Vegan Butter Pecan Ice Cream

My favorite ice cream flavor is Butter Pecan. I love the rich taste of toasted pecans and vanilla. The past few weekends I’ve been working on a Vegan Butter Pecan Ice Cream. This recipe is very simple but delivers a tasty and delicious treat. I hope you enjoy!


Vegan Butter Pecan Ice Cream
by Laura Friendly
Prep Time: 20 minutes
Chill Time: may vary depending on technique
Ice Cream Maker Time: about 25 minutes
Makes: 1 quart (4 cups)

• 2 cans full fat coconut milk
• ½ cup coconut palm sugar (more or less to taste)
• 1 vanilla bean, split lengthwise
• 2 tbsp vegan butter
• ½ tsp salt

• 1 tbsp vegan butter
• 1 cup pecans, roughly chopped

• 1 tbsp gluten-free vodka, optional

1. Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely.
2. Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely.
3. Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan.
4. Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer's instructions. The last 5 minutes drop in the remaining pecans. Serve immediately.
5. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

See more Laura Friendly on HelloGiggles!

Watermelon Lavender Smoothie

A Watermelon Lavender Smoothie may sound a bit strange, but this odd combination is light, floral and delicious.

The key to cooking with Lavender is to start with small amounts. If you add too much, your lovely dish will taste like potpourri. I’ve been working to incorporate lavender into more recipes and this smoothie was a perfect choice. The watermelon is fresh and sweet, and the vanilla yogurt blends well with the floral taste of the lavender.

A wonderful benefit of experimenting with herbs, is the transformation they bring to your food. Something you may have eaten 100 times, suddenly takes on a completely new taste. Try adding a pinch of lavender to your salads, breads or desserts.

Enjoy!


Watermelon Lavender Smoothie
by Laura Friendly
start to finish: 10 minutes
makes: two cups

• 2 cups watermelon, rind removed, cut into 1 inch cubes
• ½ cup dairy-free vanilla yogurt (I used soy yogurt)
• ¼ cup unsweetened dairy-free milk (I used almond milk)
• ⅛ tsp food grade dried lavender, finely ground

In a blender, combine watermelon, yogurt, dairy-free milk and lavender. Blend until smooth.

Serve immediately.


Find more Laura Friendly on HelloGiggles!

Almond Joy No-Bake Cookies

Do you remember the taste of Almond Joy or Mounds candy bars? I use to love them. This cookie is in honor of those delicious treats. Almond Joy No-Bake Cookies. Over the past few weeks, by request of my Aunts, I have been playing around with desserts that use more natural sugars — honey, maple syrup and agave nectar, for example.

To be honest, I’ve been working to eliminate most refined sugars from my diet, so this request did not seem too extreme. It’s amazing to realize how sweet fruit can taste, after limiting sugar for only a week! But even on a low sugar diet, I still require delicious treats. And with the heat of summer fresh in my mind, a cookie that requires little, to no baking, seemed like the way to go.

These cookies have a rich dark chocolate flavor, that works perfectly with the shredded coconut. It’s this combination, dark chocolate and coconut, that takes my mind into Almond Joy Bliss.

You can customize the sweetness of these delights, by adding more or less honey. Or, if honey isn’t your style, agave nectar is a great option. To make these a healthier treat, I’ve added a few tablespoons of Chia seeds [my new favorite superfood, that’s rich in fiber and omega-3 fatty acids]. You can also try adding a bit of fresh ginger, vanilla or nutmeg. Enjoy!


Almond Joy No-Bake Cookies
by Laura Friendly
prep time: 10 minutes
refrigeration time: 30 minutes
makes: 24 cookies

• 5 oz dairy-free, dark baking chocolate (about 1 cup), roughly chopped
• ½ cup honey (more or less to taste)
• ⅓ cup coconut oil
• 1 tsp freshly grated ginger, optional
• ½ tsp salt
• 1 ½ cups shredded coconut
• 1 ½ cups raw cashews, ground into a fine meal or flour
• 2 tbsp chia seeds, optional
• whole almonds or cashews, optional

In a small saucepan, combine chocolate, honey, coconut oil, ginger and salt. Over low heat, mix continually, until the chocolate is completely melted and all ingredients are well combined.

In a medium-sized mixing bowl, combine melted chocolate, shredded coconut, cashew meal and chia seeds. Mix together well.

On a parchment lined, baking sheet, spoon mixture into little mounds (note: the cookies can be placed close together, because they will not spread out). Top with almonds or cashews, if desired. Transfer the baking sheet into the refrigerator, and allow the cookies to set for 30 minutes. Once the cookies have hardened, transfer to an airtight container, and store in the refrigerator for up to 1 week. Serve cold.

See more Laura Friendly on HelloGiggles!

Watermelon Cucumber Cooler

Do you like watermelon? I love it. There is nothing better than a fresh slice of this delicious fruit, especially on a hot summer day. And what might be even better? A Watermelon Cucumber Cooler! This is a wonderful combination of watermelon, cucumber, mint, lime and vodka (optional of course). The watermelon and cucumber are clean and fresh, but it’s the mint that adds the special touch to this drink.

