Last week I had a craving for brownies, but I didn’t want to bake ooey gooey brownies with lots of sugar. So I hunted up a raw vegan recipe I had tried once before, Chocolate Chipotle Brownies. The first time I made them, I used the amount of chipotle powder recommended, but it was a little too much. So I lessened the amount and also changed the date sugar to maple syrup (because I didn’t have any date sugar!).
Here’s my version:
Chocolate Chipotle Brownies
INGREDIENTS (STEP 1)
1/4 cup cashews
1/4 cup walnuts
½ to 1 tsp maple syrup
1 Tbsp cocoa powder
1/8 tsp chipotle powder
INGREDIENTS (STEP 2)
5 medjool (or moist, fresh) dates
INGREDIENTS (STEP 3)
1/4 tsp vanilla extract
- Food process only the cashews, walnuts, cocoa powder and chipotle powder until they are a powder almost like the consistency of the coconut crystals or like brown sugar.
- Add the dates, one at a time. Make sure to remove the pit first!
- Finally, add the maple syrup and vanilla.
- Shape into very small bite-sized pieces and refrigerate.
These are very rich, so bite-sized is really all you need. Enjoy!
My new eating plan is introducing me to many new foods and recipes. Just yesterday I used my very first avocado! Successfully, no less! I bought it, let it ripen, and used half in a smoothie yesterday. The half is saved in the refrigerator, waiting to be used today. I was so proud of myself! It’s the little thing, you know?
I added the avocado to a Vegan Chocolate Spinach Shake, which was delicious. The chocolate mostly hides the green color and with the banana and dates, it is sweet enough for my sweet tooth. I find that if I can have a fruit smoothie during the day, it curbs my desire for sweets, particularly chocolate. Eventually I will add more of the greens and less of the sweet fruit, I suspect, but for now it is a great way to ease into the “green smoothie” mindset.
Now if I could just kick the mocha habit, again! I was doing very well before we went to the Grand Canyon, but there were too many Starbucks while traveling. I have done better this week than last and I’m hoping this Chocolate Spinach Shake will kick the mocha craving to the curb. Or at least let me ignore it long enough that it goes away. I know it will, since it did back in August. I can do it again. And maybe that will be all I need to jumpstart the weight loss again. Two weeks ago I was down 14 pounds for three days, and then back up about two pounds, where I’ve sat since. I am just beginning my twelfth week of this new eating plan and the goal was 15 pounds to lose in that 12 weeks time. NO MORE MOCHAS!
Lately I have been trying a lot of new recipes as I embrace cooking vegan-style. Some of turned out very good and a couple were just so-so.
Here are two of the keepers:
- Sweet Potato, Peanut, and Chipotle Soup from the Tasty Easy Healthy Green website.
I really liked this soup. Pureeing the can of chipotle chiles was a pain, as was cleaning the blender afterwards so that I didn’t end up with chipotle flavored fruit smoothies! But once that was done, the rest of the recipe was pretty easy and well worth the effort. I ended up with quite a bit of the pureed chipotle mixture leftover to put in the freezer, but it will come in handy in many other recipes that might need just a little spice kick.
I made a couple of small changes to the recipe. I didn’t use oil to do the sautéing, but just a small amount of water. I also did not use the yogurt, but I did put a dollop of sour cream on Bill’s serving. I almost added some corn, but instead I added a large handful of fresh chopped spinach into the mix about five minutes before serving. The color contrast between the orange of the soup and the dark green of the spinach was wonderful! A change I will make next time is to cook up one more sweet potato than the recipe called for.
I liked the soup a great deal, but Bill had only a small serving to taste and then did not want more, so I guess it was not a hit with him. This will be one of those recipes that I make for my lunches – a pan of soup on Monday ought to last through five lunches!
- Sweet Potato Burritos from Penzeys Spices website.
My friend Carol from Life with Nin sent me this recipe and I love it! It is very easy to make, although it is a bit messy to eat.
The only changes I made is that I left out the cilantro (I’m not a big fan of cilantro) and I tried using some non-dairy cheese, which I wasn’t happy with. It didn’t detract, but it didn’t add to the dish either. Later today,, when I make this recipe again, I will just leave the cheese / substitute cheese out. Yes, this is going to be my lunch today. I cooked up the black beans yesterday and will cook the sweet potato later this morning and lunch will be yummy! The reason I am making it for lunch is that, once again, Bill didn’t really care for this recipe. He has a real problem with a many flavors and ingredients mixed together, always has. He eats one thing on his plate until it is gone and then starts on the next item. It is so sad.
Here are 3 dishes that I am going to try soon, very soon: