Cherry Chocolate Guinness Bread

Last weekend, I was unexpectedly craving fresh cherries. I am not that big of a cherry fan, so who knows. At any rate, I put cherries in my Imperfect Foods order. Then I forgot I did that and put them in my Instacart order. It was a whole bunch of cherries.

So, I started looking for bread to make – of course I did. And then I happened across a recipe for Chocolate Cherry Porter Bread on Connoisseurus Veg. And that seamed perfect as a starting point. I made adjustments here and there, because I do that.

I made this recipe in loaf pans, so I have been calling it bread, but it’s definitely closer to cake – in the same way that banana bread is more like cake. My bread didn’t come out 100% the way that I wanted, so I’ve made some adjustments here that should make it even better! Because my ganache went south, I ended up with a LOT of ganache and made it into a thicker layer rather than a glaze. But the recipe here is for a ganache drizzle. This recipe makes enough for two loaves.

Ingredients

For the Bread

  • 511g flour
  • 400g sugar
  • 95g cocoa powder
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 11.2 oz. bottles Guinness 
  • 1/2 cup vegan margarine melted
  • 2 tsp. almond extract
  • 575g fresh cherries pitted and halved

For the Chocolate Ganache

  • 185g vegan chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup non-dairy milk or creamer

Process

Bread

  1. Preheat oven to 350.
  2. Grease or spray a 9 x 5 loaf pan with cooking spray.
  3. Combine flour, sugar, cocoa, baking powder, baking soda and salt.
  4. Add porter, margarine and vanilla. Stir just until blended.
  5. Fold in cherries.
  6. Pour into loaf pan.
  7. Bake 1 hour, or until toothpick inserted into center comes out clean.

Ganache Drizzle

  1. Place the ingredients in a glass or metal bowl.
  2. Fill a saucepan (that the bowl will fit in) with about an inch of water.
  3. Bring to a boil and then lower the bowl into the water.
  4. As chocolate begins to melt, start whisking and continue until everything is incorporated and smooth.
  5. Drizzle over cooled loaves.

Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach

IMG_2405b

Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil

Process

In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.