Desserts, RECIPES

Roasted Almond Chocolates

5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !

  • makes 15 chocolates

Ingredients:

1/2 cup melted cocoa butter
1/3 cup maple syrup
1 tsp of vanilla
2/3 cup cocoa powder
45 Roasted almonds, you can also use salted roasted almonds if you wish

1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 
2. Using a whisk, add cocoa powder and mix until smooth.


Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. ūüôā


Place in the freezer to firm up for about 15 mins

Remove from mold and place in mini muffin cups of your choice.

Enjoy !

Cristina for Peas and Peace

Breakfast, RECIPES

4 Ingredient Waffle recipe !

  • Makes 8 waffles
  •  2 & 1/4 Cups of all purpose flour
  • 1 Tablespoon of Baking Powder
  • 1/4 Cup Vegan Butter 
  • 1 & 2/3 Cups of Unsweetened Almond Milk

Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal.  Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up

I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !

If any leftover, simply pop them in the toaster !

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

SOFT PUMPKIN COOKIES

These cookies are so soft, like biting into a cloud

*Makes 24 cookies

Ingredients cookies

  • 1 1/2 cups sugar
  • 1/2 cup softened vegan butter
  • 1 1/4 cups pumpkin pur√©e
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

For the pumpkin spice icing

  • 1 cup powdered sugar
  • 2 tablespoons soya milk
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Neutral spray oil for cookie scoop

  1. To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper. 
  2. Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
  3. Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
  4. Sprinkle top with coarse sugar if you wish.

  1. To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
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