vegan chocolate mint milkshake.

I have a treat for us today! As you may know, I’m not a sweets person. Give me chips over cake any day of the week. There are exceptions. Growing up, before I learned of my dairy allergy, I LOVED milkshakes. I have fond memories of my younger brother and I making milkshakes in my mom’s house with her blender that was from 1972. Vanilla low-fat ice cream (hey, it was the 90s), skim milk, chocolate syrup… YUM. I’ve always been a super thick milkshake girl.

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The other day, I caught the milkshake craving. Since regular milk and ice cream haven’t graced my lips in over a decade, but I suddenly remembered that I had a vegan “ice cream” hanging out in my freezer from about a month ago when my friend brought it over. Any vegan and/or non-dairy frozen “ice cream” dessert will work for this, but the brand I used is here. I find that it has the best consistency; soy or coconut-based is fine. I used a 2:1 ratio of the frozen treat and cashew milk, a splash of vanilla extract, and a few springs of fresh mint, and gave it a whirl. The fresh mint is essential, as it provides such freshness. Don’t like mint? Try almond extract and a scoop of almond butter, or even peanut butter!

Even though non-dairy ice cream can be icy/not as lusciously creamy as traditional ice cream, adding in the nut milk yields an incredibly thick, creamy shake. Good news? One 8 ounce glass is under 200 calories! Now THAT is a dessert I can totally get behind.

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vegan chocolate mint shake.
a ‘PTL’ original. 

ingredients
1 pint of coconut or soy-based chocolate ice “cream”/frozen dessert
1 cup unsweetened cashew milk (or non-dairy milk of your choice)
1/2 teaspoon vanilla extract
3-5 fresh mint leaves, plus 4 for garnish

directions
Add all ingredients except for reserved mint leaves to a high speed blender. Blend, starting on medium speed, increasing to high. Blend for 1 minute, adding up to 1/4 cup additional cashew milk if needed/desired.

Divide between four glasses. Garnish each with a mint leaf. Serve immediately.

 

 

zucchini lemon cookies.

Two dessert recipes in a row! I’m not sure what has gotten into me, but I kinda like it. Granted, desserts tend to be a touch more time consuming then putting together a salad or pizza, but I assure you this cookie recipe is easy, can be done without an electric mixer, and comes together in under 30 minutes, prep and baking time included!

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These are cake like in texture — a soft and buttery base and a pillowy texture. They reminded me of a yeast free British tea cake. The addition of lemon zest and juice make them undeniably bright and fresh with a slight vegetal undertone of the zucchini. These are great for your garden’s surplus of this super versatile vegetable! Serve with a latte or tea for an afternoon snack, or even breakfast. I won’t tell!

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zucchini lemon cookies.
adapted from Food52 cookbook.

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ingredients
2 cups unbleached, all purpose flour
1 teaspoon baking powder
pinch of coarse sea salt
1/2 cup of unsalted butter, softened
3/4 cup sugar
1 egg
2 tablespoons freshly grated lemon zest
1 tablespoon of lemon juice
1 cup of shredded/grated zucchini

directions
Preheat oven to 350 degree. Line a baking sheet with parchment or aluminum foil and spray with nonstick cooking spray.

In a medium bowl, mix together the flour, baking powder and salt. Set aside.

In a large bowl, beat together the softened butter and sugar until light and fluffy. Add in the egg and whisk. Add the zucchini and lemon zest and juice until well combined. Add the flour mixture in thirds, mixing until just combined. Do not over mix or over beat if using an electric mixer.

Spoon rounded tablespoons on to the baking sheet. Bake for 16-18 minutes. Let cool for 1-2 minutes on the baking sheet and then transfer to a cooling rack.

Keep in an airtight container. Makes 24 cookies.

**Please use organic ingredients wherever possible**