Saturday, February 18, 2012


We like chili beans at our house, but I was tired of using the canned variety. This is what I came up with; they're really good. The kids love them plain, and they are great for chili cheez fries, or any other recipe calling for chili beans.

1 lb pinto beans, sorted and rinsed
4 c. water
1 14-oz. can tomato sauce
1 large sweet onion, chopped
2 cloves garlic, pressed or minced
1-2 T. chili powder
1/2 T. paprika
1/2 T. salt
1 smidgeon stevia

I cook mine in an electric pressure cooker:
  • Combine all ingredients in pressure cooker.
  • Cook on high pressure for 55 minutes, natural release.
If you don't have a pressure cooker, just do whatever bean/liquid ratio you would normally do (you want it pretty saucy), soak the beans if that's what you normally do, and follow your regular cooking instructions. 

Monday, February 13, 2012


And yet another from Miss Angela of Oh She Glows. Altered slightly for a little less fat, and oh so delicious!

{ The Cake }

3/4 c. chopped pecans, toasted and divided

1 1/2 c. pitted dates, roughly chopped
1 1/2 c. almond milk
1/2 t. baking soda

1/4 c. wonderslim (prune puree)
1/2 c. sucanat

1 1/4 c. whole wheat flour
1/2 t. cinnamon
1/2 t. salt
  • Preheat oven to 325. Toast pecans for 8 minutes.
  • Preheat oven to 375.
  • In a medium pot, bring almond milk to a low boil. Add chopped dates and reduce heat to low.
  • Cook for 1 minute, remove from heat, and add baking soda. It will froth a bit.
  • In a large bowl, whisk together prunes and sucanat. Add almond milk and date mixture and stir.
  • In a small bowl, sift together dry ingredients, including 1/2 c. pecans.
  • Add dry ingredients to wet, and stir until just combined.
  • Spoon/pour mixture into lightly greased 8x8 pan or 9-inch pie dish.
  • Bake at 375 for 25-28 minutes, or until cake springs back when you touch it.
  • Remove from oven and allow to cool for a few minutes.
  • Using a toothpick or fork, poke several (100) holes in the cake.
{ The Toffee Sauce }

1/4 c. + 2 T. honey, or other liquid sweetener
1/4 c. + 2 T. sucanat
2 T. Earth Balance
1 T. vanilla extract
1 T. almond milk
1 pinch salt
  • About 10 minutes before the cake is done, whisk together sauce ingredients in a pot (use the same one).
  • Bring to a low simmer, reduce heat to low, and heat for about 5 minutes while standing over the pot, watching and whisking. Remove from heat.
  • Pour 2/3 sauce over holey cake and smooth out with a spoon.
  • Serve cake warm, topped with more sauce and toasted pecans. Serve with vegan ice-cream!


This is another gem from Oh She Glows. So good!

1 c. walnuts, finely chopped and toasted
1 c. dried tart cherries*
2 T. agave nectar (or other liquid sweetener)
1 pkg. (1 1/2 c.) vegan chocolate chips
3/4 c. full-fat coconut milk (cream from the top of the can)
1/2 t. salt
1/2 t. almond extract
3/4 c. unsweetened shredded coconut
12 drops red/pink food coloring

  • Preheat oven to 325. Toast chopped walnuts for 10 minutes. Set aside.
  • Meanwhile, soak cherries for about 10 minutes. Drain and process with 2 T. agave. Process until finely chopped. Set aside.
  • In medium pot, heat chocolate chips over low heat, stirring as necessary, until mostly melted.
  • Add coconut milk and stir well.
  • Add walnuts, cherry mixture, almond extract, and salt. Adjust salt and sweetener to taste.
  • Spoon mixture into a bowl and place in the freezer, uncovered, for 90 minutes, stirring every 30 minutes.
  • Transfer bowl to the fridge for another 20 minutes, until chocolate is firm and workable.
  • In a small bowl, mix coconut and food coloring until pink.
  • When truffle mixture is firm enough to handle, wet your hands slightly, and roll chocolate into small balls, rewetting hands as necessary. (It's very sticky.)
  • Roll balls in coconut. Mine made 27 balls.
  • Store in an air-tight container in the freezer or fridge. (They get very soft at room temperature.)

*I only had 2/3 c. cherries, so I added 1/3 c. dates. Worked great. I'll probably do 1/2 and 1/2 next time.