CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)

Cream of Broccoli Cashew Soup

Originally from My New Roots

Serves 6

Ingredients:
1 lb / 500g onions, chopped (1 onion)
1c chopped celery
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
½ cup nutritional yeast
1c white beans (pureed, to add more protein)

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt

Directions:
1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

2. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.

3. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.

4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.

5. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.

I served with Bread bowls (I did all whole wheat flour, and a better bread alternative would not to use yeast and maybe a sourdough starter)

Black-Eyed Peas in a Spicy Goan Curry

Originally from smitten kitchen

Serves 4 to 6

1 cup dried black-eyed peas or two 15-ounce cans, drained (i used small white beans)
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

goes well with Everyday Yellow Dal and Shredded cabbage salad

White Bean Chili

White Bean Chili, click here for Original Recipe

Precooked chicken or beef

saute onion (for 20 min on low) and garlic
3 stalks of chopped celery
1 can of tomatoes
2 c garbonzo beans (or small white beans)
I had frozen leftover Costa Vida salad Dressing  I put in place of chilies and tomatillos

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• salt and pepper
• chopped spinach  and Corn 
• (add the last 5 min)

Saute onion and garlic in pan.  Add everything else to crockpot.  Could be frozen

4/14/15 one time I made it with ground beef and I loved how it turned out.  the contrast between the white beans and the dark meat was great.  I also added chopped spinach which added great nutrition and contrast.

Serve with shredded cheese, chopped tomatoes, avocado and tortilla chips.