The Chocolate Fix

By Pam Hadder

For those of us that LOVE chocolate, there is nothing quite like the aroma of pure cocoa goodness wafting through the house, married with fresh coffee brewing. 

Yes, every once in a while, this girl needs some chocolate-themed therapy! Of course, like all sensory moments, it's nicest when shared with a like-minded soul, but if you are flying solo, fear not - baking a decadent treat like this can blossom into a romantic, sensual moment without the commitment and emotional baggage - it's a sticky kiss that is guaranteed to make your heart sing, your lips smile and will leave your head reeling with dreamy thoughts ;)

Whenever you are craving some sweetness, this easy vegan  brownie recipe fills the order and I appreciate that it does not call for any hard-to-find ingredients.  I adapted this recipe from one found on the Vegan Recipes app for iPhone (yes, a fav resource!).

This brownie recipe was a big hit with visiting friends and family - which was a blessing  because the recipe makes a large cake pan (9 x 13) of  brownies!  So the next time I make them, I will likely make half the recipe and will also cut back on the fat by replacing half the oil with some apple sauce or prune purée (too much of a great thing, perhaps?).  Hope you will give this great recipe a whirl and let me know how it goes xox.

Pam's Easy Vegan Brownies

Ingredients:
2 cups all-purpose flour
1- 1/2 cups white sugar
3/4 cups cocoa powder
1 tsp. baking powder
1 tsp. sea salt
1/2 tsp. cinnamon
1 cup chopped walnuts (or pecans)
1 cup canola oil (use half and add 1/3 cup apple sauce or prune purée)
1 cup soy milk (plain, vanilla or chocolate)
1 Tbsp. vanilla extract
1 Tbsp. vegan margarine
2-3 bars Lindt chocolate (dairy free - silver wrapper)

Method:
Preheat oven to 325 degrees Fahrenheit.  Butter a 9 x 13 glass baking dish with 1 Tbsp. vegan margarine, and set aside.  (NOTE: if you are using a metal pan, you can increase the oven temp to 350.)

Combine the flour, sugar, cocoa, salt, cinnamon, nuts and baking powder in a medium-size bowl and set aside.  Mix the oil, soy milk and vanilla extract and stir into the dry ingredients to form a smooth batter. Bake for 35 - 45 minutes - brownies are done when an inserted toothpick comes out clean. Take care not to over-bake, as they should be moist inside - just not raw!

While the brownies are baking, unwrap the Lindt bars and break them into pieces.  As soon as the hot pan comes out of the oven, distribute the chocolate bar pieces over the top.  Once the chocolate pieces are softened (3-5 minutes), spread the chocolate with an icing or butter knife to form the frosting.  To speed the setting of the icing, loosely cover the pan with foil and place in the fridge for 15 minutes.  

The Chocolate Fix

By Pam Hadder

For those of us that LOVE chocolate, there is nothing quite like the aroma of pure cocoa goodness wafting through the house, married with fresh coffee brewing. 

Yes, every once in a while, this girl needs some chocolate-themed therapy! Of course, like all sensory moments, it's nicest when shared with a like-minded soul, but if you are flying solo, fear not - baking a decadent treat like this can blossom into a romantic, sensual moment without the commitment and emotional baggage - it's a sticky kiss that is guaranteed to make your heart sing, your lips smile and will leave your head reeling with dreamy thoughts ;)

Whenever you are craving some sweetness, this easy vegan  brownie recipe fills the order and I appreciate that it does not call for any hard-to-find ingredients.  I adapted this recipe from one found on the Vegan Recipes app for iPhone (yes, a fav resource!).

This brownie recipe was a big hit with visiting friends and family - which was a blessing  because the recipe makes a large cake pan (9 x 13) of  brownies!  So the next time I make them, I will likely make half the recipe and will also cut back on the fat by replacing half the oil with some apple sauce or prune purée (too much of a great thing, perhaps?).  Hope you will give this great recipe a whirl and let me know how it goes xox.

Pam's Easy Vegan Brownies

Ingredients:
2 cups all-purpose flour
1- 1/2 cups white sugar
3/4 cups cocoa powder
1 tsp. baking powder
1 tsp. sea salt
1/2 tsp. cinnamon
1 cup chopped walnuts (or pecans)
1 cup canola oil (use half and add 1/3 cup apple sauce or prune purée)
1 cup soy milk (plain, vanilla or chocolate)
1 Tbsp. vanilla extract
1 Tbsp. vegan margarine
2-3 bars Lindt chocolate (dairy free - silver wrapper)

Method:
Preheat oven to 325 degrees Fahrenheit.  Butter a 9 x 13 glass baking dish with 1 Tbsp. vegan margarine, and set aside.  (NOTE: if you are using a metal pan, you can increase the oven temp to 350.)

