Tag: Eatclean

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

Mains, RECIPES

MEAT(LESS) LOAF

Cristina Carlos-Supino

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

Cristina Carlos-Supino

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
  • Olive oil

Instructions

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

Condiments, RECIPES

PICKLING RED ONIONS !

Cristina Carlos-Supino

Love pickled red onions on my salads, végé burgers and bowls as a topping

Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.

*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting

After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.

Nutritional Value:

One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.

Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.

* Source for nutrition value: http://www.medicalnewstoday.com

Cristina for

Peas & Peace

Mains, RECIPES

Stir Fry

Cristina Carlos-Supino

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace