Food I Made This Week

Fudgy Black Bean Peanut Butter Brownies

(recipe courtesy of ThingsRFine)

And these are actually vegan unlike some of the other things I posted thinking they were vegan… but it turns out animal parts are in all kinds of weird things you would never suspect.

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Going into my new Breville Smart Oven….

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Yummmmm!!!

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These were really good, and you would never be able to tell there were black beans in them. Everyone loved them. I didn’t have any cocoa powder so I used hot chocolate mix… still tasted good. And instead of putting more chocolate bits on top, I sprinkled a little sea salt on top. I thought it would go good with the sweetness of the chocolate and peanut butter.
These were a big hit, and no one suspected they were vegan. ThingsRFine is right, telling people what’s in them afterwards is fun!

Here is the recipe:

Ingredients
1 15 oz can of black beans – drained and rinsed
1/4 cup creamy regular or maple peanut butter
2 tablespoons cocoa powder
1/2 cup quick oats
1/4 teaspoon salt
1/3 cup brown sugar
2 tablespoons sugar
1/4 cup coconut or vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup + handful chocolate chips

Instructions
Preheat oven to 350 degrees.

Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.

Stir in 1/2 cup chocolate chips and mix with spoon so they are equally distributed.

Grease 8×8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.

Bake the brownies for 16-18 minutes.

Once out of the oven, let cool, then sprinkle the handful of chocolate chips on top. Use a spoon or spatula to gently push them into the top of the brownies.

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Egg and Feta with Caramelized Onions Wrap

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On a bed of spinach with olives and feta, drizzled with honey, and all wrapped up in a tortilla.
It was gooooood.

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Left over Salad!

This is just a salad I whipped up with leftovers from the fridge. Nothing special but it made a nice picture 🙂
Tomatoes, onions, red bell peppers, cucumber, dehydrated carrots, black and green olives on a bed of spinach. The dressing is a mix of balsamic vinaigrette and organic honey.

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I was busy this week so didn’t get to do as much cooking as I would have liked. I’ll be trying out more vegan recipes next week. I also bought a new toaster oven and a food dehydrator so I’ll be experimenting with them as well.

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Random picture: As much as I don’t like the snow, it was really pretty today.
It looked like the Angels were throwing sparkles from the sky!

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11 comments

  1. Brownies looks great and the ingredients are interesting but tasty. I want to make the wrap it looks great and I love everything in it 😉 The salad looks really good too.

      1. It looks and sound like I would love it too! I like black beans just never had them in a desert dish, but I totally can see how it would work. Happy cooking 🙂

  2. I have seen the black bean brownie recipe but never made it, looks very good. Do you use the Enjoy Life Dairy Free chocolate chips? They are very good.

  3. Your brownie batter looks much better than mine did. Not sure what I did wrong when making mine, but batter wasn’t nearly as creamy looking as yours. They still tasted great though. 🙂

    Just got back from a 5-day trip where my vegan eating went out the door LOL. It was not a vegan-friendly area. Did my best, but I’m not eating sad lettuce and tomato salads when I’m on vacation! Managed to avoid red meat, and stuck to the regional seafood.

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