I found an awesome vegan sugar cookie recipe the other day. My daughter really wanted me to make some Yule tree cookies, so I adjusted the recipe slightly by adding a 1/4 cup of whole wheat flour, so that I could roll out the dough and use a tree-shaped cookie cutter.
I also decided not to use any sprinkles, because I thought the recipe had enough sugar and it looked really cute and simple without them.
Recipe: (via oh, lady cakes)
I stumbled across this recipe while browsing Raw Food Recipes, which is a great site for those that are looking to expand their raw/vegan recipe book.
This cheesecake is so delicious, and easy to make. My partner loved it so much that he even said it was the best cheesecake he’s ever had. The original recipe doesn’t call for blueberries on top, but I added them anyway.
To view the recipe, click here.
I was quite pleased with this year’s preserves. I tried many new things, including canning and lacto-fermenting. I really enjoyed the fermenting process, and the pickles I made were delicious! I’m definitely learning a lot through this food journey, and I am excited for next year.
1. Frozen Parsley:
2. Canned Salsa: (via simple recipes).
3. Canned Spaghetti sauce:
4. Canned Blackberry jam:
5. Fermented carrots: (via the nourishing gourmet). *note: I didn’t use whey.
6. Fermented Dill pickles:
I thought I’d share with you all a few photos of some of my garden’s august harvest. We sure did get a lot of tomatoes and beans this year.
I think next year I will try for a higher cucumber yield, though. This year mine didn’t do too well, so we ended up harvesting some at Jonathan’s mother’s garden, since she had plenty to spare.
Time to start preserving all these beauties!