Gluten-Free Hot Fudge Brownies

Okay, I know this picture looks like a plate full of steamy hot you-know-what, but trust me, it's really a plate of gooey awesomeness. Hear me out...
I have yet to bake a single recipe in the New Dawn Kitchencookbook that I haven't gone ga-ga over, and this one is no exception. As usual, I craved a sweet treat. And my daughter was begging me to make a bowl of buttercream frosting for her to eat. Ummmm... I don't think so! My pantry is seriously looking deserted right now, so I wasn't sure what - if anything - could really be concocted from the confines of it's barren recesses. So, I started digging through my cookbooks to see if I had any remotely viable options, and after a few minutes of leafing through cookbook pages, I stumbled across the 'Hot Fudge Brownies' recipe in Dawn Grey, PhD's fantastic (but self-published and therefore not widely known) cookbook New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts. It was the strangest recipe for brownies I've ever made. And I will admit that I was very skeptical when I was pouring boiling water over raw sugar and cocoa. I even exclaimed once, "What the hell am I making?!" But it turned out oh-so-scrumptious. When I took it out of the oven, the crusty top was pulsing with the hot fudge underneath, and little bubbles of fudge were popping in the cracks. It looked like a dream. I could only wait about five minutes before I had to dig in and taste it. Yes, I burned my tongue. Please try to exhibit more self-control than I did. The cookbook recommends that this be served warm, so I was just following instructions. Yes?

"2 cups All-Purpose Gluten-Free Flour
1/2 cup granulated sweetener (I used organic white sugar)
3/4 cup powdered cocoa
4 tablespoons baking powder
1 teaspoon salt product (I used fine sea salt)
1 cup chocolate milk product (I used Silk chocolate soy milk)
1/4 cup oil (I used canola)
1 tablespoon vanilla extract
3 1/2 cups boiling hot water, divided
2 cups packed brown granulated sweetener (I used brown sugar)

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, white sugar, 4 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth.
• Spread into two 9x9" square baking pans (I used one 9x13" pan, lightly coated with baking spray). Combine brown sweetener and remaining cocoa into a separate bowl until blended, then sprinkle over the two pans equally.
• Pour 1 3/4 cups hot water over each pan. For hot fudge effect, do not stir.
• Bake for 35-40 minutes, until toothpicks come out clean. Rotate pans after 20 minutes. (I forgot to rotate - didn't seem to hurt.)
• Best served warm with mock whipped cream or non-dairy ice cream."
• Makes about 15 brownies.

NUTRITION INFO (per brownie):

Calories: 244 / Total Fat: 5.1g (Saturated Fat: 0.6g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 2.4g) / Cholesterol: 0mg / Sodium: 559.8mg / Potassium: 192.4mg / Total Carbohydrates: 61.9g (Dietary Fiber: 3.2g, Sugar: 47.2g) / Protein: 2.9g

The Gluten-Free Vegan

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A Big Fat Bowl of Comfort

Today has just been one of those crappy, ho-hum days where my sick, grumpy daughter is puking on everything in sight and the best thing on TV is Satan's School for Girls, starring Shannon Doherty (which, I'll admit, I am watching with perverse fascination). My cat's are whining. My kid is whining. Now I'm whining... I finally decided "enough is enough!" So, I set out to make some good old-fashioned comfort food. Sadly, my larder is pretty bare, but after a little digging I managed to piece together a delicious, and very nutritious, chili. And I'm happy to say that it turned out great! I'm working on my second helping as I type. Try it out - it's seriously good for what ails ya. Now it's time to go make some cupcakes and take a nap...

1 14-ounce package Ground Beef-style Gimme Lean, cubed
2 tablespoons oil
1 25-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained and rinsed
2 kidney bean cans of water
1 28-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1 vegetable bullion cube (no MSG)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch of cayenne pepper

• In a cast-iron or non-stick skillet, heat the oil over medium, then gently brown the Gimme Lean on all sides. No need to be methodical with this, just keep tossing it all around with a spatula until all pieces are nice and brown and slightly crispy on the outside.
• In a large pot, place all remaining ingredients. Stir well and heat to boiling. 
• Reduce heat to medium-low. Add Gimme Lean, stir well, then cover. 
• Allow to simmer for about 20 minutes.
• Makes 8 servings.

NUTRITION INFO (per serving):

Calories: 244.9 / Total Fat: 5.2g (Saturated Fat: 0.8g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.3g) / Cholesterol: 0mg / Sodium: 855.3 / Potassium: 250.8mg / Total Carbohydrates: 35.8g (Dietary Fiber: 10.4g, Sugar: 3.9g) / Protein: 14.4g

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Introducing Compassionate Cupcakes!

