EVERY SINGLE VEGAN RECIPE Tenderly has published so far + a cookie bonus!
Heya Tenderfriends,
I’m here to provide a service to anyone wondering what the heck to eat this weekend or beyond, and share with you all of the posts Tenderly has published so far that include complete original recipes! From cocktails to dessert, with a lot of hearty and delicious dinners in between, we’ve got you covered for parties, weeknight meals, recreating childhood comforts, trying new ingredients, and so much more. I’ve also included a special EMAIL ONLY recipe for Betty Crocker style almond butter cookies (read to the bottom).
APPS, SAUCES, SIDES:
Terry Hope Romero’s Italian hemp dressing + beet prosciutto
Vegan xiaolongbao with cabbage and shiitake
Simple chickpea and arugula salad
Hannah Che’s scallion oil noodles
DINNERS:
Mac and cheese for Chrissy Teigen
Chips and a carrot bacon butty (sandwich)
Indian curry base (to go with anything!)
SWEET STUFF:
Flaky, buttery gluten-free pie crust and strawberry rhubarb filling
Jenné Claiborne’s biscuits, waffles, and pound cake
The perfect vegan chocolate chip cookie
Miniature wild cherry pies + rosehip infusions
DRINKS:
BONUS RECIPE!!!
Almond butter cookies coming right up! These are the simplest, tastiest, little buttery almondy cookies ever. To be clear, these aren’t “almond-butter,” they’re “almond, butter” — in other words, they have more in common with a shortbread than with a peanut butter cookie. I fell in love with them as a child when my mom often baked from the Betty Crocker Cooky Book, which I recently acquired a vintage copy of and set upon veganizing my favorites. When I was old enough to know how to make the dough, but too young to be allowed to turn on the oven, I’d sneak into the kitchen at night, make an entire batch, and then eat the raw dough in its entirety before morning. I don’t recommend this method, but I will warn you that once you start snacking on it it’s hard to stop…
Almond Butter cookies
adapted from Betty Crocker’s Cooky Book (1963)
makes a few dozen small cookies depending on how much cookie dough you ate before you started baking
- Two sticks (one cup) of Earth Balance vegan butter, or any vegan butter you like
- 1/2 cup organic sugar, plus a little extra for forming cookies
- One cup finely chopped almonds (no need to remove skins)
- Two teaspoons almond extract
- 1/2 teaspoon vanilla extract
- Two cups all-purpose flour
Heat oven to 350 degrees. Cream butter and sugar together in a stand mixer or with a stick blender, then stir in almonds and extracts. Sift flour and mix further.
Form in small (teaspoon sized) balls and place on a baking sheet (Betty says ungreased is fine, but I always use my silpat). Grease the bottom of a glass with butter or olive oil, and then dip the greased glass in the extra sugar. Flatten the balls with the bottom of the glass.
Bake for around 10 minutes, checking at 8, until cookies are very slightly browned.
Eat up!
