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 Post subject: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Wed Aug 22, 2012 10:56 pm 
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For those who love Aux Vivres Restaurant in Montréal, their chef, Michael Makhan, has 10 recipes in the new book – 100 Recettes Pour Toi - Mon Coeur – a fundraising publication for the Fondation de l’Institut de Cardiologie de Montréal (Cardiology Institute). This is not a vegan/vegetarian cookbook but it is a cook book with heart-healthy recipes from Quebec chefs.

These are the VEGAN recipes from Chef Michael Makhan of Aux Vivres:

Végépâté maison
Soupe froide à l’avocat et au concombre
Gaspacho aux tomates rôties
Gratin d’aubergines à la grecque (moussaka)
Korma indien aux légumes et au tofu
Hamburgers jardiniers
Gado-gado (salade indonésienne de nouilles froides)
Truffes « Énergie »
Martini « Creamsicle »
Martini à l’ananas, au céleri et à la banane


I have requested the book through the public library system – interlibrary loan from Quebec. While waiting for the book, I also sent a donation to the Cardiology Institute thanking them for recognizing and including Chef Makhan and his exceptional vegan recipes in their book and encouraging them work with more vegan chefs/authors in the future.

For those looking for Aux Vivres recipes right now – copied below are the posts I made on the Old PPK Forum with the English Translations of Aux Vivres Recipes from online in French publications. The Smoothie Choco Classique is fambulous - sipping it right now !


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Wed Aug 22, 2012 10:57 pm 
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Recipes from Aux Vivres Chef and co-owner, Michael Makhan, in La Presse newspaper
http://www.cyberpresse.ca/vivre/200809/ ... makhan.php
SMOOTHIE CHOCO CLASSIQUE
Ingrédients

1 tasse de glace
1 cup ice

1/3 tasse de dattes
1/3 cup dates

2/3 tasse de boisson de soya au chocolat
2/3 cup chocolate soymilk

1/3 tasse de lait de coco
1/3 cup of coconut milk

1/2 c. à soupe de poudre de graines de lin
1/2 tablespoon ground flax seeds

1/2 c. à soupe de cacao
1/2 tablespoons cocoa

Préparation
Put the dates in boiling water for 15 minutes. Drain. Mix all ingredients with a mixer until smooth and creamy texture. Add the powder cocoa on top for the presentation. Makes two servings. For a more sweet dessert, add more dates.

CHILI JALAPEÑO
6 portions
Ingrédients
4 c. à soupe d'huile de tournesol
4 tbsp sunflower oil

1 tasse d'oignons hachés
1 cup chopped onions

2 gousses d'ail
2 cloves of garlic

4 c. à soupe de racines de coriandre coupées (bien laver, utiliser les feuilles pour la présentation)
4 tablespoons coriander root cut (well washed, use leaves for presentation)

1 grand piment rouge
1 large red pepper

2 tasses de haricots rouges cuits, (une boîte)
2 cups cooked red bean, (one can)

2 tasses de haricots pinto
2 cups of pinto beans

2 tasses de tomates coupées, fraîches ou en conserve
2 cups tomato cut, fresh or preserved

1/2 tasse de maïs
1/2 cup of corn

4 c. à soupe de pâte de tomate
4 tablespoons tomato paste

2 c. à soupe de piment jalapeño coupé, vendu dans une sauce adobo (produit que l'on trouve dans les épiceries latinos ou dans les magasins d'épices)
2 tablespoons of jalapeño peppers cut, sold in adobo sauce (product found in Latin food stores or spice stores

2 c. à soupe de poudre de cumin
2 tablespoons cumin powder

1 c. à soupe de paprika
1 tablespoon paprika

1 c. à soupe de cassonade
1 tablespoons brown sugar

1/2 tasse d'eau (si besoin)
1/2 cup of water – if needed

2 c. à soupe de sel (selon le goût)
2 tablespoon salt (according to taste)
Préparation
1 Sautee sunflower oil, onion, garlic, cilantro, and red pepper for 10 minutes over medium heat.
2. Add all other ingredients and simmer over medium heat for 25 minutes.
3 Add the coriander leaves, stir gently and serve with some chips, corn or the guacamole.

VÉGÉ PATÉ (Master Spread)
Donne environ 2 tasses (500 ml)
Makes 2 cups
http://carriere.jobboom.com/mode-vie/vi ... 30738.html


1/2 lb (250 g) de tofu ferme, émietté
½ lb firm tofu, crumbled

1/4 tasse (60 ml) d’olives noires (kalamata) dénoyautées, rincées et égouttées
1/4 cup (60 ml) (kalamata) black olives pitted, rinsed and drained

1/2 c. à thé (2 ml) de sel (ou au goût)
1/2 tsp (2 ml) salt (or to taste)

3 c. à table (45 ml) de jus de lime
3 tbsp (45 ml) lime juice

1 c. à thé (5 ml) d’origan séché
1 teaspoon (5 ml) of dried oregano

1 c. à thé (5 ml) de basilic séché
1 teaspoon (5 ml) dried basil

1/2 c. à thé (2 ml) de poivre noir
1/2 teaspoon (2 ml) black pepper

3 c. à table (45 ml) d’huile d’olive
3 tbsp (45 ml) olive oil

1/2 gousse d’ail, broyée
1/2 clove of garlic, minced

3 c. à table (45 ml) de levure alimentaire (dans les magasins d’aliments naturels)
3 tbsp (45 ml) of nutritional yeast (in natural food stores)

1/4 tasse (60 ml) de persil frais, haché
1/4 cup (60 ml) of fresh, chopped parsley

In a bowl, put the tofu, olives, salt, oregano, basil, lime juice pepper, olive oil, garlic, yeast, and parsley. Mix until the preparation is homogeneous. That's it! (You can prepare in advance the spread). (It will keep up to 1 week in the refrigerator.)


Other Aux Vivres Links:

Aux Vivres
http://www.auxvivres.com/en/home/

Quinoa with Maple Tempeh and Snow Pea Leaves
http://www.ascentmagazine.com/columns.a ... issueID=29

Spicy Noodles with Bok Choy and Tofu
http://www.voir.ca/publishing/article.a ... icle=56070

Végé-Lox and Chapatis
http://www.ascentmagazine.com/columns.a ... issueID=14


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 23, 2012 7:34 am 
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Thanks for posting this! I've only been to Montreal once, but I managed to eat at Aux Vivres twice in the same day - it was THAT good!

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 23, 2012 9:21 am 
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I love their végépâté! Thanks for posting.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 23, 2012 4:07 pm 
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Awesome! This is going to save me a ton of money! Going to Aux Vivres every week isn't great for my wallet.


(edited for grammar)


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 23, 2012 6:34 pm 
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Has anyone reverse engineered their lox? It seems easy from the list of ingredients but I was just wondering... That was one crazy good sammich.

ETA: Let me google that for myself! http://sketch-freeveganeating.blogspot. ... heese.html Imma have to try this..


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 23, 2012 8:12 pm 
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annak wrote:
Has anyone reverse engineered their lox? It seems easy from the list of ingredients but I was just wondering... That was one crazy good sammich.

ETA: Let me google that for myself! http://sketch-freeveganeating.blogspot. ... heese.html Imma have to try this..


Wow ! That's a beautiful thing. This recipe is definitely take to a veg party material.

Love how Aux Vivres recipes take a few simple ingredients and make them sing deliciousness.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Fri Aug 24, 2012 1:44 am 
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Paprikapapaya did!

http://nakedveglunch.blogspot.be/2012/08/lox-and-cream-cheese.html

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sat Aug 25, 2012 8:58 am 
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More Aux Vivres love…

Links to recipes by former Aux Vivres employees evolving favourite recipes:

Jae Steele

Dragon Bowl
http://domesticaffair.blogspot.ca/2009/ ... inbow.html

La Tourtiere aux Millet, Oignon et Champignons
http://domesticaffair.blogspot.ca/2007/ ... ition.html


Kristen
Coconut Bacon
http://kirstenskitchen.blogspot.ca/2010 ... bacon.html


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sat Aug 25, 2012 9:24 am 
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I can vouch for the dragon bowl - it's delicious! And I think we all know how amazing their coconut bacon is - thank you so much for posting Padraigin!

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 30, 2012 7:24 am 
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Thanks for sharing! I made the lox with a few subs but it wasn't as good as the resto's version... and I figured dill would be better than parsley. ;)

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Aug 30, 2012 8:31 am 
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Yes! Dragon bowl instructions! Theirs is amazing. The best.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sun Sep 02, 2012 5:11 pm 
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THANK YOU for posting this! I freaking loved Aux Vivres, we were there twice on our recent MTL trip and I am still raving about it.

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sun Sep 02, 2012 11:05 pm 
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I didn't care for Jae Steele's version of the dragon sauce. Too sweet.

I'm pissed that La Presse pulled the dragon sauce recipe from their site last year. Never again will I simply bookmark something in my browser!

Thanks for reminding me about the Choco-Classique and veggie pate recipes!

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 03, 2012 3:15 am 
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mean soybean wrote:
I didn't care for Jae Steele's version of the dragon sauce. Too sweet.

I'm pissed that La Presse pulled the dragon sauce recipe from their site last year. Never again will I simply bookmark something in my browser!


Do you remember the date of the article in La Presse ? We can use the wayback machine [archive.org] to try and find the recipe.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 03, 2012 9:33 am 
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We ate there last week when in Montreal. The bad part was IT WAS SO FREAKING LOUD in the restaurant. People + music + room design made it unpleasant. Next time I would get takeout. One of my sons is very sensitive to noise and he was uncomfortable.

However, I ordered two of the appetizer plates, the cold plate and the Greek plate, and they were fabulous. My fervently non-vegan son loved the tzatziki and asked if I could make it at home but I could not figure out what the base was. A quick look at the take out container told me it was Toffutti so I will make some this week.

