Tag: Plant Based Recipe

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 ยฝ of a vanilla pod (seeds scraped out)
โ…“ cup butter (melted and cooled to room temperature)
ยผ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
ยผ teaspoon baking soda
ยผ teaspoon salt

For the icing

1 ยผ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350ยฐF). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

CHOCOLATE CHIP BLONDIES

Cristina Carlos-Supino

*Makes 9 squares

BLONDIES

INGREDIENTS

1 large ripe banana

ยฝ cup peanut butter

ยผ cup maple syrup

2 tbsp coconut sugar

2 tsp pur vanilla extract

1 tsp apple cider vinegar

8 tbsp of oat milk

1 ยพ cup oat flour

1 tsp baking powder

ยฝ tsp baking soda

ยพ cup vegan chocolate chips or chopped chocolate

INSTRUCTIONS

Preheat the oven to 350 ยฐ and line a 8×8-Inch baking pan with parchment paper.

Mash the banana with a fork and add to a bowl. Then add peanut butter, maple syrup, coconut sugar, vanilla extract, apple cider vinegar and oat milk and mix together.

Add oat flour, baking powder, baking soda and stir until just combined.

Fold in half of the chocolate chips, then transfer the batter into the prepared baking pan.

Spread the remaining chocolate chips over the top and bake the blondies for 20 minutes.

Yummmmmmmm

Cristina for Peas & Peace

Breakfast, Mains, RECIPES

Smokey Vegan Lox Spread

Cristina Carlos-Supino

. 4 cups of finely grated carrots
. 1/2 red onion, minced
. 3 tbsp of capers, chopped
. 2 tbsp of olive oil
. 2 tbsp of freshly squeezed lemon juice
. 1 tbsp of liquid smoke
. 1 tbsp of maple syrup
. pinch of salt

Simply add everything into a blender an purรฉe it into a spread

Here served on a bagel with some lettuce and tomatoe slices. If you wish add some vegan cream cheese !

Keeps in the fridge for 7 days

Enjoy !!!

Cristina for Peas & Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

๐—–๐—›๐—˜๐——๐——๐—”๐—ฅ ๐—•๐—œ๐—ฆ๐—–๐—จ๐—œ๐—ง๐—ฆ

Cristina Carlos-Supino

*Makes 12 biscuits

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

2 cups of all purpose flour

1 tbsp of baking powder

1/2 tsp of salt

1 tsp of onion powder

2 tsp of garlic powder

2 tbsp of chopped chives

2 tbsp of fresh parsley chopped

1 cup unsweetened soya milk

1 tbsp of apple cider vinegar

1/3 cup plus 2 tbsp melted vegan butter

2 cups of vegan shredded cheddar cheese 

๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Add the apple cider vinegar to the soya milk and set aside 

2. In a large bowl mix together the flour, baking powder and salt

3. Pour the melted butter into the milk before adding it to the flour mixture

4. Gently stir to combine and before fully combined add in the cheese, the chives, the parsley, onion powder and garlic powder. Mix until all these ingredients are well incorporated.

5. Scoop out the biscuits onto a large lined baking sheet using an ice cream scoop.

6. Bake at 450 for 20 minutes or until golden on top

Ooooh so delicious with breakfast or simply on their own

Enjoy !

Cristina for Peas & Peace ๐Ÿ™‚

Mains, RECIPES, Sides, Uncategorized

Creamy Mushroom Rice

Cristina Carlos-Supino

*Serves 4 as a main dish or 6 as a side dish

INGREDIENTSโ €
3 tbsp olive oilโ €โ €
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, mincedโ €โ €
1 1/2 cups white riceโ €โ €
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)โ €โ €
4 cups vegetable stock, plus if neededโ €โ €
2 tbsp tahini *this is what gives it its creamyness ๐Ÿ™‚
Fresh lemon juice of 1 small lemon
Salt and pepper to tasteโ €โ €
โ €
INSTRUCTIONSโ €โ €
1. In a large pot, heat olive oil and saute the shallots and garlic.

