Ingredient: black beans, drained & rinsed

Black Bean Lava Cakes

In a dream world, desserts would be low in calories and fat and eating one cookie wouldn’t tempt us to eat five more.

By now, everyone knows what a molten chocolate cake is (also known as chocolate lava cake). Practically every restaurant has a version of the recipe on its dessert menu. Its basically the richest chocolate cake imaginable, in miniature form. The key is to purposely under bake it so it will reveal the thick, hot fudge-like center that oozes out when you spoon into it.

But, there’s one way to achieve healthier baked goods and that’s to add legumes. Yes, the very same beans that we put in soups, chili, dips and countless savory recipes make surprisingly tasty desserts.

If you’re using beans as a flour substitute, its typically a 1:1 ratio. When it comes to replacing fat ingredients with beans, a little caution is needed. Fats are not only used for flavor but also texture and mouthfeel for dishes. For brownies, you can replace oil with 3/4 as much black bean puree. For cookies, you can replace up to half the butter or shortening with the bean puree. For quick breads and muffins, replace butter or shortening with half as much bean puree. This is only a general guide as other ingredients may need to be altered too. Always good to experiment first.

The end result, of course, with any substitution should not just improve the nutrition content but leave you feeling satisfied and not still craving the decadent variety. We found these black bean lava cakes certainly did that!

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 Black Bean Lava Cakes
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword black bean lava cakes
Servings
Ingredients
Course dessert
Cuisine American
Keyword black bean lava cakes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Make flax egg & set aside.
  3. In a food processor, combine black beans, sugar, applesauce, apple cider vinegar & sea salt. Pulse to combine for about 1 minute.
  4. Add rice flour, cocoa powder & flax egg. Process until combined about 30 seconds.
  5. Add baking powder & continue processing for another 30 seconds.
  6. Grease (4) 5-oz. ramekins with oil. Make sure to grease well. Add 1/4 cup batter to each ramekin.
  7. Place a piece of chocolate in center of each & divide remaining batter between the 4 ramekins, spreading evenly.
  8. Place on a baking sheet & bake for 25 minutes. Remove from oven & cool for 10 minutes.
  9. Use a knife to loosen edges, then flip ramekins over on to serving plates (they should come loose easily).
  10. If you wish, sprinkle with powdered sugar & serve warm.

Rice Flour Crepes with Black Beans & Guacamole

Due to the fact that rice flour pairs perfectly with taco-worthy fillings such as avocado, beans, cheese etc. gave me inspiration for this meal. This flour is a staple of South east Asia, Japan & India. Rice flour or rice powder is very different from rice starch, which is produced by steeping rice in a strong alkaline solution.

The technique of frying with rice flour has become universal. Rice absorbs less oil than other flours while frying, resulting in fewer calories from fat and a less oily product. Even many fast food restaurants dust their french fries with rice flour to give them that characteristic, satisfying crunch. By blending traditional wheat or cornstarch batters with rice flour will lighten the batter up and reduces some of the ‘gumminess’.

Rice flour is well suited to crepes but it is important to make them in thin, crisp rounds. If they are too thick the most likely they will crack if you are wrapping filling inside.

The recipe I’m using for my crepe stacks is pretty much a basic crepe recipe with rice flour substituted for all purpose flour. For the classic Asian rice ‘crepe’, coconut milk and turmeric are generally used.

This combination of flavors was very interesting. The recipe seems kind of long but it comes together fairly quickly. It certainly will be a ‘keeper’ for us.

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 Rice Flour Crepes with Black Beans & Guacamole
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Asia, Mexican
Servings
Ingredients
Rice Flour Crepes
Asian Turkey Filling
Guacamole
Black Beans
Course Main Dish
Cuisine American, Asia, Mexican
Servings
Ingredients
Rice Flour Crepes
Asian Turkey Filling
Guacamole
Black Beans
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Flour Crepes
  1. In a pitcher, whisk all ingredients together until smooth. Refrigerate for at least 30 minutes while preparing the rest of the recipe.
Crepe Filling
  1. In a large skillet, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserve, soy sauce, ginger & red pepper flakes. Remove from heat & set aside.
Guacamole
  1. In a bowl, coarsely mash avocados, lime juice, salt, garlic, onion & cilantro with a fork. Cover & refrigerate until ready to use.
Black Beans
  1. In a bowl, combine all ingredients except chicken broth (or water). In a food processor, pulse 1/2 cup of the mixture with broth until smooth. Add to mixture in bowl & stir to combine well.
  2. Heat griddle to a medium-high temperature. Using a 1/4 measure, pour batter on griddle. With bottom of 1/4 cup measure, enlarge crepe by making circular motion in the batter. Cook each crepe for about 2 minutes until bottom is lightly browned. Lay on a plate until ready to use making sure not to let them dry out.
Assembly
  1. On each serving plate lay one crepe. Spread each with some of the guacamole, top each with some of the turkey filling, black beans, diced fresh tomato & a sprinkle of smoked Gouda cheese. Repeat with 2 more layers on each plate. End with a swirl of guacamole for some eye appeal. Serve extra beans on the side if you wish.

Tortilla Crepe Stacks

To some of us, Mexican food terms get a little confusing. I mean there is the taco, burrito, quesadilla, enchilada and taquito just to name a few. Before anything, one needs to know what a tortilla is. Simply put, it is wheat or corn plain bread that is used as a wrapping material around different types of filling ingredients to make the various Mexican dishes. 

Masa Harina is a traditional flour used to make corn tortillas and tamales as well as other Mexican meals. To make masa harina, field corn (or maize) is dried and then treated in a solution of lime and water called slaked lime (or wood-ash lye). This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.

The soaked maize is then washed, and the wet corn is ground into a dough called masa. It is this fresh masa, when dried and powdered, that becomes masa harina. Water is added again to make dough for the corn tortillas or tamales.

Cornmeal and masa harina are very different preparations of corn. Do not try to substitute cornmeal or regular wheat flour in recipes calling for masa harina as they will not produce the same results.

Today, I want to make some tortilla crepe stacks. Crepes as we all know, have always been a hallmark of French cuisine. So the question is, ‘how did they come to be in Mexican cuisine’? In the 1860’s, French forces invaded Mexico. They came, they conquered, they cooked and then they got kicked out. Cinco de Mayo commemorates that victory for Mexico from 1862. However, it took another five years before the French left Mexico for good. During their stay, the French left their mark on the country’s cuisine.

One of the reasons I have always loved crepes, is that they are so easy to make and taste so good. You can either roll the filling inside or just stack them with their fillings and make a ‘cake’.

These tortilla crepes are made with half masa harina and half white flour. Next, I made a mushroom rice & barley pilaf and some guacamole. You can pick and choose when it comes to the extra filling add-ons. I guess it did get a bit more involved but worth it —.


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Tortilla Crepe Stacks

Votes: 2
Rating: 5
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Course Brunch, Lunch, Main Dish
Cuisine American, Ecuador, Mexican, Spanish

Servings


Ingredients
Tortilla Crepes

Rice & Barley Pilaf

Guacamole

Crepe Stack Fillings (for 2 people)

Course Brunch, Lunch, Main Dish
Cuisine American, Ecuador, Mexican, Spanish

Servings


Ingredients
Tortilla Crepes

Rice & Barley Pilaf

Guacamole

Crepe Stack Fillings (for 2 people)

Votes: 2
Rating: 5
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Rate this recipe!


Instructions
Tortilla Crepes
  1. In a blender, beat eggs with milk & oil. Gradually add masa harina, white flour & salt, beat until smooth. Allow to stand for 1 hour or longer. Heat an electric griddle to 350 F. Using a 1/4 cup measure, scoop batter onto griddle. With bottom of 1/4 cup, make circles in the batter, gradually enlarge to size of tortilla you wish to make. I made 3 for each crepe stack. Cook each crepe for a few minutes on each side then remove to a wire cooling rack.

