Cass B Chickpea

This is my mom's Vegan Peanut Butter Cookie recipe. When she found out she was allergic to eggs but knew she loved cookies, she created this recipe. It is one of my favorites to make, and I make it 3 different ways because I can't decide which one is best. I make all three at the same time which each row being the different type of cookie. It adds variety and makes it more fun that only traditional peanut butter cookies. However, you can choose to make just one kind or all kinds. My first way to make these is traditional peanut butter cookies with the criss-cross design. Next, I make peanut butter stuffed cookies by indenting the peanut butter ball with my thumb and adding a few chocolate chips and rolling it again. My last way is to make chocolate topped cookies by indenting them a little bit and allowing them to bake like that. After baking, add a few chocolate chips to melt as they cool down. After each cookie is made, I roll them in extra sugar before baking.  I prefer to u...

I make most of my recipes as meal prep for the week. That means I usually make things in bulk with about 5 servings each. Sometimes I want a recipe that does not have any leftovers, and this Spicy Sun-Dried Tomato Gnocchi is perfect for that. It makes 2 servings, so it is great for a romantic dinner for 2. Plus, it is quick to make with the longest part being the time for the cashews to soak. I start with these visually pleasing ingredients, soak the cashews and then blend the sauce together to top the gnocchi.  If the sauce is to thick, you can add a little bit of almond milk, water, or vegetable broth.  The final result is beautiful, delicious, and has a bit of spice to it. Let me know if you try and like this recipe! And please like, share, and follow for more content! Spicy Sun-Dried Tomato Gnocchi Yield: 2 servings Prep time:  25 minutes Total time:  30 minutes Ingredients Gnocchi | 1 Package Sun-Dried Tomatoes |  8 oz or...