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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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Creamy Chicken Corn Chowder

This recipe is a great way to use up left-over chicken. I always keep bacon in the freezer for the purpose of making soup.

 Buy a pack of bacon and separate it into portions of 3 strips. Wrap each portion separately and freeze. They cut easily when they're frozen if you use a sharp knife.

Creamy Chicken Corn Chowder
Makes 8 servings

 Ingredients
  • 3 slices bacon diced
  • 1 stalk celery diced
  • 1/2 red pepper diced
  • 1 small onion diced
  • 1 medium potato diced
  • 1 tablespoon chili powder
  • 3 cups homemade (or low sodium) chicken broth
  • 1 can corn (about 1 cup)
  • 6 oz cooked chicken breast diced
  • salt & pepper
  • 1 cup milk
  • 4 tablespoons flour
  • 1/2 cup shredded sharp cheddar
  • 1 tablespoon dried parsley (or 1/4 cup fresh cilantro if you like it)
Directions
  1. In a large nonstick pot, fry your bacon until crispy (no oil needed). Remove bacon and set on a paper towel to drain.
  2. In the bacon fat on medium high heat, fry onions, peppers and celery until golden. Add potatoes and cook for 2 minutes. Stir in chili powder.
  3. Add chicken broth, corn and chicken and bring up to a simmer. Cook on medium heat until potatoes are tender.
  4. Mix flour with milk until lumps are gone and slowly add to simmering soup while you stir. 
  5. Continue to simmer until thickened, then add parsley (or cilantro) and cheese. Serve hot. -
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