Tag: Plant Based

Breakfast, Desserts, RECIPES

Chocolate & Peanut Butter Mousse

Cristina Carlos-Supino

* Makes 6

INGREDIENTS  

For the Peanut Butter Mousse

  • 500 grams of silken tofu
  • 6 tbsp of smooth peanut butter 
  • 6 tbsp of maple syrup
  • 1 + 1/2 tsp vanilla paste

For the Chocolate Ganache

  • 100 grams of dark chocolate (chopped)
  • 400 gr tin full fat coconut milk only the creamy part at the top (leave in your fridge for an hour then scoop out the creamy part that has solidified at the top)

INSTRUCTIONS 

  • Add the tofu, peanut butter, maple syrup and vanilla to a blender. Blend until ultra smooth.
  • Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
  • Melt the chocolate in a double boiler/Bain-Marie. Once melted, add the creamy part only of the coconut milk and whisk together (Keep the liquid of the coconut milk part for a smoothie or an other recipe, never waste 🙂
  • Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour.

Enjoy !!!

Cristina for Peas and Peace

Desserts, FOOD PHOTOGRAPHY

Vegan Chocolate Orange Cookies Recipe | Easy and Delicious

Cristina Carlos-Supino

*Makes 12 cookies

INGREDIENTS 

  • 70 g of softened butter
  • 50 g of cane sugar
  • 60 g of brown sugar
  • 2 tbsp of unsweetened almond milk at room temperature
  • 4 drops of pure orange oil extract
  • 25 g of unsweetened cocoa powder
  • 1 tbsp of corn starch
  • ¼ tsp of baking soda
  • 120 g of all-purpose flour

  • 60 g dark chocolate chopped for the drizzling
  • Dried orange zest for decoration and extra flavoring

INSTRUCTIONS

  • Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
  • To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
  • Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
  • Bake for 10 minutes.
  • Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

  • For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
  • Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
  • Let the chocolate harden completely.

 Storage:

Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

PECAN & CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares

Ingredients

For the crust

  • 1 cup of almond flour
  • 3 tablespoons of tapioca starch
  • 2 tablespoons of oat flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon coconut oil (Melted)
  • 3 tablespoons of maple syrup

For the caramel layer

  • 9 Medjool dates (Softened in hot water for 10 minutes)
  • 2 tablespoons almond butter
  • 1/2 cup oat milk

For the pecan topping

  • 1 cup pecans (Partial halves and chopped)
  • 1 tablespoon maple syrup
  • 2 teaspoons coconut sugar 
  • 1/8 teaspoon cinnamon

Instructions

Preheat the oven to 345 degrees

Crust

  1. In a bowl, add the almond flour, tapioca starch, oat flour, baking soda and mix well.

 2. Then add in the wet ingredients – vanilla extract, melted coconut oil, maple syrup and mix into a dough.

 3. Line an 8×8 inch pan with parchment paper.

 4. Press the dough into the pan and even it out with a spatula.

 5. Bake the crust for 10 minutes.

Caramel

  1. Blend drained dates, almond butter and milk into a nice caramel texture.

Pecan Topping

  1. Toss the pecans and maple syrup in a small bowl. Add in the coconut sugar and cinnamon and re-toss again.

Remove the crust from the oven and spread out the caramel on top until even.

Top the caramel with the pecan mixture, even it out and then place the pan back in the oven and bake for 30 minutes.

Let cool for 15 minutes before slicing

Enjoy !!!

Cristina

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Pumpkin Muffins

Cristina Carlos-Supino

These muffins are delicious, moist and you really taste the pumpkin & spice flavours

*Makes 10

WET INGREDIENTS

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 cup 100% pure pumpkin purée
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 2 cups oat flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Top with pumpkin seeds

  1. Preheat the oven to 350°F. Place cupcake liners in a 12 muffin pan, set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda and pumpkin spice. Whisk together until no flour patches remain.
  4. Using an ice cream scoop, scoop and drop batter evenly into the 10 liners.
  5. Bake for 20-25 minutes, test at 20 might be enough.

Enjoy the fall and Halloween, It’s a beautiful time of year 🙂

Cristina for Peas & Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Cristina Carlos-Supino

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

Cristina Carlos-Supino

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients

– 4 cups whole wheat flour
– 2 cups warm water
– 1 Tbsp instant yeast
– 1/2 Tbsp of sea salt
– 1 Tbsp olive oil
– 1 Tbsp of agave
– 1 Tbsp grounded flaxseeds
– 1 Tbsp of sunflower seeds
– 1 Tbsp of pumpkin seeds
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Instructions

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

You can use your mixer by using the dough attachment or you can mix by hand

1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds.
2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball.
3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.

4. Cover and let rise for 60 minutes.
5. In the meantime, preheat the oven at 390°
6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish !
7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside.
8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes.
9. Remove from the pot and let it cool down before slicing.

Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂

Cristina for Peas and Peace

Desserts, RECIPES

Lemon-Almond Meal Bites

Cristina Carlos-Supino

*Gluten Free

Makes 8 portions

For the Bites

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp agave 

For the glaze:

  • 1/2 cup powdered (Icing) sugar
  • 1 tsp of vanilla extract
  • 1 tbsp fresh lemon juice

Sprinkled with fine rock sugar (Optional)

Directions:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.

