Category: Appetizers

Appetizers, Mains, RECIPES

Vegan Pepperoni

Cristina Carlos-Supino

*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

Appetizers, Mains, RECIPES

Spinach & Ricotta Cannelloni

Cristina Carlos-Supino

*Makes 18 cannellonis

INGREDIENTS:

  • 2 1/2 cups of Ricotta (see my easy recipe that you can prepare in advance) or you can buy store bought
  • 3 cups of your favorite tomato sauce or store bought (one 700ml jar)
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 142 grams/5 oz of spinach
  • Fresh basil leaves (scissorred), 20 grams approximately
  • 18 oven ready cannellonis (Way easier to stuff !)
  • INSTRUCTIONS:
  • Preheat your oven to 350F
  • Heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn’t brown. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted. 
  • In a bowl add the cooked spinach and onions to the ricotta and stir with a wooden spoon. Add in the basil, keep some basil leaves for garnish if you wish.
  • Brush the bottom of your oven dish pan with oil so that the cannellonis dont stick.
  • Scoop the ricotta mixture into a large (16 inch) pipping bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the stuffed noodles in the baking dish in a single layer. Cover with the tomato sauce making sure each noodle is coated. 
  • Follow the baking directions on your pasta package, it may vary.
  • Remove from the oven and garnish with basil leaves. 

Yum !!! perfect as an appetizer or main course

Cristina for Peas & Peace

Appetizers, RECIPES

VEGAN MINI QUICHES

Cristina Carlos-Supino

Wish you were in my kitchen at the moment, smells heavenly. You will love this quiche recipe. Perfect for a cool autumn day.

*Makes 24 mini quiches

Ingredients

  • 540 grams tofu, drained
  • 1/2 tsp ground turmeric
  • 1/4 cup nutritional yeast
  • 4 green onions, finely chopped
  • 3 mushrooms, finely chopped
  • 1 tomato, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3/4 cup frozen spinach, finely chopped
  • Pinch of salt
  • Finely ground black pepper to taste
  • Canola spray oil

Instructions

  1. Preheat the oven to 375°F/190°C and prepare a 24 or 2 x 12 cup muffin tray by spraying with a little oil
  2. Place tofu, nutritional yeast and ground turmeric into a blender and blend until the ingredients are creamy. Transfer to a large bowl.
  3. Add the vegetables, salt & pepper to the bowl and mix well.
  4. Scoop tofu vegetable mixture evenly between the 24 muffin cups.
  5. Bake for 30 minutes or so. Delicious !!!
  • Store in the fridge, where they’ll keep for 5 days.

Cristina for Peas &. Peace