Desserts, RECIPES

No Bake Strawberry Shortcake

Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !

*Makes 16 squares

Ingredients

Crust

  • ¾ cup of raw cashews (not soaked)
  • ¼ cup of almond flour
  • pitted dates
  • 2 tablespoons coconut oil
  • ¼ teaspoon salt

Filling

  • 2 cups of raw cashew (soaked overnight)
  • ½ cup of canned coconut milk
  • ¼ cup coconut oil, melted and cooled,
  • ⅓ cup pure maple syrup
  • 1 lemon
  • 1 tablespoon pure vanilla extract
  • 2 cups small strawberries, halved

Neutral oil to grease an 8 x 8 pan

Instructions

Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.

For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.

In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.

Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.

Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.

Store leftovers tightly wrapped in the freezer.

Cristina for Peas & Peace

Appetizers, Mains, RECIPES

Spinach & Ricotta Cannelloni

*Makes 18 cannellonis

INGREDIENTS:

  • 2 1/2 cups of Ricotta (see my easy recipe that you can prepare in advance) or you can buy store bought
  • 3 cups of your favorite tomato sauce or store bought (one 700ml jar)
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 142 grams/5 oz of spinach
  • Fresh basil leaves (scissorred), 20 grams approximately
  • 18 oven ready cannellonis (Way easier to stuff !)
  • INSTRUCTIONS:
  • Preheat your oven to 350F
  • Heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn’t brown. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted. 
  • In a bowl add the cooked spinach and onions to the ricotta and stir with a wooden spoon. Add in the basil, keep some basil leaves for garnish if you wish.
  • Brush the bottom of your oven dish pan with oil so that the cannellonis dont stick.
  • Scoop the ricotta mixture into a large (16 inch) pipping bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the stuffed noodles in the baking dish in a single layer. Cover with the tomato sauce making sure each noodle is coated. 
  • Follow the baking directions on your pasta package, it may vary.
  • Remove from the oven and garnish with basil leaves. 

Yum !!! perfect as an appetizer or main course

Cristina for Peas & Peace

Cheeses, RECIPES

Creamy Cashew Based Ricotta

Only three ingredients !

*Makes 2 1/2 Cups

Only 4 ingredients

Ingredients:

1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste

Drain & rinse the tofu and the cashews

Blend all of the ingredients in a food processor

As simple as that !!!

The ricotta will keep in the fridge for 4 days.

Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !

Cristina for Peas & Peace

Dressings, RECIPES

Asian Dressing

Quick and easy, made with ingredients you likely already have in the fridge

*Makes 2 cups

Dressing can be stored in the refrigerator for 5 days

Ingredients

  • 6 Tablespoons of soya sauce
  • 6 Tablespoons of maple syrup
  • 6 Tablespoons of rice vinegar
  • 6 large garlic cloves
  • 2 tbsp of ginger
  • 2 tbsp of tahini
  • Juice of lime juice
  • 2 tbsps of white miso

Blend all ingredients in your blender for 1 minute

Add to your salads or bowls !

Cristina for Peas and Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace