Homemade – The Vegan Rhino

December 14, 2025

10 Vegan Blackcurrant Recipes That Will Define 2026

Blackcurrants are officially the Flavor of the Year 2026, and for good reason. Their deep purple hue, tart-sweet profile, and versatility in both sweet and savory dishes make them a must-have ingredient for plant-based home cooks and food bloggers. From desserts to drinks to condiments, blackcurrants can elevate any vegan dish while also packing antioxidants, vitamin C, and bold flavor. Here are 10 vegan blackcurrant recipes that will inspire your kitchen and your feed.

Recipes

Blackcurrant-Glazed Tofu

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Yield: 4 servings

Ingredients

14 oz firm tofu, pressed and cubed

1/3 cup blackcurrant jam

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 tablespoon olive oil

Directions

Preheat oven to 400°F.

Toss the cubed tofu in olive oil and spread evenly on a lined baking sheet. Roast tofu for 15 minutes, then flip and roast another 10 minutes.

Meanwhile, in a small saucepan over low heat, combine blackcurrant jam, soy sauce, rice vinegar, and ginger, stirring until smooth and warm.

Remove tofu from oven and brush glaze generously over each piece. Roast for an additional 5 minutes until caramelized.

Chef’s Tip: For extra crispiness, bake tofu on a wire rack so air circulates underneath.

Nutrition per serving: Calories 210 | Carbs 18g | Protein 14g | Fat 10g

Blackcurrant Vinaigrette

Prep: 5 minutes

Total: 5 minutes

Yield: 1/2 cup

Ingredients

1/4 cup blackcurrant jam

2 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

Pinch of salt and black pepper

Directions

In a small bowl, whisk together blackcurrant jam, apple cider vinegar, and Dijon mustard until smooth.

Slowly drizzle in olive oil while continuing to whisk until fully emulsified. Season with salt and black pepper to taste.

Chef’s Tip: This vinaigrette pairs beautifully with roasted vegetables, grain bowls, or fresh greens and can be stored in the fridge for up to a week.

Nutrition per tablespoon: Calories 45 | Carbs 6g | Protein 0g | Fat 2g

Blackcurrant Mini Tartlets

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

Yield: 6 tartlets

Ingredients

1 sheet vegan puff pastry, thawed

1/2 cup blackcurrant jam

1/4 cup vegan cream cheese

1 teaspoon lemon zest

1 tablespoon almond milk

Directions

Preheat oven to 375°F.

Roll out the puff pastry and cut into six squares. Press squares gently into a muffin tin to form tartlet shells. In a small bowl, combine vegan cream cheese and lemon zest until smooth.

Spread a thin layer of cream cheese mixture into each shell. Spoon blackcurrant jam over the cream cheese layer. Brush the edges of the pastry with almond milk.

Bake for 20-25 minutes until golden brown and puffed. Remove from oven and let cool slightly before serving.

Chef’s Tip: Use a piping bag for the cream cheese layer to create a clean, professional look.

Nutrition per tartlet: Calories 180 | Carbs 25g | Protein 3g | Fat 8g

Blackcurrant Overnight Oats

Prep: 5 minutes

Refrigerate: 8 hours

Total: 8 hours 5 minutes

Yield: 2 servings

Ingredients

1 cup rolled oats

1 1/2 cups almond milk

1/2 cup blackcurrant jam or fresh blackcurrants

2 tablespoons chia seeds

1 teaspoon maple syrup

1/2 teaspoon vanilla extract

Directions

In a medium bowl, mix oats, chia seeds, almond milk, maple syrup, and vanilla extract until combined. Fold in blackcurrant jam or fresh berries.

Cover and refrigerate overnight. In the morning, stir and serve cold or warmed, garnished with additional blackcurrants if desired.

Chef’s Tip: Overnight oats can be stored up to three days in the fridge, making them a perfect grab-and-go breakfast.

Nutrition per serving: Calories 250 | Carbs 45g | Protein 7g | Fat 6g

Blackcurrant Smoothie

Prep: 5 minutes

Total: 5 minutes

Yield: 2 servings

Ingredients

1 cup frozen blackcurrants

1 banana

1 cup oat milk

1 tablespoon almond butter

1 teaspoon maple syrup (optional)

Directions

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve immediately.

Chef’s Tip: Add a tablespoon of hemp seeds for extra protein and omega-3s.

Nutrition per serving: Calories 210 | Carbs 35g | Protein 5g | Fat 7g

Blackcurrant Chia Pudding

Prep: 5 minutes

Refrigerate: 4 hours

Total: 4 hours 5 minutes

Yield: 2 servings

Ingredients

1/4 cup chia seeds

1 cup coconut milk

1/3 cup blackcurrant jam

1 teaspoon vanilla extract

Directions

In a bowl, whisk chia seeds with coconut milk and vanilla extract until combined. Stir in blackcurrant jam.

Cover and refrigerate for at least 4 hours or overnight until pudding thickens. Serve chilled with fresh fruit.

Chef’s Tip: Layer pudding with granola or nuts for added texture.

Nutrition per serving: Calories 220 | Carbs 20g | Protein 5g | Fat 13g

Blackcurrant Muffins

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Yield: 6 muffins

Ingredients

1 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup vegetable oil

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup blackcurrants

Directions

Preheat oven to 375°F and line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, combine oil, almond milk, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Fold in blackcurrants.

Divide batter evenly into muffin cups and bake for 20-25 minutes until golden and a toothpick inserted comes out clean. Let cool before serving.

Chef’s Tip: Toss blackcurrants in a teaspoon of flour before adding to batter to prevent them from sinking.

Nutrition per muffin: Calories 200 | Carbs 32g | Protein 4g | Fat 7g

Blackcurrant Jam

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Yield: 1 cup

Ingredients

2 cups fresh or frozen blackcurrants

1/2 cup sugar

2 tablespoons lemon juice

Directions

Combine blackcurrants, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until berries break down and mixture thickens, about 20 minutes. Remove from heat and let cool. Store in an airtight jar in the fridge for up to two weeks.

Chef’s Tip: For a smoother jam, use an immersion blender to purée the berries before storing.

Nutrition per tablespoon: Calories 35 | Carbs 9g | Protein 0g | Fat 0g

Blackcurrant Sorbet

Prep: 10 minutes

Freeze: 4 hours

Total: 4 hours 10 minutes

Yield: 4 servings

Ingredients

2 cups blackcurrants

1/2 cup sugar

1/2 cup water

1 teaspoon lemon juice

Directions

In a small saucepan, combine sugar and water and heat until sugar dissolves. Let cool. Blend blackcurrants with simple syrup and lemon juice until smooth. Pour mixture into a shallow container and freeze, stirring every hour until sorbet is firm.

Chef’s Tip: For a creamier texture, stir in a tablespoon of coconut cream before freezing.

Nutrition per serving: Calories 100 | Carbs 25g | Protein 1g | Fat 0g

Blackcurrant Iced Tea

Prep: 5 minutes

Brew: 5 minutes

Chill: 1 hour

Total: 1 hour 10 minutes

Yield: 2 servings

Ingredients

2 cups water

2 black tea bags

1/4 cup blackcurrant jam

Ice cubes

Lemon slices for garnish

Directions

Boil water and steep black tea bags for 5 minutes. Remove tea bags and stir in blackcurrant jam until dissolved. Let tea cool to room temperature, then refrigerate until chilled. Serve over ice and garnish with lemon slices.

Chef’s Tip: Add fresh mint leaves for an extra refreshing flavor twist.

Nutrition per serving: Calories 50 | Carbs 13g | Protein 0g | Fat 0g

Bold Flavor, Vibrant Color, Endless Possibilities

Blackcurrants aren’t just a trend—they’re a bold ingredient that brings vibrant flavor, rich color, and nutrient-packed goodness to every vegan dish. From decadent desserts and refreshing smoothies to savory glazes and inventive plant-based recipes, these 10 creations showcase the versatility of this Flavor of the Year 2026. Whether you’re experimenting with new ingredients or looking to elevate everyday meals, blackcurrants invite you to explore bold flavor combinations, create visually stunning plates, and bring fresh, memorable experiences to your table. Let them transform your dishes into Instagram-worthy creations that nourish, impress, and celebrate the art of modern vegan cuisine.

December 1, 2025December 1, 2025

Everyday Foods That Boost Immunity Naturally

A strong immune system is key to staying healthy year-round, and the best part is that nature has already stocked your kitchen with powerful foods to help. From spices to fruits, several common ingredients not only enhance the flavor of your meals but also give your immune system a natural boost. Here’s a look at some everyday foods you can incorporate into your diet to strengthen your body’s defenses.

1. Garlic

Garlic isn’t just a flavor powerhouse — it’s also a potent immune booster. Rich in compounds like allicin, garlic helps fight infections and supports the body’s natural defenses. Studies have shown that regular garlic consumption can reduce the severity and frequency of colds and other viral illnesses. Try adding fresh garlic to stir-fries, soups, or roasted vegetables for both taste and health benefits.

2. Ginger

Ginger has been used for centuries as a natural remedy for inflammation and digestive issues. It contains gingerol, a bioactive compound with antioxidant and anti-inflammatory effects. Consuming ginger regularly can help soothe sore throats, reduce inflammation, and support overall immunity. Fresh ginger can be added to teas, smoothies, soups, or even roasted vegetable dishes.

3. Turmeric

Turmeric is famous for its bright yellow color, but it’s the compound curcumin that makes it so powerful for your immune system. Curcumin has strong anti-inflammatory and antioxidant properties, which can help regulate immune responses and protect against illness. For best absorption, combine turmeric with a pinch of black pepper in soups, curries, or golden milk.

