Tag: Vegan Website

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

Breakfast, Desserts, RECIPES

Banana Muffins in 20 minutes !

Cristina Carlos-Supino

*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:

  1. Pre heat your oven to 350 degrees.
  2. Line a 12 muffin tin pan with paper muffin cups.
  3. 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.
  4. 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.
  5. 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

RECIPES, Sides

Chioggia Beet, Tomato & Hazelnut Salad

Cristina Carlos-Supino

The beautiful fuchsia and white striped beets look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂

Cristina for Peas and Peace