Kentucky Peach Cobbler

Kentucky Peach Cobbler

Goodness… I absolutely love peach cobbler. The soft warm fruit and the rich lightly-sweetend biscuit… it’s one of my all time favorite desserts.

While I love eating peach cobbler, I am a bit lazy when it comes to making it. There’s something about making biscuits (and pie crust) that I’ve never enjoyed. Lucky for me, I came across a recipe for a Kentucky Cobbler that is easy to make and simple to veganize. Unlike a typical cobbler, where the fruit is topped with a biscuit, this Kentucky cobbler has a sponge-like cake on the bottom with the fruit on top.

To make this recipe:
Kentucky Peach Cobbler Peal the peaches and then dice them into small bite sized pieces (a vegetable peeler is handy for peeling peaches). I used four peaches of varying sizes (they were local peaches from my work, so they were on the smaller side). Total peaches needed for this recipe is 2 1/2 cups.
Peaches in SugarOnce all of the peaches are diced, sprinkle them with a cup of sugar and stir to coat. Set sugary peaches aside for about 20 minutes. The fruit will start to become syrupy. After waiting 20 minutes, add cinnamon and stir.

In a separate medium sized bowl, make the batter by adding a cup of flour, baking powder, and salt. Stir in a cup of non-dairy milk, I used vanilla soy milk (my fave!). Then add a half cup of melted non-dairy butter (Earth Balance). Stir until the butter is well incorporated into the batter. Pour the batter into an ungreased medium sized baking dish (8×8). 
Kentuck Peach Cobbler. An easy vegan recipe that's so ridiculously delicious!
Pour all of the peaches and the syrup on top of the batter. Make sure to distribute the peaches evenly! Then bake. This will take about 45 to 55 minutes to bake.
Kentuck Peach Cobbler. An easy vegan recipe that's so ridiculously delicious! To check for doneness, give the cobbler a toothpick test. Stick a toothpick in it, and if it comes out clean then it is done. Voila! (Can you find my toothpick hole in the picture below.  😥  That hole sticks out like a sore thumb to me.)
Kentuck Peach Cobbler. An easy vegan recipe that's so ridiculously delicious!
Let the cobbler cool a little bit before serving, because it comes out of the oven bubbling like lava…  Admittedly, I snuck a few bites while no one was around….  I just couldn’t wait until after dinner. 

I really love the way that the syrup from the fruit ends up on the bottom of the pan, kind of like a traditional cobbler…. AND… the sticky caramelized parts in the corners are so good. I am definitely a corner person when it comes to baked goods, and cobblers are no exception!Kentuck Peach Cobbler. An easy vegan recipe that's so ridiculously delicious! When it is time to serve, this cobbler is incredible with vanilla soy ice cream. I’d say this is even better than pie and ice cream, because well… it’s cobbler… and cobbler is what dreams are made of… ♥

Kentucky Peach Cobbler

Kentucky Peach Cobbler


  • 2 1/2 cups peeled and diced peaches
  • 1 cup sugar
  • 1 cup four
  • 1 cup non-dairy milk (I used vanilla soy milk)
  • 1/2 cup non dairy butter, melted (Earth Balance)
  • 2 tablespoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Place the peaches and sugar in a bowl, and stir.
  2. Let the peaches sit in the sugar for 20 minutes.
  3. Add cinnamon to the peaches and stir.
  4. Preheat oven to 375
  5. In a separate mixing bowl, add flour, baking powder, and salt. Give it a quick stir to mix.
  6. Add the non-dairy milk and vanilla to the flour mixture and stir until combined.
  7. Pour in the non-dairy butter into the batter.
  8. Stir until the butter is fully mixed into the batter.
  9. Pour the batter into an ungreased 8x8 in baking dish.
  10. Pour the peaches on top of the batter and coat evenly.
  11. Bake for 45 - 55 minutes until baked through.
  12. Serve.
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Mexican Fried Rice

Mexican Fried Rice *An easy side to make using leftover rice.

