Ooooey Goooey Black Bean Brownies

This recipe for Black Bean Brownies was inspired by the recipe on one of my favorite blogs: Chocolate Covered Katie.  I know what you're thinking... BLACK BEANS AND CHOCOLATE?! ICK!  But I assure you, these are some amazing brownies.  Imagine those traditional brownies that are a little under cooked and are all warm and gooey in the middle...this is how these turn out!  

      You will need:

1 can of black beans (I recommend low sodium) drained and rinsed very well

2 tbsp cocoa powder (more, if desired)

1/2 cup quick oats (steel cut oats work well)

1/4 tsp salt

1/3 cup agave (The amaretto agave is awesome!)

2 stevia packs

1/4 cup coconut oil

2 tsp pure vanilla extract

1/2 tsp baking powder

2/3 cup chocolate chips (with more for the top)

Directions:

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Blend until smooth. Stir in the chocolate chips, then pour into a greased 8×8 pan. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes. These brownies will firm up as they cool.  When you first take them out of the oven, they may seem undercooked.  I assure you, they get firmer as they cool.  

Serve by themselves or with a scoop of Coconut Bliss Vanilla Ice cream and vegan whipped cream.

Leo's Summer Soup (Inspired by Thrive)

This delicious, cold soup is both filling and refreshing.  I would recommend it with a nice salad or a light sandwich.

Ingredients:

2 ripe avocados

4 cucumbers (peeled and seeded)

Juice from one lemon

2 tbl Veganaise

3 tbl Dijon mustard

Cilantro

Pepitas

Sriracha

Directions:

Seriously, this is a fast, easy, delicious recipe!  Take all ingredients, except the pepitas and the Sriracha and put in a food processor or Vitamix until smooth and creamy.  Garnish with the pepitas and sriracha. Serve cold.

Club Sandwich

I know anyone can make a sandwich (Well, that may not be true…) but I wanted to share my spin on a classic sandwich!

You Will Need:

-3 slices of vegan, multi-grain bread (make sure to look for honey!)

-4 slices of Tofurkey Roast Beef

-4 slices of Tofurkey Smoked Turkey

-2 -3 slices of veggie bacon (I used Light Life brand)

-2 slices of Daiya swiss cheese

-2 -3 slices of tomato (depending on size)

-A few thin slices of avocado

-2 teaspoons of sriracha (more or less to taste)

-1  tablespoon Veganaise

Directions:

-Cook bacon as instructed on the package.  I threw mine in a skillet with a little coconut oil.

-Mix the sriracha and Veganaise together to form a spicy mayo and spread on the outer two slices of bread.

-On the bottom slice of bread, stack the cheese and the Tofurkey on top on the layer of spicy mayo and top it off with the dry slice of bread.

On top of the dry slice of bread, top with bacon, tomato slices, and avocado slices.  Top with the third slice of bread with the spicy mayo.

Enjoy!

Pineapple Stir Fry over Quinoa

Ingredients:

1 pack of seitan of your choice (I used seitan strips)

1 cup of dry quinoa

1 yellow onion - Chopped

½ fresh pineapple – in bite-size chunks

1 large pepper of your choice (I used orange) – chopped

1 cup of mushrooms of choice (I used regular mushrooms)

Coconut oil

Braggs Liquid Aminos – to taste

Korean BBQ rub – to taste (I used a dry rub)

Handful of crushed, raw cashews

Directions:

-       -Prepare quinoa per the directions on the package.  Typically this will require you to soak and rinse it.  I made mine by boiling 2 cups of water and adding in 1 cup of quinoa.  I let simmer for 20-25 minutes until it was fluffy.  I did add a bit of Braggs Liquid Aminos in the boiling water for a bit of extra flavor.

-       -While the Quinoa is cooking, start sautéing your chopped onions and seitan in coconut oil.  As your onions start to soften and your seitan starts to brown, add in the chopped peppers and cashews.  Your heat should be on medium to medium high.

-       -As everything starts to cook, add in a few squirts of Braggs Liquid Aminos and sprinkle in your Korean BBQ rub (I used about a tablespoon).

-       -This is a good time to add in your pineapple and mushrooms.

-        -Turn down the heat to medium to medium low and stir occasionally until the Braggs has pretty much evaporated.

-       -By this time, the quinoa should be done.

-       -Make a bed of quinoa on a plate and just scoop the sauté on top and enjoy!