The Lizz Delicious Cookbook Vol. 1
Blackberry Velvet Sangria
Berry Good Iced Tea
Green Tea & White Chocolate Blondies
Vegan Thin Mint Ice Cream
Vegan No Bake Peppermint Cake Balls
Whole Grain Spice Cake Roll With Vanilla Cream Filling
Vegan Chocolate Chip Pumpkin Spice Bars
Vegan Chocolate Chip Pumpkin Bread Cookies
Lavender Mocha Dream Ice Cream
Cheery Cherry Cupcakes
Vegan Bittersweet Chocolate Fudge Dip
The Best Vegan Vanilla Cupcakes I Ever Made
Mom's Gingerbread Cookies (made vegan)
Vegan Focaccia Pizza
Chunky Vegetable Marinara
Quinoa Sausage Chili
My Favorite Kale
Slow Cooker Beans
Quinoa and Roasted Vegetable Plate
Autumn Sweet Potato Bake
Homemade Spicy Bean Burgers
Rustic Whole Wheat Garlic & Herb Pizza
Tofu Vegetable Bake
Summer Harvest Pizza
Easy Vegan Artichoke Frittata
Sunday Afternoon Bean Burgers
Vegan Tofu Shawarma
Calabacitas Soft Tacos
Simple Stir Fry
"Cheezy" Soyrizo Enchiladas
Spinach and White Bean Soup
Lizz's Easy Vegan Chili
Homemade Tomato Vegetable Soup
Vegan Iced Amaretto Blondies
Vegan Hot Cocoa Mix
Christmastime Sugar Cookies
OrangeadeThis delightfully fresh and sweet drink isn't as popular as it used to be. As a child, I lived off of "orange drink." This has a similar flavor, but isn't full of artificial flavors or colors.
Blackberry Velvet SangriaSangria is my favorite type of libation. I started making my own at home because most varieties sold in stores are made using methods that are not vegan-friendly (gelatin and other animal based ingredients are used in filtering and other processes). It's totally worth the effort or making it from scratch for something that's so delicious!
Iced ChaiThis cool but spicy drink is great on the go and especially for breakfast. Some chai teas use more of one spice than do others. Experiment and you'll find the one that works best for your taste. Enjoy some iced chai with your bowl of cereal in the morning or with an afternoon snack.
Berry Good Iced TeaYes, it's true that you can find berry flavored black tea bags, but does the final result taste as fruity as it would if you used regular tea and real berries? Try out this recipe and you'll discover for yourself.
Green Tea & White Chocolate BlondiesI mentioned experimenting with a combination of white chocolate and matcha green tea awhile ago on Twitter. Well, I finally went into my kitchen and whipped up these buttery brownies (also known as blondies) using matcha green tea powder and Oppenheimer vegan white chocolate chips. I'm so totally pleased with the results. Yum! This recipe is definitely a keeper.
Vegan Thin Mint Ice CreamThere are two types of Girl Scout cookies in certain locations for 2013 that are not only delicious but are also vegan friendly. These two varieties offered by my nearest troop were Thanks-alots and Thin Mints (they were even labeled vegan on the order form!). Yes, the iconic mint and chocolate crispy delight is vegan this year. And one of my coworkers, on behalf of a Girl Scout, was extremely verbal about it. As a result, I bought several boxes of each kind. And I chose to turn some of them into ice cream. And what's great about this recipe is that it's likely that most of my vegan readers have the ingredients necessary to whip up a batch of this treat in their kitchen already! This recipe does require an ice cream maker, but it's an investment I genuinely recommend. A nice, affordable maker (like the one I use) can be purchased on Amazon for around $50. I use mine a ton (see below). The texture of homemade vegan ice cream can vary considerably. I've read that it has to do with the fat content. Because this recipe has a lot less fat than dairy based ice cream, it is a bit icier coming out of the freezer. But that doesn't change the fact that it tastes amazing. A good 15-20 minute thaw and you're ready for a silky smooth, minty chocolatey indulgence like no other. The cookie flavor comes out nice and smooth and is fairly pronounced without being overpowering! I hope you enjoy this recipe and share it with your friends! If you try it, be sure to let me know what you think. And if you aren't sure how to get your hands on some cookies, visit the official scouts' website. They even have a locator app! Please note, check with your troop before making your purchase. The Girl Scouts use different manufacturers and some cookies will be vegan for some troops while they will not be for others!!
