Black Bean Brownies (vegan + gluten-free)
Ingredients
- 2 heaping Tbsp flaxseed meal
- 6 Tbsp water
- 1 (15-oz.) can black beans (well rinsed and drained)
- 3 Tbsp coconut oil (melted // or sub other oil of choice)
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 heaping cup organic cane sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)
- 1 1/2 tsp baking powder
Toppings (optional)
- Crushed walnuts
- Pecans
- Dairy-free semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F. Lightly grease a 12-slot standard-size muffin pan (not mini // adjust pan size if altering batch size). Make sure you’ve rinsed and thoroughly drained your black beans at this point. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple of times and then let rest for a few minutes.
- Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove them gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
Eggless omelets
Ingredients
- ¾ cup chickpea flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ½ teaspoon baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ½ teaspoon garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¼ teaspoon onion powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Pinch red pepper flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¼ teaspoon sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¾ cup non-dairy milk, unsweetened ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon olive oil (more if needed)
Directions
- In a large mixing bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt.
- To the same mixing bowl, add non-dairy milk, lemon juice, and whisk until all the ingredients are well combined.
- Add the olive oil into a pan or skillet and place over medium heat. Pour half of the batter into the pan and lightly spread out the edges. Cook for about 3 to 5 minutes or until bubbles form across the entire surface of the omelet and the batter begins to firm up.
- Using a spatula, flip and press the surface of the omelet gently and cook for another 1 to 2 minutes until done. Repeat with the remaining batter.
- Serve the omelets immediately with your favorite veggies.
Easy meatloaf (no eggs – yogurt substitute)
Ingredients
- 1 lb ground beef or turkey (or plant-based alternative)
- ½ cup plain yogurt (acts as a binder)
- ½ cup breadcrumbs (or oat flour for a gluten-free option)
- ¼ cup ketchup (plus more for topping)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce (or coconut aminos for a plant-based option)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried oregano
Directions
- Preheat oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.
- In a large bowl, mix ground meat, plain yogurt, breadcrumbs, ketchup, onion, garlic, Worcestershire sauce, and seasonings until well combined.
- Transfer mixture to the prepared loaf pan and press down evenly.
- Spread a thin layer of ketchup on top for extra flavor.
- Bake for 40-45 minutes or until fully cooked (internal temp: 160°F for beef, 165°F for turkey).
- Let rest for 5 minutes, then slice and serve!