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How to eat plant-based with Blk + Vegan

Former Longhorn Emani Corcran is sharing her love of cooking with the vegan community.

Emani Corcran in her kitchen cutting garlic

Emani said Austin is a great place to be vegan.

Photo by Monika Normand

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.

Chocolate chip cookie dough in a jar on the counter.

Emani’s edible cookie dough is made with chickpeas.

Photo by Monika Normand

“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:

  1. Line a cookie sheet with parchment paper. Set aside.
  2. 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.
  3. Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
  4. 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.
  5. 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.
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