Good evening friends,
These brownies are perfect for non-vegans and vegans alike! I think they are the best brownie recipe I have ever made. They are super easy and can be made with everyday ingredients!
- 1/4 cup of mashed avocado (about 1 small avocado)
- 1/4 cup of unsweetened applesauce
- 1 cup of white or whole wheat flour
- 1 cup of unsweetened cocoa powder
- 1/2 cup of maple syrup
- 1 tsp of baking soda
- 1 pinch of salt
- 1/2 cup of brewed coffee
- 1/4 cup of water
- 1 1/2 cups of chocolate chips
- Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
- In a large mixing bowl, whisk together the pureed avocado and applesauce until smooth. Add in the flour, cocoa powder, maple syrup, baking soda, salt, coffee, and water.
- Stir until smooth. Fold in 1 cup of the chocolate chips.
- Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out mostly clean. If you over-bake, the brownies will have a cake-like texture.
- Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
I cannot believe it has been close to three months since I have posted. I had been living somewhere with minimal internet access. Needless to say, I am glad to be back in my regular environment, with my beautiful 6 burner Thermador stove. Enjoy this fast and simple recipe good for all diets and is very adaptable and very delicious!
Vegetarian Udon Noodle Stir-Fry
Serving Size: 5 People
Prep time: 10 minutes / Cook time: 20 minutes / Total Time: 30 minutes
- 1 onion diced (about 1 cup)
- 1 medium pepper (colour doesn’t matter) sliced fairly thin
- 2 cups of kale or spinach
- 2 handfuls of green beans
- 2 cups of chopped bok-choy, white part and green leaves
- 1 cup of sliced eggplant
- 2 cups of chopped zucchini
- Starch of your choice, I used 2 packages of the PC udon noodles (white or brown rice, angel hair, rice pasta, quinoa, all are good)
- 3/4 cup of soya sauce (reduced sodium is best)
- 1/2 cup of honey (maple syrup if vegan)
- 1 tbsp of ginger, fresh or powdered
- 2 minced cloves of garlic (about 1-2 tbsp)
- 1 tsp of onion powder
- 1/2 tsp of chilli flakes
- Heat frying pan on medium heat, add oil of your choice, fry onions until translucent/slightly browned (5-10 mins).
- In a separate saucepan add all the ingredients for the sauce and heat over medium heat until it begins to boil, turn the heat down and simmer, stirring occasionally.
- Add pepper and eggplant, cook for 2 minutes. Add zucchini, green beans and bok-choy, cook for 2 mins. Add kale or spinach and cook for 2 more minutes.
- Once all vegetables have been added move all the vegetables over to one side of the pan, add more oil and add the udon noodles, separating before adding to the pan if needed. Stir noodles in with the vegetables and fry for 2-3 minutes.
- Finally, add sauce to the vegetables and noodles and simmer for 3 minutes.
Note: If you like it extra saucy use 1 cup of soya sauce and if you prefer it to be drier use 1/2 cup. If you do not use reduced sodium it may be quite salty. You can also use your favourite store bought brand of stir-fry sauce instead of making your own.
In addition: the vegetables are very flexible depending on what you have, I also like to add sliced carrots and/or cabbage. You can also add baked/fried tofu or another meat substitute. Great for meatless Monday’s!
My dad bought a lovely cauliflower yesterday and I just had to enjoy it while it was still nice and fresh! I was debating roasting it, steaming it, stir frying it, but then it hit me! I decided to make cauliflower wings! I decided to do a vegan version with “honey” garlic sauce, they can easily be made non-vegan, it’s your choice!
Ingredients (serves 4)
- 1 large head of cauliflower
- 1/2 cup of maple syrup or agave syrup
- 1 tbsp of sriracha
- 1 tsp of onion powder
- 2 cloves of garlic minced
- 2 tbsp of soya sauce
- 2 tbsp of flour (gluten free can be substituted)
- 1 cup of flour
- 1/2 cup of vegan milk
- 1/2 cup of water
- 1 tsp of cumin powder
- 1 tsp of paprika
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 cups of breadcrumbs, I like panko
- Preheat oven to 400 F.
- Cut cauliflower into large chunks, try to keep it into its own pieces, clean, and dry very thoroughly.
- Mix all of the ingredients together (except flour) in a bowl for the sauce, place in a saucepan and simmer.
- Mix all of the ingredients together for the breading (except the breadcrumbs), start with 1/4 cup of vegan milk and 1/4 cup of water to ensure the batter is not too runny.
