Posted in Must Make

Vegan Jalapeño Carrot Bisque 

Mary, Mary, quite contrary, made me soup without dairy. ❤️ Miss Mary, my healthy friend and guest blogger brought this fresh soup to my family last week because we were sick. It was so delicious and nothing like I had ever tasted. The mix of apples, carrots, and jalapeños created layers of flavors. It would make a beautiful Tapa shooter, or a great partner to a hot, grilled sandwich.  


Vegan Jalapeño Carrot Bisque 

By: Mary

Ingredients 

1lb carrots, peeled & chopped

-1 & 1/2 Gala apples, chopped

-1/2 jalapeno, chopped, or 1 whole for spicy.  Plus 1 Tbsp of sliced or diced for serving. 

-2 cloves garlic, crushed

-2Tbsp of jalapeño infused olive oil (regular world if you don’t have it)

1tsp salt

-1/2-1tsp Nutmeg

About 1/2-1 cup of coconut milk or coconut cream or sub whipping cream for non vegan version 

-About 2 cups of Vegetable broth  or Chicken Stock for non vegan version 

1/2 cup of chopped cilantro for serving

Directions

Heat oil in a large stock pot. Add carrots, apple, jalapeño & garlic. Cook until soft. Transfer to food processor/blender, or prep a wand immersion blender to purée mixture. Add stock to help purée. Transfer back to soup pot add salt & nutmeg. Add stock and cream until desired consistency. Top with fresh cilantro and extra jalapeño for serving. A drizzle of coconut cream on top adds a pretty presentation too. 

Posted in Must Make

Vegan GF Herbed Shortbread 

Buttery with a touch of fresh herbs, they are the perfect cookie to pair with a steaming cup of coffee. Sweetened with coconut sugar and pure Maple Syrup, they are also packed with protein. They are Dairy-free, gluten-free, and egg free. Easy to assemble, my five-year-old plunged hands deep into making these delicate cookies. Enjoy!


Vegan GF Herbed Shortbread 

By: Bekie 

Ingredients:

1 cup of GF Baking Mix (I have Bob’s)

1/2 cup of Almond flour (you may substitute with oat flour if needed)

1/2 cup of Vegan soy-free butter (I used Earth’s Best) slightly softened

1/2 tsp of salt

3 Tbsp of Pure Maple Syrup

1/3 cup of coconut sugar

1 tsp vanilla extract

2-3 mint leaves, 1-2 small rosemary sprigs, 1/2 tsp of fresh lavender 

1 Tbsp of honey for brushing

Directions

Whisk together both flours. Add coconut sugar and salt. Stir. Add softened butter and cut into flour with a fork, or hands. Mix the vanilla extract into the Maple Syrup separately. Add into the flour mixture. Stir with hands or fork. Fold in herbs. If the mixture is still crumbly, add a Tablespoon of cold water. Form into a ball and place on a floured surface. I also sprinkled the surface with coconut sugar. Roll into a long log.


Place into the freezer to chill for about 10 minutes. Remove and slice into cookies at least 1 1/2 inch thick. Place on a cooking stone or baking sheet about 2 inch a part. 


Bake on 350 for 8-10 minutes. Allow to cool before removing. Once firm. Brush the tops with raw honey. 

Posted in Breakfast, Dairy Free, Gluten Free, Must Make

Strawberry Vegan GF Scones 

Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries,  these are a great start to the day. 


Strawberry Vegan GF Scones

By: Bekie A

Ingredients

1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)

1 cup fine almond meal

1/2 cup coconut sugar plus 2 Tbsp for topping 

1/2 cup coconut milk or cream  (plus 2 Tbsp for brushing Scones before baking)

2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)

6-8 large strawberries diced 

3/4 tsp of baking powder

1/4 tsp baking soda

1/4 tsp of sea salt

1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)

***add 1 tsp of vanilla bean paste to kick up the fancy factor 

Directions

Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.


Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.


Bake at 425 for 11-14 minutes until tops are golden. 





Posted in Must Make

Sparkling Skinny Rita

Need a refreshing Margarita that won’t kill your waistline? No added sugar, fresh juice, and sweetened with stevia, this is it. Call yo’ friends and break out the fancy glasses.


Sparkling Skinny Rita

By:Bekie

Ingredients 

1 Tbsp of lime juice

1 tsp of lemon juice

2-3 drops of liquid stevia

1 shot of Triple Sec or fresh orange juice

1 shot of Tequila

1 handful of ice

1-2 cups of sparkling water (I used TopoChico)

Directions:

Mix together the first 5 ingredients. Stir together. Add ice. Top with sparkling water and stir once more. 

Enjoy!