For this weeks post I decided to create a twist on a vegan cream cheese… Vegan Blueberry Fruit Dip. This dip is easy to make and perfect for summer.

Blueberry Fruit Dip
by Laura Friendly
Start to Finish: 20 minutes
Makes: about 2 cups

• 1 pint blueberries, rinsed
• 3 tbsp maple syrup
• 1 cup raw cashews (soaked overnight, drained)
• 1/2 cup plain soy yogurt
• 1 tbsp fresh lemon juice (more or less to taste)
• 1 to 2 tsp apple cider vinegar
• 1 tsp salt

1. In a small nonstick saucepan add blueberries and maple syrup. Simmer over medium heat for about 5 to 7 minutes, until the blueberries begin to break down. Remove from heat and allow to cool.
2. In a food processor, add the cooked blueberries, cashews, yogurt, lemon juice, vinegar and salt. Blend until the mixture is very smooth.
3. Season with additional maple syrup if desired. Transfer into an airtight container and keep refrigerated.

For more vegan desserts, try my:

• Hibiscus Ice Cream
• Jasmine Lavender Ice Cream

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Vegan Blueberry Fruit Dip appeared first on HelloGiggles.

Vegan Roasted Pepper Soup by Laura Friendly Start to Finish: 45 minutes (not including roasting time) Serves: 4

• 2 tbsp coconut oil (or mild oil of choice)
• 1 large white onion, chopped
• 5 cloves garlic, minced
• 2 cups vegetable stock
• 6 roasted sweet bell peppers, chopped (I used orange, yellow and red)
• 1 tsp salt
• 1/2 cup coconut milk fat
• 1 cup unsweetened coconut milk

1. In a stock pot, over medium-high heat, saute onions in oil for about 5 minutes, until translucent. Add garlic and saute for 1 minute (until fragrant).
2. Add in stock, roasted peppers and salt. Bring to a boil and simmer for 20 minutes.
3. Remove stock pot from the heat and stir in coconut milk fat and coconut milk. Allow broth to cool.
4. Transfer mixture into a blender and blend until the soup is nice and smooth. note: you may need to do this in batches
5. Rinse out the stock pot, fill with soup and reheat if necessary. Season with additional salt & pepper to taste.

Note: Bell peppers add a light sweetness to this soup. If you desire something sweeter, try subbing half of the coconut milk with a lightly sweetened version. If you are looking for something a bit spicy, add a dash or two of red pepper flakes. 

To oven roast peppers: Preheat the oven to 425˚F. Lightly coat bell peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins.

Other Laura Friendly Treats:

• Mushroom Seasoning Salt
• Basil Olive Oil
• Yogurt Herb Dip
• Deviled Eggs

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Vegan Roasted Pepper Soup appeared first on HelloGiggles.

I wanted to make a rich, yet classic, Deviled Egg and I’ve found adding a hint of sweetness is the key. If your plain soy yogurt is on the sweet side, this will work perfectly. If not, adding a dash (or so) of maple syrup with do the trick. If you want to keep this recipe soy free, substitute the yogurt with mayonnaise and add a 1/2 tsp maple syrup. Enjoy!

Deviled Eggs
by Laura Friendly
Start to Finish: 1 hour
Makes: 16 pieces

• 8 large eggs
• 1/3 cup mayonnaise
• 2 tbsp plain soy yogurt
• 1 tbsp chives
• 2 tsp gluten-free Dijon mustard
• 1 tsp white wine vinegar
• 1 to 2 dashes of gluten-free Worcestershire sauce, optional
• dash (or more) of maple syrup, optional
• salt & pepper, to taste

1. Place eggs in a medium saucepan and add cold water, covering the eggs by 1-inch. Bring water to a rolling boil for about 2 minutes.
2. Remove pan from the heat and cover. Allow eggs to sit for 10 to 12 minutes. Drain water and run eggs under cold water to cool.
3. Peel eggs and cut in half, lengthwise. Carefully remove the egg yolks without breaking the whites.
4. Transfer the yolks to a medium size bowl and mash with a fork until crumbly. Add in mayonnaise, soy yogurt, chives, dijon mustard, vinegar, Worcestershire and maple syrup. Mix together until smooth. Season with salt & pepper to taste.
5. Fill a large plastic bag with the yolk mixture. Cut one corner of the bag and pipe yolks into the egg whites. Sprinkle with paprika and serve!

note: keeps eggs covered and refrigerated 

Other Laura Friendly Treats:

• Mushroom Seasoning Salt
• Basil Olive Oil
• Yogurt Herb Dip

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Deviled Eggs appeared first on HelloGiggles.

Because soy yogurt is not as thick as traditional yogurt I found I needed to strain my yogurt for at least 24-hours. Straining out the excess liquid created a dense yogurt that I could have enjoyed all on its own (and I will be playing around with this technique in the weeks to come)! The key (for me) was to try different yogurts looking for one that is tarte but not too sweet.