Combine the flour, sugar, cocoa, salt, cinnamon, nuts and baking powder in a medium-size bowl and set aside.  Mix the oil, soy milk and vanilla extract and stir into the dry ingredients to form a smooth batter. Bake for 35 - 45 minutes - brownies are done when an inserted toothpick comes out clean. Take care not to over-bake, as they should be moist inside - just not raw!

While the brownies are baking, unwrap the Lindt bars and break them into pieces.  As soon as the hot pan comes out of the oven, distribute the chocolate bar pieces over the top.  Once the chocolate pieces are softened (3-5 minutes), spread the chocolate with an icing or butter knife to form the frosting.  To speed the setting of the icing, loosely cover the pan with foil and place in the fridge for 15 minutes.  

A Little Spice :)

By Pam Hadder

My adventures in vegan cooking continue!  Tonight I was very excited to come across a recipe for vegan ginger cookies and was delighted when they passed the ultimate test - my eleven-year-old son's discriminating taste buds :)

Ginger cookies are his favourite home-baked treat, and the soft, chewy recipe I used to make (Mary Moore cookbook) was a standard in our home.  So, to replace that recipe with a vegan alternative seemed a bit "pie in the sky", however, I tried a recipe from the Vegan Recipes for iPhone app this evening and the rest is history.

I am so happy to share this recipe - not only does it require no exotic ingredients, it's quick and easy to whip up a batch of the dough! The next time I make these, I am going to substitute Malibu Black rum for the 1/3 cup of water...but that's to be continued (wink) - I just think the rum taste would be heavenly with all of those spicy flavours.  I hope you will bake a batch of these amazing cookies, and enjoy them with a great cup of coffee, tea or soy milk xox!

Ginger Molasses Cookies

Ingredients:
3/4 cup softened vegan margarine
1-1/4 cup white sugar (divided use)
3/4 cup molasses
1/4 tsp. sea salt
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/3 cup water
1 - 1/2 tsp. baking soda
3/4 cup Thompson raisins, rinsed and drained
2 - 1/2 cups all purpose flour
Candied ginger pieces, cut into small pieces, for garnish (optional)

Method:
Preheat oven to 350 degrees Fahrenheit. Mix together the margarine and 1 cup of the sugar until creamy, then beat in the molasses, salt, and spices until well-combined.  Stir the baking soda into the water and gradually mix it into the margarine mixture.  Add in the flour and raisins, stirring to fully combine - the dough will be moist and slightly sticky. Place the reserved 1/4 cup sugar in a small bowl.  Roll the cookie dough in balls about the size of a large walnut, dip one half in the sugar and place sugar-side-up on aluminium baking sheets; garnish with a piece of ginger in the centre, and place the cookies about 2" apart.  Bake 12 minutes, allowing to cool slightly before removing from baking sheets.  Makes about 36 cookies.

Golden Veg Curry

By Pam Hadder

It's the season of abundance, and sometimes my jaws just can't keep up with all of the fabulous summer veg coming my way!  You need to use it while it's fresh - it makes me feel a bit sick to end up composting something that should have been consumed and enjoyed.

Today I was gifted two very large bags overflowing with amazing CSA veg - all pesticide free and absolutely luscious.  I felt a bit like I robbed a bank, trundling up the front steps with green foliage spilling out over the tops of the large sacks!

The problem - still a lot of great veg in the fridge! The solution... I made kale chips and experimented with a vegetable curry.  The kale chips are being devoured by my son as I write this, and the curry (I am delighted to say!) was a great success.  Here is the recipe - as always, I hope you will try and enjoy nature's bounty in the best of health xox.

Pam's Golden Veg Curry

Ingredients:
5 golden beets, peeled and cubed in 1" pieces
2 medium cooking onions, coarsely chopped
2 Tbsp. olive oil
1/2 tsp. sea salt 
1/2 tsp. crushed red chilies
4 rounded tsp. green curry powder
1 cup sliced carrots
1 large yellow zucchini (or patty pan squash), chopped coarsely
4 large ripe tomatoes, coarsely chopped
Fresh basil, finely chopped
1 large clove (elephant) garlic, or 3 regular garlic cloves - minced

Method:
Add olive oil to large, heavy skillet with tight-fitting lid.  Place beets, carrots and onion in the skillet, cover tightly and cook over medium high heat until beets and carrots begin to soften and the onions are clear; stirring occasionally (about 7 minutes).  Add in the garlic, tomatoes, squash, basil and dry seasonings, reduce heat and simmer until the beets and carrots are tender (another 12-15 minutes).

Delicious as it is, or over rice, lentils or chickpeas.  Garnish with fresh chopped cilantro, basil, or celery leaves.  This would make a great cold pita filling with your favourite greens and fresh tomato.

Enjoy!  xox

Going Bananas... Yet Again ;)

By Pam Hadder


For my birthday in July, I received a wonderful gift from my dear friend, Gail:  Vegan Cooking for Carnivores - written by Ellen DeGeneres' chef, Roberto Martin.


