Category: RECIPES

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 ½ of a vanilla pod (seeds scraped out)
⅓ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the icing

1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350°F). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

FOOD PHOTOGRAPHY, Mains, RECIPES

Chickpea Based Tuna….. Salad Sandwich

Cristina Carlos-Supino

*Makes enough spread for 4 sandwiches

INGREDIENTS

  • 2 cups of cooked chick peas
  • 1/2 small red onion roughly chopped
  • 2 small dill pickles roughly chopped
  • 1/3 cup of mayonnaise
  • 1 1/2 tbsp lemon juice
  • 2 tsp of Dijon mustard
  • 1 nori sheet crumbled into small pieces
  • 1 tsp capers
  • 1/2 tsp dried dill
  • Salt and pepper to taste
  • Bread slices of your choice
  • Tomato slices & Romaine lettuce

INSTRUCTIONS

  1. Add all ingredients to a food processor.

2. Pulse the mixture about 15 times until it’s well incorporated but still has plenty of texture.

3. Before you build your sandwich, let the mixture sit for 15 minutes so that it takes in the nori flavour, this is the secret ingredient that gives it the tuna flavour 🙂

As simple as that !!!

Enjoy

Cristina for Peas and Peace

Breakfast, Desserts, RECIPES

PECAN & CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares

Ingredients

For the crust

  • 1 cup of almond flour
  • 3 tablespoons of tapioca starch
  • 2 tablespoons of oat flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon coconut oil (Melted)
  • 3 tablespoons of maple syrup

For the caramel layer

  • 9 Medjool dates (Softened in hot water for 10 minutes)
  • 2 tablespoons almond butter
  • 1/2 cup oat milk

For the pecan topping

  • 1 cup pecans (Partial halves and chopped)
  • 1 tablespoon maple syrup
  • 2 teaspoons coconut sugar 
  • 1/8 teaspoon cinnamon

Instructions

Preheat the oven to 345 degrees

Crust

  1. In a bowl, add the almond flour, tapioca starch, oat flour, baking soda and mix well.

 2. Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix into a dough.

 3. Line an 8×8 inch pan with parchment paper.

 4. Press the dough into the pan and even it out with a spatula.

 5. Bake the crust for 10 minutes.

Caramel

  1. Blend drained dates, almond butter and milk into a nice caramel texture.

Pecan Topping

  1. Toss the pecans and maple syrup in a small bowl. Add in the coconut sugar and cinnamon and re-toss again.

Remove the crust from the oven and spread out the caramel on top until even.

Top the caramel with the pecan mixture, even it out and then place the pan back in the oven and bake for 30 minutes.

Let cool for 15 minutes before slicing

Enjoy !!!

Cristina

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

CHOCOLATE CHIP BLONDIES

Cristina Carlos-Supino

*Makes 9 squares

BLONDIES

INGREDIENTS

1 large ripe banana

½ cup peanut butter

¼ cup maple syrup

2 tbsp coconut sugar

2 tsp pur vanilla extract

1 tsp apple cider vinegar

8 tbsp of oat milk

1 ¾ cup oat flour

1 tsp baking powder

½ tsp baking soda

¾ cup vegan chocolate chips or chopped chocolate

INSTRUCTIONS

Preheat the oven to 350 ° and line a 8×8-Inch baking pan with parchment paper.

Mash the banana with a fork and add to a bowl. Then add peanut butter, maple syrup, coconut sugar, vanilla extract, apple cider vinegar and oat milk and mix together.

Add oat flour, baking powder, baking soda and stir until just combined.

Fold in half of the chocolate chips, then transfer the batter into the prepared baking pan.

Spread the remaining chocolate chips over the top and bake the blondies for 20-25 minutes.

Yummmmmmmm

Cristina for Peas & Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Pumpkin Muffins

Cristina Carlos-Supino

These muffins are delicious, moist and you really taste the pumpkin & spice flavours

*Makes 10

WET INGREDIENTS

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 cup 100% pure pumpkin purée
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 2 cups oat flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Top with pumpkin seeds

  1. Preheat the oven to 350°F. Place cupcake liners in a 12 muffin pan, set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda and pumpkin spice. Whisk together until no flour patches remain.
  4. Using an ice cream scoop, scoop and drop batter evenly into the 10 liners.
  5. Bake for 20-25 minutes, test at 20 might be enough.

Enjoy the fall and Halloween, It’s a beautiful time of year 🙂

Cristina for Peas & Peace

Desserts, FOOD PHOTOGRAPHY, RECIPES

Oats, Almond & Banana Cookies

Cristina Carlos-Supino

*Makes 24 GF cookies, if using a smaller cookie scoop (See photo), 12 if you prefer a larger cookie

INGREDIENTS

¼ cup of sunflower oil
 ¾ cup of cane sugar
 ½ cup mashed banana , ripened and spotty (1 large banana)
 1 teaspoon of pur vanilla extract
1 1/2 cup of all purpose flour
½ cup of gluten free oats
1 teaspoon of cinnamon
½ teaspoon of baking soda
½ teaspoon of sea salt
1 cup of almonds, roughly chopped

INSTRUCTIONS

  • Preheat the oven to 350°F and line a large baking sheet with a silpat making mat
  • In a large bowl, combine oil and sugar by whisking together until it looks grainy
  • Add the mashed banana and vanilla and whisk until fully combined
  • Set aside
  • In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined
  • Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated
  • Add the almonds and fold together until they are evenly distributed 
  • Let dough rest for 15 minutes
  • Use cookie scoop and place on baking sheet evenly
  • Bake for 15 minutes
  • Let cool completely before transferring

STORAGE

  • Room Temperature: Keep them in a cool, dry place up to 4 days
  • Fridge: Store them in the refrigerator up to 7 days
Breakfast, Desserts, RECIPES

Brownies

Cristina Carlos-Supino
  • 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

Breakfast, Desserts, RECIPES

PECAN, OAT & SALTED CARAMEL SQUARES

Cristina Carlos-Supino

*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: 

  1. 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

Breakfast, Desserts, RECIPES

Chocolate Chunk Cookies

Cristina Carlos-Supino

*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

Dog Treats, JADE, WILLOW, SKYE & VALENTINA, RECIPES

3 Ingredient Healthy Doggie Treats

Cristina Carlos-Supino

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
  1. 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 🙂

Breakfast, Mains, RECIPES

Smokey Vegan Lox Spread

Cristina Carlos-Supino

. 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

Breakfast, RECIPES

Homemade Oil Free Granola, Sweetened with Maple Syrup

Cristina Carlos-Supino

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

Bread, Focaccia, Pizza, Breakfast, RECIPES

𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦

Cristina Carlos-Supino

*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 🙂

Breakfast, Desserts, RECIPES

No Bake Blueberry Tartelettes *No sugar, GF, Vegan, Kosher

Cristina Carlos-Supino

*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

  1. 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
  2. Press into the bottom of your molds
  3. Let chill in the refrigerator
  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy
  5. Pour on top of the crusts
  6. 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

Mains, RECIPES, Sides, Uncategorized

Creamy Mushroom Rice

Cristina Carlos-Supino

*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