Gorgeous Gooey Black Bean Brownies

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Gorgeous Gooey Black Bean Brownies

Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?

What if this was one and the same thing?!

Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.

The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 tbsp. raw cacao
  • ½ cup oats
  • ¼ tsp. salt
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 2 tsp. pure vanilla extract
  • ½ tsp. gluten free baking powder
  • ½ cup vegan chocolate chips

Method

  • Pre-heat the oven to 350c
  • Combine all the ingredients, except the chips, into the blender
  • Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
  • Place in the oven for 15 mins and let cool for at least 10 mins before serving
  • If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up

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Black Beans (above)

 

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Deconstructed Samosas

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Deconstructed Samosas

My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect

I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile

I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks

Ingredients

For samosa

  • 2 tbsp. coconut oil
  • 1 tsp. coriander seeds
  • ¼ cup diced onions
  • 1 tsp. freshly grated ginger
  • 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
  • ½ cup peas
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • ½ tsp. cayenne pepper
  • Vegan Filo Cups

For Chutney Tasha.Kitchen recipe

https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/

Method

  • Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
  • Add the shallots and ginger and cook until soft
  • Add the diced, cooked potatoes and sauté until golden (3 minutes)
  • Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
  • Let the filling cool completely
  • Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love

Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse

This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.

I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.

Enjoy!

Ingredients

  • 300g soft silken tofu
  • 80g vegan chocolate
  • 3 tbsp. maple syrup
  • ½ tsp. vanilla essence
  • Pinch of salt

Method

  • Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
  • Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
  • In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
  • Add the chocolate and rest of the ingredients
  • Transfer into glasses or ramekins, serve with berries to cut through the richness

Courgette and Corn Fritters

Courgette and Corn Fritter

Courgette and Corn Fritters

These are a great little snack or starter filled with tasty vegetables. They remind me of my grandma’s Pakora’s but are made with corn flour instead of chickpea flour, both of which are gluten free so we are in luck, either way

The wonderful thing about this dish, is the texture, it is crunchy on the outside and soft on the inside (any of your from the UK and old enough should understand this reference from the old Dime advert :))

I adapted this from Robin Swallow’s recipe, from Manna Café in London. I baked these instead of frying them and used coconut oil instead of sunflower

These are Mr. B approved. The recipe makes c.12 and they were gone in less than the time it took to write this blog!

Ingredients

  • 2 small courgettes/zucchini, grated
  • 175g corn kernels
  • ¼ bunch fresh coriander, chopped
  • 115g masa harina (white corn flour)
  • ½ tsp. cumin
  • ½ tsp. paprika
  • Salt and pepper to taste
  • 2 tbsp. coconut oil

Method

  • Grate the courgettes and then place them into a bowl and sprinkle with a little salt. Let sit for 10 minutes
  • Take the grated courgettes and place into a clean tea towel. Squeeze out all the liquid and place into a clean bowl. Add the remaining ingredients to the bowl of dry courgettes
  • Mix with your hands until well incorporated and the mix holds together, add a little water if you need to
  • Take 1 tbsp. full of mix and shape into a small patty or ball, continue with the rest of the mix
  • Take the coconut oil in your palm and cover the fritters
  • Bake for 30-40 minutes until crisp

Serve with choice of sauce, I like sweet chilli for this

Guilt Free Bacon (Trumpet Mushrooms – Vegan)

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When people think about veganism they think lentils, grains and Birkenstocks but vegan cooking is really all about imagination and innovation. It’s about taking the humble healthy vegetable and creating something new that you would never logically associate with it, a new flavour profile – a new way of looking at something all together

‘Logic will take you from A to B, imagination will take you everywhere’ – Einstein

This is the greatest invention since sliced bread or for those who are gluten free or Paleo, the greatest invention full stop. It is so good that it defies logic that it is not offered as an option in every café/diner

I welcome ridicule from die-hard meat eaters by saying this, but I actually prefer it to bacon. It tastes indulgent and fatty without any actual fat and the sweet, savoury combination adds my favorite umami twist. Mr B likes the smokiness from the paprika and I sometimes add red pepper for him too

