Lemon Bars (raw and gluten free)

Lemon Bars
yields 15 bars
Crust
2 cups pecans*
1/2 cup unsweetened shredded coconut*
12 pitted dates, soaked and drained
2 tbl lemon zest
1/4 tsp sea salt

Filling
1 cup plus 2 tbl coconut oil, melted
9 tbl coconut butter, softened
9 tbl fresh lemon juice
9 tbl maple syrup
Zest of one lemon
1/4 tsp turmeric (for color)

*If you don't care about these being totally raw, toast the pecans and coconut for even better flavor.

Combine the pecans and coconut in a food processor and blend into fine crumbs. Add the dates, lemon and salt and pulse until the mixture come together. Press into a lined 9x13 inch casserole dish or an 8x8 inch dish for really thick bars. The above picture is from a 9x13 inch dish.

Combine the filling ingredients in a blender or food processor and mix until smooth. Pour over the crust and chill until hard, about 20 minutes.
Store in the fridge.

Carrot Walnut Bread

This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Carrot Walnut Bread
1-8" loaf plus 2 mini loaves or 6 muffins

1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy
2 tsp vanilla extract
3 cups whole wheat flour
1 tbl baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree- Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree.

To make carrot puree- Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.

Preheat the oven to 350.
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.

Blackberry Toaster Pastries

Blackberry Toaster Pastries

 

Pecan Crust
1 1/4 cup whole spelt flour
1 cup toasted pecans
1/4 tsp salt
3 tbl solid coconut oil
2 tbl maple syrup
2 tbl cold water

In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together.
Wrap into a flat disc with seran wrap and chill for 2 hours.

Blackberry Toaster Pastries
Filling:
6 oz fresh blackberries
3 tbl blackberry preserves, preferably sugar free
5 tbl water, divided
3 tbl cornstarch

Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture.
The filling should thicken immediately.
Remove from the heat and chill.

Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.

Brush the top with a small amount of cornstarch mixed with cold water.

Bake for 20-25 minutes until golden brown.

Cheezy Crackers

Cheezy Crackers
yields 2 cups
1 cup whole wheat spelt flour, plus more for rolling
3 tbl nutritional yeast
1 tsp salt
1/4 tsp onion powder
1/4 tsp turmeric
5 tbl coconut oil, in solid state
3 tbl cold water

Preheat the oven to 375.
In a food processor, combine the flour, nut yeast, salt, onion powder and turmeric. Add the coconut oil in, in small pieces and pulse to combine until the oil is in small pea-sized pieces through out the dough. Drizzle in the water while pulsing and continue to blend just until the dough has come together into a ball.
Turn out on a floured counter top and roll out to 1/8th inch thick. Cut into any desired shape and place on a greased baking sheet. Bake for 15-20 minutes until crisp.

Gluten Free Teff Ginger Molasses Cookies

Teff is becoming more popular these days in the public eye. Everyone is looking for the next big grain and this might be it. I have enjoyed teff for many years now in the form of injera bread, a spongy, sour bread traditionally served with Ethiopian food. Teff is considered a "super food" high in protein, calcium, iron, amino acids and is also gluten free! Baking with teff is new to me, but with a little one in my house now, I am interested in using grains in baking that serve a nutritional point and are higher quality. These cookies are awesome! Because they are 100% teff, they are slightly sandy in texture, but don't let that sway you. They are still moist and so, so flavorful. I completely forgot about the texture three cookies in! These spice filled cookies would be great any day of the week and especially around the holidays. They are sweetened with only molasses, dates and apple sauce and with no oil added, you could actually consider this to be a HEALTHY cookie!
Teff flour can be found at Ethiopian markets or natural foods stores. The Whole Foods near me sells it in their baking aisle and in bulk, making it easy for me to buy only what I need.

