One of my greatest pleasures is sharing what I love with others. I recently was able to do just that for a wonderful group of people at my parish library. For me, being a vegetarian is more than not eating meat, it encompasses a holistic approach to life.
The holistic approach teaches us that everything we do–eating, physical activities, what we bring in our homes and thus interact with on a daily basis, the products we use, the people we choose to befriend–all have an effect on our physical, emotional, and spiritual well being. It is this approach that I hope I was able to introduce to the participants by way of my vegetarian class. Being a vegetarian was what started me on the path to a holistic life.
Discussions on grains, artificial sweeteners, being open to new foods, portion control, and sharing experiences and ideas make for a fabulously enlightening evening–especially for me! I always learn something when I teach a group and this group was no exception. It also helped to remind me of my passion helping others journey toward better health, more nutritious and delicious food choices, and making more conscious decisions about what effects them not only today but in the future is my higher calling.
And as promised, here are the requested recipes for the Honey Lime Dressing and the Lemon Delight Cookies, enjoy!
Honey Lime Dressing
- 1 teaspoon finely chopped jalapeños
- 1teaspoon minced garlic
- 1.5 teaspoons Garden Gourmet ginger
- 1/4 cup lime juice
- 1/3 scant cup of honey (local is best)
- 1 tablespoon balsamic vinegar
- 1 teaspoon cilantro
- 1/2 cup grape seed oil
Mix all the ingredients together in a small bowl, except for the oil. Once all the ingredients have been mix SLOWLY drizzle in the oil in a thin stream–you may do this in a blender. Slowly adding the oil allows it to emulsify and keeps it from separating from the rest of the ingredients.
Dressing will keep in the fridge for about a week. Scant is an older cooking term and means “just barely”.
Lemon Delight Cookies
If you’ve ever made snickerdoodles then you’re already familiar with this recipe, only the flavor is lemon not cinnamon These are a great cookie for the summer or for a light treat after a heavy meal.
- 2 and 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons butter at room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 1 large egg plus one yolk
- the juice of one large lemon (roughly about 3 tablespoons)
- 1/2 teaspoon vanilla extract
- 5 drops of yellow food coloring-optional
- 1/2 cup powdered sugar
Preheat over to 350. In a large bowl whisk together flour, baking soda, salt, set aside. In a small bowl put powdered sugar, set aside.
In an electric mixer beat softened butter, sugar, and lemon zest until fluffy. Beat in egg and egg yolk. Add lemon juice, vanilla, and food color, if using, until well combined.
Add your dry ingredients about a cupful at a time–I set my mixer on stir for this so that I’m not covered in flour. Mix till well combined, don’t over mix.
Using a small spoon, scoop about a rounded teaspoon of dough and roll between your palms into a ball. If the dough is sticky, add a bit more flour (sometimes this is necessary as the size of lemons is not regulated and can result in a wetter dough). Next roll the dough ball in the powder sugar and place on a cookie sheet. Place balls about about two inches apart. I usually make a dozen at a time–this allows for good air circulation and evenly baked cookies.
Bake for 13 minutes or until done. Note that ovens vary, if you know your oven is ‘hot’ adjust bake time accordingly. Allow to cool on the baking sheet for one minute then transfer to a wire rack to finish cooling.
Makes about 30 small cookies. Cookies can be stored in an air tight container for about 5 days–if they last that long!
Copyright ElleVeg.com 2015