2. After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water.

3. Pour in the vegetable stock, stir in the tahini and cover the pot. simmer on low heat, stirring frequently, until the rice is cooked through.

4. Season with salt, pepper, and lemon the juice.

There ! you’ve made yourself a bowl of yummy flavourful rice !

Cristina for Peas and Peace

Breakfast, Desserts, RECIPES

BLUEBERRY OAT SQUARES

Cristina Carlos-Supino
  • Makes 9 squares

INGREDIENTS

For the filling

  • 16 oz ofย blueberries
  • 1/4 cup of agave
  • freshly squeezed lemon juice (1 lemon)
  • 1/8 cupย of water
  • 1/2 teaspoonย of pur vanilla extract
  • 2 tablespoonsย of arrowroot ย powder + 2 tablespoons of cold water (mixed together)

For the crust

  • 1 1/2 cupsย of rolled oats (not instant)
  • 1 12 cups of oat flour
  • 1/2 teaspoonย of cinnamon
  • 1 1/2 teaspoonsย of baking powder
  • 1/3 cupย unsweetened of apple sauce
  • 1/3 cupย of agave
  • 1 teaspoonย of pur vanilla extract
  • 2 tablespoonsย of coconut oil (melted)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2. ย Oil a 8ร—8 inch baking pan and set aside.
  3. In a small sauce pan, bring the blueberries, agave, lemon juice, and water to a boil over medium high heat. ย Once boiling, stir in the vanilla and the arrowroot mixture. ย 
  4. Remove from heat and allow to cool. ย 
  5. ย Combine the oats, the oat flour, cinnamon, baking powder in a bowl and mix well.
  6. Add the applesauce, agave, and vanilla and mix until well combined. ย 
  7. Add the coconut oil into the mixture and combine well. ย 
  8. Press the mixture evenly with the back of a spatula into the bottom of your pan.
  9. Pour the blueberry mixture on top of the crust layer. ย 
  10. Bake for 30 minutes. ย 
  11. Allow to cool before cutting into squares.
  12. Keeps in the refrigerator for 1 week.

You might want to add a scoop of vanilla ice cream on top……… ๐Ÿ™‚ just saying ๐Ÿ™‚

Enjoy !!!

P.S. Arrowroot is used as a thickener, it has more fiber than corn flour and considered gluten free

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Chocolate Marble Cake

Cristina Carlos-Supino

INGREDIENTS

2 1/2 cups of all purpose flour
4 tbsp corn flour
1 tsp baking powder
1 tsp baking soda
3/4 cup of cane sugar
1/4 tsp nutmeg
2 tbsp ground flax mixed with 5 tbsp cold water
1 1/2 cups of soya milk
2 tsp pur vanilla extract
1 tbsp apple cider vinegar
1/2 cup vegetable oil + a little to grease your loaf pan
4 tbsp cocoa powder
5 tbsp hot water

METHOD

  1. Preheat oven to 350 and grease a loaf pan with a little oil.

2. Add flour, corn flour, baking powder, soda, sugar and nutmeg to a large bowl and stir well.

3. In a small dish mix ground flax seed with water to form a gel.


4. Add the flax mixture, milk, vanilla, apple cider vinegar and vegetable oil to the dry ingredients bowl and stir without overmixing.


5. In a medium bowl, mix cocoa with the hot water. Pour in half of the batter and stir well.


6. Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up. For extra swirls use a chop or brochette stick to swirl the top layer of the cake. Bake for 1 hour or until a toothpick comes out clean.

Allow to cool fully before slicing.

