Theme tonight to start Semester 3 was how to incorporate beans into savory recipes and sweets. The patients made chocolate brownies incorporating black beans in the batter. The kids were amazed how they did not taste the black beans at all, but noticed a deeper level of flavor that enhanced the fudgy chocolate. (see recipe below) We also made a chocolate ganache, dairy free and lower glycemic than the traditional. For our savory recipe we made homemade falafel patties that we seared off in the pan and then finished in the oven and served it over a quinoa salad. #plantbased#VegOut#cookingclass#HJD#kidsinthekitchen#foodheals#foodmatters#thesylviacenter "Better For You" Brownies *makes 12-15 brownies
1 15-ounce can unsalted black beans, drained and rinsed thoroughly
6 tablespoons cacao powder
¾ cup agave
2 teaspoons vanilla extract
¼ cup unsalted almond butter
¼ teaspoon baking soda
¼ teaspoon salt
3 ½ ounces vegan dark chocolate, roughly chopped into small pieces OR vegan chocolate chips
Unsweetened coconut flakes, cacao nibs, chopped nuts, fresh fruit, sprinkles(optional garnishes)
1 Minute Ganache(optional) *makes ¾ cup ganache
⅓ cup agave syrup
2 tablespoons coconut oil
2 tablespoons canned full-fat coconut milk
¼ cup cacao powder
1 teaspoon vanilla extract
Pinch of sea salt
Directions For the Brownies:
Preheat oven to 375F and line a standard brownie pan with parchment paper, leaving plenty of parchment paper overhanging the sides of pan.
Combine all the ingredients, except chopped chocolate in a food processor. Purée until mixture is completely smooth, scraping down the sides of the food processor bowl as needed.
Empty mixture into a mixing bowl and stir in the chopped chocolate/chocolate chips. Add the mixture to the brownie pan and shake gently to create an even layer(tapping bottom of pan against a counter lightly helps). Bake for 35-40 mins or until a toothpick inserted in center of brownies comes out with only a tiny bit of batter on it. Remove from oven, let cool about 30 minutes.
Ganache:whisk ingreds in a saucepan on med-low heat til smooth, let cool.
Great finish to such an encouraging semester of cooking classes, not only the pediatric patients but also their parents/grandparents attending class and getting involved. Passionate conversations about unfortunate health challenges and attendees changing their home lives, getting into the kitchen, and already making changes and feeling better! Chia was the theme tonight in class as well as making a healthier version of two comfort foods kids adore❤️(and us adult kids) We made a non-egg coating for the french toast using soaked chia seeds, cashew milk(rice milk for nut allergies), agave, vanilla, and cinnamon. We used two types of sprouted grain bread(Manna Fruit & Nut Bread and Ezekial Cinnamon Raisin Bread). We used store-bought organic peanut butter and made a fresh low-glycemic raspberry jam using fresh raspberries, coconut sugar, soaked chia seeds, and fresh lemon juice. The kids had fun dunking the bread and assembling their french toast sandwich stack. Also included a couple pictures from last week where the class made an avocado chocolate pudding and the parents got involved cooking up spiralized zucchini pasta with roasted red pepper sauce and a cashew "parmesan" cheese. 🙌 @sylviacenter #VegOut#NYU#TheSylviaCenter#health#startsinthekitchen#foodheals#foodmatters