Chew-WOW-y Vegan Brownies

I have been experimenting with many vegan recipes in the past few months and I have to admit that every time I try a new one, I prepare it with a little bit of trepidation. Will it taste good and have a good texture? I say a little prayer to the god of "foodies" and hope that my time, efforts and ingredients have not been wasted.

This brownie recipe is a chocoholics dream. The brownies are chewy, moist, and have an intense chocolate flavor. It has a few extra steps, but like the commercial for a popular sneaker states: "Just Do It!" Make these brownies!

Click on the link for the recipe: Cari Cooks

Bean Chili

It might be 18 degrees outside, but in my kitchen things are heating up with this vegan bean chili.

This is a very easy dish to throw together, and it is as hearty and satisfying as it's beefy cousin. But without all the fat and grease, ewwww!

In a large pot, saute half a large diced onion and one chopped clove of elephant garlic in a few teaspoons of mongolian fire oil (or any spicy oil) until soft. Add one large can of diced tomatoes which have been blended smooth or use the canned petite diced tomatoes. Add a handful of finely chopped fresh cilantro. Season with salt, cayenne pepper, crushed red pepper flakes, celery salt, and paprika. Drain and rinse two cans of beans and add to the pot. Cook for 15 - 20 minutes to blend flavors. Done! Serve on rice or with chips.

The seasoning is totally up to you. I prefer to use my own mix of spices in lieu of using chili powder, because there is something in chili powder that I am allergic to, but I am not sure exactly what it is.

Egg-less Egg Biscuits!

Egg biscuits without eggs? I envision a mob of Italian grandmothers amassing as I write, preparing to burn me at the stake for committing such a heinous food crime.

Well, it was all for a good cause. These little biscuits are delicious and perfect in texture. Not too crunchy, nor too chewy, they are just right. Topped with an orange glaze and fresh orange zest for just the perfect hint of sweetness and tartness. Seriously, folks! I was doing the Charlie Brown dance in my kitchen after tasting these!

A note about substituting tofu for the eggs. You must use an aseptic tofu. What? There are different types of tofu. The tofu that you see in the produce section of most stores, is packed in water and is very good for stir fry dishes. The kind I use for baking is called Mori-Nu and comes in a little box that does not have to be refrigerated, although Whole Foods keeps it refrigerated. Cut open the box and measure out what you need and put in a blender with a small amount of the milk from the recipe. Blend until smooth and creamy before adding it to the batter. This nifty tofu can also be the base for cheese sauces with the right seasonings.

Here's the Egg Biscuit recipe that was passed down to me by my Italian Mother-in-law (with a few of my own alterations):

Tarale: Egg Biscuits

3 cups flour

1/2 cup sugar

3 tsp baking powder

2 eggs ( 1/2 cup Mori-Nu Silken extra firm tofu, blended)

1 tsp vanilla

1/2 cup oil

1/2 cup milk (soy, rice or almond)

Glaze

2 cups confectioners sugar

3-4 tbsp fresh orange juice

Orange zest

Mix dry ingredients, add wet ingredients to form dough. Roll about 1 tbsp of dough into thin cylinder & tuck ends into center to form round biscuit. Bake on ungreased sheet at 350 degrees for 20-25 minutes or until light golden in color. Cool completely before glazing. For glaze use hand mixer to incorporate orange juice into sugar. Consistency should be spreadable but not too soupy. Add your zest right away after frosting each biscuit as the glaze will harden.

Haricots Vert with Portabella mushrooms and Caramelized Onions

Haricots vert or French green beans are longer and thinner than the American varieties of green beans. Fortunately for us, they are now available in the freezer section of most markets.

That traditional holiday favorite, green bean casserole, was my initial inspiration for this side dish, but I decided to forego the murky mushroom soup and pale, limp canned string beans.

Remove your frozen beans from the bag, run through tepid water for a minute to defrost, and allow them to drain in a colander. Set aside. In a little EVOO, cook half of a diced onion until caramelized (brown and sweet). Deglaze (pour vinegar into the pan) the pan with about a 1/4 cup of balsamic vinegar and add 1 clove of finely chopped elephant garlic. To that mixture, add about 6 or 7 sliced baby portabella mushrooms and cook down. Season with fresh or dried italian seasoning. Salt and pepper to taste. Add the green beans and cook briefly to mix the flavors.

Be careful not to overcook these tiny little beans so that they will maintain their bright green color.

These beans are so tender that they only require minimal cooking.

Where's the Beef?

It is not in here! This burger made by Gardein is 100% animal free.

Falafel Pocket

This yummy snack comes to you by way of the food bar at Whole Foods Market. My pita quarter is filled with creamy hummus, fresh taboule and crunchy falafel.

Vegan Doggie Biscuits!

Vegan dog biscuits? Why not?

Made from organic peanut butter, rice milk, baking powder and flour (brown rice or whole wheat), these biscuits are easy to make with ingredients you probably have at home all of the time. Preheat your oven to 350 degrees. In a large bowl, mix together 1 cup of peanut butter(smooth or crunchy) and 1 cup of milk(any kind). Add 1 tbsp of aluminum free baking powder and gradually add 2 cups of flour. Mix until a nice dough is formed. Turn out on to a floured board and use a rolling pin to roll a large flat circle about an 1/4 inch thickness. Use desired cookie cutters and bake on parchment paper at 350 degrees for about 20 minutes. Biscuits should brown slightly. Store in an air tight container.