Easy Vegan Brownies with Cashew Butter Icing for the 100th Post!

Since this marks the 100th post (Jennilicious 3, Veganne 97), I'm going all out with brownies. Well, they are actually for work, but I've been waiting for something good to blog about to celebrate the occasion.

I can't believe I've never blogged about these "Scrum-Diddly-Umptious Vegan Brownies" on Recipe Zaar because they is great. It is a good chocolate fix and no worries if you eat half of the pan in one sitting- it's only got 950 calories total so less than 500 calories for half (sans icing). Sometimes it comes out a little cakey, probably when I don't add the chocolate chips. But following the recipe as-is below makes the greatest brownies ever.

Ingredients

• 1 cup unsweetened applesauce
• 1/2 cup raw sugar
• 1 teaspoon vanilla
• 3/4 cup unbleached white flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semisweet vegan chocolate chips

Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan. Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt (and cinnamon if using) together. Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips (and walnuts if using). Spread in prepared pan and bake 25-30 min, until center is firm and not sticky. Cool completely before slicing.

I iced half of the pan with a concoction I made by heating together 3TB cashew butter and .25c soy milk. It wasn't very smooth and not what I wanted- good thing I only iced half. The taste was ok, but the consistency was off. Maybe I should have heated the cashew butter without the milk.

And the camera is dead. Gone to camera heaven. It took 10 pictures on 4 brand new batteries and acted strange. Anyone want to buy me a digital camera?

Boiled Beets

My first experience with beets was Thanksgiving 2007 when my family went out for dinner. I was feeling adventurous and plopped a beet on my plate as we passed the dishes around. Surprisingly I thought they were tasty despite being obviously straight out of a can (like all the other food). Within weeks of returning home, both my brother and father had bought fresh beets, and I'd been thinking about it, trying to come up with the best way to cook them.

I'd stare at them at the grocery store, reluctant to bring something home without knowing anything at all about how to cook it. Week after week they'd call my name between the spinach and the cauliflower. And to be perfectly honest, I wasn't 100% sure those dirty things were actually beets. Then, on the week where I severely underestimated how many veggies I needed, for some reason I reached in the bin and grabbed four beets.

And they sat in my fridge all week as I ate every single other thing I had, beating myself up for not buying more veggies. I finally started researching how to cook them and, naturally, wanted to roast them. However, all the roasting recipes require putting the beets in a foil pocket. Great. I don't have foil. I cook everything with a basic metal spoon, so I tend to consider foil along the lines of a bonus or just flat out cheating. So my next option was to boil them. And that I did.

I put my 4 beets in a pot with enough water to cover them and let them boil for at least an hour, scared to death they'd boil over and stain everything in my kitchen. They didn't. They just gently boiled away. When they seemed soft after gently pushing on them, I placed them in another pot with cold water where they sat for a few minutes. Using my fingers, I removed the peel, which was much easier than I anticipated. I sliced them up on a white plate, added salt, pepper, and Earth Balance soy butter.

They are reminiscent of potatoes, but not quite the same. They were alright, but I'm not eager to boil them again. I do, however, really want to try roasting them and I had the strange urge to puree them. Ok, that's not so strange for me since I look for any excuse to break out the immersion blender. The best part is that nothing is stained, not even the white plate I put them on. Whew.

I tried taking a photo, but they were camera shy.

Creamy Beer Onion Soup

Shiner Bock. I had one tonight at the movies as I watched The Unforseen, a great movie about uncontrolled growth in Austin and the environmental impact. It took me back and made me a little homesick. Especially the Shiner.




I got home and was starving, and the Shiner wouldn't leave my thoughts. The only vegetables I have left are beets and onions and the beets seem like they'll take forever to cook. Beer Onion Soup just seemed ideal.





Ingredients

• 2 medium/large red onions, cut in thin half circles
• Olive oil to coat the onions
• 1 bottle beer (Shiner)
• 2 cups water
• 1 cup soy milk (optional)
• Salt and pepper

Roast the onions and get the beer boiling in a pot with water. When the onions are done, add them to the beer along with salt and peper and let simmer for 20-30 minutes or until the beer reduces down by half. Blend with immersion blender to smooth out, especially if you used 2 onions. Remove from heat and mix in soy milk.





At one point while the onions were simmering in the beer, I tasted the broth and was immediaely disappointed. I probably would have cried except I'd gotten rid of all my tears once I sliced into the onions. But I added some more water and let it cook a little longer. It got better but I was still concerned. Then I added the soy milk and it was perfect. Exactly what I wanted on a cold night. I also used 2 slices of bread to soak it all up. I would have made croutons but didn't feel like turning the oven back on.

