Learn more about Arielle Supino, a member of the Lavery Lawyers law firm in Montreal, Quebec City, Trois-Rivieres and Sherbrooke.
— Read on www.lavery.ca/
Author: Cristina Carlos-Supino
Nature and animal lover. Also Love to bake and cook and share my recipes with all, they are plant based and delicious, I promise :)
Brownies
- Makes 9 brownies
INGREDIENTS
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp lukewarm water: Add flaxseed and water to a dish and stir. let rest for 5 minutes to thicken
- 3/4 cup of brown sugar
- 1/2 cup of neutral oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 3/4 cup cocoa powder
- 1 cup of almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- ¼ cup of vegan chocolate chips
- Coarse sea salt and melted 70 % chocolate (I used Callebaut) for topping
INSTRUCTIONS
- Preheat oven to 325°
- In your stand mixer bowl, add the vegan eggs, sugar and oil and mix until well combined (Make sure there a no sugar lumps) and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined.
- Stir in the chocolate chips. Pour into a parchment lined 8×8 square pan and shake to even out the mix.
- Bake for 30 minutes.
- Remove from the oven and allow to cool completely in the pan on a wire rack.
- For the topping, melt some chocolate in a Bain Marie, spread on top and sprinkle some coarse sea salt and chocolate chips.
Beyond decadent & delicious !
Cristina for PEAS & PEACE
Food Photography
PECAN, OAT & SALTED CARAMEL SQUARES
*Makes 9 squares or more if you cut them into smaller bites
*No baking required & Gluten Free, make sure the oats you buy are gluten free
Ingredients
Crust
- 1 cup rolled oats
- 1 cup pecans
- 1/2 cup oat flour
- 1 tbsp ground cinnamon
- 20 dates, pitted
- 1/4 cup water
Salted Caramel
- 20 dates, pitted
- 1/4 cup water
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Topping
- 1 cup crushed pecans
Instructions
Line a 8×8 square pan with parchment paper.
Prepare the crust:
1. Combine rolled oats, pecans, oat flour and cinnamon in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.
2. Transfer mixture to the pan and press it across the base in an even layer.
Prepare the salted caramel:
- Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.
2. Spread the caramel over the crust in an even layer.
3. Toss crushed pecans on top and gently press them into the caramel.
Chill in the pan, in the freezer, for 30 minutes
- Store the pecan squares in an airtight container and keep in the refrigerator
ANIMAL SENTIENCE
Evidence from multiple scientific studies has helped us to understand that a wide range, of animals, if not most are sentient beings. It seems that they have the capacity to experience positive and negative feelings such as pleasure, joy, pain, fear and mourning such as humans do.
This is Skye for Peas and Peace
Chocolate Chunk Cookies
*Makes 6 cookies
Perfect for breakfast or as a snack, these cookies are tender and just sweet enough 🙂
Ingredients
* 1 cup of all purpose flour
* 1/2 tsp of cinnamon
* 1/2 tsp of baking powder
* Pinch of salt
* 1/3 cup of melted butter
* 1/3 cup of brown sugar
* 1 tbsp of ground flax mixed with 4 tbsp of water (Mix and let rest for 5 minutes)
* 1 tsp of vanilla extract
* 1/4 cup of chocolate chunks (Can be chocolate of your choice)
Insructions
* Pre-heat oven at 350 °F
* In a bowl, mix flour, cinnamon baking powder and salt.
* In a separate bowl, whisk the butter with the brown sugar, then add the flax mixture and the vanilla extract. Mix until ingredients are well combined.
* Add this mixture to the dry ingredients and then add the chocolate chunks.
* Use an ice cream scooper and form 6 dough balls unto a silicone lined tray.
* Sligthly flatten each cookie with a flat spatula.
* Bake for 12 minutes.
Voila ! you have yourself home made cookies in no time
Cristina for Peas and Peace
3 Ingredient Healthy Doggie Treats
Skye the Yorkie is over the moon when I make these treats and Valentina the precious French Bulldog has this look that expresses it all…………..
You are assured of a healthy treat with no preservatives 😉
*Makes 60 cookies depending on the mold you choose
Preheat oven at 300 F
INGREDIENTS
- 2 cups of oat flour
- 2 medium ripe bananas
- ½ cup of smooth unsweetened peanut butter
- Add all ingredients to a food processor and blend until a sticky dough is formed.
2. Remove from the food processor and roll out on a lightly floured surface.
3. Use the cookie shape of your choice until you have used up entire dough.
4. Lay the treats on a silpat lined baking sheet and bake for 25 minutes or until the treats are puffed up a bit, dry and dark brown on the bottoms.
5. Let cool completely before giving them to your 4 legged friends.
Store in an air-tight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.
Happy Paws !!!
Cristina for Peas & Peace 🙂
Smokey Vegan Lox Spread
. 4 cups of finely grated carrots
. 1/2 red onion, minced
. 3 tbsp of capers, chopped
. 2 tbsp of olive oil
. 2 tbsp of freshly squeezed lemon juice
. 1 tbsp of liquid smoke
. 1 tbsp of maple syrup
. pinch of salt
Simply add everything into a blender an purée it into a spread
Here served on a bagel with some lettuce and tomatoe slices. If you wish add some vegan cream cheese !
Keeps in the fridge for 7 days
Enjoy !!!
Cristina for Peas & Peace
Homemade Oil Free Granola, Sweetened with Maple Syrup
INGREDIENTS
4 cups old fashioned oats
1 cup nuts (combination of sliced almonds and halved pecans pictured here), you can certainly use your favorites
3 tsp cinnamon
1 cup water
½ cup maple syrup
1 tbsp pure vanilla extract
*If you wish you can add in chocolate or coconut chips !
1. Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat whichever you have at home
2. Heat the water, maple syrup, and vanilla extract in a saucepan and let simmer for a couple of minutes.
3. In a large bowl mix the oats, nuts, and cinnamon.
4. Pour the heated wet ingredients evenly over the mixture. Mix well with a wooden spoon.
5. Spread the granola mixture evenly over the lined baking tray, but don’t overcrowd the oats.
6. Bake in the oven for 30 minutes, tossing every 10 minutes (Use a spatula), being careful not to burn the granola. Very important not to skip this step, so that your arts bake evenly.
7. Once the granola is done baking, remove it from the oven and let it cool down completely.
8. Once it’s fully cooled down, keep it in an airtight container for up to 2 weeks.
Delicious on smoothies or added to yogourts 🙂
Cristina for Peas & Peace
𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦
*Makes 12 biscuits
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
2 cups of all purpose flour
1 tbsp of baking powder
1/2 tsp of salt
1 tsp of onion powder
2 tsp of garlic powder
2 tbsp of chopped chives
2 tbsp of fresh parsley chopped
1 cup unsweetened soya milk
1 tbsp of apple cider vinegar
1/3 cup plus 2 tbsp melted vegan butter
2 cups of vegan shredded cheddar cheese
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Add the apple cider vinegar to the soya milk and set aside
2. In a large bowl mix together the flour, baking powder and salt
3. Pour the melted butter into the milk before adding it to the flour mixture
4. Gently stir to combine and before fully combined add in the cheese, the chives, the parsley, onion powder and garlic powder. Mix until all these ingredients are well incorporated.
5. Scoop out the biscuits onto a large lined baking sheet using an ice cream scoop.
6. Bake at 450 for 20 minutes or until golden on top
Ooooh so delicious with breakfast or simply on their own
Enjoy !
Cristina for Peas & Peace 🙂
Purple Cauliflower
Flavours in a dish are really important however if everything in your plate is the same hue or colour it is not as appealing to the eye. Have fun and add colour to your dishes !
Here is a perfect example
Purple cauliflower has a mild, sweet, and nutty flavor. Delicious steamed, roasted or raw 🙂
You will also see below the vitamin C content, who would of imagined !!!
| Nutrition Facts | |
|---|---|
| For a Serving Size of 0.17 medium head cauliflower (85g) | |
| Calories 20 | Calories from Fat 0(0%) |
| % Daily Value * | |
| Total Fat 0g | – |
| Sodium 25mg | 2% |
| Carbohydrates 4g | – |
| Net carbs 2g | – |
| Sugar 2g | – |
| Fiber 2g | 8% |
| Protein 2g | |
| Vitamins and minerals | |
| Vitamin A 0μg | 0% |
| Vitamin C 54mg | 90% |
| Calcium 20mg | 2% |
| Iron 0.4mg | 5% |
| Fatty acids | |
| Amino acids | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. |
Cristina for Peas & Peace
No Bake Blueberry Tartelettes *No sugar, GF, Vegan, Kosher
*Makes 4 portions
You will need 4 tartelette molds with removable bottoms
INGREDIENTS
crust
- 1 cup of oats
- 15 pitted dates
- 3 tablespoons of water
filling
- 6 pitted dates
- 3/4 cup almond butter
- 3/4 cup almond milk
- 1 tbsp of freshly squeezed lemon juice
- 1 tsp pur vanilla extract
- Pinch of salt
- 1/2 cup thawed frozen blueberries
some fresh blueberries for topping if you wish
INSTRUCTIONS
- In a food processor, combine the crust ingredients until it starts to clump together, if you need to add a bit more water for it to clump go ahead
- Press into the bottom of your molds
- Let chill in the refrigerator
- Combine the filling ingredients in a blender and blend on high until smooth and creamy
- Pour on top of the crusts
- Leave in the fridge overnight
top with some berries, I also added some dragon fruit powder for a pop of pink !
Enjoy !!!
Cristina for Peas & Peace
VALENTINA
Simply want to introduce to you my precious Valentina, she is my daughter’s French Bulldog. She is simply delicious, I have the pleasure of looking after her for one week 🙂
She has a friendly, mild-mannered temperament, very smart and very funny.
Creamy Mushroom Rice
*Serves 4 as a main dish or 6 as a side dish
INGREDIENTS⠀
3 tbsp olive oil⠀⠀
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, minced⠀⠀
1 1/2 cups white rice⠀⠀
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)⠀⠀
4 cups vegetable stock, plus if needed⠀⠀
2 tbsp tahini *this is what gives it its creamyness 🙂
Fresh lemon juice of 1 small lemon
Salt and pepper to taste⠀⠀
⠀
INSTRUCTIONS⠀⠀
1. In a large pot, heat olive oil and saute the shallots and garlic.
2. After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water.
3. Pour in the vegetable stock, stir in the tahini and cover the pot. simmer on low heat, stirring frequently, until the rice is cooked through.
4. Season with salt, pepper, and lemon the juice.
There ! you’ve made yourself a bowl of yummy flavourful rice !
Cristina for Peas and Peace
HomeMade Chocolates *Only 5 ingredients
Great gift for the holidays !!!
Always the same recipe but with a holiday touch !!! 🙂
Ingredients
- 1 cup chopped cocoa butter
- 5 tbsp maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain marie”).
- To the mixing bowl, add cocoa butter and let melt.
- Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
- Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
- Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with any topping of your choice, get creative !
- Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
- Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.
Made with Love
Peas & Peace
Peas & Peace TM 