Lemon is so fresh, just thinking of it makes me smile! Lemons are generally best throughout the summer but here in Southern California, we can enjoy them year-round.
I went a little lemon-crazy over the weekend and made these cookies, soap and body scrub!
This recipe makes about 3 dozen generous sized cookies.
When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.
And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.
I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.
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 if you don’t have access to Follow Your Heart VeganEgg, substitute 1/2 cup applesauce mixed with 1 tsp. baking powder.