Breakfast, Desserts, RECIPES

Chocolate Chunk Cookies

*Makes 6 cookies

Perfect for breakfast or as a snack, these cookies are tender and just sweet enough 🙂

Ingredients
* 1 cup of all purpose flour
* 1/2 tsp of cinnamon
* 1/2 tsp of baking powder
* Pinch of salt
* 1/3 cup of melted butter
* 1/3 cup of brown sugar
* 1 tbsp of ground flax mixed with 4 tbsp of water (Mix and let rest for 5 minutes)
* 1 tsp of vanilla extract
* 1/4 cup of chocolate chunks (Can be chocolate of your choice)

Insructions
* Pre-heat oven at 350 °F
* In a bowl, mix flour, cinnamon baking powder and salt.
* In a separate bowl, whisk the butter with the brown sugar, then add the flax mixture and the vanilla extract. Mix until ingredients are well combined.
* Add this mixture to the dry ingredients and then add the chocolate chunks.
* Use an ice cream scooper and form 6 dough balls unto a silicone lined tray.
* Sligthly flatten each cookie with a flat spatula.
* Bake for 12 minutes.

Voila ! you have yourself home made cookies in no time

Cristina for Peas and Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦

*Makes 12 biscuits

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

2 cups of all purpose flour

1 tbsp of baking powder

1/2 tsp of salt

1 tsp of onion powder

2 tsp of garlic powder

2 tbsp of chopped chives

2 tbsp of fresh parsley chopped

1 cup unsweetened soya milk

1 tbsp of apple cider vinegar

1/3 cup plus 2 tbsp melted vegan butter

2 cups of vegan shredded cheddar cheese 

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Add the apple cider vinegar to the soya milk and set aside 

2. In a large bowl mix together the flour, baking powder and salt

3. Pour the melted butter into the milk before adding it to the flour mixture

4. Gently stir to combine and before fully combined add in the cheese, the chives, the parsley, onion powder and garlic powder. Mix until all these ingredients are well incorporated.

5. Scoop out the biscuits onto a large lined baking sheet using an ice cream scoop.

6. Bake at 450 for 20 minutes or until golden on top

Ooooh so delicious with breakfast or simply on their own

Enjoy !

Cristina for Peas & Peace 🙂

HEALTH

Purple Cauliflower

Flavours in a dish are really important however if everything in your plate is the same hue or colour it is not as appealing to the eye. Have fun and add colour to your dishes !

Here is a perfect example

Purple cauliflower has a mild, sweet, and nutty flavor. Delicious steamed, roasted or raw 🙂

You will also see below the vitamin C content, who would of imagined !!!

Nutrition Facts
For a Serving Size of 0.17 medium head cauliflower (85g)
Calories 20Calories from Fat 0(0%)
% Daily Value *
Total Fat 0g
Sodium 25mg2%
Carbohydrates 4g
Net carbs 2g
Sugar 2g
Fiber 2g8%
Protein 2g
Vitamins and minerals
Vitamin A 0μg0%
Vitamin C 54mg90%
Calcium 20mg2%
Iron 0.4mg5%
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Cristina for Peas & Peace

Mains, RECIPES, Sides, Uncategorized

Creamy Mushroom Rice

*Serves 4 as a main dish or 6 as a side dish

INGREDIENTS⠀
3 tbsp olive oil⠀⠀
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, minced⠀⠀
1 1/2 cups white rice⠀⠀
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)⠀⠀
4 cups vegetable stock, plus if needed⠀⠀
2 tbsp tahini *this is what gives it its creamyness 🙂
Fresh lemon juice of 1 small lemon
Salt and pepper to taste⠀⠀

INSTRUCTIONS⠀⠀
1. In a large pot, heat olive oil and saute the shallots and garlic.

2. After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water.

3. Pour in the vegetable stock, stir in the tahini and cover the pot. simmer on low heat, stirring frequently, until the rice is cooked through.

4. Season with salt, pepper, and lemon the juice.

There ! you’ve made yourself a bowl of yummy flavourful rice !

