Indulge in the vibrant and refreshing taste of Japanese Edamame, a delightful appetizer that captures the essence of simplicity and flavor. These young, tender soybeans, harvested at the peak of their sweetness, are gently boiled to perfection and served with a sprinkle of sea salt, creating a harmonious balance of savory and slightly nutty flavors. Dive into the comforting embrace of Vegan Lentil Soup, a heartwarming bowl of nourishment and flavor. This rustic and hearty soup combines tender, protein-packed lentils with a medley of finely chopped vegetables, all simmered slowly to meld the flavors into a rich and satisfying broth. Freshly baked chocolate chip cookies that will melt in your mouth eggless and still just as tasty! Dig into these bad boys and treat yourself.
Chocolate Chip Cookies
Indulge in the vibrant and refreshing taste of Japanese Edamame, a delightful appetizer that captures the essence of simplicity and flavor.
Method
10 min prep · 30 min cook
In a bowl, mix edamame, cucumber, and carrot
In a smaller powl whisk together soy sauce, rice vinigar, sesame oil, and sesame seeds
Pour dressing over salad, toss to combine.
Season with salt and pepper
Heat olive oil in a large pot. Add unions, carrots, celery and garlic. Saute until softened.
Add lentils, bay leaf, thyme, broth, and water. Bring to a boil, then simer for 30-40 minutes
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil and brown sugar. Stir until well combined and the sugar has dissolved.
Add the almond milk and vanilla extract to the coconut oil and sugar mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten the dough slightly with the back of a spoon if desired.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Courses: Dessert
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