'Healthy Happy Vegan Kitchen' Recipe, Review + Cookbook Giveaway!
When her first cookbook, 365 Vegan Smoothies came out 2 years ago, I was just starting to blog more often and really pay attention to what other bloggers in the vegan community were doing, and I was wowed. A WHOLE cookbook of vegan-friendly smoothies?! I don't have enough creative juices in my whole body to come up with that many smoothie recipes! This new cookbook is packed with just as much beautiful photography, but Kathy's creativity really shines with the wealth of different types of recipes. I love the content preview (shown below)- it's set up similar to a blog in that it's very photo based, which I think is a great, fresh way to approach a cookbook. We're so visual, and its clear that a content page like this is very attention grabbing...great idea! I also love the simplicity of the recipes in this cookbook. Most of the recipes are a vegan take of a healthy, classic, or favorite recipe, the perfect cookbook for showing that veganism is accessible and do-able for anyone. Some of the recipes we can't wait to make? Sweet Potato Pistachio Cakes, Pesto Chickpea Bowls, Creamy Cashew Pot Pie, and Peanut Butter Brownies. YUM!
¾ cup homemade oat ﬂour (or store-bought!)
½ cup vegan sugar or coconut sugar
2½ tablespoons almond butter, softened
2 teaspoons virgin coconut oil, softened
¼ teaspoon ground cinnamon
Pinch of sea salt
Pinch of baking soda
2 tablespoons fruity jam, any ﬂavor (we used strawberry vanilla bean jam from our CSA box)
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a bowl, combine all the ingredients, except the jam, until a soft dough forms. Carefully roll the dough into balls and place on the prepared baking sheet. Press a small thumbprint into each cookie. Place the cookies in the freezer for 10 minutes to solidify the shape for baking. Bake the chilled cookies until they are rounded and lightly puffed and darkened on the edges, 8 to 10 minutes. Pull the cookies from oven and dab a small bit of the jam in the center thumbprint of each cookie. Remove the cookies from the pan and transfer to a plate. Place the cookies in the fridge to chill. Serve the cookies once they have cooled and ﬁrmed up a bit, otherwise at room temperature they will be slightly soft in texture. These cookies are best served the same day they are baked. Store any leftovers, covered, in the fridge, for 1 to 2 days. For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds, or allow to come to room temperature on a plate on the counter. Makes 8-12 cookies.