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This is the first vegan brownie I’ve made that I feel can stand up to the original.  A crispy crust and fudgy middle, all achieved without any added fats!

The recipe can be found here.  My substitutions/selections/changes:

  • maple syrup (1 1/4 cup, but I bet you could use just 1 cup) instead of date syrup
  • whole wheat pastry flour instead of barley flour
  • omitted the chocolate chips
  • I also highly recommend pressing down on the cake after it cools to make it denser, as it does fluff up a bit when it’s cooked.
  • I also recommend serving this right away, because the crispy exterior gets soft after it’s stored… (this has always happened with oil-free baked goods I’ve made in the past).

When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…

Here are my results, everything was delicious!  I’m showing you mostly pictures up-front because I hardly changed anything.  You can find the “Smoky Chipotle No-Queso” recipe here.  For the rest, you can check out my map of the “It’s Nacho Business” meal here.

We found a couple of these “love mushrooms”… unfortunately we had to separate them. :/

Enchilada filling: mushrooms, red pepper, onions, and cumin. Everything is better with cumin

Queso, before blending.

Queso complete!

my full plate.

This recipe made 20 enchiladas (two 13×9 pans)

Papaya Salad and Nacho fixings. The salad dressing is at the top of my favorite salad dressings ever.

A few years ago on a cruise, my friend Allison and I discovered the wonder that is muesli, and for some reason I’ve only made it at home once…  I don’t know why, it’s the perfect breakfast for me b/c the prep is done the night before (when I’m still coherent!).

Something wonderful happens when you soak oats overnight.  They release this creaminess that is supposedly connected to them being a “higher fat” grain –15% of calories from fat, according to cronometer.com.  Honestly, I don’t care how it happens, I’m just glad it does!

rolled oats, plain soy milk, sliced almonds, raisins, cranberries, fresh apricots, moringa leaves (random farmer’s market purchase) and a bit of apple juice.

“Anything Goes” Bircher Muesli

This is called “Bircher” because I believe he was the first to soak his muesli overnight in milk.  It’s “Anything Goes” because you can add anything you like to it!

  • 1-2 cups rolled oats (I use old-fashioned and not instant, but feel free to experiment)
  • 1 1/2 – 3 cups non-dairy milk (rice, almond, soy, etc.)
  • nuts and seeds (sliced almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
  • dried fruit (raisins, cranberries, prunes, dates, figs, etc.)
  • fresh fruit (blueberries, halved grapes, bananas, chopped apples, peaches, etc.)
  • green-leaf sprouts or micro greens (totally my addition and not traditional)
  • sweetener if needed (1/4 cup apple juice or 2 tablespoons maple syrup)

The night before, add some rolled oats to a bowl.  Cover well with milk so that most of the oats aren’t visible (the oats will soak up the liquid overnight, so make sure there is enough milk for that to happen).   At this point I like to add my nuts and seeds, but if you like them really crunchy, wait till the morning.  Cover bowl and place in the fridge.

The next morning, add a few tablespoons of dried fruit, a handful of fresh fruit, and some mini-greens if you’re up for it.  Check sweetness level, and if you’re needing some, add your favorite sweetener (since I used unsweetened milk, I added some apple juice).  Serve cold.