Rice & Barley Pilaf
  1. In a saucepan, saute onion, garlic & mushrooms until tender crisp. Add chicken broth & bring to a boil. Add all remaining pilaf ingredients & reduce heat to simmer. Simmer until barley & rice are cooked & liquid is absorbed. Remove from heat; place in a dish & set aside to cool.

Guacamole
  1. Mince onion & sun-dried tomatoes & mash avocados. In a small bowl, combine avocados, onion, sun-dried tomatoes, & remaining guacamole ingredients. Blend well, cover & refrigerate.

Crepe Stack Fillings
  1. Cook chicken & shred, Grate cheese & prepare all filling ingredients.

Assembly
  1. Spread 4 tortillas with guacamole, reserving a bit for 'decorating' the top of each stack. Over the guacamole, put a layer of rice/barley pilaf. Top each of them with chicken, green peppers, olives, corn, red onion, fresh tomatoes, zucchini, black beans & a sprinkling of cheese. On 2 serving plates, place one filled tortilla topped by a second one. Complete each stack with another corn tortilla. 'Decorate' each with remaining guacamole, salsa, sour cream & remaining cheese. Heat each crepe stack for a few minutes in the microwave before serving.

Black Bean Soup with Thai Chicken Rolls

Soup seems to be one of those comfort meals synonymous with cooler winter weather. So far, here in northern Alberta, Canada our winter has been very mild. Black bean soup has become one of my favorites. Of course, as usual there’s a little fond memory tucked away that I’d like to share with you.

For the many times Brion and I have spent holiday time on California’s Monterey Peninsula, I’m never quite able to absorb enough of it’s images. There’s something about the sea — the waves, the salt air, the broad expanse of blue, the ambiance of coastal living that forever calls us back.

It was on one of these trips that we were ‘snooping’ around an area called the Barnyard Shopping Village. Built in 1976, this Carmel landmark features more than 45 boutique shops. It’s cascading levels and beautifully landscaped courtyards create such a relaxed and peaceful atmosphere. There are about eight locally owned restaurants offering various cuisine options. We came across one called ‘From Scratch’ restaurant. Sounded good, so we went in. There was either outdoor or indoor seating available. It turned out the food definitely had that ‘homemade’  flavor. Over the years we have made a point of always going back to have one of those great meals when we are in Carmel.

One of the first meals I had there was a Veggie Wrap  that in my opinion, was to die for. It consisted of romaine lettuce, avocados, cucumbers, walnuts and cream cheese in an over-sized tomato basil tortilla. For some reason it seemed to disappear from the menu so I tried the famous ‘From Scratch’ Black Bean Soup. It was just wonderful! Upon returning home I started making a very easy version. No need to do any soaking of the beans overnight. One of these 4-ingredient recipes using canned beans. Of course nothing like the one ‘From Scratch’ but still tastes great especially when served with some Thai Chicken Rolls.

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 Black Bean Soup with Thai Chicken Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Easy Black Bean Soup
Thai Chicken Rolls
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Easy Black Bean Soup
Thai Chicken Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Easy Black Bean Soup
  1. In a blender, place 1 can of black beans, chicken broth, salsa & cumin. Blend for about 10 seconds to lightly puree.
  2. In a saucepan, over medium heat, combine the pureed bean mixture with remaining can of beans. Simmer until hot. Ladle into 2 bowls; top with a dollop of sour cream & a sprinkling of fresh cilantro.
Thai Chicken Rolls (12 rolls)
  1. Unroll dough on a work surface; pinch seams to seal & press into a 12 x 9 -inch rectangle. Cut into 12 rectangles.
  2. In a small skillet, heat oil. Add chicken; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger & red pepper flakes. Divide mixture evenly between the 12 rectangles; placing some filling on long side of each rectangle to within 1/4" of short ends.
  3. Preheat oven to 350 F. Starting with long side, roll up. Pinch ends to seal; place seam side down on a parchment lined baking sheet. Brush with beaten egg & bake 10-15 minutes until golden brown.
Recipe Notes