Vegan No Bake Peppermint Cake BallsI decided to make cake pops as gifts last Christmas. I wanted to try my hand at making cake pops, or balls, as I have never done so before. At the same time, though, I didn't want to spend more time than was necessary in order to make them. The Internet, of course, had lots to say about no-bake pops, and after a little bit of reading this is how I decided to make mine.
Whole Grain Spice Cake Roll With Vanilla Cream FillingThis creation is another Hodgson Mill inspired confection, this time made for their Have A Grain Holiday contest. I was really impressed with this dessert; it's extremely tasty but isn't so rich that you can't enjoy a slice or two. It's also very easy to make. You may be intimidated by rolling up a sheet of hot sponge cake, but it isn't as hard as it seems. See the video I've attached!
Vegan Chocolate Chip Pumpkin Spice BarsWe vegans love our pumpkin. I made a batch of Pumpkin Spice Bars over the last October and was pleased as punch with the results. They're like a pumpkin-y brownie cake full of nuts and chocolate chip. Num num! I hop you dig 'em! I know I did.
Vegan Chocolate Chip Pumpkin Bread CookiesThis recipe was originally published in August, 2012. I get so excited for autumn flavors, scents, festivals, and activities that I start celebrating a bit earlier than most other folks. I just can't help it! I guess it's my way of coping with the fact that Texas doesn't really have an autumn season; I can't go to my favorite farmstand and pick a peck of my favorite apples or go on a hayride after picking pumpkins. Texas doesn't even have apple cider the way it's supposed to be. Sigh... So I went into the kitchen and started whipping up some cookies with pureed pumpkin as the star ingredient. It took me a good while to finally come up with a dough I liked the taste of and the resulting treats are definitely unique! I'm calling them vegan Chocolate Chip Pumpkin Bread Cookies. A mouthful, I know, but they taste like and have the texture of pumpkin bread but in cookie form. Neat! I think I made pumpkin chocolate chip cookies once before, but my friend Teresa introduced me to the idea back in the 90s or early 00s. She's also to blame for my love of lavender in baking after making a lavender pound cake! Other pumpkiny things I've made over the years include pumpkin bread (kind of obvious), pumpkin soup and chili, and pumpkin roll. I think I might attempt to veganize the pumpkin roll for Thanksgiving. It is truly one of the most decadent desserts I've ever had. In the meantime, though, I hope you enjoy this recipe!
Hospitality CookiesI like molasses a lot and wanted to have some sort of molasses cookie recipe in my second cookbook, Vegan Glass Jar Goodies. I also wanted it to have a twist, so in addition to having a lovely molasses flavor, these little gems also have chocolate in them! And some spices. They're definitely a unique flavor that I've never had before and I love them dearly. I hope you do, too. When I first popped some of the dough into my mouth for a taste test, visions of an old-fashioned general store came to mind. Or a grandmother's house- full of hospitality! Molasses just reminds me of Americana and bluegrass. I don't know why! Moving on... As mentioned, this recipe is in my book Vegan Glass Jar Goodies, also available on Cookbook Cafe. I have only included the recipe here, though. Instructions on making it as a gift can be found in the other book.
Lavender Mocha Dream Ice CreamMy dear-ole-dad gave me an Amazon gift card for my birthday in June. After much debate, I decided to spend it on supplies for my next cookbook, Vegan Gifts In A Jar. I purchased a few things, like a shortbread mold, as well as dried culinary lavender. The 8-ounce bag I purchased only cost me a little over $6. I didn't realize how much 8 ounces actually was until I got the bag in the mail. For lavender, it's a lot! It's going to take me a long time to go through it, especially considering I'll probably only use a few teaspoons at a time, making whatever it is I'm making. I knew one of the tasty edibles I was going to make with it would be lavender lemonade, but I asked my Facebook followers for feedback and my long-time friend Abby recommended I make some ice cream with it. That sounded great to me! And then I saw my favorite ice cream parlor, Sweet Ritual, posting about a "Lavender Mocha" they sell at their shop and knew I had to combine the two. If you aren't familiar with using lavender in food it could be an acquired taste for you. On the other hand, though, if you've ever used herbs de Provence you might be surprised to find that lavender is one of the herbs used in the mix. Lavender has the potential to be very flowery in flavor if used in abundance. When combined with other flavors, however, it can become subdued and subtle or accentuate the taste of another ingredient. Lavender in lemonade tastes completely different than lavender in chocolate or in a sauce. So I set about making my ice cream, taste testing it along the way. And I was genuinely surprised by the final outcome... This creamy concoction has a rich, chocolate base. The coffee and lavender flavors are subtle; with one bite the lavender takes center stage while in the next the coffee brings the chocolate into the spotlight. Paired with a nice, crisp cookie, the three distinct flavors combine for an old-fashioned, country table sort of experience.