Enjoy !

Cristina for Peas & Peace

Desserts, RECIPES

Red Velvet Cupcakes

Cristina Carlos-Supino


Recipe makes 12 cupcakes 

Cupcakes:

1 + 3/4 cup all purpose flour 

1 tbsp cocoa powder 

2 tsp baking powder 

1 tsp baking soda 

2 tbsp red beet powder 

1/4 tsp salt

1 cup of sugar

1 1/2 cups unsweetened oat milk

1 tsp vanilla extract

3/4 cup coconut oil (Melted)

1/2 tbsp apple cider vinegar

Vanilla buttercream: 

200g dairy free butter 

3 cups icing sugar 

2 tsp vanilla extract 

1 tbsp cold coconut milk

Topping:

Sprinkle with colors of your choice for a little shimmer 🙂


Preheat the oven to 338F/170C.

Prepare 12 muffin pan with paper liners and set aside. 


In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.

Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut milk, mix on high speed for 3 minutes, until smooth. 
Pipe the frosting onto the cooled cupcakes.

You will truly enjoy these cupcakes !

Cristina for Peas and Peace

RECIPES, Sides

Scalloped Potatoes

Cristina Carlos-Supino

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

Chai Doughnuts with Maple Glazing & Pecans

Cristina Carlos-Supino

I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 & 1/3 cups almond milk
  • 1/4 cup coconut oil melted and cooled
  • 1 tsp vanilla extract
  • Neutral cooking spray

Maple glaze: 

  • 1 cup icing sugar
  • 1/2 tsp cinnamon
  • 2 tbsp Maple syrup
  • 2 tsp almond milk

Topping:

Crushed pecans or nut of your choice

Instructions

  1. Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
  2. Mix all the dry ingredients together in a bowl. Set aside.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Spoon the donut mixture into a piping bag.
  6. Pipe the batter into the pan filling 3/4 of the way full.
  7. Bake for 10 minutes or until a toothpick comes out clean.
  8. To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
  9. Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
  10. Let sit for 30 minutes for the glaze to set.

Enjoy ! and Share 🙂

Cristina for Peas and Peace

Desserts, RECIPES

Homemade Chocolates

Cristina Carlos-Supino

These are great as a gift or simply as a treat for yourself or your family

Ingredients

  • 1 cup chopped cocoa butter
  • 5 tbsp maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract 
  • 1 pinch sea salt 
  • Rose petals & corse sea salt for topping

Instructions

  • Add water to a large saucepan and bring to a boil. Then set a medium glass or metal mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler/bain Marie”).
  • To the mixing bowl, add cocoa butter and let melt.
  • Once melted, add the maple syrup and use a whisk to mix until fluid and thoroughly combined. Remove bowl from top of the saucepan and set aside.
  • Add cocoa powder, vanilla, and sea salt to the bowl, and whisk to combine until there are no clumps.
  • Pour chocolate into 14 mini (I used mini quiche molds) but you may also use chocolate molds or other. Top the chocolates with rose petals and corse sea salt or any topping of your choice, get creative !
  • Transfer chocolate to the freezer to set for 10 minutes. Enjoy !
  • Store leftovers in a sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Made with Love

Peas and Peace

Breakfast, RECIPES

Soaked overnight Espresso flavoured Oats

Cristina Carlos-Supino

Ingredients for bottom layer;

1 cup old fashioned rolled oats (you may use gluten free if you have an intolerance)

1 1/2 tbsp chia seeds

2/3 cup of unsweetened cashew milk

1 tbsp of maple syrup

1/3 cup cooled down espresso

Ingredients for top layer;

1/3 cup of unsweetened cashew milk

2 shots of espresso (1 each glass)

Maple syrup to taste (I added 1 tsp each glass)

Instructions;

1. In a bowl mix oats and chia seeds. Stir in the milk, maple syrup and coffee and combine well.

2. Transfer mixture into an airtight container and refrigerate overnight. 

3. In the morning froth milk in a milk frother machine or heat up in a small pot over medium-high heat for 5 minutes and froth with hand frother.

4. Transfer overnight oats into two glasses. Top off with some extra coffee, maple syrup and milk foam.

Delicious !

Cristina for Peas and Peace

Desserts, RECIPES

No Bake, Double Chocolate & Peanut Butter Treats

Cristina Carlos-Supino

INGREDIENTS

  • 3/4 cup smooth peanut butter
  • 5 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/4 cup oat flour
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 1/4 cup vegan chocolate chips
  • 1/4 cup cacao nibs

INSTRUCTIONS

  1. In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
  2. Stir in the cocoa powder and oat flour until a thick mixture forms.
  3. Mix in the chocolate chips and cacao nibs.
  4. With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
  5. Store in the fridge and enjoy !
Desserts, RECIPES

No Bake Date Squares

Cristina Carlos-Supino

Ingredients:

Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil

Filling
25 pitted & roughly chopped dates
1/2 cup of water

Directions:

1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.

3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).

Cut into squares and serve.

Store in the fridge.