These cookies are a big hit every summer when we open our organic lavender field up to the public for the annual U-pick which helps raise money for our rescued donkeys. This year we made hundreds of these cookies when the Inland Empire Garden Club toured our gardens and there were none left! We call them ‘famous’ because everyone asks for the recipe and we are always happy to share it.
Makes about 2 dozen cookies
¼ cup FRESH lemon juice plus 1 tablespoon freshly grated lemon zest 2 sticks margarine(1 cup) 2 cups organic unbleached white flour 1 teaspoon aluminum-free baking powder 1 ½ cups organic evaporated cane juice crystals or sugar
1 1/2 Tbl Ener-G egg replacer
1 teaspoon vanilla extract 1 tablespoon poppy seeds 1 tablespoon organic lavender buds (ground just slightly in a coffee grinder or can also be left whole)
Preheat oven to 375 degrees. Bring lemon juice to a slow simmer and cook until it is reduced by about half. Add 1 stick of margarine to the juice, stirring until melted. Mix flour and baking powder together.
In separate bowl cream remaining stick of margarine with 1 cup sugar. Add lemon juice mixture and egg replacer mix well with electric mixer about 3 minutes. It will be a pale yellow color and very smooth. Add vanilla and lemon zest. Mix and then add flour mixture and poppy seeds.
Mix together remaining ½ cup sugar and lavender buds (either whole or slightly ground). Roll teaspoonfuls of dough into 1” balls and roll in sugar mixture. Place 2” apart on cookie sheets. Press each cookie with the flat end of a glass dipped into sugar/lavender mix until just ¼” thick. The thin cookie is the secret to these!
Bake until just browned around bottom edges, approx. 10-12 minutes. Transfer to wire racks and let cool completely.
These store well for about 2 weeks if kept in the refrigerator. Best served cool so they stay crisp.
Bonnie's Ridiculously Easy White Chili
2 Tbsp olive oil 1 white onion, diced 4 cloves garlic, minced 1/2 tsp cumin 3 bouillon cubes 1 cup of water 1 can of butterbeans, drained and rinsed 1 can of garbanzos, drained and rinsed 1 can of great northern beans 1 can of Mexicorn 1 can of white shoe peg corn 2 small cans of diced green chilies
Heat the oil in a large pot.
Saute the onion, garlic, cumin and bouillon cubes in the oil.
When the onions are tender, add the water and the chilies. Simmer for a couple of minutes.
Add everything else, stir well, and serve when hot!
It's weird, how good this tastes.
Click HERE to go to Bonnie's website for more vegan recipes and lots of information on a vegan lifestyle. You will also be able see Bonnie's beautiful, one of a kind, handmade glass beads.
Bonnie's Pumpkin Spice Cake Tracy Martin from Rabbitron.com made these into muffins for my 53rd Birthday Party and they were a huge hit!
One box Duncan Hines Moist Deluxe Spice Cake Mix
One 15oz can pumpkin
1 tsp vanilla
2 Tbsp water
Preheat oven to 350 degrees.
Spray a 9 x 13 inch pan with cooking spray.
Combine all ingredients in a large bowl, and use an electric mixer for 2 minutes. Batter will be VERY thick.
Put batter in the pan and bake for 22 - 24 minutes.
It's so good you don't even need frosting!
Some of my very favorite vegan recipe sites:
www.veganyumyum.com www.havecakewilltravel.com Celine from 500 Vegan Recipes www.justthefoodd.com Joni from 500 Vegan Recipes
Vanilla Pound Cake with Lime Glaze
Vegetarian Times Issue: April 1, 2007
Because of their fat content, smooth texture and moisture content, silken and soft tofu are good choices as substitutes for eggs in baked goods.
Vanilla Pound Cake
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup confectioner’s sugar & 1-Tablespoon lime juice
To make Vanilla Pound Cake: Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray.
Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth.
Whisk together cake flour, baking powder, baking soda and salt in large bowl. Fold in tofu mixture.
Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.
To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake.
Cool cake completely before serving to allow glaze to set.
Click the link below for super delicious Lemon Lavender Cookies. This recipe is from Celine Steen, co-author of 500 Vegan Recipes
Ingredients 1 ½ cups organic unbleached flour 2 tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt (optional) ½ cup sugar ¼ cup applesauce ¼ cup oil ½ cup soymilk 1 tbsp. fresh lemon juice 1 tsp. lemon zest 1 cup grated zucchini ½ cup chopped walnuts, toasted
Preheat the oven to 350 degrees, and lightly spray a muffin tin.
Mix the soymilk and the lemon juice and let stand a few minutes to allow it to ‘curdle’.
Toast the walnuts on a medium heat for about 2 minutes and set aside.
Sift flour, baking powder, baking soda, and salt (if using), into a large bowl and add sugar.
Add applesauce, oil, and lemon zest to soymilk mixture and whisk to combine.
Add dry mixture and stir just to combine.
Gently fold in zucchini and walnuts.
Pour evenly into muffin cups and bake until golden - approx. 25 minutes.