Cheery Cherry CupcakesMy long-time friend Jennifer texted me allllll the way from New Hampshire where she was visiting a few summers ago. It was her little sister's high school graduation and she needed help making vegan cupcakes. Now, I've known Jen since... 1994? Eek, that's almost twenty years... So, yes, of course, I was going to help her figure something out. I emailed Jen two recipes, one for chocolate and the other for vanilla cupcakes. After some consideration, she decided she wanted to make her sister cherry vanilla cupcakes and I gave her some recommendations on how to do it using my "Best Ever Vanilla Cupcake" recipe. When she had returned to Austin, Jen told me all about what she did. I love feedback! And I had to try them out for myself. I wasn't going to do so so quickly, but when I went to HEB last week the impulse buy at the register just happened to be cherries; they were only $1.77 per pound! Had to do it. So, here's what I did. It's a little different than what Jen did, but I think they turned out really awesome just the same. The cupcake is sweet with little pops of tart cherry goodness. They're even excellent without frosting- like a super sweet cherry muffin!
Vegan Bittersweet Chocolate Fudge DipThis is a thick, flavorful dip that's super easy to make. I paired this dip with blackberries for a vegan food competition in the summer of 2012. Use fresh fruit only! It's my favorite way to eat berries of any kind. I'm kind of a "purist" when it comes to fruit. I like it as whole as possible, uncooked, and fresh.
Cherry SherbetMy mom gave me a Cuisinart ice cream maker for my birthday last year and I've used it many, many times. When I started thinking about summer and Texas and things I could share with you, it occurred to me that I haven't had sherbet since going vegan back in 1998. It's true! And I thought that a shame. Sherbet's fantastic! It's light but sweet and still creamy. And, try as I might, I couldn't find a recipe online that seemed like it would work for me. Most were too complicated, requiring more time in the kitchen than I particularly wanted. I mean, I'm already going out of my way to freeze my ice cream canister core, making an ice cream mix on the stove, waiting for it to cool, and then letting my ice cream machine do its thing for 20 minutes or so, and then waiting even more; why also burden myself with extra steps? So, after thinking about my options, I dove in and came up with this recipe. I love it; it's sweet, tart, fruity, and creamy all at the same time. It does freeze a bit solid after a full 24 hours, so definitely let it sit for 5-10 minutes before scraping out your bowlful. I do recommend using an ice cream maker for this. A lot of people say you can try freezing the mix in a container and stirring it every 1-2 hours, though my attempts at that were always unsuccessful. The process I use for mine is usually running the machine for 20 minutes, moving the ice cream to an airtight container, and then allowing it to freeze completely (around 2 hours) before serving.
The Best Vegan Vanilla Cupcakes I Ever MadeI haven't been happy with a vegan cupcake in a very long time. The ones I make at home are either too dense, taste too much like extract, or are too crumbly. Last week, though, I made some that I think are absolutely delicious. Four of my coworkers have also asked me when I'm going to put the recipe online, so I guess that they liked them as well!
Mom's Gingerbread Cookies (made vegan)My mother used to own a "gifts in a jar" business up in New Hampshire. This recipe is based on her gingerbread cookie mix. It's delicious and is my absolute favorite holiday cookie recipe. It has the perfect amount of spice. The cookies also stay nice and soft, too.
Turbinado LemonadeLemonade is such a wonderful treat! I love making it and do so pretty regularly. It's so easy, too. I always have a bottle of lemon juice in my refrigerator, ready to go. This was another recipe I developed prior to having the idea for Summertime Sippers, my first cookbook which is devoted entirely to iced cold beverages for enjoying on warmer days of the year. Today I decided to make the recipe variation I included in the book, which uses turbinado sugar as opposed to white sugar. It gives the lemonade a rich, creamy flavor, similar to "brown sugar lemonade" you might find at some restaurants. The flavor is just slightly different. You can always use regular sugar, if you'd prefer.
