You are currently browsing the tag archive for the ‘chocolate’ tag.
So I’m sitting here with my internet connection flicking ON and OFF and trying almost-and-mostly valiantly to resist running to make Vichyssoise at such an hour of the night that I should be working. But then I remember that brownies (or Ginger-browdnies as they might better be called) require nothing like reliable wi-fi to enjoy at all. They don’t even require that much to talk about. So fire up the notepad I do, and here they are.
*insert yumptuous picture of chocolate-drizzled “I procrastinated so hard with these I had time to make them look ultra-fine” squares*
I think I wrote down the recipe for these, but then I deleted it, so I’ll write this down now with the clear warning that A: this is from memory and based on something I made last Thursday. and B: I wanted them to be brownies *after* I pulled them out of the oven, so in theory they could be fudgier by a loooong shot to legitimately be called brownies, but they definitely weren’t cake.
RECIPEE! for Gingerbrowdnies.
1 1/2 cups flour
3 tbsp cocoa powder
3/4 tsp ginger powder
1/2 tsp cinnamon
pinch of clove
1/4 tsp salt
1/3 cup sugar
2 tbsp molasses
1 tbsp Golden Syrup
1/3 cup oil
1/2 tsp vanilla
2/3 cup non-dairy milk
1 tbsp ground flaxseed
1. Sift together the dry ingredients in a large bowl
3. Whisk together the wet and add to the dry, stir just to mix, pour into pan and bake for 15-20 minutes. Or maybe more. I did not measure the time and everyone likes their browdnie a lil different.
OKAY UPON CLOSER INSPECTION THEY ARE CAKES. LITTLE, SPICY CAKES. Ah well, maybe next time I’ll remember in enough to time double the fat and sugar in the recipe and roll around maniacally in the lushness that ensues. Until then, these are healthy enough to …. eat them upon waking for a lovely chocolatey zing next to coffee. And then maybe another square with lunch. And by that I mean no, they have like, negligible nutritional content but also nothing glaringly obese.
Oh right, and if you melt some chocolate with a splosh of oil in the microwave and then drizzle it over in neat-o checker patterns they get way prettier and if you put them in the freezer to set the chocolate really quickly be careful about smushing the tops of them in the process and if you do *that* are you brave enough eat the messy ones in a heroic move thus preventing any innocent eyes from even suspecting that non-perfect Browdnies exist? Wellll?? okay good.
Oh yeah, and in other news, I got a job as the weekend cook at an organic vegan cafe, with free reign of a tiny kitchen and some wild ideas for upcoming brunch specials. Oh the freedom, oh the power, I’m not to touch the hummous recipe but my boss pretty much asked me to go wild with the rest of the menu. Can you believe that? And I get to make a couple baked things every day, too, anything I want.
Seriously, I woke up in the middle of the night with my heart all a-flutter, realizing while I usually drunkenly lament while roaming the city at night is that there is no good vegan reuben anywhere in Montreal (travesty!) I could actually do something about that if I just remember to order rye bread before the next weekend. O_O Amazing.
I essentially made her the cake I secretly hoped someone would make for me someday (but shh, it works here, too).
I made a half recipe of a cake I found online here, sliced it into 4 rectangles and sandwiched them with a full recipe of the Vegan Cupcakes take over the World chocolate mousse recipe, but with a bunch of wasabi and ginger added, yes!
Top it with some pretty kiwis and champagne grapes and white pearls and call it an ideal job. Just about exactly what I was aiming for – it’s elegant and spicy and rich. If I did it again I might add some cashew cream layers, or some strawberry jam, but really it’s perfect just the way it is right here. Roomie even professed to get a wasabi high off the mousse! Ha ha, couldn’t ask for more.
Black Sesame Cake
(from Alice Medrich’s Pure Dessert (veganized), via Dessert First)
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup soy yogurt
3 tsp toasted sesame oil
1 tsp vanilla extract
1/2 cup canola oil*
1 cup sugar
1/2 cup soymilk
1 tsp apple cider vinegar
1/4 cup toasted black sesame seeds
– Preheat oven to 350 F. Grease a cake tin and dust flour inside it. Set aside.
– Add the vinegar to the soymilk and set aside to curdle.
– Sift together the flour, baking soda, baking powder, and salt in a medium bowl.
– In a large bowl, beat together the soygurt, sesame oil, vanilla, canola oil, and sugar until it’s smooth and caramell-y, about 2-3 minutes with a whisk.
