DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE
DECADENT BLACK BEAN AND QUINOA BROWNIE FUDGE
(Yes the ingredients might sound odd for brownie fudge, but the finished dessert is surprisingly delicious!)
1 14-ounce can black beans, rinsed, drained
1/3 cup maple syrup
1/4 cup virgin coconut oil, melted
2 tsp. pure vanilla extract
1/4 cup turbinado sugar
1 Tabs. ground flaxseed mixed with 2 Tabs. water
1/4 cup uncooked quinoa (ground into flour with a coffee grinder or blender)
1/4 tsp. salt
3 Tab. raw cacao powder
1/2 cup vegan chocolate chips
1. Place black beans, maple syrup, coconut oil and vanilla in a blender. Blend until smooth and pour into a large mixing bowl. Stir in the rest of the ingredients.
2. Pour into an oiled 8″ x 8″ baking dish. Bake at 350 degrees for 20 minutes or until top is firm.
IMPORTANT: Refrigerate overnight to chill thoroughly before cutting into squares and serving.
An Interview with Om Cafe
By Renee Ratliff
Anyone who thinks vegan food consists of only granola and salad has never been to Om Café. Nestled in the heart of Ferndale, the restaurant was started in 1985 with the idea and hopes of bringing healthy tasting food to the community, healing from the inside out. Om Café offers many vegan menu items, including beloved standards like the el mexicano entrée salad with tofu and option of seitan, and ever-changing specials like vegan mac-n-cheese.
Right now we are witnessing a transition period in which people are becoming more aware of the benifits of good nutrition. Om Café believes in the importance of continuing to push the envelope to offer cuisine that is both nutritious and delicious. They believe that it is a blessing to be able to serve meals based on whole natural foods, minimizing processed foods so that customers are able to know the exact ingredients that were put into their order. Om Café has also been offering macrobiotic menu selections from the start.
The key to their delicious menu is to knowing every ingredient, and its source.
“It’s about the people; if nobody here cared then no one would come.” Said Jessica Norwood, General Manager “We are here and waiting for people to try the delicious food, answer any questions, and meet any dietary concerns.”
For the employees it’s more than just a job. Everyone that works there has the inspiration and fire in them, it is part of their life and they want to share that. The manager also acts as the hostess when you enter the restaurant, thrilled to answer any question that you might have. Any of the employees are happy to stop what they are doing to connect with someone in a special way. Even if that person never comes back, they just want to share that energy with them.
Much of the food is organic, from markets including Westborn and Eastern Market. Specials are seasonal, focusing on salads and fruits in the summer, and soups and stews in the fall and winter. The buddhist priest stir fry is a menu favorite that has been around for 30 years, with rice or noodles sautéed with with a colorful assortment of six fresh vegetables, topped with basil, tamari and scallions. The Nori Rolls have been on the menu since the beginning, and are the perfect start to a meal or filling enough for the main feature. A more recent favorite is the house made cremini mushroom burger, a blend of mushrooms, walnuts and brown rice. The soups are excellent, with one or two offerings that change daily. Finish off any meal with a selection of desserts, made special in house and practically impossible to pass on. New to the restaurant are the vegan pancakes which are featured on the Saturday breakfast menu. With so many options it is hard to choose.
- 1 ½ cups unbleached flour
- ¾ cup organic turbinado sugar
- 2 tsps. Baking powder
- 1 ½ tsps.. Ener-G Egg Replacer Powder
- ½ tsp. salt
- ¾ cup almond milk
- 2 tsps. Vanilla
- ¼ cup canola oil
- Combine the dry ingredients together, then add in the wet ingredients. Stir until just combined. Do not over-stir. Pour into an oiled 8-inch square baking pan. Bake at 350 for 25 minutes. When cooled, cut into squares; slice each square open to serve.
Sunrise Sorbet Smoothie
Pumpkin Bars with Frosting
- 1 cup whole wheat pastry flour
- 1 cup turbinado sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 Tabs. ground flaxseed
- 1/4 cup canola oil
- 1 16-ounce can pure pumpkin puree
- 1 Recipe Pumpkin Spice Frosting, prepared
- 1 1/2 cups chopped pecans
- Place dry ingredients into a large mixing bowl and whisk to combine. In a small bowl, combine the ground flaxseeds with 6 Tablespoons of water. Let sit for 5 minutes to thicken a little. Stir all the dry and wet ingredients together. Spoon batter into an oiled 9" x 13" baking pan and spread evenly. Bake at 350° for 30 minutes or until it springs back when gently touched. Cool completely and frost with the Pumpkin Spice Frosting. Top with chopped pecans.
- 1/4 cup Earth Balance soy butter
- 1/4 cup Organic, Non-hydrogenated Shortening (I like to use Spectrum brand)
- 1 1/2 cups powdered sugar
- 1/2 tsp. pumpkin pie spice
- 1 tsp. imitation maple flavoring
- Place all ingredients in a small mixing bowl. With a hand held mixer, beat until smooth and creamy.