Yummy, fudgey, protein-packed, black bean brownies

I didn't see a recipe anywhere online that would yield the kind of brownies I wanted with the kind of numbers I wanted, so I experimented.

These are made the way I learned how to make gourmet brownies, melting the chocolate & fat and adding the wet, then dry ingredients. The results is a dense, fabulous death by chocolate brownie you & the kids will love. Just don't tell them what's in it!

Average brownies have about 312 calories; 123 fat calories; 31g cholesterol; 47g carbs; 2g fiber; 33g sugars; 3g protein - these nutrition numbers are quite a bit better!

Ingredients:

15oz can Black Beans - drained & rinsed
1/2 cup Organic Unrefined Virgin Coconut Oil
1.5 cups Chocolate Chips
1-3/4 cup Brown Sugar
1 cup - ProPlus Soy Protein Powder- chocolate (3 scoops)
1.5 cups Garbanzo Bean Flour
1 TBS Vanilla Extract
4 Lg Egg, fresh, whole, raw
1/2 Cup PLUS 2 TBS Cocoa, dry powder, unsweetened
1 tsp Sea Salt
1/2 Cup Chocolate Chips- to sprinkle on top

Directions:
Preheat oven to 350 degrees.
Grease a 9"x 13" pan with butter. Dust with cocoa powder.
Puree black beans until smooth in food processor [Really process the beans so that the skins are completely almost disintegrated, and very, very smooth. Keep the sides scraped the sides down.]
Add pureed black beans, butter and 1 1/2 cups chocolate chips to a double boiler (can use pyrex bowl over pot of boiling water). Stir with a whisk until butter and chocolate are melted and smooth. Be careful of the bowl since it will become hot! Remove from heat.
Stir brown sugar and vanilla into chocolate mixture until smooth.
Add eggs 1 at a time, breaking yolks to make it easier to incorporate.
Combine flour, cocoa powder, baking powder and sea salt. Mix with fingers until combined. Add into chocolate a little at a time until just combined
 Pour into prepared baking pan and smooth the top of brownies, sprinkle with remaining chips.
Bake brownies for 30 minutes. Don't overcook, the brownies will continue to bake in the pan after removed from oven.
Allow to cool & cut into 24 pieces.

Nutrition Info:

24 Servings
Amount Per Serving
Calories		213.8
Total Fat		9.9 g
	Saturated Fat	7.3 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	0.8 g
Cholesterol		31.0 mg
Sodium		175.5 mg
Potassium		159.0 mg
Total Carbohydrate		34.1 g
	Dietary Fiber	2.9 g
	Sugars	27.6 g
Protein		5.9 g

Vitamin A	2.3 %
Vitamin B-12	7.2 %
Vitamin B-6	5.4 %
Vitamin C	0.0 %
Vitamin D	1.7 %
Vitamin E	0.0 %
Calcium	3.8 %
Copper	11.7 %
Folate	3.0 %
Iron	9.7 %
Magnesium	3.9 %
Manganese	7.0 %
Niacin	6.6 %
Pantothenic Acid	3.2 %
Phosphorus	6.7 %
Riboflavin	4.1 %
Selenium	1.0 %
Thiamin	6.3 %
Zinc	15.9 %

Quick, easy and DELICIOUS beans and rice lunch for one!

 This is a very quick and very nutritious clean-eating vegan recipe. So quick and so delicious, you will want more! The picture doesn't do it justice.

 

Ingredients
1 cup Stahlbush Island Farms Frozen Brown Rice and Black Bean
2/3 Chopped Onions Frozen
3 tri-color baby bell peppers, chopped
2 Tomatoes on the Vine, diced
1 tsp - Efa Gold - Raw Coconut Oil
1/2 tsp Ground Cumin
1/4 tsp Chipotle Chile Powder
1/4 tsp Ancho Chili Powder
2 packsTrue Lime Powder

Directions

1. melt oil in skillet
2. add onions, peppers and tomatoes
3. allow to cook down till tomatoes release their juices, add beans & rice and spices except Tru Lime
4. when liquid is almost absorbed, add Tru Lime and some fresh chopped cilantro if desired

Nutrition data: 
Calories: 377
Carbs: 69g (Don't freak about the carbs, this is clean eating, unprocessed carbs)
Fat: 8g
Protein: 13g
Fiber: 13g

Dreena's Three-Bean Curry Tomato Soup Review

I've been waiting to try this recipe from Dreena's Vegan Blog all week, it was just a matter of cooking up the chick peas, which is a bit time consuming, but well worth it. It was a lovely, rich spicy, brothy, soothing treat. It had lots of lovely texture and a lovely exotic spicy quality. Don't skip the spice combination, you'll be delightfully surprised. It is quite savory, don't let the "sweet spices" throw you. This will fill you up body and soul, and is especially good if you're sniffling like I am!

Three-Bean Curry Tomato Soup
This soup is a must for curry enthusiasts! It’s straight-forward to make, and combines three kinds of healthful beans with vivid curry seasonings (without too much heat!). Serve with a cooked grain or some whole-grain bread for a complete meal.
Recipe from Vive le Vegan!


1/2 tbsp olive oil (or other oil of choice)
1 1/2 - 2 cups chopped onion
1 - 1 1/2 cups chopped celery
1 cup chopped carrot
1⁄4 tsp sea salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 - 1 1⁄2 tbsp mild curry powder or paste (or more for extra heat)
1⁄2 tsp ground ginger (or 1/2 tbsp fresh)
1 tsp ground fennel
1⁄2 tsp ground cardamom (don't skip! adds beautiful flavor!)
1⁄4 tsp ground cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1⁄2 cups water
2 bay leaves
1/2 - 1 tsp pure maple syrup or other sweetener

In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt, and pepper, and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover, and let cook for 6-8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove bay leaves, and season to taste with additional sea salt and black pepper.  *Soup even better the next day! :)

Makes 8 or more servings.