Okay… it’s been a bit of time since I’ve posted any new content. I know, I know… I think sometimes we all need a break, and I definitely took one. I feel like I was playing an extended game of Candy Crush. I just played and played, and didn’t get much done while so much time passed by. I did, however, have some wonderful things happen since my last post.

For one, I celebrated my FIVE YEAR VEGANIVERSARY in June (AKA: vegan anniversary)!!! Five year milestones are always so exciting (I’m celebrating TWENTY YEARS meat-free this summer, too… btw!!). My five years have gone by so very fast! I’ve met so many wonderful people all over the country that are all doing such exciting things. I’ve said this to friends in person (don’t know if I’ve ever mentioned it here)… but I feel like I gained more from going vegan than I lost just from changing my diet/lifestyle. Honestly, to even consider any of my life as a loss is a misrepresentation… I think that’s how non-vegans may look at a vegan life-style. Anyways… I digress. Yes. Five years and counting… and I only see more exciting things happening in many different arenas.

My family took a couple of trips… one was a trip to Maine, but on the way, we visited Farm Sanctuary in Watkins Glen, NY. It was wonderful! I plan to share that experience on here in a future post. Moving on, the other trip that we took was to Myrtle Beach. That was particularly nice, because it is becoming more and more vegan friendly. So, the past few months have been all about family time and fun.

Anyway, I’ll stop chit-chatting… and get to the “meat” of this post, and that’s a fun little recipe. It uses the techniques from my mom’s fried rice and applies it to a Mexican rice dish. Note on making fried rice, my mama says (and she knows best)… start with leftover rice from the day before (or older… just not tooooo old).  Leftover rice is nice and dry, which is great for frying. No one wants soggy fried rice… so fresh is not always best. Mexican Fried Rice *An easy side to make using leftover rice.

Mexican Fried Rice

Mexican Fried Rice


  • 1 1/2 cup leftover white rice
  • 1/2 cup frozen corn
  • 1/4 diced red or green bell pepper
  • 1/3 diced yellow or white onion
  • 1 clove garlic chopped
  • 2 tablespoon salsa
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Cilantro (garnish)


  1. Heat oil in a non-stick skillet over medium-high heat. Coat with enough oil to just lightly cover the pan.
  2. Add the onions and diced peppers to the heated pan and stir.
  3. Let cook for about 3 minutes, until the veggies soften.
  4. Add the garlic and stir.
  5. Cook for about 1 minute and add the soy sauce.
  6. Stir and cook for another minute.
  7. Add the frozen corn to the pan, and cook until heated through. Stir constantly.
  8. Now, add the leftover rice.
  9. With the side of a wooden spoon, break the rice up and stir.
  10. Once the rice is mostly broken up, add the salsa, chili powder, and cumin.
  11. Stir until rice is evenly coated with the salsa and spices
  12. Let the rice cook without stirring for a few minutes to slightly char the bottom layer of rice.
  13. Stir and repeat.
  14. Add salt to taste if necessary.
  15. Plate in a medium sized bowl.
  16. Before serving, garnish with cilantro (or diced green onions).
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 I hope you enjoy this recipe! Let’s not be strangers! TTYL! ♥



Layered Taco Salad Featuring Beanfields Nacho Chips



Layered Taco SaladI have been a huge fan of Beanfields chips for a while. In the past, I wrote a product review of their chips and you can read it HERE. At the time of that post, I had a difficult time picking a favorite flavor, and to this day that still holds true! Since that post, Beanfields Snacks have released three new chip flavors (Jalapeño Nacho, White Bean with Sea Salt, and Black Bean with Sea Salt… pictured below), and they are all also delicious.

Today, I have an easy recipe to share that features my favorite brand of chips, and the recipe is a beautiful layered taco salad. This salad is great for parties and potlucks, because not only is it eye catching and tasty, but it also serves about 6-8 people as a hearty side dish.

There are only a couple of things to put together before assembling the salad: the pico de gallo and the spicy chipotle cashew sour cream. Otherwise, all there is to do is: chop some lettuce, defrost the sweet corn, and rinse and drain a can of black beans… Before serving, top the salad with crumbled nacho chips and green onions…easy peasy.