Cream of Spinach Soup with Bulgur

I got home from work late after attending a less than stellar networking event/seminar on advocacy. And I decided to walk the 2 miles home without changing into my sneakers. Sometimes I'm brilliant like that. At least the event gave me time to plan dinner, which needed to be fairly easy since I was getting home late. Not too inspiring, but what can you do...




Ingredients

• 1 TB vegan margarine (I love Earth Balance)
• 1 medium red onion, diced or chopped into whatever size you prefer
• 4 cloves of garlic
• 1 bag fresh spinach, washed and chopped
• 2 TB flour
• 1 cup unsweetened soy milk
• 2 cups water
• 1.5 cubes veggie boullion
• 1 TB Better Than Cream Cheese
• .5 cup bulgur + 1 cup water

I followed the same process as my Cream of Mushroom Soup. I heated up the margarine and added the onions, cooking for 10 minutes until translucent. Then I added the garlic for 2 minutes and the spinach until it sarted to wilt. I added the flour and stirred for a minute or so (I evidently don't "get" how to use flour as a thickening agent), then the soy milk and water. I stirred, hoping it would thicken, and it didn't, so I assumed that would never happen and added the bouillon and cream cheese. Once it was all melted and mixed in, I removed from heat. While that was cooking I also got the bulgur going- simmering with the lid on for about 15 minutes or until the water was absorbed.

It hit the spot after a long day. And I'm too tired to think of ways to improve it. Ok, well maybe make it all milk with more cream cheese, but then I'd get fat again.

Split Peas and Barley with Spicy Kidney Bean Cream Sauce

Uninspired. That's how I felt on the Metro ride home from work as I desperately tried to come up with a dinner idea. And that's how I continued to feel as I stared at my bare cabinets in search of something that caught my eye. Nothing. The problem is that I got all my veggies in at lunch with my Spring Vegetable Salad and needed grain and protein for dinner, limiting my choices severely. I really wanted some veggies, but evidently I didn't do such a good job grocery shopping and will barely have enough to last me to this weekend. So I went for my go-to dinner and made split peas and barley. Except I got a sudden flash of inspiration as I was walking the dog.

Ingredients

• .5 cup yellow split peas
• .5 cup barley
• 1 large red onion
• 2 TB Better Than Cream Cheese
• .5 TB chipotle in adobo sauce
• .5 cup cooked dark red kidney beans
• Fresh cilantro to taste
• Salt and pepper to taste

Combine split peas, barley, and onion in a pot and cover with water. Bring to a boil and simmer for 20-30 minutes or until tender, checking to make sure there's enough water. Remove from heat and add cilantro, salt, and pepper. Meanwhile, blend together the cream cheese, beans, and chipotle until smooth. It makes 2 medium/small 375 calories servings.



Experiment successful. It wasn't overwhelmingly spicy, but it had great flavor and was easy to make.

Spring Vegetable Salad: Harnessing the Power of Steam

All winter I've been obsessed with roasting. Since spring is around the corner I decided to try a new cooking method to obsess over, one that doesn't raise the temperature in my apartment. Tonight, the steamer basket became my new best friend.

I needed something with protein but didn't want to use the usual suspects (lentils/split peas), then I had the brilliant idea to use quinoa since it is a complete protein. I also wanted to use some fat in my favorite form- olive oil- to help me feel full when I reheat it for lunch. And the asparagus made me feel like it is spring, which it almost is. This dish was incredibly easy to make.




Ingredients

• 1 bundle of asparagus (I estimate mine was about 24 stalks), bottom woody part removed and cut into bite size pieces
• 2 medium/large tomatoes
• 1 large red onion, sliced into large pieces
• 4 cloves garlic, chopped
• .5 cup quinoa
• 1 cup water
• 1-2 TB capers
• 1 TB olive oil
• Fresh dill to taste, I think I used about .25 cup
• Salt and pepper to taste

Bring garlic, qunioa, and water to a boil, then reduce to simmer for 15 minutes or until all the water is absorbed, just like rice. I actually stick my ear in the pot to see if I hear water. In another pan, add onions to steam basket for 7-10 minutes or until they begin to soften. Add tomatoes (whole) and steam for about 4-5 minutes or until the skin starts to pull away. Remove tomatoes and add asparagus. Steam with onions for 2-3 minutes (it's done when it's bright green).

