Desserts, RECIPES

Cinnamon Buns

Cristina Carlos-Supino

*Makes 12 buns

Ingredients

For the dough:

  • 4 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan butter, cut into small cubes
  • 1 ¼ cup + (If needed) of unsweetened soya milk

For the cinnamon sugar filling:

  • ¼ 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

Crème Brûlée

Cristina Carlos-Supino

*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 🙂

Breakfast, RECIPES

Oatmeal Breakfast

Cristina Carlos-Supino

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

Cristina Carlos-Supino
  • 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. Sauté 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 purée 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

JADE, WILLOW, SKYE & VALENTINA

Valentina

Cristina Carlos-Supino

Hi I’m Valentina ! I’m now 6 months old ! Notice my ears are no longer floppy ! Just to let you know that I am beyond spoiled, but I give so much love and laughter back, that’s what we do best! Shout out to all the Frenchie Community !

Mains, RECIPES

Macaroni & Cheese

Cristina Carlos-Supino

*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
1/2 cup 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

Desserts, RECIPES

Baked Cinnamon & Sugar Coated Donuts

Cristina Carlos-Supino

* Makes 12

Ingredients

1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup + 2 tablespoons of soya milk
1 tablespoon of unsweetened applesauce
1 tablespoon vegan butter (Melted)
1 teaspoon of pure vanilla extract

Neutral oil spray to coat the donut pan

Coating

1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
1/4 cup vegan butter (Melted)

Directions for the donuts

  1. Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
  2. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
  3. Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
  4. Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.

For the coating

  1. Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl. 

2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.

Leftover donuts will keep for two days, covered and at room temperature.

Enjoy ! with a Chai tea or a Cappuccino

Cristina for Peas and Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Cristina Carlos-Supino

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

Cristina Carlos-Supino

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients

– 4 cups whole wheat flour
– 2 cups warm water
– 1 Tbsp instant yeast
– 1/2 Tbsp of sea salt
– 1 Tbsp olive oil
– 1 Tbsp of agave
– 1 Tbsp grounded flaxseeds
– 1 Tbsp of sunflower seeds
– 1 Tbsp of pumpkin seeds
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Instructions

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

You can use your mixer by using the dough attachment or you can mix by hand

1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds.
2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball.
3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.

4. Cover and let rise for 60 minutes.
5. In the meantime, preheat the oven at 390°
6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish !
7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside.
8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes.
9. Remove from the pot and let it cool down before slicing.

Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂

Cristina for Peas and Peace

Desserts, RECIPES

Lemon-Almond Meal Bites

Cristina Carlos-Supino

*Gluten Free

Makes 8 portions

For the Bites

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp agave 

For the glaze:

  • 1/2 cup powdered (Icing) sugar
  • 1 tsp of vanilla extract
  • 1 tbsp fresh lemon juice

Sprinkled with fine rock sugar (Optional)

Directions:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

5 Ingredient Vegan Chocolate Mousse

Cristina Carlos-Supino

You can make this mousse in 5 minutes, literaly ! just pull out your blender and voila you have yourself a treat in no time.

Ingredients (serves 2)

  • 2 large ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup of almond milk
  • 3 tsp of agave
  • 2 tsp pure vanilla extract

Toppings of your choice 🙂

I used chocolate pearls, roasted hazelnuts & a macadamia nut, sprinkled with cocoa powder

Directions:

Purée in a blender or food processor the avocado until smooth.

Mix in together the cocoa powder and milk until well combined.

Add the agave and vanilla extract and blend well one last time.

Transfer the mousse to individual bowls or glasses and store in the fridge until ready to eat.

Delicious and healthy !

Cristina for Peas and Peace

Desserts, RECIPES

Cookie Sandwiches

Cristina Carlos-Supino

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

Desserts, RECIPES

Red Velvet Cupcakes

Cristina Carlos-Supino


Recipe makes 12 cupcakes 

Cupcakes:

1 + 3/4 cup all purpose flour 

1 tbsp cocoa powder 

2 tsp baking powder 

1 tsp baking soda 

2 tbsp red beet powder 

1/4 tsp salt

1 cup of sugar

1 1/2 cups unsweetened oat milk

1 tsp vanilla extract

3/4 cup coconut oil (Melted)

1/2 tbsp apple cider vinegar

Vanilla buttercream: 

200g dairy free butter 

3 cups icing sugar 

2 tsp vanilla extract 

1 tbsp cold coconut milk

Topping:

Sprinkle with colors of your choice for a little shimmer 🙂


Preheat the oven to 338F/170C.

Prepare 12 muffin pan with paper liners and set aside. 


In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.

Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut milk, mix on high speed for 3 minutes, until smooth. 
Pipe the frosting onto the cooled cupcakes.

You will truly enjoy these cupcakes !

Cristina for Peas and Peace

Desserts, RECIPES

Oatmeal Cookies

Cristina Carlos-Supino

*Makes 4 large cookies

INGREDIENTS

Dry ingredients

  • 1 cup rolled oats
  • ½ cup oat flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Wet Ingredients

  • 3 tbs melted coconut oil
  • 2 tbs coconut sugar
  • 2 tbs pure maple syrup
  • 1 flax egg  (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
  • ½ tsp pure vanilla extract

*Powdered sugar to sprinkle (Optional)

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients
  3. In a medium bowl, whisk together all of the wet ingredients
  4. Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
  5. Use a 2 inch ice cream scooper and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
  6. Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
  7. Allow to cool for 1 hour if you will be storing them.

Enjoy with a cappuccino or a chai latte !

Cristina for Peas and Peace

Desserts, RECIPES

Coffee Pecan Cake

Cristina Carlos-Supino

INGREDIENTS

PECAN CAKE


Dry ingredients

  • 1½ cups all purpose flour
  • 1 cup finely ground pecans
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup icing sugar
  • 1/2 cup chopped pecans to decorate

Wet ingredients

  • ¾ cup + 1 tbsp of almond milk
  • ¼ cup espresso
  • ¼ cup melted coconut oil

COFFEE FROSTING

  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup espresso
  • 1½ cups raw cashews, soaked in boiling water for 20 min

INSTRUCTIONS

CAKE

  1. Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
  2. Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
  3. Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
  4. Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
  5. Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.

COFFEE FROSTING

Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.

Enjoy !!!

Cristina for Peas and Peace 🙂