Black Bean & Tortilla Pie

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Torrey's Basic Flaky Pie Crust

1 1/4c. flour
1/4 tsp. salt
1/2 c. shortening, chilled (or 1 cube butter)
3tbls. ice water

Directions:
1-Combine flour & salt. Blend in shortening with mixer until dough forms small balls
2-Stir in the water until the dough clumps together
3-Roll out dough & form into circle (save 1/4c. for "snakes")
4-Center sough into lightly greased pie dish. Pierce with fork & bake at 350 for 25-30 min. or pour in pie filling & bake

Tips:
1-Save 1/4c. of dough for the edge of crust, keep in fridge while you roll the pie crust. Then roll the "snakes" for the edge
2-Roll dough between 2 pieces of wax paper. If the dough gets mushy, put it in the fridge to cool & harden back up.
3-grease the pie dish very lightly so the sides don't slide down the dish. Be sure to pierce it good with fork to keep it from bubbling up.
4-Keep crust in fridge when making filling to keep it cold.

Torrey's Pumpkin Pie

1 pie crust in lightly greased pan
2c. pumpkin puree or 1 15oz. can pumpkin
1 14oz. can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt

Directions:
1-Combine all ingredients & pour into pie crust.
2- Bake at 425 for 15 min. Reduce heat to 350 and bake an additional 35-40 min. or until toothpick comes out clean!

Cincinnati Chili

1 lbs. ground beef
1 med. onion chopped
2 cloves garlic
1c. B-B-Q Sauce
1c. water
1tbs. chili powder
1tsp. pepper
1/2 oz. unsweetened choc.
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. coriander
1/4 tsp. cardamom
1 tsp. salt
1 can kidney beans
1 package of spaghetti noodles
Tomato juice

Salt a large skillet, On medium heat cook meat, onion, & garlic. Drain fat. Add BBQ sauce & water, bring to a boil & add spices. Cover & simmer at low heat for 30min. stirring & tasting! Add Tomato juice as needed.

Grandma Waters Puffed Rice Balls

2c. Karo syrup (preferably dark)
2c. Sugar
1 cube butter
1/2 pint whipping cream
2 Tbls. Brown sugar

Cook to a soft ball stage, pour over large bowlful of puffed rice, stir to coat evenly, than form into balls!

Grandma Waters Soft Sugar Cookies

1c. sugar
1/2c. butter
Cream sugar and butter together

1tsp. vanilla
1/2c. milk
2 eggs
3 1/2c. flour
4tsp. baking powder
Mix & bake at 350 for 7-11 min.

White Cake

The BEST White Cake
2 1/2 cups all-purpose flour
2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/3 cup buttermilk (please, please, spend the money and buy buttermilk, it's so worth it! if not, add 1tablespoon vinegar to 1 1/3 c milk and let sit for a few minutes)
1/2 c butter or shortening ( i use butter)
1 tsp vanilla
4 egg whites

1. In a bowl combine flour, sugar, baking powder, soda and 1/8 tsp salt.

2. Add buttermilk, butter and vanilla. Beat on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and beat for 2 min more, scraping Bowl.

3. pour into 2 greased 9" pans. Bake in a 350* oven for 30-35 min (check at 28) or until toothpick from the center comes out clean. Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Cool thoroughly on wire racks. Serves 12.

*my frosting i use for this is the wilton's butter cream recipe on their website. 

Chocolate Cake

Perfectly Chocolate Cake (that i stole from the hershey's box) : )
2 c sugar
1 3/4c all-purpose flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 cup vegetable oil ( i use olive oil)
2 tsp vanilla extract
1 c boiling water (i usually boil this in a pyrex measuring cup in the microwave while i'm beating for 2 minutes as per directions)

1. heat oven to 350*. Grease and flour two 9inch round pans.
2. combine dry ingredients in a large bowl. add eggs, milk, oil and vanilla; beat on medium speed 2 min. Stir in boiling water (batter will be thin). Pour into pans.
3. Bake 30-35 min (i check at 28...i like to undercook my cakes a little) or until toothpick comes out clean from the center. Cool 10 minutes. Remove from pans to wire racks. Cool completely (at least an hour). Frost.
*cupcakes bake for 22-25 minutes (check at 18)


Perfectly Chocolate Frosting (i double this for a two layer cake)
1 stick butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract
1. Melt butter on medium. Stir in cocoa ( i use a whisk). Alternately add powdered sugar and milk. beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla.