– Add 1/3 of the flour to the liquid ingredients and stir to combine. Add half the curdled soymilk and stir. Add another 1/3 of the flour (stir), then the rest of the milk (stir), then the last of the flour (stir). Make sure not to overwork the batter, but it should be smooth and pourable.
– Pour into the greased cake tin and bake for 30-40 minutes, or until the top is glossy, firm and golden, and a toothpick/knife inserted comes out clean. Let it cool for about 10 minutes before inverting onto a cooling rack, then let it cool completely before frosting.
* the original recipe called for butter, and you would probably get spectacular results with Earth Balance, I just didn’t have enough this time. Follow the recipe the same, but cream the margarine with the sugar with an electric mixer until it’s really white and fluffy, before adding the other liquid ingredients.
Wasabi Ginger Chocolate Mousse
(adapted from Vegan Cupcakes take over the World)
12 oz. package of medium firm tofu, drained
1/4 cup soy milk
2 tbsp maple syrup (optional)
1 tbsp wasabi paste (or more ;)
1 tsp vanilla extract
1/2 tsp ginger powder
8 oz. chocolate chips (or higher quality chocolate if you’d like)
pinch of salt
– Bring a pot of water to a boil, then gently add your tofu, lower the heat and let it simmer for about 4-5 minutes. Drain carefully and let it cool.
– Once cooled, put the tofu, syrup, wasabi, vanilla and ginger in a blender and blend it until it’s completely smooth.
– Melt the chocolate carefully in the microwave then add it to the blender and whip everything together. Add salt if you like salt (I do), then stash it in the fridge for at least an hour to become firm enough to work with. Ice your cake!
Step 5: Keep it in the fridge as best as possible in this heat, then break it out and serve in big cool stylish overly delicious wedges. One of the best I’ve ever made, and I mean that flavour-wise, too! I was pretty glad to come by said friend’s house later the next day to help her eat it for breakfast, like that was such a painful thing to do (it wasn’t).
Then for a while I was all in love with med-firm tofu and it’s magical ability to become some luxurious (yet low guilt) salad dressing at a moment’s notice. I played around with a few varieties – I tried the Vegan World Fusion Caesar (yum!), I made a kind of ranch, and my favourite was a curried apricot dressing that was very inspired by something from the Millenium cookbook, although I changed it entirely… I even found the notepad file I wrote the recipe on! So here it is —-
1/4 lb. med-firm tofu
1-2 dried apricots, soaked well and chopped
1 tsp rice vinegar
1/2 tsp curry powder
1/4 tsp garam masala
1/8 tsp cardamom
pinch of cayenne
1 tsp almond butter
1 tsp canola oil
enough water to thin
I don’t particularly feel like sorting my pictures right now, there is just TOO MANY of them. So, yes, here is the first, what a delight of puffy strawberry muffs in a basket! Hannah’s recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad’s kitchen at some ungodly hour of the night after breaking in un-announced and he didn’t even know I was in town! I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said – completely out of order. Why not, right?
This is a pancake I made at my sister’s house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there… maple syrup. Other things. It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour. I’d just read this book —
Right, and finally, this is definitely the result of my new love affair with my wonderful freezer. Never could have concocted something so specific without being able to freeze tiny bits of things throughout my cooking. The whole door is filled with single cookies, 1/4 cups of icing, cake shavings, and other fun detritous I collect, mwahaha. For this little cake that I made for a dinner on friday, I started with a disc of leftover Brooklyn Brownie cupcake (the recipe really does make a LOT of extra batter). Then I made a base cheesecake cream in the blender, divided that into two and stuffed one with melted chocolate and the other with peanut butter. I layered and baked that at 350 for 45 minutes, then I made a quick chocolate agar-gel for the top and was really really pleased with myself for rocking agar finally. And then! Crushed-up peanut butter cookies for the sides. You know the awesome kind that are essentially just peanut butter and sugar? Yeah, those kind. And I almost forgot – star dollops of leftover chocolate cupcake frosting! PIMPED. OUT.
a full stalk of broccoli
3″ of zucchini
1/2 cup of corn
1 kale leaf —- THE CULPRIT!!
knob of ginger
3 cloves garlic
apple c vinegar
juice of 2 grapes
regular soy sauce
1/2 a green apple
cumin, coriander, cayenne, paprika, salt, pepper
whole corn niblets
Good and good for you… but I read only afterwards that adding leafy greens to raw soups make them characteristically bitter, and this definitely needed those two grapes to balance things out. I felt really energized afterwards, but next time I think I’ll keep my kale on the side. I do love making food like this, though – I feel like a scientist, cutting off bits and bobs of things to create a harmonious liquid whole.