Sweet Chili Carrot Fries

Looking for a novel new way to eat your carrots? Look no further than these Sweet Chili Carrot Fries! Easy to prepare, and baked in a jiff, they are the perfect after-school snack. They also make a great side to veggie burgers and tofu dogs. I served them with Tofu Florentine last night, and the whole family loved them. Delicious!

16 carrots, peeled and julienned
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon agave nectar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Black pepper, to taste

• Preheat oven to 425 degrees.
• Place the carrot sticks in a large Tupperware bowl that has a tight-fitting lid.
• Pour oil and remaining ingredients into the bowl, on top of the carrot sticks.
• Secure the lid and shake the ingredients around vigorously until every last carrot stick is coated with flavor.
• Place the carrot sticks, in a single layer, on an ungreased cookie sheet. 
• Bake for about 15 minutes. Check the carrot sticks, shake the pan, flip them around, whatever you need to do.
• Continue to bake for an additional 5-15 minutes, until carrot sticks are soft in the middle but nice and crunchy around the edges. Watch them closely.
• Makes 4 servings.
• Enjoy!

Gluten-Free Agave-Sweetened Corn Bread

Remember that great deal on brown rice flour I told you to take advantage of a short while back? Well, now it's time to start feeding the fiddler and using that stuff! At the behest of Kris Carr's new book, Crazy Sexy Diet, my husband and I have decided to try a gluten-free and sugar-free diet for a while to see how it treats us. As usual, he's already lost fifteen pounds and I have lost nothing. Nothing! Why am I perpetually unable to lose weight? Am I cursed?? Anyway, I will say that the gluten-free transition has given me a lot more energy. I've been going to the park with my little one a lot more, and I even hoisted my big butt up onto a bicycle and rode a while yesterday. So, weight loss or not, I am definitely seeing positive changes. Thanks, Kris Carr! Now if I could just get into the habit of downing a big green smoothie every morning instead of a cup of coffee... Well, I'm still working on that.
This recipe is adapted from the cornbread recipe in the Gluten-Free Vegan cookbook. The only things I did different were that I left out the sorghum flour (I just doubled the brown rice flour), I substituted canola oil for the grapeseed oil, and I brushed a little bit of melted Earth Balance butter over the top of the finished product. Can you say, "Yummy-licious?!" We ate this cornbread with some homemade black turtle beans, and it was the perfect complement. Hope you like it too!

CORNBREAD  
(recipe from Gluten-Free Vegan by Susan O'Brien)
"This cornbread can be stored in an air-tight container for several days."

1 1/2 teaspoons Ener-G Egg Replacer (whisked together with 2 tablespoons warm water)
1/4 cup agave nectar
1/4 cup grapeseed oil
1 cup hemp or soy milk
1/2 cup brown rice flour
1/2 cup sorghum flour
4 teaspoons baking powder*
1/2 teaspoon salt
1 cup cornmeal

• Preheat the oven to 425 degrees F. 
• Spray an 8 or 9 inch square pan with vegetable oil nonstick spray.
• In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved.
• In a large mixing bowl, combine the agave nectar and oil, and beat until smooth and thick, 1 to 2 minutes. Add the egg replacer mixture and milk, and continue to mix until well blended. 
• In a separate bowl, combine the brown rice and sorghum flours, baking powder, salt, and cornmeal, and stir well together. Add the flour mixture to the liquid mixture and stir until it becomes incorporated. Do not overbeat. Pour into the prepared baking pan and bake until lightly browned on top, 18 to 20 minutes. 
• Cool on wire rack and serve. 
• This is wonderful served as an accompaniment to black beans, with a side of guacamole.

*The baking powder link I provided in the recipe will take you to a really good deal on aluminum-free baking powder by Bob's Red Mill. None of the stores in my area supply aluminum-free baking powder, so I was really happy to find this and wanted to share it with you guys!

