Archive | May, 2013

Vegan Super B Brownies – ((Black Beans and Beets!))

23 May

THESE ARE AMAZING.  So I have tried many a vegan brownie/cake/dessert/anything baked recipe, and many times things come out great, but most of the time my family just complains that the “real” versions are better.   However, after making this recipe that I found on Pinterest ((and tweeked to be my own)), it was completely eaten in less than 24 hours, and my mom even said it was better than the Martha Stewart Chocolate Cake that my family is obsessed with.

That said… in a month I have already made three batches of these brownies, including on Mother’s Day.  The beans and beets add tons of nutrition as well as smoothness, and honestly, you would never even know they were in these brownies AND you would never know these brownies are vegan.  I’m salivating just writing about them right now…

They are so incredibly moist and rich.  I made them with a Vegan Chocolate Mousse on top as a frosting, with NO ADDED SUGAR, and the only ingredients being coconut milk, dates, cocoa powder, and a dash of vanilla. ((NOTE: be sure to strain after blending the dates to get an extra smooth chocolate mousse… mmmm))

First, make the black bean and beet puree…
1 small can black beans
1 medium/large beet
It should look like this:


1 cup semisweet chocolate chips
3/4 cup black bean and beet puree ((if you have a lot extra, make another batch))
1/4 cup olive oil
1 tbsp vanilla
1/2 cup organic sugar
3/4 cup unbleached flour
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt


1)  Prepare an 8X8 baking dish by coating lightly with olive oil, and then coating with cocoa powder or sugar.  Create a cooking bath by filling a large saucepan with water and boiling, and placing another small bowl on top of the water.  Place the chocolate chips in the small bowl to melt them without burning.

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2)  While those are heating up and melting, whisk all wet ingredients together ((bean/beet puree, olive oil, vanilla)), and all dry ingredients together separately ((sugar, flour, baking powder, salt, cocoa)), then add the dry ingredients to the wet and whisk together until well mixed.

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3)  Finally, add the melted chocolate from the hot water bath into the mixture and whisk until completely mixed.  Add this mixture into the prepared baking dish.  Chill the mixture in the refrigerator for a half hour.  Preheat your oven to 350 while waiting.

Lookin’ goooood.  Bake for about 25-30 minutes, then let it rest out of the oven for about ten minutes before serving.

Delish.  Please try this recipe, it definitely will not disappoint!

Easy Mother’s Day DIY – Vanilla Coconut Salt Scrub

10 May

So it’s almost Mother’s Day, and of course you want to get your mom something special, but she either already has everything or you have no idea what to get her…. tada! HOMEMADE VANILLA COCONUT SALT SCRUB!!!

This will only take about ten minutes and will last your mother or grandmother a long time and she will love it.  It also smells amazing, will exfoliate, moisturize, soothe, and be something your mom can actually use.   Anyone can make this, too!  Even if you’re a dad, make this with your kids for your wife or mother, she will appreciate it.


16 oz. Epsom Salt
3/4 cup Coconut Oil ((I use the thick virgin coconut oil and melt it a little))
1 tbsp. Vanilla Extract

That’s it!  Mix them all together, and put them into one or two mason jars, depending on the size or amount of mothers you are giving this too.  Cut a small square of fabric and fasten it into the mason jar for an extra cute motherly touch.

Hope you enjoy making this, and that mothers all over are pleased and enjoy their day.  They deserve it!  Happy Mother’s Day!!!!!

Asian Invasion Vegan Potstickers

1 May

It has been sooo long since I have posted on here… Son’s birthday, sister’s birthday, stomach flu up to wazoo, home repairs, two different zoo visits, etc… etc… etc… my son is now 2!!!!  The new two year old tantrums have opened a whole new world of parenting… here is his homemade white cake and buttercream frosting robot cake I made for his birthday in April, sort of homely looking but chock full of love:
I have been cooking up a storm, so many recipes to come.  First of all, I absolutely adore wrapped up Asian foods such as dumplings, wontons, potstickers, springs rolls, etc…etc… so I have created a vegan filling which can go in any of these wrappers. YES!!!


Servings:   about 56 potstickers ((6-12 people, depending on if it’s a side or main dish))


sesame oil
1 small cabbage sliced thin
3 grated carrots
1″ minced ginger
1 small onion or shallot
2-3 cloves minced garlic
vegan wonton or gyoza wraps
patience and love


Sautee the cabbage, carrots, ginger, onion, and garlic in a splash of sesame oil until all ingredients become soft ((about 5-7 minutes)) then add a splash of tamari, mix in, take off heat, and allow to cool.

2) Place a small spoonful onto each wonton wrapper ((so it doesn’t rip or spill out)), dip finger in a little water and rub along corners of wrapper, fold over and seal.  My first test-potsticker turned into more of a spring roll shape – sticky situation.


3)  Heat up some sesame oil in a pan on medium-high heat.  Pan sear the potstickers until golden brown on each side ((as shown below)).  You will definitely have to do this in groups.

4)  Once golden brown add a splash of water and small splash of tamari and cover with lid to steam the potstickers a little bit until all liquid evaporates.


READY TO SERVE!  These are delicious dipped in a tamari or soy sauce, sweet and sour sauce, or in my case a little bit of apricot preserves ((like heathy sweet and sour sauce)). Enjoy any day of the week, freeze them, make them for a party, great any time of the year etc…

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