*SHORTLISTED FOR THE 2023 TASTE CANADA AWARDS*
French-inspired vegan recipes worth sharing—and best served with two spoons!
While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born.
In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including:
Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens
Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake
Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte
Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers
Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup
Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto
Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes
The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community.
|Product dimensions:||7.90(w) x 9.90(h) x 1.00(d)|
About the Author
Read an Excerpt
I would first like to take you back to the beginning, to when I started my blog, Two Spoons, in a quintessential French city called Lille, in 2016. My husband, Mitch, was offered a work transfer that uprooted our life from downtown Toronto and into la vie en France.
It is during these major changes in life, when we are pushed outside our comfort zone, that we realize our true desires. This was the push I needed to pursue my passion for sharing plant-based recipes—a diet that was so successful in my struggle with gut health issues and irritable bowel syndrome.
What better place to pursue my passion for cooking than in France? With its daily farmers’ markets teeming with vendors calling out “Les pêches délicieuses!” for “deux euros!,” endless cafés and clanking verres de vins, and the smell of freshly baked bread on every street corner, it is no secret that the French way of life revolves around good food and drink at every occasion.
And what better place to pursue my passion for plant-based cooking than in France? Surely I could have chosen a better location. In a culture where fromage, foie gras, and charcuterie are everyday staples, a plant-based diet was not always celebrated. Calling ahead to restaurants to inform them of my diet was often met with displeasure, and one time resulted in being served half a cooked carrot as my main course. What they did with the other half, I will never know.
It is no surprise that the world of plant-based eating has exploded over the past few years, and during my time in France I watched it unfold. I made friends with the early adopters, the movers and shakers of this small plant-based community, from chefs and café owners to cashiers at petits magasins. I witnessed their twists on French classics, like cashew-based cheeses and vegan mousse au chocolat, and discovered their trendy new recipes for the more adventurous. We would chat about their changing menus, new products of theirs that I had tried and liked, and everyday things like which market vendors had the freshest produce, which boulangerie baked the best bread, and where to buy decently priced coconut yogurt.
I got to know them well. Of course, my poor French accent made me an unforgettable étrangère (foreigner). “Combien ça coûte?” (how much does that cost?) has a much different meaning than “combien ça cul?” (how much is that butt?). I also exasperated a baker once by mispronouncing “plus” when wanting more bread. I repeatedly pronounced it “plu” (without the “s”), interpreted as wanting less of their bread, instead of “plus” (pronounced with the “s”), meaning more. It was a rough go dividing the tiniest piece of bread between four friends later that day.
However, over time I understood better la vie en France. Here are some takeaways for you to nibble at:
- Any limb on the body that can bend is prime real estate for holding a baguette. Most popularly tucked under the armpit.
- Potatoes grow from the ground, so expect to buy them dirty. A vegetable scrubber will soon become your most used kitchen accessory.
- There is no hope of finding berries in October, so pick from the endless supply of apples and bake a tart.
- There is nothing more insulting to the French than adding orange juice to Champagne . . . oops.
- There is no occasion that cannot be improved with a glass of wine, a baguette, and fauxmage.
About this Book
This cookbook is meant to be taken lightly. By no means should it intimidate you. It is not a cookbook for French cooking enthusiasts or masterful chefs. It is a cookbook for the everyday home cook, one who wants to add more plant-based recipes into their diet without compromising taste. In addition, it is populated with recipes that pay tribute to my time in France and that are now on regular rotation in my kitchen, as well as lots of healthy and wholesome dishes that you can always expect from me.
I encourage you to adopt the elements that are special to the French way of life—enjoy your dishes as an occasion to be celebrated no matter how big or small, even if just for a moment. Even if it is a tiny piece of bread cut four ways.
In addition, I encourage you to enjoy the process from beginning to end. Start by taking joy in gathering your ingredients, whether by visiting your local farmers’ markets or simply making a connection with the cashier at your grocery store. Maybe it is growing some simple vegetables in your garden if that is available for you or herbs on your windowsill if it is not. Giving a story to our ingredients makes cooking more pleasurable.
Finally, I encourage you to cook what is in season—a mantra that the French strongly live by but one that is less adhered to by North Americans. It was a great lesson for me in expanding my range of recipes. Savour fresh berries in the summer, and bake with apples in the fall. Cook with sweet potatoes in the winter and asparagus in the spring. Eating seasonally will open doors to more recipes that you might not otherwise try. It will make your shopping experience so much more enjoyable, and less expensive, and your food will taste better.
