Tag Archives: veganomicon

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.

Good Morning, Baked Corn Casserole!

Some late brunch for a hung over New Year’s Day

Despite drinking my fair share on New Year’s Eve, I woke up surprisingly early. The extra hours late in the morning/early in the afternoon afforded me the chance to finally try out a recipe from the Isa Chandra Moskowitz/ Terry Hope Romero vegan-bible Veganomicon.

My partner’s mother makes the very best baked corn casserole in the entire world. This is the kind of dish that rarely sees the light of a new day. When he goes home to visit his parents, he has one and only one responsibility: he must bring back some creamed corn casserole for me. And to his credit, without fail, he comes back with a little Tupperware container of the stuff.

Anyway, the dish is so good that I am wary of trying it myself, for fear of failing to capture its strange alchemy. But when I came across the recipe for “Southwestern Corn Pudding” in Veganomicon, I thought maybe this was a variation I could attempt. So, with a few alterations due to both taste and supplies limitations, I tried it out.

Then I threw together the world’s easiest tofu scramble to go along with the casserole. I’ve included the recipe – if you can call it a recipe – below the casserole recipe.

Baked Corn Casserole

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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!