Monthly Archives: August 2021

Rosemary Lemon Shortbread

rosemary lemon shortbread
rosemary lemon shortbread

The rosemary in my garden is incredibly lush and fragrant this time of year. It makes me daydream of Mediterranean flavors. I wondered, “How can I put that dreamy seaside feeling in a baked treat?” While perusing shortbread cookie recipes I realized they are fairly versatile and can stand up to a strong herbaceous taste. With a little lemon zest for summery nuance, I knew I could create something delicious.

The recipes I found needed a simple vegan adjustment — using vegan butter in place of regular butter. No high altitude changes were required, which just left my taste preferences. Using less sugar brought out the scent of the rosemary I added, and lemon zest rounded out the flavor profile. These are slightly savory but still a cookie. They go as well with a bracing cup of coffee as they do alongside strawberry ice cream.

Rosemary Lemon Shortbread adapted from King Arthur Baking’s Shortbread recipe

2 teaspoons dried rosemary
1 cup + 2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 teaspoon lemon zest
1/2 cup unsalted vegan butter, cold out of the fridge
1/8 cup granulated sugar
1/8 cup + 1 tablespoon powdered sugar
up to 1.5 teaspoon water, if needed

Preheat the oven to 300°F. Line the bottom of an 8″ round cake pan with parchment paper, then grease the parchment paper. Set aside.

Run the rosemary leaves through a coffee grinder until you have coarse bits. Put the ground rosemary in a medium bowl along with the flour, salt, and lemon zest. Whisk until combined.

Add the vegan butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream them until combined. Add the flour mixture and beat until it comes together. If the mixture is too dry, then dribble in the water a little at a time. The dough should be a bit stiff.

Press the dough into the prepared pan, smoothing the surface with your fingers or the bottom of a measuring cup. Use a fork to prick the dough all over to allow the steam to escape. Bake for 40-45 minutes, or until the shortbread is a light golden brown across the top and the sides have pulled away from the pan.

Remove the pan from the oven and immediately flip the shortbread onto a clean cutting board. Using a pizza wheel or sharp knife, cut the shortbread into wedges. You want to do this while the shortbread is still warm and can be easily cut. Transfer the wedges to a rack to cool completely.

Until next time, happy baking!

Milkshake for World Plant Milk Day Book Giveaway

milkshake for world plant day giveaway
milkshake for world plant milk day giveaway

When I started my journey of seeking milk that didn’t come from a cow, the options were very limited. It may have been rice milk and three brands of soy milk. These days you can find milk beverages made from those two bases, alongside others consisting of almonds, oats, peas, hemp seeds, coconut, cashews, macadamias, quinoa, peanuts, pistachios, walnuts, bananas, hazelnuts, and flax seeds.

Plant milks are so popular now that they have their own holiday. Today is World Plant Milk Day, a celebration of plant-based dairy alternatives that is recognized internationally. People all over the globe can find a way to enjoy a milky beverage that is better for their health, the environment, and the animals.

The website behind this celebratory day explains that a “dairy-free lifestyle has the power to make you feel fantastic, now and in the long-term future. You may experience increased energy, less bloating, improved digestion, clearer skin, reduced asthma symptoms, less inflammation, and other lasting health benefits when you make the switch away from dairy.”

In honor of this day, and to offer you a way to easily get involved, I made a plant-based milkshake. The recipe below is from Alisa Fleming’s book “Eat Dairy Free.” If you like Alisa’s recipe and want more, you’re in luck! I’m giving away one copy of her book which includes recipes for meals, snacks, and sweets. To enter the drawing, comment on this post or my posts with the above book picture on Instagram, Facebook, and Twitter. **

Strawberry Cheeseshake

1/2 cup raw cashews
2 tablespoons water
1 tablespoon lemon juice
3/4 teaspoon melted coconut, grapeseed, or rice bran oil
1/8 teaspoon salt
3/4 cup cut frozen strawberries
1/2 cup unsweetened plain or vanilla dairy-free beverage
1 tablespoon agave nectar or sugar
1/4 teaspoon vanilla extract
Graham cracker crumbs (gluten free, if needed) for garnish (optional) (note: I used cacao nibs)
2 fresh strawberries, for garnish (optional)

Put the cashews in your spice grinder or food processor and whiz until powdered, about 30 to 60 seconds.

