Ingredients Carrots: 1 bunch medium carrots (approx. 8 carrots) 1 ½ Tbsp. olive oil ½ tsp. kosher salt 2 tsp. Street Eatzz Detroit Middle Eastern Seasoning 1 tsp. agave or honey Pomegranate seeds, fresh parsley, chopped pistachios for garnish Lentils: 1 ½ cup dry lentils (approx. 2 ½ cups cooked) 2 Tbsp. olive oil 1 ½ tsp. Detroit Middle Eastern Seasoning 1 tsp. salt ½ tsp. fresh ground black pepper 1 tsp. fresh squeezed lemon juice ½ cup chopped parsley Yogurt Sauce: 1 cup plain yogurt ½ cup chopped parsley ¾ tsp. salt 1 ½ Tbsp. freshly squeezed lemon juice ¼ tsp. black pepper ½ tsp. garlic powder Directions: Preheat oven to 375 degrees. Wash carrots well and trim the greens. Peeling is optional. Place carrots on a baking sheet. In a small bowl, whisk together olive oil, salt, Middle Eastern Seasoning, and agave or honey. Brush mixture evenly on carrots. Roast for 25-30 minutes, or until fork-tender and slightly browned. Meanwhile, cook lentils according to package directions. If desired, substitute all or half of the cooking water with vegetable or chicken broth to add more flavor. Drain lentils and season with remaining salt, black pepper, lemon juice, and parsley. Stir well to combine. For the yogurt sauce, simply whisk all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary. Serve carrots over a bed of lentils and drizzle with yogurt sauce. Garnish with more fresh parsley, pomegranate seeds, and chopped pistachios.

* Melted vegan butter: our two favorite easy-to-find brands are Earth Balance (the soy free variety) and Country Crock (we typically use the avocado or olive oil variety). * Brown sugar: light or dark brown sugar both work. * Cane sugar: we love using this organic cane sugar, which has a larger grain and gives these cookies a delicious, slightly crunchy crust! * Flax "eggs": ground flax meal + water create a gelatinous substance that functions as a binder to replace regular eggs. Read more here. * Gluten free all purpose flour: we use this blend from Bob's Red Mill! If you prefer a slightly drier cookie, feel free to add an additional 2 tablespoon to this recipe. * Chocolate chips and dark chocolate chunks: we use equal amounts of each for a variety of texture and extra chocolatey cookies. You can use just one or the other if preferred. Lots of chocolate = super decadent vegan chocolate chip cookies! Instructions Make the flax "egg": Stir together flax meal and water and let sit to thicken for 15 minutes.  Cream butter and sugars: Melt the vegan butter. To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove. Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes, until it forms a thick paste.  Mix dry ingredients: In a separate bowl, whisk together gluten free flour, oat flour, baking soda and salt.  Add flax "egg" and vanilla to butter mixture and mix until combined.  Incorporate dry ingredients: Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in both types of chocolate.  Portion and freeze dough: Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet. Freeze for 30 minutes.  Bake: Bake 5-6 cookies at a time (they spread quite a bit) for 12 minutes. (If baking smaller cookies, bake for 9-10 minutes). Let cool for 10 minutes before enjoying! EXPERT TIPS * Not gluten free? No problem! Substitute the gluten free all purpose flour and the oat flour with 1 ½ cups regular all purpose flour. * Don't skip the chilling. If you do, these cookies will spread a TON and they will be super thin. * The dough is going to be softer and more runny than you're probably used to. Don't panic! It should look like this (see photos above). * For a less doughy, slightly drier cookie, add an extra 2 tablespoon of gluten free flour to the recipe. * Pro tip: want those beautiful crinkly edges? Right after the cookies come out of the oven, place a large circular cookie cutter around the cookie and swirl it in a circular motion. This creates perfect crinkly edges (and makes the cookie into a perfect circle! I use this trick for photography). Learned this tip from Cloudy Kitchen on Instagram! How do you store vegan chocolate chip cookies? Store leftover cookies in a sealed container at room temperature for up to a week (although you'll probably eat them all before then!). You can also store these cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer (kind of like cookie dough!) or you can reheat each cookie for about 30 seconds in the microwave. Can you freeze cookie dough and bake at a later date? Yes! Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months. You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.