5 Dairy Free Smoothie Recipes

A Vitamix found itself delivered to my front porch. I don't really know how or why, but it did. My loving husband (my sweet, kind, wonderful husband) ordered it without really telling me so it was a big surprise. Our stick blender died and our food processor was on it's last leg. Instead of buying another $100 blender or food processor that is just going to die on us in a couple years he went ahead and invested in a Vitamix.

 I saw the UPS truck pull up and I assumed my husband had ordered something from Amazon as he is fond of doing. But as the UPS driver emerged from his truck I saw that he was holding a large cardboard box with big bold letters spelling out "Vitamix". What a surprise! Initially I scoffed at the idea of spending so much on one kitchen appliance but I really do love it. I have been experimenting with it as much as possible. I've been making homemade almond milk, smoothies, pureed soups and sauces. I still have more I want to try, like peanut butter, hummus, and dairy free Nutella. I have collected 5 of my favorite smoothie recipes plus a bonuse vegetable juice. I love that I can make vegetable juice without a juicer in my Vitamix.





  Whole Fruit Smoothie - Orange, banana, blueberries and spinach

Mango and Coconut Smoothie - Mango, coconut cream, and coconut milk with a hint of lime

Strawberry Milkshake Smoothie - Strawberries, almond milk and vegan vanilla ice cream

Pina Colada Smoothie - Almond milk, coconut cream, pineapple and banana, garnish with shredded coconut

Shamrock Shake - Sweet creamy peppermint shake with a surprise ingredient

Molasses Cookie Recipe

I used to have marathon cookie baking sessions with my friend Matt.  He made a great molasses cookie and he was kind enough to share his recipe with me.  It's chewy, spicy, and always comes out great.  I know some people will sub out the shortening for butter but to get the best texture shortening is the way to go.



Ingredients
1 1/2 cups shortening melted
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt

Mix together dry ingredients
Cream together shortening and sugar.  Add eggs one at a time then add the molasses.  Stir in dry ingredients.  Dough will be stiff.  Scoop with a cookie scoop or portion out dough into walnut size balls.  Roll dough in you hands to form smooth balls.  Roll balls in sugar, place on a cookie sheet about 2 inches apart.  Press the dough balls with the bottom of a glass to flatten slightly.  Bake at 375 F for 8-10 minutes.  Cool on a wire rack.  The cookies will puff up then shrink back down to a crinkly chewy cookie as they cool.

Check out all the great recipes all Cookie Week long!

Pecan Sandies

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week!

Ingredients

1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able

1 cup canola oil

1/2 cup sugar

1/2 cup brown sugar

1 cup powdered sugar

2 eggs

1 tsp vanilla

4 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired

Mix the dry ingredients

Cream the margarine, oil and the three sugars until a smooth batter

Add eggs, one at a time, then add vanilla

Spoon the dry ingredient and mix just until incorporated.  

Stir in the chopped nuts

Chill dough for about an hour then scoop and bake OR

Scoop the dough then chill 20 minutes then bake OR

Scoop the dough, then freeze for about 1 hour then transfer to a zipper bag and store in the freezer.

When it's time to bake, roll each dough ball in granulated sugar, top each dough ball with a pecan half or slightly flatten, then bake at 375 F for 10 -12 minutes.  Remove to a wire rack, cool, and store in an airtight container.

Be sure to check out all the other great recipes all Cookie Week long!

Peanut Butter Oatmeal Cookie Recipe

This cookie is a delicious combination of a chewy oatmeal cookie and a sweet peanut-y peanut butter cookie. This is another great recipe to make ahead and freeze.

1 ½ cup flour

2 teaspoon baking soda

1 ½ cup quick cooking oats or rolled oats that have been very lightly pulsed in a food processor

2 sticks ( 1 cup) dairy free margarine or butter ( add ½ tsp salt if using unsalted butter)

1 cup packed dark brown sugar

½ cup white granulated sugar

1 cup conventional creamy peanut butter (if using natural peanut butter you may want to bump up the sugar and salt)

1 teaspoon vanilla

2 eggs

Mix dry ingredients. Cream together margarine, brown sugar and white sugar. Add peanut butter and beat again until fluffy and lightened in color. Add vanilla. Add eggs, one at a time, incorporate each egg fully after each addition. Spoon in dry ingredients and mix until just combined. Scoop onto an ungreased cookie sheet leaving 1 ½ inches between each cookie. Bake at 350 F for 12-14 minutes until lightly golden brown. Remove to a wire rack to cool.

Check out the rest of the great cookie recipes all Cookie Week long!

Vivian's Spice Drop Cookie Recipe

I love these cookies.  This was my great aunt Vivian's recipe.  One of those good old fashioned recipes that calls for oleo and "handfuls" of things.  I made minor changes only to make this dairy free.  I switched out the oleo for Earth Balance vegan margarine and I use chocolate chips made without dairy ingredients.     I have great memories of them and I make them every year for Christmas.

These cookies are soft and cake with warm spices, raisins, chocolate and nuts.  I hope you give this recipe a try and let me know what you think.



Ingredients
4 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups sugar
1 cup (2 sticks) Earth Balance Dairy free margarine *sub butter if you would like
2 cups raisins
1 cup chocolate chips *Ghiradelli semi sweet chips have no dairy ingredients (made on shared equipment)
1 cup chopped walnuts

In a small sauce pan combine the raisins with about 2 cups of water.  Bring to a boil and simmer for about 15 minutes until the raisins begin to plump up.  Reserve 1 cup of the cooking liquid and cool this liquid and the raisins.

Combine the dry ingredients

Cream the margarine and sugar for 2 minutes, scrap the bowl and continue to cream until light and fluffy.

Add the eggs, one at a time, allowing them to fully incorporate after each addition.

Spoon the dry ingredients into the creamed ingredients in 2-3 additions, alternating with the cooled raisin juice.

Fold in the cooled raisins, chocolate chips and walnuts.

Chill dough for 1-2 hours (or longer) then scoop the dough onto a cookie sheet lined with parchment paper or silicone baking sheet.  Allow room for the cookies to spread.

Bake at 350 F for 12-14 minutes until they begin to brown.

Cool completely on a wire rack then store in a airtight plastic container.  Lay wax paper or re-use the parchment paper from the baking sheet between the layers of cookies to prevent them from sticking to each other.

Check out the other great cookie recipes all Cookie Week long!

Mini Spice Cakes Recipe

When I saw the Harvest Bites pan by Nordic Ware at William Sonoma I had to pick it up.  Seasonal or novelty kitchen items are rare in my kitchen.  I try to stick with multipurpose items, the basics, but this pan was just too much to pass up.

This basic spice cake recipe was printed on the packaging for the pan, I adjusted the cake to be dairy free as well as up the spice flavor.  I hope you enjoy!

Ingredients: 1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup almond milk
1/2 cup oil
1/2 cup brown sugar
2 eggs

Healthy Chocolate Avocado Mousse (Dairy Free and Delicious!)

Her first birthday was looming and I was fretting over what sort of cake I was to make.  I didn't want to feed her a ton of sugar but I wanted to make a special treat.  And most of all I didn't want to have to make a different cake for her and for the adults.

I tested out a cashew cream cheese recipe but it was a lot of work and without a Vitamix it didn't turn out as well as it could have.  My neighbor told me of a recipe made from roasted sweet potatoes and dates but I have neither in my pantry.  Then I stumbled upon a recipe for avocado chocolate frosting.  I tweaked it slightly and it turned out so delicious that I have made is a few times since just as a quick and nutritious treat.  It is vegan, gluten free, raw, paleo, and the best part... its CHOCOLATE!  :)

You can double or triple the recipe to make as much as you need.  Each avocado yields around 1 cup of finished mousse.

1 ripe avocado

1/4 cup cocoa powder

2-3 Tbsp pure maple syrup

Coconut Macaroons

These are a favorite in my house.  I always make them at Christmas time to add to cookie platters because they are quick, easy, and budget friendly.  If you like coconut, you will love these cookies.


You only need 4 ingredients
8 ounces sweetened flake coconut (about 2 1/4 cup)
1/2 cup granulated sugar
4 egg whites
pinch of salt

Creamy Peanut Butter Pie with Oreo Crust (Dairy-Free)

This no bake peanut butter pie is incredibly easy.  Dangerously easy.  There is little keeping you from making it three times a week.  It's rich, creamy and oh so peanut buttery.  Oh yes, you need this in your life.

This recipe uses tofu.  It may surprise you but soft and silken tofu are used in lots of desserts and smoothies.  Tofu on its own doesn't taste like much of anything, all you taste is the peanut butter.

It's becoming easier to find tofu.  It is sold in nearly all supermarkets.  Tofu usually comes in blocks packed in water.  Sometimes soft tofu comes in a plastic tube.  Either will work but be sure to drain the tofu if it's packed in water.  Most often tofu is labeled as extra firm, firm, soft, or silken.  Soft or silken is what you want for this recipe.

I made the crust following the Oreo Crust Recipe from Oreo's website but I replaced the butter in the recipe with dairy free margarine.  You may use a store bought cookie crumb crust but be sure to check the label if you need this to be dairy free.  A graham cracker crust also works well.

For the crust:
18 Oreo chocolate sandwich cookies
3 TBSP dairy free margarine, melted

To make the crust grind the cookies in a food processor until they are fine crumbs.  Add the melted margarine and pulse a few times to combine.  Press the moist cookie crumbs into the bottom and size of a 9 inch pie plate.

For the filling:
1 16-18 ounce block of soft or silken tofu
1 cup of creamy peanut butter
1/2 cup of granulated sugar

To make the filling blend the tofu, peanut butter and sugar in the food processor.  Blend for 1-2 minutes, scrap down the side of the food processor, and blend for another 1-2 minutes until you have a thick creamy mixture.

Pour the filling into the crust and allow it to chill for 4-6 hours.