Truffles and Beans
I got my first real harvest of the Fortex pole beans that I planted in my Three Sisters plot today. I was shocked by how big they are – some were almost a foot long.
We chopped these ones up and threw them in with the spaghettini and pesto that we had for dinner. Considering the size and flavour of these babies, I may never grow bush beans again!For dessert we had the yummy Chocolate Peanut Butter Truffles that we made this morning. They’re a nutritious take on the more guilt inducing variety and my kids just love them. These are a variation of the truffles in Nava Atlas’ “Family Vegetarian Cookbook” (I’ve englarged the recipe somewhat and changed a couple of the ingredients). In a food processor, pulse 1/2 cup each of chocolate chips, salted peanut butter, and pitted dates until combined, then add 2-3 tablespoons of shelled hemp seeds (optional) and blend again until smooth. Roll into balls about an inch across and chill for at least a half an hour (you should end up with about 24 truffles).
I’ve been dreaming up all kinds of other combinations since making them, like substituting dried apricots for the dates (which were originally supposed to be raisins), or using almond butter and dried cherries (maybe rolled in cocoa powder?). The possibilities are endless!