Teff Ginger Molasses Cookies
makes 12+
10 pitted dates
3/4 cup 100% apple juice
1/2 cup molasses
1/2 cup almond butter
1 tsp vanilla extract
2 cups brown teff flour
1 tbl orange zest
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves

Preheat the oven to 350.
In a small pot, combine the dates and apple juice and bring to a boil. Reduce to a simmer and cook for 5 minutes to soften the dates. Transfer to a food processor and add the molasses, almond butter and vanilla. Blend until smooth.
Add the remaining ingredients and blend until a smooth dough forms.
Scoop out balls of dough about 2 tablespoons each. Flatten on a greased baking sheet and bake for 8-10 minutes. Enjoy!

Old Fashioned Oat Energy Bites

Skip the processed bars, snacks and drinks and pack a couple of these energy bites with you next time you need to refuel. These are great to take to work as a mid day pick me up or to munch on quickly before or after a workout. Substitute the seeds if you desire with chia or poppy and switch out the peanut butter for almond butter for a different spin on a healthy treat.

 

Old Fashioned Oat Energy Bites
yields 24
3 cups old fashioned rolled oats (not instant)
2 cups unsweetened shredded coconut
1 cup dark chocolate chips
1/2 cup sesame seeds
1/2 cup ground flax
2 cups unsweetened crunchy peanut butter
3/4 cup water
1/4 cup organic grade A maple syrup
2 tsp vanilla extract

Combine all of the dry ingredients in a large bowl.
Combine the peanut butter and the remaining wet ingredients in another bowl and stir to combine.
Pour the wet into the dry and stir to combine fully. This is easily done using your hands!
Chill for 1 hour then form into tight balls, one inch in diameter. Use a small ice cream scooper for uniform sized bites.
Keep cold during storage.

These are not all that sweet, if you would prefer a sweeter bite, replace some of the water with more maple syrup.

Blueberry Soft Pretzels

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Crisp on the outside, chewy on the insides, these soft pretzels are more savory than sweet and burst with bites of fresh blueberries.

Blueberry Soft Pretzels
makes 12 medium sized pretzels
1 3/4 cup water
5 tbl melted coconut or canola oil
4 cups all-purpose flour, plus more for rolling
2 tbl organic cane sugar
1 tbl plus 1 tsp instant yeast
2 1/4 tsp salt
1/2 cup fresh blueberries

In a stand mixer with a dough hook, combine the water and oil. On top of that, add 4 cups of flour, sugar, yeast, salt and blueberries. Mix on medium for 6-7 minutes until the dough is smooth and not sticky, adding 1/4-1/2 cup more flour if the dough is too wet.
Transfer to a greased bowl and cover. Rest in a warm spot for an hour, until the dough has doubled.
Lightly flour your counter top and flip the dough onto the counter. Gently press down on the dough with your knuckles to flatten then divide into 12 equal sized pieces.
Roll out each piece into a long rope about 16 inches long then shape into a traditional pretzel shape.
Place on an unlined, greased baking sheet and freeze for 30 minutes.
Preheat the oven to 400.

10 cups water
1/2 cup baking soda
1/4 cup water whisked together with 2 tbl cornstarch
1/2 cup organic cane sugar

In a large, wide pot, combine the water and baking soda and bring to a boil.
Add the pretzels, 3-4 at a time or whatever amount can be added to your pot without crowding. Boil for 1 minute then place back on a greased, unlined baking sheet. Once all of the pretzels have been boiled, brush with the cornstarch mixture and sprinkle with sugar. Bake for 20 minutes, turning the pan around after 10 minutes.

Gluten Free Blueberry Banana Bread

I don't mean to sound obnoxious, but I don't understand why people perceive gluten free baking to be so difficult. I also don't understand why 95% of the gf baked goods I try are dry as a desert and crumble at the touch. I'm here to tell you that not only is gluten free baking not hard, you can have moist, tender desserts with no more effort given than any other pastry. A lot of the time I like to replace the flour in a recipe with a 3:1 ratio. Three parts gluten free all-purpose baking flour to one part almond meal/flour. Here I decided to just go all in and use a full amount of gf flour and it worked wonderfully.

