RECIPES

Raw Chocolate Chip Cookies

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

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

RECIPES

Stir Fry

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

RECIPES

Matcha Treats !

Ingredients:

1 cup coconut cream
1/2 cup of tahini
3 tbsp of maple syrup
1/3 cup of melted coconut oil
3 tsp of matcha (Buy the culinary matcha for beverages and baking)

Blend the above 5 ingredients until creamy

Pour into a lined loaf tin and place in the freezer to set for 4 hours.

Topping: 100 gr of 56 % baking chocolate

Remove the matcha blend from freezer and pour the melted chocolate over entire surface. Let it set in the fridge for another hour.

Cut into little squares or rectangles and enjoy !!!

Cristina for Peas & Peace


RECIPES

Végé Burger

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I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes four burgers. *A note,  I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.

For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup

*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !

Ingredients:

1 cup of walnuts
1 cup of cooked  chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying

Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste  to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 4 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.

Rest on buns with your favorite toppings and serve with chips or a side salad

Enjoy !!!

Cristina for Peas & Peace

 

 

 

 

RECIPES

No bake coffee cheese cake

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Crust

200 gr almonds
30 gr shredded coconut
8 pitted dates

Filling

400 gr soaked cashews (up to 12 hours)
160 gr oat milk
160 gr maple syrup
1 tbsp cacao powder
2 shots of espresso

Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.

Press the crust into an 8 inch springform pan and set aside.

Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.

Decorate with your favorite toppings, could be a chocolate drizzle, berries  or simply as is

Delicious !

Cristina for Peas & Peace