Cashew Cream (3 flavours) 

Cashew Cream, aioli, dressing:

Method:

Soak the cashews in pre boiled hot water for 30-60 minutes, minimum.

Drain cashews

Add 1/4 – 3/4 cup dairy free milk/water – if no mylk, water alone works just fine. (if you want it to be a cream cheese consistency try this, or if you want it as a dressing slowly add more water until you reach desired consistency)

Add ingredients and Blend until smooth


Garlic Aioli: (can use as dressing, dipping sauce and pasta sauce)

1/2 cup Raw Cashews

1/2 – 3/4 cup dairy free mylk/water

1/2 -1 Garlic clove (to taste)

Salt

Squeeze of Lemon

Pepper (optional)

Onion (optional)

Chipotle/Spicy tomato style cashew sauce:

½ cup cashews

Dairy free milk/water

Paprika, ground chilli or jalapeño pepper and (optional) oregano

Garlic clove (to taste)

2 Tspn tomato paste

pinch salt and/or pepper and lemon juice

Splash of apple cider vinegar/lemon

Cashew Vanilla Cream: (sugar free, sweet cream)

1/2 cup cashews

water/mylk

1/2 -1 teaspoon Vanilla Extract and/or

Vanilla beans -blend

Tspn Stevia or sugar (optional)
**More recipes to come ***
Love and Ranch,
Michaela 

The Snowman Cookie


It was a crisp New York day, as two sisters fled their toasty hotel room, a rush of cold air filled their cheeks, scarfs wrapped and jackets on – it still didn’t feel like enough!

After a day spent walking 5th avenue, Central Park and roaming Times Square they decided to slow down on their way back and get some tea, a craft we noticed Americans had struggled to pick up!
(Sorry, but how hard is hot water before the tea bag?)

As we stopped at “just another” Starbucks, but also a brand that was a luxury for two girls from Perth, my sister noticed a snowman cookie;
seeing as we had already had sweets that day she said she shouldn’t and dismissed it from her order.
She kept peering in the glass case at the last snowman cookie, the same way we were looking at the diamond collection in Tiffany’s earlier that day.

“Just get the cookie” – I said. “Oh, it looks so good how the icing is so smooth…no I won’t!”.
We left Starbucks with her still talking about it; and when returning to the many Starbucks we would see, we didn’t see it again!

Until this day she still talks about the Snowman cookie she wished she bought in New York. – just a funny story! but should tell you, to live in the moment because
what you want isn’t always there when you go back!

Luckily I lived just a hop, skip and a jump away from Gelson’s in L.A, and they too sold similar cookies and she was all over that come Thanksgiving!

These cookies always looked great to me, but when I did try them they tasted a little plastic and too processed, especially the icing ….so I made my own Sugar Cookies …Vegan Friendly- of course!

 
Sugar/Shortbread Cookie Recipe:

190-250 grams Dairy Free Butter – I use Nuttelex (I add more as I go, as needed)
2 Cups Flour
1/2 cup Caster Sugar (I know some vegans aren’t happy with the use of white sugar-most sugars should suit)

Almond meal (optional) -replace 1/2-1 cup flour with almond meal
Vanilla Extract (optional)

Pre heat oven to 170 FF
Mix with hands to shape dough, when it’s at the right consistency – roll out and cut to desired shape – place on cooking tray.
Cook for 12-25 minutes or until golden, I like to avoid them going too hard or crunchy.

Icing sugar ….make baking paper piping bag for decorating 
and without being facetious to my American friends…

How to make Tea:
Boil water, preferably in a kettle
Add tea bag to cup/mug and pour, or place teabag or tea leaves in a teapot
Leave bag or leaves to brew for 2-5 minutes (depending if you like it strong)
Milk before or after is your call (Fun Fact: they say back in the day people who put milk in first meant their class level was on the lower spectrum, as they were wary not to shock their cheap tea cups with hot water to avoid cracks)

but for vegans I’ve only found soy or oat milk sits in tea right, but I prefer mine black.

Love and red cups ☃🍪,

Michaela 

photo credit: https://news.starbucks.com/multimedia/file/7944

            

         

     

                 

             

Michaela Hiley 

Sugar/Shortbread Cookies

image Recipe:

190-250 grams Dairy Free Butter – I use Nuttelex (I add more as I go, as needed)
2 Cups Flour
1/2 cup Caster Sugar

Almond meal (optional) -replace 1/2-1 cup flour with almond meal
Vanilla Extract (optional)

Pre heat oven to 170 degrees FF
Mix with hands to shape dough, when it’s at the right consistency – roll out and cut to desired shape – place on cooking tray.
Cook for 12-25 minutes or until golden, I like to avoid them going too hard or crunchy.

Icing sugar for dusting or add water for decorating!

(can also melt some dairy free chocolate for writing and decorating, using a homemade piping bag out of baking paper)

 

 

 

Read the story that inspired the recipe …

https://luxuryveganstyle.wordpress.com/2016/07/10/the-snowman-cookie/

B12

One of my biggest tips for a new vegan or vegetarian is to watch your B12 levels.
When you’re vegan most people ask you how you get your iron or protein- that’s easy!

Iron = dark leafy greens.
Protein = Most foods provide it, it’s just about learning how to combine food to make a complete protein – but that’s for another post!

But B12 is a vitamin that is only available to us through meat, dairy and other fortified foods, so it is really important we take a supplement. You are unable to tell if you have a B12 deficiency for 3-6 years and can cause physical illness and even depression.

You can buy B12 supplements everywhere and if you need a real boost, shots are also available.