Vegan Sand Dollar Cookies

I am really excited for this recipe. It makes me dream of a warm place without 6 feet of snow, digging my feet in the sand, a over sized, floppy hat, and those fun drinks with little umbrellas in them. We are making Vegan Sand Dollar cookies today. Now, this recipe is not an every day cookie recipe. This is one of the recipes we have on special occasions because of how much sugar is in the cookies. You could substitute the sugar for maple syrup or agave, but it just does not have the same taste. Plus, it makes the dough extra wet, and you need so much extra flour. SO. Once in a while, we all need a “treat yo’self” recipe, and this is a house hold favorite.

Vegan Sand Dollar Cookies
Let’s talk about this raw dough. It is AMAZING. If you have an upcoming girl’s night or just need some raw cookie dough to eat, this is the cookie dough for you. It reminds me of eating full tubes of Pillsbury’s cookie dough when I was in college with my roommates. I would not advise eating the full batch of batter, but it is so easy to in this recipe.
Make sure to use organic sugar to ensure it is vegan
Dry Ingredients:
  • 3 1/2 cups all-purpose baking flour
  • 1/2 tsp aluminum free baking powder
  • 1 tbsp cinnamon
  • dash of salt
  • 1 1/2 tbsp ground flax seeds (you could use chia seeds, but they leave little dots in the cookies. Flax seeds blend into the batter, and are undetectable)
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp cream of tartar

Wet Ingredients:

  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 1 cup room temperature vegan butter

Topping Ingredients:

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 slivered almonds

Directions:

  1. Pre-heat oven to 375 degrees
  2. Combine all dry ingredients. Put through a sieve/strainer. Make sure all the lumps are out.
  3. Add vanilla, almond, and butter. Mix thoroughly
  4. Place ping pong sized dough balls on a greased cookie sheet
  5. Press 4-5 silvered almonds into each cookie
  6. Bake in oven for 12-15 minutes or until cookies start to tun golden brown around the edges.
  7. Combine sugar and cinnamon.
  8. Once the cookies are done baking, coat in the sugar cinnamon mixture..
  9. ENJOY!

Makes about 4 dozen cookies

I hope you love these cookies!

Love, Liv

 

 

Pasta Salad

I am going to give you a super simple pasta salad recipe here. It is perfect for any potluck, family gathering. Plus, it is so simple. The homemade dressing is a basic Italian dressing seasoning. I was looking in the store at ingredients in most Italian dressings, and they contain everything from processed sugar to dyes. WHY?! So, if you want to ditch the processed ingredients, this will be your new favorite dressing.

Pasta Salad

For my pasta salads, I use an organic rigatoni pasta. I think the dressing coats the noodles best, and it has the best noodle-vegetable ratio.

Dressing Ingredients

  • 2 cloves minced garlic
  • 1/8 tsp paprika or turmeric
  • 1/2 tbsp Italian Herbs (or 1/4 tsp of each: basil, marjoram, oregano 1/8 tsp of each: rosemary, thyme)
  • zest from one lemon
  • juice from 1 lemon
  • 2 tbsp vinegar (balsamic, apple cider, white, really any vinegar works here)
  • 1/4 cup olive oil

And get creative with your Vegetables, throw whatever you have in the fridge in with the pasta. All of the measurements are for 1 box of pasta worth of noodles. I prefer the vegetables to be dices in about 1/2 inch cubes

  • 1 red bell pepper
  • 7-8 cherry tomatoes
  • 1/2 cucumber
  • 1 head of broccoli
  • 1 bag snap peas
  • 1 avocado
  • 1 bunch asparagus
  • 1 box rigatoni pasta (or gluten free pasta)

You really cannot mess up this recipe. It is perfect to use up left over vegetables, or to have a fresh side salad for dinner. I hope you love the dressing!

Love, Liv

Bunnies in Snuggies

One of my favorite girls’ night snacks was pigs in a blanket. It is so easy, and oh so comforting. If you are looking for that familiar comfort, but in a vegan/vegetarian option-LOOK NO FURTHER. I have a recipe for you all, that is sure to satisfy on every level. Since they are not pigs in a blanket, we will call them Bunnies in Snuggies.

Bunnies in Snuggies (1)

For this recipe, I used regular, full sized carrots, and cut them into smaller pieces. To save time, you can just use baby carrots if you want. Use what you have, this week, we had regular carrots for a different recipe. You can definitely make your own vegan puff pastry, or, you can use pre-made. For this recipe, I used pre-made.

