Showing posts from March, 2020

PB2 Chocolate Brownies

Thinking about alternatives to my (limited) flour as we go shopping less during the pandemic, I recalled that I have two big jars of PB2 (powdered peanut butter) that have been in my cupboard for awhile. Googling brought up several lists of healthy PB2 recipes  including some  PB2 Flourless Chocolate Brownies . I played with the recipe and made a few changes. In particular, it worked best for me with half PB2 and half flour, sugar in place of honey, and fewer chocolate chips. (And of course flaxmeal in place of eggs!). It's really yummy and not too sweet! Ingredients Dry: 1/2 C powdered peanut butter 1/2 C flour 1/2 cup cocoa powder 1 tsp baking soda 1/4 tsp salt Wet: 1 flax egg (1 T flaxmeal, 3 T water) 1/3 cup sugar 1 C plus 1T water 1 tsp vanilla 1/3 to 1/2 C chocolate chips (1/4 cup is too little, I found!) Instructions Preheat oven to 325 degrees. Grease a 8x8 or 9x9 pan with vegan butter. Make flax egg (mix flaxmeal and water) and set aside. In a large

Yellow Split Pea Dal

Loving my Vegan Richa 's Indian Kitchen cookbook. With the uneasiness in the world, our pantry is full of dried beans and lentils - and I'll definitely be making this again. Here's a slightly adapted (and tripled) recipe from the cookbook. (Thank you, Munira, for bringing us all the great lentils and other items from your Indian grocery store - and especially for your homemade garam masala!) Ingredients 3 C mix of dry lentils with similar cooking time: - split pigeon pea (>= 1 C) - chana dal (< 1 C) - moong dal (< 1 C) - red lentils (less cooking time) 5+ cups water for cooking) 2 T canola oil 1 T cumin seeds 2 tsp mustard seed 2 cups chopped red onion 1-2 green or red chiles, chopped 10 cloves garlic, chopped 1.5 inch knob ginger, chopped 1.5 tsp turmeric 1.5 tsp coriander 1.5 tsp garam masala 4 tomatoes, chopped (or 1 can diced) 1 tsp salt Garnish: fresh chopped cilantro fresh chopped mint lemon juice Instructions Cook the lentils. Red lent

Aloo Patta Gobhi (Indian Spiced Potato Cabbage)

Munira often makes a potato cabbage fry for us that is yummy. I love cabbage and have a head of it that needs used, and found a recipe in my Vegan Richa cookbook to try! Ingredients 1 T canola oil 1 T cumin seeds 1 T mustard seeds 1/2 tsp fenugreek seeds (optional) 1 hot green pepper 3 gloves garlic, minced 1 (1/2) inch knob of ginger, minced 1 tsp turmeric 2 medium potatoes, chopped (might pre-microwave 3 min) 5+ cups chopped green cabbage 1 tsp salt 2 T cilantro, chopped, for garnish Instructions Saute cumin seeds, mustard seeds, fenugreek seeds (if using), and pepper in oil. Add garlic, ginger, and cook 2 minutes. Add turmeric and salt and mix. Add potatoes and mix well. Add cabbage and mix. Cover and cook for 15 minutes. Taste and adjust salt and spice. Serve hot, garnished with cilantro.