I have organized my book to take you through the day from beginning to end, to give you a real taste of what to eat in a day, starting with breakfast and ending with dessert.
Enjoy a vegan Classic Flaky Croissant (page 33) for breakfast, savoury Buckwheat Crepes with Cashew Cream Cheese and Greens (page 55) for brunch, a healthy Chickpea Salad Niçoise (page 207) for lunch, Madeleines (page 117) for an afternoon snack, and my Balsamic Mushroom Risotto (page 251) for dinner. These are recipes I enjoy cooking for friends and take pleasure indulging in at local restaurants. As for dessert, choose from your favourite flavours: Mousse au Chocolat (page 281) if you are a chocolate lover, or Pear Tarte Tatin (page 267) if you love fruit.
You will also find dishes inspired by the younger generation of French plant-based foodies, which I treasured at the trendy cafés. Enjoy tucking into wellness lattes like a Golden Turmeric Latte (page 86) and wholesome bowls like a Winter Bliss Bowl (page 233). Sink your teeth into gourmet toasts (pages 70 to 77) and devour Wally’s Chocolate Coffee Freakshake (page 93), inspired by my friend Wally’s café hyper chouette (super-cool café).
You will find recipes for some of my favourite healthy dishes, some inspired by Moroccan and Lebanese cuisine, such as my Hearty Moroccan Lentil Soup (page 203) and Oven-Baked Falafels (page 231), and wholesome bliss bowls and curry. A blend of traditional recipes, modern plant-based ones, and flavours from nearby cultures so perfectly captures what I enjoyed as a plant-based foodie in France.
I have also included recipes for dairy-free basics done right. My recipes for quality plant-based milks are great go-tos if you cannot find those ingredients at your grocery store. Or perhaps they are too expensive, or do not measure up to the quality you are hoping for. Whether you need it quick (try my Super-Quick Oat Milk, page 82) or you have ten minutes to spare for Creamy Dreamy Almond Milk (page 81) to sip like a fine wine, you’ll find them here. In addition, there are recipes to make an array of easy vegan cheeses (starting on page 155) to share at l’apéritif (cocktail hour).
I have provided a selection of menu ideas for breakfast or brunch, afternoon tea, l’apéritif, and dinner to tie together tastes, textures, colours and sensations for a well-balanced meal. This is something that the French consider for every meal to give a complete experience from beginning to end. A Sunday brunch is served with at least three courses, whether at a café or a friend’s house, all carefully selected so that you get the full dégustation (tasting). Even busy morning bakeries offer a small menu of fresh orange juice, coffee, and a pastry.
Perhaps it is not common in North America to think through a menu so carefully for each meal, but it is certainly something to consider for special occasions. Whether you’re entertaining a crowd, having brunch with your besties, or serving a romantic dinner for two, let my menu ideas be an example of what you can pair together for a memorable meal. Use them as inspiration to create your own.
In offering a taste of my life in France as a plant-based foodie, I hope you enjoy these recipes as much as I have enjoyed creating them. I hope this cookbook will transform your experience of cooking, and that these recipes will bring stories to your ingredients and help turn monotonous tasks, like scrubbing a dirty potato, into a thankful moment. It is a lesson I am so grateful to have learned from my time in France.
Most of all, I hope you enjoy these plant-based recipes to the fullest and that you are proud of what you create—a delicious dish or meal worth sharing. Whether you are making a simple smoothie or a bubbling ratatouille, it is time to be cherished.