to make a good cake i must recommend a few tricks i've learned:
1. let your eggs AND butter reach room temperature before mixing. this makes the cake more fluffy and light. if you are trying to defrost butter and you melt it because you forgot to put the butter out, don't use it. start again with another stick. then again, don't make a cake cause i bet your eggs are cold too. please don't microwave those to warm them up.
2. follow the directions. i know right? seriously, if it says mix slowly. mix.it.slowly. if it says mix for 2 minutes on medium speed. don't do it for a minute on high speed thinking you are saving time. do what the words on the paper say! (i've learned this the hard way) over mixing a cake makes it yucky. trust me.
3. use the right measuring tools. all liquid measurements should be made in a glass pyrex measuring cup. all dry ingredients in regular measuring cups. and make sure you spoon the flour into the cups, not pack it in.
3. make sure you grease the pan really really well! use a napkin in butter or crisco and wipe all the sides and bottom. then use a spoonful of flour and sift it all over till it's covered. you'll see the spots that aren't greased, grease them, and then cover with flour. turn the pan over and dump out remaining flour. bake as directed. let it cool for 10 min on a wire rack while still in the pan, release it, and let cool for at least an hour before cutting and layering.

Super Yummy Vegetarian meatloaf

2 cups water

1 t salt

1 c. lentils

Boil water and cook lentils until soft.  Approximately 25 min. 

1 white onion, diced

1 c. quick-cooking oat or 1 c. bread crumbs

3/4 c. grated cheese 

1 egg, beaten

1/4 c. tomato sauce

1/4 c. BBQ sauce (with no corn syrup or fruitose)
2 T. garlic, minced

1/2 c. BBQ sauce for topping

Remove lentils from stove top and add to blender.  Blend until smooth, adding small amounts of water to a (peanut butter like consistency).  In a bowl mix onions with oats/bread crumbs, grated cheese and garlic.  Add lentils to mix and stir well incorporating all ingredients.  In small bowl mix tomato sauce with BBQ sauce and egg.  Add to lentil mix and mix well. 

Grease a loaf pan/bread pan and pour lentil mix into pan.  Pat down top to make it smooth.  Bake at 350 for 30-35 min.  Top with 1/2 c. BBQ sauce and cook an additional 10 min. 

Let cool and serve.

Grilled Vegetable Wraps and Green Bean Fries

Grilled Vegetable Wraps and Green Bean Fries
Serves 4

• 1 carrot, cut lengthwise into strips
• 1 zucchini, cut lengthwise into strips
• 1 yellow squash, cut lengthwise into strips
• canola or olive oil cooking spray
• grill seasoning
• 4 Flatout or whole wheat wraps
• 1/2 c. hummus
• tomato slices, fresh basil, spinach leaves, and any other toppings of your choice
• 1 lb. fresh green beans, cleaned and trimmed
• garlic salt or other seasoning of your choice

Prepare vegetables by slicing thinly into planks.  A thin cut is especially important for the carrots so that they will cook thoroughly.


Preheat a grill pan over medium high heat and spray with cooking spray.  Place vegetables in pan and spray with cooking spray,

then sprinkle with seasoning.

Grill for 5-6 minutes per side.


You may have to do several batches depending on the size of your grill.
Spread each wrap with approximately 2 tablespoons of hummus.

Top with grilled vegetables and other trimmings.

Roll and slice.

Zucchini Quinoa Lasagna

Zucchini Quinoa Lasagna
Serves 4-6

• 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
• salt
• 1 c. quinoa, rinsed
• 2 c. vegetable broth
• 1/2 c. tomato sauce
• 1/4 c. minced onion
• 1 t. dried oregano
• 1/4 c. fresh basil, chopped
• 1/4 c. fresh parsley, chopped
• 2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
• salt and pepper to taste
• 1 jar organic marinara sauce
• 1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)

Preheat oven to 400.
To prepare zucchini, cut a strip off of one side to make a flat base.

Then, thinly slice zucchini into “noodles.”  You’ll want 12 noodles in total.

Place noodles in a colander and sprinkle with salt, layering between paper towels.

Let this sit and absorb moisture while preparing the quinoa.

Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.

Cover and lower heat, simmering for 20 minutes.
When quinoa has absorbed all the liquid, fold in cream cheese and herbs.

Add salt and pepper to taste, and try not to eat the whole pot.

Believe it or not, it gets better.
Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom.  Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.