One Year Ago Today Salt & Pepper Tofu with Green Garlic Sauce and Truffled Potatoes

Two Years Ago Today Moroccan Chili with Pumpkin Cornbread

Three Years Ago Today Crispy Corn Wontons with Carrot Mash


Slightly sweet, incredibly moist banana bread studded with fresh blueberries and topped with a sweet crunchy layer of pumpkin and sunflower seeds. No one will ever know it's gluten free!

Gluten Free Banana Bread
yields 3 mini loaves or 1 large loaf
6 tbl water
2 tbl ground flax seeds
3 very ripe bananas
1/2 cup coconut butter
1/2 cup organic light brown sugar
1/4 cup organic cane sugar, plus 2 tbl for dusting
2 cups gluten free all-purpose baking flour (I use Bob's Red Mill)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cup fresh (not frozen) blueberries
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds

Preheat the oven to 350.
Grease 3 mini loaf pans or 1 large loaf pan.
Whisk together the water and ground flax and chill for 15 minutes.
Beat together the bananas, coconut butter, brown sugar and 1/4 cup cane sugar until light and fluffy. Whisk the flax mixture back together if it separated and add to the bananas.
Add the flour, baking powder, baking soda, cinnamon, vanilla and salt and combine. Stir in the fresh blueberries by hand.
Pour into your greased pan and sprinkle the remaining 2 tablespoons of cane sugar on top. Top with pumpkin seeds and sunflower seeds.
Bake for 45-50 minutes for mini loaves or an hour plus for larger loaves until a toothpick inserted in the center comes out almost (90%) but not completely dry. This will prevent your bread from cooking too long and becoming dry.

Two Ingredient Chocolate Mousse

I think everyone, in the early stages of their vegan life, makes a chocolate mousse using silken tofu. I know I did. And while I still think that kind of chocolate mousse is delicious, it is not anywhere near as simple, fast and easy as this mousse. It's almost insulting to me that I never thought of this before. Now that I know, I can sleep well at night knowing that with just two ingredients I can have rich, ready to eat chocolate mousse in less than 10 minutes. It also works as a fantasic frosting for cakes or filling for tarts.

One Year Ago Today Tofu Teriyaki Salad with Orange Vinaigrette

Two Years Ago Today California Burger

Two Ingredient Chocolate Mousse
serves 4
10 oz semi sweet chocolate chunks
1 cup water
1/4 cup turbinado sugar
1 tsp vanilla extract, optional

Combine all of the ingredients and melt until smooth. Place the melted chocolate in a bowl, over another, larger bowl of ice water. Make sure the bottom of the chocolate bowl is touching the ice.
Whisk vigorously for 5-10 minutes until thick. Do not over mix or the mousse will become grainy.

Salt Crusted Potatoes with Cilantro Mojo

These potatoes are so, so, so, so good! They are even easier to make than they are to eat. Each little potato packs a perfectly salty crust on the outside and creamy, yukon gold center. Served with a fragrant, cilantro sauce, this dish is a great appetizer, snack or tapas.

One Year Ago Today Black Eyed Pea Nut Loaf with Sweet Potato Gratin & Roasted Broccoli

Two Years Ago Today Sausage Dog with Peppers, Onions, Asparagus & Garlic Hollandaise

Salt Crusted Potatoes
serves 3-4 as tapas or appetizer
1 1/2 lbs baby yukon golds, whole, unpeeled (as close to the same size as possible)
2 tbl coarse sea salt

Place the whole potatoes in a pot big enough so they sit in one layer. Add cold water, just enough to cover. Add the salt. Place over high heat and boil rapidly until the water has evaporated, stirring the potatoes every so often to ensure even cooking.
Once the water has evaporated, lower the heat to medium-low and cook 2-3 more minutes, tossing the potatoes to evenly coat with salt.
Serve with cilantro mojo.

