Absolutely amazing…if I may say so myself!
I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!
These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!
Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.
Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.
Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.
Portobellos also contain antioxidants, vitamin B, potassium, and selenium.
They are a plant-based delicacy that, when cooked correctly, mimick steak.
This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.
These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.
Cookies, and desserts in general, are not my favorite food. But there is something about these molasses cookies that I absolutely love and crave. They are crispy on the outside and chewy on the inside with just the right amount of sweetness and spice.
This recipe yields a lot of cookies….60 to 72 but they freeze well. (In case you don’t want to eat them all in one day!)
Roll a heaping teaspoon of batter into a ball and then roll into sugar before baking.