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Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
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Beef and Vegetable Stir-Fry

You could easily substitute other proteins for the beef or mix and match.


Beef and Vegetable Stir-Fry
Makes 6-8 servings

Ingredients
  • 1lb steak cut into thin slices
  • oil for frying
  • 4 cups mixed veggies of choice
  • 2 tbs hoisin sauce
  • 1 tbs soy sauce
  • 1 tsp chopped garlic
  • 1/2 tsp chopped fresh ginger
  • 1/2 cup chicken broth
  • 1 tsp honey
  • 1 tbs lime juice
  • chili paste or sauce as you like it
  • 1 tsp corn starch
Directions
  1. In a little oil, fry the beef on high heat just until it's almost done (still a little pink inside). Remove from the pan and set aside.
  2. Add the veggies and fry until almost cooked but still slightly crunchy.
  3. Mix all the sauce ingredients together then add to the pan. Stir until it thickens.
  4. Add the meat and cook just until it's no longer pink.
  5. Serve over noodles or rice.

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