April Fools, everyone! These delicious brownies are sneaky delights you can trick your kiddos with. They’re just as yummy as they would be without the addition of beans, but the beans add healthy fiber and a rich, fudgy texture. We hope you make them at home for some fools day fun!
These black bean brownies are just as chocolatey as normal brownies, and you can add a silky ganache to top them off if you’d like! This is an ATS classic and favorite, and a scrumptious way to get your daily serving of legumes. If you have a food processor handy, you’ll be able to get a really smooth brownie consistency. You can also use a blender or a potato masher, though a potato masher might not produce the same kind of smoothness as a processor or blender would.
It’s also important to thoroughly wash your beans beforehand–black beans have a pretty neutral flavor, but washing the bean juice off will help avoid any bean flavor making its way into your brownie batch.
Once you’ve mashed or blended your way to a batter, it’s time to add the chocolate chips! Our instructor, Andrew, challenged their kids with the task of minutely chopping up bars of chocolate for this recipe. This is a fun and tasty way to have your kiddos at home practice their chopping skills, and rich tasting bars of chocolate elevate this brownie recipe.
For the ganache–you can just melt some more chocolate in the microwave with milk. Instant yum! We hope you’ll delight in this chocolatey delicacy, and we can’t wait to see you in classes next week!
Chickpea Bolognese with Zucchini Noodles
- 1 1/2 cups diced red onion
- 3 cloves fresh garlic, minced
- 1 can chickpeas, rinsed, drained and chopped
- 1 medium carrot, diced
- 1 cup cup mushrooms, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 tbsp dried oregano
- 1 tbsp dried parsley
- Sea salt
- 1 tbsp olive oil
- 2 medium zucchini
- 2 tbsp parmesan
- Salt and pepper, to taste
Chickpeas must first be rinsed with water, drained thoroughly and chopped.
Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.
Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.
A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.
Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!
Until next time,
Team Allergic to Salad