Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Banana Muffins in 20 minutes !

*Makes 12 muffins

INGREDIENTS:

3/4 cup + 2 tbsp of soya milk
3/4 tsp of apple cider vinegar
2 vegan eggs (2 tbsp of ground chia seeds + 6 tbsp of water, mix in a small bowl and let set for 5 minutes)
1 ripe mashed banana
1/3 cup of coconut sugar
1/4 cup of tahini
2 cups of all purpose flour
1 tsp cinnamon
1 tsp of baking soda
1/4 tsp salt

powdered sugar (optional)

INSTRUCTIONS:

  1. Pre heat your oven to 350 degrees.
  2. Line a 12 muffin tin pan with paper muffin cups.
  3. In a large mixing bowl combine milk and apple cider vinegar and set aside for 5 minutes. After 5 minutes add egg mixture, mashed banana, sugar and tahini. Whisk together until uniform.
  4. Add in flour, cinnamon, baking soda, salt and gently mix with a wooden spoon without overmixing so that you keep little chunks of the banana intact.
  5. Using an ice cream scoop, evenly divide your mixture into your muffin pan and then tap the tray to remove any air bubbles. Bake for 20 minutes or until cooked when tested with a skewer. allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

I sprinkled them with powdered sugar 🙂

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, sautĂ© 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

Cheeses, RECIPES

Creamy Cashew Based Ricotta

Only three ingredients !

*Makes 2 1/2 Cups

Only 4 ingredients

Ingredients:

1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste

Drain & rinse the tofu and the cashews

Blend all of the ingredients in a food processor

As simple as that !!!

The ricotta will keep in the fridge for 4 days.

Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !

Cristina for Peas & Peace

RECIPES, Soups

Ramen Bowl in a Thai Red Curry Sauce

*Makes 2 generous portions

INGREDIENTS:

8 oz of firm tofu
1 tsp of Sriracha
Vegetable oil for sautéing

2 tsp of sesame oil
2 minced garlic cloves
3 cups of vegetable broth
200 ml of light coconut milk
2 tbsp of Thai red curry paste
1/2 tsp of ginger powder
2 ramen nests
2 large bok choy heads (Chop ends and wash leaves well to remove all of the earth)
Fresh juice from 1 lime

Black sesame seeds, lime wedges or slices & chopped green onions for garnish (Optional)

DIRECTIONS:


1. To begin, get the tofu out of the way. Cut the tofu into tiny cubes and sauté the tofu in a pan with the vegetable oil & Sriracha for about 5 minutes *until crispy on the edges.

2. In a large pot add the sesame oil & garlic. Cook for 3 minutes on a low heat until fragrant.

3. Add the vegetable broth, coconut milk, curry paste and ginger powder and bring the soup to a boil on medium heat.

4. Once the soup is boiling, add the ramen and bok choy. 

5. Once the ramen and bok choy are soft, remove the soup from the heat and add the lime juice.

6. Divide the soup into 2 bowls.

7. Add the sautéd tofu

8. Garnish with lime slices, sesame seeds and green onion

Yum Enjoy !!!

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Applesauce & Cinnamon Loaf

All you need is one large bowl, a 9 x 5 bread or loaf pan and a spatula !. Should you not have any spelt flour in the kitchen, no worries simply use all purpose flour. This simple to make and delicious recipe is sweetened with maple syrup ! Super moist ! Perfect as a snack or for breakfast 🙂

  • 2 cups of spelt flour
  • 1/2 cup of coarse oats
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • pinch of salt
  • 1 1/2 cups of unsweetened applesauce
  • 1/2 cup of maple syrup
  • 1/3 cup of unsweetened soya milk
  • 1 teaspoon of vanilla

Preheat oven to 180°C / 350°F

Dry ingredients

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix to combine.

Wet ingredients

In the same mixing bowl, add applesauce, maple syrup, milk and vanilla and mix until just combined. There is no need to overmix the batter.

Pour the batter into the pan and place in the oven. Bake for 45 minutes. The loaf is done when it’s golden brown on the outside and slightly moist on the inside.

Let cool on a rack before slicing

Ready to serve !

