I really, really liked these. I like them because they are vegan, you can slightly underbake them, leave them extra gooey and not have any raw egg illness worry. Mine were baked enough that they held together but gooey enough that they stuck to my teeth with every bite, leaving me looking like a hillbilly with a big goofy grin of brownie happiness. I made these exactly like Minimalist Baker told me to. Or rather blogged about, but I felt like she was talking directly to me. Telling me to make them, so I did. Let’s look at the deliciousness. The flax egg setting up: The other dry ingredients and draining and rinsing the beans: Bring it all together now: Scoop it to be baked: Hot and delicious: Take a big bite!
It’s not even 10am and I have been on a roll today. My two real goals of the day are to make Momofuku’s compost cookies and to grill out dinner tonight. Neither have happened. I have been busy in the kitchen, though. I made Minimalist Baker’s 5 minute espresso brownies earlier this week for me. Brian asked to try one and didn’t like it(I love them). But he ever so casually mentioned that he likes when I make black bean brownies. Well, what did Minimalist Baker have up? A new recipe for black bean brownies. And they are good! So fudgy. Or is it fudgey? In yesterday’s mail my copy of More peas, please arrived. I immediately earmarked several recipes that I wanted to make. Since I still have a load if mangos to use from last weeks sale, I converted the peach cornmeal muffins to mango cornmeal donuts. They’re
I’ve mentioned before that I love Whole Food’s date logs. So much that I decided recreating them at home would be a good idea. This idea was encouraged when I saw the WF’s worker restocking the bin of them the other day and learned that they don’t make them in-house! What?!?! I had been believing that I was getting date logs fresh out of the kitchen only feet away from where they were sold. Not true. Not true at all. They come from one of their largest distributors. They come in a plastic lined box and are put into the bin by the nice WF workers. I’m not getting my date logs minutes after they are made? But, I have to be! They are so fresh. I mean fresh tasting. After I got over my disbelief, I picked up a 5 pound container of pitted medjool dates at Costco. Feeling
A few years ago…okay maybe five years ago I made some homemade vegetable chips. I think I did beet, parsnip, sweet potato and white potato. They were good, a lot of work and just plain easier to buy. Thinking that my thoughts on the subject may have been misremembered, I decided to make some again. Well, it was again, time-consuming without a lot of reward. Here they are anyway. This time I made sweet and white potato, beets and zucchini chips. The zucchini chips were my favorite. I ate them all in one sitting. Don’t judge that last sentence until you see photos of the product. I preheated my oven to 350F. Then I mandolin-ed my little heart out. Slice. Slice. Slice. Then, I tossed the slices with a little olive oil and salt and pepper. I arranged the slices on to cooling racks placed on baking sheets(to help with
I have trouble going to a Thai restaurant and NOT ordering an appetizer of cucumber salad. If they offered it in entrée portion, I would probably order it as my meal. It’s sweet, it’s tangy, it’s crunchy and oh so refreshing. I’ve made a few attempts at a homemade version before, but they always seems a little off. This is one of the closest I’ve made. It might even taste a little lighter than that in the restaurant. Ingredients: 1 hot-house cucumber, unpeeled, sliced thinly 1/2 tablespoon coarse kosher salt 1/4 cup distilled white vinegar 1 1/2 tablespoons sugar fresh ground black pepper Place cucumber slices in colander, sprinkle with salt, toss to coat. Stir occasionally. Let stand 15 minutes. Mix remaining ingredients in bowl until sugar is dissolved. Rinse and drain cucumbers well. Pat to dry. Add to dressing mixture. Combine well. Refrigerate for at least 15 minutes or
I’ve pickled things before. Pickled pickles. Also called pickled cucumbers. Pickled carrots. Pickled vegetables for bahn mi. They’ve all been delicious. Sunday, there was last-minute decision to change menu plans from pork tinga to some amazing honey lime fish tacos. Last time I made the tacos, I didn’t have the energy to run to the store, so we just made do with what we had and topped them with lettuce and avocado. Well, this time, I did them up right. A little crunchy and tangy goes great with fish. So we had the option of more toppings this time. Red cabbage, cilantro, jalapeno, avocado, limes, and pickled onions. The recipes of pickled onions I have made before took time. So a quick google seach returned a Bon Appetit result that I knew wouldn’t steer me wrong. With only a little over an hour of pickling time, these were ready just
After getting into roasting beets from the farmer’s market a few summers ago, I decided that I liked beets. Since then, I have had a hot and cold relationship with beets. During one of those hot streaks, I bought 2 cans of them from the grocery store. I have no idea what I was thinking. So, they’ve been in the pantry for months now and I decided that they needed to get used up. Fortunately, Neverhomemaker posted a beet burger recipe. I substituted fresh beets for canned beets and black beans for white beans and the burgers turned out delicious! Dare I say that it might be my new favorite veggie burger recipe? Well, it might. It holds together better than most veggie burger recipes that I’ve made and the burger was nice and crispy on the outside and flavorful on the inside. Topped with goat cheese and it was
I make sweet potato fries at home as a side for a lot. It cures my hankering for fries and it healthier than eating them out because they are baked, not fried. I usually just salt and pepper them. Occasionally I will sprinkle a little cayenne pepper on there for spice. This weekend I decided to switch it up and use curry powder, which added a nice flavor without being overpowering. Ingredients: 2 medium sweet potatoes, scrubbed and cut into fries 1 tablespoon coconut oil(or olive oil) 1 tablespoon curry powder Preheat oven to 400F. Cut the potatoes into fries. Make them as uniform as possible. Toss with coconut oil and curry powder. Spread as evenly as you can in a single lay on a baking sheet. Or if you own a french fry plan(like I do), use that. While you don’t need one, they are great for roasting vegetables.
With Sunday’s pending ice storm, I decided that a big batch of piping hot soup was in order. I had been drooling over blog posts of vegetable soups all week, so I decided to clean out the crisper drawer in the fridge and transform it to soup. What a good decision. Ingredients: 1 medium onion, sliced or diced 3 large carrots, sliced 3 stalks celery, sliced 2 zucchini, cut in quarters then sliced 1 14oz can diced tomatoes(preferably fire-roasted) 1 15oz can of beans of choice(I used butter beans) 8 cups of vegetable broth 1 1/2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon oregano 1 teaspoon parsley 1 teaspoon basil fresh ground pepper Heat oil in dutch oven over medium heat. Add onion and cook for about 5 minutes until glassy. Then stir in garlic and cook for about another minute. Then add in carrots and celery. Cook
Have you seen these huge fruits lurking in the grocery store lately? Probably near but dwarfing the grapefruits. Upon my friend’s recommendation, I took a chance and bought one of the beasts. Just look at the size of that thing! Also thankful for my friend’s explanation of how to eat one before taking a crack at it myself, otherwise it could have not been a very nice experience. Peel the skin off. It’s very thick. Then I split it in half. Doesn’t it look like s furry and rugged piece of fruit? How did people every start eating them? Then peel the segments and just eat the fleshy jewels. This might sound very messy, but they are pretty easy to get the fruit from. The white skin and pith is very bitter. The fruit is sweeter than a grapefruit with no bitterness. The process reminds me a bit of getting