Cilantro Mojo
1/2 cup extra virgin olive oil
3 garlic cloves
1 bunch cilantro
1 jalapeno, seeded, roughly chopped
1/4 tsp black pepper

Combine all of the ingredients and blend into a slightly chunky sauce. If serving with the potatoes, do not season with salt. If making this for another dish, taste and season with salt.

Special Occasion Cookie Boxes

How cute are these little cookie boxes!? And they couldn't be more simple. Once the cookies are baked, just stamp circles out, glue with royal icing, fill with candy and top with a final cookie! Cut out the cookies in any shape, like trees for Christmas or hearts for Valentine's Day.

 

Sugar Cookies

yields 16 cookies or 4 complete boxes

1 1/2cups organic powdered sugar
1 cup vegan butter, room temperature
1/4 cup almond milk

1/2 tsp almond extract
1/4 tsp vanilla extract
2 1/4 cups all-purpose flour, plus more for rolling

1 1/2tbl cornstarch

1 tsp cream of tartar

1 tsp baking soda

food gel paste, color of your choice
small candies, for the center

Cream together the powdered sugar and butter until light and creamy. Add the milk and extracts and combine. Add the flour, cornstarch, cream of tartar and baking soda and mix together.
To get the ombre effect:
Put in a touch of color and mix to combine throughly. Remove 1/4 of the dough and set aside. Add more color and mix. Remove 1/4th of the dough and set aside. Add more dye and mix, remove 1/4th of the dough and set aside. Add 1 final amount of color to achieve the darkest color.
Wrap all 4 balls of dough up individually and chill for at least 2 hours.
Preheat the oven to 350.
Flour the counter top and roll out one disc of dough at a time 1/4" thick. Stamp out 4 circles from each color. Bake for exactly 10 minutes.
The lightest colored cookie will be the bottom and are finished.
Stamp a smaller circle out of the second and third lightest colors while the cookies are still hot.
The darkest color cookie will be the top.

Royal Icing
2 cups organic powdered sugar
1 1/2 tbl almond milk
1 tbl light corn syrup
1/2 tsp vanilla extract
food colors/sugar decorations
Whip the sugar, almond milk, corn syrup and vanilla until thick and smooth.


To assemble cookie boxes:
Pipe a layer of royal icing around the edge of the bottom cookie. Top with a cookie with a punched out center. Pipe another layer of royal icing on top and top with the third cookie. Fill with candy and place the 4th, whole cookie on top. Decorate the top cookie with royal icing.

Banana Bread Granola

Granola is a never ending, endless flavor producing, nutritious snack, breakfast with fruit and yogurt or topping on ice cream. If you are a fan of banana bread then jump on this  granola!
 
One Year Ago Today Grilled Balsamic Tempeh with Potato Pea Salad and Minted Walnut Dressing

Two Years Ago Today Ice Cream Sandwiches

Rolled oats, quinoa, walnuts, banana chips and flax seeds tossed in sweet banana puree and a touch of coconut oil and roasted into crunchy clusters.

Banana Bread Granola
yields 4 cups
3 cups old-fashioned rolled oats
1/2 cup raw quinoa
1/2 cup crushed banana chips
1/2 cups roughly chopped raw walnuts
1/4 cup flax seeds
1 tsp cinnamon
1/4 tsp salt
1/2 cup light agave
3 tbl melted coconut oil
2 bananas
1 tsp banana extract, optional but adds awesome flavor

Preheat the oven to 300.
Combine the oats, quinoa, banana chips, walnuts, flax, cinnamon and salt in a large bowl.
In a blender, combine the agave, oil, bananas and optional banana extract. Blend until smooth then mix with the dry ingredients.
Spread out in an even layer on a baking sheet and bake for 1 hour, stirring every 20-30 minutes to ensure even baking.
Store in an air tight container.