In a large bowl, cut/mush tomatoes so they are bite sized. Add olive oil, asparagus, onions, capers, dill, quinoa, salt, and pepper. Thoroughly mix and adjust seasoning as necessary. It makes 2 large servings or could be 4-5 servings as a side dish.



I ate it hot, but I bet it's great cold. It was nice, light, and refreshing. It seems like a good potluck food.

Baked Bananas

I was doing a little blog checkup this morning and noticed that somehow I've never posted about Baked Bananas- the greatest healthiest treat of all time! I make it every single Saturday and Sunday that I'm home and thinking about making it the rest of the time. Overripe bananas are the best for a lot of things because all of the sweetness comes out. And as I mentioned in another banana post, you can just throw them, peel and all, into the freezer and use for Baked Bananas, smoothies, baking, etc.

Bananas are also very good sources of vitamin B6 and good sources of vitamin C, potassium, fiber, and manganese. Not to mention they protect cardiovascular health, soothe ulcers, improve elimination, protect your eyesight, build better bones, and promote kidney health. And who know how amazing cinnamon is! It's an excellent source of manganese and a very good source of fiber, iron, and calcium. It's anti-clotting, anti-microbial, controls blood sugar, boosts brain function, improves colon health, and protects against heart disease. And how can unprocessed cocoa be bad for you with its flavanoids and healthy fats? Baked Bananas = Super Snack.

Ingredients

1 banana

1TB cocoa (unprocessed and unsweetened)
1/2 tsp cinnamon (optional)

Preheat oven to 350-375 degrees.

Slice 1 banana lengthwise, careful not to pierce the bottom skin. Place banana, the older the better, on foil lined baking sheet or in a Pyrex dish (there are juices that leak out that may harm an otherwise nice baking sheet, though I don't line mine in foil because mine are not nice). Add about a Tablespoon of cocoa inside the banana. You may have to slightly open it up so the cocoa doesn't get all over the pan. And it's probably best to try for about a teaspoon at a time for the same reason. For extra excitement, you can add a half teaspoon of cinnamon. Bake for 15-20 minutes (the peel will be black). It will be soft and mushy so be careful transfering to a plate. Savor and enjoy. And then let me know how amazing I am for introducing you to the greatest food ever.

Creamy Tomato Soup w/Cauliflower Base

Yes, it's another tomato soup recipe. But it's different this time, I swear! I had some poor tomatoes that were on their last legs and I knew I wanted to roast them because, well, I'm obsessed with roasting. Oh, and it makes them taste even more amazing. Usually I use tofu as the base to make it creamy, but I wanted to use cauliflower to be a little different. And because it, too, was on its last leg.

Ingredients

1 medium head cauliflower, cut into small pieces

8-10 roma tomatoes

4-6 cloves garlic still in paper

1 cup unsweetened soy milk

Olive oil for roasting tomatoes

.5 cup fresh basil leaves (whole)

Salt and pepper to taste

Preheat oven to 375. Steam califlower until soft. Meanwhile, cut tomatoes in half lengthwise and toss with olive oil (I used my oil sprayer-genius). Place cut side up in baking dish and add garlic. Check after 15 minutes and rotate dishes and flip the garlic over. Check after 10-15 minutes to see if garlic is soft. When it's become soft or just started to brown remove and let cool a few minutes. When tomatoes start to brown, remove from oven.

In an empty pot or blender, add cauliflower, tomatoes, basil, garlic (remove paper, you can generally just squeeze it out), and salt and pepper. Blend together until it turns a nice shade of orange-pink and becomes smooth. It makes 2 large servings or 3 medium servings, and you get most of your veggie servings all in one sitting.

I could eat this every day. I would consider adding some red pepper flakes and/or some croutons, but it's pretty perfect as-is. Maybe some wine, but I'm still not sure how to cook with it yet, so maybe next time.

Deconstructed Green Bean Casserole

I blame Top Chef for me using words like "deconstructed." I don't know if what I did fits, but I'm going to pretend like it does and that I'm an amazing chef.

I thought of this recipe yesterday while making my "cream" of mushroom soup and almost couldn't wait a whole day to make it. It was pretty simple and contained 3 things:

1. Green beans- about 3 cups trimmed on both ends and steamed.


2. 2 cups of "cream" of mushroom soup, which was about half the recipe (though I added a little pepper)


3. 1 large red onion, cut in half and sliced in half rings, tossed with some olive oil and roasted on 375 for 20 minutes, stirring every 5.

I put the green beans on the plate, topped with he soup, and topped with the onions. Voila!

