spill the beans

I love chocolate. Are you surprised? When I spotted this recipe on a wonderful friend’s blog, I stopped for a moment and contemplated the fact that I had all the ingredients on hand to make these brownies my way [meaning, modifying some ingredients to suit my dietary preferences.] The only problem for me was that making them would mean I'd eat them...and if I was the only one home, I'd most likely eat more than I need to. So it took me a few days to whip up a batch haha! These brownies are moist, rich, and every bit as wonderful as I thought they would be. I do not have a picture for you [feel free to check out Cheri's blog, where she did indeed snap a photo] simply because I needed to get these babies portioned off and away from me before I ate the entire pan while making supper. These were a little too rich for my sweet little man, but that’s okay with me...it means more for me haha!

Blackbean Brownies

(from Spilling the Beans, found on cher stuff, and modified to be egg and dairy free by me)

1 cup rinsed and drained canned black beans

1 1/4 cups broken pecan pieces

1/2 cup vegan margarine, like earth balance

2 oz unsweetened chocolate

1/3 cup Bob's Red Mill Gluten Free Baking and Biscuit All Purpose Baking Mix

1/4 tsp sea salt

2 tbsp freshly milled flax, added to 1/4 cup cool water

1/2 cup naturally creamed honey

1 tsp vanilla

3/4 cup good quality dark chocolate chips

Preheat the oven to 350 F.

Spread the rinsed and drained beans out on a double layer of paper towel and blot gently with more paper towel to remove as much moisture as possible.* very important step

After milling the flaxseed, add it to the cool water in a cup, and set aside so it can form a gel. This is your egg substitute, and the binding ingredient for the recipe.

Melt the chocolate and margarine together in the micro-wave being careful to stir frequently so as not to burn the chocolate. Remove and let cool slightly. In a separate bowl whisk together the salt and flour, then set aside.

Place the dried-off beans and the margarine/chocolate mixture in a food processor and process until very smooth, scarping the walls of the bowl a couple of times. Add the flax gel, honey, and vanilla - process again. Scrape the mixture into the dry ingredients and gently fold together. Add the pecans and chocolate bits and combine.

Scrape the batter into a greased 8x8" pan and smooth the top. Bake for 25-30 minutes, or until the batter doesn't jiggle when the pan moves - a toothpick inserted would come out very chocolaty. Cool completely on a wire rack before cutting, so that the brownie can set completely.

Once cooled, store at room temperature for softer brownies, in the fridge for firmer brownies, or in the freezer if you lack will power and want to eat the whole pan. We all know where mine are haha!

What is your sweet weakness? Or are you like my Awesome Hubby and go for the salt?

Black and Green

Burgers have been a big part of my little families diet for... well a long time. As we've made the transition to a plant based diet, our lack of burgers has been the hardest part on my boys (harder than switching up our milk, cutting out yogurt - everything.) So, when I made these burgers, I served them with much trepidation. To my shock - and extremely pleasure - my boys love these! Darius told me they're the best burgers he's ever had, and my amazing Husband proudly told my brother that they were in fact veggie burgers, and not made of meat. If you're ready to dive into a burger that will lower your cholesterol - instead of the very popular alternative - give these a whirl. Oh, and don't be scared of the green color - when they're baked, they turn brown!

Blackbean and Greens Burger 

Ingredients

1/2 cup unsalted sunflower seeds

2 tbsp vegetable oil, divided

5 cups chopped greens (such as kale, swisschard, spinach)

1 cup chopped onion (1 medium)

2 cloves fresh pressed garlic

1 can black beans (19 oz), drained, rinsed and shaken dry (about 2 cups)

1/2 cup old fashioned oats 

3 tsp parsley

3 tsp cumin

salt and pepper to taste

Directions

1. In frying pan, toast sunflower seeds over medium-low heat until fragrant, about 5 minutes; transfer to food processor.

2.In same frying pan, heat 1 tbsp of the oil medium heat; saute greens, chopped onion, garlic and salt and pepper to season, stirring occasionally, until greens are bright and soft, about 5 minutes. Add to food processor.