Cristina for Peas & Peace

Desserts, RECIPES

Lemon Custard Tarts

  • Makes 8 mini tarts
  • You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

  • 2 cups of almond flour
  • 4 tbsp of coconut oil (Melted)
  • 4 tbsp good grade maple syrup
  • pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

  • 1 cup lemon juice (Approx 5 Lemons)
  • 1 can (400 ml) of full fat coconut milk at room temperature
  • ÂĽ cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder 
  • pinch of ground turmeric for colouring

Instructions

  • Brush 8 x 4 inch tins with the vegetable oil.
  • Preheat oven to 350 degrees.

For the Tart Shells

  • Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

  • Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
  • Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
  • Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

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

3 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

Bread, Focaccia, Pizza, RECIPES

Thin Crust Pizza Dough

It’s fun making homemade pizza every now and then, here’s an easy and delicious recipe !

  • Makes two 10 inch pizza crusts

INGREDIENTS:

1 cup of warm water
1 1/2 tsp of granulated sugar
2 1/4 tsp of active dry yeast
3 cups of all purpose flour
1 1/2 tsp of salt
1 tbsp of extra virgin olive oil + a little extra to brush your pizza pans
Optional, some cornmeal to sprinkle on the pizza pan, under your pizza crusts, it gives it that grainy texture 🙂

Toppings of your choice !!!


INSTRUCTIONS:

  1. Pull out your stand mixer and stir together the warm water, sugar and yeast. Let stand until the mixture is foamy, about 10 minutes
  2. Add the flour, salt and olive oil to the bowl. Use your dough look and mix until the dough turns into a ball and cleans the sides of the bowl. You might have to add warm water in small quantities at a time until you get the right consistency.
  3. Once the ball formed, continue to knead for another 5 minutes. Dough should be smooth and spring back to the touch.
  4. Remove your bowl from its stand, cover it with plastic wrap and let the dough rise in a warm, draft free place until it doubles in volume, about 1 hour.
  5. Set your oven at 475 degrees.
  6. Divide your dough into 2 equal portions.
  7. Place one portion on a slightly floured surface, pull out a rolling pin and shape your dough into a 10 inch round pizza. Repeat same process with the other half of the dough.
  8. Brush your pizza pans with the extra olive oil. (If you wish sprinkle some cornmeal on them)
  9. Drop your pizza crusts on top.
  10. Now the fun part !, get creative ! 🙂 For mine I simply have a base of ground tomatoes, mushrooms, finely sliced onions, sliced black olives, capers, fresh basil leaves and chili flakes
  11. Bake for 15 minutes

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

Almond Cookies

  • Makes 6 cookies

Scoop with an ice cream scooper 6 equal portions, roll into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Gently press slivered almonds on top of each cooki

NGREDIENTS

  • 1 cup almond meal or flour
  • 1 cup white rice flour
  • 1/2 tsp baking powder
  • 1/3 cup maple syrup
  • 3 tbsp melted coconut oil
  • Pinch of salt
  • 1 tsp almond extract
  • Slivered almonds for topping

INSTRUCTIONS

  1. Preheat the oven to 350F and line a baking tray with a silicone mat.
  2. In a large mixing bowl, combine almond meal, rice flour, baking powder and salt.
  3. Add maple syrup and melted coconut oil and stir to combine well.
  4. Scoop out with an ice cream scooper 6 even portions of dough, roll each into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Place and gently press slivered almonds on top of each cookie.
  5. Bake for 12 minutes or until the edges are slightly golden brown and the tops appear dry.
  6. Remove from the oven and allow to cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely before serving.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Lemon Cupcakes with Lemon Buttercream

Follow Peas & Peace

*Makes 12

INGREDIENTS

For batter

  • 1 1/2 cups of all purpose flour
  • 1/3 cup + 1 tbsp of granulated sugar
  • 2 tsp baking powder
  • 1/2 cup of soya milk
  • 1/3 cup of canola oil
  • Juice and zest of 1 lemon
  • 1/4 tsp of pure vanilla extract
  • A pinch of salt

For buttercream

  • 1 cup of vegan butter at room temperature
  • 2 cups of icing sugar
  • 1/2 tsp of lemon extract

INSTRUCTIONS

Preheat oven at 350 F and line your muffin tin

Batter:

In a bowl, whisk all batter ingredients until smooth

use a 4 1/2 inch scooper and divide batter into your muffin tin

Bake for 20 min or until toohtpick comes out clean

Let your cupcakes cool down completely before adding the buttercream

Buttercream:

Whisk butter with sugar until fluffy. Add lemon extract and whisk again. Pour the buttercream into a piping bag and place in fridge to set the butter, approximatively 15 minutes.

