Tag: Vegan food blogger

Desserts, FOOD PHOTOGRAPHY, RECIPES, Snacks

CREAMY LEMON BARS

Cristina Carlos-Supino

*Makes 8 generous bars and only 6 ingredients

This recipe is simple to make, no baking required and bursts of lemon flavor !!!

INGREDIENTS

Base

๐ŸŒฑ 2 cups roasted cashews
๐ŸŒฑ 12 pitted dates

Filing

๐ŸŒฑ 2 cups of raw cashews
๐ŸŒฑ 1/4 cup maple syrup
๐ŸŒฑ 1/4 cup coconut cream
๐ŸŒฑ 2 lemons (peel + juice) *If you wish, keep some of the peel for topping/decoration (See photo)

INSTRUCTIONS

Line a loaf pan with parchment paper

Blend the 2 crust ingredients and press hard onto the mold

Blend well the creamy lemon filling and pour on top of the crust

Put in the freezer for a few hours

Before serving, remove from freezer and into the fridge

Yummmmmmmm

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 itโ€™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 ๐Ÿ™‚

As simple as that !!!

Enjoy

Cristina for Peas and Peace

Breakfast, Desserts, FOOD PHOTOGRAPHY, RECIPES

Pumpkin Muffins

Cristina Carlos-Supino

These muffins are delicious, moist and you really taste the pumpkin & spice flavours

*Makes 10

WET INGREDIENTS

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 cup 100% pure pumpkin purรฉe
  • ยผ cup melted coconut oil
  • ยผ cup + 2 tablespoons coconut sugar
  • ยผ cup + 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 2 cups oat flour
  • ยฝ cup almond flour
  • 1 teaspoon baking powder
  • ยฝ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Top with pumpkin seeds

  1. Preheat the oven to 350ยฐF. Place cupcake liners in a 12 muffin pan, set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda and pumpkin spice. Whisk together until no flour patches remain.
  4. Using an ice cream scoop, scoop and drop batter evenly into the 10 liners.
  5. Bake for 20-25 minutes, test at 20 might be enough.

Enjoy the fall and Halloween, It’s a beautiful time of year ๐Ÿ™‚

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

PECAN, OAT & SALTED CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares or more if you cut them into smaller bites

*No baking required & Gluten Free, make sure the oats you buy are gluten free

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup pecans
  • 1/2ย cup oat flour
  • 1 tbspย ground cinnamon
  • 20 dates, pitted
  • 1/4 cup water

Salted Caramel

  • 20ย dates, pitted
  • 1/4 cupย water
  • 1/2 tspย pure vanilla extract
  • 1/4 tspย salt

Topping

  • 1 cup crushed pecans

Instructions

Line a 8ร—8 square pan with parchment paper.

Prepare the crust:

1.ย Combine rolled oats, pecans, oat flour and cinnamon in aย food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.

2. Transfer mixture to the pan and press it across the base in an even layer.

Prepare the salted caramel:ย 

  1. Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.

2. Spread the caramel over the crust in an even layer.

3. Toss crushed pecans on top and gently press them into the caramel.

Chill in the pan, in the freezer, for 30 minutes

  • Store the pecan squares in an airtight container and keep in the refrigerator

Breakfast, Desserts, RECIPES

Chocolate Chunk Cookies

Cristina Carlos-Supino

*Makes 6 cookies

Perfect for breakfast or as a snack, these cookies are tender and just sweet enough ๐Ÿ™‚

Ingredients
* 1 cup of all purpose flour
* 1/2 tsp of cinnamon
* 1/2 tsp of baking powder
* Pinch of salt
* 1/3 cup of melted butter
* 1/3 cup of brown sugar
* 1 tbsp of ground flax mixed with 4 tbsp of water (Mix and let rest for 5 minutes)
* 1 tsp of vanilla extract
* 1/4 cup of chocolate chunks (Can be chocolate of your choice)

Insructions
* Pre-heat oven at 350 ยฐF
* In a bowl, mix flour, cinnamon baking powder and salt.
* In a separate bowl, whisk the butter with the brown sugar, then add the flax mixture and the vanilla extract. Mix until ingredients are well combined.
* Add this mixture to the dry ingredients and then add the chocolate chunks.
* Use an ice cream scooper and form 6 dough balls unto a silicone lined tray.
* Sligthly flatten each cookie with a flat spatula.
* Bake for 12 minutes.