3. Combine. Mix in oats and parsley. Add more oats if mixture looks too wet. Form mixture into patties. Cover burgers with plastic wrap and cool in fridge for at least 30 minutes*.

4.Preheat oven to 350°F. Place burgers on a lightly greased sheet pan (or use a non-stick baking pad) and bake 15 minutes. Flip burgers and bake another 10 minutes until firm and lightly crispy.

5.Top burger with garnishes and serve on toasted buns.

* letting the burgers set in the fridge is EXTREMELY important. The longer the burgers set, the better they'll hold together.

 

We ate these burgers with cabbage salad, guacamole, grainy mustard, sprouts, and spinach. So delicious! Seriously, my mouth is watering just thinking of these...they'll definitely be on the menu for next week!

 

Have you tried out a new recipe lately?

Heaven on Earth

While getting creative in the kitchen I made a little discovery that I have now made a few times. No joke. It is a gluten free, dairy free, egg free little number that has my taste buds singing! I started out with the express purpose of creating a muffin that I could share with family and friends in the gluten free camp.  Reports have been coming back that this 'muffin' is the BEST gluten free treat on earth - and while I am not one to brag, I think they might be right! Without further ado, I give you a little piece of heaven on earth!

 Chocoholic Banana Dream Muffins


3/4 cup rice flour
1 cup black bean flour
1/2-2/3 cup cocoa powder
3 large ripe bananas
1 cored apple
1 tsp vanilla
3 tsp baking soda
3/4 c honey
1 cup peanut butter
plus dark chocolate chips for sprinkling on top (I used roughly 2/3 cup)




Preheat oven to 300F convection (or 325F if not on convection)


Place banana and apple in vitamix and blend together.


Once pureed, add the honey, vanilla, and peanut butter and mix.


When all wet ingredients are completely mixed together, start adding the dry ingredients, stopping to scrap down sides and pulse mixer often.


Scoop mixture into lightly sprayed muffin tins (I use a canola oil cooking spray, you can use what you like best!) and sprinkle with chocolate chips. Place the muffin tin into the oven, and bake for 15 minutes, or until a toothpick inserted in the muffin comes out clean.


Let muffins cool on wire rack for five minutes, then gently lift muffins out of tins and onto rack to cool completely. Enjoy warm, cool, or frozen - they're amazing just about every way we've tried!

Have you made any yummy discoveries lately? Have you begun your Canadian Thanksgiving recipe search? I know I have!

Summer Salad

Despite my Dad's healthy lifestyle, he recently was diagnosed with high (I mean REALLY high) cholesterol. So, when I was assigned the salad for our recent get together, I scoured the Internet for a recipe that would not only be really tasty, but would make strides towards lowering his cholesterol (and my siblings and my cholesterol since this is a hereditary concern). Enter the Summer Salad. With black beans (fiber is great for lowering cholesterol), quinoa (a whole grain and complete protein), red and orange bell peppers (high in Vitamin C) and many other yummy nutritious ingredients. The version I found had hot peppers, and a heavier dressing than the one I used. My lighter version is delicious, and was such a hit that I'm sharing it with you! Enjoy.





Summer Salad (adapted from The Whole Life Nutrition Kitchen)

2 cans black beans, drained and rinsed

1 can whole kernel corn, drained and rinsed

1 1/2 bell peppers (I used red and orange), diced

2 1/2 vine ripped tomatoes, diced

1 c. green onions, diced

1/2 c. cilantro chopped

1 c. cooked qunioa

Mix the following dressing in a separate bowl before adding to the salad mix:

1/4 - 1/3c. Extra Virgin Olive Oil

1/2 -2/3 c. lime juice

1 1/2 tsp sea salt

1 tsp cumin

Let this salad rest in the fridge, covered with saran wrap, to allow the flavors to meld. Even my cilantro knocking hot husband loved this one - so try it out on your tough critics, for a potluck, picnic, or any  occasion really.

What are your favorite summer salads?