Desserts, RECIPES

Peanut Butter & Chocolate Chip Mug Cakes

A treat ready in 5 minutes

  • Makes 6 portions

INGREDIENTS

  • 1/2 cup of almond flour
  • 1/2 cup of oat flour
  • 1 tbsp of baking powder
  • 4 tbsp of creamy peanut butter
  • 4 tbsp of agave syrup
  • 3/4 cup of almond milk
  • 2 tsp of vanilla extract
  • 1/4 cup of dark chocolate chips

Neutral oil or oil spray, to grease mugs or ramekins

INSTRUCTIONS

. Place all dry ingredients in a bowl except for chocolate chips and combine with a fork. In a second bowl, whisk all wet ingredients. Combine set to dry and stir with a wooden spoon, add chocolate chips. Stir again.

. Grease your mugs or 3 inch ramekins and pour the batter in each at no more than 3/4 full, so that they don’t overflow. Then shake each ramekin so that the batter is nice and even ūüôā

. Place in the microwave and cook for 4 minutes at high

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Cinnamon Buns

*Makes 12 buns

Ingredients

For the dough:

  • 4 ¬Ĺ¬†cups¬†all-purpose flour
  • 2¬†tablespoons¬†baking powder
  • 1/2¬†teaspoon¬†salt
  • 1¬†cup¬†vegan butter,¬†cut into small cubes
  • 1 ¬ľ¬†cup¬†+ (If needed) of unsweetened soya milk

For the cinnamon sugar filling:

  • ¬ľ cup vegan butter, melted
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

For the icing: 

  • 1¬†cup¬†powdered (Icing) sugar
  • 2¬†tablespoons¬†vegan butter, melted
  • 1¬†teaspoon¬†vanilla extract
  • 4¬†teaspoons¬†of unsweetened soya milk


Instructions

  • Preheat your oven to 400F. Line with parchment paper a 9″x 12″ baking dish (Not a pan, you want the rolls to be placed and holding up side by side with no spacing). For the cinnamon buns to stay soft they need to expand into each other.

  • For the dough:
  • In a large bowl, mix together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork if you dont have a cutter, to cut the butter into the flour until you reach a grainy texture. Pour in the soya milk and combine to make a dough (Add a little milk at a time if you feel the texture is too dry).
  • On a flat surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a ball. Put the dough ball back into the bowl and let it rest for 15 minutes.
  • Roll the dough:¬†Once the dough has rested, lightly flour a clean flat surface and roll the dough with a rolling pin until you get a 19″ x 14″ rectangle.¬†
  • Cinnamon sugar filling:¬†Pour the melted vegan butter over the rolled out dough and use a pastry brush to spread the butter evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
  • Roll the cinnamon buns:¬†Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut (In a sawed manner) 12 even rolls.
  • Bake:¬†Place the cinnamon buns in the baking dish, swirl side up, and bake for 25 to 30 minutes until lightly golden. Remove from the oven and let cool completely.

  • For the icing:¬†
  • Whisk the icing sugar, vegan butter, vanilla extract, and soya milk together in a small bowl. Spread the icing evenly over the cinnamon buns.

Heavenly !

Cristina for Peas & Peace

Desserts, RECIPES

Cr√®me Br√Ľl√©e

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace ūüôā

Breakfast, RECIPES

Oatmeal Breakfast

A perfect balanced breakfast, a bowl full of nutrients to get your day started !

*Makes 2 portions

Ingredients

1 cup of oats
2 cups of unsweetened oat milk
1/2 tsp of cinnamon
Assortment of berries- in the photo raspberries, blueberries and blackberries
1 tbsp of maple syrup for each bowl or more if you prefer

Directives

Pour oat milk into a pan add the oats and the cinnamon (The cinnamon gives it a nice underlying flavour) cook for about 5 minutes, always stirring, or until the oats have absorbed the entire milk. You will have a beautiful creamy texture. Divide into 2 bowls and top with the berries. Lastly drizzle each bowl with maple syrup.

That simple, now enjoy !

Cristina for Peas & Peace

RECIPES, Soups

Mushroom & Miso Soup

  • Makes 6 portions

Mushrooms are healthy because of the significant amount of dietary fiber, vitamins and minerals they contain.

Ingredients

  • 2¬†pounds¬†mushrooms¬†roughly chopped
  • 6¬†¬†garlic¬†cloves, finely chopped
  • 1/2¬†tsp¬†dried thyme
  • 5¬†cups¬†of vegetable broth
  • 2¬†tbsp¬†of white miso paste
  • 6¬†tbsp¬†of fresh lemon juice¬†(1 medium lemon)
  • 2¬†cup¬†of unsweetened soya milk¬†
  • pepper¬†to taste

*Green onions, pine nuts, fried onion are a few ideas for topping and optional

Instructions

  • In a large pot, add the mushrooms, garlic, thyme and a splash of water to prevent sticking. Saut√© until the mushrooms are reduced, around 5 minutes.
  • Add the broth, miso paste and lemon juice and bring to a low boil, cook for 5 minutes. Turn off the heat, add the milk, and then use an immersion blender or a blender to pur√©e your soup (I left some bits of mushrooms not entirely blended, as I like the feel of little chunks when I am eating the soup). Taste and add pepper if you wish. I then served it with crusty bread.

Enjoy !

Cristina for Peas & Peace