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

Breakfast, RECIPES

Oats and Fruits Parfait ❤️

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peasandpeace

Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋
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Cristina for Peas and Peace

RECIPES

Breakfast in a mug

 

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HEALTH

Benefits of Seaweed

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Seaweed also know as sea vegetable has a  high content in Potassium, Iron, Magnesium, Calcium & fibre, no one imagines how nutritional and good seaweed is for us !

In the photo is what I have in the pantry at the moment, top left Gomasio a mix of seaweeds and  sesame which I sprinkle as a topping on bowls, then wakame flakes which once soaked I add to salads or bowls or simply add to a miso soup. The Arame (top right) is delicious on salads as well. Bottom right is roasted Nori that I have as a snack or add to bowls.  Last but not least the Wakame in full for bowls or soups. Discover the many varieties of seaweeds !

Cristina for Peas & Peace

 

 

 

 

TRAVELS

NOMU Casa de Te

Visited this quaint tea salon in San Jose Del Cabo and fell in love ❤️ had a Rooibos and vanilla tea, divine

RECIPES, Soups

DAL

Hmmmm, nothing like a Dal soup to warm us in cold autumn and winter months. We often will have a bowl for lunch or supper accompanied of a slice of bread. Here is one of my favorites; red gentil dal

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2 tbsp coconut oil
2 tsp cumin seeds
2 tsp mustard seeds
1 yellow onion finely diced
1 tbsp fresh ginger minced
2 tsp turmeric
2 tsp ground cumin
Sea salt
1 x 28 oz can diced tomatoes (drained)
7 cups of vegetable stock
2 cups dry red lentils
1 cinnamon stick
1 tsp of fresh lime juice
1/2 tsp agave

Heat oil in a large pot at medium heat, then add cumin & mustard seeds and saute until they begin to crackle. Add onion, ginger, turmeric cumin, and a pinch of salt only if you wish. Stir and saute until union is soft. Add diced tomatoes and saute for one minute. Add stock, lentils and cinnamon. and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Your kitchen will be filled with a beautiful aroma, that of the many different spices !

Final step, remove cinnamon stick, add lime and agave….. to sweeten the pot 🙂

Blend or purée to your liking

Ready to serve, Enjoy !

Cristina