Desserts, RECIPES

Raw Chocolate Chip Cookies

Perfect when hosting or perfect as a gift when invited to someone’s home !

*Makes 12 cookies

1 cup oat flour (or gluten free oat flour)

1 cup ground cashews (grind cashews by pulsing them in a high speed blender until fine)

4  tbsp coconut oil (melted)

1 tsp  vanilla extract

1 tsp pink Himalayan salt

1/2 cup maple syrup

3 tbsp of chocolate chips + 12 for topping

1. In a large mixing bowl mix together oat flour and ground cashews 

2. Next add coconut oil + vanilla extract + Himalayan salt + maple syrup.

3. Combine these into a dough and add chocolate chips.

4. Mix and form into 12 equal size balls (I used a 1 1/2 inch scooper), then flatten and shape into cookies.

5. Set a chocolate chip on each cookie.

6.  Put them on a tray or plate and into the refrigerator to set for at least two hours.

6. Keeps in the fridge  max 7 days or freeze 

Enjoy !!!

Cristina for Peas and Peace

Mains, RECIPES

Stir Fry

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace

Dips, RECIPES

Hummus

Hummus can be a spread, a dip or a topping when making a bowl. It requires few ingredients and is extremely simple and quick to make. Hummus is also high in protein and high in fiber.

This recipe makes 2 1/2 cups and keeps in the refrigerator for 5 days

Ingredients:

3/4 cup of dry chick peas (Soak overnight, healthier and better than canned)
1/2 cup freshly squeezed lemon juice
3 garlic cloves
4 tbsp tahini
Salt (Optional)

Put cooked chickpeas and other ingredients in a food processor or blender. Process to a smooth purée, adding some of the cooking liquid until you get that consistancy.

I then drizzled some olive oil, sprinkled with paprika and served with some crudités, pita wedges and crackers

Cristina for Peas & Peace

Desserts, RECIPES

Caramel Cups

Makes 12 mini cups


CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract

Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.

CUPS
200g extra dark chocolate (70% cocoa)

Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.

Sublime !!!

Cristina for Peas & Peace

Mains, RECIPES

Spanakopita

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Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before

12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+  vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed

Feta filling

1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt

Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.

For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.

Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil

Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.

Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.

Enjoy !

Peas and Peace

RECIPES, Sides

Home Made Sweet Potato Chips

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(4 servings)

Vegetable oil
2 very thinly sliced sweet potatoes
1 tbsp chopped Thyme
Sea salt

Simple, Simple, Simple

  1. Heat the oil in a pot or pan and cook the sweet potato slices in batches until golden and crisp
  2. Drain on absorbent paper and sprinkle with Thyme and salt

Enjoy them as is or with ketchup or Mayo

Voila !

Cristina for Peas and Peace

Desserts, RECIPES

Almond Banana Bread

This recipe is simple, quick and has a delicious crumble as a topping. Enjoy it for breakfast or at tea time

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Ingredients:
3 ripe bananas
1 1/2 cup all purpose unbleached flour
1/2 cup almond flour
1/2 cup rolled oats
1/2 cup agave syrup
1/3 cup  vegetable oil
1/2 cup almond milk
1 tsp vanilla extract
2 tbs chia seeds
1 1/2 tsp baking powder
1/2 teaspoon apple cidre vinegar
pinch of salt

For the crumble top
80 g plant based butter
1/2 cup all purpose unbleached flour
1/2 cup cane sugar
1/2 cup chopped almond
3 tsp cinnamon powder

1. Preheat the oven for 365 F degrees.
2. Mash the bananas with a fork and mix with all the wet ingredients. Once combined, add all the remaining ingredients and gently mix with a spatula.
3. Pour into a prepared bread baking tray.
4. Crumble the butter, flour, sugar, almond and cinnamon powder together for the top. Sprinkle over the batter and bake for 55 minutes.

Enjoy !!!

Cristina for Peas and Peace

TRAVELS

Happy Cow

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Happy Cow is an app and it has been my saviour when travelling anywhere in the world !!!

Travelling planning is made easier knowing what restaurant options you have depending on your destination. If few options are  available, I might be tempted in renting a hotel or a condo with a kitchen. Some destinations such as Paris as an example, where there are a multitude of choices of restaurants & cafés, the need for a kitchen becomes less of an issue.

Since 1999, HappyCow has helped users find over 90,000 restaurants, cafés, and grocery stores in over 180 countries. Read 425,000 + reviews and photos. With HappyCow, you can search for vegan, vegetarian or vegan-friendly restaurants, bakeries, health food stores, catering, farmers markets, juice bars, and coffee shops!

• Filter by Vegan, Vegetarian, Gluten-Free, cuisine type, and more!

• Easily search near you or worldwide

• Find popular and undiscovered eateries with keywords, perfect for foodies

• See hours, directions, photos, and reviews

This is an app that you want to absolutely download !