Cool and delicious, the perfect cocktail for any 80º F day.


Watermelon Cucumber Cooler
by Laura Friendly
start to finish: 15 minutes
serves: 2 (makes about 2 cups)

• 4 cups seedless watermelon, rind removed, cubed
• ½ cup seedless cucumber, skin removed, cubed
• 1 cup ice
• 2 tbsp agave nectar
• juice of 1 lime (about 2 tbsp)
• 2 fresh mint leaves, finely chopped
• 2 shots of vodka, optional

In a blender combine watermelon, cucumber and ice. Cover and blend until nearly smooth. Add in agave, lime juice and mint, blend well.

Strain mixture through a fine-mesh into a small bowl or pitcher, pressing out juice. Discard solids.

Stir in vodka, if desired, and serve immediately over ice. Garnish with fresh mint.

Find more Laura Friendly at HelloGiggles!

Thai Peanut Butter Sauce (vegan & gluten-free)

The weather in Michigan is always unpredictable and last week was no exception. Our temperatures soared from a chilly 32º F up to a humid 81ºF. The extreme heat felt amazing, and I found myself playing around with fast and easy treats to make on a hot summer day.

Today, I’m sharing my Vegan & Gluten-free Thai Peanut Butter Sauce. This sauce is delicious (if I do say so myself) and very versatile. Use it as the perfect dip for Spring Rolls and cut-up veggies, or use it as a sauce to make a delightful Pad Thai.


Thai Peanut Butter Sauce (vegan & gluten-free)
by Laura Friendly
start to finish: 10 minutes
makes: 3 cups

• 1½ cups creamy peanut butter
• ¾ cup unsweetened coconut milk
• ½ cup agave nectar
• ¼ cup gluten-free soy sauce
• 2 tbsp gluten-free sriracha
• 5 roasted garlic cloves (or to taste)
• juice of 1 lime (around 2 tbsp)
• fresh ginger, grated
• freshly chopped cilantro and peanuts, optional

In a small bowl, whisk together the peanut butter, coconut milk, agave, soy sauce, sriracha, garlic, lime juice and ginger. Blend until the sauce is nice and creamy.

Before serving, top with fresh cilantro and peanuts.

note: this sauce can be refrigerated in an airtight container, for up to one week


See this recipe on HelloGiggles!

Carrot Cake Cupcakes

Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.

What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.

I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)


Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

• ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• ½ cup Blanched Almond Flour
• ½ cup sugar
• ½ cup coconut palm sugar
• 1 cup shredded coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp cinnamon
• ½ tsp salt

• 1 cup shredded carrots, room temperature

• 8 oz can crushed pineapple
• 2 large eggs, room temperature
• ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.


Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

• ¼ cup soy butter, room temperature
• ¼ cup vegan cream cheese, room temperature
• 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese, into a large mixing bowl, and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

See this recipe on HelloGiggles!

Focaccia with Garlic, Olives and Sun-dried Tomatoes

This past weekend, I spent A LOT of time in the kitchen. I worked on a handful of different recipes… trying, tasting, baking, cooking, scheming, creating, burning (it happens), until I finally worked out a few delights to share.

One of these recipes is a yummy Focaccia bread. I wanted to make a bread that would be perfect with pasta, and also delicious to snack on. This recipe is really very simple, but it does require a bit of time to make. I love the combination of roasted garlic, sun-dried tomatoes and olives. These three beauties come together to create bite after bite of deliciousness.


Focaccia with Garlic, Olives and Sun-dried Tomatoes
by Laura Friendly
start to finish: about 3 hours (including 2 hours to allow the dough to rest and rise)

• 1 cup White Sorghum flour
• 1 cup Brown Rice flour
• 1 cup Tapioca flour/starch
• 1 tbsp active dry yeast (I use Red Star Active Dry Yeast)
• 1 tbsp salt
• 1 tbsp xanthan gum

• 3 eggs, room temperature
• ¼ cup olive oil
• 1 tbsp agave nectar
• 1 cup warm water

• ⅓ to ½ cup sun-dried tomatoes, (soaked in water or oil, until soft), cut into strips
• ⅓ cup olives, sliced in half lengthwise
• 5 garlic cloves, thinly sliced (or 2 heads roasted garlic)
• olive oil
• salt and pepper

Lightly coat a Half Size Sheet Pan (12in x 17in rimmed baking sheet) with olive oil, set aside.

In a heavy-duty, stand mixer (with paddle), combine dry ingredients: flours, yeast, salt and xanthan gum. Mix well.

In a separate bowl, mix together wet ingredients: eggs, oil, agave and warm water. With the stand mixer on low, gradually add the wet ingredients into the dry ingredients — ½ cup at a time — until all of the wet ingredients are well incorporated into the dough. note: the dough will be very sticky

Coat your hands with olive oil and transfer the dough onto the baking sheet. Using your hands, gently spread the dough into a thin layer, across the baking sheet. Lightly coat the top of the dough with more olive oil.

