September 15, 2005

Brown rice and curried grass for dessert.

The following recipes are posted at the request of Mr. Sharpe. The lesson to learn here is that if you give me half an excuse I'll drown you in food and/or recipes.... so, give me half a chance. These are both from Sinfully Vegan with only minor adjustments.


8 oz. Tofutti Better Than Cream Cheese
4 c. powdered sugar
2 c. chocolate chips (or other solid dark chocolate)
1 tsp. vanilla

Place cream cheese in food processor and blend until smooth. Add powdered sugar and vanilla and mix in. Melt chocolate in double-boiler or microwave, and pour into food processor. Blend well. Pour mixture into 8-inch square pan lined with waxed paper. Refrigerate until firm, then cut into bite-size squares. Store in airtight container in refrigerator.

Death By Chocolate Brownies

1 1/3 c. sugar
3/4 c. applesauce
2 tbsp. water
2 tsp. Ener-G egg replacer
1/2 c. water
2 tsp. vanilla
1 1/3 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chocolate chips

Stir together sugar, applesauce, and 2 tbsp. water in medium bowl. In separate cup, mix 1/2 c. water with egg replacer, then add to applesauce mixture. Add vanilla.

In separate bowl, combine flour, cocoa, baking powder, and salt. Add applesauce mixture to this and stir just until combined. Stir in chocolate chips. Pour into 8-inch square baking dish (greased) and bake at 350 for 40-45 minutes depending on chewiness desired (less time for more chewy, more time for more cakelike).

Chocolate Topping

1 c. powdered sugar
1/4 c. canola oil
1/2 tsp. vanilla
1/6 c. cocoa (use 1/3 c. measure and only fill half full)
3 1/2 tbsp. arrowroot
1/2 c. water

While brownies are baking, place powdered sugar, canola oil, vanilla, cocoa, and arrowroot in small saucepan or top of double boiler. Stir to combine using a wire whisk or pastry blender. Stir in water. Heat over low to medium heat and stir until mixture starts to thicken, but do not allow to boil.

Pour topping over brownies while they are both still hot, and allow to cool before serving.

Note: if you don't have a double boiler, make one. It will make your life much easier, at least if said life contains chocolate (if your life doesn't contain chocolate, what are you waiting for?). Put your cooking ingredients into a small saucepan, put an inch or so of water into a medium saucepan, and gently rest the small saucepan inside the medium one. If the small one has one or more handles, all the better; they'll keep it resting nicely above the bottom of the medium pot. Now do your cooking over medium heat and the contents of the small pot won't scorch.

Posted by dianna at September 15, 2005 09:38 PM

Ah, homemade double boilers. That takes me back. I'm excited because I think I have a pair of pots that will make a decent ad hoc double boiler now. I have a 1.5 qt saucepan and a 2 qt saucepan which are differentiated by a smaller radius, rather than one being shorter than the other. I had the latter arrangement with my previous set of cookware, and had to hold the top pot at an angle in the larger pot, which is awkward and doesn't work very well.

Posted by: Zach S. at September 16, 2005 07:14 AM

No, that doesn't sound too fun. It sounds only marginally more labor-saving than manually holding the small pot two inches above the burner, which is what one of my cookbooks has the audacity to recommend. Sheesh. Why don't we just cook in earthen pots on an open fire here?

Posted by: Dianna at September 16, 2005 01:57 PM