Vegan Cooking with TLC

When I first discovered a black bean brownie recipe, I was incredibly skeptical. I couldn't imagine how beans could make a dessert, but I've now developed two black bean brownie recipes. Who knows I might even create some more as time goes on. It's not as sweet as a typical brownie and has more of a dark chocolate flavor. The hazelnut butters nods a bit toward Nutella, at least to me. Black Bean Hazelnut Brownies 2 cups cooked and drained black beans (reserving ½ cup liquid)* 2 tablespoon ground flax seeds 2 tablespoons hot water 1 cup hazelnut butter ¼ cup date sugar 2-4 tablespoons molasses ** ¼ cup cooking liquid from bean 2 teaspoons vanilla extract ½ cup cacao powder ½ teaspoon baking powder 1 teaspoon cinnamon *** ¼ teaspoon cardamom **** 1 teaspoon matcha powder , optional ¼ cup cacao nibs or vegan mini chocolate chips , optional Preheat oven to 350 degrees. Mix flax seeds and water. Set aside to thicken slightly

I usually only make hazelnut butter when I need it for a specific recipe. I'm not sure why because it also tastes good spread on bread, drizzled over fruit, or with chocolate. I suppose I just don't think of it unless I have a specific recipe in mind. It is a bit more work than peanut butter or almond butter, but it has a distinct flavor. Hazelnut Butter 4 cups hazelnuts Spread hazelnuts on a large sheet pan or cookie sheet with a rim. Roast hazelnuts at 350 degrees until skins begin to brown and fall off, about 10-15 minutes.* Remove from oven. Spread on a lint-free towel . Let cool until easily handled. Turn the sides of the towel over the nuts and begin to rub them together to remove as a much of the skin as possible.** Place in a food processor and blend until smooth and buttery. The hazelnut butter might seem a bit too liquefied, but it will firm up some once placed in the refrigerator. Store in an airtight container in the refrige

Black Beans for Desserts 2 cups dried black beans * Water for soaking Water for cooking 1 bay leaf Place two cups of dried black beans in a large bowl . Cover with water and soak overnight. Drain beans. Place beans in a 3-quart sauce pan and cover with water, approximately 4-6 cups. Add bay leaf. Bring to a boil. Skim off any foam that rises to the top. Lower heat to a simmer. Cook until beans are soft but not mushy, approximatel y 60 minutes. Remove bay leaf and discard. Cool completely. Store in the refrigerator. * This will make more than you need for most dessert recipes, but I just use the leftovers in dinner or for lunch that day. NOTE: I use organic ingredients whenever possible, so I rarely use the word in my ingredients list.

I titled this recipe Buttery Potatoes and Cauliflower because it always reminds me of eating buttered boiled potatoes at my Grandma Stamm's house as a child. I really have no idea why because the two have very little in common beside the potatoes and the boiling.  This recipe makes a wonderful side dish, but I often make it for my lunch. It's easy, quick, and contains an abundance of healthy ingredients. I make several different versions of it including a version that can serve as an entree. I will share those versions in coming months. Buttery Potatoes and Cauliflower 4 medium potatoes* 1 medium carrot 1 small head cauliflower 2 cups vegetable stock 1 tablespoon ground flaxseeds 1 teaspoon no salt seasoning ½ teaspoon paprika ½ teaspoon turmeric ½ teaspoon caraway seeds 2 teaspoons dill weed ¼ cup nutritional yeast Cut potatoes, carrots and cauliflower into small pieces, bite size. Add enough water to cover the bottom of a medi

These granola bars work great for a breakfast on the run, a day hiking, or an afternoon golfing. They make an easy mid-afternoon snack or even a simple dessert. I might like them a bit too much. They never last very long around my house. This particular version is fairly sweet. As I mentioned in a previous recipe, maple syrup doesn't have the nutritional value molasses has; however, it enhances the flavor of these granola bars. Everything else in this recipe is included for its nutritional value as well as the flavor. Sweet Peanut Granola Bars ½ cup peanut butter 1 banana, mashed 2 tablespoons molasses 4 tablespoons maple syrup 1 teaspoon vanilla extract 1 teaspoon cinnamon * 1 teaspoon ground ginger ¼ teaspoon cardamom ¼ teaspoon nutmeg ** Pinch of ground cloves 2 cups thick rolled oats 1 tablespoon goji berries 2 tablespoons dried blueberries 1 tablespoon cacao nibs 1 teaspoon hemp seeds 1 tablespoon ground flaxseeds Preheat oven

I love citrus infused water and make several versions of it. This is my most basic version with ingredients found at any grocery store at any time of the year. Citrus water makes it a little easier for me to drink enough water during the day. The light citrus flavor makes it a bit more interesting than drinking plain water. Citrus Water 1-2 fresh limes 1-2 fresh lemons 1-2 fresh oranges 32-40 ounces water Wash limes, lemons, and oranges really well. Slice limes, lemons, and oranges. Remove all seeds. Gently massage flesh of fruit over a 32-40 ounce pitcher allowing juice to fall into pitcher. Place the sliced fruit in the pitcher and add water.  Let steep overnight* in the refrigerator.** * I think steeping it overnight enhances the flavor the best, but it's good even after just a few hours of steeping. ** I keep refilling the pitcher until the citrus flavor becomes undetectable. This water is also a great way to drink plenty of water a

When I first heard about the idea of making peanut butter at home, I expected some complicated process. After all, the conditioning about buying peanut butter started when I was young and it stuck. I suppose you could say I bought the marketing that peanut butter came in jars and I never questioned its origin or what it was. Once I realized how easy peanut butter is to make, I started making it on a regular basis. I'll confess I still sometimes buy commercially made peanut butter, especially if I'm not anywhere near the two stores that sell the peanuts I like to use to make peanut butter; however, I much prefer the flavor of homemade.  Peanut Butter 4 cups peanuts Pour peanuts in a food processor .  Pulse 4-6 times.  Process until peanuts are smooth and creamy.* Spoon in a glass jar. Store in the refrigerator. * There will be a point where it seems like they are just turning into a dry lump going round and round the bowl of the food processor.