Monthly Archives: June 2012

Vegan Brownies x 2

Standard

A few days ago I did my first ever experiment in making vegan brownies…husband and I both loved them, but I wasn’t sure about sharing the recipe and thought to myself “I can do better.” ¬†Today I tried yet another vegan brownie experiment and decided that I would share both recipes, even though I only took pictures of one ūüėČ ¬†Hope you enjoy!

Vegan Brownies Experiment #1

2 tbsp Chia seed

6 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

3/4 cup unsweetened cocoa

1 1/4 tsp baking powder

1 tsp sea salt

1 tsp pure vanilla extract

1/2 cup olive oil

1/3 cup agave nectar

1/3 cup organic unbleached sugar

1 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be very thick. ¬†Pre-heat oven to 350 degrees. ¬†Press brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass), making sure it is evenly pressed into pan. ¬†Bake for 15 minutes. ¬†Let cool and then enjoy. ¬†Makes a rich, denser brownie.

 

Vegan Brownies Experiment #2

2 tbsp Chia seed

7 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1/2 cup packed organic brown sugar

3 tbsp whole ground flaxseed meal

1/2 cup silken tofu

1/3 cup olive oil

1/3 cup unsweetened coconut milk

2/3 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be thick, but not nearly as this as experiment #1’s. ¬†Pre-heat oven to 350 degrees. ¬†Pour & spread brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass). ¬†Bake for 25 minutes. ¬†Let cool and then enjoy. ¬†Makes an lighter more airy brownie that isn’t as rich in flavor.

 

This slideshow requires JavaScript.

Advertisements

Israeli Couscous with Portabellos

Standard

Walking into my kitchen I was faced with the dilemma of what to make for supper.¬† After opening the refrigerator at least 3 times and two different cupboard doors I found some ingredients that sounded good and sounded good together (possibly)…so the experiment begins ūüôā

Israeli Couscous with Portobello

1 cup Israeli couscous

1 1/4 cups vegetable broth

2 large portabello mushrooms

1/2 of a medium red/purple onion

3 tbsp olive oil

sea salt to taste

fresh ground black pepper to taste

garlic to taste

fresh basil (I used 4 medium leaves)

In a one quart sauce pan bring vegetable broth to a boil then add Israeli couscous, stir, place a lid on and lower heat to a simmer.  Simmer for about 8-9 minutes, until cooked.  While couscous is cooking start working on the rest of the dish.  Gently scrap gills out of portabell0 mushrooms and slice mushrooms into your desired size (ours were sliced in about 1/4 inch thicknesses and then each slice was cut into thirds).  Place olive oil into saute pan and add mushrooms and onion.  Cook until nicely golden, adding salt, pepper and garlic about half way through cooking process.  Once finished add mushroom mixture to your couscous and add fresh basil, stir and serve. 

All together (including the time it took me to look in the fridge and cupboards) this recipe took me 11 minutes to make…so easy, fast and tasty.