Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

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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
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Instructions

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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

Mains, RECIPES

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

Mains, RECIPES

Spanakopita

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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

Desserts, RECIPES

No Baking Required Date Squares

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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

Desserts, RECIPES

Almond Banana Bread

This recipe is simple, quick and has a delicious crumble as a topping. Enjoy it for breakfast or at tea time

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Ingredients:
3 ripe bananas
1 1/2 cup all purpose unbleached flour
1/2 cup almond flour
1/2 cup rolled oats
1/2 cup agave syrup
1/3 cup  vegetable oil
1/2 cup almond milk
1 tsp vanilla extract
2 tbs chia seeds
1 1/2 tsp baking powder
1/2 teaspoon apple cidre vinegar
pinch of salt

For the crumble top
80 g plant based butter
1/2 cup all purpose unbleached flour
1/2 cup cane sugar
1/2 cup chopped almond
3 tsp cinnamon powder

1. Preheat the oven for 365 F degrees.
2. Mash the bananas with a fork and mix with all the wet ingredients. Once combined, add all the remaining ingredients and gently mix with a spatula.
3. Pour into a prepared bread baking tray.
4. Crumble the butter, flour, sugar, almond and cinnamon powder together for the top. Sprinkle over the batter and bake for 55 minutes.

Enjoy !!!

Cristina for Peas and Peace

Desserts, RECIPES

Guilt Free Chocolate Chip Cookies

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They contain no sugar, therefore very healthy !!!

Ingredients

  • 1 cup pitted dates, soaked in hot water to soften, then drained 
  • 3/4 cup almond butter
  • 1 1/2 tsp vanilla extract
  • 3 tbsp coconut oil melted and cooled to room temperature
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips (non-dairy)
Instructions
  1. Preheat oven to 350 degrees and line a large baking sheet with a silicone mat
  2. Process the dates and almond butter in a food processor to form a paste, then process in the remaining ingredients, except for the chocolate chips.
  3. Stir in chocolate, some might not stick to the dough, simply add them to top of cookies once flattened.
  4. Shape into 14 cookies on the baking sheet and flatten.
  5. Bake for 10 minutes
  6. Cool on  a wire rack

Yum !!!

Cristina for Peas and Peace

Breakfast, RECIPES

Oats and Fruits Parfait ❤️

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peasandpeace

Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋
P
A
R
F
A
I
T
🍓

Cristina for Peas and Peace

RECIPES

Breakfast in a mug

 

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Desserts, RECIPES

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

Mains, RECIPES

Shells with a creamy spinach filling

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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

Desserts, RECIPES

No Bake Chocolate Chip Cookies

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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……..

Cristina for Peas and Peace

RECIPES, Sides

Purple Flesh Potatoes Please

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Purple potatoes add a unique flair to your dish due to its beautiful hue. They can be a side or they can be added to a salad !

I roasted mine at 350 for approx half hour

  1. Cut potatoes in half
  2. Then cup 5 to 7 garlic cloves in slivers
  3. Drizzle with olive oil
  4. Once cooked through add your favorite herbs, I in this case added smoked chili flakes and shallots
  5. Salt and Pepper to taste

Nutritional value

  •  fiber
  •  protein
  •  vitamin C
  •  potassium
  •  vitamin B
  •  phosphorus
  •  copper
  •  manganese
  •  thiamine
  •  niacin
  •  magnesium

Enjoy !

Cristina for Peas & Peace

Mains, RECIPES

Wild Rice

Here is a comfort food full of nutrients !

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Don’t be intimidated by wild rice,  approach it in the same way as with other types of rice. 1 cup of rice for 2 cups of water (I add to the water 1 teaspoon of powder bouillon), Bring to a boil then reduce to simmer and let it absorb all the water, simple !. You  can then top it with any of your favorite grilled or sautéed vegetables. I then drizzled a little of my Tahini Sauce (1 tbsp of Tahini, 1 tsp freshly squeezed lemon juice, half a tbsp of olive oil and a pinch of cayenne) you can tweak it to your liking depending on if you prefer it more lemony, and if you want it a little more liquid just add water.

The only difference with wild rice is that it has not been stripped of its vitamins and minerals

Nutritional value per 100 g (3.5 oz)
Energy423 kJ (101 kcal)
21.34 g
Dietary fiber1.8 g
0.34 g
3.99 g
VitaminsQuantity%DV
Vitamin A equiv.

64 μg
Thiamine (B1)
5%

0.052 mg

Riboflavin (B2)
7%

0.087 mg

Niacin (B3)
9%

1.287 mg

Vitamin B6
10%

0.135 mg

Folate (B9)
7%

26 μg

Vitamin C
0%

0 mg

Vitamin E
2%

0.24 mg

MineralsQuantity%DV
Calcium
0%

3 mg

Copper
6%

0.121 mg

Iron
5%

0.6 mg

Magnesium
9%

32 mg

Manganese
13%

0.282 mg

Phosphorus
12%

82 mg

Potassium
2%

101 mg

Sodium
0%

3 mg

Zinc
14%

1.34 mg

  • Source: USDA

I often get asked where I get my protein, vitamins and minerals. Here is a perfect example

Enjoy !

Cristina for Peas and Peace

RECIPES

Two ingredients only !

 

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Photo by Pixabay on Pexels.com

Make your own !  TEETH WHITENING that is !

I kid you not, Baking Soda and Coconut Oil, 2 ingredients that we all have at home.

You are assured of no additives and will not pay the exorbitant amounts certain brands  retail for.

Simply mix one teaspoon of each ingredient in a tiny bowl.  Mix it well, that is until there are no lumps and until you no longer hear a grainy sound.

1st step, floss and brush as you would regularly do, then use your toothbrush to do same but with your mix, use it entirely. Rinse well.

You will notice a difference after the very first time !

I Repeat every month but you can certainly do it once a week if you wish or on a need basis.

 

Cristina for Peas and Peace