sweet miscellany

The traditional coconut macaroon gets an update with tangy lemon and a completely vegan ingredient list! These vegan and grain free lemon coconut macaroons are chewy and moist with a lovely punch of lemon that complements the nutty coconut. I highly recommend whipping up a batch to enjoy this spring!

I remember when I first developed this recipe. It was back in my farmers market days and I was trying to replicate a traditional coconut macaroon but with no eggs and only vegan ingredients. Believe me when I say there were A LOT of failed attempts. But, when I finally landed on this one, it was a delicious triumph that made all of those flops worth it. And, it’s the same recipe I use over a decade later!

These were a consistent best seller at the farmers market and for a good reason. They’re chewy and moist with just the right amount of sweetness. And the toasty coconut flavor pairs incredibly well with the fresh, tart lemon juice and zest! While you can eat these any time of the year, I especially love them during the spring as the sun begins to emerge and everything outside becomes green and new.

Tips for Recipe Success

This recipe is fairly straight forward but there are a couple of things that ensure success every single time:

Make sure to use finely shredded dried (desiccated) coconut that is unsweetened. This one from Bob’s Red Mill was my go-to for many years! A finer shred will help the macaroons hold together better and yield a finer crumb.
You can use almond flour or almond meal here. Since both of these tend to clump together, make sure not to skip out on the whisking step! It helps break up the lumps.
Don’t substitute another sweetener for the sugar! The texture of these macaroons relies on it.
When you’re scooping up the raw dough to form each macaroon, it helps to have a small cookie scoop that is approximately a tablespoon in size. You’ll want to completely fill the scoop and scrape any of the excess off on the edge of your mixing bowl. You can do this with a tablespoon measure instead of a scoop, but it will be harder to get the dough to release onto the baking pan.
You can use any non-dairy milk you want here but if you prefer a richer flavor, go with a full fat coconut milk!

More Springy Treat Recipes

Whether you want a little something sweet just because or you’re whipping up something for a spring holiday, these are my favorite sweet treats for the season:

Vegan Macaroon Lime Curd Bars – A sweet-tart vegan lime curd tops a toasted coconut macaroon base for a truly delicious, mouth-puckering dessert bar. (vegan/grain free recipe)
Small Batch Carrot Cake Cupcakes with Cream Cheese Frosting – This carrot cake is my ideal version, packed with shreds of sweet local carrots, toasted pecans, toasted coconut, cinnamon, cardamom, and cloves. And to top everything off, a fluffy vegan cream cheese frosting! (vegan/gluten free recipe)
Turmeric Lime Coconut Tarts – Lime and freshly grated turmeric root create a bright and sunny flavor combination in these mini tarts. Soaked sunflower seeds and coconut cream lend creaminess while dates and maple syrup add a touch of sweetness. These delicious tarts don’t require any baking but rather a couple of hours in the freezer to set! (vegan/grain free recipe)
Strawberry Ice Cream – All you need are 5 ingredients to make a luscious vegan strawberry ice cream. The key to creating the best strawberry flavor is roasting your strawberries first so they get nice and jammy and caramelized! (vegan/grain free recipe)

Vegan Lemon Coconut Macaroons

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Author: Courtney West
Total Time: 35 minutes
Yield: 18 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

3/4 cup almond meal or almond flour
3/4 cup finely shredded unsweetened dried (desiccated) coconut
1/3 cup cane sugar
pinch of sea salt
the zest of 1 lemon
2 tbsp room temperature coconut oil
2 tbsp fresh lemon juice
2 tbsp non-dairy milk
1 tbsp ground flax seed
1 tsp vanilla extract

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Instructions

Pre-heat your oven to 325 degrees and line a large baking sheet with parchment paper.

In a medium sized mixing bowl, whisk together the almond meal and shredded coconut, making sure to break up any lumps. Add the sugar, salt, and lemon zest and mix well so that the lemon zest is evenly dispersed through the dry ingredients. Set this bowl aside.

Add the coconut oil, lemon juice, milk, and ground flax seed to a small pot and set it over low heat. Whisk continuously until the coconut oil has melted. Remove the pot from the heat and whisk in the vanilla extract.

