You’re only 20 or 30 minutes away from some of the best greens you have ever tasted.
I'm pretty sure we're all in agreement with the scientific fact that you can't have a bake sale without brownies. But did you know you can make brownies without eggs or dairy? Well, it's possible and it's also easy with this recipe. (Click here to watch this and other video recipes on our Facebook page.) Adjust the oil to get a batter that is shiny and moist so you don't end up with results that are too dry.
These are perfect for bake sales since so many little ones are sensitive or allergic to milk and eggs. You can also try out different flours such as coconut or almond to make them gluten-free. Just experiment with the ratios (things vary depending on the weather, your altitude, your oven, etc...). I'm willing to bet you'll have fun eating the trials. (That includes the mistakes, which usually taste delicious even if they look like a hot mess.)
Simple Vegan Brownies
1 cup of vegetable oil or non-dairy butter of your choice
3/4 cup natural cane or granulated sugar
2 large flax eggs (here's an easy one)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup dutch-process cocoa powder
3/4 cup unbleached all purpose flour
(Optional add-ins:) 1/3 cup walnuts, hazelnuts or chocolate chips
Preheat oven to 350 degrees F and spray 7-8 standard-sized muffin tins with cooking spray. Alternatively, fit each with a paper liner.
Prepare flax eggs in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins - chocolate chips, hazelnuts or walnuts would be excellent here.
Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
As we (finally) move into days with a little more sun and warmth, it's common to crave dishes that are a bit lighter and fresher. This Creamy Avocado Carbonara (click here to watch it all come together) fits the bill. The pasta makes it filling and while the sauce is flavorful without being too heavy on your palate. It's light enough for lunch but hearty enough for dinner which makes it perfect for spring eats. It would also be a great side dish to have a gathering since it is delicious served warm or cold.
Creamy Avocado Carbonara
1 medium sized ripe Avocado, pitted
Zest from half a lemon
Segmented lemon (or just the juice of 1 lemon)
3 garlic cloves
Pinch of salt (to taste)
¼ cup parsley
2 T extra virgin olive oil
1/3 cup of walnuts, chopped and toasted
Freshly ground pepper (to taste)
Fresh parsley, to garnish
8 ounces of pasta
Cook your pasta according to directions on package. Meanwhile combine the lemon segments or juice, garlic and olive oil with a stick blender or in a food processor. Process until smooth. Add in garlic, parsley and salt to taste. Process until very smooth and creamy. Top the pasta with the sauce and stir it together. To serve, garnish with fresh parsley, pepper, lemon zest and walnuts.