  
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Easy Cheezy Enchiladas

(Alternate Title: The Enchilada Experiment, Part 2)

This is the lazy man's vegan Mexican dinner. The way I invented it was... well, I was feeling really lazy, and I badly wanted some enchiladas. The best thing about this dish is that it can be stored for several days in the fridge and it's great to keep around for quick lunches. I just scoop out a couple of enchiladas, plop some brown rice onto the plate with it, toss it all into my toaster oven and heat it to perfection. It's great! My husband loves to take these to work for lunch too.
You may recall The Enchilada Experiment, Part 1, which I posted about a year-and-a-half ago. Those first enchiladas may have been a bit more healthy, what with the fresh veg in them and stuff. But sometimes you just want the ooey, gooey, Tex-Mex thing, something that tastes like it comes from a really fattening Tex-Mex chain restaurant. Only, really, these aren't so terribly bad for you. They're just maybe not as good for you as the first ones. But, who cares. Give them a try! I recommend serving them with a side of brown rice or polenta (there's a great easy recipe in the Gluten-Free Vegan cookbook). Speaking of the Gluten-Free Vegan cookbook, I'm going to start leaning toward more gluten-free fare, so be on the lookout for that in the near future!

12 corn tortillas, heated lightly in a cast-iron skillet or over a flame until pliable
1 package of your favorite vegan soy crumbles
1 package of your favorite vegan taco seasoning
1 can of black beans, rinsed and drained
1/2 white or yellow onion, finely diced
1 to 2 cups of your favorite vegan Cheddar, shredded (I used Daiya)
1 can of your favorite vegan enchilada sauce

• Preheat oven to 350 degrees.
• Lightly grease a 9x13" casserole dish. 
• Prepare your "meat" as directed on the taco seasoning package. 
• Add the beans to the "meat" and stir well.
• Lay your prepared tortillas into the dish, in a U-shape, each one leaning on another.
• Spoon your "meat" and bean mixture equally into the tortillas. 
• Top with half the cheese and half the onions.
• Take one tortilla and gently wrap it up, then flip it over so it doesn't open. Repeat!
• Now pour your enchilada sauce all over those cute little tortilla roll-ups.
• Top with remaining cheese and onions.
• Bake, uncovered (I don't believe in tin foil), for about 20 minutes, until your cheese is melted and enchiladas are heated through. Be careful not to overcook and dry out your cheese.
• Enjoy!

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Meatout with Your Feet Out!

Today kicks off the 26th annual international Meatout event, a grassroots campaign started in 1985 by F.A.R.M.(Farm Animal Rights Movement), with the purpose of educating the masses about the importance of living compassionately, and about how delicious and healthy a vegan diet truly is!

Since it's inception, the Meatout movement has grown like crazy, garnering thousands of new supporters and pledges every year. With the help of volunteers and bloggers (like yours truly), the word spreads like wildfire to every corner of the world, and more and more people get inspired and involved. And that, my friends, is how things get done.


If you can't get on board with Meatout for some reason, F.A.R.M. has started several other equally successful campaigns that might suit your fancy, such as:

• Animal Rights National Conference (July 21-25th)
• Bite Global Warming/Earth Day (April 22nd)
• World Farm Animals Day (October 2nd)
• World Food Day (October 15th)
• Sabina Fund (which grants money to other grassroots movements)
• Gentle Thanksgiving

To put it lightly, F.A.R.M. busts its hot little hiney to help animals by educating the public about the truth behind their food. Please help support this great group, and all the good things they do (and have been doing since 1976), by dropping a little coin into their tip jar. They need your help, and so do the animals!

If you're new to the Meatout movement, go ahead and order your free  Veg Starter Kit. It's informative and packed with yummy recipes.

Here are links to some other free and friendly vegetarian starter guides too:

• The Cancer Project
• Compassionate Action for Animals
• Compassion Over Killing 
• PETA Vegetarian Starter Kit
• Physician's Committee for Responsible Medicine
• Vegan Outreach - Guide to Cruelty Free Eating 

Food Should Taste Good, Yes?