Voila ! you have yourself home made cookies in no time

Cristina for Peas and Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

๐—–๐—›๐—˜๐——๐——๐—”๐—ฅ ๐—•๐—œ๐—ฆ๐—–๐—จ๐—œ๐—ง๐—ฆ

Cristina Carlos-Supino

*Makes 12 biscuits

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

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 

๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

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 ๐Ÿ™‚

HEALTH

Purple Cauliflower

Cristina Carlos-Supino

Flavours in a dish are really important however if everything in your plate is the same hue or colour it is not as appealing to the eye. Have fun and add colour to your dishes !

Here is a perfect example

Purple cauliflower has a mild, sweet, and nutty flavor. Delicious steamed, roasted or raw ๐Ÿ™‚

You will also see below the vitamin C content, who would of imagined !!!

Nutrition Facts
For a Serving Size of 0.17 medium head cauliflower (85g)
Calories 20Calories from Fat 0(0%)
% Daily Value *
Total Fat 0g–
Sodium 25mg2%
Carbohydrates 4g–
Net carbs 2g–
Sugar 2g–
Fiber 2g8%
Protein 2g
Vitamins and minerals
Vitamin A 0ฮผg0%
Vitamin C 54mg90%
Calcium 20mg2%
Iron 0.4mg5%
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

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

INGREDIENTSโ €
3 tbsp olive oilโ €โ €
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, mincedโ €โ €
1 1/2 cups white riceโ €โ €
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)โ €โ €
4 cups vegetable stock, plus if neededโ €โ €
2 tbsp tahini *this is what gives it its creamyness ๐Ÿ™‚
Fresh lemon juice of 1 small lemon
Salt and pepper to tasteโ €โ €
โ €
INSTRUCTIONSโ €โ €
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

Desserts, MISC

HomeMade Chocolates *Only 5 ingredients

Cristina Carlos-Supino

Great gift for the holidays !!!

Always the same recipe but with a holiday touch !!! ๐Ÿ™‚

Ingredients

  • 1ย cupย choppedย cocoa butter
  • 5ย tbspย maple syrup
  • 1/2ย cupย unsweetened cocoa powderย 
  • 1ย tspย vanilla extractย 
  • 1ย pinchย sea saltย 

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 itโ€™s not touching the water (this creates a โ€œdouble boiler/bain marieโ€).
  • 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.ย 
  • 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 any topping of your choice, get creative !ย 
  • 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 & 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 ๐Ÿ™‚

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

Cristina Carlos-Supino

  • Dry Ingredients
  • 1 ยฝ cups all purpose flour 
  • ยพ cup almond flour
  • โ…“ cup pumpkin seeds
  • ยพ cup raisins
  • 2 tsp baking powder
  • ยฝ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • ยฝ tsp salt
  • โ…” cup cane sugar

  • Wet Ingredients
  • ยพ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purรฉe
  • ยฝ cup maple syrup

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

Maple Cinnamon Glaze

  • ยผ cup cane sugar
  • ยผ cup maple syrup
  • ยฝ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350ยฐF
  • 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 purรฉe 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

Desserts, RECIPES

Rice Krispies Squares

Cristina Carlos-Supino

*Makes 9 squares

10 oz (283 grams) of mydandies vegan (also kosher) mini marshmallows

4 cups of nature’s path organic crispy rice

1/4 cup of vegan butter

1 tsp of vanilla

1. Melt butter in a large pot over medium heat on the stove. Once melted, add in the marshmallows and vanilla.

2. Stir the marshmallows until they begin to melt and combine. Take the pot off the stove and add in the crispy rice. Use a wooden spoon and mix until everything is well combined.

3. Line a 8 x 8 pan with parchment paper (My trick is to put the pan on top of the paper, trace the bottom and cut, voila !) Add in the mix. Using a spatula, evenly spread the mixture. Let it sit for an hour or so on the counter (until it firms up) or place it in the fridge for 30 minutes. Then cut into 9 squares

Yum !

Cristina for Peas & Peace

Desserts, RECIPES

Cashew & Lemony….. Energy Balls

Cristina Carlos-Supino

*Makes 12

INGREDIENTS:

1 cup of raw cashews
1 cup of unsweetened shredded coconut (+ some to roll the energy balls in)
2 tbsp of pure maple syrup
1 tbsp of melted coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring ๐Ÿ™‚ )
Freshly squeezed juice (1 small lemon)

DIRECTIVES:

  1. Put all ingredients in a food processor and blend until smooth
  2. Using a 1 1/2 inch scooper
  3. Roll in your hand to form a ball
  4. Lastly roll each ball in some shredded coconut

Keep refrigerated

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

Cristina Carlos-Supino

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace