Tea Cookies

vegan tea cookies

This recipe comes from the very best ladies from Scratch Bake Shop, here in our city of Rochester NY. These cookies are so versatile and are my favorite kind of sweet - easy, quick and a good snack for any time of the day. We used a lovely jasmine green tea in our kitchen, and they turned out amazingly. Try these out and thank us later! :)

Makes about two dozen cookies

Ingredients

11 oz. (about 1 1/3 cups) earth balance or other non-dairy margarine
6.4 oz. (about 3/4 cup) granulated sugar
14.2 oz (about 3 1/4 cup) unbleached all purpose flour
1 pinch of salt
2 tbsp loose leaf peach blossom tea (or your favorite loose leaf tea)
1/2 tbsp almond extract
zest of 1 lemon

Instructions

  1. In a large bowl or stand mixer, cream together earth balance and sugar. Beat until mixture is light and fluffy. Toss together flour and salt. Add to creamed earth balance. Once mixture is almost completely combined add almond extract, zest and tea leaves. Combine fully.
  2. Flatten dough into disks and wrap in celophane. Refrigerate up to an hour or until you want to bake your cookies.
  3. Preheat oven to 350°F. Remove the dough from the fridge and allow it to reach room temperature. Roll dough on a floured surface to 1/4 inch thickness. Cut out cookies into desired shapes and place onto baking sheets. Bake for 8 minutes, then rotate baking sheets. Bake for another 8 minutes, until cooked through but not browned.
  4. Dust with confectioners sugar.

If the dough warms up too much while you are rolling it out, place the cut out cookies on the baking sheet into the refrigerator before you bake them. Dough that is too warm before being placed in the oven will spread and your cookies will lose their shape.

Enjoy! And thanks again to Scratch Bake Shop for sharing!


If you'd like to show off one of your recipes here or in our sister publication, Chickpea Magazine, submit it to be considered! :)

What I Ate Wednesday

As a food blogger, I read a lot of food blogs, food magazines and cookbooks, and watch a lot of cooking shows and Youtube channels. All of that information, though, can leave me a little paralyzed. If you don't make something intricate or "epic" you can feel like what you're eating isn't up to par or isn't share-worthy. Back when I started this blog, almost four years ago, I ended up not even cooking (or eating) at all because I felt so defeated when looking at others' high level of work.

Today, I'm happy that I feel so strongly the opposite of this. Food shouldn't have to have chef-like perfection, Pinterest-worthy visuals, or Youtube "epic" intricacy to be nourishing to your mind & stomach. Instead, I think it's important to celebrate our most everyday meals, especially as vegans. It shows others exactly how we're eating, making it easy for them to imagine themselves doing it too. It helps give us a sense of community on Instagram, through tag searches and following others' journeys.

It's easy to make the most basic food look beautiful, and in doing so we showcase the potential of vegan-friendly foods as well as find the beauty in our own daily routines. Instead of holding ourselves to this over-the-top standard of food/lifestyle excellence, we can create our own standard with intention.

mid-morning pick-me-up: grapefruit juiced with seltzer

mid-morning pick-me-up: grapefruit juiced with seltzer

takeout lunch: coconut bacon BLT (the best!) & bbq fried tofu with fries

takeout lunch: coconut bacon BLT (the best!) & bbq fried tofu with fries

our roommates got a new waffle maker, so we celebrated with waffles & potato cakes made from leftover mashed potatoes

our roommates got a new waffle maker, so we celebrated with waffles & potato cakes made from leftover mashed potatoes

pretty much my breakfast every morning: unsweetened bran flakes & raisins

pretty much my breakfast every morning: unsweetened bran flakes & raisins

breakfast at home: grapefruit, toast with peanut butter, black tea

breakfast at home: grapefruit, toast with peanut butter, black tea

I've really enjoyed documenting most of my meals this past week. I used to use calorie-counting apps to keep my health in check, but this is even better in my eyes. There's no tedious ingredient-searching/recipe building, and I love seeing gorgeous meals rather than reading numbers. It's helped me see where I can improve my diet (and my food photography) and helped me become more intentional in my everyday routine.

So, we've set up an "official" Instagram account for this here blog, which will be a real documentation of my daily meals, snacks, drinks, and more. For you and for me. If you're trying something similar, whether it's a hashtag, a blog series, etc., comment below and link it so I can see! I love checking out what other people eat on a daily basis, it's come to be very inspiring. :)

lunch made in bulk for the week: fried rice with chopped carrots, peas, and thin-sliced seitan crisped with onion

lunch made in bulk for the week: fried rice with chopped carrots, peas, and thin-sliced seitan crisped with onion

my favorite summer breakfast: cantaloupe

my favorite summer breakfast: cantaloupe

dinner in nyc at wild ginger! i got crispy seitan & mint lemonade

dinner in nyc at wild ginger! i got crispy seitan & mint lemonade

sunday night dinner at home: lasagne with brussels sprouts & garlic bread

sunday night dinner at home: lasagne with brussels sprouts & garlic bread

another meal made in bulk for lunches & dinners: super slow-cooked indian-spiced red lentils and roasted tomatoes, served here with garlic bread

another meal made in bulk for lunches & dinners: super slow-cooked indian-spiced red lentils and roasted tomatoes, served here with garlic bread

what i got from this weekend's vegan shopup we tabled at at mooshoes: vegan macarons & super gooey peanut butter cups

what i got from this weekend's vegan shopup we tabled at at mooshoes: vegan macarons & super gooey peanut butter cups

while in nyc we stopped at babycakes: chocolate chip cookie sandwich, pumpkin eclair, monster cookie, mint chocolate cupcake

while in nyc we stopped at babycakes: chocolate chip cookie sandwich, pumpkin eclair, monster cookie, mint chocolate cupcake

Daily Smoothie: Green Cantaloupe

daily smoothie: green cantaloupe

Cantaloupe is my favorite summer breakfast. I'd eat a whole half every day if I could afford it. I've been looking for a good way to use that other half, and a green smoothie sounded so perfect for it today. This smoothie is sweet and refreshing and so amazing for a hot day. 

A side note/tip that I've been loving lately: I love to freeze juices in ice cube trays in bulk at the peak of summer. I juice oranges, limes, lemons, strawberries, grapefruits, cranberries, blueberries, raspberries, cucumbers and way more and fill up those trays. That way when I make smoothies, I have pre-frozen (and already prepped!) ingredients that'll help make my drink cold & flavorful. Here I used those lemon, orange, and cucumber cubes. Try that out and see how you like it in your future drinks!

Serves 1

Ingredients

  • 1 cup shredded kale
  • 1/2 cup cubed cucumber
  • 2 cups cubed cantaloupe
  • 1/8-1/4 cup unsweetened rice milk (or other unsweetened non-dairy milk)
  • 1 tbsp strawberry jam
  • 1/2 a lemon, juiced
  • 1/2 an orange, juiced

Instructions

  1. Either chill or freeze all of the ingredients beforehand.
  2. To make a smoothie that won't hurt your blender, layer the ingredients in liquid first, then soft pieces, then harder pieces and greens on top.
  3. Blend everything until consistently smooth, then taste and add more of anything to taste. If you want it to be thinner, add in more milk; if you want it to be more earthy add more kale.
  4. Enjoy!