Vegan Recipes (cookies and bean dip)!

So-as-you-know-bob, lesbians have a reputation for taking people’s dietary needs and choices into consideration when making pot-luck dishes. (Also for frequently making pot-luck dishes, but that’s another story).
Lunch at last weekend’s Queering Power was a pot-luck endevor and, the morning-of, I invented a new cookie recipe and a bean dip recipe, so that I could get things cooked up and made in the tiny amount of prep-time between getting out of bed and heading for the venue.
 
Both recipes are vegan. Here’s what I made:
 
 
Oh Mama Bean Dip
 
I called this “Oh Mama” as a play on the word “Umami”, which should give you an idea of what kind of flavours are playing around in it.
 
INGREDIENTS
1 tin white kidney beans, drained and well-washed
2 tbsp nutritional yeast
2 cloves minced garlic
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp maple syrup
1 tsp each: dried basil, grainy mustard
1/4 tsp each: dried oregano, ground coriander seed, salt
 
DIRECTIONS:
1 – Put everything in a food processor
2 – Blend on “high” until smooth
3 – Serve (works very well with blue corn chips, as it happens)
 
 
Orange Ginger Puffs
 
This recipe is built off of the “basic cookie recipe” found in the back of M (by Q). I used wheat flour, but you could turn this one gluten-free fairly easily by using amaranth flour instead (you might need slightly more flour – maybe about an extra quarter cup? – but otherwise it will be fine).
 
INGREDIENTS
1.5C all-purpose wheat flour
1 tsp baking powder
0.5 tsp baking soda
1 tsp ground ginger
Pinch salt
0.25C brown sugar (well-packed)
0.25C fancy molasses
0.25C peach butter
3 tbsp canola oil
1 tbsp vanilla extract
0.5 tbsp orange extract
 
DIRECTIONS
1 – Preheat the over to 350F
2 – Combine everything in a mixing bowl
3 – Blend quickly (be careful not to over-blend, though) using a fork until everything is moist and well-incorporated
4 – Grease two cookie sheets
5 – Form dough loosely into teaspoon-sized balls and drop onto the cookie sheets, spacing them well apart (about 1.5″ on each side)
6 – Bake for ~10 minutes (up to 15 if you want a crispier cookie, but less is more in this case, afaic)
7 – Allow to cool slightly, then lift with a metal spatula and transfer to a sheet of paper or a tupperware or whever-ever you want to put them next (hint: your mouth is a good place to put them).

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