Chocolate Brownie : The Vegan Bean Version

An easy way to avoid buttery baking is to just never have butter in the house - that's what I find anyway.  Having a huge sweet tooth butter soon ends up turned into cookies, cakes or slice - which always disappear faster than I'd like to admit.  Being butter free am I experimenting more and more with dairy, egg and gluten free treats. 

 

 

You may wonder how on earth I thought of using beans in a brownie.  I was making refried beans for dinner last week when I noticed how thick the bean mix became after just a little bit of mashing and simmering, and it got me thinking.

 

These brownies are amazing, fudgy and moist just like a brownie should be.  Full of fibre so one small slice is very filling, they're super simple to make and much easier on the pocket (and waist line) without the butter and chocolate that most conventional brownies require.

 

If using canned beans use the left overs in a salad, soup or chuck them in the freezer for later. If you can't find pinto beans (I buy mine dried, cook heaps at a time and freeze them) then try haricot or black beans.

 

If you haven't tried it yet then give my Tofu Chocolate Brownie recipe a go too.

 

Vegan Chocolate Brownie Recipe

Makes 16-20 Serves

 

Vegan Egg Mixture

3T Ground Flax or Linseeds

7½T Water (110ml)

 

3 Cups Pinto Beans (about 1.5 cans), drained and rinsed

½ Cup Sugar

½ Cup Coconut or Olive Oil

1 Cup Cocoa Power (or ¾ C Cocoa and 1t Instant Coffee Powder)

½t Salt

2t Vanilla Extract

2t Baking Powder

Optional Extras - Chopped Nuts, Chocolate Chips or Coconut

 

Combine vegan egg mixture and let sit for 10 minutes, till gooey and 'eggy'.

 

Preheat oven to 190°C Fanbake and line a 20cm square tin with baking paper.

In a food processing blend beans until smooth, about 2 or 3 minutes.  Add in remaining ingredients, including vegan egg mix, and blend until fully combined.  The mixture should spread easily - but not be runny (think thick butter frosting consistency).  If the mixture seems stiff pulse in a couple of tablespoons of water.  If using optional extra pulse these in too (or sprinkle on top before baking).

Spread into lined tray and bake for 20-25 minutes.  Cool for 30 minutes in the tin before serving.

 



Herb and Spice Garden Pasta

This summer I am having much better luck with my tomatoes.  Last year I was plagued with blossom end rot and tasteless tomatoes.  At the weekend I had half dozen large ripe tomatoes so with half a bag of pasta and a bunch of spinach I invented something for lunch.

I wasn't sure about putting basil with the Mexican type spice base but it worked well.

Herb and Spice Garden Pasta Recipe
Serves 4

1T Olive Oil
1 Large Onion, Diced
2 Cloves Garlic, Minced
2t Paprika
2t Smoked Paprika
2t Oregano
¼t Cayenne Pepper
6 Large Tomatoes, Chopped
250g Wholemeal Pasta (Penne)
Salt and Pepper
2C Spinach, Chopped
Handful Basil Leaves, Torn

Grate Cheese to Serve

In a large pan heat olive oil over medium-high heat.  Cook onions until soft.  Add in garlic and spices and cook for a minute or 2 (add a little splash of water if the spices start to stick to the pan).  Add tomatoes and cook until softened.  Add in pasta and 2 cups of warm water, season with salt and pepper.  Bring to a boil then reduce to a gentle simmer and cover for 15 minutes (check after 10 minutes and add a little more water if needed).  Remove lid, stir through spinach and cook for 5 minutes longer until pasta is tender and sauce is reduced.  Stir through basil and serve with a sprinkle of grated cheese.