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Black Bean Brownies
I know it sounds crazy but these taste great and you can’t tell it’s got beans in it!
1 540 mL (19 fl oz) can no sodium added black beans, drain in strainer and rinse to get rid of foam
3-4 tbsp almond milk
2 flax eggs (2.5 tbsp ground flaxseed and 6 tbsp water)
3/4 cup cocoa powder (vegan)
1/3 cup organic coconut palm sugar (or whatever sugar you’d like to use)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Some chopped walnuts for topping (optional) – I didn’t add
Instructions:
Preheat oven to 350 degrees F.
Put all ingredients into Vitamix or if you have a food processor even better. I pre-mashed the beans in a bowl with a hand masher because the blender sometimes has a bit of trouble with drier thick mixtures.
Blend, adding more almond milk to make it a creamy texture, not too thick something akin to frosting. Add more non-dairy milk if too thick to pour.
Put mixture into a non-stick muffin pan. Optionally add some chopped walnuts on top.
Bake for about 20-25 minutes (or more depending on your oven) until a toothpick comes out clean and it starts to crack and separate from pan.
Let cool for at least half an hour before putting in a container and storing the fridge.
Eat one before putting in the fridge if you want some warm, brownie goodness. 🙂
Rice and Beans with Salsa and Tortillas – Plant-Based Tasty Filling Meal
2 cups of dry brown rice (cooked as per instructions but I now cook like pasta, drain and cover for 5 minutes to steam)
2 cans of black beans (drained and rinsed). Also see my black beans sauce recipe.
1 tsp cumin
Salsa (from jar, I use President’s Choice Extra Chunky Hot Salsa)
2 corn tortillas (I order mine from http://www.latortilleria.ca they ship to many countries)
Cook up the brown rice (bring to boil and let simmer for at least an hour) and add 2 cans of black beans, then store most of it in the fridge for leftovers. You can add a cup of frozen corn as well which is quick. On a plate add the rice/beans, a side of salsa and put the cumin on the rice/bean mixture.
For the tortillas there are many options. I bake mine in the oven or in the toaster. Great for nacho chips as well!
Healthy Cooking Can Be Quick and Easy
I hear a lot from people I talk to that eating healthy is expensive and time consuming. They would like to go plant-based but they don’t have the time. Well I’m here to smash those myths!
This meal was so easy. On weekends or some evening cook up a big batch of brown rice. Then when you get home, open a can of kidney beans, rinse them in the strainer and add to a plate of rice. Throw in the microwave for a few minutes. I added cumin after heating and put a side of hot chunky salsa on the plate. I also toasted 2 yellow corn tortillas (non-gmo, no fat) in the toaster – set fairly high as these are thin and you want them to be crunchy.
Baked Nacho Chips No Oil
Preheat oven to 350F and lay down a number of no oil corn tortillas right on the track. When I make my bean dip I use quite a few like 15 or more for 2 people, but for just a plate of rice and beans you can bake 2 or 3 tortillas. Bake until crispy which could be 10 minutes or more/less depending on your oven. Watch carefully. Before getting crispy they will be a little bendy which is not ideal. And too much they can get burned. Then break them up into pieces. I used to cut them beforehand using a pizza cutter into 6 pie shaped pieces, which you could also do and put on a baking sheet lined with parchment paper.
Easy Banana Milk Recipe
Ingredients:
1 ripe banana, any size
1/2 cup of cold filtered water (more if required to thin out)
Blend banana with water on high for a few seconds until blended using Vitamix or similar blender. So easy! Add water if it’s too thick and blend again. Most likely doesn’t store well (will oxidize) so use right away as a drink or my favourite on my cereal.
