These are delicious vegan brownies. They have a light texture when hot, like eating a cloud, but are surprisingly rich! They are much denser cold, almost like fudge! You'll want two but will only be able to eat one!
I use all organic ingredients, which is good for the environment and good for you! Tastes better too! I use spelt flour and agave instead of wheat flour and sugar, which makes my tummy feel so much better!
Does anyone know any low sodium ideas for steaming/stirfrying veggies/tofu/mushroom in? I've tried soy sauce, chili powder, curry powder and so on, but they're all so high in sodium that i blow up like pufferfish :(!
oh ps. i drink 2L of water everyday and do cardio to sweat.
I have an awesome and easy banana muffin recipe I'd like to share. My mom made the most delicious banana muffins all the time while I was growing up, and a week ago I had a tonne of over-ripe bananas and a HUGE craving for those childhood muffins, so I asked her for the recipe. Imagine my delight when it turned out to be so insanely easy to veganize! Apparently she got it from an old Miracle Whip recipe book back in the day, so I just used Nayonaise instead. Here it is:
1 cup mashed bananas (2 or 3 medium). 1 cup Nayonaise 3/4 cup sugar 2 cups flour (2/3 C whole-wheat, 1 1/3 C all-purpose) 2 tsp baking soda 1/2 tsp salt Optional: 1 teaspoon vanilla (I love vanilla), chopped peacans or walnuts (i used about 3/4 cup)
1. In medium large bowl beat bananas. 2. Beat in sugar and nayonaise (if using vanilla/nuts, add them now too) 3. Stir in flour, soda and salt just until moistened. 4. Fill muffin cups and bake. Be sure not to over-fill the cups!
I found the simple veggie recipe in a flyer from one of our grocery stores (Market of Choice) and we immediately tried it. It was so simple and delicious that I'll pass it along as an idea for you guys:
approx. 4 cups of veggies (we used green pepper, carrot, onion, zucchini, and parsnip) 2 Tablespoons olive oil 1 teaspoon soy sauce (I recommend a dash more) 6 cloves chopped garlic and some black pepper
Toss everything together. Cook at 450 until as soft as you like 'em to be!
If you're feeding two or more (and like veggies), don't skimp--4 cups didn't really feel like enough to me, so I'll use more next time.
I know it's not very fancy, but I'm pretty new to both cooking and veganism. I'm sure someone else out there is in the same boat. This makes a great side to things like veggie burgers (we had tempeh BLTs) and doesn't take much longer than making fries (which I tend to eat way too much of).
I've been dreaming of making shepherd's pie and I've realised it's been years since I last made it, not since my pre-vegan days.
I used to make the mashed potatoes with egg, so it would rise and get fluffy. Does anyone know a good way of doing this vegan? Please don't suggest egg-replacers that I can't buy here in the Czech Republic! :-) And I've already seen the recipe which includes banana, but that just frightens me!