Gluten Free Vegan Lemon Cookies and Cauliflower Garbanzo Bean Salad


Today's post contains two recipes... one is me doing "recipe testing" on something I found on the internet, the second is one of my own recipes.

The recipe testing stems from a google search of "easy WFPB meals".  Where I ended up was a site that took cost into consideration.  So apparently this is not only a healthy meal and an easy meal to prepare, it's also very low cost per serving.  Yay!

Oh yeah, and it tasted good.  :-)

So the recipe is from a site called "budgetbytes" and the name of this recipe is: Roasted Cauliflower Salad with Lemon Tahini Dressing.

The dressing is divine!

Here's the link to the recipe

The only alteration I made was that instead of parsley, I used a couple handfuls of an arugula/spring greens mix.

If I assembled the salad for a photograph, this would look much nicer.  But I was in a hurry so I just mixed everything together in a bowl.

I feel like this might also be good as the insides to a lettuce wrap.


The second recipe today is my own take on Lemon Cookies.  I used to make some scrumptious lemon cookies back in the day (like 20 years ago) but they were filled with gluten, butter, eggs, and white sugar.

We have several lemon trees on the property and I have no shortage of frozen lemon juice so I was wondering if I could put the lemons to more use than just gallon size baggies of lemon cubes in the freezer.

Here's what I came up with and I gotta say, either I have extremely low standards (always a possibility) or they came out pretty decent.  I was mostly impressed that they held together.  Previous attempts at gluten-free vegan cookies resulted in more of a "granola" or "crumble topping" effect.


Laura's Gluten-Free Diary-Free Lemon Cookies
  • 1¾ cup cassava flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup coconut palm sugar
  • ½ cup Miyoko’s vegan butter (I melt it in small pan first)
  • 1/8th cup maple syrup
  • 1 tablespoon of chia seeds in 1/3 cup water (mix and let sit for a few minutes before adding to mixture)
  • Zest of two lemon
  • Juice of one lemon
  • 1½ teaspoons of lemon extract or 5 drops of food grade lemon essential oil
I took a large bowl and mixed the first four (dry) ingredients together.  Then I added everything else and mixed it up good.  I don't have a mixer... I just mix by hand with a fork.

I made small balls in my hands and then flattened those, somewhat like miniature hamburgers and placed them on a cookie sheet that I had rubbed a little coconut oil on.  

They went into a 350 degree pre-heated oven for 12 minutes.

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