Put a layer of quinoa across the zucchini,

and cover with another 1/3 c. of marinara sauce.
Repeat with another layer of quinoa, sauce and zucchini.
Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers
Makes 4 peppers

• 4 bell peppers, your choice of colors
• 1 c. dry quinoa, rinsed and drained
• 1/4 c. minced onion
• 1 1/4 c. water
• 1 1/4 c. organic tomato sauce
• 2 t. minced garlic
• 2 t. chili powder
• salt and pepper to taste
• 2 T. nutritional yeast (optional)
• 1/2 c. non-dairy (i.e. Daiya) or organic cheese
• Garnish: cilantro, Almost Chipotle Guacamole

Vegan Crack Wrap

Vegan Crack Wrap

• whole wheat tortilla or wrap (FlatOuts were the original wrappage, but don’t let that dissuade you from making your own)
• 1/4 c.  hummus (i.e. Sabra…or a top-secret homemade recipe)
• 1-2 oz. of shredded or sliced non-dairy cheese (i.e. Follow Your Heart mozzarella)
• melted vegan margarine (i.e. Earth Balance) or cooking spray

Place a medium skillet over medium high heat.
Spread your tortilla or wrap with a generous amount of hummus and top with sliced cheese.

Nacho Taquitos

Makes a dozen taquitos

1 can fat-free vegetarian refried beans

1 roasted red pepper (I use jarred roasted red peppers, much easier)

1/4 c. nutritional yeast

2 TBS. cashews

1 tsp. chili

1 tsp. dried onions

3 TBS. salsa

2 TBS. green chilis

12 corn tortillas (or as many or as few as you want, the bean dip can make up to a dozen or more)

Preheat oven to 400 F. Place all ingredients in a blender or food processor. Pulse until you reach the desired texture. I didn't fully puree the mixture, so the cashews were still not fully blended, which I liked, because it added a bit of texture without seeming out of place (whole cashews in my taquito?!, I hear your children saying), so fully blend, or blend well, your choice. Warm the tortillas in a toaster oven, oven, or microwave until bendable. Place about 2 TBS in the middle of each tortilla and roll tightly (go easy on the filling, you don't want fat taquitos, otherwise, it's no longer a taquito but a burrito!). Cook on a non-stick baking sheet for 12-15 minutes at 400 F, until cooked thoroughly. For extra crispiness, broil on high at the very end, for 1-2 minutes (but set the timer, because if you're like me, you'll forget about it, burn everything to a crisp, and then have a good cry about it all). Dip with guacamole, plain soy yogurt, soy sour cream, or fresh salsa and/or serve with corn chowder. The corn chowder was simple: vegetable broth, onions, corn, spices (vegan Worcestershire sauce, thyme, dry mustard, paprika, marjoram, diced red pepper, and fresh ground pepper to taste), rice milk, and the secret quick ingredient, frozen chopped hash brown potatoes. A dollop of plain soy yogurt is added for a hint of cool creaminess. A sprig of parsley just to be vain.

Sloppy Josephines

Sloppy Josephines
Makes filling for at least 4 sandwiches

• 1 c. dried lentils, rinsed and drained (I used French puy lentils, hence the Sloppy Josephine.  If you say it with a French accent (ZJHO-SA-FEEEEN!), it is quite satisfying)
• 4 c. vegetable broth or water
• 1/2 c. chopped onion
• 2 cloves minced garlic
• 1 T. chili powder
• 2 t. oregano
• 1 14 oz. can tomato sauce
• 1/4 c. (approximately half a can) tomato paste
• 1 T. red wine vinegar
• 1 T. vegan Worcestershire sauce
• 1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
• salt and pepper to taste
• pickle slices
• whole wheat hamburger buns, split and toasted

Bring broth or water to boil in a medium pot.  Add lentils and cook until tender, approximately 30 minutes.
Drain and set aside.


Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.

Add garlic, chili powder and oregano and sauté for an additional minute or two.

Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.

Stir to combine and then add lentils.

Mix thoroughly and season to taste.


Scoop mixture onto toasted buns and garnish with pickles.

So delicious.

Banana-Nut Muffins

4 uber ripe bananas

3/4 c. sucanat

1/3 c. olive oil

1 tsp. baking powder

1 tsp. baking soda

1 1/2 c. whole wheat flour or Kate's Blend

1/2 c. raw walnuts

1 tsp. cinnamon

1 T. sucanat

Preheat the oven to 375 degrees F. Either line the muffin pan or grease it. Stick the bananas in the blender and pulse until they're the consistency you like. We like a few chunks. Put that in a large bowl. Add the olive oil and sucanat and mix well. In a smaller bowl, mix together the flour, baking soda and baking powder. Add to the banana mush and stir just enough to get the flour mixed in. Don't over-do it. You can mix in nuts here if you want. I don't know - like 1/4 - 1/2 c. walnuts? It's not like you can mess that part up.