Vegan Focaccia PizzaWhen I first learned how easy it is to make, I used to bake focaccia all the time. I've been thinking a lot about my expenses lately and how much I would LOVE to make most of my bread at home. It would save tons of money (as I am a bread fiend). While I was pondering this, it occurred to me that focaccia might make a great crust for pizza! For those of you who are unfamiliar with it, focaccia is a very simple but incredibly tasty bread that requires very little time to rise and can be made with only kneading once. It makes a great accompaniment to pasta dishes when cut into pieces and is even wonderful as breakfast with a bit of vegan butter spread on top of a warm slice. It is also extremely versatile and can be made with herbs and spices baked into it. You could even probably find some at your local grocery store bakery covered in asiago cheese and olives. But let's not do that. Instead, try this recipe I adapted from Vegetarian Soups For All the Seasons and use it to make a pizza crust. Top with your favorite vegan cheese(s) and vegetables. We used marinated artichokes, sun-dried tomatoes, hothouse tomato slices, and mozzarella Daiya cheese. It was heaven.
Summertime SauceI have a confession to make; I never spend more than two hours on a homemade pasta sauce. Gasp! I've been regaled with stories from friends and family about how grandma used to spend all day making hers, simmering it down on the stove for hours, adding this or that every hour or so in order to make it perfect. And while I'm sure grandma's sauce was tasty, I still can't bring myself to spend that much time on one dish. Maybe I'm not as old-fashioned as you might think! My mason jar collection and closet full of yarn could argue, but I digress. Even though I have a pretty standard sauce recipe I rely on I do like mixing the ingredients up now and then. I made this "Summertime Sauce," with basil and green pepper, after being inspired by the season. It was really, very tasty and I think you should try it. Excellent for summertime, especially if you have home grown peppers or basil you can use!
Chunky Vegetable MarinaraI love making my own sauce; it's more affordable, it tastes better, and it's healthier, too. It enables you to personalize the flavor (you can adjust it to your preferences) and allows you to explore adding what ingredients you have at the present time. You may have seen this recipe before (I've shared it in a few places) but I made it once again for dinner tonight and simply had to share it again. Enjoy!
Quinoa Sausage ChiliI love quinoa. It's low in calories and high in protein, is easy to make, and is also extremely versatile. I used to make a soup back in high school using quinoa, vegetable broth, tomatoes, and Tofurky sausage. I loved it. I've since lost the recipe. This is my attempt to recreate it.
Cornbread FocacciaThis cornbread focaccia was wonderful. I made it to go along with my Quinoa Sausage Chili. We ended up finishing it before we finished the chili...
My Favorite KaleThe inspiration behind this side dish is a menu item at one of my favorite restaurants. The Steeping Room in Austin, Texas serves something called a Buddha Bowl, which is a bowl full of generous servings of leafy greens, simple grains, and tasty beans. It was this dish that got me into kale and I decided to learn to make my own kale greens so that I could enjoy it all the time. I've changed the recipe multiple times in the past year. Here is how I make it right now.
Slow Cooker BeansThis recipe is inspired by one that appears in a book by Kathy Hester called Vegan Slow Cooker; I've changed it to suit my personal preference. I have only used it for three types of beans. It works fabulously with chickpeas, black beans, and white beans. It won't work with kidney beans, which have to be boiled prior to cooking.
Quinoa and Roasted Vegetable PlateIt seemed like the trendy vegetable of autumn 2012 was pumpkin. While I certainly indulged in my share of pumpkin flavored this, I spent most of my energy on sweet potatoes. I whipped up this recipe while trying out new things. You can probably mix up the ingredients a bit for different flavors. For example, use spinach instead of kale or rice instead of quinoa. That sounds like it has potential to me! Both kale and quinoa are incredibly healthy, though. Kale can sometimes be bitter, but quinoa has a light, nutty flavor that I really enjoy. Let me know what you think if you try it out yourself!
