Black Bean Brownies

Sometimes I feel like I'm not a blogger because I'm not a "homemaker." I can boil water and make quinoa, I can roast Brussels Sprouts without burning down the house and I can toss things together in a big 'ole pan on the stove and convince you that I know what I'm doing but I cannot bake to save my life. I'm not good at things that require so much patience and calculation. I can't follow directions. I'm too much of a renegade. A few years ago for my birthday, I bought cupcake mix, icing, and cake decorations. I left them on the counter and hoped that someone would take the hint. Someone (grudgingly) did and I had delicious pink cupcakes with pink icing and Swedish Fish on top. That's about the extent of my baking expertise-- passive-aggressively leaving the ingredients in the kitchen and hoping that someone will do something about it. These brownies, however, are simple enough for me to make. Danielle turned me on to them and I've been a huge fan ever since. They're (halfway?) homemade, gooey, and decadent. The best part? They're only THREE ingredients. Right? Three.

What you'll need:

  - Brownie mix (just make sure that the mix itself doesn't have eggs/dairy/etc. in it. My favorite is Trader Joe's Truffle Brownie Mix.)

  - One 15oz can of black beans (do not drain)

  - One cup of non-dairy dark chocolate chips

You're also going to need a blender or food processor, a bowl, a spatula, a greased pan, and an oven. If you don't have an oven, you probably shouldn't even try to make these because it probably won't work.

Preheat the oven to whichever temperature your particular box of brownie mix suggests. While it's preheating, empty the brownie mix into a bowl. Set it aside and empty the entire can of black beans into the blender. Thoroughly liquefy it so that no beans remain. Pour the black beans into the bowl with the dry brownie mix and stir it a bit with the spatula. Add in one cup of chocolate chips and keep stirring until there are no more patches of brownie mix powder and the mixture is as smooth as it can be with all of those chocolate chips. Pour into a greased pan and stick it in the oven. I would suggest baking the brownies for 5-7 minutes shorter than the time on the box suggests. Stick a toothpick into the middle. If it comes out clean, they're done! Leave them on the counter to cool off a little bit so you won't be biting into molten hot chocolate lava. If it comes out with some wet mixture on it, leave it in for another 3-5 minutes and check again.

If you like your desserts a little fancier, these are like a blank canvas of chocolatey goodness. Danielle sprinkled some cinnamon on these ones and I want to try adding some pumpkin somehow. The best part about these brownies is bringing them into work and then not telling anyone that they have black beans in them until after they eat them. (Snickers to self.) You'll also feel more welcome to have another because, well, black beans = protein.

Happy October, y'all! 

xo,

e.m.

Two-Years Veganversary

Well, well, well, today marks my two-year "veganversary." Going plant-based has taught me more than I ever could have imagined about nutrition, ethics, and cooking. Yes, it's true. I seriously LOVE cooking now. I hate blogging about it because most of my recipes are just "toss some ______ into _____, eyeball some _______, swish it around in the pan until it seems ______" and to try and follow that would be maddening. I have, however, shared a few of my favorites on here and thought to myself, "I shall make a list!" What a perfect way to celebrate, no? All of these are incredibly easy and sure to please herbivores and carnivores alike. Enjoy!

Hearty Vegan Italian Wedding Soup

Banana Ice Cream

Late-Summer Salad

Weird Snack (This is definitely strange but I have to share it because it's my favorite snack!)

Vegan Banana, Pecan, & Flax Pancakes 

Easy Vegan Lentil Borscht 

Pumpkin Vinaigrette 

Grilled Fruit-Kabobs

Baked Kale Chips

Roasted Grapefruit

Szechuan Stir-Fry

Avocado Smoothie 

Homemade Flour Tortillas (with Olive Oil!)

Kale Pops

xo, 

e.m.

Roasted Beets and Butternut Squash with Kale and Quinoa

Ever since the borscht kick of 2012, I've been trying to eat as many beets as possible. They're so good for you and taste like heaven. Earthy and sweet with the perfect texture. I drink beet juice, beet smoothies, eat beet salads... I love the things. Naturally since I've also been roasting anything and everything that can possibly be roasted, I roasted some beets. And added some squash. And then made an entire meal of it. It was great. The kind of meal that tastes great and leaves you feeling ready for the gym. Don't believe me? Try it out yourself.

What you'll need: (serves 4)
 - 2 large beets
 - 1/2 butternut squash
 - 1 cup dry quinoa
 - 4 handfuls of baby kale
 - 3 basil leaves
 - a few sprigs of cilantro
 - rosemary
 - 1/2 cup olive oil
 - 2 or 3 cloves of garlic
 - salt, pepper, and crushed red pepper

You will also need a large pan for the oven, a pot for the quinoa, and a skillet in which to sauté the greens. 

