Servings – 4 Servings
1 tablespoon olive oil
1 medium yello onion, chopped (approx 1 cup)
3 medium garlic cloves, minced
2 tablespoons chopped saga (approx 10 sage leaves)
4 cups vegetable broth
2 tablespoon of VegeWay Pumpkin Seed Protien Powder
1 15oz can of pumpkin puree
1 15.5oz can of cannellini beans
1 teaspoon turmeric
½ teaspoon nutmeg
1 teaspoon salt
Pepper to taste
In a 4 quart pot, heat olive oil over mediu mheat.
Add onion and cook for 5-7 minutes, or until translucent.
Add garlic and sage and cook for another minute, or until fragrant.
Add broth, Vegeway Pumpkin Protein Powder, pumpkin, beans turmeric, nutmeg and salt and stir to combine. Bring to a simmer.
Transfer to a high-speed blender or use an immersion blender to puree the soup. If using a high-speed blender, transfer soup back to the pot. Let cook for 5-10 more minutes on medium-low heat.
Add pepper to taste.
Optional: Garnish soup pumpkin seeds.
Vegan Protein Christmas Cookies
1 cup of oat flour
1/2 cup + 2 tbsp coconut sugar
1/4 cup Vegeway Raw Pumpkin Seed Protein Powder
1/2 tsp baking powder
1/2 tsp salt
3 tbsp coconut oil, melted
5 tbsp peanut butter
1 and 1/2 tbsp almond milk
2 tbsp cocoa powder
1/4 cup chocolate chips
Optional: 1/4 cup chopped roasted peanut.
Preheat oven to 350oF and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the oat flour, coconut sugar, Vegeway Raw Pumpkin Protein Powder, baking powder, and salt. Add the melted coconut oil, peanut butter, almond milk, vanilla extract, and chopped peanutes if using. Mix until well combined using a wooden spoon.
Transfer half of the dough to another mixing bowl. Add the cocoa powder and 1 tbsp of almond milk. Mix until well combined. Stir in the chocolate chips. If the dough seems too dry, add one more teaspoon of almond milk until you get the texture of a cookie dough.
Take about one and a half tablespoon of the chocolate cookie dough. Roll into a ball. Take one and a half tabelspoons of the peanut butter cookie dough and roll it into a ball. Combine the two balls together to form one larger ball. Place it on the baking sheet and flatten with the palm of your hand, smooth the edges. You want to shape it into a cookie shape since it won’t spread or flatten during baking. Repeat with the remaining dough.
Bake for 13-15 minutes, or until the edges appear golden brown. Remove from the oven adn let cool completely on the baking sheet. Cookies will be soft at first but will firm up as they cool. You can press a few more chocolate chips on top while the cookies are still warm.
To store: Place them in an airtight container, or wrap each cookie individually in a plastic wrap. Cookies will keep for up to 2 weeks at room temperature.