A while back I received a very generous package full of vegan chip varieties from Food Should Taste Good. Being a chip hound, I was utterly delighted! How did they know I would tear into that box of chips like a Tasmanian devil on caffeine overload? I can't explain how they had come by such intimate knowledge of my cravings (The Matrix? Big Brother?), but I am so glad they did!

Of all the flavor varieties, I would have to say that the Multigrain was the derby champ. Made with brown rice flour, soy flour and quinoa - and sprinkled throughout with sunflower and flax seeds - it is entirely gluten-free and completely delicious! It was a perfect pairing for homemade hummus.
If you're wanting more of a nacho-type chip, though, look no further than the Yellow Corn. It is the thickest and the strongest, and held up very well to my heavy heaps of Daiya cheddar and taco-flavored soy crumbles. The Blue Corn, while very tasty, crumbled like nitroglycerin-encrusted rose petals under the weight of nacho toppings, and easily broke when dipped into hummus. The Blue Corn chips are best eaten with a light salsa or just plain.
I would love to tell you what I thought of the Jalapeno flavor, but my husband cracked them open and gobbled up the whole bag before I had a chance. When I asked him what he thought of them, he smiled through a mouthful of chips and gave me a hearty thumbs-up. Guess that means they're good!

Likewise, my two-and-a-half year old daughter downed the bag of Sweet Potato chips pretty much all by her little tiny self. Although she did graciously shove one or two of them in my mouth before she polished off the bag. The verdict? Delicious! There isn't much that comes from a sweet potato that I won't eat. I love them. My daughter loves them. My husband loves them. The chips were mildly, but naturally, sweet. They did not require a dip. They are a perfect side to sandwiches and soups. These were a very close second to the Multigrain.
Lastly, we come to the Olive chips. These chips were very tasty, but only if you love olives. I do happen to love olives, so I took to the chips with fervor. But the olive-y taste is strong. They are not just made with olive oil - there are actually three types of real olives right there in the chip. So, just a warning... If you don't like the taste of olives, avoid these. However, if you love the taste of olives, tear these bad boys up. They are really good! And they taste great with hummus, so I highly recommend that pairing.
A special thanks goes out to Food Should Taste Good for sending me this box of delicious yum-yums. My whole family enjoyed them!

•  If you want to try some of these great chips, visit the Food Should Taste Good Special Offers/Coupon page for $1.00 off the flavor of your choice. 
• And visit the Food Should Taste Good Facebook Page to enter a weekly giveaway!

Spicy Rice and Vegetable Stew

 

Most financial experts would advise a gal on a tight budget (like yours truly) to plan a menu, and a consequential shopping list based on that menu. They'd tell me, "Stick to your menu. Do not buy more than that, and you'll be good to go." But I don't work that way. Really, the only gauge I shop with when I head to the grocery store is the stack of coupons in my hand matched by what's already on sale. I carefully peruse  grocery store websites, newspaper inserts, and coupon booklets to find what deals I can stack on top of each other for the best prices. I have turned it into my scientific specialty, and I very often end up saving more than I spend. And that, my friends, is how I stock my kitchen. With that being explained, this particular stew came about by what I found on sale at the market last Friday. I found a varietal bag of organic frozen mushrooms on clearance, organic spinach on its last legs at a great price (it was still gorgeous), and vegan Italian sausages on sale for half-price at Kroger. I already had an abundance of brown rice, and I had a coupon for organic tomato sauce. Sooo... voila! Meet my Spicy Rice and Vegetable Stew, an idea born from the standard tomato-based beef stew recipe and sweetened with an extra jolt of hot and spicy!