Add the wet ingredients to the dry and mix with a spatula or wooden spoon until you have a cohesive dough. If it seems a bit too wet, you can add another tablespoon of the almond meal to help firm it up. Using a tablespoon sized cookie scoop (or a tablespoon measure), scoop up portions of the dough, scraping the excess off on the edge of your bowl. Drop the dough onto your lined baking sheet. Repeat with the remaining dough, spacing the macaroons at least 1-inch apart. Bake the macaroons for 22-25 minutes or until the edges and very tops are beginning to turn golden brown. Cool completely before enjoying.

Makes 18 small macaroons. Keep leftovers in an airtight container at room temperature for up to 3 days.

Notes

If you don’t have a tablespoon sized cookie scoop, you can use a standard tablespoon measure. It will just be a bit trickier to get the dough to release from it.
Make sure to use finely shredded dried (desiccated) coconut that is unsweetened for the best results.

Prep Time: 10 minutes
Cook Time: 22-25 minutes
Category: dessert

Kohlrabi and Tatsoi Stir-Fry with Ginger Rice (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Crunchy kohlrabi is stir-fried with tatsoi, spring onions, and tofu then served over a bed of ginger rice. This filling vegan and gluten free meal is perfect for late winter or early spring when all of these beautiful veggies overlap in season!

I love having an arsenal of quick and simple meals that can be adapted to the season I find myself in. This stir-fry and rice combo is one of them! This version features beautiful locally grown kohlrabi and spring onions, tatsoi from my garden, tofu for plant-based protein, and a ginger-scented rice. Since I’m using veggies that are super fresh and flavorful, the seasonings in the stir-fry are simple, relying only on salt and crushed red pepper flakes. The freshly grated ginger root in the rice adds a lovely bit of warmth and spice that is most welcome this time of year.

What is Kohlrabi?

Kohlrabi is one of my favorite veggies so I’m always excited when it’s in season during the winter and spring! Though it has an otherworldly appearance, kohlrabi is a member of the same family as broccoli, cabbage, and kale. The round bulbous end is not a root but rather a swollen meristem. Both the stem and the leaves of kohlrabi are edible. The leaves can be treated like kale and have a similar flavor. The stem must be peeled before use (the outer skin is really fibrous!) and can be eaten raw or cooked. The easiest way to peel it is by cutting off the skin with a paring knife. Kohlrabi is delightfully crunchy with a flavor that tastes like a cross between broccoli and apples. It is common at farmers markets this time of year and can sometimes be found in well-stocked grocery stores.

What is Tatsoi?

Tatsoi is in the same family as kohlrabi, the delicious Brassica family! It’s an Asian leafy green that is similar in taste to bok choy but with thinner stems and more rounded leaves. The leaves of Tatsoi have a buttery soft texture while the stems are nice and crunchy. Like kohlrabi, it can be enjoyed raw or cooked. Depending on where you get tatsoi, it will either be sold like you see it here (as an attached bunch) or in loose leaves. It is common at farmers markets this time of year and can also be found in Asian supermarkets. I love to grow it in my garden because it’s super low maintenance and grows fairly quickly.

What You’ll Need for This Recipe

Kohlrabi – the stems (bulbous part) of the kohlrabi lend a love crunchy texture and mild sweetness to the stir-fry. Make sure to cut the outer peel away from the kohlrabi before using it. If the leafy greens are still attached, you can cut them off and reserve them for another use.
Tatsoi – adds a lovely leafy green element to the stir-fry. If you can find tatsoi, you can substitute bok choy, mustard greens, or even kale.
Spring Onions – add a mellow, onion-y sweetness to the dish. Spring onions are onions that have been harvested in their immature phase just before or just as they’re beginning to form bulbs. They look a bit like leeks or giant scallions. If you can’t find spring onions, feel free to substitute a bunch of scallions or 1-2 leeks.
Extra Firm Tofu – adds plant-based protein to the dish. Make sure to press it before using it in the recipe to encourage it to caramelize in the pan!
White Jasmine Rice – this fragrant rice is what you’ll serve your stir-fry over.
Fresh Ginger Root – adds a lovely gingery flavor and scent to the rice that pairs well with the veggies in the stir-fry. To ensure the ginger mixes well into the rice without any large chunks, use a microplane grater or mince it VERY fine.
Vegan Butter – adds a little richness to the rice.
Coconut Oil – helps to stir-fry the tofu and veggies and adds a very subtle coconut flavor to the dish.
Sea Salt – seasons the dish and balances all of the flavors.
Crushed Red Pepper Flakes – add a bit of spice to the stir-fry. You can add as much or as little as you want depending on your preferred spice level!
Toasted Cashews – these are sprinkled on the dish before serving and add a lovely bit of crunch. These are totally optional but I really love them here.