In a food processor, add 1/2 c. walnuts. Let that run until the walnuts are in small pieces. If you let this go too long, you'll get nut butter. You don't want nut butter. Mix this up with 1 tsp. cinnamon and 1 T. sucanat. Sprinkle over the the unbaked muffins. Let the muffins bake for 20-25 minutes or until a toothpick comes out clean.

Chickpea Salad Sandwich

Chickpea Salad Sandwich
1 can garbanzo beans drained and kind of chopped but still coarse
1/4 cup raw cashews
1/2 avocado cut up in small chunks
2 or 3 green onions sliced
1 pickle chopped
1/2 green bell pepper chopped
1/2 cup Vegenaise (can add a little more or use a little less depending on how creamy you want it)
1/2 teaspoon pickle juice (optional)
1/2 Tablespoon stone ground mustard
1 Tablespoon Sunflower Seed Sour Cream (optional I use it if I already have some made)
1 teaspoon dried parsley
dash of dill
dash pepper (white or black)
sea salt to taste (I just used a few dashes)

Take all the ingredients and mix together in a bowl. Put on whole wheat bread with sliced tomato and romaine lettuce leaves.

Whole Wheat Apple Cinnamon Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon cinnamon

1/2 cup coconut oil melted (or 1/4 cup applesauce and 1/4 cup coconut oil)

3/4-1 cup Sucanat (depending on how sweet you like it)

Substitute for 1 egg flax or egg replacer both work good

1 cup rice or almond milk mixed with 1 Tablespoon Apple Cider Vinegar

2 large apples, peeled (optional), cored, and coarsely chopped

Preheat the oven to 450°F. Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the oil and Sucanat. Beat until fluffy. Add the egg substitute and mix well. Mix in the rice milk mixture gently. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups. Sprinkle the unbaked muffins with some Sucanat and cinnamon or homemade granola. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.

Good-N-Healthy Cookies

Good-N-Healthy Cookies 

1/3 cup peanut butter

2 Tablespoons coconut oil

1 cup Sucanat

1/3 cup almond or rice milk

1 teaspoon vanilla

1 cup whole wheat flour

½ tsp. baking soda

½ tsp. sea salt

1 cup rolled oats

½ cup carob chips

½ cup chopped nuts

Whisk together first 5 ingredients. In a separate bowl combine flour, soda, salt. Add to the peanut butter mixture and mix well. Fold in oats, carob chips, and chopped nuts. Drop on oiled cookie sheet. Bake at 350 degrees for approximately 8 minutes.

Sweet and Spicy Cabbage

Sweet and Spicy Cabbage

(just so you know I don't measure real close so these are best guesses feel free to adjust to your taste;)

4 Tablespoons Oil (I use olive or sesame)

1/4 cup red wine vinegar

1/2+ cup Sucanat (or to desired sweetness)

1/2 cup Nama Shoyu (soy sauce)

2 Heaping Tablespoons Arrowroot powder (or cornstarch)

Crushed Red Pepper or Red Pepper Flakes as much as you want for desired spiciness

1 head Green Cabbage chopped into fairly large pieces

1 cup unsalted roasted peanuts

2 cups organic brown rice cooked

Combine vinegar, oil, Sucanat and half of the Shoyu in a LARGE frying pan or wok. Bring to a boil while heating stir the other half of the aminos with the arrowroot powder mix well. Pour into the boiling stuff in the pan. Add red pepper simmer until thickened add Cabbage stir well then add peanuts. Stir just until warmed remove from heat. Serve over cooked brown rice!

Smothered Chimmichungas

 

 We love these! Be sure to note that this recipe will be kind of vague cause it has NEVER been EXACTLY the same twice! But every time it's really, really, TASTY! It's really Simple too (for Chimmichungas;) many times I make it from left overs. Mostly you just need some cooked brown rice, some type of beans, tortillas, Salsa Verde, a little creativity!

