My Brownies

175 grams Dark Chocolate
200 grams Butter
4 eggs
1-1/2 cups sugar
1 cup flour
1 teaspoon vanilla
1-1/2 cups walnuts (optional)

Preheat oven to 400ºF. Spray an 8x8 inch glass pan.
Melt the chocolate and butter in the microwave or on a double boiler, and let cool to room temperature.
Beat eggs and sugar until creamy. Add chocolate and butter mix, flour, and vanilla, and mix.
Add walnuts, if using, and mix.
Pour mix into pan, and bake at 400ºF for 10 minutes (to form shiny crust).
Then lower oven temperature to 375ºF and bake for an additional 30 minutes.
Cut them while they are still hot, and let cool.

Tofu Nuggets

1 pkg. firm or extra firm tofu
3/4 c. flour
1 c. soymilk
1 tbsp. vegan worcestershire (optional)
3/4 c. well-crushed saltine crackers
1 tsp. poultry seasoning (Mrs. Dash or something like that... make sure it's only spices, no animal products!)

cut tofu into sticks about 1/2 inch wide and 2-3 in long and place on paper towels. pat dry. put flour in one wide shallow bowl, whisk soymilk and vegan worcestershire into another wide, shallow bowl, and mix the crackers and seasoning in a third wide, shallow bowl. Take a few pieces of tofu at a time, and roll first in the flour, then dredge in the soymilk mix, and then roll in the saltine mix, pressing to hold if need be. Place nuggets on a greased cookie sheet and bake at 350-375 degrees F for about 30 minutes, flipping halfway through. ENJOY!

Source:

http://www.veganrepresent.com/forums/showthread.php?t=282&page=268

Corn Pudding

This dish is like a cake, and very moist. It's a great as a side dish, or as an entree topped with salsa or veggie sausage.

2 cans sweet corn in water, drained
2 cans cream style corn
6 eggs
1 cup flour
1/2 cup matzo meal
4 teaspoons baking powder
1 cup oil (I use canola)
1 tablespoon sugar
Pinch of salt

Preheat oven to 350ºF and grease rectangular pyrex mold.
Beat whole eggs. Add sugar, oil, and salt, and mix well.
Add flour, matzo meal, and baking powder. Mix well and add cream style corn, and drained corn.
Pour mixture into prepared mold. Bake for one hour.

Very Different Banana Cake

This is not your typical banana cake. It is mostly bananas, and very dense and moist. Not "cakey" at all. This recipe has been in my family for generations, and is one of the simplest things to make. EVER.

It's a great way to use bananas that have turned black, as they are the sweetest and perfect for this cake.


4 or 5 bananas, very ripe
2 eggs
1/2 cup milk (can be non-dairy, I've used almond with great results)
2 heaping tablespoons sugar (I use brown)
2 tablespoons plain breadcrumbs
1 tablespoon flour (whole wheat works too)
2 tablespoons oil (I use canola)
1/2 teaspoon cinnamon
Chocolate chips (optional, but very yummy!)


Preheat the oven to 375ºF and spray a pie mold with nonstick cooking spray.
Place all ingredients, except chocolate chips, if using, in a blender. Blend until smooth.
Pour mixture into greased pan and sprinkle on chocolate chips, if using.
Bake for 45 to 50 minutes.

***This can be served warm or cold. Both are equally delicious!***

I haven't taken any pictures of the ones I've made, but I will next time and upload it.

Spinach Pesto

2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 - 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge).

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

Source:

http://veganvisitor.wordpress.com/2008/03/03/spinach-pesto/

Veggie Dog Stew with Sofrito and Peas

Risotto with Roasted Brussels Sprouts, Sundried Tomatoes, and Roasted Red Peppers

Steel Cut Oat "Risotto" with Roasted Sweet Potatoes

I topped it with some Feta, but otherwise, it's vegan.

Honey Cake (Leikaj)

Vegan Mac 'n Cheese

The first vegan mac 'n cheese I made was from Jo Stepaniak's wonderful, amazing "The Ultimate Uncheese Cookbook." I made some tiny tweaks to my taste, and this is the result.


