Vegan Mini Chip Shortbread Cookies

 

I spent a good portion of my childhood shoveling these cookies in my mouth when my mother's head was turned the other way. I LOVED THEM and could not ever get enough. They're rich and buttery and perfectly chocolatey and now I'll never have to go without them again.

• 2 sticks vegan butter (room temperature)
• 2/3 C powdered sugar
• 1/2 tsp. vanilla extract
• 2 C all-purpose flour
• 3/4 C mini chocolate chips 
• 
  In a medium mixing bowl, cream butter and sugar together for 3 minutes.
  Beat in vanilla extract.
• Add flour to the bowl in half cup increments, being careful not to blow it all over the place.
• Use a spatula or wooden spoon to fold in chocolate chips.
• Transfer dough to a ziploc bag and refrigerate for 2 hours (I left mine overnight).
• 
  
• When ready to bake:
• Preheat oven to 325 degrees.Roll dough out on a floured work surface and cut into desired shapes. You could also press the dough into a pan and cut into squares after baking.Bake for 13-15 minutes or until slightly golden. You want them to still be pale! 

• Devour.

The Very Best Vegan Alfredo.

It really is the best, I promise. It's smooth and creamy, insanely rich and tofu-free.

1 lb fettuccine noodles (I do NOT recommend whole wheat pasta here)

1 stick (or 8 T) Earth Balance butter

1 C vegan parmesan (I like Galaxy Natural Foods version)

1 C vegan cream (I used Silk coffee creamer)

Pinch of nutmeg

S&P to taste

Bring a pot of water to boil and cook the pasta until al dente, or about 10 mins.

Melt butter in a saucepan over medium heat. Add cream and heat through (do not let it boil!), then add cheeze and nutmeg. Season with salt and pepper to taste.

If the sauce gets too thick, try and save a ladleful of cooking water from the pasta and use that to thin it out.

Toss pasta and sauce together, sprinkle with more parmesan & some parsley and dig in.