Yogurt Herb Dip
adapted from: Martha Stewart’s Garlic-Herb Yogurt Cheese
Prep Time: 15 minutes
Total Time: 24 hours

• cheesecloth
• 1 quart plain soy yogurt, (make sure it’s not sweet!)
• 2 tbsp parsley, minced
• 1 tbsp chive, minced
• 1 tsp garlic salt
• 1/2 tsp pepper

1. Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
2. Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
3. Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten free bread and enjoy!

Other Laura Friendly Treats:

• Mushroom Seasoning Salt
• Basil Olive Oil

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Vegan Yogurt Herb Dip appeared first on HelloGiggles.

Mushroom Seasoning Salt
by Laura Friendly
Start to Finish: 10 minutes
Makes: 1/2 to 3/4 cup

• 4 medium dried Wild Morel mushrooms (about .25-oz.)
• 4 medium dried Shiitake mushrooms (about .5oz)
• 2 tbsp dried minced onions
• 2 tbsp coarse sea salt

1. In a food processor add mushrooms and pulse until coarse.
2. And in onion and salt and pulse until well combined (as coarse or fine as you like).
3. Transfer to an airtight container and store in a cool, dark place.
4. Last’s for about 1 month.

Note: it’s often suggested you should cook mushrooms throughly before eating

Other Laura Friendly Treats:

• Flourless Dairy-free Chocolate Cake
• Jasmine Lavender Ice Cream
• Basil Olive Oil

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Mushroom Seasoning Salt appeared first on HelloGiggles.

Basil Olive Oil
by Laura Friendly
Start to Finish: 10 minutes
Makes: 1 cup

• 2 cups fresh basil leaves, packed
• 1 cup pure olive oil

1. In a food processor, pulse together basil and oil. The texture should be coarse but well blended.
2. Transfer into a small saucepan and bring to a simmer over medium-low heat.
3. Simmer for about 1 minute, stirring continually.
4. Pour oil through a fine-mesh strainer into a bowl. Using a spoon, press down on the basil squezzing out as much oil as possible.
5. Cool completely and transfer to an airtight container. Store in a cool, dark place and enjoy!

Other Laura Friendly Treats:

• Flourless Dairy-free Chocolate Cake
• Jasmine Lavender Ice Cream
• Vegan Hibiscus Ice Cream

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Basil Olive Oil appeared first on HelloGiggles.

Jasmine Lavender Ice Cream
by Laura Friendly
Start to Finish: 30 minutes
Makes: about 4-1/2 cups

• 2 13.5-oz. cans coconut milk (full fat)
• 3/4 to 1 cup Jasmine Lavender Simple Syrup, chilled
• 1 tbsp gluten-free vodka or white rum, optional

1. Pour coconut milk, Jasmine Lavender Simple Syrup and vodka into a blender. Blend well.
2. Pour liquid into an ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
3. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

Other Laura Friendly Treats:

• Flourless Dairy-free Chocolate Cake
• Gluten-free, Dairy-free Breakfast Biscuits
• Vegan Hibiscus Ice Cream

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Vegan Jasmine Lavender Ice Cream appeared first on HelloGiggles.

Herb Biscuits
by Laura Friendly
Start to Finish: 1 hour
Makes: 12 biscuits

• 1 cup unsweetened soy milk, room temperature
• 1 tbsp fresh lemon juice
• 5 scallions, chopped
• 1/2 cup freshly chopped parsley, optional
• 3-1/4 cups all purpose gluten-free flour
• 2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp black pepper
• 1/2 stick vegan butter (4 tbsp), cold, cut into small pieces
• 1/2 cup plain soy yogurt
• 1/4 cup grapeseed oil
• 2 large eggs, room temperature
• 2 tbsp maple syrup

1. Preheat oven to 375º F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy milk with lemon juice. Allow to sit for 15 minutes (this becomes a vegan buttermilk).
3. In a large mixing bowl, whisk together dry ingredients: flour, salt, baking powder, baking soda, xanthan gum, thyme, rosemary and pepper.
4. Add butter and use your fingers to rub into the flour until it is well mixed and crumbs form.
5. Add in scallions and parsley, mix by hand.
6. In a separate bowl whisk together wet ingredients: vegan buttermilk, yogurt, oil, eggs and maple syrup.
7. Add wet ingredients into the flour. Using a fork, or your hand, mix until a dough forms. note: I prefer to do this by hand.
8. Using a spoon, drop large scoops of the batter onto the parchment paper. Lightly grease your fingers and gently press/shape the tops of each biscuit.
9. Bake in the center of the preheated oven for 22 to 25 minutes, until lightly golden brown and a toothpick inserted in the center come out clean.
10. Allow pan to cool slightly (about 5 minutes), then remove biscuits from parchment paper and cool on a wire rack.

Note: Store covered in the refrigerator for up to 3 days. Reheat before serving. 

Other Laura Friendly Treats:

• Flourless Chocolate Cake
• Gluten-free, Dairy-free Breakfast Biscuits

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

The post Herb Biscuits appeared first on HelloGiggles.