Pumpkin Spice Brownies || vegan | gluten-free | oil-free

PumpkinSwirlBrownies2

November 4, 2015

CHOCOLATE!

People are coo coo for cocoa.

Me? I like it.  Sure.

But I wouldn’t consider selling my offspring for the last bar on earth as some people I know might.  It’s good.  I enjoy a quality piece of dark chocolate or a chocolatey dessert as much as the next girl, but when I like chocolate best is when it’s paired with something else, for example, peanut butter, raspberry, or in this case PUMPKIN!

If you’ve never had chocolate and pumpkin together, you’ve been missing out! The warm spices we associate with pumpkin taste great with the rich chocolate.  This recipe calls for healthy whole foods like black beans and pumpkin, uses very little flour, and no refined sugar or oil, and no eggs or dairy of course.  The only not-so-healthy part is the chocolate chips but we only use 1/4 cup.  I really like to use the Wonderslim cocoa powder as it’s lower in fat and caffeine than typical cocoa powder.PumpkinSwirlBrownies3

Go ahead, make these.

And try not to eat the whole pan.

I dare ya.

Delectable Mushroom Soup | vegan, oil-free, gluten-free

MushroomSoup1txtDelectable was the word used by my sister to describe her feelings on this soup, so I figured I’d call it just that – Delectable Mushroom Soup.  Much more fun than plain old Mushroom Soup.  And honestly people, not to toot my own horn or anything but it really is delectable.  I got lucky with this one, for sure.  I had a ton of cremini and chanterelle mushrooms (thanks to Costco) and realized I’d never made a creamy mushroom soup before, and it sounded really good to me.  I was hopeful the recipe would work out so I made copious notes as I went along.  So glad I did.  The best part?  It’s EASY to make!

This soup is rich and creamy but not overly fattening.  I used only 1/3 cup raw cashews which adds fat of course, but not too much.  The items I used for garnish are optional and do add a small amount of fat.  I grated a very small amount of Miyoko’s killer Smoked Farmhouse “cheese”, and a few drops of truffle oil on top of the fresh chives. Deliciously delectable.  🙂

 

Potato and Cauliflower Samosa Patties


If you’ve ever eaten a samosa at an Indian restaurant (or Whole Foods salad bar for that matter), you know those delectable little things are deep fried.  These patties have that mouth-watering samosa flavor, without all the fat and flour.

This recipe is adapted from Rouxbe, the on-line plant-based culinary school I’m attending. The first time I made these I followed the recipe to the letter but felt they could be improved and made to be lower in fat.  The family actually preferred my version.  Score!

Keep in mind the heat of these will depend on how much of and the type of curry powder you use.  I’m a total wimp when it comes to spice so I only used 1 TBS curry powder (half Penzey Sweet Curry Powder and half Madras Curry Powder).  Use more, or some cayenne, if you like the heat.  They have tons of flavor regardless.  Enjoy!!

Potato Chowder

Whenever I serve this thick and creamy potato chowder to guests (non plant-based), they can’t believe it doesn’t contain dairy or cheese.  For an even lower-fat version, leave out the cashews.  The result will still be delicious.

Sour Un-Cream

I used to LOVE sour cream.  It was my favorite part about mexican dishes (other than the cheese, of course).  I’ve learned to live without since the store-bought vegan brands are highly processed and fattening, with added oil and junk.  And quite frankly, I don’t think they taste a thing like sour cream!  This recipe is much closer to the real thing, in my opinion.  Is it exactly like it?  No, but it’s a nice, healthy substitute.  And considering it’s got about 16 calories and 1 gram of fat per tablespoon, you can’t go wrong! We enjoyed it on our BBQ Lentil Tacos or with Chili (see Recipes).