Tag: Plant Based Recipe

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 purée 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

𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦

Cristina Carlos-Supino

*Makes 12 biscuits

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

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 

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

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 🙂

Mains, RECIPES, Sides, Uncategorized

Creamy Mushroom Rice

Cristina Carlos-Supino

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

INGREDIENTS⠀
3 tbsp olive oil⠀⠀
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, minced⠀⠀
1 1/2 cups white rice⠀⠀
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)⠀⠀
4 cups vegetable stock, plus if needed⠀⠀
2 tbsp tahini *this is what gives it its creamyness 🙂
Fresh lemon juice of 1 small lemon
Salt and pepper to taste⠀⠀
⠀
INSTRUCTIONS⠀⠀
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 of blueberries
  • 1/4 cup of agave
  • freshly squeezed lemon juice (1 lemon)
  • 1/8 cup of water
  • 1/2 teaspoon of pur vanilla extract
  • 2 tablespoons of arrowroot  powder + 2 tablespoons of cold water (mixed together)

For the crust

  • 1 1/2 cups of rolled oats (not instant)
  • 1 12 cups of oat flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons of baking powder
  • 1/3 cup unsweetened of apple sauce
  • 1/3 cup of agave
  • 1 teaspoon of pur vanilla extract
  • 2 tablespoons of coconut oil (melted)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees.
  2.  Oil a 8×8 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.  Once boiling, stir in the vanilla and the arrowroot mixture.  
  4. Remove from heat and allow to cool.  
  5.  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.  
  7. Add the coconut oil into the mixture and combine well.  
  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.  
  10. Bake for 30 minutes.  
  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……… 🙂 just saying 🙂

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 🙂

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

Cristina Carlos-Supino

  • Dry Ingredients
  • 1 ½ cups all purpose flour 
  • ¾ cup almond flour
  • ⅓ cup pumpkin seeds
  • ¾ cup raisins
  • 2 tsp baking powder
  • ½ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • ½ tsp salt
  • ⅔ cup cane sugar

  • Wet Ingredients
  • ¾ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purée
  • ½ cup maple syrup

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

Maple Cinnamon Glaze

  • ¼ cup cane sugar
  • ¼ cup maple syrup
  • ½ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350°F
  • 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 purée 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 🙂

  • 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 180°C / 350°F

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 it’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. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  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 laddle 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 🙂

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 milk 
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.  mix in the vanilla and soya milk.  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, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  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

  • 2 pounds mushrooms roughly chopped
  • 6  garlic cloves, finely chopped
  • 1/2 tsp dried thyme
  • 5 cups of vegetable broth
  • 2 tbsp of white miso paste
  • 6 tbsp of fresh lemon juice (1 medium lemon)
  • 2 cup of unsweetened soya milk 
  • pepper 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. Sauté 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 purée 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 of bread crumbs
1 tablespoon of olive oil
Pinch of salt

For the cheese sauce

1 ½ cups of raw cashews, soaked in bowling water for 5 minutes
1 ½ cups of water
¼ cup nutritional yeast
juice of 1 small lemon 
¾ teaspoon of garlic powder
2 teaspoons of dijon musard
2 teaspoons of cornstarch 
¼ 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

1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup + 2 tablespoons of soya milk
1 tablespoon of unsweetened applesauce
1 tablespoon vegan butter (Melted)
1 teaspoon of pure vanilla extract

Neutral oil spray to coat the donut pan

Coating

1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
1/4 cup 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. 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. 

2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. 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

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