   

Smothered Chimmichungas

2 cups +/- (means plus or minus;) cooked brown rice

3 cups +/- cooked black beans (or refried, or pinto what ever you have made)

1 cup +/- frozen corn

1 onion chopped

1 can diced green chilies

1 can diced tomatoes

1 bell pepper any color chopped (optional)

1 zucchini chopped (optional)

1/2 teaspoon sea salt (or to taste)

2 teaspoons Mexican seasoning

2 teaspoons basil (optional)

Some Cheezy Sauce

1 bottle of Herdez brand Salsa Verde

1 can of Olives, sliced

12 +/- Whole wheat flour tortillas

In a large frying pan place first 11 ingredients heat on stove until hot and bubbly! With a pastry brush, put Olive oil 2 cookie sheets. Put filling from pan into the tortillas and wrap up nicely. DON'T OVERFILL! Place on cookie sheets then brush the tops with Olive oil. Bake in oven at 425 degrees until lightly browned and crispy. (about 15 to 20 minutes maybe longer;) When done cooking and ready to serve place chimmy on your plate, spread cheezy sauce on top and pour on the Salsa Verde top with olives. I like to put mine on a bed of mixed greens and top it with fresh tomatoes and my Ranch Dressing too! But that's totally up to you! Have fun, enjoy, and let me know how they turned out!

Oh and just so you know I usually have a big pot of beans and plenty of rice cooked up to use during the week so I will make some plain bean and rice ones for my picky kids! ;) They love them!

Chilaquiles

Chilaquiles

Green Cabbage, finely sliced

corn tortillas made crisp in your broiler and

broken into pieces or tortilla chips

olive oil

corn

olives, sliced

tomatoes, chopped

fresh cilantro, chopped

can of kidney beans and/or black beans

salsa

onion, chopped

green bell pepper, chopped

jalapeno, chopped (optional)

chili powder

cumin

Mexican seasoning

Alright this is really basic you just kind of throw stuff in. I take a large frying pan put in some Olive oil and saute the onions and peppers throughout I'm adding the spices to taste! I then add the corn and beans and any other veggies you think would be good in it. Then last I add the tortilla chips, salsa and olives and stir just until coated and warm. Then we put large handfuls of raw sliced cabbage on our plate we at the filling from the pan and top that with cilantro and tomatoes. You could squeeze a little lime on it too and we like to put my cheezy sauce and ranch dressing on it! Good stuff!

Hearty Vegetable Chili

Hearty Vegetable Chili

With Lime and Cilantro

2 cans black beans (I usually use 3-4 cups cooked dry black beans, I like the more homemade flavor it gives it)

1 can pinto or garbanzo beans

1 can kidney beans

2 Tablespoons olive oil

2 cloves garlic minced

1 large or 2 medium onions

1 orange bell pepper or color of choice

2 stalks celery w/ leaves, chopped

½ summer squash, chopped

1 small zucchini, chopped

2 cans diced tomatoes

1-2 cups frozen corn

1/4 cup Sucanat

2+ Tablespoons chili powder

½ -1 ½ Tablespoon sea salt (to taste)

1 teaspoon cinnamon

1 teaspoon pepper

Juice of ½ -1 whole lime (to taste)

1 cup chopped fresh cilantro

Be sure to drain the beans well you can use canned or cook your own dry. Use whatever variety of beans you want. In large pot saute garlic, onion, bell pepper, celery, squash, and zucchini in olive oil for a 3 or 4 minutes. Add the drained beans, diced tomatoes (DON'T DRAIN), and corn. Add rest of ingredients except cilantro, bring to a boil and boil off a bit of the liquid until it is a chili consistency. Remove from heat stir in the cilantro, can reserve some to sprinkle fresh on top. We had this chili on baked potatoes with sesame dip, some fresh sliced tomatoes. With fresh cilantro on top!

Double Chocolate-Single Chin Brownies

Double Chocolate-Single Chin Brownies

• 3/4 c. whole wheat pastry flour
• 1/3 c. cocoa powder
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 c. unsweetened applesauce
• 1/2 c. organic sugar
• 1 t. vanilla
• 1/2 c. vegan chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.

In a smaller bowl, combine applesauce, sugar and vanilla.

Add wet to dry and mix until just combined.  Fold in chocolate chips.

Pour batter into an 8×8 pan that has been sprayed with cooking spray.

Bake for 20 minutes or until brownies are set and edges are coming away from the pan.

Let cool before cutting and serving, preferably poolside.

Black Bean Burgers

Burgers:

In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes.



Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed.

Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined.




Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.




Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo

In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets), 1 slice large tomato, and 3 slices avocado. Serve.



Printable recipe (the link for the printable recipe is http://sites.google.com/site/cookincanucksprintablerecipes/black-bean-burgers-with-lime-cilantro-mayo)