RECIPES, Sides

Scalloped Potatoes

The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.

*Makes 9 or 18 portions depending on what size you cut them

Ingredients

  • 6 tsp olive oil 
  • 1/2 cup finely chopped onion
  • 6 cloves of garlic, finely chopped
  • 6 tbsp all purpose flour (all purpose)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2  tsp onion powder
  •  zest of 1/2 of a lemon 
  • 1 tsp of rosemary
  • 1 tsp  of thyme
  • 1 tsp miso paste
  • 2 tsp stoneground mustard 
  • 4 cups of soya milk at room temp 
  • 4 large or 8 medium yukon gold potatoes
  • Neutral spray oil

Instructions

  • Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
  • Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
  • Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
  • Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
  • Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
  • I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

Triple Your Chocolate Pleasure

A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !

Makes 8 cupcakes

Ingredients


Chocolate Cupcakes

  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup melted coconut oil
  • 2 tsp espresso
  • 1 tsp vanilla
  • 1 cup of spelt flour
  • 3/4 cup cane sugar
  • 5 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • pinch of  salt

Chocolate frosting

  • 1 cup vegan butter
  • 1/2 cup cocoa powder
  • 4 cups icing sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • pinch of salt

Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
  2. Mix the almond milk and apple cider vinegar and set aside
  3. Next, add the coconut oil and vanilla extract
  4. Mix all the dry ingredients together in a bowl
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth
  6. Spoon the batter into your pan, filling 3/4 of the way
  7. Bake for 20 minutes, or until a toothpick comes out clean
  8. To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
  9. Use a piping bag to pipe icing onto the cupcakes
  10. Top with chocolate chips  & chocolate chunks

Enjoy !

Cristina for Peas & 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 !

Desserts, RECIPES

Maple Cupcakes with Maple Frosting !!!

  • Makes 6 cupcakes

Cupcake Ingredients

  • ½ cup of soya milk
  • ½ cup of maple syrup
  • ⅓ cup of sunflower oil
  • 1 tablespoon ground flax seeds
  • 1 teaspoon of vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1⅓ cups of spelt flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Instructions 

preheat oven to 350ºF

Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners

In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined

In a large bowl, sift together the flour, baking powder and baking soda

Pour the wet ingredients over the dry and whisk until combined; do not overmix

Using a large ice cream scoop, scoop the batter into the prepared muffin cups

Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean

Let the cupcakes cool completely before frosting

Frosting Ingredients

  • 8 onces of plant based butter at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine

Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture

You are ready to frost your cupcakes !!!

*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂

Enjoy !!!

Cristina for Peas and Peace