TRAVELS

Israeli Vegan Sushi đŸŒ±

Art on a plate at Green Roll in Tel Aviv and delicious

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

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

 

 

 

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