Egg-Free Raw Cookie Dough + Creamy Broccoli White Bean Soup Recipes

This post was sponsored by S&W Beans and all opinions expressed in my post are my own. All photos contained below are copyright Momma Told Me Blog 2017.

While I may not be able to tell it by the weather, here in SoCal, the immediate over-saturation of Pumpkin Spice everything, and the stunning photos of leaves changing on Facebook tell me that Fall has arrived.


Since I may not notice much of a difference between the seasons, until those clocks Fall back in a few weeks, I'm relying on some classic comfort foods to help get me in the mood. Of course, one way in which I know it is indeed Fall is my increasingly packed schedule. As the days and weeks progress towards the end of the year, with holiday gathering and shopping sprinkled in, I will find myself with less and less free time. Every now and then I'll get wrapped up in a busy work week, or the start of our Fall bowling league, and find myself swamped with things to do.

Because of this simplicity is definitely one of my key words this time of the year. and simplicity not only means time-saving in the kitchen, but but more robust flavors, and delicious filling snacks and meals as well.

Earlier in the year I shared a few of my favorite unexpected ways to add a little extra, affordable, protein, fiber, and vitamins into my everyday cooking and snacking routines; the fabulous, varied, world of beans. I also shared that S&W Beans, a standard leader in the industry for over 120 years now, is my preferred brand of canned beans not only for the 7 types of beans, across over 40 varieties, they offer, but for the picture perfect quality that lends itself to that 'eating with your eyes' recipe finish. S&W Beans also offers a Recipe Collection, Low Sodium Options, and the new Organic range of beans, so you can always choose what fits your family and recipe best.

But don't take my word for it, find an S&W Beans retailer near you then take advantage of this special limited time printable coupon for $1 off of 2 cans of S&W Beans (Now through 12/31/2017). Not only is that an amazing high value coupon, it's the perfect excuse to try a new recipe, or even variety of beans! Not sure how to think outside the can when it comes to beans? Feel free to take a peek at our previous S&W Beans post for a light and easy Bean Salad preparation and Vegan Black Bean Brownies recipe. You can also follow the brand on Pinterest and Instagram for some amazing bean inspired recipes ans serving ideas!

And, of course, I can't leave you hanging without some fresh seasonally inspired recipe creations- so I took to the kitchen, beans in hand, erm can? To begin I decided to make a nice, simple, yet filling and creamy soup offering. This Creamy Broccoli White Bean Soup recipe requires a quick reduction on the stove-top, followed by a few pulses in an immersion blender. It's base recipe is vegan and dairy free; thanks the the S&W Cannellini White Kidney Beans it has a rich and hearty texture that needs no added cream.

The secret to this recipe is simmering the shallot and garlic in your olive oil until just fragrant and browned. This helps release the flavors that will infuse your broccoli and beans as your reduce them.The trick to getting a great creamy texture, without dairy, is in the high quality S&W Kidney Beans, pre-cooked to the perfect texture. During the simmer process these beans slowly cloud the broth releasing an even protein rich base that blends perfectly into the broccoli for a satisfying mouth-feel you typically only find in cream based soups.

At the bottom of the post I've included the recipe for this Creamy Broccoli White Bean Soup, at it's most simplest base. Feel free to ad some chili flakes during the reduction process, or to top with a sprinkle of fresh cracked pepper for a little extra bite. Because this soup tends to be thick and creamy serve it piping hot!

The second recipe I want to share with you is another one of those 'secret ingredient' recipes you'll love fooling guests with. Cookie dough may not seem like a traditional Fall recipe, but I think all things under the 'comfort food' umbrella fit in with Fall, and raw cookie dough is definitely a comfort food for me. However you bill this to those you serve it to, 'raw cookie dough,' 'egg-free cookie dough,' or even 'vegan cookie dough,' you're sure to trick taste-buds with a classic texture and taste that is guilt free.

My secret ingredient in this particular recipe is S&W Premium Organic Garbanzo Beans (or, as Jay calls them, chickpeas)- I'll be honest, I've only cooked with garbanzo beans a few times, so I was a bit intimidated at first. Thankfully my S&W Beans were already cooked to the perfect texture, and the Organic variety meant there would be only the purest of light flavoring in the background of my 'dough' base.

If you are a bit shy of trying such a radical recipe then go ahead and use regular dark chocolate chips, instead of a dairy free/vegan variety- it may help ease younger family members and skeptics in. You can also increase the amount of maple syrup added for additional sweetness, though this exact recipe fooled my father on the first try. He said it was delicious, and asked if my 'raw cookie dough' could be baked. Haha- not quite, dad.

For those wondering this Egg-Free Cookie Dough will store in the fridge and keep texture, just make sure it's in a sealed container- I also suggest allowing it to sit at room temperature for 3-5 minutes prior to digging in- though it never survives long enough for us to have leftovers to store!

So there you have my two favorite ways to infuse 'outside the can' thinking into some Fall comfort staples with S&W Beans. Be sure to grab the printable coupon for $1 off 2 cans of S&W Beans, and share with me your favorite beans, and how to prepare them! Also, please let me know if you try either recipe!

Egg-Free (Vegan Option) Cookie Dough

****Click here for printable Egg-Free Cookie Dough Recipe

Ingredients:

1 15oz Can S&W Organic Garbanzo Beans

1/2 C Smooth Peanut Butter

2 TBS Maple Syrup or Agave

1 tsp Vanilla Extract

1/2 C Dark Chocolate Chips (We use a Dairy Free Chocolate Chip)

Directions:

1. Drain and rinse garbanzo beans and place them, peanut butter, maple syrup/agave, and vanilla in a food processor and blend until smooth.
2. Transfer 'faux' dough to a mixing bowl and gently fold in chocolate chips.
3. Serve slightly chilled or at room temperature. Store in an air tight container, in the fridge.

Creamy Broccoli White Bean Soup (Vegan)
****Click here for printable Creamy Broccoli White Bean Soup recipe

Ingredients:

2 TBS Extra Virgin Olive Oil
1 Shallot, thinly sliced
2 Garlic Cloves, minced
1 Head of Broccoli (1lb), cut into florets
1 Can S&W Cannellini Beans, drained and rinsed
3 Cups Vegetable Stock, low sodium
Salt, Ground Pepper, Chili Flakes to taste, as desired

Directions:

1. Heat the oil in a large pan over medium head and saute shallot until edges begin to brown, and fragrant. Add garlic and fry an additional minute.
2. (Optional)- Add chili flakes with garlic and allow to heat 1 minute, if desired.
3. Add broccoli, cannellini beans and vegetable stock. Bring to a simmer then cover and heat until broccoli is tender. (5-7 minutes)
4. Transfer all contents of the pan into a food processor or immersion blender and pulse until completely smooth.
5. Serve piping hot, garnished with fresh cracked pepper.