Friday, July 29, 2011

Gluten Free Vegan Peanut Butter Cookies

These lovely cookies are rustic and almost raw. They're super fast to make and really delicious and filling.


For some reason their "rusticness" reminds me of this shot we took at Disney World in January from Tom Sawyer Island. We love WDW and we've been kind of obsessing over it for the past while. Oh how we wish  to visit it all the time. This obviously can't be the case but we still dream.


Gluten Free Vegan PB Cookies
Recipe by Whole Family Fare
-1 cup raw or dry roasted almonds
-1 cup pitted medjool dates
-1/2 cup natural peanut butter
-1 1/2 teaspoons alcohol free vanilla extract

Place the almonds in the bowl of a food processor and pulse until it resembles a coarse meal. Add the dates, peanut butter and vanilla. If your almonds and peanut butter are unsalted, I'd add about 1/4 teaspoon of sea salt in as well. Pulse for a couple minutes until it forms a dough. You may need to add a couple more tablespoons of peanut butter. Shape into little walnut sized balls and place each ball on a piece of parchment paper. Makes about 20 little "cookies".


Thursday, July 21, 2011

Favorite Cookies Redux



Riley and I won't hide the fact that we absolutely love these cookies . We've made them quite a few times since the first day we happened across them on Handle the Heat.


This time we swapped in some Peanut Butter Chocolate Chip Cups  to the recipe for half of the Chocolate Chips. PB Overload! Amazing. Also, using NATURAL Peanut Butter is the best way to go. It's kind of perfection in these cookies.

Here's the link to the recipe on our earlier post.


Tuesday, July 19, 2011

Delicious Veggie Sandwiches

Here come some wonderful summer sandwiches!

Perfectly seasoned and delightfully soft veggies smacked...rather gracefully placed... atop slices of crusty bread. 



These sandwiches became over-the-top sandwiches when this AHH-MAZE-ING roasted garlic aioli was added. It is simply shriek worthy! haha. I obviously enjoyed this meal - as did the rest of the family.


Just look at those veggies! And get a load of that aioli!




We used some eggplant, zucchini, onions, and peppers. We brushed the veg with olive oil and seasoned with salt and pepper. Then placed them in the oven at 400F. You could always place the veggies on a grill, too. 


Roasted Garlic Aioli
from Rachel Ray Magazine

  • 1 head garlic
  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup vegan mayo 
  • 1 teaspoon apple cider vinegar









Set a rack in the center of the oven and preheat to 400°. Slice off the top of the garlic head. Brush the cut side with 1 teaspoon olive oil. Wrap in foil and bake until tender, 40 minutes. Let cool. Squeeze the garlic cloves from their skins into a food processor. Add the mayonnaise and vinegar; puree. Transfer the aioli to a bowl and refrigerate.

Sunday, July 10, 2011

Homemade Baked French Fries


These fries are probably the most delicious thing ever. I kind of never want to eat fries any other way. The key is the Yellow Flesh potatoes, specifically the Yukon Gold variety. They are SO GOOD!


Baked French Fries 


 Ingredients

3 Yellow flesh potatoes, Sliced into ‘Fries’ using a mandoline 
2 Tablespoons Olive Oil
1 teaspoon coarse Sea Salt
1/2 teaspoon fresh ground Pepper
Directions
Preheat oven to 425 degrees F. On baking sheet with parchment paper, place the potatoes and drizzle on the olive oil, sea salt and pepper. Bake for 20-30 minutes, flipping and stirring around the fries every 8 minutes.



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