Breakfast, Desserts, RECIPES

PECAN, OAT & SALTED CARAMEL SQUARES

*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
  • 1/2 cup oat flour
  • 1 tbsp ground cinnamon
  • 20 dates, pitted
  • 1/4 cup water

Salted Caramel

  • 20 dates, pitted
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt

Topping

  • 1 cup crushed pecans

Instructions

Line a 8×8 square pan with parchment paper.

Prepare the crust:

1. Combine rolled oats, pecans, oat flour and cinnamon in a 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: 

  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

*Makes 6 cookies

Perfect for breakfast or as a snack, these cookies are tender and just sweet enough 🙂

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 °F
* 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

𝗖𝗛𝗘𝗗𝗗𝗔𝗥 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦

*Makes 12 biscuits

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

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 

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

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 🙂

HEALTH

Purple Cauliflower

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 🙂

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 0μg0%
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

*Serves 4 as a main dish or 6 as a side dish

INGREDIENTS⠀
3 tbsp olive oil⠀⠀
1 tsp dried whole thyme
1/2 tsp ground dried sage
2 shallots finely cut
5 large garlic cloves, minced⠀⠀
1 1/2 cups white rice⠀⠀
680 gr white mushrooms, sliced coarsely (you can also use portobello or shiitake)⠀⠀
4 cups vegetable stock, plus if needed⠀⠀
2 tbsp tahini *this is what gives it its creamyness 🙂
Fresh lemon juice of 1 small lemon
Salt and pepper to taste⠀⠀

INSTRUCTIONS⠀⠀
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

Great gift for the holidays !!!

Always the same recipe but with a holiday touch !!! 🙂

Ingredients

  • 1 cup chopped cocoa butter
  • 5 tbsp maple syrup
  • 1/2 cup unsweetened cocoa powder 
  • 1 tsp vanilla extract 
  • 1 pinch sea salt 

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 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 & Peace

Breakfast, Desserts, RECIPES

Chocolate Marble Cake

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 🙂

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

  • Dry Ingredients
  • 1 ½ cups all purpose flour 
  • ¾ cup almond flour
  • ⅓ cup pumpkin seeds
  • ¾ cup raisins
  • 2 tsp baking powder
  • ½ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • ½ tsp salt
  • ⅔ cup cane sugar

  • Wet Ingredients
  • ¾ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purée
  • ½ cup maple syrup

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

Maple Cinnamon Glaze

  • ¼ cup cane sugar
  • ¼ cup maple syrup
  • ½ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350°F
  • 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 purée 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

*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

*Makes 10

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 coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 )
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

  • 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

Cheeses, RECIPES

Creamy Cashew Based Ricotta

Only three ingredients !

*Makes 2 1/2 Cups

Only 4 ingredients

Ingredients:

1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste

Drain & rinse the tofu and the cashews

Blend all of the ingredients in a food processor

As simple as that !!!

The ricotta will keep in the fridge for 4 days.

Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !

Cristina for Peas & Peace

Desserts, RECIPES

Crème Brûlée

*Makes 2

Ingredients:

13.5 oz/ 400 ml can of coconut cream
1 tbsp of arrowroot powder (If you dont have use cornstarch)
1/4 cup of granulated sugar
1/4 cup raw cashews
1 tsp of nutritional yeast
1 tsp of vanilla extract
A pinch of turmeric to give it a little colouring

+ 4 tbsp of granulated sugar for the topping

Instructions:

Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.


Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.


Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.


Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).

Cristina for Peas & Peace 🙂

RECIPES, Soups

Mushroom & Miso Soup

  • Makes 6 portions

Mushrooms are healthy because of the significant amount of dietary fiber, vitamins and minerals they contain.

Ingredients

  • 2 pounds mushrooms roughly chopped
  • 6  garlic cloves, finely chopped
  • 1/2 tsp dried thyme
  • 5 cups of vegetable broth
  • 2 tbsp of white miso paste
  • 6 tbsp of fresh lemon juice (1 medium lemon)
  • 2 cup of unsweetened soya milk 
  • pepper to taste

*Green onions, pine nuts, fried onion are a few ideas for topping and optional

Instructions

  • In a large pot, add the mushrooms, garlic, thyme and a splash of water to prevent sticking. Sauté until the mushrooms are reduced, around 5 minutes.
  • Add the broth, miso paste and lemon juice and bring to a low boil, cook for 5 minutes. Turn off the heat, add the milk, and then use an immersion blender or a blender to purée your soup (I left some bits of mushrooms not entirely blended, as I like the feel of little chunks when I am eating the soup). Taste and add pepper if you wish. I then served it with crusty bread.

Enjoy !

Cristina for Peas & Peace

Mains, RECIPES

Macaroni & Cheese

*Makes 4 generous portions

If you simply want the macaroni and cheese with no topping, that is fine too, simply skip the last baking step. I however love that crunchiness !

INGREDIENTS:

16 oz./2 cups/450 grams of macaroni

For the crumb topping

1 cup of bread crumbs
1 tablespoon of olive oil
Pinch of salt

For the cheese sauce

1 ½ cups of raw cashews, soaked in bowling water for 5 minutes
1 ½ cups of water
¼ cup nutritional yeast
juice of 1 small lemon 
¾ teaspoon of garlic powder
2 teaspoons of dijon musard
2 teaspoons of cornstarch 
¼ teaspoon of turmeric

8 x 8 baking dish (I used glass but you can use which ever you prefer or have on hand)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Bring a large pot of water to a boil, cook the macaroni and set aside.

2. While waiting for the water to boil, start with the bread topping first. Place the crumbs in a small bowl, drizzle with olive oil and add a pinch of salt. Mix well with a fork and set aside.

3. In a blender, combine all of the cheese sauce ingredients and blend until creamy.

4. Once the pasta is cooked and drained. Add pasta back to the pot it was cooked in, add the cheese sauce and combine well. Pour the mac & cheese into the baking dish and top with the bread crumbs. 

5. Bake in the oven for 15 minutes uncovered, this is simply to brown the toping a tad.

Let cool for 5 minutes and try to eat it nice and warm or the sauce will thicken.

Simple and delicious

Cristina for Peas & Peace