2-1/2 cups dry whole wheat elbow macaroni
3 tablespoons olive oil
1/3 cup flour
1 teaspoon dry mustard
1 teaspoon onion powder
Tiny pinch of cayenne
1-3/4 cups almond milk, heated (or any other non-dairy, but I prefer almond)
3/4 cup nutritional yeast flakes
Salt & Pepper to taste
1/2 cup packed panko bread crumbs (they are crunchier and lighter than regular bread crumbs)

Preheat the oven to 375ºF. Spray an 8-inch square baking dish with cooking spray and set aside. Cook macaroni, drain well (save about 1/2 cup of pasta water for the sauce) and set aside.

While macaroni is cooking, heat olive oil in a large saucepan. When hot, stir in flour, mustard, onion powder, and cayenne pepper. Cook and stir 1 minute. Gradually stir in heated milk, a little at a time, mixing constantly. This should take 5 to 7 minutes. Cook the sauce until it is the consistency of thick cream, about 2 to 4 additional minutes. Remove from heat and stir in nutritional yeast flakes. Add the reserved pasta water. Season with salt and pepper. Stir in cooked macaroni and mix well.

Transfer to the prepared baking dish. Sprinkle panko breadcrumbs on top. Bake 25 to 30 minutes, and let stand 5 minutes before serving.

***Sometimes we can't wait for it to bake, and we eat it like the blue box mac 'n cheese...but it's SOOOOO much better!***

Thai Coconut Lime Soup with Tofu

Mini Crustless Tofu Quiches

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.

4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber

Source:

http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

Oatmeal Chocolate Chip Cookies

1/3 cup butter
1/3 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup white whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
3/4 cup quick or instant oats
3/4 cup dark chocolate chips (such as Ghirardelli chocolate chips, I rarely use them though, I like plain oatmeal cookies better!)

Preheat oven to 350 degrees. Beat butter and sugars with an electric mixer. Beat in egg and vanilla. In a medium mixing bowl, stir together flour, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until well combined. Stir in oats, then chocolate chips if using. Roll dough into walnut-sized balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes.

French toast and Healthiest-ever pancakes

healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
1 banana
1 cup non-dairy milk
1 tsp vanilla
half a cup of blueberries (you can add other berries, nuts, cinnanmon, chocolate chips)

-combine the dry ingredients in a mixing bowl
--blend wet ingredients, and then mix with dry ingredients
-ladle on to heated skillet
-when bubbles form, flip. take off griddle when heated through.

french toast
batter: 1 cup non-dairy milk, tbl tahini, tbl nutritional yeast, tsp maple syrup, cinnamon to taste
-choose a thick slightly stale bread (i used whole wheat sourdough, because i'm crazy for sourdough!)
-dip slices in batter so completely covered
-cook french toast on each side until lightly browned

strawberry banana pancake topping
1/4 cup frozen strawberries , sliced
1 banana chopped
1 tbl maple syrup
-combine ingredient in sauce pan
-cook until strawberries have thawed and flavors have mingled.
(you could microwave this if you really wanted to)

Source:

http://vegandenovo.blogspot.com/2008/05/french-toast-and-healthiest-ever.html

Tempeh Bacon

4 Tbs tamari
1/2 cup water
1 Tbs honey
garlic powder to taste
1 Tbs smoke flavour
8 oz tempeh strips (sliced tempeh)
4 Tbs vegetable oil

Combine first 5 ingredients to make the marinade.
Put tempeh slices in shallow disk and pour he marinade on top. Marinate for 4-8 hours. Shake now and then.
Fry the tempeh in the hot oil until brown and crisp.

Source:

http://www.tempehshop.com/recipes/recipe_bacon.html

BBQ Tempeh

1 package of tempeh
1 onion
1 bell pepper
1 can of hominy
Your favorite BBQ sauce

Preheat over to 350 degrees

Cut tempeh in half long ways and then each half into about four strips.

Boil water, and boil tempeh for about three minutes.

Saute onion and bell peppers

Place tempeh, and onion and bell pepper in a baking dish.