Autumn Sweet Potato BakeThis is a really easy recipe that will fill you up and give you the warm, autumn fuzzies. Serve with a protein, like a side of beans or a Field Grain sausage and kale (see My Favorite Kale recipe, or if you don't like kale you can serve it with a side of broccoli or a bed of rice. Enjoy!
Homemade Spicy Bean BurgersI just have to say, I have a thing for veggie burgers. When I was a "regular vegetarian" I used to LOVE Morningstar Farms' different veggie patties. One of my favorites was their tomato basil pizza burger. It was an excellent mix of cheese and pizza flavor. I also loved their black bean patties. Unfortunately, there aren't a lot of vegan burgers available in the freezer case that are as tasty. I mean, I love Amy's products, and the Qrunch patties are awesome, too. But to me, there's nothing quite like a spicy black bean patty topped with lettuce and onions and between the top and bottom of a whole grain bun! And the good news is that it's fairly simple to make veggie burgers out of beans from the comfort of your own home. Making your own burgers can save you money and you'll be happier with their superior taste! Now, homemade burgers sometimes have a different texture than their frozen counterparts. Most people recommend frying them until they're crispy on the outside. If you're trying to cut back on your oil, though, you can make them on a nonstick electric griddle with an amount of success as well. Baking them is the same thing, though some oil on a nonstick sheet probably works best. I recommend using the griddle technique. Frying is my second favorite. And I haven't tried making homemade burgers on a grill before, so my apologies if you try and are unsuccessful. I imagine they could stick to the grill VERY easily or fall apart and fall into the flames. Eek! In any case, these burgers were great. They were my first attempt at black bean burgers and I loved them. They were a great combination of substance and flavor. The taco seasoning made it just spicy enough for me. The corn kernels give you a pop of sweetness every now and then. And my guess is that you could try this recipe with other types of beans with reasonable success. But for these patties, here's what I did.
Rustic Whole Wheat Garlic & Herb PizzaI created this recipe as part of a competition sponsored by Hodgson Mill. It was a challenge, I have to admit; at least 50% of the flour for the dough was required to be whole wheat in order to be eligible. I made a couple versions of this crust and was pleased with this one. It's thin, soft in the middle, and crunchy on the edges. And it tastes great. You can certainly top it with your favorite vegetables and/or a bit of sauce if that's to your liking.
Tofu Vegetable BakeIf I had a vegan cooking show (or, you know, YouTube channel) one of the things I would advocate to my viewers would be to learn how to cook without recipes. Not everyone has luck with this. In fact, it's taken me years to be able to go into the kitchen with leftovers or this and that and whip something up. There are still times when the end result isn't fantastic, but I haven't made anything inedible in a long, long time. But I digress. One great technique Chris and I use regularly is what we call the "tofu bake." Chris started making tofu bakes months ago as part of her weight loss journey. I fondly recollect coming home from work at 10 o'clock many evenings this past summer to leftover combinations of tofu and vegetables that she creatively and lovingly prepared. It makes me sigh with contentment. It's pretty easy to make a tofu bake, and even if your concoction doesn't end up being perfect, you'll still have a satisfying meal that's healthy and tastes good. Notice in the following recipe I mention using pineapple balsamic vinegar. This is something Chris and I picked up at the 6701 Burnet Road Market two weekends ago (cost us $17!). It gave the bake a very neat flavor, especially where the tomatoes are concerned. If you can find it, I highly recommend it.
Summer Harvest PizzaI don't have a garden, but if I did, I imagine I would do exactly this with the miscellaneous veggies I grew from it! This little pizza is inspired by the one I had at the Cosmic Cafe in Dallas, though it tastes completely different. It's a great light meal and is super easy. It makes approximately four individual pizzas; if you're cooking for two reserve two servings of the veggie mix and save for the next night. If you're serving more than four people, double the recipe. I expect the veggie mix would work great on salads or in wraps, too.
Easy Vegan Artichoke FrittataTofu frittatas are pretty easy to experiment with! If you're not fond of artichokes (gasp!) but still want to try this recipe out, substitute another vegetable in its place. Sauteed broccoli sounds delish as does a mixture of peppers and zucchini. I'm getting hungry just thinking about it!
