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

Vegan-Dairy Free Cookies N' Cream Popsicle Recipe + #BlogPOPEvents Giveaway 9/12

Please Note: Some OREO products may be exposed to milk cross-contamination in the production process. 100 Calorie OREO Thin Crisps and other varieties are listed on PETA's approved 'accidentally vegan' list. While OREOs are commonly considered appropriate for Vegans, your personal diet and beliefs may require closer scrutiny when choosing which OREO product to include in your recipes. The following content is not sponsored. Enjoy!

Momma Told Me: The absence of something doesn't necessarily make it plain or boring.

As you know, this year, I've been exploring a variety of alternate food styles and playing with various recipes that meet restrictive diets. Not because I, personally, am ready to scratch these things off my everyday diet, but because I find the creativity involved with recipe development and unique substitutions makes for a more pure eating experience overall. Have you ever noticed the fewer ingredients in a recipe the more each individual ingredient and flavor stands out? When we're forced to scrutinize what goes into our food we naturally develop a stronger appreciation for the profiles and flavors being created.

Vegan and Paleo have been high on my list of experimentation this year- while, for me, Paleo has proved the toughest transition, Vegan can feel  much like 'normal' eating. Naturally, the bigger concern with observing Vegan diets is the respect to those who call themselves Vegan. My very first recipe involved honey, and I quickly learned to substitute honey with maple or agave- as bees are living creatures involved in the creation of honey, and it is not deemed a Vegan product. While we could go deeper into the culture and beliefs behind the Vegan lifestyle I'd much rather open your eyes through food.

Maybe you have or haven't heard a certain sandwich cookie brand is 'Vegan.' Well, truth be told, only a few OREO varieties make the official PETA accepted 'Accidentally Vegan' list. While all Vegans I know offline consume OREOS regularly the maker of OREOs lists the majority of their products not suitable for strict Vegan consumption due to the potential of cross contamination with milk. Consider this similar to a person with a nut allergy eating fruit leather produced on a manufacturer's line that has handled peanuts. While, in theory, OREOS are designed to be Vegan, chocolate dipped varieties and such do contain milk ingredients that may come in contact with other OREO products.

For our purposes, if you'd like to prepare the following recipe as strictly Vegan (no chance of milk contaminants) rely on NABISCO 100 Calorie OREO Crisps for your cookie portion. For all others, and a wide variety of modern vegans, original OREOs will do the trick. Don't assume, just because a sandwich cookie looks like an OREO that is is 'Vegan,' the ingredients included in OREOs are specifically approved as dairy free, while off brands are not.

To make these very simple Vegan Cookies N' Cream popcicles you will first need to invest in your own set of Popsicle molds. I recommend the silicone tube kind- though they can be hard to handle, when freezing, without a stand. Consider using a large mug or tumbler to serve as your carrier in the transition from liquid to solid. I keep out Popsicle molds inside the freezer door for quick access and stability. Naturally, if you plan on using glassware in the freezer remember sudden temperature changes can cause shattering- only ever use glass approved for contact with extreme cold.

Vegan Cookies N' Cream Popsicles
***click here for printable Vegan Cookies N' Cream Popsicles recipe

Ingredients:

5 Packages PETA Approved 100 Calorie OREO Thin Crisps

OR

12 Original OREO Cookies (May come in contact with milk in processing)

2 Cups Pure, Canned Coconut Milk OR Refrigerated Coconut Milk (Less Creamy, Less Calories)

2 TBS Pure Vanilla Extract

Materials:

6 Silicone Popsicle Molds

1 Popsicle Stand or 2 Large Mugs (to stand and freeze in)

Long Tea Spoon, or Wooden Skewer

Plastic Baggie

Directions:

1. If you are using whole, canned, coconut milk skim the top layer and stir. Combine your coconut milk with vanilla extract and stir.

2. Crush your OREO cookies of choice in a sealed baggie. Leave large chunks, and some smaller, finer chunks. Add a pinch of crushed OREO to the bottom of your popsicle mold.

3. Fill your popsicle mold, alternating OREO crumbles and coconut milk 3 times until full. Using a long tea spoon or skewer give the mixture a quick swirl to combine. NOTE: Canned, whole, coconut milk will provide the thickest, creamiest texture and require mixing. Thinner refrigerated coconut milk might shift a little in the freezing process.

