B-raw-nies

Every Spring I get the urge to do a bit of a diet cleanse...meaning for three weeks I tighten up my diet by eating more veggies and completely avoiding all caffeine, alcohol, sugar and anything processed. This helps realign my diet after a long winter of maybe not the best eating habits...and it doesn't hurt with the upcoming tank top and bikini season either!!

Anyway, we started this cleanse last week and all was going great...until yesterday - it was my and my husband's fourth wedding anniversary! We wanted to have a special dinner at home while sticking to our cleanse. We decided to have one of our favorites, pasta dinner - but we still needed a dessert! I remembered a recipe I had recently seen on my favorite vegan chef, Dreena Burton's blog, that met the criteria... Hallelujah, it was a hit, a big hit!

This brownie recipe is brilliant! It's completely raw, has no flour, sugar or added oils, and is very easy! Believe me people, I know my chocolate brownies, I consider myself an expert in this area...and these can compete with your best cooked version any day of the week! They are moist, nutty, and super chocolatey! And the icing has the slightest hint of coconut that pairs so perfectly with the brownie base. Now, for those of you on a real diet, keep in mind, these are not calorie free...not even close...but they are a completely whole food, raw, gluten free and healthy alternative. I highly recommend trying them!!!

Brownie base:
1 cup raw almonds (see note)
1/4 cup raw cashews
1/2 cup raw walnuts
1 3/4 cups (packed) pitted medjool dates (see note)
1/4 cup dried organic pitted cherries (OR more dates, i.e. can use 2 cups dates in whole - omit almond extract if not using cherries)
1/3 cup raw cocoa powder (or regular cocoa if you prefer)
1 vanilla bean (or regular vanilla extract, see note)
1/4 tsp sea salt
1/2 tsp almond extract (optional)

Frosting:
1/2 cup coconut butter (not coconut oil; I used Artisana coconut butter found at my local health food store or Farmboy)
1/4 cup agave nectar
2 tbsp raw cocoa powder (or regular if you prefer)
pinch sea salt

Directions:
In a food processor, first add almonds and cashews and process until very fine (the almonds are the hardest, and need to be worked until crumbly). Then add walnuts, dates and cherries and pulse/process until mixture is quite crumbly, but not yet coming together. Then, add cocoa powder, salt, and almond extract, and pulse through.

If using vanilla bean - with a sharp tip knife, slice the vanilla bean down the outer side to open up the bean. Using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them to the processor (or add vanilla extract). Process again, along with the almond extract if using.

Process until the mixture starts to come together but do not overmix so that the nuts release their oils (see note). Then remove the mixture and press into a brownie pan (8” x 8”) lined with parchment paper. Use a small piece of the parchment to help press and flatten the mixture evenly into the pan.

For the frosting, in a mini-food processor, first combine the coconut butter and agave nectar until smooth. Then add the cocoa powder and salt, and pulse through again until just combined. Do not overprocess or the frosting will begin to separate with the heat of the churning and become oily. (If you don’t have a mini-processor, you can follow the same steps stirring by hand in a bowl). Smooth frosting over base, and refrigerate for an hour or more until set.

Cut into squares and serve! You can also freeze the squares after cutting, and enjoy them out of the freezer!

(Note: A combination of ¾ cup almonds and ½ cup cashews also works well.)

(Note: You can substitute 1 – 1 ½ tsp of pure vanilla extract for the vanilla bean seeds.)

(Note: If your dates are on the dry side, you can add 1-2 tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.)

(Note: If you process the mixture too long, the heat generated by the food processor will bring the oils out of the nuts. If this happens, the brownies won’t be ruined necessarily, but they will have an oily appearance and be oily to the touch. So, process minimally to begin, rather than over processing the nuts at the outset.)

I got this recipe from Dreena Burton's blog, Eat, Drink and be Vegan. It's such a great resource, so I highly recommend you check it out.

African Sweet Potato and Peanut Stew

This dish is one of those ones that you'll have to pack away the leftovers right away, or else you'll find yourself coming back to the pot over and over again to sneak "one more spoonful" until you're left with pants that are too tight, and minimal leftovers for lunch the next day! I first tried this recipe when my super mother-in-law made it for us this Christmas...we've pretty much made it every other week since then!!

The secret ingredient is the peanut butter...it makes the stew so creamy and slightly sweet when it meets the tomato and sweet potatoes. The recipe calls for sweet potato and kidney beans, but I've made it with butternut squash and chickpeas (as pictured) and it turned out just as fantastic! We like to serve it over quinoa, but any grain will do! The recipe makes a good amount so you should have enough to freeze or serve the next day (if you heed my warning from above!).

Ingredients

3 tablespoons water or oil (for sauteing)
2 medium onions, chopped
3 garlic cloves, pressed or minced
2 red bell peppers, seeded and chopped into bite-sized pieces
1 tablespoon light brown sugar (I skip this, it isn't necessary)
1 teaspoon grated or minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (a little generous if you like things on the spicy side)
1/2 cup smooth natural peanut butter (crunchy is fine too)
3 sweet potatoes peeled and cut into 1/2 inch cubes
1 can (15 oz.)red kidney beans, drained and rinsed
1 can (19 oz.) diced tomatoes or 2 fresh tomatoes, diced
4 cups vegetable stock
1 teaspoon salt (or to taste)
1/2 cup chopped, unsalted dry-roasted peanuts (optional)

Directions

Heat water or oil in a large saucepan over medium heat. Add onions and garlic and cook until softened, about 5 minutes. Add bell pepper, cover and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon and cayenne pepper, and cook, stirring for 30 seconds.

Stir in peanut butter and tomatoes, stir until melted and distributing evenly.

Add stock, sweet potatoes and kidney beans. Bring to a boil, then reduce heat to low and simmer until the sweet potatoes are soft (30 – 40 minutes). Taste and add salt if necessary. Serve over your choice of grain with chopped peanuts on top!

Enjoy!

This recipe is from Colleen Patrick Goudreau's The Vegan Table