Black Bean Hemp Brownies

Be warned, these gluten free black bean brownies, will have you going back for seconds, maybe thirds! You can whip these bad boys up in a matter of 10 minutes + 30 minutes bake time. I’ve filled you on the benefits of black beans, now let’s look at the perks of our beloved Hemp Hearts.

  • complete protein
  • contain essential fatty acids omega 6 and omega 3
  • good source of both soluble and insoluble fiber
  • packed with vitamins A, B1, B2, D and E
  • loaded with calcium and iron
  • provide long lasting energy
  • curb hunger
  • aid in digestion

This black bean brownie recipe is a real treat, that I think all of you will enjoy. I have switched out cocoa powder for carob powder, due to what I had on hand. Carob is naturally sweet, low in fat, high in fiber, caffeine free, and has three times as much calcium as cocoa powder. Now that you have all the reasons to indulge in these delicious brownies, get baking and see if you can taste the difference.

Black Bean Hemp Brownies

  • 15-oz can black beans, drained and rinsed
  • 3 large eggs
  • 1/3 cup coconut oil
  • 1/4 cup carob powder
  • 2 tsp natural vanilla extract
  • 1 scoop hemp protein powder
  • 1/3 cup honey
  • 1/3 cup Hemp Hearts
  • 1/4 cup dairy-free semi- sweet or dark chocolate chips, if desired

Ingredients

  1. Preheat oven to 350°F
  2. Place the black beans, eggs, melted coconut oil, cocoa powder, vanilla extract, protein, and honey in a food processor. Blend until smooth
  3. Remove the blade and gently stir in the Hemp Hearts and chocolate chips
  4. Transfer mixture to the prepared pan 9×9 or 9 x 13 inch pan
  5. Bake the brownies for 30 minutes, or until just set in the center. Cool before cutting into squares

xo!

Gingham Style

Spring fashion brings loads of colours and prints; and each year, I undoubtedly swoon over the gorgeous options that paint the runway. This Spring’s Gingham print is nothing new to the fashion scene, but this trend isn’t just making a comeback, it’s making a hot comeback! With a more modern, chic, and sexy twist to the traditional favourite.

We are seeing the Gingham print in a variety of colours from pretty powdery pastels to fun bold brights, while getting fancy with deep-v’s, cut-outs and sheer silks. There were many classic black and white options to hit the runway, which is a safe way to introduce this print into your closet. Or for the more adventurous fashionista, go on and embrace all the rage with mixing prints for that fun, flirty, effortless look.

Here are some of my favourite Gingham looks for Spring.photo(18)

1/2/3/4/5/6/7/8/9

Get Checked. xx

Vegan Lasagna with Basil Cashew Cheese

Okay, my first thought was, “Really what could possibly compare to a traditional lasagna?” While I am definitely on Team Veg, I knew it would be hard to please the man of the house with a vegan friendly option, as well as satisfy his Italian taste buds.  I mean I do love the traditional meat lasagna with all the gooey cheese, but I often find myself resisting temptation to indulge due to the “not so hot” feeling afterwards; not to mention the perception lasagna has for being such a task to make. I had the craving for that warm comforting meal, without the comforting calories. Luckily, I had this recipe sent my way from a friend with the affirmation that her husband loved it too, more than regular lasagna! Done and done, this was now Sunday night’s dinner.

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Well, I definitely have proven myself wrong with this recipe, taken from Oh She Glows, this vegan lasagna far surpassed my expectations (as well as his!) and would fool any lasagna lover otherwise. I mean it’s evident that there is no meat sauce, but the flavour combination from the sautéed veg, sugo, and the basil cashew cheese, one would never question the difference.

Hope you enjoy today’s dish.

Lemon Basil Cashew Cheese (Yield ~2 cup)

  • 1.5 cup raw cashews, soaked in water for 30 mins or overnight
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tbsp dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed)
  • 1.5 cups fresh basil leaves (lightly packed)
  • 1/2 cup parsley
  • 1/2 cup nutritional yeast (gives the cheese flavour)
  • 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder (optional)
  1. Drain and rinse soaked cashews
  2. Add ingredients in order listed and process until smooth

Vegan Lasagna (Yield ~12 servings)

  • box of oven ready lasagna noodles
  • 1.5 bottles of pasta sauce
  • 3 garlic cloves, minced
  • 1 sweet onion, chopped
  • 2-3 small zucchini, chopped
  • 2 cups assorted mushrooms, sliced
  • 1-2 red pepper, chopped
  • 2 cups spinach
  • Lemon Basil Cheese Sauce (from above)
  • Daiya mozzarella cheese or vegan feta (as much as desired)
  1. Preheat oven to 400F. In a large skillet, sauté onion and garlic over low-medium heat for 5-10 minutes. Now add in the rest of the veggies and sauté for another 10-15 minutes. Season well with salt and pepperIMG_4362
  2. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheese sauce, half the vegetables, more pasta sauce, another layer of noodles, the rest of the cheese sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheeseIMG_4371
  3. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 daysIMG_4377IMG_4393

Eat Hearty! xx

 

Wake Up Call

It’s resolution time! This is for all of you who made the resolution for a healthier regime in 2015. Or for those of you who are looking for some new go to recipes. This delicious concoction comes together in a snap and is loaded up with Vitamin C and Fiber, which is sure to kick start your day.  Additionally, there are a ton of other benefits from our beloved sweet potato (check out the dish here). I love adding in sweet potato to my smoothies these days as it’s a tasteless way to pump up the nutrients and keep you feeling full.

Go ahead, blend this up and toast to glowing energy and a healthy 2015.

Blend the following ingredients together until smooth (yields 3-4 servings).

  • 1 apple
  • 1 pear
  • 3 clementines
  • 2 small raw sweet potatoes
  • 2 cups water

 

IMG_4248In Good Health. xx

Simple Pan Seared Scallops

Now that we are just about settled in at CasaDelSal, I can’t wait to entertain in our new kitchen; it is absolutely beauteous. Seriously though, I am in love. 🙂

When having guests over, the one thing I try to plan for when prepping the party menu is to serve dishes that take little time to assemble (it’s all about the prep!). I want to be able to enjoy our company rather than be stuck slaving away in the kitchen.This dish for seared scallops is a dream. The prep can be done in advance, its ingredients are simple, it is not complicated, and  yet it looks fancy and tastes delish!

The sweetness from the corn and the red pepper along with the saltiness of the prosciutto and sun-dried tomatoes is heavenly when paired with seared scallops. This dish makes for an excellent starter or great meal served with a simple salad.

Pan Seared Scallops (yields 4 servings)

  • 8 sea scallops
  • 1 red pepper, diced
  • 1 can of corn
  • 6 slices of prosciutto, double smoked bacon or pancetta, diced
  • 10 sun-dried tomatoes, diced
  • 1/4 cup white wine
  • 1 tsp olive oil
  • parsley to garnish
  1. Pan fry choice of meat until crispy, remove and set aside on paper towel
  2. Deglaze the pan with white wine
  3. Add red pepper, corn, sun-dried tomatoes to pan and cook on low-medium heat, set aside
  4. Thoroughly dry the scallops by laying and folding them within a double layer of paper towel
  5. Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside. I always add a bit more wine!
  6. Plate the red pepper, corn mixture on a plate with 2 scallops
  7. Garnish with parsley

photo 1Savour On. xx