Black Bean Bonanza

It’s recipe time! I completely improvised this first recipe. I just walked into the kitchen and combined whatever came to mind, Iron Chef style…minus the intensity, speed, and Bobby Flay <3!

This burger is delicious and nutritious to boot! The tofu and egg white provide protein while the beans provide carbohydrates, fiber, and even more protein.

…and you’ll barely know you’re eating veggies!

Eggplant Black Bean Veggie Burgers

(Makes 3 small to medium patties)

Ingredients:

• 1 cup cooked eggplant
• 1/4 firm tofu
• 1/4 cup black beans
• 2 tbsp rolled oats
• 2 mushrooms
• 1 egg white
• salt and pepper

Directions:

1. Combine ingredients in a food processor/blender (I used a Magic Bullet).

2. Use hands to form burger patties, making sure the ‘dough’ is tightly packed.

3. Pan fry for ~5 min. on each side or until brown.

4. Enjoy!!

Note: I would have used other seasonings had they been available, such as garlic powder and worcestershire sauce.

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Black Bean Brownies

I made these using this black bean brownies recipe (I changed a few things). I wish I had Googled around for more recipes (for inspiration). I can’t believe I forgot! This one was vegan so it left out eggs. I think eggs would have helped them to be more brownie-like. Overall they were just meh. I’ve gotta give these another try and change around the ingredients some.

Regardless, It’s nice knowing you’re getting fiber and protein from the black beans while enjoying a ‘treat.’

Ingredients:

• 1 can black beans (I used 1 can minus 1/4 cup for the burgers)
• 2 bananas (I used 1 banana)
• 1/3 cup agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 T cinnamon
• 1/2 tsp vanilla (I used 1/2 tbsp vanilla)
• 1/4 cup instant oats (I used ground oats)
• I added 1/3 cup of chopped walnuts
• I added 1/4 cup flax seed meal
• I added 1 tsp baking powder

Directions:

1. Preheat oven to 325 F

2. Put black beans, banana, and agave nectar in a food processor (I used a Magic Bullet) and blend until you reach a smooth batter.

3. Add the remaining ingredients and blend

(Be careful not to lick too much of the batter because at this point it tastes like chocolate pudding!!!!)

4. Pour batter into a greased 8×8 pan (I used 11×7).

5. Bake at 325 F for 25-30 minutes.

Thoughts:

• My pan was too big so the brownies turned out verrrry thin. As I said earlier, I need to add something to make them more voluminous. Perhaps eggs, oat flour, or almond butter?
• They were as my mom likes to say, ‘healthy’ tasting. They taste better if you eat them knowing they’re made out of black beans and not expecting a real Betty Crocker brownie I like that they are high in protein and fiber so they’re more of a nutritious snack than a dessert.
• I didn’t add the 1/4 cup of sugar (optional) and I was wishing I did. These brownies weren’t sweet enough!
• However, they taste AMAZING eaten with a few chocolate chips!

I want to try the chickpea blondies next and perhaps alter the ingredients to make them taste more like a dessert.  Stay tuned

Tagged as: Agave Nectar, Bananas, Black Bean Brownies, Black Beans, Chocolate Chips, Cinnamon, Cocoa Powder, Egg Whites, Eggplant, Eggplant Black Bean Burgers, Flax Seed, Mushrooms, Oats, Tofu, Vanilla, Veggie Burgers, Walnuts