Posts Tagged ‘Sunday’

This B&B is no longer open, but the same team have gone on to open a very popular Café in the Bastille area. See http://veganparis.com/2012/08/02/gentle-gourmet-cafe/

Over the last year and a half, a new establishment has emerged as one of the best places to eat vegan in Paris. But you can not only eat there… you can sleep there too if you like! It’s The Gentle Gourmet, a B&B and restaurant situated in an art deco building in the 16th arrondissement between the Arc de Triomphe and the Bois de Boulogne.

I have been longing to go there ever since I first heard about it, and even more so after reading the ecstatic review from our friends over at VG-Zone. Gentle Gourmet has two rooms for rent, which are vegan to even the smallest detail such as the stuffing of the pillows.

In addition they offer a unique dining experience where you share a communal table with local vegans and travelers and share pleasant conversation. Frankly most of my conversation would be along the lines of “Oh my god can you believe this amazing food.” – the menu changes monthly but here is a sample from their site.

* Savory zucchini and pecan madeleines , with miniature cups of 7-onions soup

* Salad of watercress, walnuts, beets, endive, green apple, dried cranberries

* Crushed nut-breaded Seitan filets with a dark walnut sauce with wild mushrooms accompanied by a pumpkin gratin with garlic and Italian parsley

* Poached figs in white wine syrup with vegan hazelnut ice cream accompanied by caramel and hazelnut-thin cookies.

Their dinner prices are:

  • Saturdays:  €50 4-course gourmet meal
  • Sundays, Tuesdays and Thursdays: €30 3-course “bistro” meal.

That price includes your wine, so if you are not a drinker, you’ll get a discount. They strive to have 100% organic food.

If you can’t make dinner, then why not try brunch? It’s €25 and frankly it is difficult for me to paste in their description knowing that I am several thousand miles away from being able to enjoy it each Sunday, but here it is.

* French toast with pineapple and pecan with agave syrup

* Porridge with cardamom and amaranth, and compote of dried plums and pears

* Vegan sweet potato hash with soy sausage

* Muffins (corn, spicy apple, chocolate) and banana breads, whole-grain breads cereals, vegan croissant

* Fresh fruits and compotes

* Nut Butters – soy, almond, walnut and peanut

* Smoothies and freshly pressed fruit juices

* Spicy Vegan Hot Chocolate, coffee and teas

Their site has information in both French and English about their rooms, their vegan cooking courses, picnic lunches, tours and the other amazing contributions they are making to vegan life in Paris.

I can’t wait to stay there on my next trip back to Paris!

The Gentle Gourmet B&B

21, rue Duret


Metro: Argentine (line 1)

33(0)1 45 00 46 55



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Raw sweets are often based on coconut, date and nuts for good reason: it’s a delicious combination. I’m crazy about cardamom and rose so I like to keep these around for a sweet treat and to accompany a nice cup of tea. They are best served nice and cold. I recommend Perl’Amande raw almond butter. Coconut oil is found at most of the co-ops, and rose water is available at the groceries in Passage Brady and the Little Jaffna neighborhood.



  • 1 cup pitted dates (soaked)
  • 2 heaping tbsp almond butter
  • 3 cups shredded coconut
  • 1 tbsp ground cardamom
  • 1 tsp rose water (or more to taste)
  • 2 tsp vanilla
  • Pinch of salt

Process all ingredients in food processor until mixture is quite smooth. Form into balls or press into silicone molds. Refrigerate or freeze.

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A green smoothie is a fruit smoothie with lots of fresh greens added to it. I think they are delicious and are a great way to add even more greens to your diet. There are loads of great recipe combinations available online and whole books written on the subject.


My fave is a recipe my friend Serenity Wood, author of Ginger: Exquisite Vegan Cuisine, taught me. You can easily vary this recipe: the original uses kale but you can’t get that here so I use spinach, mâche, romaine, Swiss chard, or whatever is in season. Mint is just coming back in season or you can use 1/2 tsp mint flavor.


