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Dairy-Free Chocolate Cookies

We love these Dairy-Free Chocolate Cookies & promise you won’t miss the dairy at all!

65 small cookies

1 cup canola oil
1 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Pre heat the oven with the racks in the middle. Prepare three baking sheets with parchment paper.
In the bowl of a stand mixer, beat together both sugars, eggs and vanilla on low until smooth.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
Add the dry mixture into the wet, beat on low speed until well combined.
With your hands, form the cookie dough into 1 inch balls. Place on the baking sheet about 1 inch apart. Slightly flatten each ball with your palm.
Bake for 8-9 minutes. Cool for a few minutes on the racks then transfer to wire racks.

~ Marla Meridith

Spaghetti Squash with Roasted Tomatoes and Garlic

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Directions

~ Marla Meridith

Vegetable Hakka Noodles

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~ Marla Meridith

One-Pot Swiss Alpine Macaroni (Aelplermagronen)

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Directions

~ Marla Meridith

Chocolate & Coconut Granola Bites

Don’t you just love simple, no-bake recipes like this? Perfect for on the go, out the door snacks. Or for breakfast.

18-20 1 inch granola bites

1 cup old fashioned rolled oats
½ cup peanut butter (or other any other nut butter)
1/3 cup honey
1 cup coconut flakes
½ cup chia seeds (white or black)
½ cup mini chocolate chips
1 tsp ground cinnamon
1 tsp pure vanilla extract

Combine all ingredients in a bowl, let chill in the fridge for 30 mins. Roll into balls. Store in an airtight container in the fridge for up to one week.

~ Marla Meridith

Chocolate & Coconut Granola Bites

Don’t you just love simple, no-bake recipes like this? Perfect for on the go, out the door snacks. Or for breakfast.

18-20 1 inch granola bites

1 cup old fashioned rolled oats
½ cup peanut butter (or other any other nut butter)
1/3 cup honey
1 cup coconut flakes
½ cup chia seeds (white or black)
½ cup mini chocolate chips
1 tsp ground cinnamon
1 tsp pure vanilla extract

Combine all ingredients in a bowl, let chill in the fridge for 30 mins. Roll into balls. Store in an airtight container in the fridge for up to one week.

~ Marla Meridith

Chocolate & Coconut Granola Bites

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Directions

~ Marla Meridith

Recipe: Easy Vegan Blueberry Peach Crisp

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~ Marla Meridith

Recipe: Chipotle Lime Steak Kebabs with Cilantro Lime Rice

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Directions

~ Marla Meridith

Recipe: Cherry Cobbler with Maple Oat Topping

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Directions

~ Marla Meridith

Recipe: Tex-Mex Migas

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Directions

~ Marla Meridith

Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing

This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.

4-6 Servings

1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
–Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6

~ Marla Meridith