Sunday Afternoon Bean BurgersI originally made these burgers as part of a Post Punk Kitchen "Chopped" inspired challenge on Facebook. These delightful fritter-like burger patties are flavorful and filling and so easy to make. The blackeyed peas provided a full-bodied flavor and I was very pleased with what they brought to the mix. I expect that other types of beans would work well, too, like chickpeas or black beans.
Vegan Tofu ShawarmaI'm starting to think I have this reputation at work for being some kind of food nerd. No, seriously. I mean it. When the Avengers movie came out, some of my co-workers, after the initial questions of "Did you see it?" and "Wasn't it awesome?" were over with, proceeded to ask me "Did you like the part at the end? And what is shawarma anyway?" So, yes, "shawarma" is a Middle Eastern fast food usually involving alternating layers of meat and fat on a spit that's seasoned as its cooked, rotisserie style. I don't cook a lot of Middle Eastern food and I sure as heck had never heard of shawarma prior to seeing the Avengers. I did, however, look it up as soon as the movie was over and was, of course, more than ready to inform my coworkers of the delight it was sure to be should they try to find some place in Austin that serves it. Meanwhile, back in veganland, I was determined to make some semblance of shawarma that Chris and I could eat. Somewhere on the interwebs, I found this website called Shawarma Recipe which is devoted to bringing the flavors of authentic shawarma to the comfort of your very own kitchen. So after rummaging through their posts, I picked one to try out using tofu instead of meat. This is the recipe I came up with, adapted from theirs. I have never fried tofu in yogurt before and I was very pleased with the results. If you prefer, feel free to add more of each of the spices. The dish was flavorful, but not spicy in the least. I expect you could get away with doubling both the turmeric and cumin... If you make it, let me know what you think. I'll be experimenting with more of the Shawarma Recipe website's other recipes in the future.
Calabacitas Soft TacosIn March 2010, Chris and I took a trip from Midland (where we lived at the time) to San Antonio. I had never been. We spent a lot of time along the Riverwalk, which is a manmade river that winds itself around the touristy area near the Alamo. Hotels open their in house restaurants to it, and there are many other places to eat and shop on the edge of its greenish waters! Anyway, we were both just vegetarian back then, eating wherever we wanted so long as they had an option for us. We had dinner at a place called "The Original" Mexican Restaurant and we both ordered dishes called "calabacitas" something-or-others. Our waiter described calbacitas as squash with corn and other veggies. In any case, we ate it as mariachis serenaded us and talked about how we HAD to find out how to make something similar at home. This is what I came up with recently.
Spinach Sin-QuesadillasI made these "quesadillas" a little while ago. I got a panini press for Christmas that I hadn't used it in awhile. I wanted to grill up something tasty and after thinking on what to use, I came up with this recipe. I'm calling it "Spinach Sin-Quesadillas" (as in quesadillas minus queso...), otherwise known as "how two people can eat a bag of spinach in one night."
Simple Stir FryI love stir fry. Take a bed of white rice, top it with vegetables lightly cooked in a small amount of oil, and throw in a side of well cooked and seasoned tofu. What's not to love? Even without any spices you're nearly guaranteed a delicious final product. I don't usually follow a recipe when I make stir fry. Experimenting with ingredients is super fun so I try to do something different each time.
"Cheezy" Soyrizo EnchiladasThese were num-er-iffic! Super cheesy. Remember to follow the instructions when cooking the soyrizo; overcooking will burn the meat substitute and will leave most of it stuck to your pan.
Spinach and White Bean SoupAn easy to make brothy soup accented with the freshest of veggies. Low-calorie deliciousness.
Lizz's Easy Vegan ChiliVery hearty, very quick, you can fine tune this chili to your preferred level of spiciness. I use a local store-bought chili seasoning mix for my chili spice. It just makes things easier. Start by adding the amount that the seasoning mix recommends, then add additional mix until your desired heat is reached!
Homemade Tomato Vegetable SoupI made this lovely, warming soup for a holiday potluck last December. My co-workers loved it! Start by following the instructions. Taste halfway through and add salt, more pepper, or a green herb like basil or oregano as desired. I like it just the way it is!
Lentil SoupChris's mother gave her a family recipe years ago and I've been toying with it ever since. This is really easy to do because lentils taste great without any help whatsoever from herbs or spices (although I do add them, obviously). Try experimenting by adding different herbs and/or varying amounts of vegetables.
