Black Bean Brownie Bites

I had some extra Date Paste and raw Cacao Powder from the Avocado pudding I made so I looked for another recipe that had the same ingredients.  Don't let the Black Bean ingredient scare you!  Kevin LOVES chocolate and he absolutely loved these brownies.  Frankly, I wouldn't even tell anyone there are beans in the brownies.  They'll enjoy them and not even know they are healthy.

Black Bean Brownie Bites

The Karma Chow Ultimate Cookbook by Melissa Costello

1/2       cup date paste (see recipe – allow 1 hour soaking time for dates)

            Coconut oil or spray for greasing pans

2          cups black beans (1 1/2 15-ounce cans – drained and missed)

1          ripe banana

1/3       cup agave nectar

2          tablespoons melted coconut oil

1/2       cup raw cacao powder

1          tablespoon vanilla extract

1          tablespoon cinnamon

1/4       teaspoon sea salt

1/4       cup oat or almond flour  (I used regular flour)

1          teaspoon baking powder

1/4       teaspoon baking soda

1/2       cup vegan chocolate chips

To make date paste:  Pour two thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all the ingredients into a blender and process until smooth, thick paste is formed.

Preheat the oven to 35o degrees.  Grease mini muffin tins with coconut oil or coconut spray.

In a food processor with the S-blade, combine the black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon, and salt until well combined and smooth. Transfer the mixture to a large bowl.

Stir in the almond flour, baking powder, baking soda, and chocolate chips.  Fill mini muffin tins about two-thirds full and bake 25-30 minutes or until a toothpick comes out clean.  Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack.

Pasta and "Meatless" Balls

These could also be served as little appetizers with toothpicks and a little sauce on the side.  I recommend cooking them until the outside is crisp as they tend to be a bit mushy if not cooked long enough.  We used our favorite Trader Joe's pre made tomato sauce - basil and garlic.

Pasta and “Meatless” balls

Melissa Costello “The Karma Chow Ultimate Cookbook”

1            lb. gluten-free spaghetti (prepared according to package)

2           15-ounce cans kidney beans, drained and rinsed

1/2         cup cooked brown rice

1/2         cup yellow onion, small dice

2            cloves garlic , grated

2            tablespoons extra virgin olive oil

2            tablespoons Braggs Aminos (replacement for Soy Sauce)

2            tablespoons tomato paste

1            tablespoon vegan Worcestershire sauce

1/2         teaspoon oregano

1/2         teaspoon thyme

1/4         teaspoon basil

1/4-1/2     cup gluten-free bread crumbs (Glutino brand is good)

            Tomato sauce of your choice

Cook paste according to package. In the meantime, puree the beans and rice in a food processor bowl until combined but some small pieces of the beans remain.  Scrape into large bowl and set aside. Add the onion, garlic, 1 tablespoon of the olive oil, Braggs, tomato paste, Worcestershire sauce, oregano, thyme, and basil.  Mix well, using your ands, kneading until doughy. Roll into small walnut-size balls.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat and brown the “meat-balls” on the skillet.  Serve on top of spaghetti with a generous serving of marinara sauce.

Potato Salad with Green Beans and Pesto

I love when a recipe doesn’t disappoint!  I would say eating this when it’s warm is the best but I’m sure it’s pretty scrumptious room temperature or cold.  We served this as a side with Tempe Onion Paprikash.  A great way to eat green beans!

Potato Salad with Green Beans and Pesto

(Adapted Jamie Deen’s recipe)

2  - 1/2            pounds baby red new potatoes, scrubbed and cut in half

4                     ounces fresh basil leaves (4 cups loosely packed basil)

1/2                  cup extra-virgin olive oil

1/2                  cup chopped pine nuts

1/4                  cup soy Parmesan

1                     large clove garlic, peeled

                       freshly ground black pepper

1 -1/2              pounds green beans, ends trimmed, cut into half

Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.

Add the basil, olive oil, pine nuts, soy parmesan, garlic and some salt and pepper to a bowl of a food processor, pulse until smooth.

Add the pesto to the still warm potatoes and toss all together.  Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.

Cucumbers

No recipe on this post, just a reminder to not forget how amazing raw cucumbers are!  Kevin picked these sweet cucumbers up at the Farmer's Market and I decided to precut a bunch to have ready to snack on.  Leaving the skin on adds extra nutritional value and also keeps it crunchy.  All you need is a little salt and that's it.  Cucumbers are a great source of potassium and contains unique anti-oxidants -- Vitamin-C, Vitamin-A and Vitamin K.  Try replacing a salty chip snack with a couple of cucumber slices!

