Tag: Blog
www.instagram.com/p/BxpM36sAe6u/Orange Cake
Light tasting with a smooth texture, perfect for afternoon tea or anytime ! I used a Bundt shape but you can certainly use any shape pan you prefer.
3 cups of all purpose flour
1 tsp baking powder
1 tsp making soda
Pinch of salt
1 cup sugar
1 cup of coconut milk
1 cup of plant based yogurt
1 cup of plant based butter (softened)
1 tsp vanilla
1 tsp orange extract
1/2 cup freshly squeezer orange juice
I used icing sugar as a topping but you may certainly personalise it with other toppings such as orange zest, shredded coconut or other
Mix all dry together in a bowl and all wet ingredients in a separate bowl. Add the liquid bowl to the dry and stir well until smooth.
Add to a greased pan, I greased mine with oil spray and bake for 1 hour afterwards. Let cake cool down completely and ready to serve !
Cristina for Peas and Peace
Peas & Peace
Radis
Radis (restaurantradis.com) is another Vegan restaurant I discovered, it is located at 361 Rue Bernard West in Montreal. A must ! We were warmly greeted and the service was excellent. As a main course we had a Calzone stuffed with mushrooms, beyond delicious. The portions were quite generous but I could not possibly pass on dessert. If you are to look at the top Picture I absolutely had to taste the Lemon pie, and while savouring our main course the pastry chef…….. proceeds to the Cannoli filling…… , Well ! we could not possibly not taste those as well, so we decided to order one Moka & Hazelnut and one Vanilla & Pistachio !
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Petit Lapin
Petit Lapin (patisseriepetitlapin.com) is a Vegan, gluten and allergie free bakery in Montreal, they have 2 locations. You must stop by. I had the Vanilla with Macha frosting cupcake and my hobby had the Chocolate cupcake, Divine !
Mother’s Day
Mother’s Day, nothing more heartwarming than a hug and beautiful flowers 🌸
Leaves Café
🍃Vegan café Leaves on de la Montagne, downtown Montréal 🌱
Shells with a creamy spinach filling
16 jumbo shells
350 gr semi-firm tofu
2 cups of cooked white beans
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp nutmeg
225 gr frozen spinach, thawed and drained
28 oz strained tomatoes
2 tbsp olive oil
1/4 tsp chili flakes
1/4 cup minced fresh basil
Pre-heat over at 350 degrees
Cook your shells, drain and set aside
In a food processor, purée the tofu, beans, yeast, garlic, lemon zest, juice and nutmeg and add 1/4 of a cup of water. Mix until cream, it might need additional water depending.
In a bowl combine the tomate coulis, olive oil and chili flakes, mix and coat the bottom of a 9 x 13 pan or platter with 3/4 of the coulis
Stuff the jumbo shells with the filling and place on top of the tomatoe coulis and cover with the remaining sauce
Cover with parchment paper and bake for 40 minutes
Garnish with the basil and you’e set !
Cristina for Peas & Peace
Benefits of Seaweed
Seaweed also know as sea vegetable has a high content in Potassium, Iron, Magnesium, Calcium & fibre, no one imagines how nutritional and good seaweed is for us !
In the photo is what I have in the pantry at the moment, top left Gomasio a mix of seaweeds and sesame which I sprinkle as a topping on bowls, then wakame flakes which once soaked I add to salads or bowls or simply add to a miso soup. The Arame (top right) is delicious on salads as well. Bottom right is roasted Nori that I have as a snack or add to bowls. Last but not least the Wakame in full for bowls or soups. Discover the many varieties of seaweeds !
Cristina for Peas & Peace
Chocolate & Caramel Pie
Ingredients
Crust
- 1/2 cup + 2 Tbsp dry roasted almonds
- 2 Tbsp hemp seeds
- 2 Tbsp flax seed meal
- 1 Tbsp cocoa powder
- 3/4 cup roasted coconut flakes
- 8 soft dates
- 1.5 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp almond milk
Caramel Layer
- 1 cup soft medjool dates – soaked in hot water for 15 minutes
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- 1/2 cup almond milk
Chocolate layer
- 1/2 cup full fat coconut milk
- 2/3 cup vegan dark chocolate chips
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 1/4 cup maple syrup
-
Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.
Crust
Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.
Caramel Layer
Drain the soaked dates. Purée all the ingredients with the soaked dates until you get a smooth purée texture Spread evenly on top of the crust.
Chocolate Layer -
Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of the caramel and spread evenly.
Freeze for at least 4 hours, then slice and enjoy !
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No Bake Chocolate Chip Cookies
1 cup oat flour
1 cup ground cashews (grind cashews by pulsing them in a high-speed blender until fine)
4 tbsp melted coconut oil
1 tsp vanilla extract
1 tsp pink Himalayan salt
1/2 cup maple syrup
3 tbsp of cacao nibs
In a large mixing bowl mix together oat flour and ground cashews
Then add coconut oil, vanilla extract, Himalayan salt and maple, combine these into a dough, add cacao nibs and mix together
Form into 12 balls then flatten and shape into cookies.
Put them in the refrigerator to set for two hours and then enjoy !
Keep in the fridge if any leftover……..
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Raw Chocolate Hempseed Brownies
Base
1 3/4 cup pitted dates
1/3 cup shelled hemp seeds
1/2 cup shelled sunflower seeds
3/4 cup roasted cashew nuts
3 tbsp cacao powder
1 tsp vanilla extract
1 tbsp maple syrup
Topping
3 tbsp melted coconut oil
3 tbsp cacao powder
1 tbsp maple syrup
1 tbsp coconut sugar
For the base, roughly grind the sunflower seeds in a food processor then add the cashews and hemp seeds and grind again.
Add the dates and vanilla and blend until it’s mixed well and you get a sticky consistence. Should it not be sticky enough add a little maple syrup at a time.When you have the right consistency press all of the mixture down very firmly into a loaf pan. Pop into the fridge while you prepare the topping.
For the topping, add the cacao, maple syrup and coconut sugar to the melted coconut oil and mix together thoroughly. Pour the topping on top of the brownie base and then place back again in the fridge.
When the topping has set, take out and slice up. Keeps in the fridge for a week or the freezer for a couple of months.
Delicious !
Vancouver in bloom !
Vancouver
Vancouver
Jinya
Ramen bowl
Peas & Peace TM 