S'mores Cookies for a cause

My husband and I are trying to adopt a baby and need as much help as we can get funding this crazy expensive endevor. We set up a webstore called  Sibling For Ambrose where we sell homemade dog biscuits, necklaces and pins that all have one thing in common, our dog-son Ambrose. While these cookies are not on the site, I had a special request to make them in exchange for a donation and I jumped at the chance. If you have a second, please read our story and check out our webstore!

One Year Ago Today Chocolate Avocado Smoothie
Two Years Ago Today Green Chile Burgers with Sweet Potato Mash & Chipotle Salsa


Ooey, gooey chocolate studded cookies with chunks of graham crackers, dark and semi sweet chocolate and melted marshmallow.

S'mores Cookies
yields 2 dozen
1/4 cup water
2 tbl ground flax seeds
1 cup vegan butter
3/4 cup organic light brown sugar
3/4 cup organic cane sugar
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 cup roughly crushed graham crackers
1 tsp baking soda
1 tsp salt
1 cup miniature semi-sweet chocolate chips
1 cup vegan marshmallows, such as Dandies, cut into 4ths
1 dark chocolate bar, broken into squares

Preheat the oven to 350.
Combine the water and flax and chill for 10 minutes.
Cream the butter, sugars, vanilla and cinnamon until light and fluffy. Add the flax mixture and combine.
Add the flour, crushed grahams, baking soda, salt and mini chocolate chips. Mix to combine.
Scoop out balls of dough 2" apart on a greased baking sheet. Press down on each cookie very slightly to flatten. Bake for 10 minutes then add marshmallows and chocolate bar pieces over the top.
Return back to the oven and cook 2-3 minutes mores.

Quinoa Yogurt Breakfast Bowl

Quinoa is something I have never tried making sweet but it makes total sense. Quinoa porridge would be a great alternative to cream of wheat or oatmeal in the morning. This protein and fiber packed meal is exactly what you need to start your day off right.

 
other breakfast treats:  
Breakfast Parfait with Cocoa Crunch & Blackberry Cream

Spelt Waffles with Caramelized Kiwis, Starfruit, Bananas & Coconut Whipped Cream

Sweet, cinnamon quinoa layered with coconut yogurt, fresh blackberries, toasted almonds, sunflower seeds, fresh mint and a drizzle of maple syrup.

Sweet Quinoa
serves 3
3 cups almond milk
1 cup quinoa
2 tbl maple syrup
1 tsp cinnamon
1/8 tsp salt

Combine all of the ingredients in a small pot and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork and let cool to room temperature or chill.

Quinoa Yogurt Breakfast Bowl
1 lb vegan vanilla yogurt
1 batch sweet quinoa
1 cup fresh blackberries
1/4 cup toasted sliced almonds
1/4 cup roasted, salted sunflower seeds
2 tbl fresh mint, roughly chopped
2 tbl hulled hemp seeds
maple syrup, for drizzling

Prepare two bowls with equal parts of yogurt and quinoa. Top with blackberries, almonds, seeds, mint, hemp and drizzle with maple syrup.

Peanut Butter & Jelly Oat Clusters and a Blackberry Parfait!

It's national Peanut Butter & Jelly Day! A sensational holiday to celebrate if you ask me. I considered making a sandwich, maybe fried, maybe battered, maybe made of fresh toast but ultimately I wanted something less bready. I chose crunchy peanut butter and blackberry jam, my favorite combination but feel free to use creamy peanut butter and strawberry jam, or cherry and almond butter. I also highly recommend trying this Hazelnut & Apricot Pannini.


One Year Ago Today Grilled Broccoli Fettucini with Pecan-Sage Pesto

Two Years Ago Today Fresh Anise Stock


Rolled oats tossed with peanut butter, blackberry jam, roasted peanuts, vanilla and a touch of cinnamon make the perfect clusters for snacking or layering with yogurt and fresh fruit for parfaits in the morning.

