Desserts, RECIPES

Cookie Sandwiches

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

Breakfast, RECIPES

4 Ingredient Waffle recipe !

  • Makes 8 waffles
  •  2 & 1/4 Cups of all purpose flour
  • 1 Tablespoon of Baking Powder
  • 1/4 Cup Vegan Butter 
  • 1 & 2/3 Cups of Unsweetened Almond Milk

Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal.  Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up

I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !

If any leftover, simply pop them in the toaster !

Enjoy !

Cristina for Peas & Peace

RECIPES, Soups

Leek & Potato Soup

Ingredients

  •  4 medium-sized chopped leeks
  •  2 lbs potatoes, peeled and diced
  •  4 1/2 cups vegetable broth
  •  1 small yellow onion, diced 
  •  2 tablespoons olive oil
  •  3 garlic cloves, minced
  •  salt & black pepper
  •  chives, chopped *optional

Instructions

  1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
  2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
  4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy

Tip

Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace

Condiments, RECIPES

Baked Garlic

3 whole garlic bulbs
3 tbsp of olive oil

Slice off the top of 2 or 3 garlic bulbs, drizzle with the olive oil and bake for 45 minutes at 325F or until garlic is tender and husks are golden brown.

Press with a fork and spread on a warm crusty baguette ! or add baked garlic to pasta sauces, salads or as a pizza topping.

*I purchased my garlic baker at Boutique Réunion http://boutiquereunion.com

Cristina for Peas and Peace

Pies, Quiches, RECIPES

Eggless Quiche

*Makes 8 Servings

Ingredients

For the crust:

  • 1 tablespoon ground flaxseeds
  • 5.5 tablespoons water
  • 1 cup almond flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water, as needed

For the filling:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped baby spinach
  • 500 gr of silken tofu, drained
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt

Instructions

For the crust:

  • Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
  • Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
  • In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
  • Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.

For the filling:

  • In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
  • In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
  • Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
  • Cool for 15 minutes before slicing.

RECIPES, Soups

Matzo Ball Soup

*Makes 12 Balls

Ingredients for the Matzo Balls

1 cup matzo meal
1/4 cup chickpea flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup soya milk
1/4 cup canola oil

Ingredients for the Soup

1 tablespoon of olive oil
2 medium carrots, diced
3 garlic cloves, minced
6 cups vegetable broth
1/4 cup chopped fresh dill
Salt and pepper to taste

Instructions

To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.

Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.

To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.

Add the garlic and continue to sauté for another minute.

Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.

Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.

Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.

When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.

Ladle into bowls and serve.

RECIPES

Make Your Own Chai Mix

I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it

INGREDIENTS

  • 2 teaspoons ground cardamom
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 4 teaspoons ground cinnamon
  • 2 teaspoon ground cloves
  • 6 teaspoons ground ginger

INSTRUCTIONS

  1. Mix all ingredients together.

That simple !!!

Cristina for Peas and 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

TRAVELS

Israeli Vegan Sushi 🌱

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

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

Desserts, RECIPES

Apple Crumble Cake

It’ apple picking season, easy and delicious recipe to make !!!


Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon

Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar

Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced

Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribut e topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.

Enjoy !

Cristina

Peas & Peace

Condiments, RECIPES

PICKLING RED ONIONS !

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

Crispy Seitan Asian Style

I love Seitan!, although not easy to find, there is a lovely couple, Caroline & Laurent from @L’ISSUE that make Vegan charcuteries (They have a Facebook page should you want their coordinates). I happen to prefer their products to others, in part for the quality of their ingredients. Their products are sold at IGA’s in St-Jérôme, Prévost, St-Sauveur, Ste-Agathe, Sainte-Adèle, Mont-Tremblant, and Bourassa in St-Sauveur, Ste-Agathe, Mirabel, BioSatva, Les Petits oignons & L’étalage. For the above recipe I used their LE COSTAUD DES LAURENTIDES.

Ingredients:
400 grams of Seitan, sliced into thin strips
Cornstarch
Sesame oil

Sauce:
2 tbsp sesame oil
1/2 cup of Tamari
1/2 cup of water
3 tsp of grated ginger
3 minced garlic cloves
1/2 cup of coconut sugar

To make the sauce, add all the ingredients in a sauce pan and bring to a boil, whisk until everything is combined and coconut sugar has entirely dissolved. Reduce heat to low and simmer for 10 minutes, until it reduces slightly. Set aside.

Pour some cornstarch in a bowl and coat each slice of Seitan shaking off the excess.

Heat the oil in a skillet on medium-high and brown the Seitan on each side. Add the sauce to the Seitan. Cook until the sauce has reduced and coated the Seitan.

You now have made delicious crispe Seitan Asian style !

You can serve in a bowl with rice or other, veggies and top with green onions, sesame seeds, I added a little picked onions that I had made the previous day and pumpkin seeds.

Enjoy !

Cristina for Peas and Peace

Mains, RECIPES

Stir Fry

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace