Tag: vegan

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

FOOD PHOTOGRAPHY, Mains, RECIPES

Chickpea Based Tuna….. Salad Sandwich

Cristina Carlos-Supino

*Makes enough spread for 4 sandwiches

INGREDIENTS

  • 2 cups of cooked chick peas
  • 1/2 small red onion roughly chopped
  • 2 small dill pickles roughly chopped
  • 1/3 cup of mayonnaise
  • 1 1/2 tbsp lemon juice
  • 2 tsp of Dijon mustard
  • 1 nori sheet crumbled into small pieces
  • 1 tsp capers
  • 1/2 tsp dried dill
  • Salt and pepper to taste
  • Bread slices of your choice
  • Tomato slices & Romaine lettuce

INSTRUCTIONS

  1. Add all ingredients to a food processor.

2. Pulse the mixture about 15 times until it’s well incorporated but still has plenty of texture.

3. Before you build your sandwich, let the mixture sit for 15 minutes so that it takes in the nori flavour, this is the secret ingredient that gives it the tuna flavour 🙂

As simple as that !!!

Enjoy

Cristina for Peas and 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

Desserts, FOOD PHOTOGRAPHY, RECIPES

Oats, Almond & Banana Cookies

Cristina Carlos-Supino

*Makes 24 GF cookies, if using a smaller cookie scoop (See photo), 12 if you prefer a larger cookie

INGREDIENTS

¼ cup of sunflower oil
 ¾ cup of cane sugar
 ½ cup mashed banana , ripened and spotty (1 large banana)
 1 teaspoon of pur vanilla extract
1 1/2 cup of all purpose flour
½ cup of gluten free oats
1 teaspoon of cinnamon
½ teaspoon of baking soda
½ teaspoon of sea salt
1 cup of almonds, roughly chopped

INSTRUCTIONS

  • Preheat the oven to 350°F and line a large baking sheet with a silpat making mat
  • In a large bowl, combine oil and sugar by whisking together until it looks grainy
  • Add the mashed banana and vanilla and whisk until fully combined
  • Set aside
  • In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined
  • Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated
  • Add the almonds and fold together until they are evenly distributed 
  • Let dough rest for 15 minutes
  • Use cookie scoop and place on baking sheet evenly
  • Bake for 15 minutes
  • Let cool completely before transferring

STORAGE

  • Room Temperature: Keep them in a cool, dry place up to 4 days
  • Fridge: Store them in the refrigerator up to 7 days
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

BEAUTY

Decadent body butters from MELTEDMTL

Cristina Carlos-Supino

I am so excited ! Just received my body butters from @meltedmtl 
Their products are natural, Vegan and cruelty free. This company is run by a young, talented entrepreneur. Encourage young talent and follow them on Instagram, you can order these butters online ! 
M
E
L
T
E
D
M
T
L

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

Cookie Sandwiches

Cristina Carlos-Supino

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

Desserts, RECIPES

Chocolate Orange Soufflé

Cristina Carlos-Supino

Serves 4

Ingredients


2 cups of oat flour 
300ml soya milk 
3 tbsp ground flax  
3 tbsp cocoa powder 
1 1/2 tsp baking powder 
3 mashed bananas
3 tsp orange zest
3 tbsp orange juice â €

⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ 
Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy

*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !

Enjoy !

Desserts, RECIPES

Orange Loaf

Cristina Carlos-Supino

*Will make about 10 slices

INGREDIENTS

  • 300g all purpose flour
  • 2 tsp baking powder
  • 185g sugar
  • 125ml canola oil
  • 200ml unsweetened almond milk
  • 130ml freshly squeezed orange juice
  • Zest of 2 small oranges
  • 1 tsp vanilla extract

ICING

  • 90g icing sugar
  • 2 tbsp freshly squeezed orange juice

Extra zest for topping

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Grease a 9×5″ loaf tin.
  3. Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
  4. In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
  7. Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
  8. Top with some extra orange zest or oranges slices.

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Carrot & Coconut Energy Balls

Cristina Carlos-Supino


Loaded with natural sugar, healthy fats and fiber to satisfy your cravings

Makes 12 balls


* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)

Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.

Keep refrigerated for 1 hour.

Stores in the fridge up to 1 week. 

Enjoy !

Peas & Peace

Pies, Quiches, RECIPES

Eggless Quiche

Cristina Carlos-Supino

*Makes 8 Servings

Ingredients

For the crust:

  • 1 tablespoon ground flaxseeds
  • 5.5 tablespoons water
  • 1 cup almond flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water, as needed

For the filling:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped baby spinach
  • 500 gr of silken tofu, drained
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt

Instructions

For the crust:

  • Preheat the oven to 350 degrees and lightly grease a 9 inch Quiche pan.
  • Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
  • In a food processor add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
  • Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees.

For the filling:

  • In a medium skillet, sauté the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
  • In the food processor, add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don’t blend entirely.
  • Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes.
  • Cool for 15 minutes before slicing.

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

Tiramisu Verrines

Cristina Carlos-Supino

*Makes 8 portions

Crust
2 cups of pecans
12 dates
1 tsp espresso coffee
2 tsp vanilla

Filling
1¾ cup raw cashews (not soaked)
1 tsp espresso coffee
1 cup soy milk


â…“ cup maple syrup
â…“ cup melted coconut oil
1 tsp vanilla
cacao powder for dusting

For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.

For the filling, combine all of the ingredients in a high speed blender and blend until smooth.

Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom.
Add the filling on top of the crust. dust with cacao powder.

Refrigerate for at least 2 hours