Tag Archives: vegan a to z

Vegan A to Z: Double Chocolate Blueberry Brownies

 I admit, it’s been far too long between Vegan A to Z posts, and it seems like every time I do one, I’m kinda, sorta, maybe cheating a little. I mean, the D in this post is for “double,” not exactly a daring choice.

My original intent was to make a vegan version of the junk food classic Ding Dongs, which sounds so appealing, I may do it regardless. But the recipe for “Fudgy Wudgy Blueberry Brownies” in Veganomicon caught my eye.  Due to shortage of supplies, I had to make a few alterations to the recipe, which probably is to blame for the good, but not great outcome.

Don’t get me wrong, they tasted great. Actually, they were just my kind of brownie – sweet with a little added sour from the fruit. But the texture was off. What should have been a big, fudgy block of brownie was thin, chewy, and instantly hardened when cooled. Hence the shortened cooking time. If I were to try this again, I’d either do the 40 minutes in the 13×9 pan, or the full 45 minutes in a 9×9, or some smaller variation.

Double Chocolate Blueberry Brownies

Ingredients
– 2/3 cup plus 1/2 cup vegan chocolate chips
– 10 ounces blueberry preserves
– 1/4 almond milk
– 3/4 cup sugar
– 1/2 cup canola oil
– 2 tsp vanilla extract
– 1/2 tsp almond extract
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/4 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh blueberries (optional – I did not have the blueberries, but I do recommend using them.)

– Pre-heat over to 325 degrees, then grease a 9×13 baking pan.

– Combine the blueberry preserves, soy milk, sugar, canola oil, and extracts and mix on high speed. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed using a fork.

– Melt the 2/3 cup chocolate chips and add the melted chocolate to the brownie batter.

– Fold in the 1/2 cup of chocolate chips and blueberries (if using), then spread the batter in the baking pan.

– Bake for 40 minutes. As noted in the original recipe, a toothpick inserted will just come out kind of fudgy, so it’s hard to test the doneness of the brownies. They say 45 minutes, I say 40 minutes, it just depends on how gooey you like your brownies.

– Remove from oven and allow to cool.

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Good Morning! And Merry Post-Christmas!

Everyone have a good Christmas? Get lots of presents? Eat lots of food? Spend quality time with your loving family?

Good. Now get back to work.

Is there anything worse than returning to work after a holiday? Especially Christmas, with its focus on family and traditions and planning, cooking, and eating big meals, then the inevitable clean-up and after-dinner games and (at least in some families) bitter arguments.

I, for one, find Christmas nearly as exhausting as going to work (although with more cookies). You hardly get any time to yourself. You’re constantly bombarded by family rituals and traditions, and what’s more, say you get a few hours to yourself Christmas night (maybe your family is in a catatonic state, watching 27/7 Penguins Capitals), there’s nothing to do and nowhere to go. Well, except maybe a Chinese restaurant.



Anyway, several days and nights away from my home ended up making me a little…cranky. Within three hours of returning to my apartment, I felt enormously better. There’s just something comforting in the retreat from a family environment. Does this make me anti-Christmas? I hope not. I love Christmas. I just like when it’s over too.

Now it’s time to get back to work, both my cubicle work (meh) and writin’n’postin on this here blog. This week, expect photos of the family Christmas feast (a table shared by both an enormous amount of baked ham and a vegan roast) later on this week. Also, I received the incredible Veganomicon as one of my presents this year, so I will be trying out a few of the Isa and Terry recipes (Ooh, Chili Cornmeal Crusted Tofu…) and sharing the results. Also, I hope to bang out a few more entries in the Vegan A to Z series.

And I’m really really hoping to try the new restaurant out toward Robinson, The Loving Hut, which is an international vegan chain that also might be a cult. Let’s shake off this post-Christmas, pre-New Year’s malaise with some soy shrimp and brainwashing. Hail, Seitan!

Vegan A to Z: Burritos with Faux Chorizo

There was so much I wanted to do with B and C, but I settled on a recipe from my lazy Saturday afternoon. Tired of seitan roast leftovers and other Thanksgiving/Friendsgiving remains, I decided to finally break open my bag of TVP and try to make a chorizo imitation that would rival my favorite soyrizo from Trader Joe’s (I didn’t quite match their version, but it was still pretty good). I had also just picked up tortillas from Reyna’s earlier that morning, so it was a good time for burritos.

Faux Chorizo
Ingredients
– 1 cup TVP, rehydrated as instructed on package
– 1 8 oz can plain tomato sauce
– 2 tsp sage
– 2 tsp cayenne pepper
– 1/2 tbsp chili powder
– 2 tsp ground black pepper OR garlic pepper
– 2 tsp onion salt
– 2 tsp cumin
– Adobo seasoning (if desired)
– Hot sauce (to taste)
– A few dashes of liquid smoke
(My variation included the Arizona Dreaming spice from Penzey’s, but it’s not necessary. As is the case with most of the things I make, the spices are fairly changeable, so feel free to mix and match to your own tastes.)


While TVP is rehydrating, heat the tomato sauce in a medium-sized pot on the stove. Add all spices and seasonings, then add the rehydrated TVP. Allow to simmer for 20 minutes, stirring occasionally. For a thinner mix, add a tablespoon of oil along with the TVP. While greasier, it works really well for big sloppy burritos.

For the burritos:
Ingredients
– Faux chorizo
– 1 medium onion
– 1 Bell Pepper
– Fresh mushrooms
– Vegetable oil
– Tortillas


In large pan or pot, heat the oil and add the onions, cooking until they are translucent. Add bell pepper and let cook for another three minutes. Add faux chorizo and mushrooms, then let sit for 10 to 15 minutes on low heat. Stir frequently. Once cooked through, you know what to do.

Introducing: Vegan, A to Z

Like many active bloggers, I’m a nut for challenges. In my experience, I have found that restriction does lead to the greatest surge of ingenuity. Inspired by the variety of amazing offerings by the VeganMoFo bloggers, I’ve decided to take on a little project. Starting this week and continuing on for the next (you guessed it) 26 weeks, I’ll be doing a weekly feature entitled, Vegan A to Z, where I cook and bake a vegan recipe for every letter of the alphabet. Not exactly complicated, I understand, but whatever. We like to start simple here at Forked!

First up, a few weeks ago Sarah over at I’m So Hungry I Could Blog shared a terrific recipe for Spiced apple drop cookies that looked so good, I couldn’t wait to try them.

Veganizing Sarah’s recipe was exceptionally easy. I swapped out the butter for vegan margarine. The one egg became three tablespoons of apple sauce. Otherwise, everything stayed the same. I used a big Gala apple for my apple chunks and local apple cider as well.

The only other change is simply an omission: Sarah’s delicious looking cookies are topped by an apple cider vanilla frosting, which sounded terrific. Alas, I ran both short of supplies and time and decided to keep my cookies naked. They’re still delicious, with a crunch from the walnuts and little pockets of soft sweetness courtesy the baked apple chunks. And the recipe yielded nearly forty cookies, which means, even for this Cookie Monster, enough to share!

Woohoo, one down, 25 to go! Next up, ba-ba-ba- B!

(Make sure to check out Sarah and Caitlin’s excellent blog for this and other recipes!)