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.
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:
- 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.