First things first: if you didn't grow up in a mostly Italian home like I did, chances are that you don't have "garlic and olive oil" readily available. There are a few ways you can do this: one in the microwave and one on the stovetop. All you have to do is heat up the olive oil with the chopped garlic and add some crushed red pepper to taste. The flavors infuse the oil and it's perfect for cooking. I always have some in a coffee mug on the counter. It makes cooking a lot easier!


Next, start boiling the water for the quinoa and preheat the oven. The oven should be set to 400 degrees. Cut the veggies into bite-sized pieces. Drizzle a bit of garlic and olive oil over them and add salt and pepper. (Don't use all of the oil because we'll be using a lot of it later as well!) Lay rosemary on top and set aside until the oven is ready. When it's done preheating, place the pan in the oven and roast for 40 minutes.

Make the quinoa according to the directions, they're all slightly different. When it has about 5 minutes left to simmer, heat up the skillet for the greens. Drizzle some oil in the pan and add the kale. It cooks quickly so don't take your eyes off of it! You'll know when it's ready because it turns a darker green color and becomes wilted. Add the cilantro and basil and stir around the skillet once more before taking if off of the heat. By this time, the quinoa should be just about ready. Drizzle some garlic and olive oil in the pot, mix, and then remove from heat.

Serve by scooping some quinoa on to the plate, adding the greens, and then topping it off with some veggies. Enjoy!

xo,

e.m.

Roasted Grapefruit

I know that foregoing the pumpkin pie on Thanksgiving seems sort of blasphemous because it's supposed to be the one day a year when you indulge in everything and blah blah blah but if you're like me and doing well on your diet, working out, and losing weight, there's absolutely nothing wrong with finding a healthy alternative. Baked fruit is a favorite of mine. It's an easy way to trick yourself into thinking you're eating something sugary and sweet because it is sugary and sweet but without (most of) the guilt.

What you'll need:

 - 1 Grapefruit

 - Brown Sugar & Sugar in the Raw

 - Any mix of nuts and/or dried fruit you'd like to add.

Preheat the oven to 350. Segment the grapefruit by cutting an asterisk into it and then cutting around the edges. This helps the sugar to distribute evenly while it melts. Sprinkle a generous amount of brown sugar and sugar in the raw on the top. When the oven is ready, roast the grapefruit. Cooking times may vary, begin with 20 minutes and check back often. I like the top of mine to be a little burnt. When it seems to be baked to your liking, take it out and sprinkle some nuts on top for a little added protein. I added raw almonds, walnuts and dried blueberries. Serve hot. Yum yum yum!

xo,

e.m.

Hearty Vegan Italian Wedding Soup

It would seem as if soup season is upon us. I think that soup may be what draws me to the cold weather more than anything else. Who doesn't love it? There is a soup for anyone and everyone. This is hopefully the first of many soups I'll be making between now and springtime. One of my weird perpetual cravings is Italian Wedding Soup. (I know, right?) This one is my remedy for that, except it's slightly more hearty. It'll definitely be a staple for me in these upcoming cold months.

What you'll need: (Makes four generous servings)

 - 1 Carton of Vegetable Stock

 - 1/2lb of Baby Red Potatoes

 - 1/4 Onion

 - 2 Sprigs of Rosemary

 - 3 Large Handfuls of Greens (I used Escarole, Baby Spinach, and Swiss Chard)

 - Vegan Sausage Patties

 - Olive Oil, Salt, Crushed Red Pepper, and Garlic

Begin by pouring the entire carton of vegetable stock along with two cups of water into a pot and boil. Add a dash of salt and rosemary. While the water is boiling, prep the vegetables. Cut the potatoes in half and the onion into small slices. When the water comes to a boil, add the potatoes. Leave the water at a boil. Take 1/4 of the package of vegan sausage patties and roll them into small meatball-like spheres.

While the potatoes are boiling, coat the bottom of a skillet with olive oil. Add the onion, crushed red pepper, and as much or as little garlic as you'd like. (I like a LOT.) Once the oil is heated, sauté the greens. Cooking time for them can vary. Once they are tender, (usually should take no more than 10 minutes) transfer them to the broth and reduce to a simmer. Keep the pot covered for this part. In the same pan, brown the "sausage." Once again, cooking times may vary. Just wait for them to be evenly browned. Once they're brown, add them to the soup as well. Simmer uncovered for an additional 20 minutes, stirring occasionally.

Relatively easy to complete, no? Perfect after-church lunch to whip up during a football game on a chilly Sunday afternoon. Could even be a great vegan addition to the Thanksgiving table this year. It's sure to be a hit among herbivores and carnivores alike.

xo,
e.m.

The Perfect End of Summer Salad

Love me some salad. I always try to outdo myself and make 'em fancier and fancier. I made this one this past weekend and loved it! One of my favorite salad "recipes." (Yes, I know that salad recipes don't really exist because you basically just throw vegetables on a plate.)

