Food Photography
Tag: Vegan Food Photography
Banana Muffins in 20 minutes !
*Makes 12 muffins
INGREDIENTS:
3/4 cup + 2 tbsp of soya milk
3/4 tsp of apple cider vinegar
2 vegan eggs (2 tbsp of ground chia seeds + 6 tbsp of water, mix in a small bowl and let set for 5 minutes)
1 ripe mashed banana
1/3 cup of coconut sugar
1/4 cup of tahini
2 cups of all purpose flour
1 tsp cinnamon
1 tsp of baking soda
1/4 tsp salt
powdered sugar (optional)
INSTRUCTIONS:
- Pre heat your oven to 350 degrees.
- Line a 12 muffin tin pan with paper muffin cups.
- In a large mixing bowl combine milk and apple cider vinegar and set aside for 5 minutes. After 5 minutes add egg mixture, mashed banana, sugar and tahini. Whisk together until uniform.
- Add in flour, cinnamon, baking soda, salt and gently mix with a wooden spoon without overmixing so that you keep little chunks of the banana intact.
- Using an ice cream scoop, evenly divide your mixture into your muffin pan and then tap the tray to remove any air bubbles. Bake for 20 minutes or until cooked when tested with a skewer. allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
I sprinkled them with powdered sugar 🙂
Cristina for Peas & Peace
Baked Cinnamon & Sugar Coated Donuts
* Makes 12
Ingredients
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 cup + 2 tablespoons of soya milk
1 tablespoon of unsweetened applesauce
1 tablespoon vegan butter (Melted)
1 teaspoon of pure vanilla extract
Neutral oil spray to coat the donut pan
Coating
1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
1/4 cup vegan butter (Melted)
Directions for the donuts
- Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
- Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
- Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
- Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.
For the coating
- Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl.
2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.
Leftover donuts will keep for two days, covered and at room temperature.
Enjoy ! with a Chai tea or a Cappuccino
Cristina for Peas and Peace
Almond Butter Overnight Oats
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 🙂 !
Cristina for Peas and Peace
Whole Wheat, Pumpkin & Sesame Seed Bread
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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. 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
Lemon-Almond Meal Bites
*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:
- Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
- In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
- Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ 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.
- 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
5 Ingredient Vegan Chocolate Mousse
You can make this mousse in 5 minutes, literaly ! just pull out your blender and voila you have yourself a treat in no time.
Ingredients (serves 2)
- 2 large ripe avocados
- 1/2 cup cocoa powder
- 1/2 cup of almond milk
- 3 tsp of agave
- 2 tsp pure vanilla extract
Toppings of your choice 🙂
I used chocolate pearls, roasted hazelnuts & a macadamia nut, sprinkled with cocoa powder
Directions:
Purée in a blender or food processor the avocado until smooth.
Mix in together the cocoa powder and milk until well combined.
Add the agave and vanilla extract and blend well one last time.
Transfer the mousse to individual bowls or glasses and store in the fridge until ready to eat.
Delicious and healthy !
Cristina for Peas and Peace
Cookie Sandwiches
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
- In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
- Fold flour into the wet ingredients together with salt.
- Finally fold in almond meal until fully combined. The dough should be thick and sticky.
- Refrigerate the dough for 60 minutes.
- 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.
- Flatten each ball with the bottom of a glass or a spatula.
- Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
- Place some of the ganache on half of the cookies and top with the other half of the cookies.
FILLING
- Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
- 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.
- Let simmer without stirring, until all the chocolate has melted.
- Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
- 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
Red Velvet Cupcakes
Recipe makes 12 cupcakes
Cupcakes:
1 + 3/4 cup all purpose flour
1 tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda
2 tbsp red beet powder
1/4 tsp salt
1 cup of sugar
1 1/2 cups unsweetened oat milk
1 tsp vanilla extract
3/4 cup coconut oil (Melted)
1/2 tbsp apple cider vinegar
Vanilla buttercream:
200g dairy free butter
3 cups icing sugar
2 tsp vanilla extract
1 tbsp cold coconut milk
Topping:
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth.
Pipe the frosting onto the cooled cupcakes.
You will truly enjoy these cupcakes !
