• 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in
  • 4
    per
    Yield
  • 150 cal
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Salad
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

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.

Ingredients

  • 2 cups edamame, shelled and cooked
  • 1 cucumber (thinly sliced)
  • 1 carrot, julienned
  • 2 tbps soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • salt and pepper to taste

Steps:

  1. In a bowl, mix edamame, cucumber, and carrot
  2. In a smaller powl whisk together soy sauce, rice vinigar, sesame oil, and sesame seeds
  3. Pour dressing over salad, toss to combine.
  4. Season with salt and pepper

Similar recipes that you might like:

PICKED

Vegan Lilikoi (Passionfruit) Sorbet

A refreshing, tangy sorbet made with fresh lilikoi (passionfruit), perfect for cooling down on a hot summer day

  • 0 comments
View
PICKED

Maple Roasted Vegan Sweet Potato Tacos

Indulge in the harmonious blend of maple-glazed roasted sweet potatoes paired with fresh slaw in these delectable vegan tacos, making every bite flavorful.

  • 0 comments
View
PICKED

Vegan Chocolate Truffles

Dive into the decadence of Vegan Chocolate Truffles, where rich, velvety chocolate meets the creamy embrace of coconut milk, culminating…

  • 0 comments
View

American, Dessert, Recipes | No Comments » on Chocolate Chip Cookies

Leave a Reply

Vegor “The scientist”

Archives


Recent Posts


Categories


  • 10
    min
    Prep Time
  • 45
    min
    Cook Time
  • 55
    min
    Ready in
  • 6
    per
    Yield
  • 220
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:Soup
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

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.

Ingredients

  • 1 onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 3 garlic cloves (minced)

Steps:

  1. Heat olive oil in a large pot. Add unions, carrots, celery and garlic. Saute until softened.
  2. Add lentils, bay leaf, thyme, broth, and water. Bring to a boil, then simer for 30-40 minutes

Similar recipes that you might like:

PICKED

Decadent Chocolate Avocado Mousse

A creamy, rich dessert that perfectly satisfies your sweet and chocolate cravings in a healthier, guilt-free way.

  • 0 comments
View
PICKED

Vegan Cranberry Scones

Discover the delight of tart cranberries enveloped in tender, homemade scones with our vegan-friendly recipe.

  • 0 comments
View
PICKED

Dark Chocolate and Raspberry Vegan Tart

Experience chocolate bliss with our vegan tart. A luscious filling of smooth dark chocolate ganache topped with fresh raspberries.

  • 0 comments
View

American, Dessert, Recipes | No Comments » on Chocolate Chip Cookies

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories


  • 10
    min
    Prep Time
  • 30
    min
    Cook Time
  • 40
    min
    Ready in
  • 10
    per
    Yield
  • 1500
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:Dessert
  • Allergens:sugar
  • Seasons:Any
  • Cuisines:American
  • Courses:Dessert

Recipe Description

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.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 1/4 cup almond milk (or any other non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips

Steps:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the melted coconut oil and brown sugar. Stir until well combined and the sugar has dissolved.
  4. Add the almond milk and vanilla extract to the coconut oil and sugar mixture. Stir until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
  7. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
  8. 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.
  9. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
  10. 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.

Similar recipes that you might like:

PICKED

Vegan Oliebollen

A festive Dutch New Year’s treat, these vegan oliebollen are deep-fried dough balls, light and fluffy on the inside, and can be filled with

  • 0 comments
View
PICKED

Vegan Rhubarb Crisp

Indulge in the perfect blend of tart and sweet with this Classic Vegan Rhubarb Crisp, a guaranteed crowd-pleaser.

  • 0 comments
View
PICKED

Sneaky pumpkin and cheese muffins

These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!

  • 0 comments
View

American, Dessert, Recipes | No Comments » on Chocolate Chip Cookies

Leave a Reply

Vegor "The scientist"

Archives


Recent Posts


Categories