Brussels Sprout Salad

This is a great side salad or main dish salad for summer or Thanksgiving.  The original recipe calls for cheese but I replaced with toasted pecans which added a nice, rich flavor.  Kevin brought home some raw olive oil from the farmer's market and I've been waiting for a special reason to use it.  The salad dressing was the perfect opportunity to put it to use.

Brussels Sprout Salad

Adapted from Jamie Deen recipe

1            pound Brussels sprouts, ends trimmed and sliced into quarters

2            tablespoons olive oil

              Kosher salt and freshly ground black pepper

5            big handfuls baby arugula

1            Fuji or Gala apple, diced

1            cup red seedless grapes, sliced in half  (I used 1/3 cup dried cherries)

1/2         cup pecans (warmed on stove top for a few minutes)

              Simple Vinaigrette  (recipe follows)

Preheat oven to 400 degrees. Line a baking sheet with foil for easy clean up. 

Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30-35 minutes.

Add the arugula, apples, grapes or dried cherries and pecans to large salad bowl.  Add roasted Brussels sprouts and toss everything together.  Drizzle with about 1/2 cup of Simple Vinaigrette.  Toss everything together.

Simple Vinaigrette

3/4         cup olive oil 

1/4         cup red wine vinegar (or your choice of vinegar)

1            tablespoon Dijon mustard

1            shallot, minced

              kosher salt and freshly ground black pepper

           

Add the oil, vinegar, mustard and shallots to a jam jar and shake it up.  Taste for seasoning and adjust as necessary with salt and pepper.

Choco Chocolate Chip Avocado Pudding

I love that this pudding is not made of soy it gets it's creaminess from avocados!  Agave and dates give it sweetness and cacao powder gives it a nice, rich chocolate flavor.

Choco Chocolate Chip Avocado Pudding

The Karma Chow Ultimate Cookbook by Melissa Costello

Info on Cacao Powder

http://www.energeticnutrition.com/ojio-ultimate-superfoods/cacao-powder.html?gclid=CKWX16XS0rgCFUhgMgodiVcAhQ

1            cup cashews, soaked for 2 hours

2            ripe avocados

1/3         full-fat coconut milk

1/3         cup raw cacao powder (purchased in health food store)

2            teaspoons vanilla extract

1/3         cup agave or maple syrup

1            tablespoon arrowroot powder

1/4         cup date paste  (see below)

1            tablespoon melted coconut oil

1/8         teaspoon fine sea salt

1            cup vegan chocolate chips

**Date Paste: Pour two thirds cup of hot water over one cup pitted dates and soak for about an our, put all ingredients in a blender and process until a smooth, thick paste is formed.  ***I didn’t have a full cup of dates so I used about 1/2 – 3/4 cup and I still had some left over.  If you have paste left over, you can always pour over soy ice cream.

Drain the water from the cashews.  Combine all of the ingredients except the chocolate chips in a blender and blend until smooth and creamy.  Stir in the chocolate chips.  Refrigerate for at least 2 hours to set.

Corn and Tomato Soup

Since I usually have frozen corn on hand, and lots of fresh basil from the garden, I thought this would be a good soup recipe to have on file.  Next time I make this I'm going to try the frozen Roasted Corn from Trader Joe's for a little kick

Corn and Tomato Soup

Adapted from Giada De Laurentis recipe

2            tablespoons extra-virgin olive oil

2            shallots, coarsely chopped

1            teaspoon kosher salt

1/2         teaspoon freshly ground black pepper

3 -1/4 c. frozen corn, thawed  (1 pound)

3            cups vegetable stock

2            medium tomatoes, seeded and chopped into 1/2 pieces

1/4         cup fresh basil leaves, chopped

In a 3-quart saucepan, heat the oil over medium=high heat. Add the shallots, salt and pepper.  Cook, stirring occasionally, until soft, about  3 minutes. Place the cooked shallots, corn and vegetable stock in a blender.  Blend until smooth.

Pour the corn mixture back into the saucepan.  Bring the mixture to a simmer over medium heat.  Cook for 5 minutes, stirring occasionally.  Remove the pan from the heat and stir in the tomatoes and basil.