Sunday, July 25, 2010

Good LORDISA the BEST BROWNIES EVER: Fudgy Wudgy Blueberry Brownies

When I tasted the other-wordly richness and deliciousness of these supernaturally powered brownies, I felt like flying and singing the praises of this dessert to anyone who would listen.

It was worth purchasing Veganomicon solely to get this recipe.  If all the other dishes are even remotely as good as these fudgey, luscious, orgasm-inducing brownies, I'm set for life.

A happy vegan am I :).

Please do yourself a favor and buy this book!

One of my roommates turned his nose up at the concept of blueberry brownies, VEGAN ones at that, but he was the first to try them, and not only did he love them, he went back for seconds.  For the following days that those yummy treats remained I very rarely ever saw him or my boyfriend without brownie in hand.  Success!

Saturday, July 3, 2010

What do you do after watching a terrifying movie like Se7en?

Why cook yourself up a single serving of comfort food!  I like to call my supper tonight Hodge-Podge Pasta.  Now, I'm not knocking your average marinara sauce, but sometimes a lady needs to add some fiber and protein to an otherwise deliciously carbo-loaded meal.  When that happens, turn to your leftovers and raw vegs.  (Methinks this blog may be turning into vegan cooking for one, which I am perfectly comfortable with).  

To avoid leftover pasta (which you may end up gorging yourself on at 12 am...which I of course would never do...cough cough) buy yourself a pasta measurer.  I got mine for 99 cents at my local Goodwill.  You can easily measure single, double, triple servings--do it up your way!  This way you're not going to bed with a full belly.  I used egg-free angel hair spinach fettuccine.  Pair this dish with some crusty bread (or whatever you have on hand--I have sprouted grain bread right now) and top that off with a dollop of hummus instead of butter for a lighter load.  Or hell--grab that earth balance and go to town.

Cook it.  Set aside.

3/4 C no salt added marinara sauce
1/4 C black beans (from last night's dish)
1 tsp minced garlic
a few fingerfuls of black olives (from last night's dish)
a few broccoli florets
some diced red onions
coupla shakes of red chile pepper flakes
black pepper and salt to taste

Nothing hard here...Just toss it all into a pot and cook 'til the veggies get soft.  Once that happens, throw that pasta in, stir it around 'til it gets all hot and lovely, then serve it up and dig in.

...and maybe grab a second piece of bread.

Friday, July 2, 2010

Off the Heezy Inventive Thai Pasta

Hey all!  It's been a long time since I posted, but I promise, this simple, affordable one-serving wonder makes it all worth it.  I recently moved to Chicago--literally yesterday--and tonight decided to cook up something tasty, cheap, and good for me.

Now, I call it Thai, but in all honesty it's just an almond butter dressing with some Asian influence.  My boyfriend enjoyed picking at my dish so much he insisted I call it Off the Heezy, and when a carnivore endorses it, you know it's got some yum factor. The ingredients are scaled to one but feel free to double, triple, sixtuple...?  Tweak it and enjoy!

Thai Sauce:

1 Tbsp Creamy Salted Almond Butter (Trader Joe's is a delicious, affordable brand)
1 Tbsp Reduced Sodium Soy Sauce
1/4 tsp minced garlic (again, Thank you Mr. T. Joe)
1 tsp brown rice syrup (for a bit of sweetness)

Cook up some pasta or rice (I used penne), steam some broccoli, throw in a couple fingerfuls of black olives, then toss with the sauce, and you have this lovely dish:

For dessert, I think...dark chocolate covered cranberries?  Yes, please.