RECIPES, Sides

Chioggia Beet, Tomato & Hazelnut Salad

The beautiful fuchsia and white striped beets look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂

Cristina for 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 !

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

Mains, RECIPES

PAELLA

*4 Portions

INGREDIENTS

  • 1/2 tsp saffron
  • 600ml vegetable stock
  • 3 Tbsp olive oil
  • 1 vegan chorizo style sausage (preferably spicy)
  • 1 onion finely chopped
  • 6 garlic cloves
  • 1 red pepper cut into thin strips
  • 6 cherry tomatoes cut in quarters
  • 1 tbsp tomato purée
  • 2 tsp smoked paprika
  • 200g rice
  • 1 cup frozen peas
  • 1 lemon
  • Chili, salt & pepper if desired

INSTRUCTIONS

  1. Place hot vegetable stock and saffron in a bowl and leave to infuse
  2. Heat a tbsp of oil in a large frying pan on medium heat. Cut the chorizo sausage into small chunks and fry for about 5 minutes until starting to brown on all sides
  3. Transfer the chorizo pieces into a bowl and save for later
  4. Pour remaining 2 tbsp of olive oil into the pan and add the onion. Fry for a few minutes and then add the crushed garlic and peppers
  5. After a few minutes add cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes
  6. Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
  7. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
  8. Add the frozen peas and sausage and stir
  9. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper and chili flakes
  10. Squeeze juice from half the lemon and use the other half to decorate

Voila !!!

TRAVELS

Traveling with Peas & Peace

Jerusalem Israel at the Machane Yehuda Market