Friday, October 16, 2009

Vegan Carob Brownies Tonight!

Okay... So you try finding a Vegan Carob Brownie recipe that I can eat... Yeah... Not happening.

Vegan Chocolate Brownie? Sure. Vegan Carob with Deadly Whole Grains? Sure. Vegan Carob with Deadly Nuts? Vegan Carob with Applesauce? Yup. None of these work for me.

I found this recipe, but it, of course, called for chocolate. I've spent some time in the kitchen and think I know how to make substitutions that make Carob things better and I'm going to test that out tonight. Here's my proposed recipe:

Preheat oven to 350 degrees.

Mix dry ingredients:
2 cups flour
1 cup sugar
1 cup brown sugar
1 cup carob powder
1 tsp baking powder
1 tsp salt

Mix wet ingredients
1/2 cup coconut milk
1/2 cold coffee
1/2 cup vegetable shortening, melted
1/2 cup mashed banana
1 1/2 tsp vanilla

Mix up the dry ingredients and the wet ingredients together. If I have any vegan carob chips left over, I'll throw those into the mix, too.

Grease a 9x13 baking pan with Earth Balance and dust with Carob Powder.

Install Vegan Carob Brownie mix into baking pan and bake for 23 minutes.

Okay, I'm totally guessing on the time. I think somewhere between 20 and 35 minutes will do perfectly, but I have no idea. I'll have to wait and see... Just like you!)


As I am wont to do, I even read my instructions wrong! Goodness... No worries, though. Secret Vegan Carob Brownies now have 1/2 the sugar!

3/4 cup sugar
1/4 cup brown sugar

Also, my banana wasn't a 1/2 cups worth! So, I added some coconut milk solids to make 1/2 cup.

Additionally, I couldn't find the vegan shortening, but I did find an extra tub of Earth Balance hidden in the back of the fridge, so I used that and melting it seemed kind of ridiculous, at the time. I don't know why... Perhaps because I would have had to measure it in the copper measuring cup-thing and then put it in glass and then put it in the microwave and then push buttons... Or, I could just put it in with the liquids. I chose the second option! :-)

Moreover, I couldn't be bothered to find the 1/2 teaspoon measuring spoon, so the vanilla was nearly a full 2 teaspoons...

Gosh! Secret Vegan!!!! If you can't follow a recipe, do you really expect others to?

In the oven baking now! How exciting!!!


Yummy and cake-y. :-) Needs more sugar. More brown sugar. Coconut milk works. No banana next time. Also, needs chopped up Vegan Carob Chips mixed into the batter. Additionally, needs Carob Powder to be mixed with something hot and melted, before adding to mixture. Then, should be made of Awesome.

Tuesday, October 6, 2009

The Best Popcorn In The World...

When it comes to popcorn, I am a master. I make stove top popcorn with oil. It is not low-fat. It tastes really, really good.

You will need:
Popcorn (the kind that comes in a bag or a bottle),
Canola Oil
Olive Oil
Salt & Pepper

A large pot with a handle
A nice fitting lid
A stove
A Paper Bag, preferable with Handles
A nice big Popcorn Bowl
Paper towels

Go ahead and set everything up on the counters, so that it is all within reach. This process goes really fast and you will not have time to open a cupboard.

You shouldn't measure anything with official measuring devices. That is crazy and you will never learn to just throw stuff into the pot and make popcorn in 3 minutes or less on the stove.

So, put the pot on the stove. Turn the stove on high. I always use the gas range. I do not know how an electric range works. If you have an electric range, you should know how it works and make the appropriate changes.

Immediately, pour the Canola Oil in the bottom of the pot. Coat the bottom of the pot.

Shake in the popcorn kernals. Enough that there is nearly a full SINGLE layer of popcorn kernals on the bottom of the pan, but not super-crowded together. Do not crowd your kernals... You don't like to be crowded, right? It's the same for your kernals.

Make sure by shaking things around that the oil is coating your popcorn. You may need to add a little bit of oil. Don't drown your kernals. You don't like to drown, right? It's the same for your kernals. ;-)

Cover with the lid and stand there and wait patiently for the kernals to pop open and miracolousy, without the aid of a microwave, become popcorn.

Shake up your popcorn. The goal of the shaking is to make the kernals go to the bottom of the pot and leave the first popped kernals at the top. You do not have to shake constantly, but you can, if it makes you feel more in control.


Listen to your popcorn. It will tell you when it is done, by stopping to pop.

Immediately dump your entire pot of popcorn into a brown paper bag. Drizzle some olive oil on it---not too much---then shake the bag. Add some salt. Shake the bag. Add some freshly ground pepper----not a lot, it just makes the olive oil taste better.

Taste your popcorn. If it needs more oil/salt/pepper, add that. Then taste it again. Perfect? Good. Now, dump it into a big bowl or several bowls---whichever you prefer and eat it up. Yum. Serve with paper towels.