Eating Vegan in Liverpool: Maray & Our Kitchen
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That Time When I Made a “Sneaky Bean” Dessert & It Wasn’t Gross
I’ve tried all of them. They were always disgusting. I’m sorry, but they were. Disgusting. Is there anything more upsetting than expectations of a delicious brownie dashed? Than having no dessert but some kind of bean patty that tastes more like hummus than brownie? No, I don’t think there is.
Faced with my most-feared culinary nightmare, I decided not to be a victim anymore. We were going to make chickpea-filled cookies, and by god they were going to be FANTASTIC. And guess what? They were. I attribute this to throwing out all the recipes I’ve ever seen for these monstrosities, and instead learning from my experiences and accounting for the usual problems.
THE USUAL PROBLEMS WITH SNEAKY BEAN RECIPES:
PROBLEMS:
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SOLUTIONS!
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Told you they were gorgeous, didn’t I!! Oh wait no, no I didn’t.
- 1 can chickpeas, rinsed very well
- 2t vanilla extract
- ¼ C almond milk
- ½ C peanut butter
- ¼ C speculoos
- 1/3 C agave nectar
- 1t baking powder
- pinch salt
- ½ C flour
- ½ C chocolate chips
Directions:
Preheat oven to 350°.
Puree the chickpeas and almond milk in a blender. (The Magic Bullet is perfect for this.) Add the vanilla, peanut butter, speculoos, and agave. You may need to add more milk if it gets too thick.
Mix the dry ingredients in a mixing bowl, then add the blender contents. Mix well. Line a baking sheet with parchment paper, and drop the batter onto it in cookie-sized balls. Bake for about 12 minutes. Let cool before trying to see if you finally made a beany cookie that isn’t disgusting.
I hope this works for you like it worked for me!
New Orleans Inspirations: The Fried Bread Pudding Po’ Boy
We are going to have to listen to this while we work, because it’s the only sound I can think of that properly captures both how ridiculous this is and how my friend and I felt when we didn’t have to eat any more of it.
First, we make the bread pudding. This turned out to be a delicious recipe and you should definitely make it, even if you don’t have the strength to move on to part 2. I used Ezekiel’s Cinnamon Raisin bread, which was invented for the sole purpose of using in bread pudding, but you can use any bread really. I’d add a teaspoon of cinnamon if you use regular bread, because who doesn’t want cinnamon bread pudding?
Ingredients:
Directions:
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I don’t see how the restaurant’s prize-winning po’ boy would have won anything without a really good sauce.
Ingredients:
Directions:
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Ingredients:
Directions:
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