Raw For Dessert


For the longest time, I think I’ve misunderstood raw eating. The desire for it or the satisfaction from it was a bit of a mystery as most of my comfort foods (mashed potatoes and gravy, minestrone soup or ooey gooey, fresh out of the oven oatmeal chocolate chip cookies) are all well cooked items. Now, I could understand the desire to be vegetarian, but it wasn’t until tasting a brownie, of all things, did I get the raw idea.

It’s fresh. It’s alive an you can taste the foods! It just feels healthy.
…And this was all from a brownie! The hard day satisfaction wrapped in chocolaty goodness.

How wonderful (and intrigued I was) to be invited to flip through Jennifer Cornbleet’s newest creation: Raw For Dessert.
Her recipes are well thought out and all use fresh ingredients, which I love…. And a food processor, which I LOVE, LOVE!

I had to try her 10 minute, one bowl brownies. The recipe was clear, simple and of course, fast.

Everything into the food processor as directed and I still think I had a minute to spare.

With the cocoa and walnuts the flavour was extremely chocolaty but a touch bitter. I found the that the finished brownies stayed together, but were still crumbly when I tried to cut or most importantly, eat them. I’m not sure I ended up adding enough dates to sweeten and stick everything together. Perhaps if the recipe went by weight for the dates, rather than in numbers, I may have been more precise. Either way,  I was yearning for a perfectly placed dried cherry in each bite as that’s what seemed to help balance and sweeten my untrained for raw palate. Not for the kids, but   a m a z i n g   with an afternoon cup of coffee and practically guilt free!!!

Always wooed by photos, I wish there were more. Either way this is a book I’m holding on to. I’m itching to try at least another half dozen recipes! That being said, Jennifer has let me know that I can keep my copy and still share!

Leave a comment, tell me about your raw food adventures. If you’ve tried it, if you want to… Let me know your comfort food.
I’ll be randomly drawing to choose someone to have a copy of Raw For Dessert for your very own.
Tell your friends, let them enter and I’ll enter you twice!

I’ll give you a week.

Until then, here’s the recipe to indulge without indulging:


REALLY! ONE BOWL BROWNIES

Recipe courtesy of Raw For Dessert
By Jennifer Cornbleet

3 Cups Raw Walnuts, unsoaked
1/8 teaspoon Salt
16 Pitted Medjool Dates
2/3 Cup Cocoa powder, or raw cacao powder
1/2 Cup Dried Cherries, chopped
1/4 Cup Raw Cacao Nibs, optional ( I didn’t include these)
2 teaspoons Filtered Water

Place the walnuts in a food processor fitted with the S blade and process until coarsely chopped.
Remove 1/2 Cup of the walnuts and set aside in a small mixing bowl.
Add the salt to the food processor and process until the walnuts are finely ground.
Add the dates and process until the mixture begins to stick together.
Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cut into squares.
Covered with plastic wrap, Really! One Bowl Brownies will keep for 5 days stored n the refrigerator or for 2 weeks stored in the freezer.

Yield: 16 small brownies (8 servings)

Mihl over at Seitan Is My Motor also reviewed this book. Check out her awesome blog and what she had to say…

Thanks for commenting and for waiting. After getting a number at random, we have a winner!
Congratulations Kelly! We’ll be in touch via email so I can get this great book out for you to enjoy too!

A Vegan Browniebabe?


Who doesn’t like brownies, let alone chocolate?
Myriam over at Once Upon A Tart is certainly onto something. Everyone loves brownies, one simply can’t have too many recipes for them. Honestly, it’s one of those desserts that go from after school snack to decadent dessert.

I am enjoying the patio and the start of summer. The task before me is to create a fantastic, humble, vegan brownie. All brownies are good but there are certain things that make a brownie great. Chocolate is of the utmost importance, giving the brownie it’s characteristic richness. Next is the texture; fudgy, not cakey. I suppose that’s just my personal opinion, but if you wanted such, you should just bake a cake.

After three attempts, I found my childhood, then I went searching for some grown-up summer decadence. A brownie is just a brownie, even if it has peanut butter, cherries, cream cheese, caramels, or nuts but a mere spoonful of ice cream, creates a dessert.

For your next summer soirée, take that afternoon chocolate rush to a new high. It takes a bit of time and construction but it’s well worth it. Brownies, caramel, pecans and ice cream all sealed in a perfect chocolate package.
All vegan, of course.

 

VEGAN FUDGE BROWNIES

1/2 Package Medium Tofu
1/2 Cup Vegan Margarine
1/2 Cup Cocoa
1/2 Cup Granulated Fruit Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 Cup Brown Sugar
3/4 Cup Unbleached All Purpose Flour
2 – 3 Tablespoons Broken Pecans
4 -5 Tablespoons Vegan Caramel

Preheat the oven to 350ºF.
Prepare a 9″x 9″ pan with a light misting of spray oil and line the bottom with a square of parchment paper.
In the bowl of a food processor, whip the tofu until smooth.
In a saucepan over medium heat, melt the margarine ad add the sugar. Stir in the cocoa and whisk until smooth.
Meanwhile, add the brown sugar, salt and vanilla to the tofu. Blend well.
Combine the cocoa mixture with the tofu and sugar until it is well incorporated.
Remove the blade from the food processor and fold in the flour.
Pour the brownie mixture into the prepared pan.
Sprinkle the top with the pecan pieces.
Bake for approximately 20 -25 minutes, until the the top appears set and shiny.
Drizzle over the caramel, and allow brownies to cool completely.

ARCTIC AVALANCHE BROWNIES

To construct these brownies you will need:
1 Package of semi-sweet chocolate chips, look for a sweetened pure chocolate.
Read the label to avoid all milk ingredients.
1 Pint Soy Good Vanilla (or Butterscotch Swirl)
2 Tablespoons Margarine

Once the Vegan Fudge Brownies have cooled completely, remove them from the pan and trim the edges by about 1/4″.
Let the ice cream sit for about 10 – 15 minutes to soften. Once you are able, place the entire contents in to the bowl of an electric mixer. Mix the ice cream on low to make it smooth but don’t allow it to melt.
Wash and reline the brownie pan with two sheets of parchment which will run up the sides, over hanging slightly on each edge.
Add more caramel, if desired.
Spoon the ice cream over the brownie and smooth to the edge with spatula.
Place the pan into the freezer to reset the ice cream. (About one hour.)
While you are waiting place a glass bowl over a simmering saucepan of water. Melt the margarine in the bowl then add half of the chocolate chips. Stir occasionally to smoothly melt, then add the remaining chips.
Fit cooling rack with a cookie sheet beneath it.
Once the ice cream has set, remove the brownie from the pan by pulling up from the parchment.
Run a chefs knife under hot water and quickly cut the brownies into approximately 2 1/2 ” x 4″ pieces.
Transfer the brownies to the cooling rack.
Using a ladle, quickly and evenly spoon the melted chocolate over the center of the ice cream/brownie square.
Return everything to the freezer until set and ready to serve.

Serves 6

First runner up didn’t come without parting gifts. How flattered was I when I was notified of these kind words from the “food porn” site Chocolate Chipped:

“This animal-friendly brownie dessert is the creation of Dayna at Vegan Visitor, and she has totally blown my mind. Although free of the usual things we think of going into a brownie (eggs, milk, butter, etc), she has managed to bake one of the yummiest looking brownie desserts (vegan or otherwise!) that I’ve come across in some time.”