Category: Dinner / Lunch

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John’s WFPB Mexican Chocolate Brownies

I have always been a fan of the little bit of spicey heat found in Mexican chocolate and worked to develop a plant-based brownie recipe to replicate the flavor. My desire also included no added fat and minimal added salt (salt is needed to bring life to most baked goods.) Instead of regular icing on these brownies, I usually use my WFPB Chocolate Pudding spread on top or the side.

Ingredients

1 box/can black beans, rinsed and drained
1½ cups unsweetened organic applesauce
3 oz. unsweetened chocolate, chopped
8-9 Medjool dates (pitted) or 14 – 16 Deglet dates
¼ cup unsweetened cocoa powder
1 teaspoon vanilla bean powder or w tsp vanilla extract
½ cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon Green Salt (made from salicornia – a sea vegetable)
⅛ teaspoon cayenne pepper

Optional topper prior to baking chopped walnuts

Directions

Preheat oven to 350°F.

In a food processor, combine beans, applesauce, and chopped chocolate. Cover and process until smooth.

In a small bowl, stir together the following eight (unless using vanilla extract, which would be mixed with the beans) ingredients. Add the chocolate mixture and mix just until combined.

Spread batter in the prepared or non-stick baking pan (I use a non-stick pie pan). Bake for 20 minutes until the center is firm, and the edges are slightly puffed. Cool in the pan on a wire rack. If desired, sprinkle with powdered date sugar (if I do, I use Well Your World’s Date Powder.)

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John’ WFPB ‘The Burger’

‘The Burger’ with a side of Mac and K’So? Sauce.

The Ingredients

1 Can No Salt Added Black Beans
1 Can No Salt Added Chick Peas
1 Can No Salt Added Lentils
24 oz Portobello mushroom
1 Medium Onion
½  Cup Chick Pea flour
2 Cup Oats
3-4 Luv Beets
3 tbsp Ground Flax Seeds
2 tbsp Psyllium Husk Powder
1 tbsp White Miso Paste
1 tbsp Tapioca Starch
1 tbsp Nutritional Yeast
1 tsp Marmite
3 tbsp Liquid Smoke

Directions

Chop Onion and sauté using water to prevent sticking. Lightly brush portobello mushrooms to clean them. Chop the mushrooms add to onions, and cook until all moisture is gone

Drain, rinse and dry both cans of beans add them to the food processor bowl. Drain, rinse, and dry Lentils, adding 1/2 to the food processor bowl (reserve the rest for use later). Add 1 cup of oats and the remaining ingredients besides the mushroom and onions. Pulse quickly to incorporate flavors.

Pour the mixture into a bowl and repeat the same step with mushrooms and onions. Add remaining lentils and oats. Mix all to incorporate.

Divide the mixture into 4 to 6 ounces and place in a plastic bag to chill and then flatten.

You can cook on each side for 4 to 5 mins or for a firmer version bake these at 375 degrees for one hour (flip them halfway through).

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John’s WFPB Pumpkin Pie

With Thanksgiving tomorrow I started to think about key part the dinner the pumpkin pie. Ever since I was a kid, mom’s pumpkin pie was always my favorite thing about the dinner. As an adult I continued the tradition of making pumpkin pies each fall, and even sometimes in the off seasons when my sweetheart had requested. My concern was how to get all of the flavors creaminess while keeping it Whole Food Plant Based. I also decided to add additional flavor by making it grain free. This is a very sweet rich dessert and it does not take much to make me happy.

John’s WFPB Pumpkin Pie

For the Crust

1 ½ Cup Dried Figs, stems removed
1 Cup Walnut Pieces
½ Cup Cashews

For the Filling

2 Cans Pumpkin Puree
2 Cups Plant Milk
1 ½ Cups Pitted Dates
2 tsp Ground Cinnamon
1 rsp Vanilla Extract
½ tsp Fresh Grated Nutmeg
½ tsp Ground Cloves
½ tsp Ground Ginger
¼ tsp Ground Allspice

Preheat oven to 350, once the oven beeps for temp I let it rest for 10 minutes more to stabilize temperature.

In the food processor blend dates and nuts. Press in to pan and bake for 10 mins.

In blender add filling ingredients. Blend until smooth and silky.

Pour into slightly cooled pie pan and bake for 35 to 45 mins.

Cool and enjoy.

With this recipe I ended up with a bit of baker’s treat.

Perfect amount left over to use for other recipes or just to enjoy as a special dessert.
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John’s WFPB White Bean Chicken-less Chili

I am thrilled to announce that I have my first three home-grown Jalapeños. It is time to make one of my all time favorites in the WFPB style. One of my secrets for this recipe is to use a no chicken broth that helps to impart the chicken-type flavors that I am looking to have in this chili. My love of chili started with traditional white bean chicken chili. This was long before I decided that I enjoyed the traditional chili (still ones with beans). My goal is to remove the meat meant leaving extra room for more white beans. I also remove excess sodium level by punching up the flavor with lots of fresh squeezed lime juice.

John’s WFPB White Bean Chicken-less Chili

Ingredients

2 boxes of Cannelini No Salt Added beans – drained and rinsed
1/2 Lg Onion – Diced
2 stalks of Organic Celery – Diced
1 Carrot – Diced
Jalapeños to taste – Cleaned and Diced
3 tbls Granulated Garlic
2 tbls Ground Cumin
2 tsp Ground Coriander
2 tsp Dried Oregano
1 tsp Ground Black Pepper
2 cups No Chicken / No Salt Added stock
6 tbls Fresh Squeezed Lime Juice

Dice the onion, celery and carrots then sauté using water as needed to prevent sticking. Once the vegetables are softened add garlic, cumin and coriander to bloom the flavors and then add remain ingredients. Bring to a simmer and let simmer for at least 30 mins.

Serve with tortilla strips that have been air fried and a wedge or two of lime.

I am looking forward to bounty that is my apartment balcony garden with tomatoes three ways, the jalapeños, small red bell peppers and a few fresh herbs.