  • 1 cup green leaves, packed
  • 1/4 cup mint leaves, packed
  • 2 tbls raw tahini
  • 3 frozen bananas
  • 1 1/2 cups water
  • 1/4 cup hempseeds
  • 3 dates, pitted


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Sunday Recipe: Raw Ranch

If you are thinking about eating more raw veggies, dipping crudités is a great place to start. But of course some of the most popular dipping delights are creamy and cow-milk based. A great alternative for almost any creamy sauce can be made from nuts and seeds: like today’s recipe which is based on cashew nuts, which are a good source of protein and calcium and are packed with huge amounts of minerals not to mention monounsaturated fat (the good kind). 

It’s raw ranch. I decided not to call it Rawnch.



  • 3/4 cup raw cashews
  • 1/4 cup olive oil
  • 2 tsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp minced onion
  • 1 small clove garlic
  • 1/2 tsp dill weed
  • 1/2 tsp herbs de provence
  • 1/2 cup water (add more water to thin, if you like)
  • 1/4 cup finely minced fresh parsley or cilantro

Blend everything on high speed until smooth and creamy. Stir in fresh herbs. Serve with crudités, raw crackers such as Biscru or toss in salad.

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It’s been a fun week filled with parties, potlucks and parades celebrating the Chinese Lunar New Year. I loaded up on Chinese groceries and made this salad using traditional New Year’s noodles. 


Eating these very long noodles guarantees long life. Happy New Year!


  • 2 (1.8 ounce) packages mung bean threads
  • 1 1/2 cups fresh mung bean sprouts
  • 1/2 large red or yellow bell pepper, cut into thin, long strips
  • 1 European (seedless) cucumber cut into strips
  • 2 scallions, cut into small pieces
  • 3 tbsp chopped fresh cilantro
  • 1/3 cup chopped roasted peanuts


  • 1 tbsp olive oil
  • 1 tsp grated fresh ginger
  • 2 tbsp tamari
  • 4 tsp brown rice vinegar
  • 1 tbsp sugar
  • 2 tsp oriental sesame oil
  • 1/4 tsp salt
  • 1 garlic clove, crushed

Place mung bean treads in a bowl and cover with boiling water. Let soak 5 – 15 minutes, just until they are a pleasant texture. Drain and rinse in cold water.

Wisk all dressing ingredients together until well combined.

Spread the bean threads out on a serving platter. Top with all the veggies. Pour the dressing over the top and then sprinkle with peanuts.

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Arugula is pretty easy to come by here in Paris. And I think at 14€ a kilo even President Obama would approve! I paid 78 centimes for the organic arugula in this recipe.

Arugula is an excellent source of antioxidants, rich in vitamins A and C, folic acid, calcium, manganese, and magnesium. It contains carotenes and chlorophyll and is also a very good source of potassium, iron, zinc, riboflavin, and copper.

I love the flavor of this soup and call me lazy but it’s nice to have a break from chewing!



  • 4 cups loosly packed arugula
  • 2 tbsp minced red onion
  • 1/2 cup pinenuts
  • 1 avocado
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp sea salt or herb salt
  • 1 1/2 cups water

Blend all ingredients in food processor until smooth. Add water to the consistency you like. Serve cool and immediately.

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It’s cold in Paris, so I thought it would be nice to have a little taste of the tropics with this Raw Banana Coconut Cream Pie in a macadamia nut crust. 

Coconut Pie



2 cups raw macadamia nuts, chilled

1 cup shredded dry coconut

2 tbsp lime or lemon juice

2 tsp vanilla extract

1/2 tsp sea salt

2 tsp stevia

2 tbsp agave nectar

Process all ingredients in food processor until well combined but still a bit chunky. Oil a 9 inch tart pan with removable bottom with walnut or coconut oil. Press nut crust into  tart pan.

Cover crust with sliced bananas.


For the filling:

Meat from 1 Young Thai Coconut

1/2 cup coconut water

2 tbsp agave nectar

1 tsp vanilla extract

2 tbsp coconut oil

1/8 tsp turmeric

In a blender on high speed, blend all ingredients until smooth and creamy.

Pour filling over bananas. Smooth the top and decorate with walnuts.

Place in freezer to firm for two hours. Remove from tart pan and serve.


Keeps well in the freezer (or on your balcony!)

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Today’s recipe is the raw food classic, Flax Crackers. Flax seeds are great because they contain high levels of lignans and Omega-3 fatty acids. Lignans are said to benefit the heart, possess anti-cancer properties and all kinds of good stuff.

