No Bake Choco Coco Peanut Protein Cookies

This recipe, adapted from Minimalist Baker, really could not be easier! They are delicious, simple to make, very rich, and even give you some protein!

Ingredients

Oops, forgot the coconut for the picture!
  • 1/2 cup maple syrup
  • 5 Tbsp oat or other non-dairy milk
  • 6 Tbsp coconut oil 
  • 6 Tbsp unsweetened cocoa powder 
  • 2 1/2 cups oats 
  • 2/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup mini vegan chocolate chips 
  • 1 cup shredded coconut 
  • 1/2 cup vegan protein powder
  • 1/4 cup turbinado sugar

 

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place maple syrup, oat milk, coconut oil, cocoa powder, and vanilla in a medium saucepan and bring to a low boil over medium heat, whisking periodically. Allow to boil for 1-2 minutes. 
  3. Place dry ingredients, except sugar, in a large bowl and mix.
  4. Add peanut butter and the prepared chocolate sauce and mix in.
  5. Make balls of the batter (or use a scoop for ease) and place on the parchment. 
  6. Sprinkle with turbinado sugar.
  7. Place baking sheet in the refrigerator for an hour.
  8. Eat!

Ful Mudammas – Vegetarian/Vegan Recipe

A Middle Eastern recipe featuring fava beans!

Ingredients

2 cups dried fava beans (preferably blanched and pre-peeled)
6 cups water
4 TBSP + of olive oil
½ onion, diced
2 cloves garlic, minced
2 tsp cumin
½ tsp turmeric
½ lemon, juiced
salt and pepper to taste
tomato, diced (optional)
black olives, pitted (optional)
sliced boiled eggs, sliced or fried egg (optional if not vegan)
breads, pita, cucumber slices etc. for serving

Process

Bring fava beans and water to pressure and cook 40 minutes if using pressure cooker. If not using pressure cooker, on stove top, cook until beans begin to fall apart and are soft. Set aside. If the beans are not pre-peeled, see packaging for cooking/shelling directions.

Sauté onions and garlic in olive oil until onions are translucent. Add beans and spices and continue to cook until soft and warmed through. As you stir, the beans may break up and mash. That’s fine! When the beans are complete, add lemon juice and mash with a fork or potato masher until they are mashed but still chunky (more chunky than hummus).

Garnish each serving with (optional) diced tomatoes, olives and/or egg, and a drizzle of olive oil. Serve with toasted breads, pita, cucumber slices, or just a fork!

Vegan Banana Bread

This is a recipe adapted from Isa Chandra Moskowitz, author of many wonderful vegan cookbooks. You should check them out! I altered it for my taste, but it’s more or less her recipe.

Delicious!

Banana Bread
Makes 1 loaf

Ingredients
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegan margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar
1.5 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or walnuts if desired
1/4 cup raisins if desired
1/2 teaspoon salt

Directions

Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. If you have a stoneware bread pan, no preparation is needed.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well (add nuts and/or raisins here). Pour batter into pan. Bake for an hour. Test with a cake tester or toothpick and bake additionally as needed.