- Dip the cauliflower in the breading, then into the panko breadcrumbs, place on a baking sheet and bake for 15 minutes, flip and 15 minutes more.
- Once the wings have about 2 minutes left, add the flour to the sauce and allow it to simmer.
- Coat the wings in the sauce once cooked and enjoy!
Today I decided to bake this carrot cake for fathers day, my first time baking a carrot cake and I was so nervous! This cake turned out so good my grandma even asked for the recipe! Follow the recipe as you wish, you could reduce the sugar to 1/2 cup but its your call!
- 1 3/4 cup of flour
- 1/4 cup of ground flax seed or ground chia seed, or a mix
- 1 tbsp of ground cinnamon
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of ground nutmeg and ground ginger
- 1/2 tsp of salt
- 1 cup of canned pumpkin puree
- 1 cup of brown sugar
- 3/4 cup of buttermilk
- 1/4 cup of vegetable oil (I used avocado)
- 3 eggs
- 1 tsp of vanilla
- 2 cups of grated carrots
- 1/2 cup of shredded coconut
- 1/2 cup of your choice of raisins, walnuts, sunflower seeds, or chocolate chips
- Preheat oven to 350 F, grease the pan of your choice, two 9′ rounds or 1 large sheet pan.
- In a medium bowl mix together flour, ground flax seed, cinnamon, baking soda, baking powder, nutmeg and ginger, and salt.
- Beat together pumpkin, sugar, buttermilk, vanilla, oil, and eggs.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the carrots, coconut and other ingredients of your choice.
- Pour the batter into the pan of your choice and bake for 30 minutes.
- Once a toothpick comes out clean, allow the cake to sit in the pan for 10 minutes to cool, once the 10 minutes is cool, transfer to a cooling rack.
- Cool completely before icing.
Good evening everyone!
The thunderstorms on my end of town have been crazy, the weather has been up and down. Hot in the morning, the storm rolls in and the temperature drops 10 degrees. My family scored a huge bunch of fresh chives from the farmers market this week and it inspired me to make these twice baked potatoes.
Ingredients (serves five)
- 1/2 cup of chives
- 1 cup of cheddar cheese
- 2 tbsp of sour cream
- 2 tbsp of butter
- 1 tsp of pepper
- 1 tsp of salt
- 2 cloves of garlic, minced
- five large sized potatoes
- Preheat the oven to 350 F, pierce the potatoes with a fork and rub the potatoes with oil, bake for 45 minutes.
- Once the potatoes are cooked through, cut a slit through the center of the potatoes, scoop out the flesh of the potatoes and add to the rest of the ingredients.
- Mix the potato mixture and add bake into the flesh back into the shells.
- Bake the potatoes for 15 more minutes and enjoy!
Sorry I have been MIA! I am starting a new job next week and I am been scrambling to prepare for it! Anyways, this recipe is a delicious Middle Eastern dish. It is surprisingly easy and has such a wonderful flavor. This recipe is great if you want to impress your guests with a “fancy” dish at a low cost with little cooking knowledge! The best part about this dish is that it can be served at brunch or at dinner!!
Ingredients (serves four)
- ½ onion, chopped
- 3 cloves of garlic, minced
- 3 tsp of chili powder
- ½ cup of veggie broth
- 1 28 ounces can of tomatoes
- 4 Eggs
- 2 cups of kale or spinach, finely chopped
- ½ cup of feta
Note: The number of eggs can be adjusted depending on your crowd, I normally do 4 but you can fit up to 6 eggs with this recipe!
- SAUCE: Saute onions until translucent, add garlic until fragrant, 2 tsp of chili powder, veggie broth, and tomatoes, simmer for 10-15 minutes. Remove from heat and allow to cool slightly, blend until smooth in a blender.
- POTATOES: Saute the potatoes in the same pan the sauce was in with 1 tsp of chili powder, until brown on the outside. Add the sauce to the pan (be careful of splatters) and simmer for 10-15 minutes.
- EGG/SPINACH: Stir in the greens, use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep the cover on for another 5 minutes. This should give you medium-soft yolks. Top with goat cheese and serve with crusty bread for sopping up that sauce.
Hello all, I tried this recipe yesterday on my family and it was such a hit I had to share it with all of you! Great for a BBQ as a side or a lunch for work. The tofu can be substituted for shrimp or chicken.
