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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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Fish and Potato Cakes

I had a left over piece of salmon, and 2 pieces of pollock so I used a combination of the two to make this recipe. Use whatever fish you like! I made them flat but you could make them thicker if you wanted to.


Fish and Potato Cakes
Makes 12 fish cakes

Ingredients
  • 12 oz fish, steamed
  • 1 large potato, boiled, cooled and grated (about 1 1/2 cups grated)
  • 1/3 cup grated carrot
  • 1/4 cup minced onion
  • 2 eggs
  • 1/3 cup whole wheat breadcrumbs
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon dried dill
  • Canola oil for frying
  • Lemon and orange slices for garnish
Directions
  1. Use two forks to break the cooled fish into flakes. Set aside.
  2. In a bowl, combine all other ingredients except oil. Add fish. Form into 12 cakes (about 1/4 cup of the mix per cake should do) and flatten them a bit. Chill for about 1/2 hour.
  3. Heat oil in a large pan over medium. Place fish cakes in the pan a few at a time. Cook for 3-5 minutes until the bottoms are nice and golden. Flip and cook the other side for another 3-5 minutes. Repeat for remaining fish cakes. Serve with Tartar Sauce, lemon and orange slices.
Tip: You may feel like these won't stick together but once you brown the first side they'll be fine. You can take an extra step if you want them crispier and bread the outside before you fry them.

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