Decorate & add toppings of your choice, sprinkles, fruit, flowers !

Enjoy !

Cristina for Peas & Peace

Dressings, RECIPES

Asian Dressing

Quick and easy, made with ingredients you likely already have in the fridge

*Makes 2 cups

Dressing can be stored in the refrigerator for 5 days

Ingredients

  • 6 Tablespoons of soya sauce
  • 6 Tablespoons of maple syrup
  • 6 Tablespoons of rice vinegar
  • 6 large garlic cloves
  • 2 tbsp of ginger
  • 2 tbsp of tahini
  • Juice of lime juice
  • 2 tbsps of white miso

Blend all ingredients in your blender for 1 minute

Add to your salads or bowls !

Cristina for Peas and Peace

Desserts, RECIPES

Carrot Cake

This aromatic cake not only will fill your home with beautiful cinnamon & spice scents but is also super delicious !

*Makes 16 slices

Ingredients:

  • 3 1/2 cups grated carrots
  • 3 1/4 cup all purpose flour 
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice 
  • 2 cups of brown sugar
  • 1 1/2 cup of soya milk
  • 1 teaspoon pur vanilla extract
  • 1 cup canola oil 
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat the oven to 350°F
  2. Prepare 2 x 9 inch round cake pans by brushing them with neutral oil. 
  3. Grate the carrots and set them aside.
  4. Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
  5. In a smaller bowl, whisk the brown sugar, soya milk, vanilla, and oil until well blended.
  6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
  7. Add the grated carrots and pecans and stir again until everything is well incorporated.
  8. Pour the batter evenly into the prepared cake pans, then spread with the back of the wooden spoon to cover the entire pan.
  9. Bake at 350°F for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
  10. Allow cakes to cool completely before frosting.
  11. Frost with my delicious vegan buttercream frosting.

Buttercream frosting:

Ingredients:

  • 1 cup of vegan butter (room temperature)
  • 3 cups of icing sugar 
  • 1 teaspoon pur vanilla extract
  • 1 tablespoon soya milk 

Instructions:

  1. Whip butter with a hand electric mixer for 1 minute.
  2. Add icing sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
  3. Add vanilla extract and continue to whip for 1 minute.
  4. Pour in the soya milk milk while whipping the buttercream until super smooth. 

Spread a thin layer of the frosting on top of one of the cakes, lay second cake on top and then spread remaining frosting on top and sides

I decorated the cake with pecans but you can certainly leave it as is

Enjoy

Cristina for Peas and Peace

RECIPES, Sides

Chioggia Beet, Tomato & Hazelnut Salad

The beautiful fuchsia and white striped beets look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂

Cristina for Peas and Peace

Bread, Focaccia, Pizza, RECIPES

Portuguese Cornbread aka Broa

Ingredients

1 1/2 tsp of dry active yeast
1 3/4 cups of warm water
1 cup of corn flour
1 3/4 cups of all purpose flour
2 tablespoons of olive oil
1 teaspoon of sea salt

Directions

  1. In a large bowl add the yeast to 1 cup of the warm water. Mix and let foam for 5 minutes.
  2. Add 1/2 cup of corn flour and 1/4 cup of the all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
  3. Transfer the dough to your standing mixer.
  4. Beat in the remaining 3/4 cup of water and the olive oil.
  5. Then beat in the remaining 1/2 cup of corn flour, 1 1/2 cups of all purpose flour, and salt.
  6. If you feel your dough is too soft, simply keep on adding a little all purpose flour until you get a kneadable dough.
  7. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
  8. Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit for 1 hour until the dough has doubled in volume.
  9. Turn out the dough again and punch it down to release the air. Form it into a ball and place it on a baking sheet lined with parchment paper. Sprinkle a little all purpose flour on top, cover again with the damp cloth, and let sit for 1 hour.
  10. Preheat the oven at 450 F.
  11. Bake 15 minutes then lower the heat to 425 F and bake for another 20 minutes.

Congratulations ! you made yourself a beautiful and delicious corn bread !

Cristina for Peas and Peace