Friday, April 27, 2012

Fudgy Wudgy Blueberry Brownies

I never thought to combine blueberries with brownies, but I found this recipe in Veganomicon intriguing so I gave it a try!! I must say, this is my new favorite brownie recipe!!! The ice cream and blueberry topping are the icing on the cake!!!! J

What you need:

2/3 cup plus ½ cup semisweet chocolate chips (I use TJs brand)
10 ounces blueberry jelly or jam (I used a pure fruit spread, TJ brand of course)
¼ cup non-dairy milk (soy, almond, or coconut)
¾ cup sugar (I use evaporated cane juice from TJs)
½ cup canola oil
2 tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries

What you do:
1)      Preheat oven to 325
2)      Grease a 9x13 baking pan
3)      Melt the 2/3 cup of chocolate chips in the microwave
4)      In a large mixing bowl combine the jam, milk, sugar, canola oil and extracts
5)      Sift in the flour, cocoa, baking powder, soda and salt
6)      Add the melted chocolate chips
7)      Mix well
8)      Add the ½ cup chocolate chips
9)      Fold in the fresh blueberries
10)  Bake for 45 minutes (although I recommend 50 minutes – was a little gooey in the center.
11)  Remove from the oven and serve with ice cream and blueberry topping.
12)  Best if the brownies and blueberry topping are still warm!!!

Ice cream: I recommend So Delicious Coconut Milk Vanilla Bean or TJs Coconut Milk Chocolate ice cream.

Blueberry Compote (ie topping)
Make your own with:
16 ounces fresh blueberries
2 tbs lemon juice
2 tbs evaporated cane juice (more if you want it sweeter)
Place in quart pot on low heat and cook for 10-15 minutes. Stir occasionally.


10 out of 11 fudgy pudgy thumbs up! (one is not a chocolate lover)

Sunday, April 22, 2012

Sesame Tofu Sticks

Have you ever had the Sesame Tofu Sticks from the Whole Foods Deli? YUM!!! However, they are very pricey! So I read the ingredients on the label and made my own. Our family gobbles these up at least once a week!!! I never wrote down the measurements, until recently when my friends urged me to do so.

So here is my recipe:

What you need: (to serve 6 people who love tofu!)
2 packages TJs Organic Super Firm Tofu (this is my fave tofu brand. Plus it is cheap)

½ cup water
1 tbs sesame oil (regular or toasted)
2 tbs rice wine vinegar (or white balsamic or rice mirin)
1 tsp Dijon mustard
2 tbs agave nectar
2 tbs soy or tamari sauce
2 tbs minced fresh ginger (I use the Ginger People Organic Minced Ginger sold at WFs)
1 tsp chili powder
½ tsp sea salt
½ tsp garlic powder (or use 1 clove crushed garlic for more garlic flavor)
1 tbs white sesame seeds
1 tbs black sesame seeds
¼ tsp cayenne pepper (optional)
¼ tsp Wasabi Sesame Dipping Sauce from TJs (optional)
½ tsp vegan Worcestershire sauce (optional)

This is a versatile sauce. If you want a thicker sauce use more oil and less water. If you want it less sweet, then reduce the agave nectar. For more kick, add more cayenne. This can be adjusted to your liking!


You can cut the tofu into sticks, cubes, chunks… whatever you desire. Then place in a glass baking dish. Assemble the sauce. You can pour some of the sauce over the tofu to bake or you can bake it plain. I like to sprinkle with some sea salt and black and white sesame seeds.

Bake at 350 degrees for 15 minutes (till the tofu is warm). You can always sauté or fry the tofu to get a more crispy texture.

You can pour the sauce over the tofu at the end and serve. Or place the sauce in a bowl and then dip your tofu in it and eat. We like the dipping method!

Then Enjoy! This is a great way to get a healthy, natural form of soy, packed with protein, calcium and iron.

(these pictures dont do justice to this amazingly delicious food)

Adults: 2 thumb-licking-good thumbs up
Kids: 4 happy little thumbs up