A go to in the afternoon or morning with a nice cup of coffee or tea ๐Ÿ™‚

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

Cristina Carlos-Supino

  • Dry Ingredients
  • 1 ยฝ cups all purpose flour 
  • ยพ cup almond flour
  • โ…“ cup pumpkin seeds
  • ยพ cup raisins
  • 2 tsp baking powder
  • ยฝ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • ยฝ tsp salt
  • โ…” cup cane sugar

  • Wet Ingredients
  • ยพ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purรฉe
  • ยฝ cup maple syrup

A small quantity of neutral oil (I used canola) to brush the loaf pan

Maple Cinnamon Glaze

  • ยผ cup cane sugar
  • ยผ cup maple syrup
  • ยฝ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350ยฐF
  • Add cider vinegar to the soya milk, stir to combine and let rest aside
  • Combine all dry ingredients in a large mixing bowl
  • Combine pumpkin purรฉe and maple syrup with the soya milk mixture
  • Stir wet ingredients into dry ingredients until well combined
  • Add the mixed batter to the loaf pan and place in the oven.
  • Bake for 60 minutes more or less depending on your oven, always test with a toothpick or cake tester
  • Let loaf cool completely before frosting

Put all glaze ingredients in small blender and blend for 1 minute or less

  • Drizzle the glaze over the loaf

Your entire house will smell of pumpkin pie spice, oh so nice !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Applesauce & Cinnamon Loaf

Cristina Carlos-Supino

All you need is one large bowl, a 9 x 5 bread or loaf pan and a spatula !. Should you not have any spelt flour in the kitchen, no worries simply use all purpose flour. This simple to make and delicious recipe is sweetened with maple syrup ! Super moist ! Perfect as a snack or for breakfast ๐Ÿ™‚

  • 2 cups of spelt flour
  • 1/2 cup of coarse oats
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • pinch of salt
  • 1 1/2 cups of unsweetened applesauce
  • 1/2 cup of maple syrup
  • 1/3 cup of unsweetened soya milk
  • 1 teaspoon of vanilla

Preheat oven to 180ยฐC / 350ยฐF

Dry ingredients

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Mix to combine.

Wet ingredients

In the same mixing bowl, add applesauce, maple syrup, milk and vanilla and mix until just combined. There is no need to overmix the batter.

Pour the batter into the pan and place in the oven. Bake for 45 minutes. The loaf is done when itโ€™s golden brown on the outside and slightly moist on the inside.

Let cool on a rack before slicing

Ready to serve !

Cristina for Peas & Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

Cristina Carlos-Supino
*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine.ย 
  2. Add the chopped chocolate and continue whisking until completely melted and combined.ย 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddleย and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder ๐Ÿ™‚

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

Cristina Carlos-Supino

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milkย 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.ย  mix in the vanilla and soya milk.ย  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, theyโ€™ll spread as they bake. Place in the oven and bake for 12 minutes.ย  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace

Desserts, RECIPES

Peanut Butter & Chocolate Chip Mug Cakes

Cristina Carlos-Supino

A treat ready in 5 minutes !

  • Makes 6 portions

INGREDIENTS

  • 1/2 cup of almond flour
  • 1/2 cup of oat flour
  • 1 tbsp of baking powder

  • 4 tbsp of creamy peanut butter
  • 4 tbsp of agave syrup
  • 3/4 cup of almond milk
  • 2 tsp of vanilla extract

  • 1/4 cup of dark chocolate chips

Neutral oil or oil spray, to grease mugs or ramekins

INSTRUCTIONS

. Place all dry ingredients in a bowl except for chocolate chips and combine with a fork. In a second bowl, whisk all wet ingredients. Combine wet to dry and stir with a wooden spoon.

. Grease the mugs or 3 inch ramekins and pour the batter in each at no more than 3/4 full, so that they don’t overflow. Then shake each ramekin so that the batter is nice and even and sprinkle the chocolate chips in equal portions into every ramekin or mug.

. Place in the microwave and cook for 4 minutes at high

Enjoy !