Cristina for Peas and Peace

Breakfast, Desserts, RECIPES

BLUEBERRY OAT SQUARES

  • Makes 9 squares

INGREDIENTS

For the filling

  • 16 oz of blueberries
  • 1/4 cup of agave
  • freshly squeezed lemon juice (1 lemon)
  • 1/8 cup of water
  • 1/2 teaspoon of pur vanilla extract
  • 2 tablespoons of arrowroot  powder + 2 tablespoons of cold water (mixed together)

For the crust

  • 1 1/2 cups of rolled oats (not instant)
  • 1 12 cups of oat flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons of baking powder
  • 1/3 cup unsweetened of apple sauce
  • 1/3 cup of agave
  • 1 teaspoon of pur vanilla extract
  • 2 tablespoons of coconut oil (melted)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2.  Oil a 8×8 inch baking pan and set aside.
  3. In a small sauce pan, bring the blueberries, agave, lemon juice, and water to a boil over medium high heat.  Once boiling, stir in the vanilla and the arrowroot mixture.  
  4. Remove from heat and allow to cool.  
  5.  Combine the oats, the oat flour, cinnamon, baking powder in a bowl and mix well.
  6. Add the applesauce, agave, and vanilla and mix until well combined.  
  7. Add the coconut oil into the mixture and combine well.  
  8. Press the mixture evenly with the back of a spatula into the bottom of your pan.
  9. Pour the blueberry mixture on top of the crust layer.  
  10. Bake for 30 minutes.  
  11. Allow to cool before cutting into squares.
  12. Keeps in the refrigerator for 1 week.

You might want to add a scoop of vanilla ice cream on top……… 🙂 just saying 🙂

Enjoy !!!

P.S. Arrowroot is used as a thickener, it has more fiber than corn flour and considered gluten free

Cristina for Peas & Peace

Desserts, RECIPES

Lemon Custard Tarts

  • Makes 8 mini tarts
  • You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

  • 2 cups of almond flour
  • 4 tbsp of coconut oil (Melted)
  • 4 tbsp good grade maple syrup
  • pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

  • 1 cup lemon juice (Approx 5 Lemons)
  • 1 can (400 ml) of full fat coconut milk at room temperature
  • ¼ cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder 
  • pinch of ground turmeric for colouring

Instructions

  • Brush 8 x 4 inch tins with the vegetable oil.
  • Preheat oven to 350 degrees.

For the Tart Shells

  • Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

  • Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
  • Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
  • Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

Cristina for Peas & Peace

Desserts, RECIPES

Almond Cookies

  • Makes 6 cookies

Scoop with an ice cream scooper 6 equal portions, roll into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Gently press slivered almonds on top of each cooki

NGREDIENTS

  • 1 cup almond meal or flour
  • 1 cup white rice flour
  • 1/2 tsp baking powder
  • 1/3 cup maple syrup
  • 3 tbsp melted coconut oil
  • Pinch of salt
  • 1 tsp almond extract
  • Slivered almonds for topping

INSTRUCTIONS

  1. Preheat the oven to 350F and line a baking tray with a silicone mat.
  2. In a large mixing bowl, combine almond meal, rice flour, baking powder and salt.
  3. Add maple syrup and melted coconut oil and stir to combine well.
  4. Scoop out with an ice cream scooper 6 even portions of dough, roll each into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Place and gently press slivered almonds on top of each cookie.
  5. Bake for 12 minutes or until the edges are slightly golden brown and the tops appear dry.
  6. Remove from the oven and allow to cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely before serving.

Enjoy !

Cristina for Peas & Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

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

Cookie Sandwiches

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

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….. 🙂


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

Lemon & Poppyseed Muffins made with Aquafaba

What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.

Ingredients

  • 2 and 2/3 cups all-purpose flour
  • 2 tbsp poppy seeds
  • 2 and 3/4 tsp baking powder
  • 1/3 cup aquafaba 
  • 1/3 cup canola
  • 3/4 cup granulated organic sugar
  • 1 cup soya milk
  • 1 and 1/2 tsp vanilla extract
  • 3/4 tsp teaspoon pure lemon extract
  • 1 tbsp lemon zest (approximately 2 lemons)

Instructions

  • Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
  • Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
  • Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, and zest and whisk well.
  • Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
  • Fill the wells about three-quarters full with the batter. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 to 20 minutes.
  • Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.

!

Enjoy

Cristina for Peas and Peace

HEALTH

Home Made Orange Juice !

Always better than store bought.

No preservatives, no added sugars.

Made in no time.

It doesn’t have to be expensive, simply buy the less costly oranges you can find at the market.

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

Condiments, RECIPES

Baked Garlic

3 whole garlic bulbs
3 tbsp of olive oil

Slice off the top of 2 or 3 garlic bulbs, drizzle with the olive oil and bake for 45 minutes at 325F or until garlic is tender and husks are golden brown.

Press with a fork and spread on a warm crusty baguette ! or add baked garlic to pasta sauces, salads or as a pizza topping.

*I purchased my garlic baker at Boutique Réunion http://boutiquereunion.com

Cristina for Peas and Peace