Thanks to the links here I think I will try to recreate the plates for a party this weekend.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 03, 2012 9:52 am 
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Thanks for posting these recipes. I think the tourtiere is the same one from Get It Ripe because I've considered making it in Christmases past. Maybe this year!

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 03, 2012 11:58 am 
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Padraigin wrote:
mean soybean wrote:
I didn't care for Jae Steele's version of the dragon sauce. Too sweet.

I'm pissed that La Presse pulled the dragon sauce recipe from their site last year. Never again will I simply bookmark something in my browser!


Do you remember the date of the article in La Presse ? We can use the wayback machine [archive.org] to try and find the recipe.


I tried that and failed. In any case, they sell bottles of the stuff at their express counter and recently started putting ingredient labels on them... so next time I'm there I'll snap a pic!

Oh, and I just made the veggie pate recipe and it's not the same as what they serve at the restaurant.

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 03, 2012 7:19 pm 
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Dying at this thread. We were in Montreal last week too and my husband will not shut up about the coconut bacon in the BLT. Now I can make it for him!


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Thu Sep 06, 2012 6:02 am 
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mean soybean wrote:
Oh, and I just made the veggie pate recipe and it's not the same as what they serve at the restaurant.


I've had the Veggie Paté posted above at Aux Vivres about 2 years ago - they served it with the cold plates. It is good but not as good as the the brownish savoury and smooth paté that they serve now. The current paté tastes like it has a base of onions and may be potato. It is a drier paté and is likely baked.

My inter-library loan of 100 Recettes Pour Toi - Mon Coeur has arrived and I'll pick it up Friday once I'm back home. Will do some recipe testing and report back. Hopefully the Veggie Paté recipe in the book is what they serve now at the restaurant. ::fingers crossed::


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Fri Sep 14, 2012 9:48 pm 
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The Inter-Library loan of 100 Recettes Pour Toi – Mon Coeur arrived. It is a beautiful book and each of the Aux Vivres recipes has a corresponding picture.

The Végépâté Maison recipe does look like the one that is served currently at the restaurant. It has a base of onions, sweet potato and ground sunflower seeds. To get that really smooth texture, a food processor is recommended. You could likely grate the veggies, but the texture would not be the same. Going to hold off making this until I can replace my deceased food processor.

I made the Creamsicle Smooothie and it turned out just like what I remember having at the restaurant. I served it as a dessert in small martini glasses, with a side of dark chocolates.

I’ll try the Aux Vivres Énergie Truffles next. The combo of chocolate, dates, nuts, seeds and raisins looks like a great snack item, especially for lunches and after school treats.

There are a lot of vegan recipes in the book, that are unique combinations of flavours from simple ingredients. The Quebec chefs are definitely fabulous artists. The Fennel and Clementine Salad with Lime by Giovanni Apollo is a great example.

Fennel and clementine salad with lime
http://lynnefaubert.com/en/2012/05/06/h ... -cookbook/

More cooking to follow – with pics. We’re finally getting HSPA service in the Northwestern Ontario forest and my new cell phone arrives next week.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Fri Sep 14, 2012 9:49 pm 
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I agree that Jae’s Dragon Bowl Sauce is a bit on the sweet side. I’ve tried a few different versions and here’s my adaptation of the Aux Vivres Dragon Sauce. If you like the sauce a bit more sharp, you could add about ½ to 1 tsp of rice vinegar.

In a blender, whirl:

1/3 cup water
3 tbsp nutritional yeast
1 tbsp white miso
2-3 tbsp maple syrup
1 tbsp tamari
3 tbsp flax oil
2 cloves of garlic, minced
½ tsp tumeric


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Sep 17, 2012 11:34 am 
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I posted my copy-cat version of their macro bowl here:
http://tastespace.wordpress.com/2012/09 ... -copy-cat/

Enjoy!

Anyone know their recipe for their delectable wafu dressing?

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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sat Nov 10, 2012 1:20 pm 
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I am trying to make Aux Vivres Tarte Choco-Banane - a very rich Banana Ganache Pie - but can't seem to get enough banana flavour without making the pie filling too watery.

Hanna's recipe below is very good but I'm aiming for less sweet and more creamy chocolate texture.

Montrealchocolatee's recipe is also good but when I try to add more bananas for flavour, it brings too much liquid.

Hanna’s Banana Ganache Piehttp://bittersweetblog.wordpress.com/2012/11/08/failing-at-preparedness/

Tarte Choco-Banane Vegan by Montrealchocolateehttp://montrealchocolatee.blogspot.ca/2010/04/recette-de-tarte-choco-banane-vegan.html

Any suggestions on how to add more banana flavour but without more liquid ?


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sat Nov 10, 2012 1:32 pm 
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Could you replace some of the existing liquid with banana liqueur? Or perhaps banana extract.

I'm not sure what the liqueur options are, but I've replaced some of the soymilk in cookie recipes with banana rum to make chocolate banana macadamia biscotti. You get pretty strong banana flavor, but you can taste the rum a bit.

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