Recette lait de poule vegan


Recipe by Anick Lamothe – Une mère poule un peu dingue


The same rich, creamy taste of the traditional holiday beverage, easy to make at home!


Yield: 5 cups (1.25 L)| Preparation time: 15 minutes | Chilling time: 24 hours or longer


  • 1 c. (250 mL) raw cashews
  • 4 c. (1 L) water
  • 1 Tbsp. (15 mL) flaxseed meal
  • 1 Tbsp. (15 mL) milled white chia seeds
  • 4 pitted Medjool dates
  • Maple syrup or honey* to taste
  • 1 tsp. (5 mL) vanilla
  • ½ tsp. (2.5 mL) cinnamon
  • ½ tsp. (2.5 mL) freshly grated nutmeg
  • ½ tsp. (2.5 mL) ground cloves
  • ½ tsp. (2.5 mL) ground turmeric, or to taste

*Stick with maple for a truly vegan treat!


  1. The night before, place the cashews and water in a bowl and soak in the refrigerator overnight.
  2. Discard the water the next day. Place the softened cashews in a blender with fresh water and the flaxseed, chia seeds, dates, syrup or honey, and spices. Blend for several minutes or until silky smooth. For a brighter colour, add more turmeric.

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Recette parmentier à la dinde

Recipe by Anick Lamothe – Une mère poule un peu dingue


This dish is a snap to put together ahead of time. Just reheat and enjoy! You can prepare the whole thing from scratch or, better yet, use leftover holiday turkey for a tastebud-tantalizing way to avoid unnecessary food waste.


Yield: 4 servings | Preparation time: 40 minutes | Cooking time: 1 hour 30 minutes




Puréed squash
  • 1 butternut squash
  • 2 Tbsp. (30 mL) butter
  • 1 Tbsp. (15 mL) milk


  • About 1¼ lb (600 g) skinless, boneless turkey breast
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1 onion, quartered
  • A few bay leaves
  • Salt and pepper


  • 2 Tbsp. (30 mL) butter
  • 4 shallots, minced
  • 2 8 oz (227 g) packs of cremini mushrooms, sliced
  • 1 carrot, diced
  • 2 stalks of celery, diced
  • ½ tsp. (2.5 mL) cloves
  • ½ tsp. (2.5 mL) allspice
  • ½ c. (125 mL) white wine
  • ¼ c. (60 mL) all-purpose flour
  • 2 c. (500 mL) turkey, chicken or mushroom stock
  • 1 Tbsp. (15 mL) balsamic vinegar
  • Salt and pepper


  1. Preheat the oven to 425F (220C). Line a sheet pan with parchment paper. Slice the squash in half, lengthwise, and scoop out the seeds. Lay the halves on the sheet pan, cut side down. Bake for 1 hour. Remove from the oven, flip the halves over and let cool slightly. Lower the oven to 350F (180C).
  2. While the squash is cooking, place the turkey breast in a saucepan and cover completely with water. Add the chopped carrot, celery and onion, along with the bay leaves, salt and pepper. Bring to a boil, reduce to a summer and cook, covered, for 1 hour. Remove the turkey from the broth, let cool 10 minutes and then pull apart using two forks. Strain the broth and discard the vegetables. Set the chicken and broth aside.
  3. In a large frying pan, melt the butter over medium heat. Add the shallot and sauté for 2 minutes, stirring regularly. Add the mushrooms and diced carrot and celery, stirring regularly, until the moisture has evaporated, about 5 to 8 minutes.
  4. Stir in the cloves, allspice and white wine and cook 3 to 5 minutes, until the wine has all bit evaporated. Sprinkle the flour over top and mix well. Add the stock, vinegar, salt and pepper, and stir until it thickens. Add the pulled turkey. Divide the turkey mixture into four single-serve ovenproof dishes.
  5. Scoop out the squash into a bowl. Add the butter and milk. Mash together using a potato masher and, when smooth, spoon out on top of the four prepared dishes, spreading uniformly over the turkey mixture.
  6. Bake for 10 minutes and serve.


*Note: Don’t throw out the rest of the turkey broth. Use it to make a chill-chasing soup!

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Team picture - Cargill

The holidays are perhaps the best time to be thank our donors and highlight what a difference they make in helping children reach their full potential. It is also a great season for Breakfast Club of Canada to look back on all that has been accomplished and think about all the work that still needs to be done. Cargill understood many years ago that food insecurity is a major problem in Canada.  


BCC Foundations and Corporate Partnerships Advisor Catherine Tremblay comments: “as a partner of the Club for over 10 years, Cargill’s vision is very much aligned with our organization’s. Cargill is committed to nutrition and to improving food insecurity in our communities and making a real difference. The company believes that all children should have access to nutritious food for growth and learning, and that nutrition education that builds healthy eating habits at an early age is a priority!”  

