BEAUTY

Decadent body butters from MELTEDMTL

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 ! 
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Desserts, RECIPES

Chai Doughnuts with Maple Glazing & Pecans


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

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

Jerusalem Israel at the Machane Yehuda Market

TRAVELS

Israeli Vegan Sushi 🌱

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