Add hominy

Cover with a tablespoon of soy sauce

Cover and mix in your favorite bbq sauce

Cook for 30-40 minutes

Source:

http://vegandenovo.blogspot.com/2008/05/down-home-cookin-bbq-tempeh.html

Hamantaschen (Oznei Haman)

3/4 Cup Margarine
1/2 Cup Granulated Sugar
3 Tablespoons Smooth Cashew Butter
3 Tablespoons Orange Juice
1 Teaspoon Vanilla Extract
1 Teaspoons Baking Powder
2 1/4 Cups All-Purpose Flour

Jam or Preserves of your choice (I just went through my fridge and used up whatever I could find- Some strawberry, cherry, guava, and yellow plum preserves. Anything you like is just fine! Even a few chocolate chips wouldn’t hurt, too…)

Using a stand or hand mixer, thoroughly cream together the margarine and sugar until smooth. Beat in the cashew butter, followed by the orange juice and vanilla extract. Mix the baking powder together with the flour, and then slowly incorporate the dry mix in until it forms a ball. It might take a bit of time, but don’t be tempted to add any more liquid- It just needs a little persuasion. Cover and refrigerate for at least an hour before proceeding.

Once the dough is completely chilled, preheat your oven to 375 degrees and line two cookie sheets with silpats or parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. You will probably want to coat the dough itself lightly with flour, and if it becomes too finicky to roll out without sticking, toss it back into the fridge for a few minutes. Cut out circles of about 3 inches in diameter with either a cookie cutter or drinking glass. Move the circles onto your prepared baking sheets, and spoon a small mound of filling onto the center of each circle, about 1 tablespoon each. Pull up the sides of the circle in order to form a triangle, and pinch the corners firmly so that they don’t separate or fall down during baking. If you’re really concerned about them staying in shape, you can freeze them just prior to baking, but I tossed them in the oven right away. Bake for 8 - 10 minutes, until lightly golden brown but still rather pale. Allow them to sit on the baking sheet for a few minutes before sliding the silpats or parchment onto a cool surface.

Source:

http://bittersweetblog.wordpress.com/2008/03/22/a-cookie-worth-celebrating/

Cheesy vegan lasagna

INGREDIENTS:
-tofu ricotta
-cheese sauce
-about 15 cooked lasagna noodles (i used whole wheat...othergood choices are jersulem artichoke and brown rice)
-your favorite marinara sauce (at least a jar's worth)
-vegan parmesan or mozzarella to sprinkle on top

tofu ricotta:
18 oz firm tofu
3 tbl nutritional yeast
1 tbl dried basil
1 tbl oregano
1 tbl garlic powder
salt and pepper
-crumble tofu with a fork
-mix in seasoning

cheese sauce
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tbl tahini
3 tbl whole wheat flour
2 tbl corn starch (or arrowroot)
salt, garlic powder
-blend all ingredients together

PUTTING IT ALL TOGETHER:
-preheat oven to 350 degrees
-spray a 9x13 pan with cooking spray
-spread you marinara sauce
-cover with about 5 noodles, slightly overlapping each other
-cover with ricotta
-pour a thin layer of cheese sauce
-lay 5 more noodles, then ricotta, then cheese sauce
-lay down the last 5 noodles, and pour the remaining sauce
-sprinkle your parmesan or mozzarella over the sauce
-i added some black olives on top
-bake for 40 minutes covered, and 30 minutes uncovered



update:
i asked my family for critique. here is what they said:
brother: more vegan mozzarella, and maybe some soy crumbles or vegan sausage.
dad: fresh garlic and more spices. (i definitely agree, but my mom and brother are not fans of spicy foods)
me: i would have added layers of sliced vegetables like portabella mushrooms or zucchini
mom: make more of the same!

Source:

http://vegandenovo.blogspot.com/2008/05/cheesy-vegan-lasagna.html

Asian Noodle Salad

2 1/2 Tablespoons Soy Sauce
Juice of One Lime (about 3 Tablespoons)
3 Tablespoons Brown Sugar
2 Tablespoons Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
1/4 teaspoon Chili Flakes (2 small, red, dried chillies, crushed)
2 Cloves of Garlic (2 teaspoons)
4 Scallions
2 Carrots
1/2 Cup Red Cabbage, shredded
10 Sugar Snap Peas
1/2 Lb (1/2 Package) Eggless Cantonese Steamed Chow Mein Noodles (Spaghettini may be substituted nicely)

