Vegan Chocolate Chip Cookies

Enjoy these tasty vegan chocolate chip cookies that are made with only four basic ingredients. They're great for when you want something sweet!

Ingredients:

• 1 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup dairy-free chocolate chips
• 1/2 tsp vanilla extract

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine almond flour, maple syrup, chocolate chips, and vanilla extract

Mix until well combined and a dough forms

Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie

Flatten each cookie slightly with the back of a spoon

Bake for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Middle Eastern Chickpea & Black Bean Salad

Chickpeas, black beans, and fresh vegetables make up this Middle Eastern-style salad. It's tossed in a zesty dressing with hints of cumin and lemon juice. It tastes great, is good for you, and is full of color.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste

Instructions:

Put chickpeas, black beans, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl

To make the dressing, mix the lemon juice, ground cumin, salt, and black pepper in a small bowl with a whisk

Pour the dressing over the salad and gently toss to cover everything

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Enjoy!

Low Fat Vegan Nacho Cheese

A delicious and creamy vegan nacho cheese sauce made with wholesome ingredients, perfect for dipping or topping your favorite snacks.

Ingredients:

• 1 cup cooked white potato, peeled
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt to taste

Instructions:

Cooked potato, nutritional yeast, almond milk, lemon juice, tahini, onion powder, garlic powder, and smoked paprika should all be put into a blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

Taste it and add salt if you think it needs it

Move the mixture to a small saucepan

Warm it over low heat while stirring it all the time until it's fully heated through

Warm it up and use it as a dip or to cover nachos

Vegan St. Louis BBQ Jackfruit Sandwich

The classic St. Louis BBQ sandwich is made vegan by cooking tender jackfruit in tangy BBQ sauce and putting it on whole grain buns with onions and pickles.

Ingredients:

• 2 cans young green jackfruit in water, drained and rinsed
• 1 cup vegan BBQ sauce
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 4 whole grain burger buns
• Sliced pickles and onions for topping

Instructions:

You can use a fork or your hands to shred the jackfruit in a bowl

Put olive oil in a pan and heat it over medium-low heat

Put the shredded jackfruit in the pan and cook for 5 minutes

To the pan, add the smoked paprika, garlic powder, onion powder, salt, and pepper

This is the BBQ sauce

Use a stir to mix

Lower the heat to low, cover, and let it simmer for 15 to 20 minutes, stirring every now and then, until the jackfruit is soft and the flavors are well mixed

Make the burger buns a little toasty

On the bottom half of each bun, put a lot of BBQ jackfruit

Then, put sliced pickles and onions on top of the jackfruit

Put the top half of the bun on top

Enjoy while hot!