Tag: lifestyle

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Healthy Banana Oat Parfaits with Cashew Cream

Cristina Carlos-Supino

* Makes 4 Parfaits

INGREDIENTS

  • ¼ cup cornstarch
  • 2 cups of unsweetened soya milk
  • 4 tablespoons + 2 teaspoons of pure maple syrup
  • ⅛ teaspoon ground nutmeg
  • 1 ¾ teaspoons pure vanilla extract
  • ¾ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ½ cup raw cashews, soaked overnight
  • 1/4 cup of room temperature water
  • 3 large bananas sliced ¼ inch thick

INSTRUCTIONS

  • For the pudding
  • put cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup and then the nutmeg. Bring to boiling over medium heat, whisking constantly so that it doesn’t clump, approximately 3 minutes, until mixture has thickened. Stir in 1 teaspoon of the vanilla. Transfer to a glass or ceramic bowl to cool down.
  • While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture on the prepared baking sheet. Bake for 15 minutes or until oats are golden brown.
  • For cashew cream topping
  • drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla and add ¼ cup of room temperature water. Cover and blend until smooth and creamy. Place in an airtight container and chill.
  • To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits for at least 1 hour.
  • Just before serving, add the remaining oat mixture. Top each with 1 tablespoon cashew cream and extra cinnamon 🙂

Simply delicious !

Cristina for Peas & Peace

Desserts, FOOD PHOTOGRAPHY

Vegan Chocolate Orange Cookies Recipe | Easy and Delicious

Cristina Carlos-Supino

*Makes 12 cookies

INGREDIENTS 

  • 70 g of softened butter
  • 50 g of cane sugar
  • 60 g of brown sugar
  • 2 tbsp of unsweetened almond milk at room temperature
  • 4 drops of pure orange oil extract
  • 25 g of unsweetened cocoa powder
  • 1 tbsp of corn starch
  • ¼ tsp of baking soda
  • 120 g of all-purpose flour

  • 60 g dark chocolate chopped for the drizzling
  • Dried orange zest for decoration and extra flavoring

INSTRUCTIONS

  • Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
  • To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
  • Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
  • Bake for 10 minutes.
  • Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

  • For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
  • Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
  • Let the chocolate harden completely.

 Storage:

Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.

Enjoy !

Cristina for Peas & Peace

BEAUTY

Decadent body butters from MELTEDMTL

Cristina Carlos-Supino

I am so excited ! Just received my body butters from @meltedmtl 
Their products are natural, Vegan and cruelty free. This company is run by a young, talented entrepreneur. Encourage young talent and follow them on Instagram, you can order these butters online ! 
M
E
L
T
E
D
M
T
L

Desserts, RECIPES

Chai Doughnuts with Maple Glazing & Pecans

Cristina Carlos-Supino

I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 & 1/3 cups almond milk
  • 1/4 cup coconut oil melted and cooled
  • 1 tsp vanilla extract
  • Neutral cooking spray

Maple glaze: 

  • 1 cup icing sugar
  • 1/2 tsp cinnamon
  • 2 tbsp Maple syrup
  • 2 tsp almond milk

Topping:

Crushed pecans or nut of your choice

Instructions

  1. Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
  2. Mix all the dry ingredients together in a bowl. Set aside.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Spoon the donut mixture into a piping bag.
  6. Pipe the batter into the pan filling 3/4 of the way full.
  7. Bake for 10 minutes or until a toothpick comes out clean.
  8. To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
  9. Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
  10. Let sit for 30 minutes for the glaze to set.

Enjoy ! and Share 🙂

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 !!!




TRAVELS

Traveling with Peas & Peace

Cristina Carlos-Supino

Jerusalem Israel at the Machane Yehuda Market

TRAVELS

Israeli Vegan Sushi 🌱

Cristina Carlos-Supino

Art on a plate at Green Roll in Tel Aviv and delicious

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

Végé Burger

Cristina Carlos-Supino
fullsizeoutput_ef2

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 eight 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 8 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

Mains, RECIPES

Spanakopita

Cristina Carlos-Supino
fullsizeoutput_ebc

Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before

12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+  vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed

Feta filling

1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt

Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.

For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.

Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil

Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.

Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.

Enjoy !

Peas and Peace

Desserts, RECIPES

No Baking Required Date Squares

Cristina Carlos-Supino
fullsizeoutput_ea2

Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar

CRUST

1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil

DATE FILLING

25 pitted dates roughly chopped
1/2 cup of water

Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper,  trace with a pencil all around and then cut with scissors 🙂

In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.

For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.

Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !

Cristina for Peas and Peace

RECIPES, Sides

Home Made Sweet Potato Chips

Cristina Carlos-Supino
fullsizeoutput_e94

(4 servings)

Vegetable oil
2 very thinly sliced sweet potatoes
1 tbsp chopped Thyme
Sea salt

Simple, Simple, Simple

  1. Heat the oil in a pot or pan and cook the sweet potato slices in batches until golden and crisp
  2. Drain on absorbent paper and sprinkle with Thyme and salt

Enjoy them as is or with ketchup or Mayo

Voila !

Cristina for Peas and Peace

Desserts, RECIPES

Almond Banana Bread

Cristina Carlos-Supino

This recipe is simple, quick and has a delicious crumble as a topping. Enjoy it for breakfast or at tea time

fullsizeoutput_e65
Ingredients:
3 ripe bananas
1 1/2 cup all purpose unbleached flour
1/2 cup almond flour
1/2 cup rolled oats
1/2 cup agave syrup
1/3 cup  vegetable oil
1/2 cup almond milk
1 tsp vanilla extract
2 tbs chia seeds
1 1/2 tsp baking powder
1/2 teaspoon apple cidre vinegar
pinch of salt

For the crumble top
80 g (1 cup) plant based butter
1/2 cup all purpose unbleached flour
1/2 cup cane sugar
1/2 cup chopped almond
3 tsp cinnamon powder

1. Preheat the oven for 365 F degrees.
2. Mash the bananas with a fork and mix with all the wet ingredients. Once combined, add all the remaining ingredients and gently mix with a spatula.
3. Pour into a prepared bread baking tray.
4. Crumble the butter, flour, sugar, almond and cinnamon powder together for the top. Sprinkle over the batter and bake for 70 minutes.

Enjoy !!!

Cristina for Peas and Peace

BEAUTY

Cocooning Love makeup remover

Cristina Carlos-Supino

fullsizeoutput_e4f

 

Back in December 2018 I wrote an article introducing Cocooning Love, a Montreal based company and their deodorant.

I now wish to highlight their makeup remover as well, it is natural, refreshing, gentle and non dehydrating. Having extremely sensitive skin, these elements are essential ! The added bonus is that it is not tested on animals and is eco-friendly.

Need to share that I received my on-line order the day after ! (Free shipping if over $ 50.00).

Support small entrepreneurs and local businesses when possible

 

Cristina for Peas and Peace