Before going in the oven

Ingredients

  • 1 bag baby carrots (or about 7 carrots cut into 2 inch pieces)
  • Vegan puff pastry
  • Olive oil

Dipping Sauce Ingredients

  • 2 tbsp vegan mayo (my favorite brand is earth balance)
  • 2 tsp Dijon mustard
  • 1 tsp stone ground mustard
  • 1/2 tsp agave nectar or maple syrup
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Cut carrots (skip if you are using baby carrots)
  3. Coat carrots in oil (about 2 tsp), salt and pepper, place on a baking sheet, and roast for 10 minutes.
  4. Remove from oven and cool.
  5. Lower oven to 350 degrees.
  6. Cut puff pastry into 1 inch by 2 inch strips. Eyeball it- it does not need to be perfect.
  7. Wrap carrots in puff pastry, place back on the baking sheet (put the overlap of the pastry side down)
  8. Brush with olive oil.
  9. Put in the oven for 15 minutes. Remove when they turn golden brown.
  10. Make your dipping sauce (you could just use mustard, but the dipping sauce is definitely worth making)
  11. ENJOY!

Serves 1.

Just Kidding! It serves about 5-6. I hope you use this recipe for your next girls’ night, or just a late night snack.

 

Love, Liv

Roasted Carrot Hummus

I am not going to lie, I did not plan on posting this recipe. There was a recent potluck I needed to bring a finger food to pass. So, I just threw a bunch of ingredients into a food processor, prayed over it, and it turned out amazing!  Long story short, I knew I wanted to share the recipe with all of you. You probably have everything you need in your pantry right now.

CAITLIN BLAKE

Disclaimer. I used canned carrots. I NEVER BUY CANNED CARROTS. One day, I was cleaning deep in the back of my cabinet where we have our cans, and back in Narnia, I found a can of carrots. I had no idea how to eat them. Basically, they are mush anyways; so, I decided to make them into hummus. It is super easy, next time I will probably roast fresh carrots. But hey, go with what you have.

 

Ingredients

  • 1 can chickpeas
  • 1/2 cup chickpea liquid
  • 5 cloves garlic
  • 1 1/2 cup sliced carrots (or 1 can)
  • Turmeric (2 drops essential oil or 1 tsp)
  • Lemon (5 drops essential oil or you can use the juice from 1 lemon)
  • Pinch of Crushed Red Pepper
  • Salt and Pepper

 

  1. Roast carrots and garlic at 400 degrees until they are fork tender. (15-20 minutes) Watch and make sure the garlic does not burn
  2. Strain chickpeas, keep the liquid
  3. Put roasted carrots, garlic, chickpeas, turmeric, lemon, 1/2 cup of chickpea liquid, crushed red pepper flakes, salt, and pepper into a food processor
  4. Blend until creamy. You may need some extra liquid if you need it
  5. Garnish with red pepper flakes

Serves 6-8

Try not to eat it all in one sitting, but I totally understand if you do.

Love, Liv

Hearty Sweet Potato Soup

People. It is cold out. I am over this polar vortex. It has been colder in Wisconsin over the past few days than it has been in Antarctica. You read that right. Colder than the place that has snow year round. I think people live here because they are frozen to the ground, and cannot leave. I need a warm an sunny beach vacation, because I am not about this cold life.

Since, we are all frozen, and cannot leave our houses; I have been making lots and lots and lots of soup to keep warm. This is one of those everything-but-the-kitchen-sink creations, and is sure to warm you up. Plus, it is super easy to dump everything in, let it simmer, and in 30-45 minutes you have dinner. YAY!

taxietiquettetips

 

Ingredients:

  • 1 large sweet potato
  • 1 small butternut squash
  • 1 large yellow onion
  • 4 cloves of garlic
  • 8 cups vegetable stock
  • 1 can black beans
  • kale
  • 1 1/2 tbsp herbs de province
  • 2 tsp each: rosemary, basil, tumeric, marjoram (or 1 drop of essential oil if you have them)
  • salt and pepper
  • Optional: 1 cup quinoa

Directions:

  1. Place a large soup pot over medium heat
  2. Add sweet potato, squash, onion, garlic, quinoa, salt, pepper, and vegetable stock
  3. Let simmer until the sweet potatoes and squash are fork tender
  4. Add herbs, black beans, and kale. Simmer for 10-15 more minutes
  5. EAT!

It is perfect for a busy weeknight dinner, or a make ahead meal to eat throughout the week. This soup is hearty, and keeps you full. Plus it tastes delicious.

Stay warm, and send me warm thoughts!

Love, Liv