Whether you’re vegetarian, vegan, or vegan-curious, Blk + Vegan has a recipe for you.
For University of Texas at Austin alumna Emani Corcran, cooking has been a “lifelong love” since long before she went vegan. By the time she was a teenager, Emani had a collection of cookbooks and helped orchestrate Thanksgiving dinners.
After going vegan during the pandemic, Emani began sharing her recipes on social media.
“I think a lot of times people think ‘veganism’ and they start making salads and smoothies all day — that’s just not sustainable,” Emani said. “So, think of your favorite dishes and simply veganize them.”
Now, Emani’s Instagram account has 130,000+ followers and she’s wrapping up a book of her own recipes.
Emani’s cookbook, “Blk + Vegan,” will be available on Tuesday, March 14. Until then, here’s a recipe for edible cookie dough to enjoy:
What you need:
- 1 (15.5-oz ) can chickpeas
- ¼ cup tahini
- 1 tbsp peanut butter
- 3 tbsp brown sugar
- 3 tbsp maple syrup
- ¼ cup + 1 tbsp oat flour
- 2 tsp vanilla
- Pinch of salt
- ½ – 1 cup vegan dark chocolate chips
What to do:
- Line a cookie sheet with parchment paper. Set aside.
- Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
- Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
- Add 1⁄2 cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
- Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for five minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to three days.