So here we go, let’s make the pico de gallo:

Pico de GalloThe base of the pico de gallo is 8 oz. of diced tomatoes that are placed in a bowl with 1/3 cup of diced onion, 1 seeded and diced jalapeño, 2 cloves of garlic crushed in a press, and about 1/4 cup of finely chopped cilantro. Squeeze a half of a lime on top and give it a sprinkle of salt. Stir to combine thoroughly.

Try the Pico de GalloGive it a little taste to check for salt. Set it aside to let the flavors develop while you get everything else ready.

Now start the spicy Chipotle Cashew Sour Cream:

Dressing IngrediensFor the sour cream you will need raw cashews (not pictured), nutritional yeast, chipotle peppers in adobo sauce, 1/4 cup of cilantro, 3 green onions, dehydrated chopped onions, and a half of a lime.  

Cashews in the blenderBlend one cup of cashews in a scant cup of water with the nutritional yeast and the dehydrated onion. (NOTE: If you do not own a high powered blender such as a Vitamix or a Blendtec, soak the cashews in water for a few hours. Drain the cashews before placing them in the blender.) Blend until completely smooth.

With 2 chipotlesAdd the chipotle peppers. Now… be careful… these guys are HOTTTT!!!  If you want it mild/medium heat, use only two peppers.

4 peppersNow, my husband and I both love spicy food, so I used four chipotle peppers and about 1 1/2 tablespoons of the sauce from the can. That was pretty spicy, as in medium/hot-hot heat. Blend again.

Cilantro and green onionsOnce the chipotles have been added, and you’ve reached a level of heat that you can handle, put the cilantro, green onions and lime juice in the blender. Blend slowly. The idea is to break down the green stuff without pulverizing it and effectively turning into a smoothie. The green bits will look pretty… remember… we eat with our eyes first…

Time to set aside and get ready to assemble the salad.

Salad layersBesides chopping the lettuce (and I’m also using a bit of spinach), get the other ingredients ready for salad assembly. Ingredients include: fresh or (defrosted) frozen sweet corn, one can of black beans (rinsed and drained), and nacho chips.

Beanfields Nacho Chips are gluten-free and vegan, and they will give the salad extra texture and crunch while also adding a cheesy flavor without the need for cheese… and on a complete side-note, as I wrote “need for cheese”… I’m saying it in my head like Maverick and Goose said, “need for speed” in Top Gun. (Gosh.. I realize just how dorky I am… while not ashamed enough to remove the evidence.) Moving on…

Now comes assembly time!!

LettuceIn a large glass bowl, add 1 1/2 to 2 heads of romaine lettuce. Sprinkle with a touch of salt and pepper.

SpinachAdd a handful of spinach. Sprinkle with salt and pepper.

Black BeansAdd the black beans.

CornNow the corn…

Pico de Gallo on the saladHere comes some flavor for the salad… the pico de gallo. Add all of it, using a slotted spoon.

Beanfields and dipNow it’s time to add the chipotle sour cream. Pour all of it on top of the salad, making sure to spread it completely over the pico de gallo. If you are going to serve this at a potluck… stop here and bring the chips with you. Crush them up just before serving.

LayersAt serving time, sprinkle the crushed chips on top of the salad and garnish with chopped green onions.

Salad So pretty!

Layered saladHandsome even…

Mixed upWhen ready to plate, feel free to mix up the salad. Garnish with additional green onions on top and serve with sliced limes. ♥

Layered Taco Salad Featuring Beanfields Nacho Chips

Layered Taco Salad Featuring Beanfields Nacho Chips


    Pico de Gallo:
  • 8 oz. tomatoes diced
  • 1/3 cup diced onion
  • 1/4 cup chopped cilantro
  • 2 cloves garlic crushed
  • 1 jalapeño seeded and diced
  • Chipotle Cashew Sour Cream:
  • 1 cup cashews
  • 1 scant cup of water (about 3/4 cup + 2 tablespoons)
  • 2-4 chipotle peppers in adobo sauce
  • 1/2 lime juice
  • 1 tablespoon dehydrated onions
  • 1 tablespoon nutritional yeast
  • 1/4 cup cilantro
  • 3 green onions roughly chopped
  • Remaining Salad Ingredients:
  • 1 1/2 - 2 heads of romaine lettuce chopped
  • 1 handful of spinach
  • 1 1/2 cup sweet corn
  • 1 can black beans (drained and rinsed)
  • 2 green onions chopped (garnish)
  • lime wedges
  • 1 bag of Beanfields Nacho Chips


