Saturday, February 27, 2010

Accidently Stir Fry Sauce

This is why I can never make a repeat dish.

big chunk of fresh ginger - rough chop
2 garlic cloves
big glug of low sodium soy sauce
butter knife full of organic low sodium chicken broth paste
maybe a 1/3 - 1/2 cup of water
a trickle of sesame oil
a sprinkle of brown sugar
the hard bottom of a jar of all natural peanut butter - maybe 1/4-1/3 cup?
some cornstarch

Blend everything but cornstarch in the blender until there are no chunks left. Add cornstarch and blend again. Add to center of hot wok - mix with stir-fried veggies, tofu and chicken. Serve with rice.

Tuesday, February 16, 2010

Dairy Free Brownie Bliss

Wow. Just wow. These are amazing. Very slightly modified from Brooke's Best Bombshell Brownies on

1 cup Earth Balance, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose whole grain flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.