Hey guys! I am finally starting up that cupcake business I've been talking about for a million years. After my Christmas party, I had several requests for cupcakes to give as gifts and to take to parties, so I thought... Why wait any longer? It's a local thing, so there's not a lot I can do for those of you who don't live in North Texas, but if you do live here or know people who do, please help spread the word! Oh, and "like" my Facebook page too for some great cupcake karma.

http://www.facebook.com/pages/Compassionate-Cupcakes/238384436234622

Chocolate Peppermint Cupcakes

When you think of wintertime and the holidays, you can't help but think of peppermint. Peppermint hot chocolate, peppermint candy cups, peppermint sticks hanging on the tree... The list goes on and on. I recently hosted a Holiday Housewarming party at our new place, and I served these fantastic cupcakes alongside some Pumpkin Chocolate Chip Cupcakes with Maple and Cinnamon Buttercream Frosting (recipe to come), and they were all a big hit! In fact, I received several "orders" to make some as Christmas gifts for friends and family of my party guests, whom I think it's fair to note are not vegan. So, even non-vegans went crazy for these! Yay! I've been longing to start a vegan home-bakery business anyway, so this will be just the kick in the pants to get me going! Try these peppermint chocolate cupcakes out and tell me what you think. Don't forget to leave a couple out for Santa Claus (or Hannukah Harry) on Christmas Eve! It's a guarantee there will be no coal in your stocking if you do.

P.S. I'm entering this cupcake recipe into the Very Good Recipes White Christmas Recipe Challenge. Wish me luck!

White Christmas Challenge
on Very Good Recipes

CUPCAKES
1 cup chocolate soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract (not mint extract)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

• Preheat oven to 350 degrees. Line 12-count cupcake pan with paper or foil liners.
• Whisk together soy milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle. 
• Add sugar, oil, and both vanilla and peppermint extracts. Beat until foamy.
• In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat until no big lumps remain.
• Use a large cookie scoop to measure equal amounts into each cup. 
• Bake 18 to 20 minutes, until a toothpick inserted into the center cupcake comes out clean.
• Cool completely on a cooling rack before frosting.
• Makes one dozen cupcakes.

FROSTING

1/4 cup vegetable shortening (non-hydrogenated preferred)
3 cups powdered sugar, sifted if lumpy
1/8 cup, or more or less to taste, unsweetened soy milk
2 teaspoons peppermint extract (not mint extract)
1/2 teaspoon vanilla extract

• Cream the shortening for a few minutes, until soft and fluffy.
• Add one cup of powdered sugar, with a splash of soymilk, and mix until well-incorporated.
• Repeat with remaining sugar, adding 1 cup at a time, with 1 splash of soymilk at a time. 
• Add peppermint and vanilla extracts. Continue mixing. 
• If needed, add more soymilk until desired consistency or creaminess is achieved.
• If you want to get the red and white peppermint swirl like I've done in the photo, just place about 3 tablespoons of frosting in a separate bowl and add the desired amount of red food coloring to it. Stir it up really well until color is evenly achieved throughout. Then use a blunt knife or a large frosting spatula to stripe one side of a decorating bag. Add remaining white frosting as usual. Use any large star-tip to make the swirl. 

NUTRITION INFO (per frosted cupcake):

Calories: 310.8 / Total Fat: 11.5g (Saturated Fat: 2.3g, Polyunsaturated Fat: 2.8g, Monounsaturated Fat: 5.3g) / Cholesterol: 0mg / Sodium: 101.3mg / Potassium: 51mg / Total Carbohydrates: 51.5g (Dietary Fiber: 1.3g, Sugar: 42.2g) / Protein: 2.4g

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The Best Vegan Brownie You Will Ever Eat

Fudgy in the middle with a light layer of crust on top. Perfection! I've been tweaking and re-tweaking this recipe and I think I've found the perfect combination of ingredients to create brownie awesomeness. Oh yes, brownie awesomeness.
This recipe is for the basic brownie, but feel free to play around with it - top with walnuts, stir in some chocolate chips, or add some mint flavoring to the mix and sprinkle crushed peppermint sticks on the top to spice it up for the holidays.
And get ready! For what, you ask? For brownie awesomeness.
Yeah, you heard me.
BROWNIE. AWESOMENESS.
Make these right now. Trust me.

