This fun little recipe reminds me of two-bite brownies, but I used a regular sized muffin tin to make them so they are probably more like a 3 or 4 bite brownie! Black beans are incorporated for added fibre and protein.
1 (16oz) can black beans
½ ripe avocado
½ cup brown sugar
¼ cup cocoa powder
¼ cup walnuts
1 Tbsp coconut oil
1 tsp baking powder
1 tsp vanilla extract
1/3 cup dairy-free chocolate chips melted
1/3 cup dairy-free chocolate chips
1/3 cup walnuts finely chopped
Combine all ingredients (except the last 2 topping ingredients) in a food processor and blend until smooth. Divide evenly into a 12-cup silicone muffin tray. Sprinkle with chocolate chips and chopped walnuts. Bake at 350F for 20-25 minutes. Allow brownies to cool completely, then pop out and enjoy!
How do you enjoy brownies? With ice cream or as is?
I’m one of those people that loves hummus, but has to be careful how much I eat – you know what I mean right?… the effects of beans! I love to add beans to many of my dishes but a few too many can create a bit too much gas and that can be embarrassing! This dish helps solve that problem by incorporating cauliflower instead of beans. It’s pretty similar in texture and I think tastes pretty good too…
One head cauliflower cut into florets
1 to 2 tsp canola oil to drizzle
Salt and pepper, to taste
1 clove garlic, minced
1/4 cup tahini
2 Tbsp lemon juice
2 Tbsp canola oil
Wash cauliflower florets then drain. Place in large bowl and lightly coat in canola oil. Sprinkle with salt and pepper, then place evenly on a parchment covered baking sheet and roast at 375F until tender, about 25 minutes. Flip halfway to ensure even cooking. Or use my Roasted Cauliflower recipe.
Once cauliflower has roasted and mostly cooled, add to food processor along with remaining ingredients and blend until smooth. Stop and scrape the sides to make sure everything is incorporated. If needed, add more water for thinner hummus. Keep in mind that it will thicken as it cools. Keep stored in covered container in fridge for several days. Serve with tortilla chips and enjoy!
This is a great recipe to prepare for a party or gathering. It’s full of lots of colour and phytochemicals to give you a nutritious appetizer or snack. Bring this to a pool party this summer and everyone will be asking you for the recipe!
1 (16oz or 400mL) can black beans
2 to 3 medium tomatoes, diced & water squeezed out
1 orange pepper, diced
1 to 2 avocados, peeled and diced
1/3 cup cilantro or parsley
¼ cup green onion, chopped
1 cup frozen or fresh corn
1 clove garlic minced
juice of 1 lime (about ¼ cup)
1 jalapeno finely diced or
3 to 4 dashes Tabasco (to taste)
2 Tbsp red wine vinegar
1 tsp salt
freshly ground black pepper
Combine all salsa ingredients in a medium bowl and mix. Combine all dressing ingredients in a measuring jug and stir. Pour evenly over salsa then stir to evenly coat. Keeps well in the fridge for a few days and might even be better the second day. After storing, stir it up to make sure all the salsa is coated in dressing. Serve with tortilla chips. Enjoy!
What do you put in your salsa? Leave your comments below…
Ahhhh…. on those hot summer days, imagine lying back relaxing by the lake or pool, the sun streaming down and the soft summer breeze on your face, with a cool refreshing drink in your hand…. Watermenonade – a nice twist on lemonade with the addition of watermelon.
1/2 small watermelon cubed (about 4 cups)
5 lemons (about 1 cup juice)
4 cups cold water or more
3/4 cup organic sugar
1/4 cup maple flakes or maple sugar
1 tray of ice cubes
Add watermelon to a high-powered blender and pulse until well pureed. Strain through a mesh strainer (optional) and pour the juice into a pitcher. Juice the lemons (about 1 cup) and add to pitcher along with water. Add sugar to desired sweetness. Store in refrigerator or serve immediately over ice and garnish with slice of lemon. Enjoy!
Enjoy this delicious dip warm or cold (my preference is warm). A great recipe to share with friends and is quite simple to prepare. The original recipe is from one of my favourite Canadian chefs, Dreena Burton. I’ve updated it by not blending the spinach in but rather finely chopping it and mixing it by hand.
¾ cup raw cashews (unsoaked)
1-2 medium-large cloves garlic, minced
¾ tsp salt
½ tsp dry mustard
freshly ground pepper to taste
¾ cup plain unsweetened nondairy milk (almond)
5-3 Tbsp lemon juice
2 cups artichoke hearts
2 cups loosely packed fresh spinach leaves
Preheat oven to 425F. In blender add cashews, garlic, salt, mustard, black pepper, milk and lemon juice. Blend until very smooth. Add half of artichokes and pulse through – in order to keep some chunky texture. Chop remaining artichokes and all of the spinach. In large bowl, combine artichokes and spinach with cashew mixture, mixing well. Transfer to an ovenproof (lightly greased) baking dish and bake for 17-20 minutes until lightly golden on top. Serve warm with tortilla chips. Enjoy!