Preparing food

A purpose for connection 

For over 150 years, Cargill has remained true to the vision of William Wallace Cargill when he acquired a grain warehouse in 1865: helping farmers prosper, connecting markets and bringing consumers the products they are seeking. Known as one of Canada’s largest merchandisers and processors of meat and oilseed, the company is also involved in crop product retailing and grain handling and milling for a whole range of food possibilities.  


“Our purpose is to nourish the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, people and animals with the food they need to thrive” explains Alayna Hoy, Global Communications Specialist at Cargill. 


A path very close to Breakfast Club of Canada who operates locally, in neighbourhoods across Canada, connecting people and communities around a common cause. While Cargill combines its experience with new technologies and insights to serve as a trusted partner in more than 125 countries, it supports the club’s program in Canada to ensure that the next generation has access to nutritious food so children can succeed in school and in life, one breakfast at a time.  

Preparing food

Bringing sustainable nutrition solutions 

“From the beginning, Cargill has always been committed to community engagement. It’s core to who we are. We work with partners across borders to improve sustainability, food security and nutrition.” 


In 2021, Cargill provided $110.5 million in total charitable contributions in 56 countries to support communities. Cargill businesses and employee-led groups partner with local civic, non-profit and non-governmental organizations on programs and projects that improve food security and nutrition; support human rights, equity and inclusion.   


A perfect match with Breakfast club of Canada who reaches more than half a million children in 3,362 programs throughout Canada. Thanks to a dedicated network of private and public supporters such as Cargill – BCC is able to gather resources and get closer to a common dream: feeding all Canadian children and make sure they have an equal chance to learn.

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Recipe by Anick Lamothe – Une mère poule un peu dingue

It may be better to give than to receive — but not necessarily when it comes to this hearty and filling soup.


Yield: 6 to 8 jars | Preparation time: 15 minutes | Cooking time: 1 hour


  • ½ c. (125 mL) brown lentils
  • ½ c. (125 mL) dried mixed vegetable flakes
  • ¼ c. (60 mL) rice
  • ¼ c. (60 mL) pearl barley
  • ¼ c. (60 mL) spelt
  • ½ c. (125 mL) sundried tomatoes, cut in thin strips*
  • ¼ c. (60 mL) vegetable bouillon powder
  • 2 Tbsp. (30 mL) torula nutritional yeast
  • 2 Tbsp. (30 mL) mixed Italian herbs

*Do not use oil-packed tomatoes for this recipe!


For cooking
  • 10 c. (2.5 L) water
  • 1 28 oz (796 mL) diced Italian tomatoes


  1. Spread the lentils out evenly at the bottom of a mason jar, then continue layering with the vegetable flakes, rice, barley, spelt, dried tomatoes, bouillon powder, nutritional yeast and Italian herbs for a striped effect. Seal the jar and keep upright.
  2. To make the soup, pour the contents of the jar into a stock pot. Add the water and diced tomatoes, and bring to a boil. Reduce heat and simmer, covered, for 1 hour.

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At Ste-Thérèse School, located in St-Honoré-de-Shenley (Qc), a teacher had the idea of involving the students of his grade six class in the breakfast club and now they are the ones who manage the entire program for their school! Here is a discussion with the students and Frédéric Leclerc, a teacher who dared and succeeded!


What made you step in and take over the coordination of the breakfast program at your school?

Students: Breakfast Club of Canada has been an important part of our school for a long time. We have always had volunteers to make the meals every morning, and some years we had a bunch of people signing up. It’s a true need in our school community. Lots of kids don’t eat breakfast or don’t get the chance to start their day off with something healthy. There are also plenty of students who’d come to school without anything to snack on, and they’d ask for something because they were hungry. With COVID and all the changes it has brought, we barely had anybody volunteering this year. And we didn’t want to take the risk of losing the breakfast program. Something had to be done, and our teacher had the crazy idea that maybe we could take over!


What gave you the idea to get the students involved?

Frédéric: I’m a teacher who tries to do things a little differently. I like it when students are really involved in their own learning. I want things to be hands-on and inspired by day-to-day realities, and I want them to make connections with everything they learn. My teaching is based on the deep learning method. We use things that happen in real life to get students engaged in their learning. These are opportunities for them to realize how important some things are. We work on them in the classroom and then turn them into a project. So there was an opportunity there to put the students in charge of the breakfast program, and quite frankly it has been a huge success.

Group photo

What made you agree to get involved?

Students: We wanted to do something good for the school without receiving anything in return. Helping make sure our friends and other students get breakfast in the morning, can try new foods, eat healthy and have access to good snacks… We can a learn a lot from this, and what we learn will stay with us all our lives.


What kind of responsibilities do you have?

Students: With the Club, we’ve learned a bunch of new things. We’ve learned how to work together, even with people we weren’t necessarily used to working with. We’ve learned to do a lot more on our own. This project pushes us to try new things and, if worse comes to worst, make mistakes! We’ve also gotten better at public speaking because we have to explain what’s on the menu, how the Club works, announce new things and other stuff every day. The teachers have been surprised by what we’ve accomplished. They didn’t think we could handle it all. Some people go in early to wash the fruit and get the food out we need. They take things out of the freezer for the next day. They also sanitize the work stations, check the fridge temperatures and make sure everything is OK. We have two-student teams assigned to each classroom. We take the food and place it in the bin, and then we hand it out in the classroom. We go back around 9 a.m. and pick up whatever’s left and put it back in the fridge, in the box or in the cupboard. Then we rinse out whatever’s recyclable, and we take it to the recycling bins outside.