1/2 cup canola oil
2/3 cup water
2 cups granulated sugar
2 tablespoons flaxmeal
2 teaspoons pure vanilla extract
1 cup all purpose flour
1 cup whole wheat pastry flour (or sub another cup all-purpose flour)
1 cup unsweetened cocoa powder, sifted if lumpy.
1 teaspoon baking powder
1/2 teaspoon salt

• Preheat oven to 350 degrees.
• Grease and flour (or use baking spray in) a 9x13" baking pan.
• Whisk together all dry ingredients in a medium bowl and set aside.
• In a large, separate bowl beat together oil, water, sugar, vanilla, and flaxmeal on medium speed until very well mixed. 
• Add dry mixture to wet. Stir or beat on low speed until just-mixed and smooth. Do not overmix, but don't undermix either. The batter will be thick but smooth.
• Spread mixture evenly into your baking pan. 
• Bake on middle oven rack for 25-30 minutes. Test with finger (don't burn yourself!). Top should be crusty, but innards should still have a little bit of "give."
• Makes about 15 medium-sized brownies.
• Enjoy!

NUTRITION INFO (per brownie):

Calories: 271.7 / Total Fat: 8.6g (Saturated Fat: 1g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 4.5g) / Cholesterol: 0mg / Sodium: 111.3mg / Potassium: 99.5mg / Total Carbohydrates: 48.3g (Dietary Fiber: 4.6, Sugar: 26.8g) / Protein: 3.7g

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Join Me on Facebook for Deals!

I wanted to let you know about my new Facebook page, where I will be posting links to deals, coupons, and other money-saving tips.
Join up today, if you can, because I've posted a great deal on agave that expires tonight!

Review - PureFit Nutrition Bars

I was recently asked by the company that produces PureFit Nutrition Bars to sample and honestly review their product.
Free nutrition bars, you say? I'm listening...
The thing that really drew my interest was the fact that the website promotes these bars as "the all-natural, gluten-free and wheat-free, dairy-free, vegan, kosher, high in protein, diabetic-friendly, that tastes great nutrition bar." Wow! That meets all of my ideal criteria in one generously-sized bar! So, I just had to try them.

As I perused the nutritional information for the bars, provided on the PureFit website, I was really elated to find that each individual bar contains 18 grams of protein, but is only between 210-220 calories for the whole thing. You think high protein, you think fatty things like nut butters and the like, which generally means lots of ass-fattening calories. The first ingredient listed in the nutritional information is soy protein isolate, with soy nuts, almonds, and nut butters listed further down the line. They also make the claim, on their website, that all of their soy products are from non-GMO sources. Winning!

So, all of the criteria for a discerning, label-reading vegan are there. The big test remaining, then, was "Does it taste good?"
The answer is an overwhelming, "Yes!" And, trust me, I've tasted enough nutrition bars to know what a good one tastes like. The general consensus on most commercially produced bars is that the chalky texture and the list of creepy chemical ingredients, along with the over-inflated price, are usually enough to keep me and my family away from them. But these bars actually taste good. I have to say, I was honestly surprised by the smooth texture and the flavor. The ingredient list is short, and every item in it is recognizable, which is a wonderful thing in the world of nutrition bars. So, even if they tasted gross, I would have eaten them just for the nutritional value. But they weren't gross at all!

The company sent me one bar in each of the five available flavors: Peanut Butter Crunch, Chocolate Brownie, Almond Crunch, Berry Almond Crunch, and Granola Crunch. I will say that there really isn't much actual "crunch" to the bars with Crunch in the title, but they tasted great so I didn't mind.
I assumed that Almond Crunch and Peanut Butter Crunch would be my favorites, and they were good, but oddly I preferred the Chocolate Brownie and Berry Almond Crunch flavors the most. I say "oddly" because I generally don't like brownie-flavored and berry-flavored bars. If I were shopping for these on my own, I probably would have passed these flavors by, but they were my favorites! So, I'm really happy that I was able to sample them all first, and I didn't miss out on something so yummy.
My least favorite was the Granola Crunch. It wasn't bad, by any means. It was just my personal least favorite of the five flavors. It was more plain-tasting than the others, so if you're looking for something to pair with a sweet coffee, it might be just right!

