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Brownies!

30 Sep

I’m making brownies for friends and family tonight. Last time I made brownies I didn’t have the right ingredients so it didn’t come out very good. They were just ok. This time I bought cake mix and a 15oz can of pumpkin and that’s all I needed. Well I did add 1/4 cup water.
This recipe is like the weight watchers chocolate cupcakes. I used gluten free cake mix from Bob’s Red Mill. They use garbanzo bean flour, potato starch, tapioca starch, and other flours. I’ll let you know how they go over tonight in the comments.
One of the best things about baking vegan brownies is batter that is 100% safe to lick off the spoon!

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Veganized Strawberry Rhubarb Crisp

17 Aug

One of the first weeks of picking up my CSA bounty, I received several pieces of rhubarb and had no idea what to do with it. Everyone I asked recommended making a pie, but I hate the process of making the crust so instead. I stumbled upon a Strawberry Rhubarb Crisp recipe by Ina Garten on Food Network’s website and thought I would give it a try. The results we fantastic. I brought it in to work and everyone was pleasantly surprised when I told them that it was vegan!

Ingredients

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar (make sure it is raw cane sugar)
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal, such as McCann’s
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced (use Earth Balance, or some other dairy-free butter alternative)

Directions

Preheat the oven to 350 degrees F.

 

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

 

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low-speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Original Recipe and photo:

http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe/index.html