Whisk the soy, lime juice, brown sugar, sesame oil and rice vinegar in a small bowl.
Stir in the chili flakes and garlic and allow to sit for about 20 - 30 minutes, while you prepare the remainder of the salad.
Bring a large stock pot of water to a boil. Add the noodles and cook for about 2 minutes. If you are using alternate noodles, cook as to the package directions to al denté.
Drain and rinse the noodles with cold water. Let the noodles sit in the colander to remove as much of the water as possible.
Wash and peel the carrots. Cut into 2″ matchsticks.
Shred the cabbage into long lengths, 1/8″ thick.
Peel and thinly slice the scallions lengthwise.
Slice the scallions and sugar snap peas on a 1/8″ diagonal, trying to keep all the vegetables about the same size.
Place the noodles into a large serving bowl.
Whisk and taste the dressing, adjusting if necessary.
Toss over the vegetables and drizzle the dressing. Mix well to combine everything evenly.
Garnish with cilantro or parsley… or if you’re feeling crazy you could shake over some toasted pine nuts or broken peanuts. Perfect.

Source:

http://veganvisitor.wordpress.com/2007/06/21/asian-noodle-salad/

CHEESELESS MACARONI N’ CHEESE

250g Elbow Macaroni, about 1/2 Lb
1 Tablespoon Margarine, or butter
1 1/2 Tablespoons All Purpose Flour
1 3/4 Cups Plain Soy Milk
2 bay leaves
2 Cloves Garlic, peeled and broken with the side of a chef’s knife
Scant 1/2 teaspoon Salt, or to taste
1/8 teaspoon Tumeric Powder
Pinch Cayenne Pepper, to taste
1/4 teaspoon Garlic Powder
1 Tablespoon Nutritional Yeast Flakes

Cook the pasta as to package directions to al dente.
Drain, rinse and set aside.
Warm the milk over a low heat and add the bay leaves and garlic.
In a medium saucepan, melt the margarine then sprinkle over the flour mixing well to combine and smooth to make a roux.
Strain the milk and whisk into the flour mixture.
Add the spices and salt, continuing to whisk occasionally to remove any chance of lumps until saucy thick and smooth.
Pour over drained pasta and mix.

Source:

http://veganvisitor.wordpress.com/2008/04/16/favourite-things-dinner/

Poopiebitch's 'Tuna' Salad

2 cans chickpeas, rinsed and drained
2 sheets nori, toasted
1 tsp kelp powder
scant ½ cup Vegenaise
¼ cup + 1 TBS prepared mustard
½ cup minced red onion
½ cup minced celery
½ cup Wickles relish (or other pickle relish)
1 TBS nooch
1 TBS Bragg's (or tamari or soy sauce)
1 tsp garlic salt
½ tsp celery seed
salt and pepper to taste

Rinse chickpeas well and set aside to drain. Toast nori and pulse in food processor until no large pieces remain. Add chickpeas and pulse until mushy but not smooth - careful not to over process, we're looking for a little texture, not pureed into a paste.

Transfer the mixture to a bowl and add remaining ingredients. Mix well and check for seasoning. It is better the next day so make it in advance and resist the urge to eat it all the first day if possible. If you make it the day you plan to eat it, at least give it a couple of hours to chill through as it really improves the flavor.

This recipe does make a lot (which I recommend because you will want a lot, but it can easily be halved if you prefer). My favorite way to eat it is on Whole Wheat Ritz crackers, but it's good as a dip for veggies and on sandwiches too.

Source:

http://www.postpunkkitchen.com/forum/viewtopic.php?id=58683

Baked Spelt Macaroni with Cashew Cheddar Cheese Recipe

A couple things you should know before you jump into today's recipe. The cheese - one of this things I really loved about this nut cheese was that it is creamy without being oily. You know how hot cheese sometimes breaks, and you end up with globs of cheese that weep oil? That doesn't happen here. This cheese stays nice and creamy throughout all sorts of abuses. The next thing you should know is that agar is pricey - but you have options. We get the flakes in little packets that run roughly $5 a baggie / $5 per ounce. If it is any consolation, this recipe make a LOT of cheese - enough for two large Mac n' Cheese casseroles. If you are really on a budget, just get one ounce of the agar and follow the rest of the recipe the way it is written. Your cheese probably won't ever get firm enough to grate, but that's not what you are after for this recipe anyway. You just want a melty, creamy, cheese-ish, coating for the noodles. Lastly, go ahead and use any sort of short whole-grain pasta for the noodles. I didn't have spelt on hand, but we had brown rice penne, and that worked out tasty.



