Tag: quick recipes

Vegan Cruelty Free, Vegan Desserts, Vegan Food

3 Ingredient Vegan Sugar Cookies – My First Attempt

Samantha

I’m about to leave on a work (kind of) trip and decided to leave my husband with my some treats. So I chose to make something easy [read: something I can knock out quickly and will still remind my husband what he’s missing while I’m away 😉 jk]. After going through my pantry, I decided to make some sugar cookies with my pre-packaged mixture, so if you have just 30 minutes to bust out dessert for any reason or have a strong craving for something sweet, try these out and let me know how they come out for you!

3-Ingredient Vegan Sugar Cookies – What You Need

  • 1 packet of Betty Crocker Sugar Cookie mix
  • 1 tbsp egg replacer
  • 2 tbsp water
  • 4 ounces of vegan butter

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. As the oven preheats, mix 1 tbsp of egg replacer with 2 tbsp of water and let sit for one minute
  3. As that sits, empty your bag of Betty Crocker Sugar Cookie mix into a large bowl
  4. Add 4 ounces of vegan butter of your choice (I measured 4 oz. out on my food scale)
  5. Mix the butter with the cookie mix and add in the “egg” then stir, stir, and stir until it forms kind of a dough
  6. Take a spoonful into your hands and form into little balls
  7. Place the balls on your silpat or pan and gently push down, you can also smash gently with a fork for those artisan feels
  8. Pop in the oven and bake for 21-25 minutes depending on your oven–check how they look at about the 15-minute mark
  9. When they’re golden brown around the edges, they’re done!
  10. Let the cookies cool off of the pan, preferably on an elevated wire base

I noticed the cookies will be hard-ish at first but the next day, they were nice and soft!

If you try this recipe, let me know what you think and how it turned out for you!

Question of the Day

What is your go-to dessert recipe?

Vegan Food

Vegan Tom Ka Kai Recipe (Thai Coconut Milk Soup)

Samantha

TKKFinalNoBread.jpgMy husband and I are adventurous eaters, well as adventurous as a vegan and a carnivore can be. Either way, one of our favorite cuisines is Thai and like every diner who feels like a food critic, we order Tom Ka Kai or Tom Ka Gai at every thai restaurant we try, and continue to compare, judge and rate. I know you do it too. Anyways, I decided it was time to walk the walk so wanted to try making a batch of thai coconut milk soup with tofu myself! It’s actually way easier than I thought and took very little effort. Most of the elbow grease goes into sourcing the ingredients. So, tie on your apron and get ready for the ultimate soup test.

Vegan Tom Ka Kai (aka Tom Ka Gai or Tom Kha Gai) Recipe

TKKIngredients

Ingredients

1 cup shitake mushrooms (or mushrooms of your choosing)
1 cup diced onions or shallots (about a quarter-inch in size)
1/2 cup lime or lemon juice (use as much or as little of this as you like–the soup authentically has a very acidic taste so I err on the side of more)
2 lemongrass stalks
1/2 cup water
2 tbsp. crushed red chili pepper (or to taste)
2 small green or red chilies
2 tomatoes
1 package of firm tofu
1 can coconut milk
4 tbsp. liquid aminos

Directions

  1. Prep your ingredients: Cut the lemongrass stalks into about 1-inch long pieces. Slice the mushrooms into edible sizes, dice your onion, dice your chili peppers, slice your tomatoes into edible sizes, cube tofu into size of your choice.
  2. Heat a large pot until it sizzles when you sprinkle in some water. Now add the 1/2 cup of water, lemongrass, mushrooms, onions and lime juice and bring to a boil.
  3. Once boiling, add the diced chilis, red pepper flakes, tomato, coconut milk and tofu.
  4. Add the liquid aminos and stir for about 5-10 minutes or until it reaches your desired level of thickness.
  5. Remove your pot from the heat and stir in lime or lemon juice to taste.
  6. ENJOY!

Once you’ve made it, you’ll hands-down think your soup is the best you’ve ever had. I mean, that’s how it always works, right? 😉

Let us know what you think if you’ve made it and if you have any variations. I’d love to try how you change it up!

blog-signature

Question of the Day

What’s one food you always compare whenever you eat out?