Place sun-dried tomatoes, olives and garlic on top of dough, gently pressing them into the dough. Sprinkle dough with salt and pepper.

Loosely cover the baking sheet with foil, plastic or a kitchen towel (not airtight), and allow the dough to rest at room temperature, until it rises slightly, approximately 2 hours.

30 minutes before baking, preheat oven to 450º F. Slide the baking sheet into the center of the oven and bake for about 20 minutes. The focaccia should be lightly browned and firm. Allow to cool for before slicing or eating.

Also see this recipe on HelloGiggles!

Chicken Pot Pie Soup

Something I crave often, but rarely make, is Chicken Pot Pie. The warm, savory taste of creamy vegetables and flaky crust, create the perfect comfort food… but again, I rarely make this dish. Instead, when the craving pops up, l head over to my Mother’s house for a heaping bowl of her Chicken Pot Pie Soup. All of the same flavors and textures of Chicken Pot Pie but made into a healthier version of this classic winter dish.

This recipe begins by making the Autumn Chicken Soup I shared last week. A few years ago my Mom was making a fresh pot of her Autumn Chicken Soup when she decided to take it someplace new… something resembling a pot pie… and her Chicken Pot Pie Soup was created. It’s the perfect lower calorie version of a chicken pot pie. By replacing the layers of crust with miniature pie crust bites… it gives you the traditional taste you are looking for, but in a healthier way. This soup is amazing. I hope you enjoy. :)



Chicken Pot Pie Soup
by Laura Friendly’s Mom :)

Start to Finish: about 1 hour and 30 minutes
makes about 12+ cups of soup

• 1 quart (4 cups) gluten-free chicken stock
• 1 quart (4 cups) water
• 1 whole pre-roasted chicken broken into 4 or 5 chunks, with bones and juice
• 3 stalks celery, diced
• 2 med onions, sliced
• 2 bay leaves
• 1 ½ tbsp gluten & dairy-free chicken bullion
• 1 tbsp onion powder
• 1 tsp allspice
• ½ tsp black pepper
• ½ tsp garlic salt
• ½ tsp roasted garlic, minced (optional)

• 4 to 6 cups vegetables (if using frozen veggies, thaw and drain prior to use)
• 1 to 2 tbsp gluten-free Worcestershire Sauce (optional)

• ½ stick margarine
• ½ cup gluten-free flour
• 1 cup of non-dairy creamer
• 3 cups hot chicken broth, from the simmering pot

In a 6 quart dutch oven, combine chicken stock, water, roasted chicken, celery, onion, bay leaves, chicken bullion, onion powder, allspice, pepper, garlic salt and roasted garlic. Heat over high heat until liquid starts to boil, reduce heat and simmer, covered, for 30 minutes.

After simmering, remove soup from the stove and strain out the broth into a large bowl, (this is best done in your kitchen sink, making sure to pour away from yourself). Clean out your pot, removing any pieces of bone, and return clear broth to the pot. Add in your vegetables and bring to a low simmer for about 15 to 20 minutes.

While your vegetables are cooking it’s time to work on the chicken. When the chicken is cool enough handle, remove and discard the skin, bones, celery and onion. Shred chicken into bit size pieces and return chicken to the pot. Add in Worcestershire Sauce and stir thoroughly. Season with additional salt and pepper to taste. note: At this point you have made my Mom’s Autumn Chicken Soup. To turn this into Chicken Pot Pie Soup, move on to the next step, the Roux. :)

Now it’s time to make the Roux. In a 2 quart pot, melt the soy margarine over medium heat. Once melted add in the flour while whisking frequently to combine. The mixture should become thick and almost gummy. Slowly add in the non-dairy creamer, ½ cup at a time, whisking constantly. Add in 1 cup of the hot chicken broth, ½ cup at a time, whisking constantly. The roux will have a thick gravy-like consistency.

Add in an the additional 2 cups of the chicken broth, 1 cup at a time until well blended. Slowly transfer the roux mixture back into the large pot of chicken soup. Stir well and allow to simmer for an additional 15 minutes.

Serve warm, topped with pie-crust bites.



Pie Crust Bites
by Laura Friendly’s Mom :)

• 1 ¼ cup gluten-free flour
• ½ tsp xanthan gum
• ½ tsp salt
• 1 stick cold soy margarine, cut into pieces
• 1 tbsp cold water

Combine flour, xanthan gum and salt and into a food processor. Pulse together for about 30 seconds. Add in margarine and water, pulse until all ingredients crumble together and firm into a ball like shape.

Transfer mixture into an air-tight container and refrigerate for 1 hour.

Pre-heat the oven to 350 degrees. On a non-stick surface, roll the dough out flat, to about ¼ inch thick. Using a cookie cutter or knife, cut the dough into 1 inch pieces. Place cutouts onto a non-stick baking sheet and bake in the center of a pre-heated oven until crust is lightly browned, about 8 to 10 minutes. Baking time may vary depending on your oven. Allow to cool slightly before serving.