This is a great dish to serve at a barbeque or picnic! Served cold, it can be cool and refreshing. Served warm, is comforting! I love the creamy avocado dressing…
2 pounds mini potatoes
1 bunch fresh asparagus
3 tsp canola oil
½ tsp salt
¼ tsp ground black pepper
¼ cup chopped green onion
¼ cup chopped fresh parsley
½ cup ripe avocado
½ Tbsp dried dill or 1 Tbsp fresh dill
1-1/2 Tbsp lemon juice
¼ tsp sea salt
freshly-ground black pepper to taste
Preheat oven to 400F. Line 2 baking sheets with parchment.
Wash and prepare potatoes. I like to cut them in half depending on their size. In large bowl, add mini potatoes and drizzle with 2 tsp of canola oil. Toss to coat. Add salt and pepper and toss again. Spread evenly over one baking sheet and bake for 30-40 minutes flipping half way. Bake until cooked through and lightly browned.
Next wash asparagus then cut each stem into about 3 pieces, discarding woody ends. Place into bowl and drizzle with 1 tsp of canola oil. Sprinkle with salt and pepper and place on 2nd baking sheet. Add asparagus to oven during the last 10 minutes of the potatoes roasting.
For the dressing, in a medium bowl, mash avocado. Add lemon juice, dill, salt and pepper. Mix well. Add roasted potatoes and asparagus and coat well. Serve right away warm or allow to cool, then store in sealed container in fridge. This recipe can be enjoyed warm or cool!
This is a versatile recipe that you can make quite quickly. It can be a delicious snack on the go or even a treat during the holidays. Nuts are a good source of protein and almonds are one of my top choices. Nuts are great for topping on a salad too. (Just make sure not to over-indulge since they are more calorie dense.) You can substitute your favourite nuts here or even use a combination like pecans, walnuts and cashews.
5-1/2 cups raw whole almonds
4 Tbsp canola oil
4 Tbsp pure maple syrup
rind of one navel orange
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp allspice
¼ tsp ground turmeric
4 Tbsp brown sugar
Preheat oven to 325F. In small bowl combine cinnamon, ginger, nutmeg, allspice, turmeric and brown sugar. Set aside spice mixture.
Line 2 large baking sheets with parchment paper. Then spread almonds evenly on each. Toast almonds for 6-7 minutes. Next, whisk together canola oil, maple syrup and orange rind in large bowl. Remove almonds from oven and to large bowl and coat almonds generously in oil/maple syrup mixture. Add the spice mixture and mix evenly. Return almonds to 2 cookie sheets, spreading evenly. Bake another 15-20 minutes, stirring every 5-10 minutes to ensure even cooking. Allow to cool completely. Enjoy!
This is a delicious go-to recipe from OhSheGlows and has a really nice brownie texture. I love how it seems light but chewy at the same time! I always make a double batch since they don’t last in my house! Here is the double batch recipe…
2 flax eggs
2 cups ground almond meal
1-3/4 cups brown rice flour or oat flour
4 Tbsp arrowroot powder
1 cup cocoa powder
1 tsp fine sea salt
½ tsp baking soda
1 cup (plus ½ cup) non-dairy chocolate chips
¾ cup vegan butter (Earth Balance)
2 cups organic sugar
½ cup almond milk
2 tsp pure vanilla extract
1 cup chopped walnuts
Preheat oven to 350F degrees. Line two square pans with parchment paper. In a small bowl mix 2 flax eggs (2 Tbsp flax seed mixed with 6 Tbsp warm water). Set aside to gel.
In large bowl whisk together ground almond meal, rice or oat flour, arrowroot powder, cocoa powder, salt, baking soda. In medium bowl melt 1 cup chocolate chips and vegan butter in microwave until most chips have melted, being careful not to over heat. Stir until smooth. Stir in flax eggs, sugar, almond milk and vanilla until combined. Add to dry mixture and combine well with spatula until there is no flour on the bottom of the bowl. Fold in walnuts. Press better evenly into the 2 square pans and sprinkle remaining chocolate chips on top pressing slightly into batter.
Bake for 30-34 minutes. Allow to cool completely before cutting into squares.
How do you eat brownies?
With (n)ice cream, fresh strawberries or simply as is?
This is a healthy, flavourful dish that is quick to prepare and very colourful. It makes a meal in itself, but could also be a side. I love the peanut based dressing!
4 cups Savoy or Napa cabbage, Romaine lettuce (or a combination) thinly sliced
1 medium carrot, julienned
½ cucumber, thinly sliced
2 green onions thinly sliced
1/2 red pepper thinly sliced
1/2 yellow pepper thinly sliced
¼ cup frozen edamame, thawed (or chickpeas)
squeeze of lime or lemon wedge
Toss all ingredients in large bowl. Prepare salad dressing:
Thai Peanut Dressing
1 Tbsp peanut butter
1 Tbsp water
1 Tbsp plain almond milk or coconut milk
1 Tbsp sweet red chilli sauce
½ tsp lime or lemon juice
2 tsp low sodium soy sauce
1-1/4 tsp rice vinegar
garlic powder, to taste
ground ginger, to taste
dash of Siracha
Combine all ingredients in microwave-safe jug. Heat on high for 30 seconds or so until peanut butter is melty. Whisk together and pour over salad. Toss to coat. Garnish with optional toppings. My favourite is crushed peanuts and squeeze of fresh lime juice.