I recently returned to the set of WWLP-TV's "Mass Appeal" program to demonstrate how to make a decadent gluten-free vegan dessert for Valentine's Day. Everyone loves brownies! This chocolatey treat is perfect any time, but it can be dressed up and made extra special for the holidays by adding raspberry coulis, maple bourbon cream and fresh berries.
These brownies deliver that traditional ooey gooey moist texture and rich chocolate flavor that everyone expects from a decadent dessert... but without the refined flour, eggs and butter! Dress them up with a garnish of fresh berries and raspberry coulis, layer them with fresh fruit for an elegant parfait, or top them with a big dollop of coconut milk ice cream and your guests will be impressed!
You can watch me demonstrate how to make and assemble these double chocolate brownies on the following link. The recipe is below.
Gluten-free Chocolate Chip Brownies (makes 16)
(adapted from Robin Robertson’s Vegan Planet recipe)
1/4 cup coconut oil
1 cup semisweet vegan chocolate chips, divided
2 Tbl ground flax seed + 6 Tbl water (egg replacer)
3/4 cup vegan sugar
1 tsp vanilla extract
1 cup all-purpose gluten-free flour
1 tsp baking powder
1/4 tsp xanthan gum
2 Tbl cocoa powder
1/4 tsp sea salt
1/4 cup water (approx.)
Preheat oven to 350 degrees and lightly oil an 8”x8” pan. In a small sauce pot over medium heat, combine 1/4 cup oil plus 1/2 cup vegan chocolate chips, stirring until melted. Remove from heat and set aside. Place flaxseed mixture in a large bowl. Add sugar and vanilla and blend well. Str in melted chocolate mixture. Stir in the flour, baking powder, xanthan gum, salt, and cocoa powder and enough water to form a smooth batter. Fold in remaining chocolate chips, then pour into prepared pan. Bake approximately 20-25 minutes, or until top is firm. Let cool in the refrigerator before cutting into squares.
Raspberry Coulis
1 10 oz. jar of raspberry preserves
1 Tbl maple syrup
1 Tbl water
Blend all of the above ingredients together in a high-speed blender until smooth and slightly foamy. Pour into squeeze bottle and squeeze sauce onto dessert.
Vegan Valentine Recipe
By Unknown
I recently gave a cooking demonstration in anticipation of the pre-launch of my new cookbook, Easy Peasy Vegan Eats: Healthy Cooking for Busy Peeps. The event was held in Suffield for the monthly Northern Connecticut Vegetarian Society potluck. It was so nice to chat with vegan friends I haven't seen in awhile and to make some new connections.
The recipes I prepared are seasonal favorites, both of which are featured in the new cookbook. The Spring Vegetable Quinoa Salad was surrounded on the plate by a drizzle of Easy Peasy Parsley Pistou, then garnished with sprigs of wild chive and a daffodil form my garden. It's all about making food as pretty as it is tasty!
My favorite comment of the evening was from an attendee who had come to my presentation a year ago to see me make Cruciferous Vegetable Slaw (another one from the cookbook!). She came up to me with a huge smile on her face and eagerly told me, "that recipe you made last year changed my life!! I used to put broccoli and cauliflower in a casserole and bake them with cheese, but now I just shred them and eat them raw in the recipe you gave me. It's so much easier and quicker to prepare, and SO delicious!" That really made my day!
The recipes I prepared are seasonal favorites, both of which are featured in the new cookbook. The Spring Vegetable Quinoa Salad was surrounded on the plate by a drizzle of Easy Peasy Parsley Pistou, then garnished with sprigs of wild chive and a daffodil form my garden. It's all about making food as pretty as it is tasty!
Easy Peasy Vegan Cooking Demonstration
By Unknown
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