RECIPES

PAELLA

*4 Portions

INGREDIENTS

  • 1/2 tsp saffron
  • 600ml vegetable stock
  • 3 Tbsp olive oil
  • 1 vegan chorizo style sausage (preferably spicy) I used the: Le Piccante from L’Issue Gastronomie Végane Maison
  • 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

RECIPES

Chocolate-Almond Cookies

This is my go to recipe when I have nothing sweet in the house, have not soaked cashews overnight as many recipes require. This recipe literally takes 20 minutes to make, baking time included ! They are bite size, perfect with a coffee or tea in the afternoon when you need that little pause.

Ingredients: :

3/4 cup almonds 
5 pitted dates
1 tbsp maple syrup
1 tbsp almond butter
1/4 cup coconut sugar
1 flax egg (1 tbsp ground flax combined with 2 tbsp water)
Pinch sea salt
2 tbsp of cacao powder

Preheat the oven to 350 F
In a food processor, process the almonds into a fine meal. Add the dates, maple syrup, Salmond butter, coconut sugar, flax egg, sea salt and cacao powder. Process until well combined.
Shape into balls with a scooper (I used a 1 inch but you can certainly make them bigger and use a 1 1/2 inch scooper). Flatten with damp hands. Place onto a lined baking sheet and top with a slivered almond or topping of your choice . Place in the oven to bake for 10 minutes or 15 minutes if you used the larger scooper. They are sooo moisty & yummy !

Enjoy!

Cristina for

Peas & Peace