1 cup water (plus one can full, later)
1 medium white onion, diced small
3 cloves garlic, minced
10 large spinach leaves, chopped
1 cup mushrooms, sliced (I used a variety of frozen mushrooms)
1 cup broccoli florets (I used frozen)
1 large carrot, peeled and thinly sliced
1 15-ounce can tomato sauce
1 1/2 cups cooked long-grain brown rice
1 package of your favorite vegan "meat" (I used sliced Italian sausages)
1/4 teaspoon paprika
1/4 teaspoon chili powder
A few shakes of liquid smoke, if ya got it
Dash of cayenne
Salt and pepper, to taste

• In a large skillet, saute onions, carrots, and garlic in 1 cup of water over medium heat until soft.  Most of the water should be cooked off before you proceed.
• Add tomato sauce. Fill tomato sauce can with water, and add that too. Stir well.
• Add in your pre-cooked rice, and stir again. Cover and allow to simmer over medium-low heat for a few minutes, until everything is equally hot through and through, and well mixed. 
• Add your choice of "meat." I like to use vegan Italian sausages, but ground beef substitute works well too. I've never tried it with a chicken substitute, but I think that might work too! If you're using sausages, I suggest you slice and pre-cook them in a cast iron skillet until they are lightly brown and crispy on the sides, but this is not absolutely necessary if you're in a hurry.
• Add remaining veggies, starting with the spinach, then the mushrooms. Put the broccoli in last - try to keep it from getting overcooked and soggy. You might even want to save it until the very last step.
• Add remaining spices, to taste. Cover and simmer for 5 to 10 minutes. 
• Makes 8 servings. 
• Enjoy!

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Quinoa with Adzuki Beans

I've been in kind of a kitchen rut lately. I've mostly been eating salad, with the occasional treat of Daiya nachos. (Remember, I bought 20 bags of Daiya at a dollar a bag several weeks ago? Yeah, maybe 20 bags was a little ambitious. Thank God it freezes!) So, the last time I went to the grocery store I felt drawn to some of the weirder offerings, particularly ones that didn't blow my budget. I decided on a bag of Garbanzo Bean Flour (weird, right?) and a bag of organic Japanese Adzuki Beans. I'd never heard of these beans, but the label on the bag touted "high fiber!" And those are the magic words for me. The Cancer Project recommends 40 grams of fiber per day to keep your engine running smoothly, so any way I can cram more fiber into my diet, I'm gonna.
I haven't tried the garbanzo bean flour yet, but I cooked up the adzuki beans a couple of days ago, mixed them with some quinoa and spices, sizzled up some veggie bacon for garnish, and the whole family has been eating on this one batch since then! My husband just had a big bowl for lunch. It's the high-protein dish that just keeps on giving. Try it out for yourself!

5 1/2 cups water, separated
1 cup adzuki beans (if you can't find 'em, just sub your bean of choice)
1 cup quinoa (sub brown rice if you're really hurtin')
1 onion, finely diced
4 cloves garlic, crushed and finely minced
2 tablespoons low sodium soy sauce 
1 tablespoon paprika
1/2 teaspoon fine sea salt or table salt
1/2 teaspoon black pepper
4 strips vegan bacon, cooked and cut into small pieces, for garnish (optional)

• Start your beans the day before you actually want to make the dish. You will need to soak them overnight in three cups of water. The next day, drain and rinse the beans, add a fresh 3 cups of water, and set them to cook over medium-high heat. Once they're boiling reduce heat to low and cover. 
• For the quinoa, boil 2 cups of water. Add 1 cup of quinoa. Stir it around, cover and reduce heat. It only take about 20 minutes to cook. Once it's done, just shut off the heat and let it steam up while you finish your beans. 
• While beans and quinoa are simmering, saute onion and garlic in half a cup of water, adding more water if needed to keep them from sticking. When onions are translucent and garlic is soft add them to the beans, stir in well, and re-cover the pot.
• Add all remaining ingredients, except bacon, and stir in well. Re-cover and allow beans to simmer at least an hour, until soft. You will have to do some taste-testing every now and again to see how they're coming along.
• When everything is ready, add the quinoa to the bean pot (or vice versa, depending on which pot is bigger) and stir it all around. I like to sing a little 'stirring song' while I'm doing it.
• Ladle beans into a bowl and top with bacon. It was also fantastic with nutritional yeast sprinkled on top! Green onions might be good too. Hmmmm...
• Makes 8 servings.
• Enjoy!

