Tag: Vegan Blogger

Bread, Focaccia, Pizza, RECIPES

Thin Crust Pizza Dough

Cristina Carlos-Supino

It’s fun making homemade pizza every now and then, here’s an easy and delicious recipe !

  • Makes two 10 inch pizza crusts

INGREDIENTS:

1 cup of warm water
1 1/2 tsp of granulated sugar
2 1/4 tsp of active dry yeast
3 cups of all purpose flour
1 1/2 tsp of salt
1 tbsp of extra virgin olive oil + a little extra to brush your pizza pans
Optional, some cornmeal to sprinkle on the pizza pan, under your pizza crusts, it gives it that grainy texture πŸ™‚

Toppings of your choice !!!


INSTRUCTIONS:

  1. Pull out your stand mixer and stir together the warm water, sugar and yeast. Let stand until the mixture is foamy, about 10 minutes
  2. Add the flour, salt and olive oil to the bowl. Use your dough look and mix until the dough turns into a ball and cleans the sides of the bowl. You might have to add warm water in small quantities at a time until you get the right consistency.
  3. Once the ball formed, continue to knead for another 5 minutes. Dough should be smooth and spring back to the touch.
  4. Remove your bowl from its stand, cover it with plastic wrap and let the dough rise in a warm, draft free place until it doubles in volume, about 1 hour.
  5. Set your oven at 475 degrees.
  6. Divide your dough into 2 equal portions.
  7. Place one portion on a slightly floured surface, pull out a rolling pin and shape your dough into a 10 inch round pizza. Repeat same process with the other half of the dough.
  8. Brush your pizza pans with the extra olive oil. (If you wish sprinkle some cornmeal on them)
  9. Drop your pizza crusts on top.
  10. Now the fun part !, get creative ! πŸ™‚ For mine I simply have a base of ground tomatoes, mushrooms, finely sliced onions, sliced black olives, capers, fresh basil leaves and chili flakes
  11. Bake for 15 minutes

Enjoy !

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 πŸ™‚ !

Cristina for Peas and Peace

Bread, Focaccia, Pizza

Whole Wheat, Pumpkin & Sesame Seed Bread

Cristina Carlos-Supino

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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.Β and transfer the dough ball into it.

4. Cover and let rise for 60 minutes.
5. In the meantime, preheat the oven at 390Β°
6. When the oven is preheated, slash the bread with a knife, making a cut about 1 Β½-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 ! πŸ™‚

Cristina for Peas and Peace

Desserts, RECIPES

Lemon-Almond Meal Bites

Cristina Carlos-Supino

*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:

  1. Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
  3. Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2β€³ 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.
  4. 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

Desserts, RECIPES

Cookie Sandwiches

Cristina Carlos-Supino

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • Β½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • Β½ tsp almond essence
  • 1 Β½ 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 355Β° 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