Big Chewy Cookies

These were inspired by good ole Lenny&Larry. If you are not familiar with Lenny and Larry’s massive vegan protein cookies, well you’re welcome, or I’m sorry, depending on how you fare around giant chewy cookies. For me, I buy them, they are gone. They are dangerous, especially warmed up!  So I decided to make my own version of the chocolate chip variety, if for no other reason then to help my pocketbook! But these area also much less calorie dense, while remaining chewy and delicious!

You need:

1 Can garbanzo beans

Flax 2 tsp

Baking powder 2 tsp

Buckwheat flour 1/4 cup

Agave 1/4 cup

Almond milk 1/3 cup

Vanilla 1 tsp

Chocolate chips 1/3 cup
Throw all ingredients but flour and chocolate chips in a blender or food processor. Then pour into large mixing bowl to incorporate with flour followed by chocolate chips! Spoon onto a baking sheet and press down to make flat. 

Bake at 375 x 15min, and enjoy!

Mango Banana Nice Cream

I know it’s the middle of fall, but thanks to frozen fruit, take yourself to the tropics any time of year 🙂 This is like a creamy sherbet made of mango, banana, and avocado! Strange right? You don’t taste the avocado, only the velvety creaminess it affords this treat!
You need:

2 cups cubed frozen mango

2 frozen bananas

1/3 avocado

1/2 cup plant milk of choice đŸŒ± 
Simply blend on high.
Unbelievably creamy and delicious!

Balsalmic Butternut Noodles

Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!

You need:

-Whole wheat pasta boiled and drained, about 1/2 a box

-Edamame, about 2 cups

-Raw spinach, about 2 cups

-Garlic, 4 cloves smashed 

-1 Onion chopped

-Sesame Oil, dash

-Balsamic vinegar to taste

-Liquid aminos to taste

-Tahini, 1-2 tbs

-1/2 lemon juiced

-Black pepper to taste 

-1/2 large Butternut squash, roasted, cooled, and cubed

-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!

Farro Breakfast Bowl

One of my favorite things to do for breakfast is take whole grains leftover from dinner and turn it into a sweet breakfast! I had leftover cooked farro and purple potato to which I added fresh fruit, soy yogurt, flax/sunflower seeds, and blackstrap molasses! So simple and sooo tasty. This made for a nice hearty breakfast, and super satisfying! I love the nutty taste and texture of farro and the bright pop of color in the purple sweet potato and strawberries!

You need:

-Farro cooked, about 1/2 cup

-1/3 large steamed purple potato

-About 2/3 cup Nancy’s unsweetened plain soy yogurt (my fav)

-Flax

-Sunflower seeds/nuts

-Blackstrap molasses, 1/2 tsp

-Strawberries

-cinnamon
Simply assemble with a dusting of cinnamon on top, and enjoy!

Hydrate

Chewy Dark Carob Cookies 

Soft, chewy, chocolate, and full of super healthy ingredients!  I think the cobo of the molasss and buckwheat turn these carob cookies into something deep and dark, and this is a very good thing! Enjoy with a glass of almond milk, or use two cookies as to make a peanut butter and banana mini dessert sandwich (not pictured but definitely tested!). 😀

You need:

3/4 cup black soy beans (you could probably subs black beans)

1/3 large avocado

Carob 1/2 cup

Molasses 3TBs

Walnuts 1/2 cup

Flax 2 tbs

Buckwheat flour  1/4 cup

1 tsp almond extract

2 tsp quinoa milk (or plant milk of choice)

2 tsp baking powder

2 tsp psyllium 
Throw all ingredients in a blender or food processor except for flour and psyllium; place those in a mixing bowl instead. Then pour contents of blender into mixing bowl and complete the mixing. Then scoop onto a baking sheet. 
Bake at 400F x10min and enjoy!

Banana Chip Nice Cream

The election is finally over! Let’s celebrate with a classic treat! While there are endless variations on making ice cream from frozen bananas, this one is classically awesome. The texture is simply perfect, and for whatever reason when frozen, the banana flavor is less dominant. You can amplify this not-banana-y feature by adding vanilla or other flavor extracts, and other flavors!  Today, a classic. I simply love the texture of the creamy base with the crunch of chunks of dark chocolate. Never gets old 🙂

You need:

2-3 frozen bananas

1/3 cup almond milk

1 tsp vanilla extract

1/4 dark chocolate bar of choice

1 high speed blender
Blend all ingredients together on on high, adding the chocolate last– and enjoy!!

Creamy Leek and Peanut Soup

Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)

You need:

2 leeks, sliced

3 cloves smashed garlic 

About 3/4 cup rinsed split peas

1/2 large cabbage, ribboned

3 stalks chopped Celery

3 medium sweet potatoes, cubed

2tbs turmeric

1tbs ginger

1 tbs blackstrap molasses

1 tbs dijon mustard

1 tbs liquid aminos

1 tsp black pepper

1/2 tsp crushed red pepper flakes

2tbs fresh thyme

8 cups water

2 Zucchini sliced

2 tbs Pb

Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.

Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.

Turn off heat and add your sweet potatoes, split peas, cabbage, and water.

Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes!  Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.

Serve with rice or farro and enjoy!