NUTRITION FACTS* (per serving):
Calories: 142.7 / Total Fat: 1.6g (Saturated Fat: 0g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0g) / Cholesterol: 0mg / Sodium: 296.4mg / Potassium: 188.9mg / Total Carbohydrate: 24.1g (Dietary Fiber: 4.0g, Sugars: 1.6g) / Protein: 5.6g
*Nutrition Facts calculated without the optional bacon.

EATS BEANS NOT BEINGS Pinback Button 1.25" Pin

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Tofu Scramble with Red Pepper and Sausage

I found the most gorgeous organic red bell peppers at the grocery store yesterday! They were picture-perfect, and even though I love roasting red peppers, these were just too pretty to blacken over a flame. So, what did I do? I chopped 'em to bits and threw 'em in a scramble! Seems like a reasonable compromise, right?

1/2 yellow onion, finely diced
2 cloves garlic, crushed and minced
1/2 cup water, plus more if needed
1/2 red bell pepper, finely diced (if you can't afford red, green will work too!)
14 ounces extra firm tofu, cubed
3 tablespoons low sodium soy sauce
1 to 2 tablespoons paprika, to taste
1/4 cup nutritional yeast
5 small to medium-sized links/patties of vegan sausage, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch of cayenne (optional)
Shredded vegan cheddar, for garnish (optional)
Vegan sour cream, for garnish (optional)
Corn tortillas, for use as a vehicle to get the scramble to your mouth (optional)

• Place 1/2 cup of water, onions, and garlic into a large skillet and saute over medium heat until onions are translucent.
• Add peppers and continue to saute for a couple of minutes, until they begin to soften. Add more water, if needed, to prevent sticking.
• Add tofu and continue to saute until all ingredients are soft and heated through. Continue to add water, if needed.
• Add soy sauce, nutritional yeast, salt and pepper, cayenne, and paprika. Stir until well-blended. 
• Add the sausage. 
• Cover and simmer on low heat for just a few minutes. You can use this time to heat up your tortillas, if you're using them.
• Load the scramble onto a tortilla. Top with cheese and sour cream, then munch! High in protein, this scramble is a fantastic and delicious way to start your day. You will be zooming with energy for hours!
• Makes 4 servings. Enjoy!

Bankrupt Bitchtastic Brownies

Today's brownies are actually a cheapified version of the Bitchtastic Brownie recipe from Skinny Bitch in the Kitch. I cannot afford fancy ingredients like Sucanat, so I just used plain ol' sugar (although I did go organic). Instead of safflower oil, I rocked the canola. You get the idea.

Ever since I went vegan, I've been looking for a great brownie recipe, and this is a good one. These brownies are fudgy, chewy and deeply intoned with rich chocolate flavor. Yummy!

Make these for your loved one, make them for your "girly time," make them for parties, share 'em or don't. Just promise to give them a try. They are delicious!

Here's my version of the recipe:

5 ounces unsweetened vegan baking chocolate 

1 1/4 cups sugar 

3/4 cups silken tofu

1/4 cup canola oil, plus more for the pan

1 tablespoon pure vanilla extract

1/3 cup whole wheat pastry flour

2 tablespoons unsweetened cocoa powder 

1/4 teaspoon salt

• Preheat oven to 350 degrees. 
• Lightly oil an 8x8" baking pan; set aside.
• In the top of a double boiler, or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
• Transfer the chocolate to a food processor. Add the sugar, tofu, oil, and vanilla. Process until smooth.
• Add the flour, cocoa powder, and salt, pulsing until just combined.
• Transfer the batter to the prepared pan, spreading it evenly. 
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.
• Enjoy!

Peanut Butter Sandwich Cookies

It's cold and crappy outside. What else is there to do but bake, drink coffee, and watch old episodes of Buffy the Vampire Slayer and That 70's Show? Seriously, what else???


