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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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Persian Spinach and Yogurt Dip (Borani Esfanaj)

Persian Spinach & Yogurt Dip (Borani Esfanaj)

This yogurt is delicious served as a dip or alongside one of the many Iranian rice dishes that are out there. Make sure you brown the onions and garlic enough without burning them so they become sweet rather than bitter.


Persian Spinach and Yogurt Dip (Borani Esfanaj) 
Makes about 2 1/2 cups

Ingredients
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon butter or olive oil
  • 1 cup frozen spinach, thawed and squeezed
  • 1 1/2 cup plain yogurt (thick is better)
  • tiny pinch of saffron dissolved in a teaspoon hot water
  • salt
  • pepper
Directions
  1. Over medium high heat, fry onions and garlic in butter until golden but not burnt.
  2. Add spinach and mix well to combine.
  3. Remove from heat and cool completely before mixing with the rest of the ingredients.
  4. Refrigerate for several hours before use.
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