Tag: Vegan Recipe

Breakfast, Desserts, RECIPES
Cristina Carlos-Supino

*Makes 6 cookies

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

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 Β°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

Breakfast, Mains, RECIPES

Smokey Vegan Lox Spread

Cristina Carlos-Supino

. 4 cups of finely grated carrots
. 1/2 red onion, minced
. 3 tbsp of capers, chopped
. 2 tbsp of olive oil
. 2 tbsp of freshly squeezed lemon juice
. 1 tbsp of liquid smoke
. 1 tbsp of maple syrup
. pinch of salt

Simply add everything into a blender an purΓ©e it into a spread

Here served on a bagel with some lettuce and tomatoe slices. If you wish add some vegan cream cheese !

Keeps in the fridge for 7 days

Enjoy !!!

Cristina for Peas & Peace

Breakfast, RECIPES

Homemade Oil Free Granola, Sweetened with Maple Syrup

Cristina Carlos-Supino

INGREDIENTS

4 cups old fashioned oats

1 cup nuts (combination of sliced almonds and halved pecans pictured here), you can certainly use your favorites

3 tsp cinnamon 

1 cup water

Β½ cup maple syrup

1 tbsp pure vanilla extract

*If you wish you can add in chocolate or coconut chips !

1. Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat whichever you have at home

2. Heat the water, maple syrup, and vanilla extract in a saucepan and let simmer for a couple of minutes.Β 

3. In a large bowl mix the oats, nuts, and cinnamon.

4. Pour the heated wet ingredients evenly over the mixture. Mix well with a wooden spoon.Β 

5. Spread the granola mixture evenly over the lined baking tray, but don’t overcrowd the oats.

6. Bake in the oven for 30 minutes, tossing every 10 minutes (Use a spatula), being careful not to burn the granola. Very important not to skip this step, so that your arts bake evenly.

7. Once the granola is done baking, remove it from the oven and let it cool down completely.

8. Once it’s fully cooled down, keep it in an airtight container for up to 2 weeks.Β 



DeliciousΒ on smoothies or added to yogourts πŸ™‚

Cristina for Peas & Peace

Bread, Focaccia, Pizza, Breakfast, RECIPES

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Cristina Carlos-Supino

*Makes 12 biscuits

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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 

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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 πŸ™‚

Breakfast, Desserts, RECIPES

No Bake Blueberry Tartelettes *No sugar, GF, Vegan, Kosher

Cristina Carlos-Supino

*Makes 4 portions

You will need 4 tartelette molds with removable bottoms

INGREDIENTS

crust

  • 1 cupΒ of oats
  • 15Β pitted dates
  • 3 tablespoons of water

filling

  • 6Β pitted dates
  • 3/4 cupΒ almond butter
  • 3/4 cupΒ almond milk
  • 1 tbspΒ of freshly squeezed lemon juice
  • 1 tspΒ pur vanilla extract
  • Pinch of salt
  • 1/2 cupΒ thawed frozen blueberries

some fresh blueberries for topping if you wish

INSTRUCTIONS

  1. In a food processor, combine the crust ingredients until it starts to clump together, if you need to add a bit more water for it to clump go ahead
  2. Press into the bottom of your molds
  3. Let chill in the refrigerator
  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy
  5. Pour on top of the crusts
  6. Leave in the fridge overnight

top with some berries, I also added some dragon fruit powder for a pop of pink !

Enjoy !!!

Cristina for 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 πŸ™‚

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Maple Cinnamon Glazed Pumpkin Loaf

Cristina Carlos-Supino

  • Dry Ingredients
  • 1 Β½ cups all purpose flour 
  • ΒΎ cup almond flour
  • β…“ cup pumpkin seeds
  • ΒΎ cup raisins
  • 2 tsp baking powder
  • Β½ tsp  baking soda
  • 2 tbsp pumpkin pie spice
  • Β½ tsp salt
  • β…” cup cane sugar

  • Wet Ingredients
  • ΒΎ cup of soya milk
  • 1 tbsp apple cider vinegar
  • 1 cup pumpkin purΓ©e
  • Β½ cup maple syrup

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

Maple Cinnamon Glaze

  • ΒΌ cup cane sugar
  • ΒΌ cup maple syrup
  • Β½ tsp ground cinnamon

Instructions

  • Pre-heat oven to 350Β°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 purΓ©e 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

Cashew & Lemony….. Energy Balls

Cristina Carlos-Supino

*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 πŸ™‚ )
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

Cheeses, RECIPES

Creamy Cashew Based Ricotta

Cristina Carlos-Supino

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

Chocolate & Peanut Butter Hearts

Cristina Carlos-Supino
*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine.Β 
  2. Add the chopped chocolate and continue whisking until completely melted and combined.Β 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddleΒ and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder πŸ™‚

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

Cristina Carlos-Supino

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milkΒ 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.Β  mix in the vanilla and soya milk.Β  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.Β  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Applesauce Muffins

Cristina Carlos-Supino

Perfect for breakfast, part of a brunch or a snack

*Makes 12 muffins

Ingredients:

2 cups of all purpose flour
1 cup of cane sugar
1 tsp of baking soda
1 tsp of cinnamon
Β½ tsp of nutmeg
Β½ cup of vegetable oil
1 cup ofΒ unsweetened applesauce
1 tbsp ofΒ pure vanilla extract

I sprinkled them with 2 tsp of cane sugar & 1 tsp of cinnamon mixed together, entirely optional

Instructions:

Preheat oven to 350 degrees, and line your muffin tin. Combine in a medium bowl all of the ingredients and stir, texture will be quite doughy. Use a 2 1/2 inch ice cream scooper to fill each liner. Place the muffin tin on the middle rack in the oven and bake for 20 minutes.

You’re done, as simple as that !

Cristina for Peas & 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
β €β €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β €β €β €β €

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