Health & Diet: Vegan

Vegan Lacey Cookies

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PrintVegan Lacey CookiesYield 60-65 cookies This cookie may become your new family favorite. Fun to make and full of flavor, this vegan, gluten-free cookie is crispy and indulgent. Sure to please — and surprise everyone on your list. Ingredients½ cup vegan butter¾ cup dark coconut sugar1 Tablespoon dark or light agave nectar¾ cup almond flour2 … Continued

Vegan Oatmeal Cookies with Orange Glaze

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PrintVegan Oatmeal Cookies with Orange GlazeYield 48 cookies Ingredients1 cup vegan buttery spread1 cup white sugar1 cup packed brown sugar2 vegan flax “eggs”1 teaspoon vanilla extract2 cups gluten-free flour 1 teaspoon baking soda1½ teaspoons ground cinnamon½ teaspoon nutmeg3 cups quick oats1 cup dried cranberries (roughly chopped)For the Orange Glaze:1 cup powdered sugar1 Tablespoon orange juiceFor the … Continued

Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette

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PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn.  This salad can be made a day ahead and refrigerated until ready to serve. … Continued

Vegan Mushroom Matcha Latte

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PrintVegan Mushroom Matcha LatteYield 1 serving Ingredients1¼ teaspoons matcha powder1 cup Laird Superfood original creamer, dividedInstructionsIn a mug or a small bowl, whisk together the matcha powder and 1 Tablespoon of the creamer until completely dissolved.In a small saucepan over medium-low heat, gently bring the remaining creamer to a simmer. Pour over the matcha powder … Continued

Spicy Watermelon Salad

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PrintSpicy Watermelon SaladYield 4 servings This simple spicy chili-lime watermelon is the perfect summer snack! The chili-lime sprinkle brings out the natural sweetness of the watermelon with a tart, spicy kick.  Ingredients6 cups cubed watermelon1 pinch of salt¼ teaspoon ground chili powder1 lime, zest grated and juiced1 Tablespoon chopped fresh mint leavesInstructionsPlace the watermelon in … Continued

Red Thai Coconut Curry with Winter Vegetables

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  PrintRed Thai Coconut Curry with Winter VegetablesYield 4 servings Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce. Ingredients1 Tablespoon coconut oil 1 medium onion, chopped1 small butternut squash, peeled and cubed 1 medium carrot, peeled and cut into matchsticks 1 bunch broccolini, cut … Continued

Carrots with Watercress & Hazelnuts

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Photo credit: Mette Nielsen PrintCarrots with Watercress & HazelnutsAuthor Beth DooleyYield 4-6 servings Ingredients¼ cup toasted hazelnuts, chopped2 lb. carrots, scrubbed, and cut into quarters lengthwise (see Note)2 Tablespoons hazelnut oil or vegetable oil (see note)Pinch of coarse salt3 to 4 cups fresh watercress leaves1 to 2 Tablespoons fresh orange juice or lemon juice, to … Continued

Vegetable Broth

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PrintVegetable BrothYield 10 cups A vegan version of the traditional chicken broth with a boost of rich flavor from the roasted vegetables. Use this broth in place of water in rice or grains for really flavorful dishes or as a starter for vegetable-based soups, and stews. The kombu seaweed paired with the vinegar provides a … Continued

One-Pot Sweet Potato and Kale Stew

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PrintOne-Pot Sweet Potato and Kale StewYield 6 servings Make quick work of dinner with this flavorful one-pot stew packed with sweet potatoes and kale. Serve it with rice, peanuts, cilantro, and a lime wedge for a hearty vegetarian dish that’s even better the next day! Ingredients1 Tablespoon olive oil1 onion, chopped½ cup Thai style curry … Continued