Table of Contents
Cooking Tips 7
Kitchen Tools and Equipment 11
Pantry Staples 17
Petit Déjeuner Breakfast and Brunch
Brunch Menus 26
Cinnamony French Toast with Apple Compote 29
Oaty Banana Pancakes 30
Classic Flaky Croissants 33
Buttery Brioche 39
Parisian Crepes with Chocolate Hazelnut Spread and Banana 43
Maple Pecan Granola 44
Creamy Chia Pudding with Red Fruits 47
Blueberry Muffin Overnight Oats 48
Heavenly Coconut Quinoa Porridge 51
Savoury French Toast 52
Buckwheat Crepes with Cashew Cream Cheese and Greens 55
Mushroom and Spinach Quiche 57
Chickpea Eggy Muffins 61
Chickpea Omelette with Ricotta, Grilled Asparagus, and Tomato 62
Veggie Tofu Scramble with Roasted Baby Potatoes 65
Raspberry Chia Jam 66
Chocolate Hazelnut Spread 69
Avocado Toast with Pink Beet Hummus and Granola 70
PB&J with Fried Banana Toast 73
Chocolate Hazelnut Spread and Strawberry Toast 74
Tofu Eggy Scramble on Whole Wheat Toast 77
Du Lait et des Boissons Milks and Other Drinks
Creamy Dreamy Almond Milk 81
Super-Quick Oat Milk 82
Barista Cashew Coconut Oat Milk 85
Golden Turmeric Latte 86
Matcha Latte 89
Chocolat Chaud 90
Wally's Chocolate Coffee Freakshake 93
Supreme Blueberry Smoothie 94
Green Detox Smoothie 97
Immunity Boost Juice 98
Energizing Green Tonic 101
Salon du thé Sweet Treats, Cakes, and Bites
Sweet Assortment Menus 104
Sweet Sablés 107
Pretty Petites Meringues 110
Chocolate Macarons 113
My Darling Flourless Chocolate Chip Cookies 118
Raspberry Jam Thumbprint Cookies 121
Ginger Snap or Chewy Cookies 122
Baked Beignets 127
Pain d'Épices 129
Healthier Millionaire Bars 133
Pumpkin Chickpea Blondies 139
Chocolate Almond Torte 140
Chocolate Chip Banana Bread 143
Sneaky Zucchini and Walnut Bread 144
Feel-Good Raspberry Muffins 146
Chocolate Hazelnut Swirl Muffins 149
L'Apéritif Appetizers and Nibbles
Platter Menus 152
Dreamy Cashew Cream Cheese 155
Blue Cheese 156
Herb and Garlic Cheese 159
Luxurious Baked Brie 160
Ooey Gooey Cheesy Fondue 163
Refreshing Ricotta Cheese 164
Sprinkle-on-Everything Parmesan 167
Pink Beet Hummus 168
Golden Roasted Carrot Hummus 171
Roasted Eggplant Baba Ganoush 172
Creamy Avocado Mousse 175
Faux Gras 176
Crunchy Curried Roasted Chickpeas 179
Cheesy Kale Chips 180
Super-Seedy Crackers 183
Crispy Baked Frites 184
Broccoli and Potato Croquettes 187
Les Soupes et Salades Soups and Salads
Chunky Vegetable Soup 193
Creamy Carrot and Ginger Soup 194
Butternut Squash, Apple, and Sage Soup 197
Gourmet French Onion Soup 199
Hearty Moroccan Lentil Soup 203
Chilled Tomato Gazpacho 204
Chickpea Salad Niçoise 207
Herby Quinoa Tabbouleh Salad 208
French Lentil and Walnut Salad 211
Autumn Wild Rice Salad 212
Shaved Brussels Sprouts Salad with Coconut Bacon, Pomegranate, and Parmesan 215
Creamy Crunchy Kale Caesar Salad 216
Entrées Delicious Mains, Sharing Plates, and Wholesome Bowls
Dinner Menus 220
Green Beans Amandine 223
Grilled Asparagus with Cherry Tomatoes and Parmesan 224
Balsamic Roasted Beets with Toasted Pine Nuts and Blue Cheese 227
Maple Spiced Roasted Carrots 228
Oven-Baked Falafels 231
Winter Bliss Bowl 233
Super-Stuffed Sweet Potatoes with Chickpea Chili 237
Roasted Cauliflower with Pesto and Tahini Drizzle 238
Moroccan Stuffed Eggplant with French Lentils and Parmesan 241
Ultra-Cozy Sweet Potato, Chickpea, and Spinach Curry 242
Crispy Peanut Tofu Bowl with Roasted Broccolini 245
Mushroom Bourguignon with Buttery Mashed Potatoes 247
Balsamic Mushroom Risotto 251
Summer Rainbow Ratatouille 253
Spinach and Ricotta Stuffed Shells 257
Cauliflower au Gratin 258
Baked Potatoes with Mushrooms, Spinach, and Gravy 261
Le Dessert Darling Desserts
Lemon Tart 265
Pear Tarte Tatin 267
Sweet Cherry Frangipane Tart 271
French Apple Tart 273
Level-Up Chocolate Mousse Tart 277
Kryptonite Chocolate Lava Cakes 278
Mousse au Chocolat 281
Chocolate Peanut Butter Truffles 282
Raspberry Clafoutis 285
Just Peachy Crumble 286
Winter Poached Pears with Spiced Syrup 289
Blueberry Ginger Galette 291
Classic Crème Brûlée 293
Crème Caramel 297
A Note from Hannah 300