Let’s say you’ve made a batch of chocolate vegan mousse and you’ve made a chickpea curry for dinner, but you still have chickpeas left over? Try these delicious, gooey cookies! From the Lucky Penny Blog, these cookies have no flour since the blended chickpeas combined with the peanut butter gives enough structure.
If you’re making for a dedicated vegan, make sure you check that the ingredients such as the chocolate chips and peanut butter are “safe”.
- 1 ½ cup chickpeas
- ½ cup peanut butter (or any other nut butter)
- ¼ cup maple syrup
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- A pinch of salt
- ½ cup chocolate chips
- Pre-heat oven to 180oC/350o Line a baking sheet with a silicon baking mat or parchment paper.
- Drain and rinse the chickpeas. It is recommended to “skin” the chickpeas by squeezing them between your fingers. It is easy enough to do but adds an extra 5 -10 minutes of prep time. It is completely optional, but tends to make a smoother batter.
- In a food processor or blender, combine the chickpeas, peanut butter, maple syrup, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
- Either pulse in your chocolate chips or fold them into the batter. Using slightly damp hands, roll the dough into golf ball sized balls. Place on your baking sheet, and flatten slightly with a wet fork.
- Bake for 10-15 minutes until golden in colour.
- Enjoy warm or at room temperature.
It’s been a while! But this recipe is very much worth the wait. This vegan chocolate mousse uses chickpea brine (the juice in a can of chickpeas) which sounds weird but it’s becoming a very popular egg white substitute, and the flavour disappears in the final product. The brine from just about any canned beans will do the job if you’re not a chickpea fan.
- 1 can chickpea brine
- 140g dark (vegan) chocolate
- Pinch of icing sugar and vanilla
- Whisk the brine for five minutes.
- Melt chocolate over a double boiler.
- Whisk the chocolate into the brine, and add the icing sugar and vanilla.
- Leave to cool then refrigerate.
Originally from Minimalist Baker, the blogger had five (count ’em!) previous attempts at veggie burgers. I’ve tried a few different recipes myself, and while they’re always tasty they inevitably fall victim to the curse of the veggie burger, in that they fall apart if you just look at them funny. But this burger recipe manages to hold its own (sorry, pun unintended) and yields a delicious veggie patty which can be grilled or barbecued. See the original blog for a photo tutorial.
Makes 5 large patties or 10 smaller ones.
• 1 cup (155g) cooked brown rice
• 1 cup (120g) raw walnuts (or substitute breadcrumbs)
• ½ tablespoon vegetable oil
• ½ white onion, finely diced
• 1 tablespoon each chili powder, cumin powder, and smoked paprika
• 1 tablespoon coconut sugar or brown sugar
• 1 ½ cups (227g) cooked black beans, well rinsed, drained and patted dry
• ⅓ cup (22g) panko bread crumbs (or GF breadcrumbs if required)
• 3-4 tablespoons BBQ sauce (make sure it’s ‘safe’ if cooking for a vegan)
• Salt and pepper
• Toast walnuts over a skillet at medium heat for 5-7 minutes, stirring frequently. Once fragrant and golden brown, set aside to let cool.
• Re-heat the skillet over medium heat. Add some vegetable oil and sauté onions for 3-4 minutes with salt and pepper. Remove from heat and set aside.
• Once walnuts are cooled, add to a blender or food processor with chili powder, cumin, paprika, salt, pepper and sugar, and blend to a fine meal.
• In a large mixing bowl, add the drained and dried black beans and mash well with a fork, leaving only a few whole beans.
• Add the cooked rice to the beans, along with the spice-walnut mixture, sautéed onion, bread crumbs, and BBQ sauce. Mix thoroughly with a wooden spoon until a moldable dough forms (if too dry, add a little BBQ sauce; if too wet, add more bread crumbs). Taste and adjust seasonings as needed.
• Divide into patties, and grill on high for 3-4 minutes on each side.
• Serve with your favourite burger ingredients.
An easy salad made by combing the best of summer’s ingredients:
– Blanched asparagus
– Slices of strawberries
– Toasted almonds
– Rocket or mesclun
– Lemon juice and goat’s cheese
Toss together and enjoy