4. Freeze popsicles for 3-4 hours, or until solid. Remove from freezer and place on counter for 2-3 minutes at room temperature before enjoying.

I particularly love this recipe because I can use 1 package of 100 Calorie OREO Crisps and Coconut Milk (refrigerated, not whole) and average about 140 calories a serving. That's not bad for an indulgent snack or dessert! Here in SoCal it will remain 'popsicle weather' for a few more months- I'm still running the air conditioning right now. To help you cool off, or simply explore more Vegan dessert options, I've put together a fun prize pack featuring your own popsicle starter kit and a few recipe books I particularly love. For grins and giggles let's have you check out PETA's Accidentaly Vegan list and share something you discovered was unexpectedly Vegan!

What Daughter Says: The addition of coconut milk in this recipe lends itself to an even creamier taste experience than traditional milk, in my opinion.

One Momma Told Me reader will win a Popsicle starter kit including Nature's Kitchen Silicone Pop Molds (6 count), Sunsella Popsicle Mold Stand, POPS! Icy Treats For Everyone by Krystina Castella (hardcover), and Vegan Desserts by Hannah Kaminsky (hardcover). Once you've entered, be sure to continue hopping along to all of the other amazing Blog POP! School Rules giveaways!

Vegan Peanut Butter Cheesecake Cups Recipe

Momma Told Me: Lighten Up A Little.

When I was a young girl it seemed like I could eat anything my heart desired without consequence. Momma wasn't one to indulge me, but she knew Pop was always more than willing for an excuse to get on his daughter's good side. Since he worked 5 days a week, and often late hours, the amount of time we spent together was precious, and he was happy to play the role of the 'nice parent.' Tic-Tac-Toe with Hershey's Kisses, ice cream sundaes the size of my head and candy bars dipped in peanut butter. When Monday's would role back around I'd always whine and complain as Momma sent me to bed without dessert, or forced me to eat my vegetables. "Little girls are sweet enough without all the extra sugar," she'd say.

As an adult I'm the master of my own domain- I can eat what I want, or don't eat what I don't want, whenever I choose. Alas, I don't have the metabolism of a young girl, and the feelings of excitement over sweets and treats are quickly replaced with those of guilt. While we're not committing to any major lifestyle changes, in the dietary department, quite yet, I do enjoy the exploration and challenges of cooking for our friends who have. Earlier in the year a league-mate went Paleo for 30 days and I was fascinated to learn about that.

Over the past year a close friend of ours has become quite the flag waving vegan. What started as a foray into vegetarianism is now a very passionate lifestyle belief. I am constantly moved to learn of his stories about food preparation, the connection to meat eaters and the drought, or the in humane practices of beekeeping. Naturally, like any lifestyle, there are many opinions and views to be seen; for the most part I applaud his decision to remain obedient to the Vegan way of life.

All this being said I was intrigued to hear that one of America's beloved junk food, cookies, makes the cut as Vegan acceptable- Oreos. In fact, there are several wonderful substitute ingredients in Vegan sweets that I rather enjoy- but a life without cheesecake? Well, I don't think I could envision committing to that. So, on the back of our Vegan Paleo Mock Snickers Bar post I set out to experiment with a Vegan approved cheesecake recipe. Using coconut milk as me 'dairy' substitute the result was quite remarkable- in fact, not a single person who tried this blindly second questioned that these were, in fact 'cheesecake.'

Perhaps the biggest drawback to following any major dietary lifestyle is that, the richer the ingredients, to more expensive the cost. Other than the meticulous hunt for Vegan peanut butter cups, this recipe was fairly affordable and yielded a good portion of servings. Even better they can, and should, be stored in the freezer for an extended life- so go ahead and make them ahead in batches!

While I'm not going to convert to a Vegan way of eating and living anytime soon, sorry I love my bacon too much, I do appreciate the cleaner eating and footprint of recipes like these. Try this Vegan Peanut Butter Cheesecake Cup recipe at home and see if you can fool your friends and family with this dairy free 'cheesecake'! Do you have a friend or family member with dietary restrictions? Whats a dish you've discovered, as a result, that you love?

What Daughter Says: Eating cleaner doesn't have to mean eating any less sweeter.

Vegan Peanut Butter Cheesecake Cups