Peanut Butter & Jelly Oat Clusters
serves 4-5
1/4 cup unsweetened peanut butter, crunchy or smooth
3 tbl agave nectar
2 tbl (solid)coconut oil
2 cups old fashioned rolled oats
1 cup roasted & salted peanuts, roughly chopped
3 tbl blackberry jam
2 tsp vanilla extract
1/8 tsp cinnamon

Preheat the oven to 325.
Melt the peanut butter, agave and oil together until runny.
Combine the peanut butter with the oats, peanuts, jam, vanilla and cinnamon. Mix to coat thoroughly.
Spread in an even layer on a greased baking sheet and bake for 30 minutes, tossing every 10 minutes so it doesn't burn.
Let cool and serve.

Blackberry Parfait
coconut, soy or almond yogurt
fresh blackberries combined with blackberry jam
pb&j oat clusters
roughly chopped roasted & salted peanuts

Layer and enjoy!

Lemon Crinkles

These cookies are for those of you that prefer a cookie without chocolate or peanut butter. I don't get it but I know you people exist. This is a perfect recipe for me to make at home because my husband loves lemon and I could care less about these chocolate-free cookies, so I don't have to worry about eating any of them!
These cookies are soft and chewy, sweet with powdered sugar and tart with plenty of lemon zest and juice.

more vegan cookie recipes:
Chocolate Chip Chickpea Cookies
Peanut Butter Chocolate Chunk Cookies

Lemon Crinkle Cookies
2 dozen
2 cups organic cane sugar
1 cup vegan butter, softened
1 tbl ener-g egg replacer mixed with 1/4 cup water
2 lemons, zest and juice
3 cups of all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp turmeric, optional for color
1/2 cup organic powdered sugar

Preheat the oven to 350. Line two baking sheets with parchment and grease.
Beat the sugar, butter, egg replacer mix and zest from 2 lemons until light and fluffy. Add 1/4 cup of lemon juice and mix.
Add the flour, baking powder, baking soda, salt and turmeric if using.
Scoop out medium sized balls of dough, roll in the powdered sugar and place 2 inches apart on the baking sheets. Press down lightly to flatten slightly and bake for 12-15 minutes.

Double Chocolate Chip Cookies

Chocolate, chocolate and more chocolate! These moist cookies are made with melted chocolate, cocoa powder and studded with semi-sweet chocolate chips!

more vegan cookie recipes:
Chocolate Chip Zucchini Cookies
Frosted Sugar Cookies

Double Chocolate Chip Cookies
yields 2 dozen
6 tbl water
3 tbl ground flax seeds
2-12oz bags semi sweet chocolate chips, divided
1 cup vegan butter, softened
1 cup organic light brown sugar
1/2 cup organic cane sugar
2 tsp vanilla extract
2 2/3 cups all-purpose flour
2 tbl cocoa powder
1 tsp salt
1 tsp baking soda

Preheat the oven to 350.
Whisk together the water and ground flax seeds and chill for 15 minutes.
Melt 1-12oz bag of chocolate chips.
Beat together the butter, brown sugar, cane sugar and vanilla until light and fluffy. Add the flax eggs. Add the melted chocolate and mix to combine.
Add the flour, cocoa powder, salt and baking soda and mix. Add the remaining bag of chocolate chips and combine.
Scoop medium sized balls of dough 2" apart on the baking sheets and press to flatten slightly.
Bake for 12-15 minutes.

Spinach & Basil Pesto Pinwheels

Sometimes you just want to make something with puff pastry for two reasons. It's fast and it always tastes delicious. The smell of fresh basil in the grocery store had me at hello and I knew exactly what to do with it.
 
One Year Ago Today Roasted Vegetable Salad with Basil Vinaigrette & Chili Oil
Two Years Ago Today Eggplant Pannini with Red Pepper Jam & Brussels Slaw with Harissa Mayo

A fragrant spinach, basil and almond pesto is made in less than five minutes and spread across a thin sheet of pastry, rolled, sliced and baked into crispy, buttery pinwheels perfect for a snack, light lunch or appetizers.