Ingredients

  • 2 large trumpet mushrooms
  • 2 tbsp. coconut sugar
  • 2 tbsp. olive oil
  • ½ tsp. smoked salt
  • ½ tsp. smoked paprika
  • 1 tsp. pepper

Method

  • Preheat the oven to 350F
  • Lightly grease a rimmed baking sheet or use a silicon mat
  • In a small bowl, combine the sugar, smoked salt, smoked paprika and black pepper
  • Place the sliced mushrooms in a large mixing bowl
  • Drizzle with oil and mix well to combine
  • Use hands to massage into the mushrooms and make sue they are well coated
  • Arrange the mushrooms on the baking tray/mat, leaving a little space between them
  • Bake for c. 15 minutes, flip using a spatula and let bake for another 15 minutes
  • Let cool for at least 10 minutes (this will also crisp the mushrooms)
  • Eat on its on or serve with…literally anything

 

Beetroot Chocolate Pot (Vegetarian/Gluten Free/Nut Free)

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I am always trying out new and interesting dessert recipes to satisfy Mr. B’s sweet tooth and when I found this recipe in Verge, one of my favorite veggie cook books, it seemed the perfect balance between healthy yet indulgent

This is a rich and impressively heady desert and easy to make given the few ingredients and little process. The recipe serves, 2-4 people, but I would suggest it for 4-6 at least, due to the decadence

The beetroot can not be seen as the deep purple is swallowed by the chocolate (see picture below for the proof it is in the pudding…), so if you want your guests to know that there is beetroot, then you may want to sprinkle some crushed beet chips on top

Ingredients

  • 2 cups bittersweet chocolate chips, use dairy free chips for the vegan option
  • 1 cup coconut milk
  • 1 tsp. cornstarch
  • ½ tsp. salt
  • ½ cup red beetroot juice

Method

  • Place the chocolate chips in a medium bowl
  • Heat the coconut milk in a saucepan over a medium heat. Stir in the cornstarch and salt, whisking to ensure that it is fully dissolved. The cornstarch will start to thicken the coconut milk after a few minutes, as soon as this happens, stir in the beet juice and then strain through a sieve over the chocolate chips
  • Whisk the chocolate mixture thoroughly until all of the chips are melted. Portion the mixture into serving dishes and chill for at least 1 hour to set

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Beet tartare

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Life is your canvas…paint it with your dreams!

My dreams are normally full of food. If you know me well and see me staring off into the distance, you’ll know its because I am thinking about my next meal, the meal I just had or a recipe I am working on. It is therefore natural for me to combine food and art.

Beetroots have such amazing colors, my favourite is the deep ruby red because of the colour but also the antioxidant qualities you get with it.

This recipe is my healthy vegan version of beef tartar using those beautiful red beets to create a hearty, beet tartare. The dish has a lovely crunch and salinity from the capers and a smooth heat from the mustard.

I loved playing with this dish, as when you have finished you have a pink paint and a white cream cheese base to play with. It lets your inner artist (and child out) and what could be more fun than that!

This is a Tasha. Kitchen original, feel free to copy, creativity should be shared!

Ingredients

  • 2 small beets
  • 1 tsp. capers
  • 1½ tbsp. olive oil
  • 1 tsp. mustard
  • 1 tsp. apple cider vinegar
  • ¼ tsp. sea salt
  • 3 tbsp. vegan cream cheese (see prior recipe)
  • Chives, chopped (for garnish)

Method

  • Preheat an oven to 350c
  • Bake the beetroots in salt for 40 mins or until slightly tender
  • Remove from the oven and let cool
  • Once cooled chop into roughly 1cm x 1cm pieces
  • Whisk together the mustard, vinegar, oil, and salt.
  • Transfer beets to a small bowl and mix with the dressing
  • Smear plate with the vegan cream cheese and place the beetroot on top using a cookie cutter or ramekin
  • Garnish with chopped chives