Posts tagged soy milk

Fudgy Wudgy Vegan Brownies

November 24, 2008 · Filed under Photos, Recipes, Vegan, Vegetarian · Tagged , , , , , , , , , ,

This blog is now hosted at http://veganchickie.com

It looks like Sunday is going to become baking day in the foodie household and it is fast becoming my favourite day of the week! This weekend we made Fudgy Wudgy Blueberry Raspberry Brownies. The recipe (another Veganomicon wonder) called for Blueberries but we weren’t able to get any so instead we substituted for raspberries. It was a fabulous brownie! Reliving it is making me crave that chocolatey goodness!

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Fudgy Wudgy Blueberry Brownies
(Veganomicon)

Ingredients:

2/3 cup plus 1/2 cup semisweet chocolate chips (We didn’t have choc chips so we used a Whittakers block – our new fav vegan choccie!)
250g blueberry spreadable fruit (we used raspberry)
3/4 cup soy milk
3/4 cup sugar
1/2 canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder (we use Green & Blacks – fair trade & organic)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries (or raspberries!!)

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Method:

Preheat the oven to 160°C. Grease a 9 x 13 inch baking pan.

Melt the 2/3 cup of chocolate chips, reserving the other 1/2 cup. To melt, heat a small pan of water over high heat until boiling.

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Place another small pan on top of that and place the chocolate in that one. Stir continuously until chocolate is melted. (Chocolate can also be melted in the microwave).

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In a large mixing bowl combine the blueberry raspberry spread, soy milk, sugar, canola oil and extracts. Mix until no large lumps are visible.

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Sift in flour, cocoa powder, baking powder, baking soda and salt.

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Stir until well mixed, then mix in the melted chocolate as well.

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Fold in the remaining 1/2 cup of chocolate and fresh blueberries raspberries.

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Spread the batter in the baking pan and bake for 35 minutes. It will be squooshy in the middle (or fudgy wudgy depending on who you ask) and oh so lovely! The book suggests serving it with vanilla icecream (they have a fabulous vegan recipe in the book but we haven’t tried this yet.. we are saving that for another day!) but we ate it on its lonesome and it was fantastic as is they are a little rich, but I think that has more to do with the use of raspberries than anything else. I suspect the blueberries make it a little more subtle.

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Ratatouille with Potato Gratin (vegan)

November 21, 2008 · Filed under Photos, Recipes, Vegan, Vegetarian · Tagged , , , , , , , , , , ,

Oh happy day! Friday is here! There was once a time – believe it or not – that dear chef and I would spend a Friday slugging down a bottle of vodka and partying the night away, these days our pleasures are much more modest (and require a lot less recovery time). Tonight’s pleasure: Vegan Ratatouille with Potato Gratin, another bare-chested chef creation.

Ingredients:

For the Potato Gratin:
6 sebago potatoes
1 thyme sprig
750ml soy milk
1/2 cup linseed (ground)
1 teaspoon Salt
1 teaspoon Pepper

For the Ratatouille
1 leek
2 red capsicum
2 plum tomatoes
2 zucchini
2 lebanese eggplant
1 teaspoon crushed garlic
1 cup tomato paste

Method:

Potato Gratin: Peel, wash and thinly slice the potatoes.

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Potatoes

put them in a bowl and pour 500ml of the soy milk, cover the potatoes in the milk, add chopped thyme, salt and pepper.

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Toss the potatoes so that they have an even covering of ingredients. Spray a small ovenproof pan with cooking spray, then layer the potatoes covering the bottom of the tin completely, continue this process until all the potatoes are used.

gratin the potatoes

Sprinkle half of the ground linseed over the top of the potatoes, pour the rest of the milk over the top and then sprinkle the rest of the linseed over the mix. Cover and bake in moderate oven until cooked through (about 1 hour).

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Ratatouille: Slice the leek and capsicum and place in the bottom of a baking dish.

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slice and dice

Add crushed garlic and miss through. Thinly slice your tomatoes, zucchini and lebanese eggplant.

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Layer the tomatoes, zucchini and eggplant in lines over the leek/capsicum mix. Starting in one corner of the pan, place a slice of tomato, then zucchini, then eggplant and repeat in rows over the vegetables until the whole pan is covered.

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Top the pan with tomato paste and bake in the oven for approximately 45 minutes.

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Serve on its own or with a fresh garden salad to lighten it up a little. Enjoy!

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