baking with beans [was: thanks for the welcome (& reasons for vegetarianism)]

[Guest guest]

Hi Pat,

Well, I wish I had an actual recipe for you, but basically for cookies, I just

open a can of beans (white northern, kidney, black, chickpeas, anything really),

drain and rinse them. Then I pour them with a small amount of water into my

small processor and puree. I started by adding just half a can to any basic

chocolate chip cookie recipe (since my daughters love these!), but have added up

to an entire can before without them being turned off by any flavor/texture

change. If I use dark colored beans, I add cocoa to the mix to mask the

distasteful color of the dough. If the dough seems too wet, I add a little more

flour or ground oats. I'm kind of a throw it all together cook, using a recipe

as a basic guide (cutting the amount of sugar and/or oil,etc.), so it's hard for

me to narrow down exactly how much of what I put into anything. lol

 

For bread, I'll usually add 1/2 to 1 can of pureed beans to any basic 1 loaf

bread recipe along with several tablespoons of nutritional yeast. I'll let the

breadmaker do its thing, then I'll shape it and bake it in the oven.

 

I first tried this cooking with beans idea while making cupcakes using a basic

recipe that I tweaked and they were so moist! The beans just seem to hold

moisture and the more I added, the more brownie-like my cupcakes would turn out.

I've been wanting to try making actual brownies with beans. If I do, I'll let

you know how they turn out and I'll pay attention to what I did so I can be more

informative.

 

Hope this helps!

Gina

 

 

http://www.MommyNature.com

~ The Preschool Parent's Natural Resource ~

 

 

 

 

Patricia Sant <drpatsant

 

Tuesday, December 4, 2007 12:54:51 PM

Re: thanks for the welcome ( & reasons for

vegetarianism)

 

Hi, Gina -

 

You say:

 

>Funny, I'm not terribly fond of beans -

usually a vegetarian's path to protein - so I'm

always blending them into bread mixes, even

" healthier " cupcakes and cookies. Mmmm! Very

moist!

 

I've never done that with beans. Can you give me

any hints? A recipe or at least a rough idea of

How To? Thanks, hon.

 

Love and hugs, Pat

 

----

Dr Patricia M. Sant

http://beanvegan. blogspot. com

Vegan World Cuisine: http://www.care2. com/c2c vegworld

Vegetarian Spice: http://groups. / group/vegetarian spice

Vegetarian Slimming: http://groups. / group/vegetarian slimming

Vegetarians In Canada: http://groups. / group/vegetarian sincanada

'To cultivate kindness is a valuable part of the business of life.'

Samuel Johnson (1709-1784)

 

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[Guest guest]

That's clever I shall have to look into this -

what

a great way to cut down on flour and increase the

legumes. Thanks for the info - I think we can

work

it out from there.

 

Love and hugs, Pat

 

> . . . basically for cookies, I just open a can

of

> beans (white northern, kidney, black,

> chickpeas, anything really), drain and rinse

> them. Then I pour them with a small amount of

> water into my small processor and puree. . . .

..

 

----

Dr Patricia M. Sant

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Spice:

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

'To cultivate kindness is a valuable part of the business of life.'

Samuel Johnson (1709-1784)

 

 

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