This is one of my favorites. I’m not sure where it came from but I remember my mom making it in the summer and fall when everything was ripe and fresh from the farmer’s market. This year was my first year gardening and I was able to make it with things from my garden, I only had to get corn. It was an exciting day! You can, of course, substitute any of the vegetables for whatever is fresh. I only require that you use tomatoes and all the fresh herbs. So fresh and tasty.
Have you ever been sitting around and wishing for a sophisticated cookie that you could serve to guests over tea? Or perhaps one to impress the foodie in your life? If you answered yes then these cookies should do the trick.
I made them over the holidays and my brother and I kept eating them and saying “that is a sophisticated cookie.” They are also good, don’t worry about that. It is just when you are describing them you aren’t talking about a regular old chocolate chip cookie, or a cookie that is going to make your inner fat kid jump for joy. No, these are a surprising cookie, they make people take notice.
To add to the cookie goodness these are dipped in chocolate and sprinkled with lavender salt. If you have extra lavender salt I highly recommend sprinkling just a bit on your hot chocolate next time you make it.
This cookie would be like you dressing in layers all winter long, yet sticking to your workout plan and developing that killer body, then come spring the layers come off and everyone is like “damn, you look good.” it would be pretty much the same, but “damn, these taste good.”
Anyway, on to the cookies my friends.
Salted Lavender Shortbread Cookies
Ingredients
1/2 cup Earth Balance buttery sticks
1/4 cup brown sugar
1/8 tsp. salt
1/2 tsp. ground dried lavender flowers
2 TBL cocoa nibs
1 vanilla bean
1 1/4 cups flour
6-8 TBL vegan semi-sweet chocolate chips
1 tsp. coarse sea salt
1/8 tsp. ground dried lavender flowers
Instructions
Place Earth Balance, brown sugar, salt, 1/2 tsp. lavender, and cocoa nibs in mixing bowl.
Slice vanilla bean lengthwise and scrape seeds from the pod.
Add vanilla seeds to the mixing bowl and cream everything until smooth.
Once mixture is smooth add flour and mix thoroughly until dough starts to stick together.
Turn dough out onto a large piece of wax paper.
Pat dough into a log about 2 inches wide and 1/2 inch thick with flat sides.
Wrap log in wax paper, then in plastic wrap.
Let the dough chill in the refrigerator for at least one hour.
Preheat oven to 350 F.
Once chilled remove log from wax paper and slice into thin cookies about and 1/8 inch thick.
Place cookies on an ungreased cookie sheet and bake 10-12 minutes until golden brown.
Remove from cookie sheet and let cool.
Mix 1 tsp coarse sea salt and 1/8 tsp lavender together. Set aside.
Melt chocolate chips either in the microwave or over a double boiler.
Once chocolate is melted and cookies are mostly cool dip half of one side of the cookies into the chocolate and place on a large sheet of wax paper.
You just want a little dip of chocolate on the end of the cookie.
Be careful to use only a little chocolate per cookie, scraping the cookie lightly against the side of the bowl to take of the extra chocolate.
These cookies are very delicate tasting and you don’t want to overwhelm them with the chocolate.
Once cookies have been dipped in chocolate sprinkle the lavender sea salt over the chocolate.
Vegan Chili Cheese Dip you say? Ohh I do. This is the last recipe I’ll be posting using chili, I promise. (at least for now)
I usually make this using canned chili, but well I had the chili on hand so for New Year’s Eve this was what we had. It is so “real” tasting you will be surprised. We actually made a vegan chili cheese dip and a “normal” chili cheese dip and took them to a Super Bowl party last year thinking I could eat the vegan one and others could enjoy the “normal” one. Well people ended up eating both and not being able to tell the difference. I was rather shocked, but pleased.
This recipe is from my husband and is a family favorite. I had to adapt it for me, but really how hard is adapting when I’m just substituting the vegan versions of all the ingredients.
Hope you eat well and fool those around you.
Vegan Chili Cheese Dip
Ingredients
1 8oz container vegan cream cheese
2 cups chili or one 15oz can
1/2 – 1 cup vegan cheddar or nacho cheese
Instructions
Spread vegan cream cheese in the bottom of a 9′ round or square baking pan.
Spread chili over the cream cheese and top with as much vegan cheddar as you like.
Cover with aluminum foil and bake for 15-20 minutes until cheese is melted.
Serve hot with chips.
According to my husband they must be Frito scoops, no other chips will do.
