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How to Eat Beans without Wanting to Kill Yourself

publication date: Mar 6, 2017

 

 

 

Fudge:

1 and 1/4 cup black beans

1/2 cup cacao powder

1/4 cup almond butter

2 tablespoons coconut oil

1/2 cup chopped medjool dates, chopped

2 teaspoons vanilla extract

 

Combine all ingredients in a blender and blend until smooth.  Spoon into a dish, press into side and smooth top.  Refrigerate for at least 1 hour before serving.

 

Pizza:

In a blender, blend 1/2 cup white beans.  Set aside.

 

In a large mixing bowl, combine.  Do not stir and set aside for 5 minutes:

1 cup water water (between 110 and 115 degrees F)

2 and 1/4 Tablespoons active dry yeast

1 teaspoon organic sugar

Let mixture sit for 5 minutes.

 

Mix bean blend with yeast/water mixture.

 

Add 3 cups flour to mixture until a sticky dough is formed.  Allow to rise for 1 hour.

 

Sprinkle counter with flour, then roll out dough into a circle or rectangle.  Bake crust on a cookie sheet in at 375 degree F oven for 8 minutes.

Remove crust from oven.  Top with pasta sauce and vegan shredded cheese.  Place back in oven for 12 minutes.

 

Cookies:

1 can chickpeas (garbanzo beans)

1/2 cup nut butter

1 teaspoon aluminum free baking powder

2 teaspoons vanilla extract

Stevia vanilla to sweeten 

Combine in a blender and blend until smooth.

 

Add 1/2 cup vegan chocolate chips, then pulse a few times so as not to crush the chips.

 

Spoon onto a baking sheet and bake at 350 degree F for 10 minutes.

 

Pasta:

Boil 1 serving of bean noodle pasta

I re-used the same water to steam 1 cup of broccoli and 1 cup sliced mushrooms

 

Sauce: Blend 1 cup white beans, 1/4 cup almond milk, season with salt, pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder.

 

Chocolate Hummus:

1 can chickpeas (garbanzo beans)

1/4 cup cacao powder

a few drops of stevia to sweeten

Combine in a blender and blend until smooth.  Add almond milk to think mixture if needed.

 

Serve with sliced apples to dip.

 

 

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