3 (+) Tablespoons raspberry jam
36 dark (or vegan) chocolate chips
Lightly beat egg whites. Mix in the sugar and almond flour until well combined. Preheat oven to 300. Form a teaspoon of dough into small balls and place on a parchment paper lined cookie sheet. Press a small indent in the top of each ball with a finger and fill with jam. (Tori recommends a larger hole and more jam since raspberry is her favorite) Bake in the center of the oven for 15 minutes. Top with dark chocolate chip, remove from baking sheet and allow to cool on a cookie rack.
1 cup black rice; soaked for at least 1 hour
1 1/2 cups water
1 cup dry navy beans; soaked for at least 8 hours (or drain 2 cups of canned white beans)
2 Tablespoons extra virgin olive oil (or canola)
1/2 onion; chopped
3/4 teaspoon sea salt
1 clove garlic; crushed
8 oz package white mushrooms; rinsed and chopped to 1/2 inch pieces
1 cup white wine
1/4-1/2 teaspoon fresh ground black pepper
3/4 cup sour cream
Drain and rinse soaked dry beans, place in medium sized pot, add 4 cups water, bring to a boil, reduce heat and slow simmer till tender; about 1 hour. Drain beans and rinse with fresh water.
Drain and rinse rice, place in small pot, add 1 1/2 cups water, bring to a boil, reduce heat to a gentle simmer and cook with lid on till all water is absorbed; about 20 minutes. Set aside with lid on.
Meanwhile, sauté onions in olive oil with salt till the onions are translucent. Add garlic and mushrooms, stir, and bring to a simmer with lid on for 5 minutes. Remove lid, add the wine and black pepper, bring to a boil, reduce heat and simmer till the liquid reduces by at least 1/2. This can take 20-30 minutes but check so no scorching happens. Add the cooked, drained and rinsed beans and sour cream. Stir, bring to a simmer and serve over the black rice with a side of salad greens (pictured here arugula).