RECIPES, Sides

Scalloped Potatoes

The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.

*Makes 9 or 18 portions depending on what size you cut them

Ingredients

  • 6 tsp olive oil 
  • 1/2 cup finely chopped onion
  • 6 cloves of garlic, finely chopped
  • 6 tbsp all purpose flour (all purpose)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2  tsp onion powder
  •  zest of 1/2 of a lemon 
  • 1 tsp of rosemary
  • 1 tsp  of thyme
  • 1 tsp miso paste
  • 2 tsp stoneground mustard 
  • 4 cups of soya milk at room temp 
  • 4 large or 8 medium yukon gold potatoes
  • Neutral spray oil

Instructions

  • Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
  • Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
  • Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
  • Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
  • Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
  • I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

Triple Your Chocolate Pleasure

A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !

Makes 10 cupcakes

Ingredients


Chocolate Cupcakes

  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup melted coconut oil
  • 2 tsp espresso
  • 1 tsp vanilla
  • 1 cup of spelt flour
  • 3/4 cup cane sugar
  • 5 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • pinch of  salt

Chocolate frosting

  • 1 cup vegan butter
  • 1/2 cup cocoa powder
  • 4 cups icing sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • pinch of salt

Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
  2. Mix the almond milk and apple cider vinegar and set aside
  3. Next, add the coconut oil, vanilla extract and espresso
  4. Mix all the dry ingredients together in a bowl
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth
  6. Spoon the batter into your pan, filling 3/4 of the way
  7. Bake for 20 minutes or until a toothpick comes out clean
  8. To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
  9. Use a piping bag to pipe icing onto the cupcakes
  10. Top with chocolate chips  & chocolate chunks

Enjoy !

Cristina for Peas & Peace

Bread, Focaccia, Pizza, RECIPES

No Knead, Kalamata Olive, Sun Dried Tomates and Rosemary Focaccia




7 cups all-purpose whole wheat flour
1 tbsp coarse sea salt for sprinkling
1 tsp active dry yeast
3 1/2 cups warm water
1 tbsp agave
1/3 cup olive oil *
1 small red onion , thinly sliced
1/3 cup sun-dried tomatoes , chopped
1/3 cup Kalamata pitted olives , chopped  *
2 fresh rosemary sprigs

& some chili flakes

Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal

1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough.
2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size).
3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably.
4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt.
5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.

Fluffy and tasty !

Cristina for Peas and Peace

Desserts, RECIPES

Orange Loaf

*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

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

Pies, Quiches, RECIPES

Eggless Quiche

*Makes 8 Servings

Ingredients

For the crust:

  • 1 tablespoon ground flaxseeds
  • 5.5 tablespoons water
  • 1 cup almond flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water, as needed

For the filling:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped baby spinach
  • 500 gr of silken tofu, drained
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt

Instructions

For the crust:

  • Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
  • Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
  • In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
  • Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.

For the filling:

  • In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
  • In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
  • Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
  • Cool for 15 minutes before slicing.

Desserts, RECIPES

Tiramisu Verrines

*Makes 4 portions

Crust
2 cups of pecans
12 dates
1 tsp espresso coffee
2 tsp vanilla

Filling
1¾ cup raw cashews (not soaked)
1 tsp espresso coffee
1 cup soy milk


⅓ cup maple syrup
⅓ cup melted coconut oil
1 tsp vanilla
cacao powder for dusting

For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.

For the filling, combine all of the ingredients in a high speed blender and blend until smooth.

Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom.
Add the filling on top of the crust. dust with cacao powder.

Refrigerate for at least 2 hours

Desserts, RECIPES

No Bake Date Squares

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.

RECIPES

Make Your Own Chai Mix

I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it

INGREDIENTS

  • 2 teaspoons ground cardamom
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 4 teaspoons ground cinnamon
  • 2 teaspoon ground cloves
  • 6 teaspoons ground ginger

INSTRUCTIONS

  1. Mix all ingredients together.

That simple !!!

Cristina for Peas and Peace

Desserts, RECIPES

Brownies

For the base:
235g pitted dates
200g hazelnuts
100g walnuts
100g coconut butter
50g almond flour
50g cacao powder
2 tbsp coconut nectar
Put everything into a food processor until finely ground.


Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom. 


For the frosting:
150g maple syrup
120g coconut oil (melted)
80g cashew butter
50g cacao powder
Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares. 

Delicious !!!


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Mains, RECIPES

MEAT(LESS) LOAF

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

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
  • Canola spray oil

Instructions

  1. Preheat the oven to 375°F/190°C and prepare a 24 or 2 x 12 cup muffin tray by spraying with a little oil
  2. Place tofu, nutritional yeast and ground turmeric into a blender 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

Mains, RECIPES

PAELLA

*4 Portions

INGREDIENTS

  • 1/2 tsp saffron
  • 600ml vegetable stock
  • 3 Tbsp olive oil
  • 1 vegan chorizo style sausage (preferably spicy)
  • 1 onion finely chopped
  • 6 garlic cloves
  • 1 red pepper cut into thin strips
  • 6 cherry tomatoes cut in quarters
  • 1 tbsp tomato purée
  • 2 tsp smoked paprika
  • 200g rice
  • 1 cup frozen peas
  • 1 lemon
  • Chili, salt & pepper if desired

INSTRUCTIONS

  1. Place hot vegetable stock and saffron in a bowl and leave to infuse
  2. Heat a tbsp of oil in a large frying pan on medium heat. Cut the chorizo sausage into small chunks and fry for about 5 minutes until starting to brown on all sides
  3. Transfer the chorizo pieces into a bowl and save for later
  4. Pour remaining 2 tbsp of olive oil into the pan and add the onion. Fry for a few minutes and then add the crushed garlic and peppers
  5. After a few minutes add cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes
  6. Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
  7. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
  8. Add the frozen peas and sausage and stir
  9. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper and chili flakes
  10. Squeeze juice from half the lemon and use the other half to decorate

Voila !!!

Desserts, RECIPES

Maple Cupcakes with Maple Frosting !!!

  • Makes 6 cupcakes

Cupcake Ingredients

  • ½ cup of soya milk
  • ½ cup of maple syrup
  • ⅓ cup of sunflower oil
  • 1 tablespoon ground flax seeds
  • 1 teaspoon of vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1⅓ cups of spelt flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Instructions 

preheat oven to 350ºF

Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners

In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined

In a large bowl, sift together the flour, baking powder and baking soda

Pour the wet ingredients over the dry and whisk until combined; do not overmix

Using a large ice cream scoop, scoop the batter into the prepared muffin cups

Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean

Let the cupcakes cool completely before frosting

Frosting Ingredients

  • 8 onces of plant based butter at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine

Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture

You are ready to frost your cupcakes !!!

*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂

Enjoy !!!

Cristina for Peas and Peace

RECIPES, Sauces

Vegan Pesto in 10 minutes !!!

Done in 10 minutes

Perfect for pastas, as a spread or a dressing. The only different ingredient from the traditional pesto is nutritional yeast instead of parmesan. healthier and tastier

Ingredients

  • 2 cups packed fresh basil (stems removed)
  • 3 Tbsp pine nuts
  • 4 Tbsp of nutritional yeast
  • 3 large cloves garlic 
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 tsp sea salt 
  • 3 Tbsp extra virgin olive oil

Instructions

  1. In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and mix on high until a loose but somewhat grainy paste forms.
  2. Add olive oil a little at a time (streaming in while the machine is on through the spout) and scrape down sides as needed.

Simple as that !

*Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.

Enjoy !

Cristina for Peas & Peace