Quick & Easy Vegan Brownies

Who doesn’t like a little chocolate every now and then? This is my go-to brownie recipe… quick, delicious, chocolatey (plus dairy-free and egg-free!) I love the simplicity of this recipe. It makes a perfect sized batch to make for home or to take to an party! Plus since I’m gluten-free, I’ve also made this recipe with chickpea flour (besan) and it turned out equally well 🙂

4 Tblsp vegan margarine (I like Earth Balance)
1/2 cup sugar
1/2 cup cold water
1 tsp vanilla extract
1 cup all-purpose flour (or GF flour such as chickpea flour)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 cup chocolate chips (reg or mini)
1 tsp powdered sugar (for top)hcv_brownies-1

Preheat over to 350 degrees.

In mixing bowl, add flour, cocoa powder and baking powder and stir until well combined.
In a small saucepan, melt margarine.
Remove from heat and stir in sugar, water and vanilla.
Add wet mixture to dry mixture and stir until combined.
Stir in chocolate chips.

 

Spray 9″x9″ baking pan with cooking spray.hcv_brownies-1-1
Pour batter into pan.
Bake 16-18 min.

 

 

Cool completely in pan on wire rack.
Dust with powdered sugar (using strainer)hcv_brownies-1-2

 

 

 

 

Hope you enjoy these guilt-free treats!

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Holiday Side Dishes – Brussel Sprouts & Sweet Potatoes

I love to cook big, plant-based dinners around the holidays! I always host our annual Compassionate Feast on Thanksgiving, and I also like to cook a similar meal around Christmas or New Year’s. I like to make lots of delicious side dishes using organic, local veggies! In this post, I’m sharing two of my favorites… Agave-Mustard Roasted Brussel Sprouts and Maple-Cumin Mashed Sweet Potatoes!

Agave-Mustard Roasted Brussel Sprouts:
1 bunch fresh brussel sprouts
2 Tblsp olive oil
2 Tblsp agave nectar (or you can use honey)
1 Tblsp spicy brown mustard
1/2 tsp salt
1/4 tsp garlic powder
Few sprinkles of hot chili flake

hcv_holidaysidedishes-1Pre-heat oven to 375 degrees.
Rinse and trim ends off brussel sprouts (Just keep any leaves that fall off)
Toss with other ingredients.
Spray large baking pan with cooking spray.
Add brussel sprouts in single layer.
Bake for 40 min or so, tossing occasionally, until tender and slightly crispy/carmelized.

Maple-Cumin Mashed Sweet Potatoes:
3 med sweet potatoes
2 Tblsp vegan margarine (I like Earth Balance)
1/2 cup unsweetened almond like (or other plant-based milk)
2 Tblsp maple syrup
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp ground cumin or garam masala

hcv_holidaysidedishes-1-1Peel and chop sweet potatoes and place in boiling salted water.
Cook approx 15 min or so until fork-tender
Drain and add margarine and almond milk.
Mash with hand-masher until desired smoothness.
Stir in maple syrup and spices.

 

 

 

Finished dishes… so yummy!

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Here’s what the rest of our Compassionate Feast looked like this year (complete with Tofurky, mushroom gravy, roasted veggies, cornbread stuffing and homemade cranberry sauce!)

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