté another 3 minutes.
  4. Add the wine, maple syrup, tamari sauce, peppers and cabbage.
  5. Mix well, cover and steam until the cabbage wilts slightly, about 5 minutes.
  6. Stir in the sesame oil.
  7. Keep stirring until the cabbage is cooked to your liking.
  8. Add black pepper if desired and sesame seeds.
  9. Serve over brown rice or rice noodles.

Bon appétit!


President Hippocrate Bio
Roasted peanut teriyaki and tempeh vegetables on soba noodles

Roasted peanut teriyaki and tempeh vegetables on soba noodles 0

It is rather rare that I eat pasta, but tonight, I had a desire for this type of dish: crunchy, colorful, well spiced with a little touch of sweet! As I love mushrooms, I decided to concoct this dish which turned out to be an excellent dinner!

Roasted peanut teriyaki and tempeh vegetables on soba noodles



  • 3 punnets of sliced ​​mushrooms
  • 1 tablespoon of olive oil
  • 1 tablespoon of rice wine vinegar
  • 2 tablespoons of maple syrup
  • 2 tablespoons of tamari
  • 1 teaspoon of grated ginger


  • 1 package of gluten-free buckwheat soba noodles
  • 1 tablespoon of olive oil
  • 2 garlic cloves, minced
  • ½ shallot, cut into slices
  • 2 bunches of broccoli, ends cut into pieces
  • 3 cups of spinach, torn
  • 1 red pepper, diced


  • ¼ cup tamari
  • 2 tablespoons of olive oil
  • Juice of 1 lemon
  • 1 tablespoon of toasted sesame oil
  • 1 tablespoon of maple syrup
  • 1 teaspoon of sriracha
  • 1 teaspoon of grated ginger


  • 1 packet of diced tempeh
  • 1 tbsp olive oil
  • 1 gousse d'ail hachée




  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Clean the mushrooms (wipe off any dirt with a paper towel) and cut them in half. Place them in a large bowl.
  3. Whisk together the ingredients for the mushroom sauce.
  4. Pour the sauce over the mushrooms in the bowl and toss until all the mushrooms are evenly coated.
  5. Pour mushrooms, broccoli and peppers on the cookie sheet. Drizzle with olive oil and place in the preheated oven for about 25 minutes, or until the vegetables are cooked.
  6. Meanwhile, cook the soba noodles according to the directions and heat a large skillet with 1 tablespoon of olive oil over medium heat.
  7. Add the chopped garlic and shallot and cook for 1 minute. Add the tempeh and cook until golden brown. About 7 minutes.
  8. While the vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  9. Drain the noodles and add the cooked noodles. Add tempeh and sauce and stir until all vegetables and noodles are evenly coated with sauce.
  10. Place a serving of noodles and vegetables in bowls and garnish with the roasted vegetables.
  11. Garnish with hot peppers, green onions and roasted peanuts.


Bon appétit!


President Hippocrate Bio