I few years ago I won the Vegetarian Times reader recipe contest with my pot pie recipe. I’m including the recipe below, but here is the link to Vegetarian Times if you are interested in others comments and the like. Vegetarian times
I know the ingredients look daunting, but it is worth it. You could also get a pre-made pie crust to speed things up. Just make sure it is vegan.
This is a dish I like to make for Thanksgiving when I am going to non-vegan households as I can enjoy it as a full meal, and others can have a bit as a side dish.
I have also made the pot pie gluten free one thanksgiving for a friend who could not have gluten, it was just as good. For the crust I used Bob’s Redmill gluten free baking mix instead of flour. I used the exact same measurements and all that. For the roux ( oil flour mixture that is the start of the gravy) I used chickpea flour, same amount. Also make sure your tamari is gluten free, or substitute salt. I really have no idea how much, I usually get the Gluten free tamari anyway.
Good Luck!!
This picture is from the Vegetarian Times Website
Ingredients
Vegetables
1 TBL olive oil
2 medium Potatoes, diced
2 Carrots, sliced
2 cups Mushrooms, sliced
1 large Onion, diced
1 cup Broccoli, chopped
2 cloves Garlic, minced
For the Tofu
1 TBL Olive Oil
1 lb Tofu, cut into cubes
2 TBL San-J Tamari
¼ tsp granulated garlic
Few dashes Cayenne
For the Sauce
1 TBL olive oil
¼ cup Flour
3 TBL veggie broth powder
2 cups water
½ plain Soy Milk
½ tsp Worcestershire sauce
3 TBL Red Wine
¼ cup San-J Tamari
1 tsp Hoisan sauce
¼ tsp granulated garlic
1//8 tsp Cayenne
½ tsp Salt
1 TBL fresh Thyme, minced (can also use dried, about 1 tsp, or take it out altogether)
1 TBL fresh Sage, Minced (can also use dried, about 1 tsp, or take it out altogether)
1 tsp black Pepper
For the Crust
1 ¼ cups Flour
½ tsp Salt
½ cup Crisco
2-4 TBL cold water
1 tsp fresh Rosemary, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
1 tsp fresh Sage, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
Instructions
Put the Carrots and Potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
Drain and set aside.
Heat oil in a skillet and cook tofu over medium/high heat.
When tofu starts to brown add 2 TBL Tamari, Garlic and Cayenne. Once tamari has cooked off turn off heat and set aside.
In a large cast iron dutch oven heat oil, add mushrooms and cook for 2 minutes.
Add onion, Broccoli and Garlic sautéing for about 2 minutes until the onions are just beginning to soften.
Mix the Veggie Broth Powder into the water.
Push veggies to the side of the dutch oven.
Add 1 TBL of oil to the bottom of the pot. With a fork stir the flour into the oil. Continue to mix the flour into the veggie mix
Pour water, broth powder mixture into the veggies while stirring constantly.
Once mixture is smooth add the soy milk, Worcestershire sauce, Red Wine, Tamari, Hoisan sauce, Galic, Cayenne, Salt, Thyme, Sage and Black Pepper.
Add Tofu, Potatoes and Carrots and stir to combine.
Turn off heat and let stand while making the crust.
Pre-heat oven to 375.
To make the crust combine the Flour, Salt and Crisco in a bowl.
Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
Add Rosemary and Sage mixing briefly.
Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
Shape dough into ball until you shape it with your hand.
Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
Keep shaping the dough until it is the size of your dutch oven.
Take crust out of the bag and place in dutch oven.
With a sharp knife poke holes in the crust to let the steam escape.
Put pot pie in the oven and bake for 45 minutes, until crust is starting to brown. Let sit for about 10 minutes before serving.
I have developed this blog to share recipes and tips for making vegan food for the meat eater in you life, even if that meat eater is you!
I have been testing my recipes for years on my family, friends, and husband who are mostly devout meat eaters. Some of the recipes on here might be a bit of a stretch for the meat and potatoes type, but trust me, they all taste good. I will also try to include recipes that have been developed as comfort food.
Please let me know if you have any questions, or requests.
This is one of my favorites. I’m not sure where it came from but I remember my mom making it in the summer and fall when everything was ripe and fresh from the farmer’s market. This year was my first year gardening and I was able to make it with things from my garden, I only had to get corn. It was an exciting day! You can, of course, substitute any of the vegetables for whatever is fresh. I only require that you use tomatoes and all the fresh herbs. So fresh and tasty.
Happy Food Ninja 