Monday, August 29, 2011
This recipe comes from Ann Gentry's new cookbook. She is the owner of Real Food Daily in Santa Monica. Even though I already have a Brownie recipe on the blog, I figured one can never have too many Brownie recipes. I used less sugar than recommended and they still tasted great. I also added chopped walnuts but pecans would be good too.
Double Chocolate Brownies - Vegan Family Meals by Ann Gentry
1 1/2 cups unbleached white flour
1 cup maple sugar, or 1 1/2 cups organic cane sugar (I used 1/2 cup organic cane sugar)
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup plus 2 T. neutral cooking oil
3/4 cup agave nectar
1 tablespoon vanilla extract
1 1/8 teaspoons apple cider vinegar
1/2 cup boiling water
1 3/4 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Lightly oil a 9x9x2 square nonstick baking pan or glass baking dish.
Sift the flour, maple sugar, cocoa powder, baking soda and salt into a large bowl; discard any lard grains of maple sugar that remain in the strainer. Whisk the oil, agave nectar, vanilla, and vinegar in a medium bowl to blend. Whisk the oil mixture into the flour mixture until well blended. Scrape the sides of the bowl, then continue mixing for 30 seconds. Carefully whisk in the boiling water. Stir in the chocolate chips.
Transfer the batter to the prepared baking pan, spreading evenly. bake until toothpick comes out with moist crumbs attached, about 45 minutes.
Tuesday, August 9, 2011
Eggplant dishes aren't the most photogenic, so I hope this picture makes the eggplant look as delicious as it tasted, crispy on the outside and tender and sweet on the inside.
The recipe calls for 3 eggplants, but since we were cooking for two, one medium eggplant did the trick.
We ate it straight up with a dusting of salt and pepper, but a Marinara sauce would be a good side for dipping.
3 eggplants, peeled and sliced lengthwise
1 cup almond or soy milk
flour (enough to coat all slices) (I added salt and sugar to the flour)
scant 1 cup olive oil
1 small bunch parsley, cut into sprigs
Dip the eggplant slices in the soy or almond milk and coat lightly with the flour. Heat the oil in a skillet. Add the eggplant slices, in batches, and cook over medium heat, turning occasionally for 5-8 minutes, until golden on both sides. Remove with a slotted spoon and drain on paper towels. Arrange the slices in a flower shape on a warm serving plate and season with salt. Fry the parsley sprigs in the same pan of oil for a few minutes, then remove with a slotted spoon and use them as garnish. Serve immediately.