Salted Chocolate Brownies [vegan, gluten-free, oil-free]

Salted Chocolate Brownies

Recipe updated/improved 1/8/17.  

I realize I have a brownie recipe on this site already but you can never have too many brownie recipes! This one is my favorite and really easy to make.  I’ve made them for dessert aficionados and non-vegan foodies alike and neither could believe they 1) were made with black beans and 2) weren’t made with refined sugar, oil or eggs like most brownies.  If you like peanut butter I recommend using it here, even though the flavor in the finished product is mild.  If you don’t like it or can’t have it, by all means use almond butter or the nut/seed butter of your choice.

Pumpkin-Nog Pie | vegan, oil-free, gluten-free

I know Thanksgiving has come and gone, and I’m sorry for not getting this recipe up before then, but hopefully some of you are looking for just the right vegan pumpkin pie recipe for the Christmas holiday.  PumpkinPie2014I’ve been “scolded” by readers in the past for not having a pumpkin pie recipe on my blog.  Oops.  I’ve been making vegan pumpkin pies for years but have never been 100% satisfied with them.  Flavor is always yummy – pretty hard to screw that up, but the texture is where I felt improvement could be made and until I made it, I didn’t want to share a recipe.  Vegan pumpkin pies, or those not using sweetened condensed milk, often come out too soft for my liking. I like a firm pumpkin pie and this pie fits the bill.  In fact, it’s so firm that you don’t need crust at all! You can bake it directly in a pie plate! So, if you like a gooey, mushy pumpkin pie, don’t make this one!  I also ADORE non-dairy, eggless eggnog (i.e. soy nog), and have combined the yummy pumpkin with it in this pie.

For Thanksgiving this year, I created a gingerbread crust for this pie at the request of my daughter.  The crust was yummy, however, combined with this already spiced pie, it was a bit overpowering.  My suggestion for this pie filling is to use it with a mild flavored crust.  You can buy a pre-made plain wheat crust, or make your own, of course.  I really despise working with dough – makes me anxious – which is partly why I was happy to create a crust made from oats, dates, walnuts, etc. has a yummy Oatmeal Cookie Crust that would work well too.

Also, if you don’t like eggnog, feel free to substitute any other type of nondairy milk.

Gingerbread Muffins! Vegan, Oil-Free, Low-Fat and Tasty!

I created these muffins using the nervous energy I had yesterday, election day.  I find elections, and politics in general, very stressful!   Creating recipes and cooking is therapeutic for me.  Combine that with the fact that I LOVE gingerbread, and you have these moist, delicious muffins.

UPDATE 11/11/12: I made these again but added a little holiday twist this time around.  I sprinkled crushed peppermint candy on top before placing muffins in the oven.  The combination of peppermint and gingerbread was a real treat!