Before I get too ahead of myself, I want to share what I made today. It was the Grove House manager's birthday last week and I was up in the Bay so I never got to make her anything. She is an awesome woman. I don't know her too well, but I got to spend a fair amount of time with her this summer while I was here. My roommate from spring semester last year, who is now the caretaker, worked in the kitchen with Z last year and would tell me wonderful stories. I knew I had to meet this woman, it was just a matter of when.
Z always has a smile on her face and has a wonderful outlook. She has an incredibly supportive family and is incredibly supportive herself. So much so that she catered her own birthday party for her three cousins or nieces and nephews. She also happens to be an AMAZING cook. Even though she's allergic to gluten, citrus and what sometimes seems like everything else, she can make anything taste great. She often goes to Amy's Farm in Ontario, an urban organic small farm where I worked last fall. She brings back beautiful produce to the house and is even a member of the cow share so she can milk a cow once a week for fresh, whole, delectable milk.
We could talk about food for hours, and have done so. She's been a great help to the garden this summer and has helped our school become an active part of the local food movement with her actions.
So, I decided to make her black bean brownies. With black beans. I should go back in time and mention that my favorite website is Heidi Swanson's 101cookbooks.com. I check there daily for new recipes and photos. She is incredibly talented and I have not made one dish that I do not like from her site. She posted Amazing Black Bean Brownies which I've kept meaning to make and finally decided I needed to do it.
I followed the recipe for the most part, but attempted to make the brownies vegan for cost-effectiveness (butter and eggs are pricey) and use what I had on hand. I omitted the sea salt because of price, and did not use any coffee substitute.
First I melted the chocolate in the microwave for 1 minute on high. I stirred it until it was smooth, then added in oil. I set that aside and pureed the black beans in a blender with 1/2 cup walnuts, 1 tbsp vanilla and about half of the chocolate mixture, to add extra liquid so it would mash well. I set that aside and beat 1 heaping tbsp of ground flaxseed with 1/4 cup water until it was foamy like an egg, but did get a little frightened that I messed up that ratio... it worked out well. I used a banana for 2 of the eggs that were called for an mashed it with my hands before adding it to the flax seed mixture. I then sacrificed one of my eggs and whisked it all together. Then I added the rest of the chocolate-oil mixture and 1 cup of agave nectar and 1/2 cup of chopped walnuts and whisked that together. Finally, I added the mashed beans/walnut/chocolate mixture to the eggs and mixed it all together.
I took a baking sheet, about 11x15, well-buttered, and poured the brownie mixture and spread it out evenly. I baked the brownies at 325 degrees for about 35 minutes. It was still a little bit gooey, but it set as it cooled. I put it in the freezer to cool quickly so that I could cut it easily and bring it to Z.
Z took a little bite out of one and set they were delicious. She also gave me some wise words: told me to take it day by day, do not have fear for what might happen or think about how your job or current situation isn't working well for you now, but it will all change. She also said that she's working the job she always wanted- cooking and catering college events, working closely with wonderful college students and does her 'office work' on the mounds, outside in the sun. And she's here to stay until it's time to move on...
Ingredients
4 oz unsweetened chocolate
1 cup vegetable/canola oil
1 15-oz can black beans
1 cup walnuts, chopped
1 tbsp vanilla extract
1/4 tsp salt
1 banana (=2 eggs)
1 tbsp ground flaxseed+ 1/4 cup water, whisked together until egg-like
1 cup agave nectar (Heidi calls for 1 1/2, but I always lower the amount of sugar in recipes and they are still very sweet, I promise)
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