Blueberries are one of my favorite Michigan crops. Every July, when the weather is warm, you can find this delicious fruit throughout the state.

For this weeks post I decided to create a twist on a vegan cream cheese… Vegan Blueberry Fruit Dip. This dip is easy to make and perfect for summer.

1. In a small nonstick saucepan add blueberries and maple syrup. Simmer over medium heat for about 5 to 7 minutes, until the blueberries begin to break down. Remove from heat and allow to cool.
2. In a food processor, add the cooked blueberries, cashews, yogurt, lemon juice, vinegar and salt. Blend until the mixture is very smooth.
3. Season with additional maple syrup if desired. Transfer into an airtight container and keep refrigerated.

For more vegan blueberries desserts, try my Vegan Blueberry No Bake Cheesecake!

Something I enjoy throughout the year is soup. Hot or cold, sweet or salty, spicy or savory, it’s always delicious. Today’s Vegan Roasted Pepper Soup, is easy to make and perfect warm or cool.

1. In a stock pot, over medium-high heat, saute onions in oil for about 5 minutes, until translucent. Add garlic and saute for 1 minute (until fragrant).
2. Add in stock, roasted peppers and salt. Bring to a boil and simmer for 20 minutes.
3. Remove stock pot from the heat and stir in coconut milk fat and coconut milk. Allow broth to cool.
4. Transfer mixture into a blender and blend until the soup is nice and smooth. note: you may need to do this in batches
5. Rinse out the stock pot, fill with soup and reheat if necessary. Season with additional salt & pepper to taste.

note: Bell peppers add a light sweetness to this soup. If you desire something sweeter, try subbing half of the coconut milk with a lightly sweetened version. If you are looking for something a bit spicy, add a dash or two of red pepper flakes. 

To oven roast peppers:
Preheat the oven to 425˚F. Lightly coat bell peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins.

I love Deviled Eggs. But I have to be honest, my inspiration for this post is really the beautiful egg platter. I bought this platter a few seasons back (from Anthropologie) and stumbled across it last weekend. As a food blogger you never know when, where or how inspiration will hit.  I love design and quite often my posts are inspired by the lovely dishes they are served in. Anthropologie is on the top of my list for unique kitchen flare.

I wanted to make a rich, yet classic, Deviled Egg and I’ve found adding a hint of sweetness is the key. If your plain soy yogurt is on the sweet side, this will work perfectly. If not, adding a dash (or so) of maple syrup with do the trick. If you want to keep this recipe soy free, substitute the yogurt with mayonnaise and add a 1/2 tsp maple syrup. Enjoy!

1. Place eggs in a medium saucepan and add cold water, covering the eggs by 1-inch. Bring water to a rolling boil for about 2 minutes.
2. Remove pan from the heat and cover. Allow eggs to sit for 10 to 12 minutes. Drain water and run eggs under cold water to cool.
3. Peel eggs and cut in half, lengthwise. Carefully remove the egg yolks without breaking the whites.
4. Transfer the yolks to a medium size bowl and mash with a fork until crumbly. Add in mayonnaise, soy yogurt, chives, dijon mustard, vinegar, Worcestershire and maple syrup. Mix together until smooth. Season with salt & pepper to taste.
5. Fill a large plastic bag with the yolk mixture. Cut one corner of the bag and pipe yolks into the egg whites. Sprinkle with paprika and serve!

note: keeps eggs covered and refrigerated 

Vegan Yogurt Herb Dip. I love discovering different techniques and Martha’s Garlic-Herb Yogurt Cheese is a brillant idea. This dip is very easy to create and makes a wonderful appetizer.

Because soy yogurt is not as thick as traditional yogurt I found I needed to strain my yogurt for at least 24-hours. Straining out the excess liquid created a dense yogurt that I could have enjoyed all on its own (and I will be playing around with this technique in the weeks to come)! The key (for me) was to try different yogurts looking for one that is tarte but not too sweet.

1. Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
2. Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
3. Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten free bread and enjoy!

Right now I’m in love with mushrooms. Both their texture and earthly flavor add something interesting to any meal. One way to make this savory ingredient more accessible is to create a Mushroom Seasoning Salt. Dried mushrooms have a longer shelf life than fresh mushrooms, and their flavor is more intense. They are a great base for soups and sauces, and make the perfect seasoning when sautéing fresh vegetables or meats.