4. Citrus Fruits

Vitamin C is well-known for its immune-boosting effects, and citrus fruits are one of the richest natural sources. Oranges, lemons, limes, and grapefruits help stimulate white blood cell production, which is essential for fighting infections. Add citrus to your morning water, smoothies, or salads to get a refreshing immune lift.

5. Green Leafy Vegetables

Vegetables like spinach, kale, and Swiss chard are packed with vitamins, minerals, and antioxidants that support immune health. They’re rich in vitamin C, vitamin E, and beta-carotene, all of which help the body fight off pathogens. Include leafy greens in salads, stir-fries, or smoothies to increase nutrient density and give your immune system a natural edge.

6. Yogurt or Plant-Based Alternatives

Probiotics — the beneficial bacteria found in yogurt and fermented plant-based alternatives — help balance gut microbiota, which is crucial for immune function. A healthy gut contributes to stronger defenses against infections. Choose unsweetened yogurt or fortified plant-based alternatives and enjoy it as a snack or breakfast topping.

Tips for Maximizing Immune Benefits

Eat a variety of these foods daily to cover multiple nutrients. Use fresh, whole ingredients whenever possible. Combine immune-boosting foods with healthy lifestyle habits like regular exercise, adequate sleep, and stress management for optimal results.

Incorporating these everyday foods into your diet is a simple and delicious way to naturally strengthen your immune system. Small, consistent changes — like adding garlic to dinner or sipping a ginger-citrus tea — can make a big difference in your body’s ability to fight off illness.

February 6, 2019May 14, 2020

Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

January 20, 2019May 14, 2020

Cashew Chive Cream Cheese

Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.

Yields 8 oz. cream cheese

Ingredients

3 cup cashews, soaked overnight

1 Vitacost ROOT2 Extra Strength Probiotic Vegan — 50 billion CFU

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. chives (or green onions)

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika, optional

1-1/2 tsp. lemon juice

Directions

In a food processor, combine cashews, probiotic, water, salt and pulse until smooth in consistency.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Place your cultured cream cheese into a bowl and add the onion flakes, chives, garlic powder, lemon juice, and optional paprika.
Mix until well combined and place back into the fridge for 30 minutes (this is to let the flavors meld together).
Serve with choice of bagel or toast.

Chef’s tip: Make sure to soak the cashews for 7-9 hours for an extra creamy and smooth cream cheese.

Simple Breakfast Hash

Wild Western Tofu Scramble

Tofu Scramble

December 28, 2018May 14, 2020

Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

December 27, 2018May 14, 2020

Falafel Burger

Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.

Yields 4 patties

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. flat leaf Italian parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de-seeded – to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. Vitacost certified organic ground cumin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground black pepper

4 buns

1 small tomato

1 small cucumber

1/4 cup iceberg lettuce

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Preheat oven to 375 degrees F.
Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

December 22, 2018October 31, 2020

Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

December 21, 2018July 7, 2020

The Ultimate Cheese Board

Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.

Yields 4-5 servings per wheel

Plain (Cheese Base):

Ingredients

3 cups Vitacost unsalted cashews, soaked overnight

1/2 cup filtered water

1 capsule Vitacost ROOT2 Extra Strength Probiotic Vegan – 50 billion CFU

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.

Herb-Coated Cheese Wheel:

Ingredients

3 tsp. fresh thyme

3 tsp. fresh rosemary

4 Tbsp. fresh parsley

1-1/2 tsp. Lemon zest, fresh

1/2 tsp Vitacost Himalayan Fine Pink Salt

Directions

Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.

Blueberry-Smash Breakfast Cheese:

Ingredients

4 tsp. blueberries, smashed

2 tsp. blueberries, chopped

Directions

Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.

Pistachio and Sun-dried Tomato Holiday Cheese:

Pistachio and Sun-dried tomato Cashew Cheese

Ingredients

1/2 cup pistachio, chopped to coat

1/4 cup sun-dried tomato, to coat

1 Tbsp. fresh parsley

3 tsp. fresh thyme

4 tsp. fresh rosemary

1/2 tsp. garlic, minced

Directions

Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.

Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:

Ingredients

1/2 cup maple syrup

1/4 cup Simple Mills pecan cookies, crumbled

3 tsp. Vitacost chocolate chips

3 tsp. strawberry jam, on side

Directions

Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.

Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!

December 19, 2018October 29, 2020

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, mixed

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
Allow to cool in the fridge so the chocolate and powder sugar do not melt.
Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.

December 17, 2018May 14, 2020

Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look!

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1 tsp. peppermint extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 tsp. matcha

1 cup Vitacost mini chocolate chip

Directions

Preheat oven to 350 degrees F.
In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the peppermint, egg replacer and mix to combine.
Add the flour, baking soda, baking powder, salt, and matcha. Stir until combined and then mix in the chocolate chips.
Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: For a professional touch, sprinkle granulated sugar on top of the cookies before baking.