We take inventory once a month and fill out an order form for whatever we need and send it to the Club’s coordinator. We also have to phone in our milk order, and when it gets here students make sure we rotate what we have so nothing gets wasted. It’s the same for our big food orders. One team unpacks everything while another checks to make sure all the items are there. Then another team checks the expiry dates and rotates everything. We have to be very careful and follow all the food safety rules. Frédéric showed us how to wash our hands the right way and how they do it in restaurants. Plus, we have a budget to follow, and we have to calculate the taxes and look for sales when we buy groceries. We handle all the money and make sure that the cashier gives us the right change. With all this to take care of, we’ve had to find solutions and ways to make it work. We’ve learned how to manage it and this’ll be totally important later on, in math class and in our everyday life when we’re planning a meal for our friends or a big party or something.

Student doing the dishes

How have the students reacted? Were they into the whole idea from the beginning?

Frédéric: They’ve never been more motivated, and I can use this in the classroom too. If you want to be involved in the breakfast program, you have to do whatever’s expected of you in class. It works out really well. The kids love doing it, and even when I give them other duties, they take them and ask for more! I’m also starting to look at them in a whole new light. Some kids who struggle academically really shine in this project.


How have you had a positive impact on your school’s breakfast program?

Students: The program is doing really well, and students are eating a healthy breakfast every morning, and that’s because of us. They all get a snack and they love that. We are introducing them to new foods and we’re giving without expecting to get anything back. We’re helping out and enjoying our own breakfast at school too. We have even had to start placing bigger orders, because the kids at school are eating it all up every morning. The bins come back empty. It’s so cool!

Student serving breakfast

What kind of advice would you give to teachers or program leads to encourage them to get students involved in their breakfast programs?

Frédéric: You just have to jump in with both feet. Don’t overthink it. Once you’re into it, you’ll be able to sidestep the obstacles you run into along the way. You can’t plan for every problem, but the important thing is to stay flexible. For example, if the extra waste the program generates overloads your dumpster, you might want to step up your recycling efforts. You have to be prepared to invest lots of time at the start. A month into it, I can now let them do more on their own. They make mistakes, and that’s only natural. They’re kids, and that’s what kids do. But they learn, and that’s the beauty of it. You also have to be prepared to push a little. Making a change, doing something different, that always shakes things up a little. I’m doing this for the kids, so they can learn and want to come to school, for it to be meaningful to them. Sometimes you can’t let a few negative comments or criticisms stop you.

You have to be bold and think big! And why not?

The festive season is almost upon us and what better way to celebrate than with lots of yummy food! Strata casseroles are perfect for this time of year since they can be made in big batches the day before and customized to what you have on hand. This comforting recipe is also the perfect way to use up any leftovers you may have (bread, fruits, veggies, milk, cheese) before schools close for the holidays!


This recipe has been adapted from| Servings : 8 to 10

  • 1 lb (454 g) chopped frozen spinach, thawed and thoroughly drained
  • 3 Tbsp. unsalted butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 8 c. (2 L) whole wheat bread, cut into 1-inch (2.5 cm) cubes (about 11 slices)
  • 2 (500 mL) grated cheese (cheddar, mozzarella, feta — whatever cheese you’d like!)
  • 9 large eggs
  • 2¾ c. (680 mL) milk, milk alternative or half-and-half
  • 1 tsp. (5 mL) salt
  • ¾ tsp. (3.75 mL) black pepper
  • ¼ (1.25 mL) ground nutmeg
  • 2 Tbsp. (30 mL) Dijon mustard(optional)
  1. Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach, and cook 2 minutes more. Set aside.
  2. Grease a 9′ x 13′ (23 cm x 33 cm) baking dish. Spread a third of the bread cubes in the dish and top evenly with a third of the onion-spinach mixture. Sprinkle with a third of the cheese. Repeat layering twice, ending with cheese.
  3. In a large bowl, whisk the eggs. Add the milk, salt, pepper, nutmeg and Dijon (if using) and whisk until well combined. Pour the egg mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  4. When ready to cook, preheat oven to 325°F (160°C). Bake the strata, uncovered, until puffed, set and golden brown all over top, 70–75 minutes. Let stand 10–15 minutes before serving.


Try customizing this recipe by substituting different vegetables for the spinach (roasted squash cubes, steamed broccoli, chopped peppers). You can also try experimenting with a sweet variation by skipping the onion, garlic, cheese and mustard and adding in:

  • 3 sliced bananas, ½ c. pumpkin seeds or sunflower seeds, ⅓ sugar


  • 3 sliced apples, ½ c. raisins, ⅓ c. brown sugar

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