Tag: eat plants

Desserts, RECIPES

Baked Cinnamon & Sugar Coated Donuts

Cristina Carlos-Supino

* Makes 12

Ingredients

1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup + 2 tablespoons of soya milk
1 tablespoon of unsweetened applesauce
1 tablespoon vegan butter (Melted)
1 teaspoon of pure vanilla extract

Neutral oil spray to coat the donut pan

Coating

1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
1/4 cup vegan butter (Melted)

Directions for the donuts

  1. Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
  2. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
  3. Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
  4. Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.

For the coating

  1. Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl. 

2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.

Leftover donuts will keep for two days, covered and at room temperature.

Enjoy ! with a Chai tea or a Cappuccino

Cristina for Peas and Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Cristina Carlos-Supino

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Desserts, RECIPES

5 Ingredient Vegan Chocolate Mousse

Cristina Carlos-Supino

You can make this mousse in 5 minutes, literaly ! just pull out your blender and voila you have yourself a treat in no time.

Ingredients (serves 2)

  • 2 large ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup of almond milk
  • 3 tsp of agave
  • 2 tsp pure vanilla extract

Toppings of your choice 🙂

I used chocolate pearls, roasted hazelnuts & a macadamia nut, sprinkled with cocoa powder

Directions:

Purée in a blender or food processor the avocado until smooth.

Mix in together the cocoa powder and milk until well combined.

Add the agave and vanilla extract and blend well one last time.

Transfer the mousse to individual bowls or glasses and store in the fridge until ready to eat.

Delicious and healthy !

Cristina for Peas and Peace

Desserts, RECIPES

Red Velvet Cupcakes

Cristina Carlos-Supino


Recipe makes 12 cupcakes 

Cupcakes:

1 + 3/4 cup all purpose flour 

1 tbsp cocoa powder 

2 tsp baking powder 

1 tsp baking soda 

2 tbsp red beet powder 

1/4 tsp salt

1 cup of sugar

1 1/2 cups unsweetened oat milk

1 tsp vanilla extract

3/4 cup coconut oil (Melted)

1/2 tbsp apple cider vinegar

Vanilla buttercream: 

200g dairy free butter 

3 cups icing sugar 

2 tsp vanilla extract 

1 tbsp cold coconut milk

Topping:

Sprinkle with colors of your choice for a little shimmer 🙂


Preheat the oven to 338F/170C.

Prepare 12 muffin pan with paper liners and set aside. 


In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.

Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth. 
Pipe the frosting onto the cooled cupcakes.

You will truly enjoy these cupcakes !

Cristina for Peas and Peace

Desserts, RECIPES

Roasted Almond Chocolates

Cristina Carlos-Supino

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….. 🙂


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

Desserts, RECIPES

SOFT PUMPKIN COOKIES

Cristina Carlos-Supino

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 purée
  • 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

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

Triple Your Chocolate Pleasure

Cristina Carlos-Supino

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

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

Desserts, RECIPES

Chocolate Orange Soufflé

Cristina Carlos-Supino

Serves 4

Ingredients


2 cups of oat flour 
300ml soya milk 
3 tbsp ground flax  
3 tbsp cocoa powder 
1 1/2 tsp baking powder 
3 mashed bananas
3 tsp orange zest
3 tbsp orange juice ⠀

⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ 
Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy

*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !

Enjoy !