  1. Make the pico de gallo by mixing together the tomatoes, onion, garlic, jalapeño, cilantro, lime juice, and salt. Set aside.
  2. Make the chipotle cashew sour cream by placing the cashews (soaked in water for 3 hours if necessary) in the blender with nutritional yeast and garlic powder. Blend until smooth. Add in chipotles. Blend until smooth. Now add in the cilantro, green onions, and lime juice and blend slowly until they are broken down, but not fully pulverized. Set aside.
  3. In a glass bowl, add the chopped romaine lettuce and sprinkle with salt and pepper.
  4. Place a handful of spinach on top of the lettuce and sprinkle with salt and pepper.
  5. Next sprinkle the black beans on top of the spinach.
  6. Now add the corn layer.
  7. With a slotted spoon, place the pico de gallo on top of the corn layer
  8. Lastly, spread the chipotle cashew sour cream over the pico de gallo.
  9. When ready to serve, sprinkle the top of the salad with a bag of crumbled Beanfields Nacho chips and garnish with green onions.
  10. Plate with a lime wedge.
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Cauliflower & Mushroom Tacos

tacos 2

What I love about making vegan tacos is the never ending possibilities…  whether you use a soy based store bought taco meat, flavored beans… or even vegetables (like jackfruit!), the options are endless. Lately, I’ve been making an easy and healthy taco filling made from chopped cauliflower and mushrooms… and it’s delicious. It’s even picky kid approved!

The cauliflower has a nice and neutral flavor, which makes it a great canvas for adding earthy flavors… while the mushrooms have a bit of meatiness and a chewier texture to them. Together, they are stupendous in tacos!

To make this easy and healthy filling: 

Cauliflower mushroomI started with fresh cauliflower and cremini mushrooms.

cauliflowerUsing only a half of a head of cauliflower, chop the cauliflower into very small pieces.

Spices and cauliflowerPlace all of the chopped cauliflower into a large bowl and add 1 1/2 tablespoons soy sauce (or tamari for a gluten-free option), liquid smoke (Colgin liquid smoke is both vegan and gluten-free), and cumin. Stir. Let the cauliflower marinade while preparing the mushrooms and veggies.

quartered mushroomsCut mushrooms into quarters. I used a half of a box of mushrooms which is equivalent to 5 oz.

mushrooms in food processorPut the mushrooms into a food processor and pulse about 15 times. It’s okay if you don’t have a food processor. Just chop the mushrooms into small pieces by hand. No biggie 🙂

pulsed mushroomsThe mushrooms will have large and small pieces after pulsing.

peppers and onionsChop a half of a medium sized onion and half of a green pepper into small chunks…

sauteWith just a touch of olive oil, bring a pan to medium high heat and place the peppers and onions in the pan. The veggies will start to become fragrant.  I love the smell of sautéed onions and peppers! Stirring occasionally, let the veggies cook for about 2 minutes.

garlicAdd fresh chopped garlic to the pan and cook for another two minutes. Make sure to stir occasionally, so that the garlic doesn’t burn. Otherwise, the garlic will taste bitter.

add mushroomsNow, throw the mushrooms into the pan…. okay, maybe not throw… but you know, put them in the pan.  Cook for about 2 more minutes.

spicesNow, it’s time to flavor these veggies! Add more soy sauce, cumin, garlic power, chili powder, and agave nectar then stir. Cook for about 3 minutes.

