Tag: vegan

Vegan Banana Split \\ Sweet Laurel

One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance.  The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!

Vegan Banana Split2

Vegan Banana Split \\ Sweet Laurel

Vegan Banana Split

Vegan Banana Split


 

Ingredients:

1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature

2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)

Directions:

The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.  Then run the mixture through your ice cream machine. Freeze until firm.

Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency. 


 

To build the sundae


 

Ingredients:

1 banana, split

Vegan Caramel

Chopped nuts, to taste

Coconut whipped cream

Fresh Cherries

Directions:

Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.

Mezze Platter \\ Sweet Laurel

Sometimes the best dinner isn’t a dinner at all, but a picnic. Grazing and nibbling on dips, crackers and cashew feta can be so much more enjoyable than a formal sit down meal. These are some of our favorite small bites to snack on, and are the perfect addition to a summer outing! Enjoy.

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mediterranean Platter


 

Babagonoush


 

Ingredients: 

1 large eggplant

1/4 cup tahini

4 cloves garlic

2 lemons, squeezed

1 pinch cumin

1/2 teaspoon Himalayan pink salt

1 tablespoon olive oil

1 tablespoon chopped parsley

Directions:

Preheat oven to 350.

Peel and chop eggplant into one-inch slices. Place in colander with a pinch of salt and allow to sit about 20 minutes. Rinse eggplant and place on baking sheet. Place in oven and bake about 15 minutes. Flip eggplant and bake on the other side, about 8 minutes.  Remove from oven and allow to cool.

Remove eggplant from pan and place in food processor with tahini, garlic, lemon juice, cumin, and salt. Blend together. Top with olive oil and chopped parsley.


 

Cashew Feta


 

Ingredients: 

3/4 cup raw cashews

6 tablespoons coconut oil

1/4 cup lemon juice

1 tablespoon tahini

1 1/4 teaspoon Himalayan salt

1 teaspoon cracked black pepper

Directions:

Place cashews in a bowl and cover with water. Soak overnight in fridge.

Rinse cashews and place in food processor with remaining ingredients, except black pepper. Blend until creamy, adding water if necessary.

Place mixture in cheesecloth and roll into a 6-inch oval loaf.  Place in strainer bowl and allow to sit at room temperature for 12 hours, then place in fridge.

Preheat oven to 200 degrees. Roll out cheesecloth into longer cylinder-like shape, about seven inches. Twist ends of cheesecloth together and bake about 35 minutes, turning occasionally. Cool and sprinkle with cracked pepper.


 

Olive Tapanade


 

Ingredients: 

1 cup olive oil-brined olives

1/4 cup parsley

1 clove garlic

1 tablespoon lemon juice

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes (optional)

Directions:

Place all ingredients in a food processor and blend well. The olives are super salty, so definitely taste before adding any salt.


 

Marinated Peppers


 

Ingredients: 

1 quart of water

2 tablespoon Himalayan pink salt

2 carrots

2 anaheim peppers

1 jalapeno pepper

1 banana pepper

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf

Directions:

Stir together salt and water.  Chop peppers and carrots.

Add spices to the bottom of a one-quart jar.  Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


 

Rosemary Flaxseed Crackers


 

Ingredients: 

For 1 large sheet of crackers, about a dozen

1 cup flax seeds

¼ teaspoon fine sea salt (plus more to sprinkle on top)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chopped rosemary

1 garlic clove, minced

2 large egg whites

Directions:

Preheat oven to 300° degrees F

Mix flaxseeds, rosemary and fine sea salt in a large bowl. Pour large white egg over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart and store in airtight container for up to 2 weeks.

Berry Cobbler \\ Sweet Laurel

So simple and so delicious. That’s just how we like it at Sweet Laurel. This cobbler is ready within minutes, and perfect when served warm with a scoop of ice cream or right out of the fridge by the spoonful. Hope you enjoy this special summer sweet treat!

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler

Yields 1 8×8 pan


 

To make the filling


 

Ingredients:

5-6 cups of berries (fresh or frozen)

juice of 1 lemon

Directions:

Place berries in a 8×8 casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.


 

To make the topping


 

Ingredients:

2 cups almond or hazelnut flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

pinch Himalayan pink salt

Directions:

Preheat oven to 350.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes. Serve with coconut whipped cream or ice cream. Enjoy!

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Healthier Super Bowl Nachos \\ Sweet Laurel

We have a Super Bowl secret for you, and it is healthier nachos. This is a delicious vegan cheese sauce atop our crunchy and delicious spin on tortilla chips. These flavorful little bites are now a new favorite. Feel free to make adjustments to the amount of hot sauce added. I love it spicy! Super Bowl, here we come!

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Paleo Nachos with Vegan Cheese Sauce

Serves 4


 

To make the vegan cheese sauce


 

Ingredients:

2 cups pine nuts, soaked in water for about 5 minutes

3 tablespoons water

1/4 cup coconut milk

1 1/2 tablespoons nutritional yeast

1/2 teaspoon turmeric

3 tablespoons hot sauce, we like Oh Brother, That’s Hot! (more depending on how spicy you like it)

pinch Himalayan pink salt


 

Directions:

Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.


 

To make the paleo tortilla chips


 

Ingredients:

1 cup almond or hazelnut flour

1 egg white**

1/2 teaspoon Himalayan pink salt

1/2 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Preheat oven to 350.


 

Directions:

Combine all ingredients in a bowl and stir until dough forms.

Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.

Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp.

Note: I recommend serving the nachos shortly after baking because they taste SO good fresh. If you need to make ahead, you can pre-make and cut the batter and store in the refrigerator overnight. Bake off before you plan to serve and enjoy!

**You can make these chips vegan by simply substituting a flax egg (To make: Add 1 tablespoon freshly ground flax seed to with 3 tablespoons of water. Let mixture sit for 5 minutes before adding to batter)!


 

Garnish:

1-2 serranos or jalapeños

paprika

To assemble Nachos:

Preheat oven to 350.

Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalapenos on top, and a sprinkle of paprika. Serve and Enjoy!

My Simple Morning Sickness Remedy \\ Sweet Laurel

All the mamas out there know about morning sickness. While it is typically linked to early pregnancy, it can occur during the entire pregnancy for some women. Last summer, when I was blissfully enjoying my first few weeks of motherhood, nausea struck me from behind. I could not believe how much it affected my everyday activities. It was very hard for me to cook or bake, and my days in the Sweet Laurel kitchen were certainly difficult. I remember asking my husband to find me a face mask to wear in the kitchen and help with all the smells that were seemingly causing nausea.

Eventually, I found one concoction to ease my symptoms: lemon + water. Because of lemon’s ability to balance your body’s ph level and neutralize stomach acid, it becomes a calming remedy for nausea’s unrelenting toll during pregnancy. In the morning, I enjoyed it hot but, iced in the afternoon. I’m sure you will find what suits you best. You can also switch it up and use orange or grapefruit for different flavors. Lastly, be sure to drink your lemon water with a straw to protect your teeth! This is a trick I learned from the dentists in my family. Wishing all you mamas a beautiful pregnancy!

My Simple Morning Sickness Remedy \\ Sweet Laurel
My Simple Morning Sickness Remedy \\ Sweet Laurel
My Simple Morning Sickness Remedy \\ Sweet Laurel

 

My Simple Morning Sickness Remedy


 

Ingredients: 

1 lemon, sliced

16 ounces of water, hot or cold

Optional add-ins:

mint leaves

rosemary

orange slices

grapefruit slices


 

Place the hot or cold water in a glass and squeeze the lemon through a strainer. Garnish with optional add-ins if desired. Enjoy!

Almond Madeleines \\ Sweet Laurel

Tender, buttery madeleines are one of my favorite cookies to enjoy with tea, and these rich, almond scented ones are a lovely twist on the classic. The texture is less cakey, and almond is truly the hero here, but it is the perfect base for adding some of your favorite flavors. Vanilla with a touch of cinnamon, maybe? Or cocoa with some orange zest? These little cookies can be adapted to whatever afternoon tea vibe you’re in.

