Tag Archives: lemon

Vegan Lemon Shortbread Cookies

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I’m feeling a little dreary, so when a friend posted a picture of some lemon cookies, it seemed like exactly the right thing to bake. I scouted around online, read a bunch of recipes, reviewed my own shortcake recipes, shoved them all together, and this is what resulted!

Ingredients

Cookies

  • 1.5 cup vegan butter, at room temperature
  • 1 cup sugar or brown sugar
  • 3 cups all-purpose flour
  • 2 tablespoon lemon zest
  • 1 tsp lemon juice
  • pinch salt

Icing

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • oat or soy milk as needed

Process

  • Beat together the vegan butter and sugar until smooth and creamy.
  • Sift and then slowly add the flour, mixing until combined. Dough will appear crumbly!
  • Preheat oven to 350º F.
  • Now you have 2 options. You can refrigerate for an hour, roll out to ¼-inch thickness and use a cookie cutter. Or, you can skip refrigerating and press into mini muffin tins.
  • Bake for 10-12 minutes, and then watch until golden on top.
  • Cool on cookie sheet or in muffin tins for 5 minutes before transferring to a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add oat or soy milk, a tiny bit at a time while whisking until the icing becomes smooth and is the consistency you like.
  • Spread or drizzle icing over cooled cookies.
  • Makes ~ 3 dozen

Easy Baba Ganoush

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My kids vary on their willingness to eat eggplants, but more of them will consume baba ganoush (though fewer than will eat humus), so it’s something I tend to make a few times each summer.  It’s not a  hard dish to prepare if you have a little time to let the eggplant roast.

1 large eggplant
1/2 bulb garlic
2-3 T sesame tahini
1 t lemon juice
1/3 cup flat parsley

Cut off top of eggplant and slice vertically in half.  Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife.  Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet.  Put sheet in oven at 400*.  Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse).  Remove and allow to cool.  Using a spoon, scoop insides out into your food processor or blender.  It should be pretty easy to remove everything but the skins.  Add the garlic from the roasted bulb and the reminder of the ingredients.  Pulse until everything is chopped and mixed.  You can continue to mix if you like a smoother baba ganoush.  Add sea salt and pepper to taste.  Serve with your favorite veggies, pitas, bagel chips, or bread, cold or room temperature.

Vegan Lemon Miso Kale

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Last weekend, I attended a cookout where another guest brought a lemon miso kale dish.  I thought I had died and gone to green leafy heaven.  I could barely wait to get my farm share this week and attempt to reproduce it.  Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr).  I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it.  This is what I came up with.

2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced

Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp.  Add miso and stir until disolved.  Juice 2/3 of lemon into pan.  Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.

And that’s it.  Let it cool slightly before serving and more of the sauce will adhere to the kale.  Extra sauce is great served over brown rice.  It was a big hit here with the non-green-haters.

L