Just what I expected- and better than the original. "Fried onions" in a can scare me and roasted onions are definitely healthier and tastier. Next time I'd add a little salt on top of the green beans and maybe cut them into smaller pieces so they fit on my spoon. Or I could use a fork...

"Cream" of Mushroom Soup

The portabellas I bought this week were calling out to me- and they wanted to become the tastiest "Cream" of Mushroom Soup ever. And I made their dreams come true.

I did a little Googling and came up with a recipe based on a recipe from The Modern Vegetarian's blog and one from Veganfood.net. My hybrid:

1 TB olive oil
1 medium/large red onion, finely chopped
6 cloves garlic, minced
5 medium portabello caps, diced in large pieces
1.5 cups water
1.25 cups unsweetened soy milk
2-3TB flour

I sauteed the onion in the olive oil until soft. I added the garlic for a few minutes until fragrant and then put in the shrooms. I let it cook 2-3 minutes and added the water and some salt. As that came to a boil, I mixed the flour with the cold milk (I think to prevent clumping). Once boiling, I added the milk mixure and let it simmer for a few minutes. When it didn't thicken as I was expecting, I happily got out my immersion blennder. Scooping out about half of the chunks into a bowl, I blended the remainder in he pot until nice and smooth. I added back the chunks, stirred, and removed from heat.

It was so creamy, rich, and delicious. If you aren't a HUGE garlic lover, you can probably just use 2 cloves. It made 2 large servings at 250-300 calories a piece and could have stretched to 3 servings. I put mine on top of some barley for some extra texture. And I licked the bowl clean.

I thought about adding a cube or two of veggie boullion but wanted it "naked" first. I debated adding pepper, too, but it was just so good I was scared to mess it up.

Still no camera...but it wasn't pretty anyway- it was dark grey.

Tomato Basil Tofu atop Barley

Thinking I'd mastered pan frying tofu, I thought it would be a great dinner. I finely chopped up 1/2 red onion since I was out of garlic, added a few leaves of fresh basil, salt, and 2 TB olive oil all to the frying pan. I tilted it and let the flavors mingle for a couple of hours.

In a small pot I added 1 cup of water and .5 cup barley, brought to a simmer, and let cook for 30 minutes until all the water was gone. As that cooked, I put the frying pan on medium heat and when the oil was hot, I added some strips of extra firm tofu (I cut 1 block into 12 strips). I let it fry for 10 or so minutes and was getting worried. So I tried to flip it, but most pieces stuck. It was not a good moment.

It looked like some of the bits in the pan were starting to burn, so I added 2 large tomatoes, 2 plum tomatoes, more chopped fresh basil, and .5-1 cup water. I let it simmer for 15 minutes or so. When the barley was done, I made two servings and topped with the tomato basil tofu mixture.

It was a little oily but yummy. It made two 500 calories servings and was filling. It could use a little more flavor- maybe veggie boullion or the rest of the onion. Now I'll go back to cowering in fear of the beast that is tofu...

(No camera batteries yet, my apologies!)

Chocolate Covered Peanut Butter Pretzels (Dog and Human Treats)

Today my lovely Tara turns 8! In celebration I wanted to make some dog-friendly and people-friendly treats. Pretzels seemed like the right way to go. I did my googling, but didn't use vegan since I thought it might be easier to veganize it myself. But, the first entry for "peanut butter prezel" was this vegan recipe. I had all of the ingredients and it seemed easy enough.

These are the ingredients I ended up using:

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup soy milk
3 tablespoons natural creamy peanut butter
2 teaspoons baking powder
1 teaspoon vegan sugar
1 teaspoon salt

I mixed it all together, split into 2 balls, and then pinched off little bits and rolled into long chains with my hands. Since Tara is 8, I twisted them into figure 8's. They cooked 20ish minutes on 400 degrees and I took them out when they started to get brown.

I was a little worried initially about the consistency- would they be super soft? hard? Well, they came out sort of both. I may have overcooked them, which made them a little crunchy, perfect for dogbart and alright for humans. Then I nuked .5cup vegan chocolate chips for about a minute and dipped some of the pretzels into it. I put them on wax paper and placed them in the fridge to cool, about 30 minutes. These are clearly for humans only.

To make them better for dogs, you just leave them in the oven for several hours once you turn it off. They get nice and crunchy (too hard for humans), perfect for doggies. I would have taken a photo, but the camera batteries died the other day while I was taking a movie of Tara stalking a housefly.

Overall, as human treats the pretzels were not amazing. They seemed a little bland, although I could see them being good as more savory treats (herbs and cheeze, maybe). I might experiment with them again, but they're definitely not going to be used for impressing anyone.