- Spinach, Arugula, Swiss Chard, and Basil leaves as a base

- 1/2 of an Avocado

- 1 Cactus Pear

- 1 Raw Beet

- 1/2 cup Brussels Sprouts sauteed in Garlic and Olive Oil

- Any sweet and spicy dressing. (I used a Spicy Mango dressing with shredded coconut.)

Try it out! So yummy.

xo,

e.m.

(Vegan-friendly) Summer Soiree Ideas

The summer is quickly slipping away but there's still some time left to host a perfect little get-together while the days are still relatively long and the weather is still warm. This is actually my favorite part of summer to gather my friends for a night of fellowship because the nights have the perfect amount of chill in the air. While I was searching for recipes and ideas for a dog-days-get-together, a Google link led me here. Yes, to my own blog. Who would have thought? After doing a little bit of digging way back into the archives, I was able to pick out a few of my favorite menu ideas for a party. Let's break it down:

1. Raspberry Vodka Lemonade: This drink is a good one to start out with. It's so refreshing and fun and will get loosen up any of your more "awkward" guests. (If you're ever been to a get-together, you know that awkward people are a real threat. I would know. I'm usually that person. Or, I would be if I ever got invited to parties.) This drink is so versatile that it could be paired with any kind of appetizer. May I suggest Brussels Sprouts-artichoke-zucchini kabobs? Light, fresh, and so easy to make. Brush with some garlic and olive oil and toss 'em on the grill. 

2. Szechuan "Pad Thai": This will forever be one of my favorite meals and a crowd-pleaser for sure. (If you're not a vegetarian/vegan and you're freaked out by meat substitutes, chicken would make a good alternative.)

3. Grilled Fruit Kabobs: Who doesn't like fruit? Who doesn't like things off of the grill? I like using watermelon, pineapple and mango but peaches, pears, and strawberries work really well too. Guests can even have fun creating their own combinations... if they're into that kinda thing.

4. Fleur de Lillet Martini: As a lot of you may already know, this is my favorite cocktail creation. Fresh and perfect for a nice little after-dinner treat.

5. Banana Ice Cream: Just... banana ice cream. Need I say more? Make it interesting and include extra toppings so guests can make their own "sundaes." To keep vegan, carob chips, granola, and bing cherries are excellent options. If you're not, you have a little more freedom and can probably think of your own toppings.

I love the simplicity of all of these menu items because they're easy to create and, as the host, they won't take precious time away from catching up with friends. Bonus: They're all so delicious that I doubt anybody would miss the meat and animal by-products. Everyone wins! What do you guys think?

xo,

e.m.

Salted Peanut & Banana Smoothie

To be honest with you all, I'm not quite sure if this should be called a "smoothie" or a "milkshake." It's not the healthiest smoothie you'll find but then again, there's no ice cream in it so it's also not the worst. Either way, it's delicious, particularly during that oh-so-wonderful "time of the month." (Ladies?) Salty, savory, and the perfect amount of filling... mmm mmm!

What you'll need:

1 Banana

1 Cup of Chocolate Soy Milk

1 1/2 tbsp. Peanut Butter

Sea Salt to taste 

Optional: Add a dash of Maca Root-- it helps with all of those "lady problems."

Mix all ingredients in a blender, blend, and enjoy! Makes one serving. If you'd like to save a few thinly-sliced banana pieces, they make a nice garnish along with a little bit of extra sea salt. 

Keep these ingredients on hand for the next time you're got a wild craving! This smoothie makes a yummy snack and is slightly better for you than a candy bar. (FACT.)

xo,
e.m.

grilled fruit kabobs

Fruit is one of the few things that I can never seem to have enough of, especially in the summer. When my pal Maddie suggested that I try grilling watermelon, my crazy mind tried to think of a million ways to take her suggestion and make it even better. What resulted was nothing short of delicious. This would be an amazing appetizer for an evening party or a family barbecue.

What you'll need: bamboo skewers, 2 mangoes, 1 pineapple, 1/2 of a watermelon (depending on the size) and as much or as little basil as you wish. This was enough for twelve skewers, which fed three people.

Begin by soaking the bamboo skewers in water so that they won't burn when you put them on the grill. This will take about 20 minutes. While the skewers are soaking, prepare the fruit by cutting it into 1"x1" pieces. Place the fruit on the skewers and toss them on the grill. For the best results, set the grill to medium and grill the skewers for 20 minutes, flipping once halfway through. Be sure to check it often though. A good rule of thumb is to just look for the grill lines. (There's probably a proper word for them but I don't know what it is.) As for the basil, I sprinkled a few small pieces on top of the fruit before I put it on the grill and sprinkled a few fresh pieces on top before eating. I love this simple and delicious meal (or side dish) and can't wait to try grilling more fruit, maybe even with some balsamic vinegar drizzled over it? YUM!

xo,

e.m.