Millet salad with chili lime tofu (serves four)
- ½ tsp of dried chile flakes
- 2 tsp of grated lime zest
- 3 tbsp of olive oil
- 1 cup of hulled millet
- 20 slices of tofu
- 2 large ears of sweet corn
- 1 bunch of asparagus
- 1 firm ripe avocado, peeled pit removed and diced
- ½ cup cilantro leaves, coarsely chopped
- 3 tbsp lime juice
- 3 tbsp olive oil
- Chile flakes
- ½ tsp of sugar
- Add the chile flakes, lime zest and 1 tbsp of olive oil in a shallow glass or ceramic bowl, add the tofu and stir to coat then cover and set aside.
- Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant
- Add 2 cups of water to the millet and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Removed from the heat and set aside, covered, to steam for 10 minutes. Fluff the grains with a fork and transfer to a large bowl to cool completely.
- Heat a large skillet over high heat, drizzle the corn and asparagus with the remaining oil, cook the corn, turning 6-8 minutes, or until lightly charred and tender. Remove and set aside to cool slightly, then cut the kernels from the ears. Cook the asparagus and tofu for 2 minutes each side until tender crisp and to tofu is crisp. Add all but the tofu to the millet.
- Make the dressing, add to the salad and top with the tofu.
Wow! How has a week gone by since I posted last?! I spent the week working and helping a friend prepare to leave for an opportunity of a lifetime. I decided to create the individual a “care package” encasing these muffins, and oatmeal cookies which will be posted tomorrow!
I always like to make recipes healthier, adding my own tweaks, I tried to make these as healthy as possible, my family loved them, they were very moist! If you do not like large quantities of sugar in your diet you can reduce the sugar within this recipe.
Ingredients (makes 15 muffins)
1 egg, 3 very ripe medium bananas, 1/2 cup of unsweetened applesauce, 1/2 cup of sour cream (fat content does not matter), 2 cups of flour (all-purpose or whole wheat), 1/2 cup of brown sugar, 1 tbsp of baking powder, 1/2 tsp of salt, 2 cups of fresh or frozen blueberries.
- Preheat the oven 350 F
- In a large bowl mash the bananas, add the egg, applesauce, and sour cream, blend well
- In a medium bowl mix all dry ingredients
- Add the dry ingredients to the wet ingredients and mix well until all incorporated
- Add 1 tsp of flour to the blueberries, ensure that all the blueberries are coated in flour, add to the mix, fold in lightly
- Add the mixture to greased muffin tins or lined muffin tins, bake for 25 minutes, check and bake until a toothpick comes out clean and brown on top
Note: In step five, flour is added to the blueberries to stop them from sinking to the bottom of the muffins, it is very important you do this if you do not want your blueberries sitting in the bottom of the muffins!
Hello, folks! Happy long weekend to all of those celebrating, for the long weekend a family gets together with a delicious dinner is always on schedule, and for this dinner, an abundance of meatball subs and vegan peanut butter pie was enjoyed!
This recipe is super easy and can be doubled which will allow you to freeze the meatballs for later to have with pasta! Vegetarian meatballs can get expensive so making your own is a great way to save money and to be honest, these are better than any store bought vegetarian meatball!
Ingredients (serves 8-10)
2 lbs of vegetarian ground beef substitute (I use Yves original ground round), 2 eggs, 2/3 cup of Italian breadcrumbs (I use panko breadcrumbs with Italian seasoning), 1/2 cup of parmesan cheese, 1/3 cup of fresh minced parsley, 1/3 of cooked chopped spinach, 1/3 cup of minced onions, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of pepper, 1/2 tsp of salt
Note: You need just enough milk to moisten the breadcrumbs, moistening the bread crumbs with milk allows the meatballs to stay moist
- Moisten the breadcrumbs with the milk
- Whisk the eggs and mix with the ground round, add all the other ingredients, I noticed that the recipe was quite salty if you are sensitive to salt like me, omit the tsp of salt, mix well so all of the ingredients are well incorporated
- Shape all of the meat balls into the size of your choice, for pasta, larger meatballs are better, for subs smaller meatballs are preferred
- Bake the meatballs on a cookie sheet at 350 for 25 minutes
- While the meatballs are cooking prepare a large baking pan 9×13 with sauce at the bottom, once the meatballs are done cooking, place in the sauced pan, add a very small amount of sauce on top of each meatball
- Baked covered for 20 minutes, bake uncovered for 10 minutes, and enjoy
Note: If you plan on freezing the meatballs omit steps 5 and 6, this leaves the meatballs par-baked, bake for another 30 minutes at 350 from frozen