Put the cashew powder, water, lemon juice, oil, and salt in your blender or food processor and blend until smooth.

Transfer the cashew mixture to an airtight container and refrigerate for 2 hours or more, to allow the flavors to mingle and the consistency to thicken.

Put the chilled cashew mixture, frozen strawberries, milk beverage, sweetener, and vanilla in your blender and blend until smooth and creamy.

Pour the shake into 2 glasses and garnish each.

Until next time, happy non-baking!

** Contest ends 8/27/21 at 11:00 AM PST. Open to US residents only. Void where prohibited. One winner will be chosen at random and announced in the comments.

Ice Cream Sunday

Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust
Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust

It’s so hot right now and I crave something deliciously satisfying to tickle my tastebuds. It’s Sunday and I need ice cream. And not just any run-of-the-mill ice cream, but a creamy delight with a chocolate crust. Luckily, I have a can of Twrl Hojicha Milk Tea that I’ve been wanting to use to make ice cream. The roasted green tea flavor will shine when complemented by a swirl of fruit jam and an earthy tasting cocoa crust.

I cobbled together two recipes to make my creation. The crust recipe was chosen for the earthy lucuma powder in it, although I reduced the amount so I could add cocoa powder in its place. If you don’t have lucuma, you could try another deep flavored dry sweetener, such as coconut sugar. The ice cream filling was altered to use the tea in place of water, with a little less sweetener so the green tea aroma could come through. The last feature of this dish was the apricot jam I swirled throughout the ice cream. Don’t leave it out — it’s a game changer for bringing the tastes together.

Thanks goes to the folks at Twrl Tea for providing the tea for my creative testing.

Hojicha Tea Ice Cream with Apricot Ribbons and Chocolate Crust adapted from Rouxbe Culinary School and VeganRicha

for the crust
3/4 cups almond flour
1/4 cup lucuma powder
2.5 Tablespoons cocoa powder
1/4 cup maple syrup
1/4 teaspoon vanilla extract
pinch fine sea salt
for the ice cream
1 cup raw cashews, soaked for 3 hours then drained
7.5 ounce can Twrl Hojicha Roasted Green Milk Tea
1 teaspoon apple cider vinegar
1.5 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 Tablespoons vegan sugar
3 Tablespoons refined coconut oil, in solid form
for the swirl
4 Tablespoons whole fruit apricot jam

Line a 9 x 5-inch loaf pan with parchment paper, leaving excess hanging over the sides. Set aside.

Place the almond flour, lucuma and cocoa powders, maple syrup, 1/4 teaspoon vanilla, and sea salt in the bowl of a food processor fitted with a metal blade. Pulse to combine into a fine crumble that just holds together when pressed between your fingers. Transfer this crust mixture to the lined loaf pan. Press it down firmly with your fingers, or the bottom of a glass, to create an even layer. Place the pan in the freezer while you make the ice cream.

Wipe out the food processor bowl, then add the cashews, Twrl tea, apple cider vinegar, lemon juice, 1/4 teaspoon vanilla, sugar, and coconut oil the bowl. (Note: if your food processor can’t handle this much liquid, then place the ingredients in a blender). Process until smooth, scraping the sides of the bowl down as needed. The mixture may look lumpy at first; keep going until it is creamy.

ice cream with Twrl Hojicha Tea
ice cream with Twrl Hojicha Tea

Take the pan from the freezer. Pour the ice cream over the crust and smooth it out. Return the pan to the freezer for 15 minutes for the ice cream to harden slightly. After 15 minutes, remove the pan from the freezer. Drizzle apricot jam over the ice cream and swirl it in with a toothpick. Return the pan to the freezer for two hours. When the ice cream is firm, take the pan from the freezer. Remove the ice cream by grabbing the parchment overhang to lift the loaf out. Place the loaf on a cutting board and cut slices with a warm knife.

Until next time, happy non-baking!