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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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Black Bean Soup

I adapted this recipe from The South Beach Diet Supercharged book.


Black Bean Soup
Makes 6 servings

Ingredients
  • 1 28oz can diced tomatoes
  • 1 19oz can black beans
  • 2 green onions (scallions), chopped
  • 2 cloves garlic, chopped
  • 1 celery stalk, diced
  • 1 cup chicken or veggie broth
  • 1 tsp cumin
  • salt & pepper
  • cayenne pepper (optional)
  • lime juice
Directions
  1. Sauté the garlic, celery & scallions in a pot until tender.
  2. Add all other ingredients except lime juice and simmer about 15 minutes over medium heat.
  3. Take half of the soup and blend it, then return to the pot. Simmer another 10 minutes and you're good to go. 
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