Cookie Dough Dip – healthy, gluten-free, vegan, safe to eat, and awesomely yummy!

chocolate chip cookie dough dip

cookie dough dipThe original person to think up the idea of making edible healthy cookie dough is Chocolate Covered Katie — a blogger who specializes in healthy vegan desserts and who makes amazing recipes!

I have simplified her recipe and made it even healthier. This recipe takes five minutes to mix up. You need a good food processor or blender. And then you can eat (safe) raw cookie dough! Yum!!!!!

The dough that this makes does not taste exactly the same as cookie dough. But the color is right, it’s sweet, and it has chocolate chips, so as far as I’m concerned it’s good! My kids and I really love this recipe.

chocolate chip cookie dough dipThis afternoon, after I took the photos for this recipe, I asked my kids, “Who wants to eat the photo models?” They knew I was making cookie dough dip, so they came running.  :)

Cookie Dough Dip - healthy, gluten-free, vegan, safe to eat, and awesomely yummy!
 
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Healthy, vegan, gluten-free cookie dough that you can eat raw -- in five minutes! Awesomely delicious!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 1/4 cup dates (about six), no pits, and check for (and remove) any dried bits of stem on them
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 15-ounce can white beans, such as cannellini beans, great northern beans, or navy beans
  • 1/3 cup of chocolate chips (I like Equal Exchange organic semi-sweet chocolate chips)
Instructions
  1. Put all ingredients except for the chocolate chips into a food processor or blender. Blend until a smooth dough forms, which will take several minutes. Depending on your blender, you may need to add extra water to get everything to blend evenly.
  2. Stir in the chocolate chips, and serve!
  3. For serving, you can eat it with a spoon like a pudding, or dip in graham crackers to eat it with.

 

15-Minute Chili – quick, gluten-free, vegan, and really good!

chili

Once upon a time, dry soy curlsI was talking with a mom from my kids’ school, Sue Barker, who has an awesome talent for organizing big, fun school events, often where chili is served as a fundraiser. While we talked, someone asked Sue for her chili recipe. Sue said that it was “just a recipe from allrecipes.com” and that the important ingredient was salsa.

The idea of putting salsa in chili rang all sorts of happy bells in my mind. Salsa transforms chili into something really amazing. Salsa is like yummy “pourable nutrients” — it adds magic to this awesomely easy and quick chili recipe.

rinsing beansSince this is a vegetarian chili, it (optionally) uses Butler Soy Curls. Soy curls are dried pieces of soy that you can reconstitute by soaking for ten minutes in warm water. Then they look a bit like cooked chicken. As they soak, they absorb the flavor of whatever liquid you use to reconstitute them, so by soaking them in chili while it cooks, they become chili-flavored. I haven’t seen soy curls available in the local stores, but you can order them from Amazon or from Butler’s website.

Note that this recipe makes about three bowls of chili, so you will need to pot of chilimultiply it if you are feeding a crowd. (Most recipes on this website make enough food to serve dinner to four to six people.)

There is no need to measure the quantities for this recipe — it’s fine to estimate.

The photos for this recipe show: 1) A bowl of chili ready for eating, with beannaise on top. 2) Dry soy curls, broken into shorter pieces and ready for cooking. 3) Rinsing beans in a strainer at the sink. I love how my camera caught individual droplets of water coming from the faucet. 4) A pot of chili being cooked.

15-Minute Chili - gluten-free, vegan, quick, and really good!
 
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This quick, yummy, super-healthy chili makes a great homecooked weekday lunch in minutes.
Author:
Recipe type: Dinner
Cuisine: Mexican-ish
Serves: 3 servings
Ingredients
  • optional: 1 cup (dry) Butler Soy Curls or other protein (such as seitan, if you are not gluten-free)
  • 1 1/4 cups spaghetti sauce (from a jar) (preferably a variety with veggies such as Muir Glen Garden Vegetable)
  • 1/4 cup salsa, or more (Amy's mild salsa is perfect here)
  • 1 tablespoon chili powder (check that it's gluten-free - most varieties are not!)
  • 1 teaspoon ground cumin
  • 2 15-ounce cans of beans in contrasting colors, such as cannellinis and pintos, or kidney beans
  • vegan sour cream or Beannaise to serve it with
Instructions
  1. Put the dry soy curls into a pot, if you are using them. If there are any pieces that are more than one inch long, break them into pieces that are less than an inch long. Add enough cold water to just barely cover the soy curls. Turn the heat to medium-high.
  2. Add all of the other ingredients except for the sour cream or Beannaise.
  3. Heat to boiling. Turn down the heat and simmer for ten minutes.
  4. Serve with a dollop of sour cream or Beannaise on top.

 

The White Dinner — a quick, gluten-free, vegan meal that my kids love

the white dinner

This recipe is adapted from a recipe called “Farfalle with White Beans and Cabbage” or “Halushki” from the cookbook Vegan on the Cheap. My kids renamed it to “The White Dinner.”  :)

I really love the cookbook Vegan on the Cheap, by Robin Robertson. We often eat vegan food at our house. I like this cookbook not because we are trying to eat cheaply, but because it has a huge number of very accessible recipes that are easy to cook and come out tasting great!

By the way, Robin Robertson has a nice blog.

This recipe is a mixture of cabbage, white beans, and pasta. I usually add either greens or broccoli to get additional healthy vegetables into the meal.

The White Dinner -- a quick, gluten-free, vegan meal that my kids love
 
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A buttery vegan mixture of pasta, cabbage, white beans, and optionally some greens. My picky kids love this dinner!
Author:
Recipe type: Dinner
Cuisine: Eastern European-ish
Serves: 4-5 servings
Ingredients
  • 1 pound of pasta, such as Field Day Organic Brown Rice Pasta -- noodles or spirals or elbows work well in this recipe
  • 1/4 cup of olive oil
  • 1 small head of cabbage, finely shredded (4 to 12 cups) - don't include the solid core
  • salt and pepper
  • 2 cans of cannellini beans, drained and rinsed, or 3 cups of cooked cannellini beans
  • 2 tablespoons fresh minced parsley
  • optional: 2-3 cups of cooked broccoli or 1-2 cups raw greens (such as kale or chard)
  • optional: smoked paprika
Instructions
  1. Chop the cabbage. Put it in a big pot with the oil and salt. If you are using the optional greens, add them. Heat over medium-high heat, stirring occasionally, until the cabbage is starting to brown in places. Then turn down the heat to a lower temperature and let it continue cooking, still stirring from time to time. The longer the cabbage is on the heat, the better this recipe tastes.
  2. Meanwhile, heat water to cook pasta. Cook the pasta according to the package directions. Drain.
  3. Meanwhile, drain and rinse the cannellini beans. Add those and the pepper to the cabbage mixture and stir.
  4. Meanwhile, if you are cooking broccoli, cook it and drain. In case it's useful, here is my quick, easy broccoli recipe.
  5. When the pasta mixture is cooked, stir it into the cabbage mixture, adding more salt and pepper if needed.
  6. Serve hot, optionally sprinkled with smoked paprika.