COOKIES
1/2 cup creamy peanut butter (the natural kind, not the hydrogenated crud)
1/2 cup vegan shortening, softened (I used Earth Balance)
1/2 white sugar (organic preferred)
1/2 cup brown sugar (organic preferred)
1/4 cup soy or nut milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

• Cream together peanut butter, shortening, and both sugars until fluffy and pale. It will take several minutes to reach the right consistency.
• Add vanilla and milk. Mix until well-blended.
• Add baking soda and salt. Continue to mix.
• Gently add flour, a half cup at a time, until mixed in well (be careful not to over-mix). Scrape the sides of the bowl regularly with a rubber spatula.
• Chill the dough in the refrigerator while you prepare your filling... (see filling recipe below)
• After you have prepared the filling, and your dough is nicely chilled, go ahead and preheat your oven to 350 degrees. 
• You'll need a big, flat area to roll out your dough. I used my kitchen table. Sprinkle your table with flour (use more as needed) and rub your rolling pin with flour too. Roll out the dough in batches (I did a third of the dough at a time). Make each batch about a quarter of an inch thick and use a circular cookie cutter or a glass (which is what I used) to cut nice, uniform circles into your dough. Gently place each piece of dough, two inches apart, onto a lightly greased cookie sheet, using a thin spatula.
• Bake for 10 minutes. 
• When you take the cookies out of the oven, leave them to sit on the cookie sheet until they are cool. They will break very easily if you don't. But, once they have cooled, they will be very sturdy.
• Once they have cooled, stack them and set them at the work station where you intend to cram them with filling.

FILLING
1/2 cup creamy peanut butter (ditto what I said above about the natural stuff)
1/4 cup Earth Balance buttery spread, softened
1 teaspoon vanilla
1 cup powdered sugar (organic preferred)
2 tablespoons soy creamer

• Cream together the peanut butter and Earth Balance until fluffy.
• Add the vanilla and continue mixing. 
• Add the sugar and continue mixing. Scrape the sides of the bowl with a rubber spatula as needed.
• Add the soy creamer a tablespoon at a time, mixing well each time. 
• Place about a tablespoon of filling in between two cookies and gently squeeze until it reaches the outside edges. 
• Give one to your kid and another to your husband to shut them up so you can finish the rest!
• Repeat. Eat!
• Makes between 12 and 16 cookie sandwiches, depending on how big you cut your cookies.
• Enjoy! 

Just for funsies, I used the new Star Wars pancake molds I got for my birthday on some of the cookie dough. They turned out great! It inspired talk with my husband about a Star Wars-themed Christmas party...
 

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Classic Oatmeal Raisin Cookies

We all have vicious colds at my house right now. It seems to hit us around this time every year. And, if you were reading my blog last year, you might remember that I developed pneumonia and was sick for two months straight. It was a nightmare! So, this year, despite the fact that my daughter and I have both been hacking for nearly a month, and my husband (who never gets sick) caught it last week, I'm trying to stay busy, productive, and positive. I don't have a lot of energy. My house is mess. But I am trying with all my might to keep the Manriquez family happy and comfortable, making sure we keep our spirits up. We're renting funny movies and TV shows (recommendations are always welcome, by the way), and we're eating really healthy, nutritious - heavy on the leafy greenery - meals. Lots of green smoothies. Lots of jokes and laughing. I'm also taking tons of vitamins, including garlic pills, with the addition of as much fresh garlic as I can cram down my gullet. And I think it's working! The progress is very slow, but we do seem to be getting better, little by little, each day. Oh, and did I mention comfort food? Yeah, comfort food. When I am sick I am not on a diet. I do try to keep it healthy, but I like a little sweet snack in the evening when I'm convalescing. It helps with my congestion, y'see.

And that's where these cookies come in! What's so great about these is that they are crazy simple to make. Throw everything in a bucket, stir it all around, and stick 'em in the oven. Oh, and the raw dough is fantastic! About a quarter of the dough went right into my mouth uncooked, while I watched that episode of South Park where the giant guinea pigs take over the town. When I saw the guinea pig dressed as a bee, I shot a little dough out my nose. More good medicine. Because, honestly, the best medicine is laughter. I truly believe that.

