Macaron Cookies

These Macaron Cookies came as a happy mistake, when I tried to make peanut butter cookies but realized I only had almond butter. They aren't as beautiful as their French counterpart, but they're simple to make and have a light almondy flavor that's reminiscent of the popular colored cookies.

Macaron Cookies





1/2 c. canola oil
1.5 c. almond butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla extract
1/4 c. almond milk
1.5 c. rice flour
1 tsp. baking soda
1 tsp. baking powder
pinch of salt

Preheat oven to 350
Combine oil, almond butter, sugars, milk, and vanilla in a medium bowl
In a separate bowl, mix flour, baking soda, baking powder, and salt.
Add dry ingredients to wet and mix until dough forms
Scoop cookies onto baking sheet, leaving plenty of room between cookies b/c they will spread
Press fork into tops of cookies
Bake 9-11 minutes

Strawberry Coconut Icecream

- 1 can of coconut cream
(If you can't find coconut cream, refrigerate two cans of coconut milk, and scrape the cream of off the top)
- 3/4 c. sugar
- 2 tsp. vanilla extract
- 1 c. frozen strawberries
- 1c. non dairy milk

 
Blend ingredients in high powered blender until smooth. Pour into ice cream maker, and follow manufacturer's instrcutions. 

Franchia- NYC

On our weekend trip to New York, we also tried Franchia, an Asian fusion vegan restaurant. We tried the Veggie Bibimbap and "Chicken" Curry, both in a hot stone pot, and a Gluten Free Black Forest Cake for dessert.

For us the cake was the highlight, and the curry was quite good. Ambiance was great, but overall we thought it was a little over priced for similar dishes that you could find for half the price in Chinatown.

Peacefood Cafe- NYC

A weekend trip to my sister's place in New York meant visiting some of our favorite free-from joints, as well as trying some new places. We happened upon Peacefood Cafe in Union Square and will definitely be returning next time we're in town!

As an all vegan restaurant, you can rest assured whatever you order will be free from meat or dairy, but they also had a great number of gluten-free and raw options.

Favorite Potato Salad

Summer is in full swing, and this free-from Potato Salad has been a hit. While this recipe is sans mayonnaise, it does not lack in creaminess and taste.

Small bag of potatos

1 medium red onion

4 stalks of celery

2.5 tbs Olive Oil

1tbs white vinegar

Half a bunch of flat parsley

1 tbs. of whole grain mustard

Sea salt to taste

Pepper to taste 

Cut and Boil potatoes until softened, but still firm. Let chill.

Slice onion, celery, parsley, and set aside.

Mix mustard, oil, vinegar, salt and pepper in small bowl

Mix potatoes, celery, onion, and dress with liquid mixture. 
Add parsley and season to taste. 

You can serve immediately, but I prefer to let potatoes sit in the refrigerator for a few hours to allow the flavors to blend.