Baked Spelt Macaroni with Cashew Cheddar Cheese Recipe

12 ounces spelt elbow macaroni (heidi note: I used small brown rice penne)
2 1/4 cups melted Cashew Cheddar Cheese (see recipe below)
2 slices whole wheat bread
1 tablespoon chopped fresh Italian parsley (heidi note: I used the chives I had on hand)
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper

Preheat the oven to 325°F. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring often, for 8 minutes, or until tender but still firm to the bite. Drain, reserving 3/4 cup of the cooking liquid. Toss the macaroni with the melted cheese in a large bowl, adding enough reserved cooking liquid to moisten and coat the pasta. Transfer the macaroni mixture to an 8-inch square baking dish. Cover and bake for 20 minutes, or until heated through.

Meanwhile, chop the bread in a food processor until coarse crumbs form. Toss the breadcrumbs with the parsley, olive oil, garlic, and pepper in a bowl to coat. Uncover the hot macaroni and cheese and sprinkle the breadcrumb mixture over. Continue baking, uncovered, for 15 minutes, or until the topping is golden brown and crisp.

Serves 6 to 8.

Cashew Cheddar Cheese

Header notes from Ann Gentry: This cheese is great for shredding or melting. Cashews work better than other nuts because they blend into such a creamy, rich consistency. If you're not satisfied with the cheese's final consistency or texture, blame the agar flakes; all store-bought brands of agar flakes are cut differently, which unfortunately affect's the amount added if measured by volume. If you'd rather not; learn the hard way as I did, go by the provided weight; rather than cup measure.

1 1/4 cups raw cashews
1/2 cup nutrirional yeast
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups unsweetened plain soymilk
I cup agar flakes (about 2 ounces)
1/2 cup canola oil (heidi note: I don't like canola - used a mild tasting olive oil)
1/4 cup yellow miso
2 tablespoons freshly squeezed lemon juice (about I lemon)

Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.

Combine the soymilk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved. With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.

For grated or sliced cheese, transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it's firm, grate or slice the cheese as desired.

For melted cheese, use the cheese immediately as melted cheese. Alternatively, make the cheese in advance, cover, and refrigerate. When you're ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, add more soymilk for a thinner consistency.

For Jalapeno Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeno chiles into 2 cups of melted cheese. The cheese will keep for 4 days, covered and refrigerated

Make 4 cups.

Source:

http://www.101cookbooks.com/archives/000685.html

Deli Style No-Tuna Melt

Ingredients (makes enough for 4 sandwiches)
8 oz soy tempeh, crumbled into teeeny tiny pieces
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 tsp dill
Salt & Pepper to taste

Directions
Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad

If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.

Source:

http://justthefood.blogspot.com/2008/02/deli-style-no-tuna-melt.html

BRYANNA'S ALMOST NO-FAT BROWNIES

BRYANNA'S ALMOST NO-FAT BROWNIES
(From her second cookbook, The Almost-No-Fat HOLIDAY Cookbook.)

Nutrition facts include 1/2 cup chopped walnuts. If you need a big batch of brownies, triple the recipe and use 1 12.3 oz. box of extra-firm (regular or lite) SILKEN tofu.

1 cup brown sugar
4 oz (1/2 c.) medium-firm tofu OR firm or extra-firm SILKEN tofu
1/2 cup unsweetened cocoa
1/3 cup flour
1/4 cup water (can be part liqueur of choice, such as Kahlua)
4 tsp powdered egg replacer
1 Tbs coffee (or coffee substitute) granules or espresso powder
2-3 tsp vanilla
1 1/2 tsp vinegar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
OPTIONAL: 1/4-1/2 c. chopped nuts

Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.
In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.

Pour the mixture into a 7 x 11" or 8 x 8" cake pan lined with cooking parchment. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into bars.

Servings: 12

Nutrition Facts
Nutrition (per 1/12th): 131.7 calories; 22% calories from fat; 3.8g total fat; 0.0mg cholesterol; 148.4mg sodium; 159.5mg potassium; 24.4g carbohydrates; 1.6g fiber; 18.0g sugar; 22.7g net carbs; 2.5g protein; 2.6 points.

Source:

http://veganfeastkitchen.blogspot.com/2006/08/eating-vegan-brownies-on-boat-trip.html