Cristina for Peas & Peace

RECIPES, Soups

Mushroom & Miso Soup

Cristina Carlos-Supino
  • Makes 6 portions

Mushrooms are healthy because of the significant amount of dietary fiber, vitamins and minerals they contain.

Ingredients

  • 2ย poundsย mushroomsย roughly chopped
  • 6ย ย garlicย cloves, finely chopped
  • 1/2ย tspย dried thyme
  • 5ย cupsย of vegetable broth
  • 2ย tbspย of white miso paste
  • 6ย tbspย of fresh lemon juiceย (1 medium lemon)
  • 2ย cupย of unsweetened soya milkย 
  • pepperย to taste

*Green onions, pine nuts, fried onion are a few ideas for topping and optional

Instructions

  • In a large pot, add the mushrooms, garlic, thyme and a splash of water to prevent sticking. Sautรฉ until the mushrooms are reduced, around 5 minutes.
  • Add the broth, miso paste and lemon juice and bring to a low boil, cook for 5 minutes. Turn off the heat, add the milk, and then use an immersion blender or a blender to purรฉe your soup (I left some bits of mushrooms not entirely blended, as I like the feel of little chunks when I am eating the soup). Taste and add pepper if you wish. I then served it with crusty bread.

Enjoy !

Cristina for Peas & Peace

Mains, RECIPES

Macaroni & Cheese

Cristina Carlos-Supino

*Makes 4 generous portions

If you simply want the macaroni and cheese with no topping, that is fine too, simply skip the last baking step. I however love that crunchiness !

INGREDIENTS:

16 oz./2 cups/450 grams of macaroni

For the crumb topping

1 cup ofย bread crumbs
1/2 cup of olive oil
Pinch ofย salt

For the cheese sauce

1 ยฝ cups of raw cashews, soaked in bowling water for 5 minutes
1 ยฝ cups of water
ยผ cup nutritional yeast
juice of 1 small lemon 
ยพ teaspoon of garlic powder
2 teaspoons of dijon musard
2 teaspoons of cornstarch 
ยผ teaspoon of turmeric

8 x 8 baking dish (I used glass but you can use which ever you prefer or have on hand)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Bring a large pot of water to a boil, cook the macaroni and set aside.

2. While waiting for the water to boil, start with the bread topping first. Place the crumbs in a small bowl, drizzle with olive oil and add a pinch of salt. Mix well with a fork and set aside.

3. In a blender, combine all of the cheese sauce ingredients and blend until creamy.

4. Once the pasta is cooked and drained. Add pasta back to the pot it was cooked in, add the cheese sauce and combine well. Pour the mac & cheese into the baking dish and top with the bread crumbs. 

5. Bake in the oven for 15 minutes uncovered, this is simply to brown the toping a tad.

Let cool for 5 minutes and try to eat it nice and warm or the sauce will thicken.

Simple and delicious

Cristina for Peas & Peace

Desserts, RECIPES

Baked Cinnamon & Sugar Coated Donuts

Cristina Carlos-Supino

* Makes 12

Ingredients

1ย cup of all purpose flour
1/2ย cupย of granulated sugar
1ย teaspoonย of baking powder
1/8ย teaspoonย of salt
1/2ย teaspoonย of ground cinnamon
1/2ย cup + 2 tablespoonsย of soya milk
1ย tablespoonย of unsweetened applesauce
1ย tablespoonย vegan butter (Melted)
1ย teaspoonย of pure vanilla extract

Neutral oil spray to coat the donut pan

Coating

1/2ย cupย of granulated sugar
1ย teaspoonย of ground cinnamon
1/4ย cupย vegan butter (Melted)

Directions for the donuts

  1. Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
  2. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
  3. Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
  4. Bake for 10 minutes.ย Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.

For the coating

  1. Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl.ย 

2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely.ย Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.

Leftover donuts will keep for two days, covered and at room temperature.

Enjoy ! with a Chai tea or a Cappuccino

Cristina for Peas and Peace