1. In a food processor add mushrooms and pulse until coarse.
2. And in onion and salt and pulse until well combined (as coarse or fine as you like).
3. Transfer to an airtight container and store in a cool, dark place.
4. Last’s for about 1 month.

note: it’s often suggested you should cook mushrooms throughly before eating

Basil-Infused Olive Oil. Very simple to make, this fragrant olive oil adds a hint of basil to salads, scrambled eggs, or your favorite gluten-free bread.

1. In a food processor, pulse together basil and oil. The texture should be coarse but well blended.
2. Transfer into a small saucepan and bring to a simmer over medium-low heat.
3. Simmer for about 1 minute, stirring continually.
4. Pour oil through a fine-mesh strainer into a bowl. Using a spoon, press down on the basil squezzing out as much oil as possible.
5. Cool completely and transfer to an airtight container. Store in a cool, dark place and enjoy!

I’m ready for spring. The season of renewal and rebirth and the inspiration for this week’s foodie post. Jasmine Lavender IceCream. Not only is it vegan, it’s simple to make, light, floral and delicious. Believe me, it will make you feel like spring has suddenly appeared.

1. Pour coconut milk, Jasmine Lavender Simple Syrup and vodka into a blender. Blend well.
2. Pour liquid into an ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
3. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

Gluten & Dairy-free Herb Biscuits.

Both savory and delicious. They are just as perfect with soup or a tasty chicken dinner. Enjoy!

1. Preheat oven to 375º F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy milk with lemon juice. Allow to sit for 15 minutes (this becomes a vegan buttermilk).
3. In a large mixing bowl, whisk together dry ingredients: flour, salt, baking powder, baking soda, xanthan gum, thyme, rosemary and pepper.
4. Add butter, and use your fingers to rub into the flour, until it is well mixed and crumbs form.
5. Add in scallions and parsley, mix by hand.
6. In a separate bowl whisk together wet ingredients: vegan buttermilk, yogurt, oil, eggs and maple syrup.
7. Add wet ingredients into the flour. Using a fork, or your hand, mix until a dough forms. note: I prefer to do this by hand.
8. Using a spoon, drop large scoops of the batter onto the parchment paper. Lightly grease your fingers and gently press/shape the tops of each biscuit.
9. Bake in the center of the preheated oven for 22 to 25 minutes, until lightly golden brown and a toothpick inserted in the center come out clean.
10. Allow pan to cool slightly (about 5 minutes), then remove biscuits from parchment paper and cool on a wire rack.

note: Store covered, in the refrigerator for up to 3 days. Reheat before serving. 

I had a specific request this week from my Special Man Friend: Please Make Cake. So I did. I made a rich and delicious Flourless Chocolate Cake. A Flourless Cake seems impossible… but it’s not. Why this works? Cocoa powder contains both starch and fiber, which gives it the ability to act like flour in baking.

Reasons I love this cake: It’s easy. It isn’t suppose to look pretty (and beauty is in the eye of the beholder anyway). It’s delicious, rich and brownie-like. It’s gluten-free & dairy-free.

1. Preheat oven to 325º F. Butter the bottom and sides of a 9-inch nonstick springform pan, set aside. note: Using a high quality springform pan is recommended  The seal needs to be tight, otherwise the batter will drip through.
2. In a microwave safe bowl, melt chocolate and vegan butter. Whisk together well and allow to cool slightly.
3. In a large bowl beat eggs for 5-minutes, on medium speed, until bubbly and light. (I use my KitchenAid Stand Mixer)
4. Gradually add sugar, cocoa powder and vanilla into the egg mixture. Whisk well.
5. With the mixer running, slowly drizzle in chocolate/butter mixture, until well combined.
6. Pour batter into the prepared pan, and smooth the top.
7. Bake in the center of the preheat oven for 35 to 40 minutes. Bake until the center is just set and the cake pulls away from the sides of the pan.
8. Cool on a wire rack and transfer to the refrigerator to chill. Before removing the sides of the pan, run a knife around the edge. Dust with powdered sugar and enjoy!

note: This cake will rise high during the baking process and then lovingly fall into a dense cake with a crusty top. It’s suppose to work this way. It’s what makes this cake so wonderful and easy… it’s not suppose to look perfect!

Rose Hip Cocktail. This simple and flavorful cocktail is a great way to add a little sparkle to your next event.

Rose Hips are naturally high in vitamin C and have a tart plum or apple-like flavor. The Rose Hip Simple Syrup can be made days in advance and easily pulled out when guests arrive.

1. Place blackberries into a champagne glass.
2. Cover berries with simple syrup.
3. Top with Prosecco and enjoy!