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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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Spicy Vegan Potato Curry

This tastes almost like the inside of a samosa. Yummy!

The original recipe called for coconut milk but I didn't have any. I used almonds and water to create a substitute. I also prefer frozen peas over mushy canned peas so I used them in this recipe.


 Spicy Vegan Potato Curry
Adapted from Allrecipes.com
Makes 4 servings

Ingredients
  • 2 potatoes, peeled and cubed
  • 3/4 cup unsalted almonds
  • 3/4 cup water
  • 1 teaspoon avocado (or unflavoured) oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper or to taste
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1 cup canned or fresh diced tomatoes
  • 1 cup garbanzo beans (chickpeas), rinsed and drained
  • 3/4 cup frozen peas, thawed
Directions
  1. Boil potatoes in salted water for 10 minutes. Drain and set aside.
  2. In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.
  3. In a nonstick pan, sauté onions and garlic in oil until lightly browned.
  4. Stir in ginger and spices and cook just for a few seconds.
  5. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. 
  6. Serve with plain yogurt and pita or naan.
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