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Triple Chocolate Vegan Cookies
1 hour
10 cookies
- 1/2 cup sugar (100g)
- 3/4 cup dark brown sugar, packed (165g)
- 1 teaspoon sea salt (6g)
- 1/2 cup refined coconut oil, melted (100g)
- 1/4 cup non-dairy milk, warmed (60ml)
- 1 teaspoon vanilla extract (5ml)
- 1 cup + 2 Tbsp flour (185g)
- 1/2 teaspoon baking soda (3g)
- 1/4 cup Earthli Hemp Protein Powder (35g)
- 3 Tbsp cocoa powder (22g)
- 2 oz vegan semi-sweet chocolate, chunks (65g)
- 2 oz vegan dark chocolate, chunks (65g)
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.
Earthli Veggie Burgers (Vegan Optional)
2 hours
8 burger patties
- 2 cups raisins
- 2 blocks silken tofu
- 5 large eggs (or 1/3 cup flax meal mixed with 1 cup water)
- 3 tbsp sea salt
- 1/4 cup tarragon (fresh chopped, or dry)
- 2 tbsp Madras curry paste or powder
- 1 tsp cayenne
- 1 tbsp ground black pepper
- 2 cups Earthli Hemp Hearts
- 1 cup Earthli Plant Powder
- 6 cups cooked brown rice or quinoa
- 2 cups ground oats
- 1 cup shredded zucchini (about one small zucchini)
- 2 cups shredded butternut squash (about one small squash)
- 3 cups shredded sweet potatoes or yams (about 3)
- 2 cups shredded carrots (about 5 carrots)
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.)
Cashew Curry Couscous (Vegan)
35 mins
4 servings
- 1 can chickpeas (500mL, drained)
- 1/2 cup chopped cashews
- 1 tbsp coconut oil
- 1 tbsp tandoori masala spice
- 2 cups couscous
- 2 cups low sodium vegetable broth
- 1 tbsp curry powder
- 2 tsp sea salt
- 1–2 finely chopped green onions
- 1/2 cup dried cranberries
- 2/3 cup Earthli Hemp Hearts
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.
Coconut Blueberry Smoothie
5 mins
1 serving
- 1/2 cup frozen blueberries
- 1/2 cup coconut Kefir or coconut milk
- 1 banana
- 1/2 green apple
- 1 lime (juiced)
- 3 tbsp Earthli Plant Protein
Add 1/2 an avocado for creamier texture.
Oatmeal Raisin Hemp Cookies
20 mins
12-14 cookies
- 1 cup butter, softened
- 1 cup granulated cane sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cup unbleached flour
- 1/2 cup Earthli Hemp Hearts
- 1/4 cup Earthli Plant Protein & Fibre
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 cup oats
- 1 cup raisins
- 1 cup orange juice
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.