Pumpkin Pie Mousse - Bean Based (GF)

Adapted from this recipe. 

Comments from taste testers: This is good - nice pumpkin taste.  Very smooth.  Liked the spices.  Reminded me of pumpkin pie filling.       

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

Ingredients:

1 can white beans, drained and rinsed (I use Cannellini)

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1 medium really ripe banana, sliced
1 cup pumpkin puree
2 tsp vanilla extract
1/8 tsp salt
1 tsp ground cinnamon 
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/4 tsp ground cloves
6 large dates, chopped
1/4 cup maple syrup

Directions:
Blend the beans in a blender or food processor until smooth.  

Then add all remaining ingredients and blend until smooth.  

Pour into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight.

  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 6 servings:  Calories 151,  Total Fat .8g, Cholesterol 0mg,  Sodium 282mg, Carbs 32.4g, Fiber 5.4g, Sugars 18.1g, Protein 4.8g

The Lord knows all human plans;  he knows that they are futile.
Psalm 9:11 (NIV)

Four Bean Salad (DF, GF)

A bean salad is always GREAT in the summer !!!  Make this for picnics, lunches, get-togethers, or a side dish for dinner.  The butter beans add a nice flavor to the bean salad.  This is a GREAT way to get your fiber !!!  

Ingredients:

1 can green beans, drained

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can butter beans, drained and rinsed

1 can diced tomatoes, drained

1 onion, chopped

1 red bell pepper, chopped

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

4 Tbsp brown rice vinegar

1 Tbsp cilantro flakes

Directions:

Place all ingredients in a bowl and stir to combine  - serve immediately or after it has been in the fridge. 

Estimated Nutritional Value per serving based on 8 servings:  Calories 178 ,  Total Fat .8g, Cholesterol 0mg,  Sodium 321mg, Carbs 31.7g, Fiber 11.3g, Sugars 4.6g, Protein 11.3g

But Christ makes the Law no longer necessary for those who become acceptable to God by faith.

Romans 10:4 (CEV)

Dried Chocolate Chickpeas (GF)

These have a mild flavor.  There is no strong overpowering flavor.

My taste testers LOVED these.  These are a GREAT and nutritional snack.  Get the benefit of beans while snacking on something delicious !!!!

Ingredients:

1 can Chickpeas, drained and rinsed
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2 tsp Hershey's Unsweetened Cocoa Powder
2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp cayenne pepper
1 Tbsp brown sugar
1/2 tsp salt

Directions:
Drain and rinse the chickpeas.  Leave them a little wet so the spices will cling to the water on the chickpeas.

Toss all ingredients in a bowl or plastic bag.

Spread the chickpeas in a single layer on dehydrator trays and dry at 150 degrees.  Dry until the chickpeas are dry and crunchy (about 6 to 8 hours).

Your throne, O Lord, has been firm from the beginning, and you existed before time began.

Psalm 93:2 (GNT)

Peanut Butter Mousse - bean based (GF)

Comment from taste testers:  This is REALLY good.  Loved the texture - thick so you knew you had taken a bite of something.  Coconut and chia seeds - what's not to love !  Yummy peanut butter flavor.  Just the right amount of sweetness.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This was made with 2 Tbsp almond milk and 2 Tbsp chia seeds - it was thick.

Ingredients:

2 to 4 Tbsp almond milk (depending on desired thickness)
1 can kidney beans, drained and rinsed  
2 tsp vanilla extract
1/8 tsp salt
1/2 cup peanut butter  
1/4 cup honey or maple syrup or agave nectar
2 tsp ground cinnamon 
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1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 to 2 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness)

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight.

  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 6 servings:  Calories 301,  Total Fat 16.9g, Cholesterol 0mg,  Sodium 162mg, Carbs 30.1g, Fiber 7.3g, Sugars 15g, Protein 10.2g


Don't wear yourself out trying to get rich.  Be wise enough to know when to quit.
Proverbs 23:4 (NLT)