I whirred the blender after the boys’ bedtime.
“Mom!” called Max. “What are you doing?”
“Sorry about the noise,” I said. “I’m making vegan black bean nut brownies.”
Even in the darkness I could see the horror on his face. “Who would eat that??”
“I’m bringing them to a race on Saturday,” I said. I have a trail race Saturday. Despite my grand training plans, I barely ran in August: according to my Garmin, I got in 4 slow miles per week (PER WEEK), withhttp://training plans no running at all in the last two weeks. I mean, come on, I’ve had a lot going on. But I have a trail half marathon Saturday followed by a trail 5-miler Sunday. I will slog through. Wonder how I get overuse injuries?
“But who would EAT that?” he repeated, his face still curled in horror.
“Oh, the runners,” I answered.
“But WHY? Why would anyone EAT those? Why would RUNNERS eat those?”
Let’s hope the runners eat them. Two months ago, I was making a recipe that I ended up not having a key ingredient for. I’d already ground walnuts, cashews, and pecans in the food processor with soaked dates. So I froze that mixture.
Now, both in hopes of having a nice treat to bring to Saturday’s race and to make room in my tiny freezer (I sold my chest freezer before the move, and my new fridge/freezer is SMALL), I pulled out the mixture, thawed it, and decided to make energy bites.
But after adding coconut and cocoa and cinnamon, I didn’t feel like rolling a million little balls. So I added a can of black beans, ground flax seed, water, oil, vanilla, and maple syrup, threw it into the blender (at least the beans/flax/water part) and now I have a pan of weird vegan brownies in the oven. I hope they’re edible!