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I've been making this dish on the regular. It's a little different from my usual slow-cooker chilli, and is great on rice, on a tortilla, or with tortilla chips.

Ingredients

• 2.5 lbs extra lean ground beef
• 1 cup minced onion¹
• 1 cup diced red bell peppers
• 3 cloves garlic, minced
• 1/4 cup minced cilantro
• 1 small tomato, diced
• 8 oz. can tomato sauce
• 1/4 cup alcaparrado, manzanilla olives, pimientos, capers, or green olives (I've been using castelvetrano—I love the colour, and they have a mild taste)
• 1.5 tsp ground cumin
• 1/4 tsp garlic powder
• 2 bay leaves
• salt and pep to taste, just like every other recipe in the universe

Instructions (this is how I do it: for the instructions as given, check the link)

1. Brown the meat in dutch oven over medium-high heat
2. Drain the meat (or not?), add onions, garlic, and bell peppers and cook another 3-4 minutes
3. Add tomato, cilantro, tomato sauce, 1.25 cups water, olives (plus some brine from the jar), then the spices
4. Put dutch oven in 350°F oven for 1-1.5 hours (I usually take out and stir after an hour, then give it another half hour or so)
5. Once it's ready, taste and add salt/pep/more spices as desired
6. Discard bay leaves and serve
7. Makes about 5-6 250g servings

These look delicious. Time to buy a waffle iron!

Ingredients for 8 waffles

• 1 cup raw oats, blended into flour
• 1 teaspoon baking powder
• 1 cup 2% cottage cheese
• 3 eggs + 2 egg whites, lightly beaten
• 1 tablespoon vanilla extract
• 1 can (15oz) pumpkin purée (or baked sweet potato)
• 2 teaspoons cinnamon (optional, but recommended)
• Spray olive oil

Steps

1. Fire up the waffle iron.
2. In a high powered blender or food processor, oats and blend until you create flour. Set in a bowl and mix with baking powder.
3. Add cottage cheese to the blender and blend until it becomes soft, creamy and smooth with little to no curds. Add it to the bowl with the flour along with the eggs. Add the rest of the ingredients and mix together until the batter is thick, yet still runny. Note: if you’d like to make pancakes instead, simply add in another egg white and/or add tablespoons of almond milk until the batter is slightly more runny.
4. Add the batter to the waffle iron and cook until your desired readiness, about 3 to 6 minutes. If you’re making these for weekly meal prep, allow the waffles to completely cool before wrapping them in plastic wrap and placing them in the freezer.
5. Enjoy with fresh berries and your choice of syrup or agave.

(via Fit Men Cook)

VEGAN BLACK BEAN CHOC FUDGE BROWNIES

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup quick oats (40g)
• 1/4 tsp salt
• 1/2 cup pure maple syrup or date syrup (75g)
• 1/4 cup coconut oil (40g) (Dan: I've been using avocado oil)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips OR ~~raisins~~ (optional)

Blend ingredients 1. to 8. in a food processor. Then mix in 9. and pour in to a greased/oiled pan so about 1 inch thick. Place into a preheated oven (350ºF) for approx 10-15 mins. Leave 10 mins to cool then cut.

Whole recipe without choc chip OR raisins gives...

• 1370 Calories
• 30g Protein
• 47g Fat
• 216g Carbs

I usully split into 4 brownies. (Dan: I usually split into 6) And also I sometimes add a scoop or 2 of my raw cacao flavour vegan protein powder to boost the P count. Add a splash of almond milk (Dan: I usually put some milk in there. Real milk.) if mix becomes to dry!

Via the Bony to Beastly Forum (login required)