Desserts, RECIPES

Rice Krispies Squares

*Makes 9 squares

10 oz (283 grams) of mydandies vegan (also kosher) mini marshmallows

4 cups of nature’s path organic crispy rice

1/4 cup of vegan butter

1 tsp of vanilla

1. Melt butter in a large pot over medium heat on the stove. Once melted, add in the marshmallows and vanilla.

2. Stir the marshmallows until they begin to melt and combine. Take the pot off the stove and add in the crispy rice. Use a wooden spoon and mix until everything is well combined.

3. Line a 8 x 8 pan with parchment paper (My trick is to put the pan on top of the paper, trace the bottom and cut, voila !) Add in the mix. Using a spatula, evenly spread the mixture. Let it sit for an hour or so on the counter (until it firms up) or place it in the fridge for 30 minutes. Then cut into 9 squares

Yum !

Cristina for Peas & Peace

Appetizers, Mains, RECIPES

Vegan Pepperoni

*Makes 2 x 6 inch logs

Ingredients

  • 1 ½ cups of vital wheat gluten
  • ⅓ cup tomato paste
  • ⅓ cup soy sauce
  • ¼ cup coconut oil *Not melted
  • ¼ cup water
  • 1 tablespoon whole fennel seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon of smoked paprika
  • 1 teaspoons crushed red pepper flakes 

Instructions

  1. Mix all of the ingredients in a large bowl. Once the mixture starts to come together, finish mixing by hand, kneading the dough for 3 minutes to make sure it’s well combined.

2. Add water to a large pot with a steamer basket and bring to a boil.

3. Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long.

4. Wrap each log up loosely in a piece of aluminum foil then twist the ends closed. Steam for 30 minutes.

5. Remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight.

6. Once cooled, remove the foil and they are ready to slice. 

I cut them in cubes and serve them as an appetizer, as a pizza topping, in a pasta sauce or in a sandwich !!!

Cristina for Peas & Peace

Desserts, RECIPES

Cashew & Lemony….. Energy Balls

*Makes 10

INGREDIENTS:

1 cup of raw cashews
1 cup of unsweetened shredded coconut (+ some to roll the energy balls in)
2 tbsp of pure maple syrup
1 tbsp of coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 )
Freshly squeezed juice (1 small lemon)

DIRECTIVES:

  1. Put all ingredients in a food processor and blend until smooth
  2. Using a 1 1/2 inch scooper
  3. Roll in your hand to form a ball
  4. Lastly roll each ball in some shredded coconut

Keep refrigerated

Enjoy !!!

Cristina for Peas & Peace

NATURE

Nature

Taken on my bike ride today. Less recipes more nature and animal pics during the summer 😊


Prises lors de ma randonnée à vélo, plus de prises de photo d’animaux et de nature durant l’été 😊

Cristina for Peas & Peace

Cristina pour Peas & Peace

Desserts, RECIPES

No Bake Strawberry Shortcake

Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !

*Makes 16 squares

Ingredients

Crust

  • ¾ cup of raw cashews (not soaked)
  • ¼ cup of almond flour
  • pitted dates
  • 2 tablespoons coconut oil
  • ¼ teaspoon salt

Filling

  • 2 cups of raw cashew (soaked overnight)
  • ½ cup of canned coconut milk
  • ¼ cup coconut oil, melted and cooled,
  • ⅓ cup pure maple syrup
  • 1 lemon
  • 1 tablespoon pure vanilla extract
  • 2 cups small strawberries, halved

Neutral oil to grease an 8 x 8 pan

Instructions

Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.

For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.

In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.

Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.

Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.

Store leftovers tightly wrapped in the freezer.

Cristina for Peas & Peace