Want more ways to enjoy kohlrabi? Try it in this spring lentil salad with creamy dill dressing or in this late winter abundance bowl with maple dijon dressing!

Kohlrabi and Tatsoi Stir-Fry with Ginger Rice

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Author: Courtney West
Total Time: 30 minutes
Yield: 2–3 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 14–oz block of extra firm tofu
1 cup of uncooked white Jasmine rice
2 tsp grated fresh ginger root
3 tbsp vegan butter
sea salt, to taste
1 tbsp coconut oil, plus more as needed
1 bunch of spring onions
2 kohlrabi
2 bunches of tatsoi
pinch of crushed red pepper flakes
1/4 cup crushed toasted cashews for serving, optional

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Instructions

Start by pressing your tofu. Remove your tofu from it’s packaging and drain any liquid. Place your tofu on a plate, then place another plate on top. Find something in your kitchen that is relatively heavy, like a couple of cookbooks, and place it on top of the plate. This will encourage your tofu to release extra liquid. Let the tofu sit like this for 20-30 minutes, then remove the weight and drain the excess liquid from the tofu. Cut your tofu into 1/2-inch cubes then set it aside.

Start your rice next. To a medium-sized pot, add your uncooked white Jasmine rice along with 1 1/2 cups of water. Set the pot over medium-high heat and bring the mixture to a boil. Give it several stirs, then reduce the heat to low and cover the pot with a lid. Allow the rice to cook for 15 minutes on low, then remove it from the heat. Open the lid and add the grated ginger root, the vegan butter, and a pinch or two of salt. Replace the lid and allow the residual heat to steam the rice and melt the butter.

While the rice is cooking, heat a large skillet over medium heat. As the skillet heats up, prepare your veggies. Remove the leaves of the kohlrabi if they are still attached and save them for another use. Cut the very top and bottom of the kohlrabi off, then carefully cut away the remaining skin. You can see what this looks like in one of the photos above. Once you’ve removed the skin, cut each kohlrabi in half, then slice each half into thin slices. For the spring onions, remove the dark green parts and set them aside for compost or making veggie stock. Remove the root end and discard it, then slice each spring onion into thin rounds. For the tatsoi, simply cut off the root end of each bunch if it is still attached.

Add a tablespoon of coconut oil to your hot skillet. Once it melts, add your cubed tofu to the skillet along with a pinch of salt. Cook the tofu, stirring and flipping it every minute or two, until the tofu turns a light golden brown. This should take around 7-10 minutes. Remove the tofu from the skillet and set it aside for now.

Add more coconut oil to the same pan as needed, then add the sliced spring onions. Cook until they are softened and beginning to turn translucent, about 3-4 minutes. Next, add the kohlrabi and a pinch each of salt and crushed red pepper. Cook for an additional 3-4 minutes, then add tofu back to the pan along with the tatsoi and cook until leaves are just wilted. Remove the stir-fry from the heat and taste it. Season with more salt as needed.

When you’re ready to serve, fluff the rice with a fork, making sure to stir in the melted butter and ginger. Serve the stir-fry over the ginger rice. If you want, you can top each dish with a sprinkle of toasted cashews.

Notes

If you cannot find proper spring onions (immature onions typically available in spring), you can use 1-2 bunches of scallions or 2 leeks in their place.
You can use 2 bunches of baby bok choy in place of the tatsoi.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main