Ultimate (Vegan) Brownies

 

WOW. I don't like baking as much as cooking, and I was really nervous about vegan brownies. The only vegan brownies I had ever had were flat and really, really chewy. These were incredible though, and I'd make them again now if I didn't think I'd eat them all myself.

This is a recipe that I found, and I didn't change a thing. 

So instead of re-typing all of the steps, I'll just post the link!

Veganbaking.net 

Baked Squash with Quinoa, Carrots, and Kale

Last published post: November 18?! How embarrassing. Between the holidays, moving, and starting my internship, I haven't been cooking much. Hopefully now that I'm settled I'll get back to it.

Tonight's goal was to use only things that I had on-hand. I also wanted to use some of my herbs that I've been working so hard to keep alive despite the freezing nights. Quinoa goes with about a million different things, and squash is pretty versatile too. I will definitely make this recipe again, and probably try adding something new every time.

1 acorn squash

1 cup uncooked quinoa

2 cups vegetable broth

1 tsp fresh chopped oregano (optional)

1 handful chopped Kale

1/2 Red Delicious apple, chopped

1/2 carrot, chopped

a few almonds, chopped

This is so simple! First, cut the squash in half and lay the halves face-down on a cookie sheet. Bake at 350 degrees for 30 minutes. While that's cooking, boil the vegetable broth and fresh oregano and add quinoa. Bring it back to a boil, then cover and simmer on low for about 15 minutes. While that's cooking, steam the kale, carrots, and apples for a few minutes. When the squash is done, discard the seeds, and scoop out some of the squash to create a bowl (But leave some around the edges). Add the squash to the quinoa. Then add the kale, carrots, and apples too. Stir them all together, and then spoon the mixture into the squash bowls. Top with almonds and enjoy.

Vegan Oatmeal Raisin Cookies

I have been wanting to try baking vegan cookies for a while now, and finally I did today! My friend Connor is having a potluck tonight, and I can't wait to bring these. I expected them to be too tough or chewy, but they're really light and fluffy inside! I will definitely use this recipe more often and try mixing in different things.

I got the recipe at http://www.boutell.com/vegetarian/cookies.html

I followed the recipe but:
used raisins instead of chocolate chips
needed to add about a cup of flour to get a better texture
added salt, cinnamon, nutmeg, and pumpkin pie spice

Berkeley Salad

 

I had this salad at Kerbey Lane this weekend when my parents came through town. It was so awesome that I had been craving it all week. Today I looked up the ingredients on their online menu and made it myself. It was delicious, but definitely not the same without their Honey Mustard dressing. 

Still, I can't wait to have this again for lunch tomorrow!

Straight from the menu:

Berkeley Salad -  Fresh fruit, avocado, tomatoes, purple onion, mushrooms, garbanzo beans, and mozzarella on a bed of hydroponic mixed greens, spinach, and romaine lettuce. $7.55  With grilled chicken* $9.75  With grilled shrimp* $11.25

Kale and Hummus Sandwich

I think I've pretty much mastered the veggie sandwich! I've learned that I have to plan ahead and pack my lunch ahead of time for my busy days. Sandwiches are a must.

I toasted the bread then added mayo, tomato, and sprouts to one side. I got some delicious Mild/Spicy Mix Sprouts from the Horticulture Club and I've been putting them on everything! On the other side I put hummus, kale, and banana peppers. 

I made this sandwich for dinner one night, and then immediately made another to have for lunch the next day because it was so good.

Banana Ice Cream

Well, I finally tried it. And it's as delicious and as ice-cream-like as they say it is.

All you have to do is peel and slice bananas, freeze them, and blend them.

I added walnuts and cinnamon just because.

The First Fall Vegetable Bowl. Vegeta-Bowl.

I can't get enough of this weather! Yesterday was the first day I felt like riding my bike in a long time. I rode to school and my legs felt like Jell-o all day, but the ride home (all downhill) made up for everything. The fall air also made me crave something different for dinner, so I bought a couple vegetables that really remind me of the cold weather: sweet potato and squash.

I peeled both vegetables and cut them into cubes. Then I steamed them for a little while and added some kale at the end, since it cooks so quickly. Then I topped the vegetables with some of my trusty yellow-curry-pumpkin-hummus sauce (which deserves a much more appealing name) and some walnuts and raisins. The perfect dinner before curling up in a chair, next to an open window, on a cool, quiet Monday night.