Here is what my old pediatrician Dr. William Sears has to say on the subject:

Flax oil and flax seeds are being rediscovered as true health foods. They definitely merit being included on any top-ten list of foods that are good for you. Flax is not a new food. It is actually one of the older and, perhaps, one of the original “health foods,” treasured because of its healing properties throughout the Roman empire. Flax was one of the original “medicines” used by Hippocrates. Flax could be dubbed the “forgotten oil.” It has fallen out of favor because oil manufacturers have found nutritious oils to be less profitable. The very nutrients that give flax its nutritional benefits – essential fatty acids – also give it a short shelf life, making it more expensive to produce, transport, and store. [...] Because of the flurry of scientific studies validating the health benefits of omega 3 fatty acids, flax oil has graduated from the refrigerator of “health food nuts” to a status of scientific respectability.

You can get flax seeds at any of the health food stores here in France. Here is the most basic flax cracker recipe from which you can get creative: experiment by blending whatever veggies and herbs you like with the water before soaking, or by adding other seeds and nuts. You can’t go wrong. I love stirring in raw sauerkraut, garlic, dill and mustard for example. Or, try stirring in agave or maple syrup with cinnamon and finely minced apple for a kid-pleasing sweet cracker.
Flax Crackers

  • 2 cups brown or golden flax seeds
  • 4 cups water
  • 1 tsp salt
  • Your favorite herbs or spices

Mix all ingredients and let soak for three hours. Now you’ll have a gooey mix perfect for spreading on two dehydrator Teflex sheets. Score the sheets. Dehydrate at 115ºF for 8 hours or overnight. Flip onto mesh screens and dehydrate 2 – 3 hours more, until completely dry. Break into pieces and they are ready for dipping in hummus, salsa, guacamole, etc. or just snacking on as is!

Excalibur is a brand of dehydrator very popular with Raw Foodists. I got mine for use in France directly from Excalibur in the US.

For an oven-made version of flax crackers, check out my friend Deana Gunn’s recipe. Deana is an excellent cook and author of the cookbook “Cooking with All Things Trader Joe’s.” Her blog is great and features some vegan recipes!

Continue reading for further health facts from Dr. Sears.


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My sister introduced me to this very quick, easy and yummy hummus recipe. And it’s raw! 

I use the organic frozen peas from Picard or Naturalia. Peas are generally frozen shortly after picking (but some brands may be blanched prior to freezing.) Frozen products are still considered raw: although a small amount of enzymes are lost in the process, it’s much less than when compared to heating. Perl Amande‘s tahini is a great raw choice.


  • 2 cups fresh or frozen green peas
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 garlic clove

If using frozen peas, thaw at room temperature. Place all ingredients in a food processor, and process until smooth. Transfer mixture to a bowl or plate. Drizzle with olive oil. Serve with crudités and crackers. Flax crackers are my fave: recipe for them coming soon!

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La Victoire Suprême du Coeur has gone vegan!  This is a big deal for Paris… now we have two vegan restaurants!

You used to have to request vegan versions of their dishes, but they have recently had an image makeover, new decor and a whole new menu that they call vege chic.

The new menu is a bit more chic: they have added tofoie gras to their repertoire for example. I hear they force feed a soy bean for weeks to make that: I will be avoiding it…

I had Transcouscous Goa (Tandoori seitan, tofu and couscous) : it was nice, but less filling than the main courses form the previous menu. I was also impressed by their Ravioles de légumes verts: the ravioli pasta had a real home-made look and taste. 

I have also recently visited their Sunday brunch buffet. Since it was a buffet, I checked in with the waiter to see if everything was vegan. He said yes. I asked “Even that big plate of croissants?” He said “Ah, la seule exception!” [they are brought in from a bakery.] After further discussion I learned that the kitchen is now totally animal-product-free [except honey that's in one of the drinks on the menu.]

The buffet is about 20€, and had a tasty lasagne, plenty of salad and tapenades, soups, a mushroom loaf, a sliced raw vegetables dish, tofu, carrots, lentils etc. And a big table dedicated just to desserts. In fact, the buffet is probably 50% desserts: the chocolate tart is particularly worth trying.

 Dessert Buffet

La Victoire Suprême du Coeur

27-31, rue du Bourg-Tibourg 75004

Métro: Hôtel-de-Ville

01 40 41 95 03

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