Desserts, RECIPES

Homemade Chocolates

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

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 !

Bread, Focaccia, Pizza, RECIPES

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




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, 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

Desserts, RECIPES

No Bake Carrot & Coconut Energy Balls


Loaded with natural sugar, healthy fats and fiber to satisfy your cravings

Makes 12 balls


* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)

Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.

Keep refrigerated for 1 hour.

Stores in the fridge up to 1 week. 

Enjoy !

Peas & Peace

HEALTH

Follow your dreams !!!

I am 57 years old, and I am here to dispel the notion that being a certain age restricts you in terms of the activities you can do. I am a firm believer in the notion that age is but a number, it is all in how you feel on the inside. I would like to illustrate this via my love of ballet.

From a young age, I have been fascinated with the dance world, and the innovative ways in which it marries music, movement, and expression. I Took ballet classes in my teens, but life caught up with me, and I eventually resorted to simply spectating at performances here and there, nothing more. However, as time went on, I could no longer fight the urge to revisit it for myself. There was one small thing holding me back in my mind. If I were to go back, and start from the beginning, I would be placed in a class with young children, and would need to keep up with them, and the fear of old knee and other injuries flaring as well. Still, despite all of these apparent concerns, something compelled me to enroll myself.

This is a photo of me at my midterm recital, as you can attest, my fifth positon is not perfect and I need to work on and improve many movements and steps. Regardless, I made it! I attend two hour classes twice a week and can keep up with my much much younger class mates. My passion for the art of ballet inspired me to push my limits, stay fit, practice the sequences, and better myself with each and every class.

Somewhere, I am hoping that I could maybe also be an inspiration to a parent or grand parent, anyone really to follow their passion or dream. This goes to show that no matter how old you are, you can do anything you set your mind to, it’s never too late! If there’s something you’ve always wanted to do, find out the necessary steps, and work towards your goal.

Pies, Quiches, RECIPES

Eggless Quiche

*Makes 8 Servings

Ingredients

For the crust:

  • 1 tablespoon ground flaxseeds
  • 5.5 tablespoons water
  • 1 cup almond flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water, as needed

For the filling:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped baby spinach
  • 500 gr of silken tofu, drained
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt

Instructions

For the crust:

  • Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
  • Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
  • In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
  • Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.

For the filling:

  • In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
  • In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
  • Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
  • Cool for 15 minutes before slicing.

Desserts, RECIPES

No Bake, Double Chocolate & Peanut Butter Treats

INGREDIENTS

  • 3/4 cup smooth peanut butter
  • 5 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/4 cup oat flour
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 1/4 cup vegan chocolate chips
  • 1/4 cup cacao nibs

INSTRUCTIONS

  1. In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
  2. Stir in the cocoa powder and oat flour until a thick mixture forms.
  3. Mix in the chocolate chips and cacao nibs.
  4. With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
  5. Store in the fridge and enjoy !
RECIPES, Soups

Matzo Ball Soup

*Makes 12 Balls

Ingredients for the Matzo Balls

1 cup matzo meal
1/4 cup chickpea flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup soya milk
1/4 cup canola oil

Ingredients for the Soup

1 tablespoon of olive oil
2 medium carrots, diced
3 garlic cloves, minced
6 cups vegetable broth
1/4 cup chopped fresh dill
Salt and pepper to taste

Instructions

To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.

Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.

To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.

Add the garlic and continue to sauté for another minute.

Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.

Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.

Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.

When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.

Ladle into bowls and serve.

Desserts, RECIPES

No Bake Date Squares

Ingredients:

Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil

Filling
25 pitted & roughly chopped dates
1/2 cup of water

Directions:

1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.

3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).

Cut into squares and serve.

Store in the fridge.

RECIPES

Make Your Own Chai Mix

I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it

INGREDIENTS

  • 2 teaspoons ground cardamom
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 4 teaspoons ground cinnamon
  • 2 teaspoon ground cloves
  • 6 teaspoons ground ginger

INSTRUCTIONS

  1. Mix all ingredients together.

That simple !!!

Cristina for Peas and Peace

Desserts, RECIPES

Pecan Pie

Crust
2 cups spelt flour
6 tbsp coconut oil (solid)
1 tsp sea salt
1 tsp ground cinnamon
1/3 cup cold water
Filling
1/2 cup vegan butter
2 cups pecans, coarsely chopped
1/4 cup pecan halves, for topping
1/4 cup plus 2 tbsp coconut sugar
1 cup pitted dates
3/4 cup maple syrup
1/4 cup cornstarch
1 tbsp vanilla extract

Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. 
Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.

Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.

Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool.
Chill in the fridge until ready to serve !!!

If you like you could top you slice of pie with a scoop of vanilla ice cream !!!

Desserts, RECIPES

Brownies

For the base:
235g pitted dates
200g hazelnuts
100g walnuts
100g coconut butter
50g almond flour
50g cacao powder
2 tbsp coconut nectar
Put everything into a food processor until finely ground.


Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom. 


For the frosting:
150g maple syrup
120g coconut oil (melted)
80g cashew butter
50g cacao powder
Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares. 

Delicious !!!


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Mains, RECIPES

MEAT(LESS) LOAF

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

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
  • Canola spray oil

Instructions

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