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!***