Cauliflower in panLast but not least… put the marinated cauliflower into the pan and stir. Let this cook for about three more minutes (stirring occasionally), until it’s heated through but not overcooked. 

tacos 2Now, all that is left to do is to serve!  I love this taco filling in a soft corn tortilla filled with fresh Pico de Gallo and romaine lettuce. However, this filling is also good in crispy tacos, burritos, and even as cold leftovers eaten with tortilla chips right out of the fridge! ♥


Cauliflower Mushroom Tacos

Cauliflower Mushroom Tacos


  • For the cauliflower and marinade:
  • 1/2 head cauliflower chopped into small pieces
  • 1 1/2 tablespoon soy sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon liquid smoke
  • For the mushrooms and veggies:
  • 5 ounces cremini mushrooms cut into quarters
  • 1/2 medium onion diced
  • 1/2 green pepper diced
  • 2-3 cloves of garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon agave nectar
  • 1/4 teaspoon garlic powder
  • A little olive oil for sautéing


  1. Chop the cauliflower into little pieces and place into a bowl.
  2. Pour the marinade ingredients over the cauliflower and stir to mix. Set aside.
  3. Place the quartered cremini mushrooms into the bowl of a food processor.
  4. Pulse the food processor about 15 times.
  5. Heat olive oil on medium-high heat and add the chopped onions and green peppers.
  6. Cook for about 2 minutes stirring occasionally.
  7. Add the chopped garlic and stir.
  8. Let the veggies cook for about two more minutes.
  9. Add the chopped mushrooms to the pan.
  10. Cook for about two minutes, stirring occasionally.
  11. Add the spices: soy sauce, cumin, chili powder, garlic powder, and agave nectar.
  12. Cook for about three minutes.
  13. Add the marinated cauliflower to the pan and cook for three more minutes.
  14. Serve.
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{Product Review} Buddha Bowl Popcorn


Finding healthy food for my family is important to me, and snack time is no different. One snack that I commonly feed my girls after school is popcorn. I like that it has a bit of protein and fiber to fill their little tummies until dinnertime. I often make popcorn in a big pot over the stove, but the convenience of store bought is a nice treat.

One of our favorite brands of store bought popcorn is made by the company, Lesser Evil. They make several flavors, most of which are vegan. Beyond just tasting good, what I love about this brand is the minimal amount of ingredients. For example, the Himalayan Pink (pictured below), only has three ingredients: organic non-GMO popcorn, organic coconut oil, and Himalayan salt. That’s it! Plain and simple.

Buddha Bowl Popcorn is air popped, which makes it lighter and lower in fat. However, if I hadn’t read that on the bag, I would’ve never known it was air popped. It just tastes like really good popcorn.

…and as it turns out, the girls and I all have our own personal favorite flavor.

himalayan pinkMy oldest daughter loves the pink Himalayan Pink popcorn. It’s lightly salted with just a touch of coconut flavor. When she see this popcorn at the store, she regularly requests that we buy it!

eatingMy little one loves the Sweet and Salty. It’s reminiscent of kettle corn with just a hint of coconut. The salt and the sweet are wonderfully balanced, and I’ll say this… this child does not normally like foods with any hint of coconut flavor, but she LOVES this flavor. It was such a surprise to watch her devour the popcorn!

wasabi styleThen there’s my favorite… Wasabi Style! I love wasabi flavored snacks, and to find this flavor o popcorn… geesh… it’s like the snack fairies were listening to my wishes! It has that spice and nasal clearing heat that you’d expect from wasabi… but then there’s this little hint of sweetness.

Wasabi popcornThe wasabi has a bit of a green tint to it…. just in time for St. Patrick’s Day!

Avocado OilFor those of you who are not fans of coconut flavor… Buddha Bowl has you covered! The Avocado Oil Popcorn has almost a mild sulfery taste to it. It’s perfectly salted, and also delicious.

I hope you enjoy this snack as much as my family!  ♥

Caprese Avocado Toast

Caprese Avo Toast

I live in the Mid-West, and the weather is just so unpredictable. Last week we had spring like temperatures/days, and the last few days have been far from that.

