Two-Bite Chocolate Chunk Brownies

The weekend's here so it must be time for a little chocolate indulgence, or at least in our house it is.  Since these are so tiny, it's impossible to feel guilty.  Enjoy!

Two-Bite Chocolate Chunk Brownies

Vegan Bake Sale CB by Carla Kelly

2/3         cup granulated sugar

1/2         cup (5 ounces) tofu, firm silken

1/4         cup canola oil

1/4         cup unsweetened applesauce

1            teaspoon vanilla extract

1            cup all-purpose flour

3            tablespoons unsweetened cocoa powder

1            teaspoon baking powder

1/3         cup chocolate chunks or chocolate chips

Preheat oven to 350 degrees and spray a twenty four cup mini-muffin pan with non stick spray.

Using your blender or food processor, blend together the sugar, tofu, oil, applesauce, and vanilla until smooth and creamy.

Sift together the flour, cocoa, and baking powder into a bowl, add the blended mixture and mix, then add the chocolate and fold in.

Spoon into prepared pan. The cups will be full.  Bake for 11-13 minutes, until tops are puffy and have a few cracks and bounce back when lightly pressed.    If you use a toothpick, it should not come out totally clean.  Remove from oven and let cool.

Curried Chickpea Cakes

We assembled the Chickpea Cakes a bed of greens then dressed with a sprinkling of avocado, green onion and corn salsa.
Curried Chickpea Cakes

(Kim Barnouin “Ultimate Everyday Cookbook)

http://www.healthybitchdaily.com/

1            15 oz. can chickpeas, drained and rinsed

1/3         cup sliced green onions, both white and light green parts

1/3         cup light Coconut milk

2            teaspoons evaporated cane sugar

2/3         cup breadcrumbs , plus 1/4 cup for coating

1            teaspoon curry powder

1/2         teaspoon ground nutmeg

1/2         teaspoon ground cumin

2/3         cup brown rice, cooked

1/2         teaspoon salt

1/4         cup oil for pan searing

In a large food processor, combine the chickpeas and green onions, pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined. Stir in the cooked brown rice and the salt. Mold into 10 min patties.  (we made our a little bigger and came out with 6).

In a large sauté pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches until there’s a nice golden sear on the bottom. Flip and sear the other side as well.  Continue with the remaining cakes. Transfer to a paper-towel-lined plate to drain.

Beet Salad

Now that I know that the task of cooking fresh beets is not that difficult, I'm officially addicted!  Just make sure you have some kitchen gloves handy when it comes to peeling time, unless of course, you like red stained hands.  The salad gets even better the next day.

http://voices.yahoo.com/15-health-benefits-beets-fight-cancer-more-805501.html

Beet Salad

http://hellyeahitsvegan.com/beet-salad/

6            medium beets (about 2 cups chopped)

15          fresh basil leaves, minced

2            tablespoons olive oil

1            tablespoon apple cider vinegar

2            teaspoons lemon juice

2            teaspoons sugar

1            clove garlic, minced

              pinch of ground mustard

              salt and pepper to taste

Wash and trim beets, leaving 1” root and 1” stem intact.

Place trimmed beets in a medium saucepan and cover with water.

Bring water to a boil and simmer beets, covered, for 20-25 minutes or until you can easily slice into one.

Rinse beets in cold water and remove skins by rubbing firmly or cutting off.

Allow beets to cool completely.

Slice beets into bite-sized pieces and place in a large bowl.  Add remaining ingredients and toss until beets are well-coated.

Beefless Stew with Beer and Paprika

We love stew in the winter, well in the spring, summer and fall as well.  This recipe has a wonderful layered flavor but when I make it again, I will probably increase the amount of thickening agent I use to make it a bit heartier.

Beefless Stew with Beer and Paprika

(Adapted from Ree Drummond recipe)

3            tablespoons olive oil

1            tablespoon soy butter

1            pkg. meatless beef strips, cut into pieces (Trader Joe's has a brand)

1            medium onion, diced

3            cloves garlic, minced

1            12-oz. can beer

4            cups vegetable stock

2            cups water (additional, if needed)

1            tablespoon Vegan Worcestershire Sauce

2            tablespoons tomato paste

1/2         teaspoon paprika

1/2         teaspoon kosher salt

              freshly ground black pepper

1-1/2      teaspoon sugar

4            whole carrots, roughly sliced

4            whole new potatoes, big diced

1            cup mushrooms, sliced

***       1 tablespoon soy sauce

             1 tablespoon brown sugar

             1 tablespoon arrowroot or cornstarch

             2 tablespoons water

***After the stew cooked, I added the soy sauce, brown sugar and thickening agent.  Your stew may be perfect as is.

Heat oil and butter in large pot.  Add diced onions to the pot.  Stir until softened then add diced Beefless strips and garlic, stir and cook for another minute or two.  Pour in beer and vegetable stock, then add vegan Worcestershire, tomato paste, paprika, salt, pepper and sugar.   Cover and simmer for 1 - 1/2  hours.

