Fudgy Glazed Vegan Brownies

Brownies.  They embody everything rich, decadent, and indulgent.  I have been making my family's "Five Virginia Brownies" for 15 years.  I'll post about those one of these days.  :)

I've been eyeing a different sort of brownie recipe for a few years-the lowly eggless and butter free variety.  It's difficult competing against butter and eggs, especially in brownies.  I've tried many vegan brownie recipes, but this one is the first that has even come close to its butter and eggs cousin.  I'm not saying it tastes exactly like the butter and eggs variety, but it is good.  It is moist, rich, fudgy, and just down right delicious.  I'm still "playing" with the recipe, but if you're up for a surprise, try this one out.  You won't be disappointed and you can have one, knowing that your cholesterol won't skyrocket.   Or you can be like me and have one with homemade Butter Finger ice cream... :)

The recipe has been modified from the following:

http://mommyimhungry.blogspot.com/search?q=brownies

I've got some pointers on how to make this recipe even better.  You've got to remember that when you cook eggless and butterless, you must be willing to "tweak."  The glaze was too runny, so I cut back on the milk.  The batter was too dry, so I added some soy milk and water.  Think about different types of "binders" and capitalize on strong flavors...in this case...cocoa!

My recipe:

 

Note:  The brownie mix (when mixed together) will be crumbly and dry.  Don't worry about that.  Just press it into the pan evenly.

Make the frosting first and put it in a container in the freezer while making the batter and baking.

Chocolate Glaze

6 tablespoons unsweetened cocoa powder

1/2 c. Vegan butter (Earth Balance is great)

2 c. powdered sugar

1/3 c. plain soy or almond milk

1 tsp. vanilla extract

Sift powdered sugar and cocoa.  Melt all above ingredients in a small sauce pan over medium heat.  Whisk constantly until smooth (about 3-5 minutes).  Place in a plastic container and place in freezer.

Preheat your oven to 350 degrees.  Grease a 9x13 glass (Pyrex) pan.

Brownie Batter

1/2 c. canola oil

1/8 c. plain soy milk

1 tbs. water

1 1/2 c. white sugar 

2 tsp vanilla extract

2 c. flour

1/2 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 medium zucchinis shredded

1/2 c. chopped walnuts (optional)

Mix together liquid ingredients in large bowl. 

Add sugar to the liquid ingredients and mix well.

Sift together flower, cocoa powder, baking soda, and salt.

Add dry ingredients to wet and mix until combined.

Fold in shredded zucchini and walnuts if using.

Press evenly into greased pan.

Bake for 22-25 minutes or until brownies spring back gently when touched.   (Do not over bake!)

Allow to cool completely.  Frost with glaze from freezer.  Place entire pan (covered) in the refrigerator for several hours or overnight.  Cut into squares and serve.  These brownies do very well after they have "served time" in the fridge. :)  The flavors and glaze mingle together, creating a very fudgy and rich brownie.  Enjoy!

The BEST banana bread I've ever tasted...

I grew up on banana bread.  My Mom always made hers with shortening.  Others make theirs with butter.  I've made it with everything: oil, butter, shortening, margarine...you name it.  I have always tried to make my banana bread as healthy as possible...what's the point of banana bread that isn't at least a little healthy?

I've tried many recipes over the years, but I've never found one that has been completely satisfying...until Tuesday.  

Folks, this is the absolute BEST banana bread you will ever eat.  It puts all others to shame.  And...it's vegan.  I know...I know...those of you carnivores out there are about to tune out, but please don't!  At least try it. You'll be glad you did.

I got the recipe idea from food.com.   I did "Jenna" (yes...I'm going to use my name as a verb) it a bit.

Here goes:

3/4 c. brown sugar

1/2 c. white sugar

1/2 c. Earth Balance (or other vegan margarine) melted

2 very ripe bananas

1/2 c. applesauce

1 1/2 c. flour

3/4 c. old fashioned rolled oats

1/2 teaspoon baking soda

1/3 c. plain nondairy milk (I used low fat Silk)

1 teaspoon apple cider vinegar

2 teaspoons vanilla

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Directions:

Preheat oven to 350 F.  Spray 8x4 loaf pan with non-stick cooking oil

Sift (this is very important) flour, baking soda, salt, and spices together in one bowl

Melt the butter in a microwave safe bowl and add sugars

Mash the banana very well and add the applesauce, soy milk, and vanilla

Add the wet ingredients to the dry and mix until combined (but don't over mix)

Pour the batter in the pan

Bake for about 60 minutes or until toothpick inserted in the center comes out clean (Do not over bake!) 

I seriously could have taken down the entire loaf.  I kid you not.  The great thing about this bread is that it gets better as it sits.  It is the most moist bread you will ever eat.  The oats give it just the right texture. (They were my addition.) :)

Enjoy this rare find.  Brendan and I sure did...

Jenna's food...

Let me explain a few things.  I'm not a vegan.  On the whole, my diet is largely plant based.  However,  I do eat (and enjoy) animal products.  I eat fish, chicken, eggs, dairy, and occasionally (as in maybe once every 6 or 7 weeks) I eat beef.  I can't stand deli meat of any sort, ham, or bacon.  I don't eat artificial sweeteners and I don't drink caffeine or carbonated beverages.

A lot of the dishes I post will be vegan or made for special diets (gluten free, processed sugar free).  I love a challenge.  I also love butter, eggs, and cream cheese. :)  I am (unashamedly) a huge Paula Deen fan.  A lot of my recipes are adaptations of ideas I've stumbled upon in my quest to make the best meals possible.  I love nourishing myself (and others) with nutritious, wholesome food that is tasty, fresh, and (mostly) easy to make.  I also love to bake...and bake...and bake.  So, you'll see that I might make an extremely light and virtually fat free meal, but bake cupcakes for dessert.  That's just me.  

Sweet summer time

Tuesday began my first "official" day of summer vacation.  (I'm a teacher most days of the year.)  I've been up to my eyeballs in school the last few weeks, and I haven't been able to experiment in the kitchen the way I'd like, so I was thrilled to get started.  Too bad that my house needed reorganizing, laundry piled up, and floorboards that needed a scrub...there were too many goodies to bake, noodles to boil, and veggies to chop.  Take a deep breath...here goes!

Welcome summer!

Welcome to my summer of cooking adventures!  I've started many a blog (and not continued for very long), so I thought a summer blog might be a good baby step to more consistent writing.  Thanks for joining me on this journey.  Stay tuned!