Beautiful morningYesterday, we woke up to the most beautiful snow-covered landscape. Regardless of the wintery weather, my heart is ready for spring and summer. So, with that in mind, today’s recipe is inspired by one of my favorite summer salads, caprese salad. However, unlike a salad, this recipe is warm and hearty while still reminiscent of warmer months (to come!). It combines my love affair with avocado toast with the bold flavors of a caprese salad. 

To make this easy recipe:

Pour Balsamic VinegarPour 3/4 cup of balsamic vinegar in a pan. Simmer on medium-high heat. It needs to simmer for about 10 minutes, until it’s reduced to a syrup. While the balsamic vinegar is simmering, it’s a great time to prep all of the other components.

Cherry tomatoesYou’ll need some tomatoes. I love using little cherry tomatoes for this recipe. They’re just these little bites of sweetness, and they look so pretty adorning the toast.

TomatoesI didn’t use too many tomatoes, only four or five per piece of toast. I sliced all of the tomatoes into 3-4 slices each.

bag of avocadosFor this recipe, you’ll only need one avocado, but a bag of four is such a great deal at Trader Joes. So, I buy them four at a time. One issue that I have with Trader Joe’s bags of avocados, is that they are usually not ripe enough to use right away.

Note: I don’t buy organic avocados. They are NOT listed as one of the Dirty Dozen produce items with the Environmental Working Group. So, if you are like me with a limited food budget, save your money and buy organic when needed.

brown bagRipening trick: To help speed-up the ripening process, stick the avocados in a brown paper bag. The avocados naturally produce ethylene gas. This gas is a ripening agent, and by sealing them up in the bag, the avocados will ripen faster.  Actually, the same is true with bananas, and this trick will work with green bananas. If I have browning bananas, I’ll put them in the same bag as the avocados to speed up the process for the avocados.

scored avocadoUsing a ripe avocado, score it by slicing it length wise several times.

Ezekiel BreadToast your bread for the avocado toast. My favorite type of bread for this is Ezekiel Bread. It’s hearty and nutty and extremely healthy. I buy it from Costco, and store it in the freezer so that I always have it on hand for avocado toast. This stuff is great and also makes great bread crumbs. However, use whatever type of bread that you like. French bread would be a great alternative for this recipe.

scoop avocadoWith a spoon, scoop out the avocado.

forked avocadoNow, with a fork, smash the avocado onto the toast.

Avo and tomatoesPlace the sliced tomatoes on top of the avocado toast. Sprinkle with salt, pepper, and basil. If you happen to have fresh basil, that’s wonderful. I didn’t have any, so I used dried basil, and it’s still DELICIOUS!

reduced balsamicWhen the balsamic has reduced to a syrup (balsamic reduction), remove it from the heat.

Caprese Avo ToastPour the balsamic over the tomatoes.

Sliced caprese avo toastFor easier eating, slice the avocado toast in half. Bon apetit! ♥

Caprese Avocado Toast

Caprese Avocado Toast


  • 2 slices toast (Ezekiel Bread)
  • 1 avocado
  • 3/4 cup balsamic vinegar
  • 10 cherry tomatoes
  • salt
  • pepper
  • basil


  1. Make a balsamic reduction by simmering balsamic vinegar for approximately 10 minutes.
  2. Slice cherry tomatoes, making 3-4 slices per tomato.
  3. Slice the avocado in half. Score the avocado by slicing length wise sever times.
  4. Scoop out each avocado half onto a slice of toast.
  5. With a fork, smash the avocados onto the toast.
  6. Distribute the cherry tomatoes over the avocado toast.
  7. Sprinkle salt and pepper over the tomatoes.
  8. Sprinkle (dried or fresh) basil over the tomatoes.
  9. Drizzle balsamic reduction over the avocado toast.
  10. Slice toast in half and eat.
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Strawberry Chocolate Chip Meringue Cookies

Strawberry Meringue Cookies



Looking for an oil-free Valentine’s Day treat?.. How about a sweet and airy cookie to share with your loved one(s).  This recipe is a derivative of the classic aquafaba meringue cookies.

