Tag: Eat Clean

RECIPES, Sides

Scalloped Potatoes

Cristina Carlos-Supino

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

Homemade Chocolates

Cristina Carlos-Supino

These are great as a gift or simply as a treat for yourself or your family

Ingredients

  • 1 cup chopped cocoa butter
  • 5 tbsp maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract 
  • 1 pinch sea salt 
  • Rose petals & corse sea salt for topping

Instructions

  • Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain Marie”).
  • To the mixing bowl, add cocoa butter and let melt.
  • Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
  • Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
  • Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with rose petals and corse sea salt or any topping of your choice, get creative !
  • Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
  • Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Made with Love

Peas and Peace

Bread, Focaccia, Pizza, RECIPES

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

Cristina Carlos-Supino




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

RECIPES, Sauces

Vegan Pesto in 10 minutes !!!

Cristina Carlos-Supino

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

Desserts, RECIPES

Raw Chocolate Chip Cookies

Cristina Carlos-Supino

Perfect when hosting or perfect as a gift when invited to someone’s home !

*Makes 12 cookies

1 cup oat flour (or gluten free oat flour)

1 cup ground cashews (grind cashews by pulsing them in a high speed blender until fine)

4  tbsp coconut oil (melted)

1 tsp  vanilla extract

1 tsp pink Himalayan salt

1/2 cup maple syrup

3 tbsp of chocolate chips + 12 for topping

1. In a large mixing bowl mix together oat flour and ground cashews 

2. Next add coconut oil + vanilla extract + Himalayan salt + maple syrup.

3. Combine these into a dough and add chocolate chips.

4. Mix and form into 12 equal size balls (I used a 1 1/2 inch scooper), then flatten and shape into cookies.

5. Set a chocolate chip on each cookie.

6.  Put them on a tray or plate and into the refrigerator to set for at least two hours.

6. Keeps in the fridge  max 7 days or freeze 

Enjoy !!!

Cristina for Peas and Peace