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ISRAEL 2019
Maple Cupcakes with Maple Frosting !!!
- Makes 6 cupcakes
Cupcake Ingredients
- ½ cup of soya milk
- ½ cup of maple syrup
- â…“ cup of sunflower oil
- 1 tablespoon ground flax seeds
- 1 teaspoon of vanilla extract
- ½ teaspoon apple cider vinegar
- 1â…“ cups of spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
preheat oven to 350ºF
Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners
In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined
In a large bowl, sift together the flour, baking powder and baking soda
Pour the wet ingredients over the dry and whisk until combined; do not overmix
Using a large ice cream scoop, scoop the batter into the prepared muffin cups
Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean
Let the cupcakes cool completely before frosting
Frosting Ingredients
- 8 onces of plant based butter at room temperature
- 3/4 cup powdered sugar
- 1 cup maple syrup
- 2 teaspoons vanilla extract
Instructions
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine
Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture
You are ready to frost your cupcakes !!!
*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂
Enjoy !!!
Cristina for Peas and Peace
Vegan Pesto in 10 minutes !!!
Done in 10 minutes
Perfect for pastas, as a spread or a dressing. The only different ingredient from the traditional pesto is nutritional yeast instead of parmesan. healthier and tastier
Ingredients
- 2 cups packed fresh basil (stems removed)
- 3 Tbsp pine nuts
- 4 Tbsp of nutritional yeast
- 3 large cloves garlic
- 2 Tbsp freshly squeezed lemon juice
- 1/4 tsp sea salt
- 3 Tbsp extra virgin olive oil
Instructions
- In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and mix on high until a loose but somewhat grainy paste forms.
- Add olive oil a little at a time (streaming in while the machine is on through the spout) and scrape down sides as needed.
Simple as that !
*Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
Enjoy !
Cristina for Peas & Peace
Apple Crumble Cake
It’ apple picking season, easy and delicious recipe to make !!!
Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon
Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar
Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced
Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribute the topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.
Enjoy !
Cristina
Peas & Peace
Chocolate-Almond Cookies
This is my go to recipe when I have nothing sweet in the house, have not soaked cashews overnight as many recipes require. This recipe literally takes 20 minutes to make, baking time included ! They are bite size, perfect with a coffee or tea in the afternoon when you need that little pause.
Ingredients: :
3/4 cup almonds
5 pitted dates
1 tbsp maple syrup
1 tbsp almond butter
1/4 cup coconut sugar
1 flax egg (1 tbsp ground flax combined with 2 tbsp water)
Pinch sea salt
2 tbsp of cacao powder
Preheat the oven to 350 F
In a food processor, process the almonds into a fine meal. Add the dates, maple syrup, Salmond butter, coconut sugar, flax egg, sea salt and cacao powder. Process until well combined.
Shape into balls with a scooper (I used a 1 inch but you can certainly make them bigger and use a 1 1/2 inch scooper). Flatten with damp hands. Place onto a lined baking sheet and top with a slivered almond or topping of your choice . Place in the oven to bake for 10 minutes or 15 minutes if you used the larger scooper. They are sooo moisty & yummy !
Enjoy!
Cristina for
Peas & Peace
PICKLING RED ONIONS !
Love pickled red onions on my salads, végé burgers and bowls as a topping
Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.
*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting
After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.
Nutritional Value:
One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.
Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.
* Source for nutrition value: http://www.medicalnewstoday.com
Cristina for
Peas & Peace
Crispy Seitan Asian Style
I love Seitan!, although not easy to find, there is a lovely couple, Caroline & Laurent from @L’ISSUE that make Vegan charcuteries (They have a Facebook page should you want their coordinates). I happen to prefer their products to others, in part for the quality of their ingredients. Their products are sold at IGA’s in St-Jérôme, Prévost, St-Sauveur, Ste-Agathe, Sainte-Adèle, Mont-Tremblant, and Bourassa in St-Sauveur, Ste-Agathe, Mirabel, BioSatva, Les Petits oignons & L’étalage. For the above recipe I used their LE COSTAUD DES LAURENTIDES.
