RECIPES

Crispy Seitan Asian Style

I love Seitan!, although not easy to find, there is a lovely couple, Caroline & Laurent from @L’ISSUE that make Vegan charcuteries (They have a Facebook page should you want their coordinates). I happen to prefer their products to others, in part for the quality of their ingredients. Their products are sold at IGA’s in St-Jérôme, Prévost, St-Sauveur, Ste-Agathe, Sainte-Adèle, Mont-Tremblant, and Bourassa in St-Sauveur, Ste-Agathe, Mirabel, BioSatva, Les Petits oignons & L’étalage. For the above recipe I used their LE COSTAUD DES LAURENTIDES.

Ingredients:
400 grams of Seitan, sliced into thin strips
Cornstarch
Sesame oil

Sauce:
2 tbsp sesame oil
1/2 cup of Tamari
1/2 cup of water
3 tsp of grated ginger
3 minced garlic cloves
1/2 cup of coconut sugar

To make the sauce, add all the ingredients in a sauce pan and bring to a boil, whisk until everything is combined and coconut sugar has entirely dissolved. Reduce heat to low and simmer for 10 minutes, until it reduces slightly. Set aside.

Pour some cornstarch in a bowl and coat each slice of Seitan shaking off the excess.

Heat the oil in a skillet on medium-high and brown the Seitan on each side. Add the sauce to the Seitan. Cook until the sauce has reduced and coated the Seitan.

You now have made delicious crispe Seitan Asian style !

You can serve in a bowl with rice or other, veggies and top with green onions, sesame seeds, I added a little picked onions that I had made the previous day and pumpkin seeds.

Enjoy !

Cristina for Peas and Peace

RECIPES

Raw Chocolate Chip Cookies

Perfect when hosting or perfect as a gift when invited to someone’s home !

1 cup oat flour (or gluten free oat flour)

1 cup ground cashews (grind cashews by pulsing them in a high speed blender until fine)

4  tbsp coconut oil (melted)

1 tsp  vanilla extract

1 tsp pink Himalayan salt

1/2 cup maple syrup

3 tbsp of chocolate chips + 12 for topping

1. In a large mixing bowl mix together oat flour and ground cashews 

2. Next add coconut oil + vanilla extract + Himalayan salt + maple syrup.

3. Combine these into a dough and add chocolate chips.

4. Mix and form into 12 equal size balls (I used a 1 1/2 inch scooper), then flatten and shape into cookies.

5. Set a chocolate chip on each cookie.

6.  Put them on a tray or plate and into the refrigerator to set for at least two hours.

6. Keeps in the fridge  max 7 days or freeze 

Enjoy !!!

Cristina for Peas and Peace

RECIPES

Stir Fry

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace

RECIPES

Matcha Treats !

Ingredients:

1 cup coconut cream
1/2 cup of tahini
3 tbsp of maple syrup
1/3 cup of melted coconut oil
3 tsp of matcha (Buy the culinary matcha for beverages and baking)

Blend the above 5 ingredients until creamy

Pour into a lined loaf tin and place in the freezer to set for 4 hours.

Topping: 100 gr of 56 % baking chocolate

Remove the matcha blend from freezer and pour the melted chocolate over entire surface. Let it set in the fridge for another hour.

Cut into little squares or rectangles and enjoy !!!

Cristina for Peas & Peace


RECIPES

Hummus

Hummus can be a spread, a dip or a topping when making a bowl. It requires few ingredients and is extremely simple and quick to make. Hummus is also high in protein and high in fiber.

This recipe makes 2 1/2 cups and keeps in the refrigerator for 5 days

Ingredients:

3/4 cup of dry chick peas (Soak overnight, healthier and better than canned)
1/2 cup freshly squeezed lemon juice
3 garlic cloves
4 tbsp tahini
Salt (Optional)

Put cooked chickpeas and other ingredients in a food processor or blender. Process to a smooth purée, adding some of the cooking liquid until you get that consistancy.

I then drizzled some olive oil, sprinkled with paprika and served with some crudités, pita wedges and crackers

Cristina for Peas & Peace