If you want to try these bars yourself, you can purchase a sample pack at PureFit.com, containing a full size bar in each flavor, for only $9.95. You can also purchase 15-count boxes of each flavor at the PureFit website.
But, between you and me (this is "Bankrupt Vegan," after all), you can get the boxes at a bit of a discount on Amazon.com - here are the links...
PureFit Nutrition Bars - Chocolate Brownie
PureFit Nutrition Bars - Berry Almond Crunch
PureFit Nutrition Bars - Peanut Butter Crunch
PureFit Nutrition Bars - Almond Crunch
(I couldn't find Granola Crunch, so you're on your own with that one. Sorry.)

Give these bars a try. They are really yummy, full of good stuff, and give you a nice little burst of energy, which is really important if - like me - you are chasing a three-year-old around your house all day. I will definitely continue to enjoy these bars and I now rank them among my favorites, which include KIND Barsand, of course, the always fabulous Lara Bars.
And, just so you know, this is an honest review. If the PureFit Bar had sucked, I would have told you so. I'm just Irish like that.
Take care, and happy holidays!
Jen

A Vegan Thanksgiving Feast

I hope everyone had a wonderful Thanksgiving Day yesterday! My mom wasn't able to visit, so it was just me, my husband and my daughter this year. It was also the first time I have ever been responsible for the entire meal, all by myself. I was a little bit nervous, but luckily I was able to veganize my mom's fantastic sweet potato casserole recipe, I made our old favorite Mac N Nooch recipe, along with some homemade bread, and I found some great packaged items to fill in the gaps. I completely forgot to roast the fresh organic corn I had bought, but oh well...

My pictures aren't too great, but you can get the idea. I took them in haste while my hungry family looked on with desperation in their eyes. They were all, "C'mon! Let's eat!" while I snapped away. I'm so mean.

MOM'S SWEET POTATO CASSEROLE

This stuff will change your life, I kid you not!

CASSEROLE

4 medium sweet potatoes, peeled, boiled, mashed and slightly cooled

1/4 cup vegan butter*

1/2 cup agave nectar (or brown sugar)

1/4 cup vegan creamer (I used Silk Hazelnut)

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

3/4 cup date sugar (or brown sugar)

1/3 cup vegan butter, melted

2 cups walnuts, chopped

1/2 teaspoon ground cinnamon

• Preheat oven to 350 degrees.
• Put all casserole ingredients together in a large bowl and stir until mixture is creamy. *If your potatoes have cooled completely, you may need to pre-melt or soften your butter. But if your potatoes are still warm the butter will melt nicely as you stir.
• Stir topping ingredients together in a separate bowl until all walnuts are coated.
• Place the casserole mixture into a deep 8 or 10-inch circular casserole dish. 
• Spread topping evenly across casserole.
• Bake for 45 minutes.
• Makes about 8 big servings.
• Enjoy!

NUTRITION INFO (per serving):
Calories: 316.1 / Total Fat: 22.3g (Saturated Fat: 4.2g, Polyunsaturated Fat: 12.4g, Monounsaturated Fat: 4.7g) / Cholesterol: 0mg / Sodium: 102.3mg / Potassium: 179.4mg / Total Carbohydrates: 28.2g (Dietary Fiber: 2.8g, Sugar: 15.3g) / Protein: 3.8g

OUTRAGEOUSLY EASY BIG BREAD
This is my go-to bread recipe. I've been making it for years. It's so fluffy and delicious, and requires very little (if any) kneading. And if you have a Kitchen Aid mixer with a dough hook, it's even easier!
Go HERE for the recipe.

CREAMY MAC AND 'NOOCH' CASSEROLE

Fantastic, creamy mac and "cheese" with a crunchy topping you can't resist.

Go HERE for the recipe.

HERB STUFFING WITH ITALIAN SAUSAGE

I used Arrowhead Mills Organic Savory Herb Stuffing. I prepared it as directed on the bag, but it came out a bit dry, so I added a quarter cup of melted butter. Once I poured some gravy on top, it was perfect!
I also lightly browned some of Tofurkey's fantastic Italian sausages and tossed them into the stuffing. It made a great "meat" entree for our table.

MASHED POTATOES

These mashed potatoes were so easy and really tasty! I purchased them at a health food store for only two dollars a box. Nice!

DESSERTS
I purchased three delicious pre-made pies from Sprouts Farmer's Market. We didn't go with the traditional pumpkin and sweet potato pies because I was doing this whole shindig all by myself (next year I'm going to look into pre-making and freezing homemade pies), but the cherry, strawberry with rhubarb, and dutch apple pies I snagged at just $3.99 each were totally vegan and absolutely delicious.

Well, I hope this gives you some inspiration for your next big holiday feast. See you at Christmas!