Spinach & Basil Pesto Pinwheels
makes 9+/- pinwheels
2 packed cups of fresh baby spinach leaves
1 packed cup of fresh basil leaves
1/4 cup sliced almonds, toasted
1 tsp salt
1/4 tsp pepper
1/2 cup vegan mayonnaise
1 tbl all-purpose flour for dusting the counter
1 roll puff pastry, thawed

Preheat the oven to 350. Line a baking sheet with parchment or grease.
Combine the spinach, basil, almonds, salt and pepper in a food processer and pulse into a rough chop. Add the mayonnaise and pulse a few more times to combine. Do not over mix, you want the mixture to still have some texture. Taste and season with salt and pepper if necessary.
On a floured counter, unroll the puff pastry then use a rolling pin to thin it out more into a rectangle.
Spread out the filling in an even layer all over the pastry. Starting with the side that is longer, gently roll up the pastry into a log. Use a serrated knife to cut 1" slices and place each slice on the baking sheet, 1 1/2" apart.
Use your hand to lightly flatten each piece and bake for 30 minutes, rotating the tray half way through.

Black Pepper & Herb Vegan Goat Cheese

Time and patience is all you need to make this impressive ball of vegan goat cheese for your next get together. The problem is you won't want to share so go ahead and make two separate balls, one for your guests and one for you.


Other Vegan Cheeses
vegan parmesan
vegan cheddar fondue
brazil nut parmesan

One of my favorite cheeses yet! Slightly firm on the outside and super creamy on the inside, this tangy vegan goat cheese tastes even better when coated with various herbs and peppercorns.

Vegan Goat Cheese
1 ball
1 cup roasted, unsalted cashews, soaked overnight
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbl water
1 1/2 tsp salt
1 tbl whole peppercorns
1 tsp dried dill
1 tsp dried rosemary

Drain and rinse the cashews. Combine with the oil, lemon juice, water and salt in a blender and blend for 5 minutes. Blend for precisely five minutes for a whiter color and firmer texture.
Scrape the cheese out into a large triple square of cheesecloth and join the ends together to make a ball. Set the cheese in a strainer that is sitting over a bowl and rest for 8 hours. Only a little bit of water will seep out but that is important to get rid of.
Preheat the oven to 200.
Line a baking sheet with parchment and place the cheese wrapped in cheesecloth on the pan. Bake for 40 minutes, turning the pan once after 20.
Remove the cheese, cool and chill overnight.
Gently remove the cheesecloth and coat the top with peppercorns, dill and rosemary that have been crushed up in a mortar and pestle or spice grinder.

Vegan Cashew Cheese Fondue

There are a lot of recipes for vegan cheese fondue on the internet but they seem to all have something weird about them. Some have agar agar (why?) and most are just melted manufactured vegan cheese. Others use thickeners like flour or potato. My version is much more simplified and filled with natural ingredients that yield a deliciously creamy, thick and cheesy dip. Don't stop at fondue, use this as a spread on sandwiches or tortillas, or as simple dip for crackers, pretzels or anything you can think of.


One Year Ago Today Homemade English Muffins
Two Years Ago Today Coconut Cream Tartlets

Soy and gluten free cheese fondue made with cashews, pimentos, mustard and a touch of garlic. A perfect reason to dust off that fondue kit you swore you'd actually use (but really have only used twice in 4 years.)

Cashew Cheese Fondue/Spread or Dip
serves 2 as fondue
1 cup roasted & unsalted cashews, soaked in water for at least 2 hours to overnight
1-2oz jar sliced pimentos, drained
1/4 cup nutritional yeast
3 tbl water
1 tsp ground mustard
1/4 tsp salt
1/4 tsp ground garlic
1/8 tsp pepper
Finger foods for dipping such as: sauteed tofu, steamed broccoli, cucumber slices, toasted baguette, apple slices

Drain the cashews and place in a blender with the pimentos, nutritional yeast, water, mustard, salt, garlic and pepper. Blend for 4-5 minutes until creamy and smooth.
Place in your fondue pot and let the heat lightly warm the dip.