I was intrigued by the idea of the baked goods in the Great Vegan Bean Book and purchased the book so that I could try some of the protein-rich sweets from the chapters on breakfast and dessert.

Weekend Vanilla Belgian Waffles

First up was the waffle recipe, which had a can of pureed white beans in the batter.  (I used cannellini.)  I was a bit surprised that I was able to produce a successful waffle which didn't taste like beans, just vanilla and cinnamon.  They are not especially sweet (only 1 tablespoon of sugar in the recipe) but I made up for that with some blackberry sauce and fresh fruit.  With 8 grams of protein per waffle, these are a cleaner option to some of the 1,000 calorie brunches I like to make.

Vanilla and rose water pudding

This pudding contains 1 cup of red lentils!  I was unsure if the peppery lentil flavour would come through, but it did not.  I also used a vanilla almond yogurt, but I still needed to double the amount of sweetener called for.  The pudding is actually intended to be used in a parfait, but I chose to leave the cookie crumbs out and have it with fruit.

Pecan chocolate chip chickpea cookies

With a can of chickpeas, these cookies contain no oil.  They remind me of chickpea-based cookie dough dip; I can just slightly taste the chickpeas, but I don't mind.  They are dense and cakey cookies, and I am inspired to try them as power cookies with the addition of some seeds and raisins.

All of these recipes seem healthy without added oil, and most recipes in the book have soy-free and gluten-free options as well.  I look forward to trying more of these innovative recipes including some of the savory ones.

10/20/2013 4:28pm

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