Cristina for Peas and Peace
Oatmeal Cookies
*Makes 4 large cookies
INGREDIENTS
Dry ingredients
- 1 cup rolled oats
- ½ cup oat flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
Wet Ingredients
- 3 tbs melted coconut oil
- 2 tbs coconut sugar
- 2 tbs pure maple syrup
- 1 flax egg (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
- ½ tsp pure vanilla extract
*Powdered sugar to sprinkle (Optional)
INSTRUCTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
- In a large bowl, whisk together all of the dry ingredients
- In a medium bowl, whisk together all of the wet ingredients
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
- Use a 2 inch ice cream scooper and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
- Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
- Allow to cool for 1 hour if you will be storing them.
Enjoy with a cappuccino or a chai latte !
Cristina for Peas and Peace
Coffee Pecan Cake
INGREDIENTS
PECAN CAKE
Dry ingredients
- 1½ cups all purpose flour
- 1 cup finely ground pecans
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup icing sugar
- 1/2 cup chopped pecans to decorate
Wet ingredients
- ¾ cup + 1 tbsp of almond milk
- ¼ cup espresso
- ¼ cup melted coconut oil
COFFEE FROSTING
- ¼ cup maple syrup
- 1 tsp vanilla
- ¼ cup espresso
- 1½ cups raw cashews, soaked in boiling water for 20 min
INSTRUCTIONS
CAKE
- Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
- Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
- Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
- Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
- Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
COFFEE FROSTING
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
Enjoy !!!
Cristina for Peas and Peace 🙂
Roasted Almond Chocolates
5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !
- makes 15 chocolates
Ingredients:
1/2 cup melted cocoa butter
1/3 cup maple syrup
1 tsp of vanilla
2/3 cup cocoa powder
45 Roasted almonds, you can also use salted roasted almonds if you wish
1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla.
2. Using a whisk, add cocoa powder and mix until smooth.
Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂
Place in the freezer to firm up for about 15 mins
Remove from mold and place in mini muffin cups of your choice.
Enjoy !
Cristina for Peas and Peace
4 Ingredient Waffle recipe !
- Makes 8 waffles
- 2 & 1/4 Cups of all purpose flour
- 1 Tablespoon of Baking Powder
- 1/4 Cup Vegan Butter
- 1 & 2/3 Cups of Unsweetened Almond Milk
Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
If any leftover, simply pop them in the toaster !
Enjoy !
Cristina for Peas & Peace
SOFT PUMPKIN COOKIES
These cookies are so soft, like biting into a cloud
*Makes 24 cookies
Ingredients cookies
- 1 1/2 cups sugar
- 1/2 cup softened vegan butter
- 1 1/4 cups pumpkin purée
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the pumpkin spice icing
- 1 cup powdered sugar
- 2 tablespoons soya milk
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Neutral spray oil for cookie scoop
- To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
- Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
- Sprinkle top with coarse sugar if you wish.
- To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.
Scalloped Potatoes
The holidays approaching, this is a wonderful dish that marries well with any meal, it is creamy in texture, and the blends of different spices makes it for a successful dish.
Ingredients
- 6 tsp olive oil
- 1/2 cup finely chopped onion
- 6 cloves of garlic, finely chopped
- 6 tbsp all purpose flour (all purpose)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- zest of 1/2 of a lemon
- 1 tsp of rosemary
- 1 tsp of thyme
- 1 tsp miso paste
- 2 tsp stoneground mustard
- 4 cups of soya milk at room temp
- 4 large or 8 medium yukon gold potatoes
- Neutral spray oil
Instructions
- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
- Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat.
- Peel and slice the potatoes into an 1/8th inch thick slices with a Mandolin.
- Oil spray a 10 x 12 baking dish and arrange the slices of half of potatoes overlapping each other. Pour 1/4 of the sauce over them, then repeat the overlapping with the other half of potatoes and lastly pour remaining of the sauce, make sure all potatoes are covered.
- Bake for 1 hour at 350 degrees. Once done broil for a minute to brown the top, it gives it a nice finish.
- I sprinkled the top with dried parsley, but you can certainly choose another herb such a chive
Enjoy !
Cristina for Peas and Peace
Peas & Peace TM 