1/3 cup soy or nut milk

2 tablespoons flax meal

2/3 cup brown sugar (organic preferred)

1/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups old-fashioned oats

1/2 cup raisins

• Preheat oven to 350 degrees.
• In a large bowl, mix milk and flax seed together. 
• Add sugar, oil, and vanilla. Mix well.
• Add flour, cinnamon, nutmeg, baking soda, and salt. Mix well, but do not over-mix.
• Fold in oats and raisins. 
• Place by rounded teaspoonful, two inches apart, on a lightly greased (or sprayed) cookie sheet.
• Bake 10 minutes.
• Let cool on the pan for a few minutes before handling.
• Makes about 20-ish cookies.
• Enjoy!

I handed my daughter two cookies and said, "Give one to Daddy." But she kept them both and bit into them like they were one big cookie. And she's kind of a picky eater, so this is a definite testament to their yumminess!

I have to throw this second picture in too, because I think it's hilarious. When I look at it, I can just hear her speaking in a perfect British accent, saying something like, "The vintage of this nutmeg is just... uh, f'aw, f'aw,  f'aw... divine."

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Cream Cheese Cashew Brownie Pie

Yeah, yeah, I know - it ain't exactly on my diet. But sometimes you just neeeeeed chocolate. You know what I mean? And, since I was lucky enough to find Vegan Gourmet Cream Cheese on sale at two for a dollar recently, I stocked up. Thus, cream cheese cashew brownie pie was born.
I adapted this recipe from the 'Chocolate Chip Cream Cheese Brownies' recipe in Vegan Cookies Invade Your Cookie Jar, a must-have cookbook for vegans of every culinary ilk! Grab the cupcake cookbook too - it never fails.

If you can't afford the cashews, leave them out, or feel free to use whatever nuts you have on hand.
And, if you can't afford the cream cheese, just make plain ol' brownies!
Top with blueberries, chocolate chips, powdered sugar, chocolate sauce, sifted cocoa, or nothing at all. They will taste fantastic!
Here's how to make 'em...

BROWNIES
3 ounces firm silken tofu
1/4 cup non-dairy milk
1/2 cup canola oil
2/3 cup agave nectar (or 1 cup of sugar)
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted cashews, chopped

CREAM CHEESE TOPPING
8 ounces vegan cream cheese, softened
1/3 cup agave (or 1/2 cup sugar)
2 tablespoons arrowroot powder (or cornstarch)
1 tablespoon all-purpose flour
1 1/2 teaspoon vanilla extract

• Preheat oven to 325 degrees, and lightly grease a 9-inch pie plate.
• Make the brownie mix first. Puree tofu, milk, and oil in a blender until smooth and fluffy. Transfer tofu mixture to a mixing bowl, and add the vanilla and agave nectar. Beat or stir until smooth.  Sift in dry ingredients, then mix until smooth. Pour into pie plate and set aside.
• If you're adding the cashews (or any nut of your choice), spread them gently on top of your brownie batter.
• Now make the cream cheese topping. Cream together the cream cheese and agave until smooth. Add the arrowroot powder, flour, and vanilla. Beat until smooth. Gently spread over the brownie batter with a rubber spatula until brownies are covered.
• If you are planning to sprinkle the top with chocolate chips, or more nuts, go ahead and do that now.
• Place in the oven for 35 minutes. 
• Allow brownies to sit on the counter until cool enough to touch. Then cover and place in refrigerator overnight. Yep, you're going to have to wait for it. I probably should have warned you about that earlier on, but it will be worth it. I promise!
• Once cream cheese topping has set, feel free to add a light sifting of cocoa powder, fruit, powdered sugar, or anything else that suits your fancy.
• Slice just like you would a pie.
• Makes 8 servings.
• Enjoy!

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