Our founder, Lola, teamed up with Amanda Huang from Earth Made Kitchen to create a dinner and dessert in 30 minutes using plant-based pantry items. We whipped up some plant-based truffles and a black bean soup. Below are the full recipes for what we we shared on IG Live.
Connect with Amanda:
Earth Made Kitchen Website
Earth Made Kitchen Instagram
Dinner & Dessert: Black Bean Soup & Truffles in Under 30-minutes
4
servings15
minutes10
minutes25
minutesIngredients
- Black Bean Soup Ingredients
1/4 cup olive oil
1/2 cup onion
1 clove garlic
1 can black beans
1/4 cup Kale
1/2 tablespoon cumin
1/2 tablespoon dried cilantro
1 tablespoon nutritional yeast
cayenne pepper to taste
1 avocado
Salt to taste
- Plant-Based Truffles Ingredients
1 cup dates, soaked and pits removed
3 tablespoons cocoa powder
2 tbsps maple syrup
2 tbsps almond butter
1/4-1/2 cup finely chopped walnuts
chopped walnuts (for coating)
cocoa powder (for coating)
directions
- Black Bean Soup
- Chop up onions and garlic and saute with a tablespoon of olive oil in a medium-sized pot.
- Open your can of black beans and blend until smooth (no need to drain the water or rinse the beans first).
- Pour mixture into your medium-sized pot with the onions and garlic. Add kale and seasonings.
- Add water to thin it out (we used 1/4 cup) and continue heating until warm.
- Spoon the soup into a bowl, top with avocado and enjoy!
- Plant-Based Truffle Ingredients
- Soak the Medjool dates for about ½ an hour. Remove the pits.
- In a food processor, blend the walnuts until they look “finely chopped”. Add in the dates, cocoa powder, maple syrup and almond butter. Blend until incorporated. You can adjust the consistency by adding more maple syrup, almond butter, or cocoa powder.
- Roll into balls and roll over the coating(s) of your choice.
- Eat them right away or chill in the fridge for some time before eating.
Recipe Video
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