4th of July Star Cookies

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4th of July Star Cookies 

The holiday is fast approaching! This is a fun easy cookie to make that is delicious and can almost be labeled as healthy too!! Try it out and let me know what you think!


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Ingredients for Cookie

WET

1 cup coconut oil (room temperature)

1/2 cup of juice from 1 can of garbanzo beans ( called aquafaba) 

1.5 tsp vanilla ( clear) 

Pinch of salt


DRY

1 Cup of sugar 

2 tsp baking powder 

3.5 cups of  flour 

Ingredients for Frosting & toppings

1 container of Tofutti cream cheese

1 Cup powdered sugar ( more if you’d like it sweeter) 

2 tsp vanilla extract 

Blueberries 

Sliced strawberries 


Directions: 

 Cookie

  1. Cream sugar and oil together with hand mixer until smooth, then add garbanzo liquid and vanilla. Mix together. 

  2. In a separate bowl mix dry ingredients together. 

  3. Slowly pour dry ingredients into wet and mix until dough is blended and can be rolled into a ball. 

  4. Dust surface with flower and roll out  ( If too wet add a bit more flour, and if needed chill in fridge for 5 minutes. Coconut oil can get slippery if too warm) 

  5. Roll out and dust with flower before cutting cookie. 

  6. Use desired cookie cutter shape. 

  7. Preheat oven to 350. 

  8. Place cookies on cookie sheet  and bake exactly 10 minutes. Do not cook longer. Cookies will not brown and will be slightly soft still when removed from oven. They will harden when cooled. Place on rack to dry.

Frosting

1.  Mix “cream cheese” , sugar, and vanilla in mixer. Use knife to spread frosting onto cooled cookies.  Add sliced strawberries and blueberries! SERVE!! 

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I hope you enjoy these as much as I do! Let me know if you make them. It’s a great recipe to vary as well! You can add lemon zest and juice to make a delicious lemon shortbread cookie! Almond extract and things like cinnamon and such make it all sorts of yummy too so try it out and let me know!

xoxo, Annette

Mashed Potato Casserole

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Hey Friends! This recipe came from a family friend and I couldn’t believe it was plant-based the first time I ate it! So delicious, creamy, and tasty. This is definitely a recipe to try if you are taking food to something and want it to not contain dairy but you still want it to taste good.

Trust me I know. Most vegan things can be viewed as gross or non-tasty. This is not one of those. Although it’s not fat-free or calorie free it is cholesterol free! Yay!

I hope you guys enjoy it.

xo:

Annette

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Mashed Potato Casserole 



Ingredients 

10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti superme)

1 8oz package vegan cream cheese (tofutti) 

1 stick of butter (earth balance) 

1 Tbs better than bouillon ( organic) 

4 Tbs minced garlic

salt & pepper to taste 

paprika to sprinkle

minced chives 



Directions 

1.Preheat oven to 350

2.Boil, peel, & mash potatoes. 

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well. 

4. Pour onto baking dish and bake for 30 minutes. 

5. Top with sprinkled paprika and chives. 



May be made in advance. Refrigerate and bake when ready. 

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