April 19th, 2008


Hello! Does anyone make their own sprouts? I would like to make my own because I love them and paying $4 for a teeny tiny dish of them in my local grocery store is waaaay too pricey.

I've been looking around online, but can't really find a DIY tutorial, more of info on why sprouts are healthy and then ads to sell sprouters.

Where do you find your seeds to sprout? What kinds of seeds and beans can be used to sprout? How do you actually do it?

Any help is greatly appreciated!

Quick! Mazoh balls

So, the Post Punk Kitchen mazoh balls are awesome, but um, a friend of mine waited until the last minute to make the things and they require a few hours. I, of course, would never do such a thing. So does anyone have any ideas for mazoh balls? They don't have to be kosher for passover, so gluten and soy are OK.

Also, on an unrelated note, I just wanted to give big ups to the Heart of the Home cookbook. It is so amazing! Especially the baked goods.

Vegan Pumpkin Brownies

The pumpkin pie i bake at the bakery isn't vegan (the crust...) and i get alot of requests for something pumkin that is vegan. i do pumpkin-pecan muffins or pumpkin-chocolate chip scones for breakfast that are vegan, but i hadn't tried a pumpkin based vegan desert yet. Well, i found this recipe on www.vegancupcakes.wordpress.com and just recently had a chance to make it.

i think they came out really wonderfully, although i would suggest cooking it a bit longer. i baked it in a standard pie tin in a confection oven, so it should have taken less time, but the pumpkin was a bit too soft when i pulled it, however the brownie part was perfect, so its a give or take...i bet that if i would have stuck it in the fridge for about an hour, it would have become more solid, but i didn't. if you do, tell me how it works out!

also, i baked the chocolate chips on top instead of placing them afterwards. they sank just a smidge but i think they're better that way, and they retain their shape, so no worries!

picture, of course...

and the recipe...
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt

For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

To decorate:
A handful of chocolate chips

Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:
-Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
-In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:
-Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble
-Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
-Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.