Live WFPB Cooking: Chickpea Chowder & Chocolate Chip Cookies: Cook with us!

Get our Cookbook here: https://pbwithj.thrivecart.com/ff-ebook/ Become a Member of PB with J here: https://tinyurl.com/47tae3nd Join me for a fun and interactive live cooking session as we dive into two recipes from my new cookbook, PB with J: Family Favourites! 🍲🍪 We’ll whip up a comforting bowl of Chickpea Chowder, perfect for cozy evenings, and finish with a batch of warm, gooey Chocolate Chip Cookies that are sure to satisfy your sweet tooth—all plant-based and simple to make! Grab your ingredients, cook along with me, and ask questions in real-time. Whether you're a kitchen newbie or a seasoned cook, this is your chance to bring a taste of PB with J to life in your own home. Let’s chat, cook, and have some fun! Don’t forget to tag me in your finished creations! 🌱✨ CHICKPEA CHOWDER 1 onion, diced (150g) 2 large stalks celery, diced (100g) 2 carrots, peeled and cut into half-moons (or quarter depending on the size) (120g) 1 1/2 cups chickpeas, cooked (250g) 4 cups water or vegetable broth (960g) 1/2 cup aquafaba (optional) (120g) 1 tbsp miso paste (18g) 2 tbsp tomato paste (30g) 1 tsp garlic powder (3g) 1 tsp thyme (1g) 1 tsp oregano (1g) 1/2 tsp sea salt, more to taste (3g) 1/4 tsp pepper, more to taste (0.5g) 1 large russet potato, diced (200g) 1 portobello mushroom, diced (or an equivalent amount of another mushroom) (100g) 2 handfuls spinach or kale (60g) 1 tbsp apple cider vinegar (or lemon juice) (15g) Hot sauce (optional, to taste) COOKIES 1/2 cup tahini, fresh and liquid 1/3 cup maple syrup 1 tsp vanilla extract 1 cup oat flour 1/2 tsp baking powder 1/4 cup non-dairy chocolate chips flaky sea salt, for sprinkling