Vegan Raspberry Truffle Brownies

These brownies are my new passion.  I have made them 3 or 4 times in the last month and I pretty much make them only for myself.  I keep them in the fridge at all times so I don't go on a godzilla like rampage through the kitchen looking for sweets.  These brownies are all I need.  And to top it all off, they are practically good for you.  And I am not saying that in a euphemistic kind of way.  These brownies are low in fat, high in dark, dark chocolate, and are made with whole wheat flour.  They are as healthy as brownies can be, but they REALLY taste like raspberry truffles.  The secret is purposefully underbaking the brownies so they maintain a kind of gooey texture and then chilling them so that it tastes rich and fudgy with very intense flavors.  Enough said. Now bake my friends. Bake!!

Raspberry Truffle Brownies (adapted from the Post Punk Kitchen)

4 oz unsweetened chocolate, chopped
1/2 cup fruit spread (I used my home made strawberry jam)
1/2 cup applesauce
1/2 cup sugar
2 tsp vanilla
1 1/2 cup whole wheat pastry flour (I used half whole wheat and half all purpose flours)
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup frozen raspberries (use frozen not fresh because the berries will just get smashed anyway)

Preheat oven to 350.  Spray an 8x8 pan with cooking spray

Melt the chocolate in the microwave and set aside.

In a large mixing bowl, mix together the jam, sugar, and apple sauce.  Stir in the vanilla and the melted chocolate.  Mix quickly because the chocolate is going to try to clump up and harden.  It is okay if it does, because the brownie will still taste AMAZING.

Stir in the flour, cocoa powder, baking powder, baking soda, and salt.  Mix until a stiff dough forms. Fold in the raspberries.  The batter will be thick!   Spread into the prepared pan.

Bake for about 16-18 minutes and promptly remove from the oven to cool. Don't worry about testing to see if its done, because it won't be (that is the key!).  Cool completely and then chill in the fridge for a few hours before serving.  I keep these brownies in the fridge in between eating sessions to maintain their fudgy texture!  

Sweet Potato Black Bean Burritos

Mmm...we had these tonight.  I am excited to share them.  This was one of the first recipes I ever tried when I started transitioning to the dark side...I mean, more vegetarian food.  It is one of those meals that everyone enjoys, no matter who they are or how strongly they adhere to the "meat at every meal" concept.  It is another of those cheap, fast, easy, and nutritious meals that I like to keep in my arsenal, and is very flavorful and filling.  I vote sweet potatoes the chameleon of the vegetable/tuber family-- they can become anything you want them to be.  In this recipe I had some extra corn and sweet peppers on hand so I added them to the recipe, but feel free to adapt as needed.

Sweet Potato Black Bean burritos (adapted liberally from allrecipes.com)

1 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced,
2 cans black beans, rinsed and drained
1 bell pepper, diced
1/2 cup frozen corn, defrosted
1 cup water
2 TBSP chili powder
2 tsp cumin
3 tsp prepared mustard
1 pinch cayenne pepper, to taste
2 TBSP soy sauce
3 cups cooked and mashed sweet potatoes (I peel and cube sweet potatoes then simmer them in a little bit of water until they are very soft, then mash with a fork)
6-8 flour tortillas
shredded cheese

Heat oven to 400 degrees.  Heat oil in medium skillet and saute onion, garlic, and peppers until soft.  Add in all the spices and sauces and cook for another minute or two.  Add in the beans and then mash the beans in the skillet until about 1/4 of them are mashed.  Add in the water and corn and simmer for another 5 minutes until the mixture thickens a bit.  Remove from heat and cool for 5-10 minutes.

Divide the bean mixture and the mashed sweet potatoes evenly among your tortillas and top with cheese. Roll into a burrito.  Don't worry about closing up the ends of the burrito.  So I guess its more like a fat taquito.  Place on a baking sheet and bake for 10-15 minutes until you achieve desired crispiness!