**The liquid should cook down to a thicker state.  If it gets too thick or reduces down, add more water.

Add carrots and potatoes, then cover and cook for additional 30 minutes. Add mushrooms, soy sauce and brown sugar (if using) in the last 5 minutes.  Check seasoning and thickens and add seasoning, water or thickener as needed.

Coconut Banana French Toast

How about starting out Super Bowl Sunday with a decadent breakfast?  It's worth it to indulge in some good french or sour dough bakery bread - hey, if you're gonna go for it, you should just go all the way.

Coconut Banana French Toast

(Kim Branouin “Ultimate Everyday Cookbook”)

http://www.healthybitchdaily.com/

1            banana

1/2         cup light coconut milk

1            cup almond milk

2            tablespoons evaporated can sugar

1/4         teaspoon ground cinnamon

1/4         teaspoon ground nutmeg

1/4         teaspoon pure vanilla extract

 6           slices whole grain bread – or if you are being  naughty – French/sourdough

                                                                                                              loaf bread

2            tablespoons Earth Balance

              powder sugar for dusting (optional)

              fruit for topping (optional)

              smoked tempeh strips (for the sweet and salty experience)

In a blender or food processor, add the banana, coconut milk, almond milk, sugar, cinnamon, nutmeg and vanilla extract.  Puree until the ingredients are mixed well and the mixture is smooth. Pour the batter into a shallow bowl and dip both sides of the bread into the batter.

Heat the Earth Balance in a skillet or griddle over medium heat.  Place the slices of bread onto the skillet and cook in batches until lightly golden brown on both sides. Serve with GOOD maple syrup.   

Butternut Squash and Kale Quesadillas

Every time Kevin goes to the Framer's Market, he comes home with another squash which has forced me to seek out new and interesting squash recipes.  We liked the combination of sweet and savory all in one bite.

Butternut Squash and Kale Quesadillas

(Adapted from Ree Drummond from Food Network recipe)

1/2         whole Butternut Squash, peeled, seeded and diced

2            tablespoons soy butter

1            tablespoon olive oil

1/2         teaspoon kosher salt

              black pepper to taste

1/4         teaspoon chili powder ( or more )

1            bunch Kale, leaves torn, stalks discarded

8            whole small (fajita sized flour tortillas  (I used large wheat)

              extra soy butter for frying

2-1/2      cups soy cheese  (we used Trader Joe’s mozzarella)

              soy sour cream for serving

Heat 1 tablespoon soy butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon soy butter over medium-high heat and add in the Kale.  Toss it around with tongs and cook for 3-4 minutes. Add the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional soy butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of soy cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.  You’ll have four quesadillas when you’re done.

Brown each quesadilla on both sides, adding more soy butter to the pan to make sure tortillas are nice and golden.  When soy cheese is melted, remove from skillet and cut into four wedges. 

Rugelach

How about grabbing one of these cookies to go along with your hot cup of coffee on this brisk, blustery winter morning.  I actually first made these over the holidays and realized I should have made a double batch because everyone LOVED them.

Rugelach

www.vegweb.com/recipes/regelach

Dough:

4 oz.      vegan cream cheese

1            stick soy margarine  (1/2 cup)

1            cup four

1/4         teaspoon salt

Filling:

1/2          cup apricot preserves

1/2          cup finely chopped walnuts

1/4          cup cinnamon sugar

1-2          tablespoons melted soy butter

Blend together dough ingredients.  This works best if you use your hands.  Roll into a ball.  Refrigerate over night, or freeze 2 hours.

After removing from freezer, place dough on a well floured surface.  Roll very thin into a rectangular shape.

Spread filling ingredients on top of dough to cover.  Slice the dough in half vertically.  Then slice into one inch strips.  Roll into a wheel shape.  Brush with melted soy butter and sprinkle with a little of the cinnamon sugar if you have some left.

Bake on greased cookie sheet 12-15 minutes @ 350 degrees F.