Tag: Cruelty free

Desserts, RECIPES

Orange Loaf

Cristina Carlos-Supino

*Will make about 10 slices

INGREDIENTS

  • 300g all purpose flour
  • 2 tsp baking powder
  • 185g sugar
  • 125ml canola oil
  • 200ml unsweetened almond milk
  • 130ml freshly squeezed orange juice
  • Zest of 2 small oranges
  • 1 tsp vanilla extract

ICING

  • 90g icing sugar
  • 2 tbsp freshly squeezed orange juice

Extra zest for topping

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Grease a 9×5″ loaf tin.
  3. Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
  4. In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
  7. Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
  8. Top with some extra orange zest or oranges slices.

Enjoy !

Cristina for Peas and Peace

RECIPES, Soups

Leek & Potato Soup

Cristina Carlos-Supino

Ingredients

  •  4 medium-sized chopped leeks
  •  2 lbs potatoes, peeled and diced
  •  4 1/2 cups vegetable broth
  •  1 small yellow onion, diced 
  •  2 tablespoons olive oil
  •  3 garlic cloves, minced
  •  salt & black pepper
  •  chives, chopped *optional

Instructions

  1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
  2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
  4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy

Tip

Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Date Squares

Cristina Carlos-Supino

Ingredients:

Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil

Filling
25 pitted & roughly chopped dates
1/2 cup of water

Directions:

1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.

3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).

Cut into squares and serve.

Store in the fridge.

Desserts, RECIPES

Pecan Pie

Cristina Carlos-Supino

Crust
2 cups spelt flour
6 tbsp coconut oil (solid)
1 tsp sea salt
1 tsp ground cinnamon
1/3 cup cold water
Filling
1/2 cup vegan butter
2 cups pecans, coarsely chopped
1/4 cup pecan halves, for topping
1/4 cup plus 2 tbsp coconut sugar
1 cup pitted dates
3/4 cup maple syrup
1/4 cup cornstarch
1 tbsp vanilla extract

Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. 
Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.

Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.

Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool.
Chill in the fridge until ready to serve !!!

If you like you could top you slice of pie with a scoop of vanilla ice cream !!!

Mains, RECIPES

MEAT(LESS) LOAF

Cristina Carlos-Supino

Ingredients:

2 tbsp of olive oil
1 large onion, chopped
1 cup of chopped walnuts
1 cup of rolled oats (or gluten free rolled oats)
1/2 cup of chopped mushrooms
2 cups of vegetable stock
2 chopped garlic cloves
3/4 cup of shredded carrots
3 tbsp of Dijon mustard
4 tbsp of tomate paste
2 tbsp of tamari sauce
350 grams/12 oz of firm tofu
2 tbsp of cornflour (cornstarch)
3/4 cup of breadcrumbs
1 cup of tomate sauce (coulis)
Oil spray

Instructions:

Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.

Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.

Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.

Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.

Add the carrots, mustard, tomate paste, tamari and previously set aside onions.

Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.

Transfer the mixture into the loaf pan and spread the tomate sauce on top.

Bake for 40 minutes and leave to stand for 20 minutes before slicing.

Enjoy !!!




Appetizers, RECIPES

VEGAN MINI QUICHES

Cristina Carlos-Supino

Wish you were in my kitchen at the moment, smells heavenly. You will love this quiche recipe. Perfect for a cool autumn day.

*Makes 24 mini quiches

Ingredients

  • 540 grams tofu, drained
  • 1/2 tsp ground turmeric
  • 1/4 cup nutritional yeast
  • 4 green onions, finely chopped
  • 3 mushrooms, finely chopped
  • 1 tomato, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3/4 cup frozen spinach, finely chopped
  • Pinch of salt
  • Finely ground black pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 375°F/190°C and prepare a 24 or 2 x 12 cup muffin tray by brushing with a little oil
  2. Place tofu, nutritional yeast and ground turmeric into a food processor and blend until the ingredients are creamy. Transfer to a large bowl.
  3. Add the vegetables, salt & pepper to the bowl and mix well.
  4. Scoop tofu vegetable mixture evenly between the 24 muffin cups.
  5. Bake for 30 minutes or so. Delicious !!!
  • Store in the fridge, where they’ll keep for 5 days.

Cristina for Peas &. Peace

TRAVELS

Israeli Vegan Sushi 🌱

Cristina Carlos-Supino

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

Desserts, RECIPES

Apple Crumble Cake

Cristina Carlos-Supino

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

Mains, RECIPES

Stir Fry

Cristina Carlos-Supino

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

Desserts, RECIPES

Caramel Cups

Cristina Carlos-Supino

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

BEAUTY

Cocooning Love makeup remover

Cristina Carlos-Supino

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Back in December 2018 I wrote an article introducing Cocooning Love, a Montreal based company and their deodorant.

I now wish to highlight their makeup remover as well, it is natural, refreshing, gentle and non dehydrating. Having extremely sensitive skin, these elements are essential ! The added bonus is that it is not tested on animals and is eco-friendly.

Need to share that I received my on-line order the day after ! (Free shipping if over $ 50.00).

Support small entrepreneurs and local businesses when possible

 

Cristina for Peas and Peace

RECIPES

Breakfast in a mug

Cristina Carlos-Supino

 

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HEALTH

Some can get away without

Cristina Carlos-Supino

Many can get away with not wearing a deodorant, I for one can not, not blessed in that aspect  and stink from a mile away.  I certainly tried going without…… but simply the fact that I could not bare my own scent was not a good sign .

That being established, then the question was what deodorant to use ?. Remember in one of my previous articles on how skin absorbs all that we apply on it. Well I surely didn’t want my body absorbing anything toxic. I gear towards natural, vegan and cruelty free.

I can suggest the one I use, but do shop around as everyone has their preferences in scents  and other.

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I love the light scent of the grapefruit and lavender !

I use a few of Cocooning Love’s products: www.cocooninglove.com  They are a local Company,  this way I am also supporting and giving a small local business a chance.

Cristina for Peas and Peace