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

Appetizers, Mains, RECIPES

Spinach & Ricotta Cannelloni

*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

Mains, RECIPES

Crispy Teriyaki Tofu

*Makes 4 portions

This sauce’s perfect sweet and sour balance is also delicious as a dip !

1 14 oz block of firm tofu

2 tbsp cornstarch

2 tbsp canola oil

Sauce:

8 tbsp tamari or soy sauce

4 tbsp water

4 tbsp brown sugar

1 tsp maple syrup

2 clove garlic, minced

1 tsp grated ginger

2 tbsp rice vinegar

2 tbsp cornstarch

Preheat oven to 400F. Cut the tofu block into slices and then 1 inch cubes. Toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. Arrange on parchment paper on a baking sheet and bake for 30 minutes, until crispy.

For the teriyaki sauce, add all ingredients to a small pot and whisk together until smooth. Bring to a boil and continue whisking until sauce thickens to desired consistency. If sauce is too thick, thin with additional water.

Toss the baked tofu with the sauce in a bowl until completely coated. Serve over rice or noodles and with vegetables of your choice. I have mine on a bed of rice, topped with edamame, wakame, sliced tomatoes, and sprinkled with green onions and raw sesame seeds.

Enjoy !!!

Cristina for Peas and Peace

Mains, RECIPES

Macaroni & Cheese

*Makes 4 generous portions

If you simply want the macaroni and cheese with no topping, that is fine too, simply skip the last baking step. I however love that crunchiness !

INGREDIENTS:

16 oz./2 cups/450 grams of macaroni

For the crumb topping

1 cup of bread crumbs
1 tablespoon of olive oil
Pinch of salt

For the cheese sauce

1 ½ cups of raw cashews, soaked in bowling water for 5 minutes
1 ½ cups of water
¼ cup nutritional yeast
juice of 1 small lemon 
¾ teaspoon of garlic powder
2 teaspoons of dijon musard
2 teaspoons of cornstarch 
¼ teaspoon of turmeric

8 x 8 baking dish (I used glass but you can use which ever you prefer or have on hand)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Bring a large pot of water to a boil, cook the macaroni and set aside.

2. While waiting for the water to boil, start with the bread topping first. Place the crumbs in a small bowl, drizzle with olive oil and add a pinch of salt. Mix well with a fork and set aside.

3. In a blender, combine all of the cheese sauce ingredients and blend until creamy.

4. Once the pasta is cooked and drained. Add pasta back to the pot it was cooked in, add the cheese sauce and combine well. Pour the mac & cheese into the baking dish and top with the bread crumbs. 

5. Bake in the oven for 15 minutes uncovered, this is simply to brown the toping a tad.

Let cool for 5 minutes and try to eat it nice and warm or the sauce will thicken.

Simple and delicious

Cristina for Peas & Peace

Mains, RECIPES

MEAT(LESS) LOAF

Ingredients:

2 tbsp of olive oil
1 large onion, chopped
1 cup of chopped walnuts
1 cup of rolled oats (or gluten free rolled oats)
1/2 cup of chopped mushrooms
2 cups of vegetable stock
2 chopped garlic cloves
3/4 cup of shredded carrots
3 tbsp of Dijon mustard
4 tbsp of tomate paste
2 tbsp of tamari sauce
350 grams/12 oz of firm tofu
2 tbsp of cornflour (cornstarch)
3/4 cup of breadcrumbs
1 cup of tomate sauce (coulis)
Oil spray

Instructions:

Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.

Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.

Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.

Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.

Add the carrots, mustard, tomate paste, tamari and previously set aside onions.

Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.

Transfer the mixture into the loaf pan and spread the tomate sauce on top.

Bake for 40 minutes and leave to stand for 20 minutes before slicing.

Enjoy !!!