The United Nations has proclaimed 2016 "The International Year of Pulses," celebrating the foods (peas, beans, lentils and chickpeas) that have been a cornerstone of global nutrition for centuries. All this makes new book, The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas and Lentils, by Dan Jason, Hilary Malone, and Alison Malone Eathorne, a particularly timely release.
The Power of Pulses is a DIY guide to growing and eating pulses, a gardening guide and recipe book at once, created by experts (Jason is the owner of Salt Spring Seeds and a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu; foodie experts Malone and Eathorne are behind the recipes), featuring fabulous recipes like this one for delicious brownies that are packed with protein.
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Black Bean Brownies with Espresso Ganache
MAKES 12 BROWNIES
Even the most dedicated brownie connoisseurs will be shocked to find out that this decadent dessert contains a hefty quantity of black beans, which are inherently mild in flavour. Lovely on their own, these brownies are taken to the next level with espresso ganache.
2 cups (475 mL) cooked black beans
6 oz (170 g) semi-sweet
chocolate, melted
3 eggs
⅓ cup (80 mL) melted butter
¼ cup (60 mL) cocoa
1 Tbsp (15 mL) espresso powder (optional)
Pinch of salt
2 tsp (10 mL) vanilla
1 cup (250 mL) granulated sugar
ESPRESSO GANACHE
8 oz (225 g) semi-sweet chocolate
½ cup (120 mL) 35 percent cream
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) espresso powder
(or instant coffee granules,
dissolved in cream)
1 Tbsp (15 mL) unsalted butter
Preheat oven to 350F (180C).
Pulse beans in a food processor to form a paste. In a large bowl, combine beans and melted chocolate. Add remaining brownie ingredients and stir until combined. Pour batter into a greased 9-inch (22.5-cm) square pan and bake for about 25 minutes, or until a toothpick inserted into the centre comes out clean. Place pan on a rack and allow to cool completely before cutting.
For the ganache, melt chocolate over a double boiler. Add remaining ingredients and remove from heat. Allow mixture to cool before spreading over brownies.
From the book The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils – Including 50 Vegetarian Recipes, ©2016, by Dan Jason, Hilary Malone and Alison Malone Eathorne. Published by Douglas & McIntyre. Reprinted with permission of the publisher.
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