Black Bean Brownies

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
• 1/4 tsp salt
• 1/3 cup pure maple syrup, honey, or agave (75g)
• pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Instructions

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

Read more at https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#7j8z2DQjUgQZI5QA.99


https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

Curried Couscous ala Mendocino Farms SOOOO GOOD!

Mendocino Farms' curried couscous with roasted cauliflower

50 minutes. Serves 10

1 (1-pound) box Israeli couscous or orzo

1 head cauliflower, florets broken into pieces

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons salt, more to taste

1 teaspoon cayenne pepper, more to taste

3 tablespoons light brown sugar, more to taste

3 tablespoons oil

2 small carrots, peeled, finely diced

1 cup vegan mayonnaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juiced

1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

EACH SERVING

Calories 390

Protein 7 grams

Carbohydrates 46 grams

Fiber 4 grams

Fat 19 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 5 grams

Sodium 513 mg

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Creamy Cauliflower Soup

2 c cauliflower chopped
½ c celery chopped
½ c onion chopped

2 tablespoons flour
2 tablespoons butter or coconut oil
1 can coconut milk
1 teaspoon sea salt
¼ teaspoon curry powder
1/8 teaspoon black pepper


Simmer cauliflower, celery, onion in water for 20min until very tender.  Drain, but save 1 cup of water to add back in.  Blend at low speed. 

Make a white sauce with the rest of the ingredients and mix in puréed veggies.  

(to make white sauce, melt butter in sauce pan, add flour. Fry this mixture for about a minute...stirring.  Slowly whisk in the coconut milk, keeping a smooth consistency.  Add in seasonings.)

***NOTE: I haven't done this, but I might sauté the veggies in coconut oil, then add the milk and rest of ingredients without the flour.  Boil for 20 minutes.  Cool slightly, then blend.

Yellow Split Pea Soup

2 onions, finely chopped

4 medium zucchini, finely diced

2 cups yellow split peas, soaked over night or for several hours

2 boxes of veggie broth 

1 teaspoon ground turmeric

salt and pepper

Soak the split peas over night.  Rinse twice and drain. 

Sauté onion and zucchini in oil until tender.  I add salt here. 

(NOTE: Instructions say to save out a couple handfuls of the diced zucchini to add to soup at the end.  This is actually really good, but you are supposed to steam or boil the zucchini before adding.  What I do is pull out some of the sautéed zucchini and onion to add.) 

 

Add veggie broth, turmeric, split peas.  Bring to boil and simmer for a couple hours until peas are very tender.   Add salt and pepper to taste now or at the end.  

Blend smooth-ish.  Add in sautéed veggies before serving. 

Sweet Potato Soup

4 cloves garlic
2 onions
4 pinches ground ginger
1-2 pinches red pepper flakes
Coconut oil
1 3/4 pound sweet potatoes, cubed (800 grams)
1 3/4 cup vegetable broth (400 ml)
1 3/4 cup coconut cream/milk (400 ml)
1/3 bunch cilantro
salt and pepper

Sauté garlic and onion in coconut oil.  Add in ginger and red pepper flakes, and sauté another minute.  Add sweet potatoes, sauté a few more minutes.  Add veggie broth and coconut milk.  Bring back to boil and simmer 10 minutes until  sweet potatoes are tender.  Add chopped cilantro.  Remove from heat and cool slightly.  Add to blender and blend smooth.

NOTE:  This is a UK recipe, so that is why the weird amounts.  I find it easier to use my scale and weigh the ingredients to match the UK quantities.

This is also an alkalizing and vegan recipe.  SUPER good.

Makes 5-ish servings.