Tuesday, July 25, 2017

Asparagus Dill Pinwheels #vegan

I am always looking for ways that I can use leftovers. These pinwheels allowed me to use up the blanched asparagus from the night before. My original idea was to keep the asparagus long and place them in rows on square sections of puff pastry. 

This is my issue with using puff pastry. I feel like it doesn't always bake consistently.  Sometimes I bite into a piece and it's hard, not flaky.  For me, this is a bit disappointing as I like to have every bite flaky and crispy as the layers separate in my mouth. Not to mention, pinwheels are easy. You spread the inside out, roll, slice, and bake.  

That's pretty simple for a wonderful little morsel of deliciousness.

I know the issue may be me or my oven with using the puff pastry in other ways besides the pinwheel format.  I will continue to work on that.  To be honest, we don't eat much puff pastry so it may never turn into a huge problem for me to solve.

I use a vegan puff pastry that I find at my local market. I have not tried to make it from scratch with out butter. I have made it with butter before with great results.  We eat a ton of fresh food.  It's nice for my family to have something different once in a while.

These little flaky pinwheels are fun, easy, and a nice change of pace from our everyday crunchy, juicy, and fresh fruits and vegetables.

I used two products that you might not be familiar with.  I spread Wildwood Garlic Aioli as the base before adding the filling. I did this because I wanted to make sure that the insides did not fall out as I rolled the puff pastry. You could easily use hummus, homemade mayonnaise, or a vegetable spread of your choice.  The second thing I used is Miyoko's Vegan Cheese. This is a company that I found online. I love her cheese. I used a thin amount to add flavor and a bit of gooeyness to the pinwheel. Both of these items are not necessary to make the pinwheels but they do add a layer of flavor. 

* This is not an ad. I really do use these products in our kitchen.

Asparagus Dill Pinwheels #vegan

Makes about 15 pinwheels, depends on how wide you make them


1 sheet of puff pastry (two come in each box), thawed
1.5 cups of pre-cooked asparagus, diced small
1/4 cup minced red onion
2 teaspoons minced garlic
1 tablespoon fresh dill
Mayonnaise, Veganaise or garlic aioli
cheese-optional (I use a vegan cheese, see above)

1.  Preheat oven to 450.  Line a cookie sheet with parchment paper.

2.  In a small bowl add asparagus pieces, red onion, garlic, dill, salt and pepper.

3. Take thawed puff pastry and unfold.  Using a small spatula, spread a thin layer of garlic aioli or veganaise as the first layer.

4.  Add the asparagus mixture and spread evenly.  If you are using cheese, add now.  (see pictures below).  The cheese is a vegan variety with the texture of cream cheese.

5.  Choose an end and roll the puff pastry.  Take a sharp knife and cut into pinwheels. I tried to cut every 3/4 inch or less.  Be cautious about cutting them too thin. Lay them out on the cookie sheet with two inches in between. They will puff as they bake. (see pictures below)

6.  Bake for 15 minutes and then check.  I baked mine for 24 minutes but I like mine with brown edges and my oven bakes cooler than most.

7.  Serve hot. Store leftovers in fridge and microwave to warm up for a few seconds the next day.

Monday, July 17, 2017

Oatmeal Raisin Cookies #vegan

According to my kids, I have committed a royal sin.

 I announced I made cookies.

Now you would think that Mom making cookies is a good thing, right?

I have learned that not all cookies are the same.

If, and only when, they contain chocolate will they ever be deemed "a cookie" in my home.

Finnley schooled me on exactly what constitutes a "real" cookie. Keep in mind she is three.  Her favorite saying of late is: "I'm outta here."  I haven't the slightest idea where she is learning these things but they are funny coming from such a small human being.

I explained to her when she woke up that I made cookies. Oh, she was excited!  She ran to the kitchen.  Reached her tiny hand to the top of the counter and grabbed the first one she touched. As she brought it to her mouth she stopped.  She looked at me and cried with frustration.  I had not made a proper cookie. There wasn't a single chocolate chip present.  She quickly returned the cookie and said, "I'm outta here."

Maybe this isn't a kid cookie. But, when I take these cookies to a function with adults, they love them and some kids gobble them up too. The cookies are soft on the inside and crispy on the edges.  I personally think they are a bowl of oatmeal just in a cookie form.  To be honest, sometimes I get tired of eating oatmeal.

I never get tired of eating these Oatmeal Raisin Cookies.

Oatmeal Raisin Cookies 
Makes 24-36 cookies, depends on size of cookie scoop


2 flax meal eggs (1 Tbsp flax meal/3 Tbsp warm water)
1/2 cup vegetable oil
1/2 cup brown sugar
1 cup of flour (white or wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashion oatmeal (uncooked)
1 cup golden raisins

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.

2.  Prepare flax meal eggs and let sit for 3-5 minutes.

3.  Add remaining ingredients to a medium bowl.  Stir to mix well.  Add flax eggs.  Mix together until well combined.

4.  Use a cookie scoop and space cookies 1 inch apart. The cookies do not spread.  They will puff up and outward. I can get 15 scoops on each cookie tray.

5.  Bake for 9-10 minutes. We like ours a little under cooked. If you want a crispier cookie then bake a few minutes longer. Remove cookies to a cookie rack and let cool.  Keep unused cookies in an air tight container.

Donut Breakfast Casserole

--------------------------------------------------------------------------------------------------------------- 1.  Share  this pos...

Popular Posts