The Happy Herbivore Cookbook (47 page)

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Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook

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VARIATION

No-Bake Choco-Oat Cookies

Form the Instant Cookie Dough into small cookie shapes using your hands. Let cookies sit out for about an hour or until they firm up, are no longer sticky, and have the consistency of a baked cookie.

NUTRITIONAL INFORMATION

Calories 285.5; Calories from Fat 5 2.5; Fat 5.9g; Cholesterol 0mg; Protein 8g; Carbohydrate 55.4g; Fiber 7g; Sugar 3.3g

Fudgy Brownies

Makes 9 squares
| These brownies are so moist and rich that no one will believe you when you tell them they're whole-wheat, vegan, and made with no added fat!

2 c whole-wheat pastry flour
1 c brown sugar
1 c raw sugar
³â
₄c unsweetened cocoa
1 tsp baking powder
1 tsp fine salt
¹â
₄c chocolate non-dairy
milk
18-oz cup plain soy yogurt
1 tsp vanilla extract
¹â
₂c vegan chocolate chips
(optional)

1. Preheat oven to 350Â°F.

2. Grease a standard 9-inch square baking pan and set aside.

3. Whisk flour, sugars, cocoa, baking powder, and salt together in a large bowl.

4. Add 1 cup of water, chocolate non-dairy milk, soy yogurt, and vanilla, stirring until just combined.

5. Add chips if using and continue to stir until fully incorporated.

6. Transfer to the greased pan, using a spatula to even out the batter and smooth the top.

7. Bake for 30 to 40 minutes.

CHEF'S NOTE:
Fruit-flavored vegan yogurts such as strawberry and raspberry add a nice touch to these brownies. Other vegan yogurts such as rice yogurt or coconut yogurt may be used in place of soy yogurt for a soy-free brownie.

NUTRITIONAL INFORMATION

Calories 284; Calories from Fat 15; Total Fat 1.7g; Saturated Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 65.5g; Dietary Fiber 5.2g; Sugars 40.8g; Protein 4.7g

Black Bean Brownies

Makes 9 squares
|
Pictured opposite
| I made these brownies for my friend Tara who heard about a non-vegan version in a Weight Watchers meeting. I posted the recipe on my website,
Happyherbivore.com
, half expecting everyone to shudder in horror. To my complete surprise, these brownies took food blogs and Twitter by storm. This is by far my most popular recipe.

1 15-oz can black beans,
drained and rinsed
2 spotted bananas
¹â
₃c agave nectar
¹â
₄c unsweetened cocoa
1 tbsp ground cinnamon
1 tsp vanilla extract
¹â
₄cup raw sugar (optional)
¹â
₄tsp salt (optional)
¹â
₄cup instant oats

CHEF'S NOTE:
The riper the banana, the sweeter it tastes and the more banana smell and flavor it has. Add the optional sugar with less ripe bananas and omit with very ripe bananas. You can also substitute chickpeas, black-eyed peas, and adzuki beans.

1. Preheat oven to 350Â°F.

2. Grease a standard 9-inch square pan and set aside.

3. Combine all ingredients except oats in a food processor or blender and blend until smooth, stopping and scraping the sides as needed.

4. Stir in oats and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

VARIATIONS

Dark Chocolate Brownies