Archives for posts with tag: black beans

IMG_2715

These are gooey black bean brownies from a recipe by Ella Woodward. Some of Ella’s recipes appeared in the paper when I was last in the UK, nearly 18 months ago, and my mother-in-law showed them to me. I was intrigued by this particular recipe, which uses black beans to make brownies. I finally got around to making them, and I’m still not entirely sure what I think of them, to be honest.

The recipe is… odd. It calls for an enormous amount of apple puree, an enormous amount of milk and quite a lot of maple syrup. I cut back on all of these, because I was worried about how sloppy the mixture was getting, and I didn’t want it to be too sweet. I had already messed with the recipe by using almond pulp instead of ground almonds, as part of my eternal quest for ways to use up almond pulp.

Perhaps I should have used a smaller sized baking tray, given that I’d reduced the volume, so it’s not surprising that my brownies turned out quite flat. They’re certainly gooey: mine are so moist that I had to use baking paper to stop them sticking together when I packed them into a container. (Maybe I should have cooked them longer?)

I kind of like these brownies, but they really are a little odd. ┬áMaybe they’re just too moist for me. Ella is right, you can’t taste the black bean, even with the reduced amount of maple syrup that I used. I’m not entirely sure that I’d make this recipe again, though it was an interesting thing to try.

 

Beany chili with amaranth polenta

My partner made a chili based on the Meaty Beany Chili recipe in Isa Does It, but with added lentils and leaving out a couple of herbs and spices. One night we ate the chili in burritos, then the next night I decided to prepare some polenta to eat with the leftovers.

I found a recipe called “Amaranth Polenta with Roasted Chiles” in Terry Hope Romero’s Viva Vegan. Sadly, since this meal was intended for the whole family, I left out the chilis from the polenta completely. But I did include some amaranth, which was my very first time cooking with amaranth (marketed as an “Aztec superfood”!). I thought the amaranth polenta was very tasty and paired well with the chili, especially with some guacamole on top.

Kerryann's chilli con veggie

For years, chilli was my husband’s signature dish. I guess he missed not making it for me since I became vegan, because last week he did some googling and found a recipe called Kerryann’s chilli con veggie (on Jamie Oliver’s website). Then he cooked it for me and it was delicious. Just as well, because it makes a huge amount so we ate it for 3 nights and we all enjoyed it.

This recipe has kidney beans, black beans, lentils and the surprise inclusion, leeks. We all enjoyed it. Mine is pictured here with My Life Biocheese grated on it. This is a “fasting cheese” from Greece which is vegan, looks like a softish cheddar, grates and melts well… and I like it. I do detect a mild coconutty after-taste, but that’s fine. I was very excited to see it in my local supermarket earlier this year, and will definitely buy it again.

Next time we have chilli I might try making vegan sour cream using this recipe from Oh She Glows.