Note: For a milder almond flavor, replace almond extract with pure vanilla extract

Almond Madeleines \\ Sweet Laurel

Almond Madeleines \\ Sweet Laurel

Almond Madeleines \\ Sweet Laurel

Gluten Free and Vegan Almond Madeleines

Yields for 12 Madeleines


 

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon almond extract or vanilla extract

A pinch of Himalayan pink salt


 

Preheat oven to 350F.

Stir together all ingredients in a medium bowl with a rubber spatula until a soft dough is formed. Use your fingers to break up any clumps of almond flour.

Place dough in silicone Madeleine mold (metal will work too, however, you must grease the pan first). Bake for 7 to 9 minutes, or until set and lightly golden brown.

Cool in the pan for a few minutes, then gently flip onto a cooling rack to cool completely. Enjoy!

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


 

For the sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


 

Pour oil into cast iron pot over medium heat. Add onions, carrots, and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needed. Stir in oregano.

Add cooked ground beef or bison.


 

To prepare zucchini or sweet potato noodles:


 

Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.

Enjoy!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza 

Yields 2, 12 inch pizza crusts


 

2 eggs

1 cup unsweetened almond milk or coconut milk

1/2 cup cassava flour

1-1/4 cup almond flour

1/2 teaspoon Himalayan pink salt


 

Preheat Oven 425.

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of http://www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!


 

Toppings:


 

1 cup Red Pepper Pesto (recipe below)

1 cup Kite Hill Soft Fresh Original Cheese, crumbled

1 cup fresh basil, sliced thin


 

Red Pepper Pesto


 

2 red bell peppers (washed, cored and quartered)

1 clove garlic with skin on

1 lemon, juiced

1/8 cup olive oil

1 teaspoon salt

1/4 cup pine nuts


 

Preheat oven to 425.

Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.

Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.

Enjoy!

Zesty Lemon Poppy Seed Bread \\ Sweet Laurel

When life gives you lemons…you make a zesty lemon poppy seed bread! At Sweet Laurel, lemons are definitely our favorite fruit. Today, I am sharing this paleo, vegan, AND gluten-free lemon poppy seed bread recipe that is deliciously simple. It’s the perfect loaf for a snack, dessert, or quick breakfast on the go.

Vegan Lemon Poppyseed Teacakes \\ Sweet Laurel

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Zesty Lemon Poppyseed Bread \\ Sweet Laurel #sweetlaurelbakery #paleo #vegan #glutenfree

Sweet Laurel Vegan Lemon Poppy Seed Bread (Paleo, Vegan, Gluten Free)

Yields 2 mini loaves (7″x3″ pans) or 10 mini cupcakes


 

¼ cup coconut flour

¼ teaspoon Himalayan pink salt

¼ teaspoon baking soda

¼ cup coconut oil

¼ cup maple syrup

3 tablespoons psyllium husk + 6 tablespoons water

1 lemon, zested and juiced

1 tablespoon poppy seeds


 

Preheat the oven to 350 degrees

Prepare pans by greasing with coconut oil or lining with parchment paper.

Combine coconut flour, salt and baking soda in a small bowl.

In a medium sized bowl, place the 3 tablespoons of psyllium husk, then add the water. Stir. Quickly add the coconut oil, maple syrup and lemon juice and zest.

Stir the dry ingredients into the wet ingredients. Add the poppy seeds.

Place the dough into mini loaf pans or cupcake tins. Bake at 350 for about 18 – 20 minutes.

Enjoy!


 

Coconut Butter Icing:

1/4 cup coconut butter

1/4 cup coconut milk

1 teaspoon lemon juice

1 tablespoon maple syrup

Optional: 1 teaspoon vanilla extract

Mix all ingredients over low heat until coconut butter is melted. Drizzle over cooled cakes.

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Our next workshop is September 10 with the lovely @Weelicious! Join us for a fun afternoon of wholesome snacks and sweets and how to put together a perfectly balanced, child-friendly lunchbox! Sign up at http://www.SweetLaurel.com. See you there!

Back to School Snacks Workshop \\ Sweet Laurel x Weelicious

Back to School Snacks!