Vegan Iced Amaretto BlondiesMy fiance has been giving me the gift of Amaretto di Amore for many years now and for many different holidays. I have tried different brands and types of amaretto, but this variety is my favorite. It's a romantic drink to me, as the packages it comes in usually has a story about two lovers on it. Also, you can often find it sold with a pair of drinking vessels. And on top of that, it just tastes like everlasting love... Chris has been giving me bottles of this heavenly beverage for many years now. When contemplating what to create for the lizz delicious blog in honor of Valentine's Day, my first thought was a dish using my favorite liqueur! I debated between sugar cookies, cupcakes, and shortbread, but blondies just seem to be my thing. And they really did turn out awesomely. Enjoy! Please note: The frosting does contain alcohol. Serve with your best judgement! I wouldn't recommend giving it to children, though the alcohol content will be minimal. Thank you!
Vegan Hot Cocoa MixHot chocolate is a wonderful gift to give during the holidays! It's actually very easy to make at home and can even be made without using nonfat milk powder or a soy alternative. Feel free to adorn your gifts with candy canes or wrapped cinnamon sticks the recipients can use as stirrers! You can even include a small bag of vegetarian marshmallows, if desired. This recipe comes from my book, Vegan Glass Jar Goodies. The ingredients listed here are for making the mix. Those that are required for making a mug of hot cocoa will be listed in the instructions.
Christmastime Sugar CookiesIt wouldn't be a Christmas party without a batch of sugar cookies. This dough makes a firm but soft cookie perfect for icing. Shape it using your favorite cutters, and for any holiday. This recipe comes from my book, Vegan Glass Jar Goodies. The ingredients listed are for preparing the gift jar. Those that are required for finishing the cookies can be found in the step-by-step instructions.
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The Lizz Delicious Cookbook Vol. 1
A vegan cookbook for all, this collection of 45 easy to make recipes were created by author Lizz Clements for her blog, lizz delicious, as well as her two cookbooks, Summertime Sippers and Vegan Glass Jar Goodies. Established in 2011, the lizz delicious blog explores vegan cooking and eating with original recipes, cookbook reviews, restaurant recommendations, and so much more. From soup and sauce to cupcakes and ice cream, the Lizz Delicious Cookbook Vol. 1 provides a variety of dishes that any vegan (or veg-curious individual) can make.
There's nothing quite like an ice cold beverage on a hot summer day! A tall glass of iced tea is the inspiration for "Summertime Sippers," the first cookbook by food blogger Lizz Clements. With 15 recipes for delicious drinks like Limeade, Orangeade, Iced Chai, Melonade, Sangria and more, "Summertime Sippers" is sure to beat the heat at your picnic or cookout. Clements emphasizes using the best ingredients for the best results, devoting a chapter to supplies, equipment, and brand recommendations. High-resolution photos accompany many of the recipes, all of which are easy to understand and follow. The 15 recipes included in the book are: Sweet Tea, Lemonade, Limeade, Cheeky Cherry Limeade, Orangeade, Pineapple PUNCH, Iced Black and Green Teas, Blackberry Velvet Sangria, Raspberry Rose Sangria, Lemonadey Iced Tea, Iced Chai, Melonade, Hibiscus Soda, Homemade Fizzy Juice, and Berry Good Iced Tea. Take a trip to a liquid oasis with "Summertime Sippers!"
Vegan Glass Jar Goodies
Sometimes, the best gift a person can give is one that's made at home with love and tenderness in mind. In food blogger Lizz Clements's second book, Vegan Glass Jar Goodies, readers will learn how to make what the author refers to as "Glass Jar Goodies." These layered mixes are packaged in glass mason jars and are decorated with care to make beautiful gifts for any occasion. Clements was a part of New England's premier gifts in a jar company, Glass Jar Goodies, when her family purchased it in 2002. Under the direction of her mother, Carolyn, she learned how to make delicious gift mixes and has since developed recipes for her own. The best part? Clements's mixes are not only delicious but are also VEGAN. The recipes included are: Lentil & Barley Stew Tea Party In A Jar Vegan Hot Cocoa Mix Fairy Lemonade Hospitality Cookies Vegan Split Pea Soup Christmastime Sugar Cookies Best-Ever Banana Bread Chocolate Chip Breakfast Cookie and Homemade Doggie Bones