15
min
Prep Time
0
min
Cook Time
15
min
Ready in
4
per
Yield
150 cal
cal
Calories

User Review:
0
User Rating:

Share Print Add to Favorite

Share this recipe

Chocolate Chip Cookies

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:

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

Similar recipes that you might like:

Lemon Pepper Asparagus

A light and zesty side dish that brings out the best in fresh asparagus

0 comments

View

Vegan Matcha Ice Cream

This Vegan Matcha Ice Cream offers a delightful blend of creamy texture and the unique, umami-rich flavor of matcha green tea

0 comments

View

Vegan Packed Fritters

These Vegan Packed Fritters are a delightful way to enjoy a variety of vegetables in one delicious bite.

0 comments

View

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

Share this recipe

Chocolate Chip Cookies

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:

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

Similar recipes that you might like:

Smoky Vegan Cauliflower Mac and Cheese

Experience the creamy delight of smoky vegan cauliflower mac and cheese, where rich flavors meet a health-conscious twist for the perfect dinner.

0 comments

View

Vegan Wild Rice Pilaf

Savor the earthy flavors of this Classic Vegan Wild Rice Pilaf, a medley of wholesome grains and crisp veggies.

0 comments

View

Vegan Belgian Hot Chocolate

A creamy and rich hot chocolate that uses dairy-free milk and dark chocolate, perfect for warming up on a cold winter’s day

0 comments

View

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

Share this recipe

Chocolate Chip Cookies

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:

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.