While technically these are strawberry meringue cookies, the strawberry flavor is subtle.  However, the natural pink hue is such a sweet tint. The meringues themselves are made from the liquid found within a can of chickpeas. That glorious liquid has been coined the term, aquafaba. It has the miraculous ability to whip up to the consistency of an egg meringue.

I remember the first time that I whipped up the aquafaba… I was so shocked that it worked that I started screaming and cussing with joy. Who knew I was the type of person to cuss with joy! Ha! Anyways, I was thankful that I was home alone with no children nearby… mommy would’ve had to put LOTS of money into a swear jar.

To make these cookies:

aquafabaDrain the contents of one can of chickpeas. Reserve the liquid and store the chickpeas for later use… HA!… I find that funny… for once we’re saving the chickpeas instead of the liquid!

The liquid should come out to about 3/4 cup, which is the perfect amount for this recipe.

SugarTo ensure that the sugar is super fine to combat any grittiness, I place organic granulated sugar in a blender. Just pulse the blender a few times. The goal is to make the sugar fine without turning it into powder sugar. For this recipe, you only need 1/3 of a cup.

DSC_0357Pour the chickpea liquid into a stand mixer and add the sugar and a teaspoon vanilla, 1/2 teaspoon almond extract, and 1/8 teaspoon of cream of tartar. Turn the mixer to medium-high to high speed (with a whisk attachment). You really need to whip the dickens out of this stuff.

whippingAre you ready for some food magic?… Air is starting to be whipped into the liquid…

DSC_0365It’s really working!… Do you see?… Seeing is believing, right?… I’m not cussing this time 🙂

whipped meringueAfter the full 10 minutes, it is simply beautiful! Can you believe that this is the liquid from a can of chickpeas?… It still shocks me every time I whip it up. 

StrawberriesNow it’s time to prepare the strawberries. Measure out 1 cup of dehydrated strawberries, and mash them. I used the back of a small rolling-pin. The goal is to make crumbs and larger pieces. Using freeze dried strawberries will naturally tint the meringues which is a nice alternative to conventional food coloring.

chocolate chipsDump in about 1/2 cup of mini chocolate chips. I used the Enjoy Life brand. It’s the only brand of mini chocolate chips that are vegan that I know of. I think I found these at Target or maybe it was Kroger..

chocolate and strawberriesNow, add in the crushed strawberry crumbs.  Gently fold the chocolate and strawberries into the whipped meringue with a rubber scraper.

pipingPlace the whipped meringue into gallon sized food storage bag (or use a piping bag), and cut a small opening in one corner.

DSC_0377Pipe small circles onto parchment paper or a silicone baking pad (they sure are handy!.. I own a couple of them). The meringues should be about 1 1/2 inches in diameter. You can pipe them close together because they will not rise or expand like conventional cookies. Place them in an oven preheated to 200 F degrees. Bake for 1 1/2 hours. This will make at least two baking sheets worth of cookies, with meringue left over. You can use the leftover meringue in hot cocoa or use it a topping for chocolate mousse.

meringue cookiesLet them sit to cool before plating.

DSC_0388Dust with additional crushed strawberries. Enjoy! ♥

Stawberry Chocolate Chip Meringue Cookies

Stawberry Chocolate Chip Meringue Cookies


  • 1 cup dehydrated strawberries (crushed to small pieces and crumbs)
  • 1/2 cup mini semi-sweet chocolate chips
  • 3/4 cup liquid from a can of chickpeas
  • 1/3 cup sugar (ground finely with a blender)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon cream of tartar


  1. In a stand mixer fitted with a whisk attachment, pour in chickpea liquid, sugar, vanilla extract, almond extract, and cream of tartar.
  2. Mix on medium-high to high speed for 10 minutes.
  3. Preheat oven to 200 F.
  4. Once the liquid has been whipped into meringue, add the chocolate chips and strawberry crumbs.
  5. Gently fold them into the meringue.
  6. Place meringue in a piping bag (or gallon size plastic bag with a small hole cut in the tip).
  7. Pipe small rounds about 1 1/2 inch in diameter on a baking sheet lined with parchment paper.
  8. Bake for 1 1/2 hours until light and crisp.
  9. Let cool before serving.
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