Organic Granny

  Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.    And it turns out, it is delisssssshhh.  Yum yum yum yum.Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I. And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour. Not sure where these potato bakes can be purchased now. Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put: INGREDiENTS *1 1/2 C. (250 g) canned  Garbanzo Beans  / Chick Peas (well-rinsed) *1/4 C.  Almond Butter  (I used Maranatha Raw Almond Butter) *2 tsp.  Vanilla  (I used

We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare.   Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus.  Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter.  And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin!   I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans.  I'm going to try that another time, but for the sake of getting this delicious recipe out there: INGREDIENTS: 2 C. or 1 (15 oz) can cooked Chickpeas /Garbanzo Beans, or Pinto Beans , well drained 2 medium ripe Avocados , flesh only 3 Tbsp Olive Oil, or even better, Avocado Oil , plus more