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Vanlife, Travel and Lifestyle

Chocolate Chip Oatmeal Cookies [vegan]



Prep Time: 8 Minutes Cook Time: 12 Minutes Total Time : 20 Minutes Cookies: 15


 



 

INGREDIENTS


2 tbsp coconut oil

1 cup steel cut oats, pulverized (or oat flour)

1 cup steel cut oats, whole

8 pitted medjool dates, soaked

1/2 cup almond butter

1 flax egg

1 tsp baking powder

1/4 cup brown sugar

2 tsp vanilla extract

1/2 tsp cinnamon

1 tsp apple cider vinegar

1 handful mini dark chocolate chips

1/4 cup plant milk

1 handful chocolate chips, for melting

 

DIRECTIONS


1. Line a large baking sheet with parchment paper and preheat oven to 350° F.


2. Add 1 cup of oats to a blender and blend on high until it becomes a powder, then transfer to a large mixing bowl.

3. Blend the dates and plant milk on high until you reach a creamy consistency, then transfer to the mixing bowl.


4. For the flax egg: In a small separate bowl, add 1 tbsp ground flax with 3 tbsp cold filtered water and let sit for 5 minutes to thicken, then transfer to the mixing bowl with the rest of the ingredients.


5. Use a hand mixer or whisk to combine all the ingredients until you reach a doughy consistency.


6. Scoop into 1 tbsp dough balls and press into a cookie shape. (The form does not change much after baking). Repeat this until all the cookies are formed.


7. Bake for 12 minutes.


8. For the melted chocolate: Boil water in a small pot and double boil with a glass bowl. Add the handful of chocolate to the double boiler and stir until fully melted.


9. Pour melted chocolate over top or cookies with a spoon (or dip cookies in chocolate) and let cool. Serve with a coffee or a glass of your favorite plant milk and enjoy!!


 



 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Chocolate Chip Milk Shake



Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time : 5 Minutes Serves: 1-2


 



 

INGREDIENTS


2 frozen bananas, cut into small chunks

8 unsweetened, vanilla almond milk, ice cubes

2 tbsp cacao powder

2 tbsp vanilla plant protein powder

1 cup unsweetened vanilla almond milk

2 tbsp brown sugar or coconut sugar (optional)

1 small handful dark chocolate chips or cacao nibs

 

DIRECTIONS


1. Place everything, besides the chocolate chips/ cacao nibs, in a high power blender and blend until you reach a smooth consistency.


2. Then, add the chocolate chips/ cacao nibs and pulse a few times. You want the chocolate to be small enough to fit through your straw, but large enough to still have some bite to it.


3. Pour into a large jar and enjoy!


If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!


 



 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Crispy Buffalo Cauliflower Tacos



Prep Time: 15 Minutes Cook Time: 45 Minutes Total Time : 60 Minutes Serves: 8-10 Tacos


 



 

INGREDIENTS


For the Crispy Buffalo Cauliflower:

1 large head of cauliflower

1/3 cup flour

1/2 cup unsweetened almond milk

1/2 tsp corn starch

1/4 tsp garlic powder

1 cup vegan panko breadcrumbs

1 tbsp nutritional yeast

1 tsp dried oregano

1 tsp dried paprika

1/4 tsp salt

1/2 - 1 cup vegan buffalo sauce


For the Pico de gallo:

1/2 red onion, diced

2 tomatoes, diced

1 lime, juiced

1 bunch cilantro, chopped


For the Black beans:

1 can low sodium black beans, do not strain

1 packet, achiote sazon goya seasoning

1 bay leaf


Additional Ingredients:

8-10 Flour Tortillas

1-2 Hass Avocados

Chalula hot sauce, optional


 

STEPS



1. Preheat oven to 425° F and line a large baking sheet with wax paper.


2. Assemble the 3 breading stations into 3 individual shallow bowls.


Station 1:

1/3 cup flour


Station 2:

1/2 cup unsweetened almond milk

1/2 tsp corn starch

1/4 tsp garlic powder


Station 3:

1 cup vegan panko breadcrumbs

1 tbsp nutritional yeast

1 tsp dried oregano

1 tsp dried paprika

1/4 tsp salt


3. Dip each individual piece of cauliflower into flour, then milk, then the breadcrumb mixture and place on the baking sheet.


4. Bake cauliflower for 25 minutes.


5. Evenly coat the baked cauliflower in buffalo sauce, and place back in the oven for 15 minutes, then broil an additional 5 minutes.


6. While cauliflower is baking, make the pico de gallo and black beans.


Pico de gallo

1/2 red onion, diced

2 tomatoes, diced

1 lime, juiced

1 bunch cilantro, chopped


Combine all ingrdients into a bowl and fold with a spoon. Add salt and pepper to taste.


Black Beans

1 can low sodium black beans, do not strain

1 packet, achiote sazon goya seasoning

1 bay leaf


In a small pot, bring all ingredients to a boil, cover and let simmer on low heat for 10 minutes.


Flour Tortillas

Wrap tortillas in a damp towel and microwave on high for 1 minute.


7. Assemble tacos with the cauliflower, black beans, pico de gallo, and thinly sliced avocados. Add your favorite hot sauce and enjoy!


If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!


 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

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