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In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
Whisk in warm non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Mix in the flour, hemp, cocoa and baking soda with a spatula until there are no lumps, being careful not to overmix.
Fold in the chocolate chunks evenly.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F (180°C).
Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
Bake for 12-15 minutes, or until edges are crispy.
8 burger patties
Soak raisins for at least one hour in water, drain and purée with tofu and spices. Add eggs to mix and blend until smooth.
Combine all veg, grains and tofu mix. Form into burgers about 1/2” thick and 4” in diameter on trays with parchment. Bake at 350 until firm and no moisture on trays.
Freeze with parchment between, in air tight containers for up to 4 months. To serve, place thawed burgers in a lightly oiled pan, sear on both sides.
(Optional: add cheese, and cover until melted.)
In a large wok or sauté pan, toast cashews on medium heat until golden. Add coconut oil, tandoori spices and chickpeas, and fry on medium high heat about 1 minute, then remove from pan and set aside.
Using the same pan, bring veggie broth to a boil, then stir in couscous, curry powder and salt. Cover and remove from heat. Allow couscous 5 minutes to soak up the liquid and then fluff with a fork, mixing in the green onions, cranberries and hemp hearts.
Top with toasted chickpeas and cashews to serve. Can be eaten warm or as a chilled dish if kept refrigerated up to 3 days.
Add 1/2 an avocado for creamier texture.
Cream together butter and sugars. Stir in eggs and vanilla. Mix in all dry ingredients together, adding oats last. Drain raisins, discarding juice and add to mixture.
Roll cookie dough into logs using parchment paper and chill until firm. Cut chilled dough into 2cm slices, place on parchment lined baking trays.
Bake 8-10 minutes at 325F. Cookie dough can be wrapped and frozen up to 3 months. Add 2 minutes bake time when baking from frozen.