Ingredients:
400 grams of Seitan, sliced into thin strips
Cornstarch
Sesame oil
Sauce:
2 tbsp sesame oil
1/2 cup of Tamari
1/2 cup of water
3 tsp of grated ginger
3 minced garlic cloves
1/2 cup of coconut sugar
To make the sauce, add all the ingredients in a sauce pan and bring to a boil, whisk until everything is combined and coconut sugar has entirely dissolved. Reduce heat to low and simmer for 10 minutes, until it reduces slightly. Set aside.
Pour some cornstarch in a bowl and coat each slice of Seitan shaking off the excess.
Heat the oil in a skillet on medium-high and brown the Seitan on each side. Add the sauce to the Seitan. Cook until the sauce has reduced and coated the Seitan.
You now have made delicious crispe Seitan Asian style !
You can serve in a bowl with rice or other, veggies and top with green onions, sesame seeds, I added a little picked onions that I had made the previous day and pumpkin seeds.
Enjoy !
Cristina for Peas and Peace
Raw Chocolate Chip Cookies
Perfect when hosting or perfect as a gift when invited to someone’s home !
*Makes 12 cookies
1 cup oat flour (or gluten free oat flour)
1 cup ground cashews (grind cashews by pulsing them in a high speed blender until fine)
4 tbsp coconut oil (melted)
1 tsp vanilla extract
1 tsp pink Himalayan salt
1/2 cup maple syrup
3 tbsp of chocolate chips + 12 for topping
1. In a large mixing bowl mix together oat flour and ground cashews
2. Next add coconut oil + vanilla extract + Himalayan salt + maple syrup.
3. Combine these into a dough and add chocolate chips.
4. Mix and form into 12 equal size balls (I used a 1 1/2 inch scooper), then flatten and shape into cookies.
5. Set a chocolate chip on each cookie.
6. Put them on a tray or plate and into the refrigerator to set for at least two hours.
6. Keeps in the fridge max 7 days or freeze
Enjoy !!!
Cristina for Peas and Peace
Stir Fry
Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !
Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.
You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !
Enjoy !
Cristina for Peas & Peace
Matcha Treats !
Ingredients:
1 cup coconut cream
1/2 cup of tahini
3 tbsp of maple syrup
1/3 cup of melted coconut oil
3 tsp of matcha (Buy the culinary matcha for beverages and baking)
Blend the above 5 ingredients until creamy
Pour into a lined loaf tin and place in the freezer to set for 4 hours.
Topping: 100 gr of 56 % baking chocolate
Remove the matcha blend from freezer and pour the melted chocolate over entire surface. Let it set in the fridge for another hour.
Cut into little squares or rectangles and enjoy !!!
Cristina for Peas & Peace
Caramel Cups
Makes 12 mini cups
CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract
Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.
CUPS
200g extra dark chocolate (70% cocoa)
Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.
Sublime !!!
Cristina for Peas & Peace
Végé Burger
I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes eight burgers. *A note,  I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.
For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup
*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !
Ingredients:
1 cup of walnuts
1 cup of cooked chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying
Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste  to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 8 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.
Rest on buns with your favorite toppings and serve with chips or a side salad
Enjoy !!!
Cristina for Peas & Peace
Spanakopita
Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before
12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+ vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed
Feta filling
1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt
Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.
For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.
Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil
Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.
Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.
Enjoy !
Peas and Peace
No Baking Required Date Squares
Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar
CRUST
1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil
DATE FILLING
25 pitted dates roughly chopped
1/2 cup of water
Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper, trace with a pencil all around and then cut with scissors 🙂
In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.
For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.
Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !
Cristina for Peas and Peace
Home Made Sweet Potato Chips
(4 servings)
Vegetable oil
2 very thinly sliced sweet potatoes
1 tbsp chopped Thyme
Sea salt
Simple, Simple, Simple
- Heat the oil in a pot or pan and cook the sweet potato slices in batches until golden and crisp
- Drain on absorbent paper and sprinkle with Thyme and salt
Enjoy them as is or with ketchup or Mayo
Voila !
Cristina for Peas and Peace
Peas & Peace TM 