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Vegan Chickpea Chocolate Chip Cookies (Gluten-free, Nut-free)

Most are not aware of this but, May 15th is Chocolate Chip Cookie Day J So today is the day you can finally have that cheat meal. Or is it? I have found a vegan recipe for chocolate chip cookies that is SURE to knock the socks off of your entire family (even the meat eaters), and make sure you’re not taking steps backwards in your healthy eating. This particular recipe comes from Detoxinista.com and is a pretty awesome vegan treat!

Ingredients: (16 Servings)

1 ½ cups chickpeas (cooked, or 1, 15 oz. can, drained and rinsed)
½ cup gluten-free oat flour
¾ cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon raw apple cider vinegar
¾ cup dark chocolate chips

*You can substitute Baking Soda (1 tsp. for 4 tspn. Baking Powder or 1 tspn. Potassium bicarbonate. Also you can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Directions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed.
  2. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

“Egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.”

Eye hope these are a great alternative to enjoying some of the best goodies known to man. And have a great CHOCOLATE CHIP COOKIE DAY!!!

LIGHT + LOVE | RISHI OMKARA

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Sicily’s Vegan

Eye am always on the lookout for alternative recipes so that my family doesn’t have to miss out on some of their favorite foods.  Eye pulled this particular recipe out of one of my favorite vegan cookbooks, written by Heather Bell and Jenny Engel, after they took a visit down the cobblestone streets of Sicily and stumbled upon this Italian masterpiece.

   FOR THE PASTA: 

Pinch Sea Salt  –  1 (16oz) package spaghetti or bucatini  –  2 tbsp. extra-virgin olive oil

   FOR THE SAUCE:

2 tbsp. extra-virgin olive oil  –  1 yellow onion, finely chopped

2 cloves, garlic, finely chopped  –  ½ cup raw almonds, chopped

½ tsp. sea salt  –  ½ tsp. red pepper flakes

1 (16oz) can tomato paste  –  1 (28oz) can diced tomatoes, drained

2 tbsp. freshly squeezed lemon juice  –  ¼ cup red wine vinegar

¼ cup evaporated can sugar  –  1 tbsp. fresh thyme, stemmed and coarsely chopped

   FOR THE GARLIC OIL:

1/3 cup extra-virgin olive oil  –  3 cloves garlic, thinly sliced

   TIP: Bucatini, a thicker, hollow relative of spaghetti, works beautifully in this recipe so if you can find it, give it a try!

TO PREPARE THE PASTA:   In a large pot, bring 2 quarts of water to a boil, add sea salt, and cook pasta as directed according to package. Drain pasta and coat with olive oil. Set aside.

TO PREPARE THE SAUCE1) Heat a high-walled pan over medium-low heat. Add oil, onion, and garlic and cook about 8 minutes, or until caramelized. Add almonds, sea salt, and red pepper flakes and cook 4 more minutes, or until almonds are toasted. 2) Add tomato paste, diced tomatoes, lemon juice, vinegar, and sugar and cook for 20 to 25 minutes, or until sauce is thickened, stirring frequently. Stir in thyme.

TO PREPARE THE GARLIC OIL:  In a small saucepan over low-heat, cook oil and slices garlic for about 5 minutes, stirring occasionally, or until fragrant. To serve, spoon garlic oil into base of pasta serving dish. Add desired amount of pasta over oil and scoop generous helping of thick sauce over pasta. Serve warm.

TIP: To further enhance the flavor of the sauce, cook it over a flame for up to 40 minutes, stirring occasionally.

The purpose of pulling these vegan recipes from various cookbooks, is my way of helping those out that may not have the option to purchase literature, currently awaiting the delivery of one, or those simply looking for a quick fix for tonight’s dinner.

LOVE + LIGHT | RISHI OMKARA