Cristina for Peas and Peace

RECIPES

Breakfast in a mug

 

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Desserts, RECIPES

Orange Cake

Light tasting with a smooth texture, perfect for afternoon tea or anytime ! I used a Bundt shape but you can certainly use any shape pan you prefer.

3 cups of all purpose flour
1 tsp baking powder
1 tsp making soda
Pinch of salt
1 cup sugar
1 cup of coconut milk
1 cup of plant based yogurt
1 cup of plant based butter (softened)
1 tsp vanilla
1 tsp orange extract
1/2 cup freshly squeezer orange juice
I used icing sugar as a topping but you may certainly personalise it with other toppings such as orange zest, shredded coconut or other

Mix all dry together in a bowl and all wet ingredients in a separate bowl. Add the liquid bowl to the dry and stir well until smooth.

Add to a greased pan, I greased mine with oil spray  and bake for 1 hour afterwards. Let cake cool down completely and ready to serve !

Cristina for Peas and Peace

TRAVELS

Radis

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Radis (restaurantradis.com) is another Vegan restaurant I discovered, it is located at 361 Rue Bernard West in Montreal. A must ! We were warmly greeted and the service was excellent. As a main course we had a Calzone stuffed with mushrooms, beyond delicious. The portions were quite generous but I could not possibly pass on dessert. If you are to look at the top Picture I absolutely had to taste the Lemon pie, and while savouring our main course the pastry chef…….. proceeds to the Cannoli filling…… , Well ! we could not possibly not taste those as well, so we decided to order one Moka & Hazelnut and one Vanilla & Pistachio !

Cristina for Peas & Peace

TRAVELS

Petit Lapin

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Petit Lapin (patisseriepetitlapin.com) is a Vegan, gluten and allergie free bakery in Montreal, they have 2 locations. You must stop by. I had the Vanilla with Macha frosting cupcake and my hobby had the Chocolate cupcake, Divine !

Desserts, RECIPES

Chocolate & Caramel Pie

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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • Tbsp cocoa powder
  • 3/4 cup roasted coconut flakes
  • 8 soft dates
  • 1.5 tsp vanilla extract
  • 2 Tbsp  maple syrup
  • 1 Tbsp almond milk

Caramel Layer

  • 1 cup soft medjool dates – soaked in hot water for 15 minutes
  • 2 Tbsp almond butter 
  • 2 Tbsp coconut oil
  • 1/2 cup  almond milk 

Chocolate layer

  • 1/2 cup  full fat coconut milk
  • 2/3 cup vegan dark chocolate chips
  • 2 Tbsp  almond butter
  • 2 Tbsp  coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup

    • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

    Crust

          Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

    Caramel Layer

    Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

     

    Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.

Freeze for at least 4 hours, then slice and enjoy !
 

 

Cristina for Peas and Peace

Desserts, RECIPES

Raw Chocolate Hempseed Brownies

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Base

1 3/4 cup pitted dates
1/3 cup shelled hemp seeds
1/2 cup shelled sunflower seeds
3/4 cup roasted cashew nuts
3 tbsp cacao powder
1 tsp vanilla extract
1 tbsp maple syrup

Topping

3 tbsp melted coconut oil
3 tbsp cacao powder
1 tbsp maple syrup
1 tbsp coconut sugar

For the base, roughly grind the sunflower seeds in a food processor then add the cashews and hemp seeds and grind again.
Add the dates and vanilla and blend until it’s mixed well and you get a sticky consistence. Should it not be sticky enough add a little maple syrup at a time.When you have the right consistency press all of the mixture down very firmly into a loaf pan. Pop into the fridge while you prepare the topping.

For the topping, add the cacao, maple syrup and coconut sugar to the melted coconut oil and mix together thoroughly. Pour the topping on top of the brownie base and then place back again in the fridge.

When the topping has set, take out and slice up. Keeps in the fridge for a week or the freezer for a couple of months.

Delicious !

Mains, RECIPES

Meatless Balls

But soooooo tasty !

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Add them to your favorite Pasta and top it with Parmesan (see my recipe), Delicious !

Ingredients for meatless balls:
1 cup of oats
1 3/4 cooked black beans
1/2 cup nutritional yeast
2 garlic cloves (minced)
1 flax egg (1 tbsp ground flax & 2 1/2 tbsp water, mix together and let sit for 5 minutes)
Salt & pepper to taste

Ingredients for the sauce:
500 ml of ground tomatoes
1 1/2 cup of vegetable stock
3 garlic cloves (minced)

Add oats to a blender, pulse until ground, add all the other ingredients and blend until well combined

Use an ice cream scooper for size and shape in your hand afterwards, add to a plate and refrigerate for 15 minutes

Set the oven at 350F and bake balls until golden brown.

While baking add the sauce ingredients to a pan then transfer balls to sauce and cook  medium heat for 20 minutes stirring occasionally

Enjoy !

Cristina for Peas & Peace