Food Photography
Tag: Plant Based
Almond Butter Overnight Oats
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
Whole Wheat, Pumpkin & Sesame Seed Bread
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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
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Instructions
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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
Lemon-Almond Meal Bites
*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:
- Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
- In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
- 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.
- 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
Red Velvet Cupcakes
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 cream, 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
Scalloped Potatoes
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.
Ingredients
- 6 tsp olive oilÂ
- 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
- Â zest of 1/2 of a lemonÂ
- 1 tsp of rosemary
- 1 tsp of thyme
- 1 tsp miso paste
- 2 tsp stoneground mustardÂ
- 4 cups of soya milk at room tempÂ
- 4Â 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
Chai Doughnuts with Maple Glazing & Pecans
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
- Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
- Mix all the dry ingredients together in a bowl. Set aside.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until combined.
- Spoon the donut mixture into a piping bag.
- Pipe the batter into the pan filling 3/4 of the way full.
- Bake for 10 minutes or until a toothpick comes out clean.
- 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)
- Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
- Let sit for 30 minutes for the glaze to set.
Enjoy ! and Share 🙂
Cristina for Peas and Peace
Homemade Chocolates
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
Soaked overnight Espresso flavoured Oats
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
No Bake, Double Chocolate & Peanut Butter Treats
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
- In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
- Stir in the cocoa powder and oat flour until a thick mixture forms.
- Mix in the chocolate chips and cacao nibs.
- 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.
- Store in the fridge and enjoy !
No Bake Date Squares
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.
VEGAN MINI QUICHES
Wish you were in my kitchen at the moment, smells heavenly. You will love this quiche recipe. Perfect for a cool autumn day.
*Makes 24 mini quiches
Ingredients
- 540 grams tofu, drained
- 1/2 tsp ground turmeric
- 1/4 cup nutritional yeast
- 4 green onions, finely chopped
- 3 mushrooms, finely chopped
- 1 tomato, finely chopped
- 1/2 red bell pepper, finely chopped
- 3/4 cup frozen spinach, finely chopped
- Pinch of salt
- Finely ground black pepper to taste
- Canola spray oil
Instructions
- Preheat the oven to 375°F/190°C and prepare a 24 or 2 x 12 cup muffin tray by spraying with a little oil
- Place tofu, nutritional yeast and ground turmeric into a blender and blend until the ingredients are creamy. Transfer to a large bowl.
- Add the vegetables, salt & pepper to the bowl and mix well.
- Scoop tofu vegetable mixture evenly between the 24 muffin cups.
- Bake for 30 minutes or so. Delicious !!!
- Store in the fridge, where they’ll keep for 5 days.
Cristina for Peas &. Peace
Traveling with Peas & Peace
Jerusalem Israel at the Machane Yehuda Market
Israeli Vegan Sushi 🌱
Art on a plate at Green Roll in Tel Aviv and delicious
Maple Cupcakes with Maple Frosting !!!
- Makes 6 cupcakes
Cupcake Ingredients
- ½ cup of soya milk
- ½ cup of maple syrup
- â…“ cup of sunflower oil
- 1 tablespoon ground flax seeds
- 1 teaspoon of vanilla extract
- ½ teaspoon apple cider vinegar
- 1â…“ 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
Peas & Peace TM 