Chocolate Chip Cookies

Ingredients: 1 cup coconut oil*3/4 cup granular sugar*3/4 cup brown sugar*2 Tbs flaxseed meal8 Tbs water3 tsp pure vanilla extract1 tsp baking soda1 tsp baking powder1 tsp salt3 cups all purpose flour*12 ounces dark chocolate chunks or chips1 cup chopped nuts - optional*  NOTES:I use virgin unrefined coconut oil and do not taste the coconut flavor very much; however, if you do not like the taste of coconut oil at all, used a filtered oil.  As for the granular sugar, I use turbinado but you can use white and for the brown sugar I prefer a light brown.  A standard all purpose flour works best, I use a non-bleached flour. You can use your favorite nut or nuts, some recommendations are walnuts, pecans, cashews and macadamia nuts - or a combination of any two.   Directions: Mix the flaxseed meal and 6 Tbs of water in a small dish and set aside in the refrigerator for 15 minutes.  Preheat your oven to 350 degrees F.  Combine the coconut oil and sugar in a bowl until creamy.  In a separate bowl, combine your dry ingredients except for the chocolate and the nuts. To the sugar and oil, add the vanilla and the flaxseed and water mixture.  Then start to add the other dry ingredients, 1/3 at a time.  Mix by hand or with electric beaters on a low setting.  After you have incorporate all the ingredients, add the remaining 2 Tbs of water, the chocolate and nuts and fold together.  If your batter is too loose to form a ball then refrigerate for an hour.  If you can form a small ball with the batter using your hands or an ice cream scoop, then go ahead and place on a baking sheet or pan lined with parchment paper. Bake for 10 minutes, rotate the pan and bake for an additional 10 minutes.  Allow the cookies time to cool before serving so they do not break.This recipe will yield 3 to 4 dozen cookies depending on the size you make.  ​


Ingredients: 1 cup chickpea flour also called garbanzo bean flour1/2 cup tapioca flour/starch2 oz fresh baby spinach leaves1 - 1 1/8 cup water1/3 tsp salt Directions: Process all ingredients until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas.Pour about 1/3 cup of the batter into a non-stick pan (make sure you use a non-stick, porcelain coated pan is best). You can add a few drops of oil. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.​

Roasted Chickpeas • Delicious and Healthy Snack

Ingredients: Cooked chickpeas (either canned or home-cooked)Garlic powderSmoked paprika powderOlive oilSalt  Directions: Preheat your oven to 350 °F. Line a baking sheet with parchment paper.Drain the canned chickpeas. Dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. (You could also use paper towel).In a medium bowl, toss the chickpeas with olive oil. We’ll add the spices after baking because they have a tendency to burn. So don’t worry about them for now.Spread the chickpeas on the baking sheet and bake them for 25 minutes.Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.Return them to the baking sheet and bake for another 10 minutes until they’re browned and crunchy. 

Hotel Overnight Oats

Quick, easy and healthy, the perfect recipe for those days during a long trip when the last thing you want is to leave your hotel to find something to eat. Ingredients:  1 cup plant milk (use more or less depending on desired consistency)1/2 cup oats2 Tbs dried fruit (optional)1 Tbs chia seeds1 tsp ground cinnamon  Directions: Combine all of the ingredients in your G’s Vegan 3-In-1 protein shaker and refrigerate overnight. Add cut banana or any fresh fruit you like in the morning, eat and enjoy! 

Fiesta Quinoa Salad​

Ingredients:  2 cups cooked quinoa, cooled to room temperature 1 red bell pepper, diced1 jalapeño, finely chopped1 cup of cooked corn1 cup black beans1 pint grape tomatoes, halved3 fresh scallions, thinly sliced1/4 cup fresh cilantro, roughly chopped (if you don’t like cilantro, you can use mint instead)1 avocado, dicedZest from 1 lime   Dressing:  1/4 cup olive oil1 lime, juiced2 garlic cloves, minced1/2 teaspoon cumin1/2 teaspoon chili powder1/2 teaspoon salt.   Instructions: Add all of the dressing ingredients to a small bowl and whisk very well to combine. Set aside.Add the cooked (and cooled) quinoa to a large serving bowl. Add everything to the serving bowl with the quinoa, except the avocado. Toss very well to combine.Give the dressing a quick whisking again to combine and pour it over the salad. Top with avocado and lime zest. Salt and pepper to taste. Serve the salad at room temperature or chilled. 

Vegan French Toast​

Ingredients:  1 cup Soy Milk (or other plant milk)4 Tbsp Chickpea Flour (or sub all purpose flour)2 Tbsp Nutritional Yeast1 Tbsp Maple Syrup or Date Syrup1 tsp Vanilla Extract1/2 tsp Cinnamon1/2 tsp Salt6 Slices Bread, thickly sliced  Instructions: Whisk up the ingredients in a bowl. Slice up some bread into thick sturdy slices, dip it in the wet mix (both sides) and then fry it in a hot frying pan with a little coconut oil. The pan should be very hot. The combination of the mix that you did with the coconut oil creates the perfectly browned result. Top with your favorite fruit, jam, syrup or eat as is. 

Vegan Chili con Carne​

Ingredients: 3/4 cup dried black beans3 cloves of garlic Half a red bell pepper Half a large white onion 1 ear of corn 100 grams of vegan burger mix, texturized vegetable protein, or frozen burger crumble 5 medium sized ripe tomatoes 2 cups shredded veggies (carrots and cabbage)1 hot pepper (serrano, jalapeño, chipotle whatever you like)1 large bay leafHandful of cilantro (about 100 grams) 30 grams dark chocolate (85%)1 Tbs cumin2 tsp of salt (I use pink Himalayan salt)1 tsp of black pepper2 tsp of dried oregano2 tsp cinnamon  Directions:  Boil tomatoes in about 3 cups of water then puree with emersion blender or in a regular blender. Add beans after soaking over night and add about 2 more cups of water, cover and allow to low boil for about an hour. Add all of the ingredients you just chopped, cover and bring to a boil. Keep covered and at a low boil for about an hour. Chop onion, red bell pepper, garlic, cilantro and hot pepper; slice the corn off of the ear or use about 1 cup of frozen corn. Set the corn, cilantro and shredded veggies aside. Add onions, pepper and garlic to the pot along with bay leaf and oregano. Bring to a boil and then remove the lid and let cook down for about 40 minutes. Then, add cinnamon, cumin, salt, pepper and chocolate, stir, bring back to a low boil, add corn, cilantro and shredded veggies. Cover and let cook while you prepare the vegan burger mix. Follow the instructions on the burger mix package then brown and crumble in a pan with about a tablespoon of EVOO then add to the chili. Let the chili continue to cook for an additional 20 minutes or so while you prepare the rice. Plate, serve and enjoy! 



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