Banana Bread Bundt Cake

If you need a quick and easy cake for a holiday party, this is the one to make! I've slightly "healthified" this version by replacing the butter with applesauce and lowering the amount of sugar, but you can substitute vegan butter for the applesauce and add an extra half a cup of sugar to the recipe to make it more decadent. You can also top it with lemon zest, sugared walnuts, or grated cinnamon for some extra zing.
Oh, and if you don't have a bundt cake pan, don't worry - you can just use two standard loaf pans.

CAKE
1 1/2 cups organic white sugar
1 cup unsweetened applesauce
4 tablespoons flaxmeal
1/4 cup water
6 overripe bananas, mashed
2 teaspoons aluminum-free baking soda
3 cups organic all-purpose flour (you can sub whole wheat pastry flour)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon

• Preheat oven to 350 degrees and lightly oil or spray a standard bundt cake pan, or two loaf pans, with baking spray.
• Mix the flaxmeal and water together in a small bowl. Stir with a fork or small whisk until well mixed. Set aside.
• Beat bananas, applesauce, sugar, and vanilla together in a large bowl until very well mixed. Add the flaxmeal mixture (this is your egg replacer) and mix until incorporated.
• Sift the flour, soda, salt, cinnamon, and ginger together directly into your batter bowl. Just let it sit on top of the wet mixture until you're ready to mix.
• Gently stir or beat all ingredients until just-mixed. Do not overmix. 
• Pour into prepared pan(s) and bake for about an hour. Test with a toothpick at 50 minutes and watch closely from there. 
• Allow the cake to cool for a half hour before turning out onto a plate. Then allow it to cool completely before applying the glaze.

GLAZE
1 1/2 cups organic powdered sugar, sifted
1 tablespoon vegan butter, melted and lightly cooled
2 tablespoons soy creamer

• Whisk all ingredients together in a bowl until a smooth glaze is formed. For thinner glaze, use more milk (added one teaspoon at a time). For thicker glaze, use less.
• Pour slowly around the top of cooled cake, or drizzle onto cake using a wooden spoon.
• Makes 16 servings.
• Enjoy!

NUTRITION INFO (per serving):

Calories: 252.1 / Total Fat: 1g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g) / Cholesterol: 0mg / Sodium: 238.5mg / Potassium: 220.3mg / Total Carbohydrates: 59.2g (Dietary Fiber: 2.1g, Sugar: 37.2g) / Protein: 2.7g

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Wacky Chocolate Cake

 

You guys know I struggle with weight issues. In fact, I almost named this blog, "The Chunky Vegan," but then I chose not to because I thought I might someday not be chunky anymore. *fingers crossed* Hopefully someday the "bankrupt" moniker will also not apply. *fingers double crossed*
Anyway, I recently snagged a copy of Neal Barnard's new book 21-Day Weight Loss Kickstart. It's chock full of great information for losing weight, and all of the recipes are 100% vegan! Since I am forever craving chocolate and sugar, the first recipe I turned to was this easy chocolate cake. It's honestly not the greatest cake I have ever baked, but the advantage was that it was really easy to throw together, it's low in fat and calories, and it tastes great with fresh coffee or a tall, cold glass of vanilla soymilk.
The recipe is specifically just for the cake. The topping is all mine. I threw together a simple glaze with about a cup of sifted powdered sugar, a couple of tablespoons of sifted powdered cocoa, and enough soymilk to make it juicy (just a few teaspoons will do - add the milk one teaspoon at a time until you get the consistency you want) and topped that with some slivered almonds, which I had to painstakingly pick off one by one because my three-year-old daughter did NOT want them on the cake.

WACKY CHOCOLATE CAKE

Recipe from Alka Chandna

Makes 9 3x3" pieces.

"Here is a delightful version of legendary Wacky Cake, which is said to have its origins in World War II rationing, when milk and eggs were hard to come by. At the time, the cake was lower in fat and cholesterol, not by choice but by necessity. Today, those characteristics are virtues.

1 1/2 cups unbleached pastry flour

3/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking soda

3 tablespoons cocoa powder

2 teaspoons vanilla extract

5 teaspoons unsweetened applesauce

1 tablespoon vinegar

1 cup cold water

Instructions: Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl; stir with a fork until mixed. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed. Pour into a 9x9" baking dish and bake for 30 minutes, until toothpick inserted in the center comes out clean."

NUTRITION INFO (per serving):

Calories: 171 / Total Fat: 2g / Total Carbohydrates: 36g (Dietary Fiber: 1g, Sugar: 18g) / Sodium: 343mg / Protein: 2g

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