I love, love, love this book - Chef Martin uses simple, everyday ingredients and creates wholesome, flavourful food.  And... what better time than a sleepy holiday Monday to try one of the fabulous recipes? Today's breakfast treat:  Banana Pancakes!  A couple of things I noted when looking over this recipe last night... no added sugar and no special flour/grains - just ingredients I commonly have in the house (yes!!!!).  Also, you just mix the whole works in the blender - easy peasy and not a lot of dishes to clean up (nice!!!). 


Of course, I love a challenge (*wink*), and I started blending and measuring without my eye glasses!  Not recommended for this girl.... I ended up having to triple the recipe when I added 3x the amount of flour!  Made with oatmeal and soy milk, these are light textured, delicious but filling pancakes - I was quite hungry and could only eat two... as for the other 24 or so, I hope they freeze well! 


Enjoy xox!

Chef Martin's Banana Pancakes

Ingredients:
1 - 1/2 cups plain soy milk (or rice/almond milk)
1 cup steel cut oats (or quick oats)
2 medium ripened bananas
1/2 cup all-purpose flour
1/2 tsp. sea salt
4 tsp. baking powder
Vegan butter or margarine - or non stick vegetable spray


Method:

Add oats and soy milk to the blender - blend on high until smooth (3 minutes or so). Add the remaining ingredients and blend to combine - let stand 10 minutes. Meanwhile preheat and butter your griddle or frying pan over medium heat.  Use 1/4 cup of batter per pancake - turning the pancakes when small bubbles form and begin to pop.


Yield: 8 large pancakes - serve with real maple syrup and fruit mmmm....

Sunflowers

By Pam Hadder


I don't know that you have ever had the opportunity to drive on country roads past fields of sunflowers on a hot August afternoon - it's a familiar and dear experience for me, having grown up amid agricultural abundance.

There really is nothing quite like sunflowers: tall and sturdy, their cheery faces seek and follow the sun's path from east to west across the sky each day.  It's simply wonderful to witness acres of the statuesque, bright blooms all moving in unison; their brilliant goldenrod yellow contrasting remarkably with their deep green foliage and the bright blue of the summer sky!

I've heard that the sunflower is a native North American plant, cultivated for many hundreds of years for its nutritious seeds.  Where I live - sunflower seeds are grown for human consumption, for crop seed, and for animal feed. I've also heard that there are 365 seeds in the centre of each sunflower and 52 petals on each head- mirroring the number of days and weeks in a calendar year - but I have never counted them!  I wonder if it's folklore or fact? It seems a bit sad that I have never made time to really find out more about them! Like many summer icons, I guess that I tend to take them for granted.


As we enter the last month of the short Canadian prairie summer, I am conscious of trying to appreciate each and every warm and sunny hour, and the beauty and richness of nature.  I often joke with friends and acquaintances about my need to "charge my solar cells" - so I guess I can relate to the sunflower: hopeful face raised skyward, drinking in all of the vital golden energy it can during daylight hours.


It comes as no surprise that in the early fall, when the sunflower ripe heads darken and droop, I feel a slight sense of sadness. I've driven past  pre-harvest fields many, many times - of course I know summer can't last forever, but my heart always sinks a little when I see those happy beacons transformed into sombre sentinels, heads bowed in tired acceptance; heavy with their burden of shiny black seeds. 

Something to think about when I enjoy a few sunflower seeds for a snack, or on a salad, or as nut butter - all that goodness and energy, captured from one whole summer goes into their creation: thankful for the little things that make our days a little brighter :)

Some Like It HOTTT!!!!

By Pam Hadder


Call me crazy, but I love hot and spicy food year-round; even on the most scorching days of  summer. My latest quest was to find a great vegan Hot and Sour soup recipe - my best friend just had surgery, and, like me, she's a soup lover, so that was the nudge I needed.

The resulting recipe is my version drawn from a number of non-vegan recipes found on the Internet - I should add that it's important for me to have all of the authentic flavours, but hopefully not requiring too many hard-to-find ingredients!   I made this last night with a peanut/veg/pasta stir fry, and it was a big hit.  The ultimate compliment came from my friend who said the best hot and sour soup she'd ever had was from the (now closed!) River Mandarin, and that my soup was even better (wow... humbled).

So, I hope you will try this recipe and enjoy the exhilarating warmth that radiates down your throat and into your body.  xox


Pam's Vegan Hot 'N Sour Soup
Ingredients:
1 small pkg. dried wood mushrooms
2 cups boiling water
4 Tbsp. dark soy sauce
7-8 Tbsp. rice wine vinegar
1 - 1/2 tsp. dried red chilies (flakes)
1 - 500g pkg. firm tofu, cut into bite-size cubes6 cups vegetable broth (or 6 cups water and 3 Tbsp. vegan chick'n broth mix)
1 -  450g pkg. fresh shitake mushrooms
1/2 cup canned bamboo shoots, chopped
2 Tbsp. red pepper sauce (I use Frank's Red Hot, Regular)
3 Tbsp. cornstarch
1 Tbsp. pure sesame oil
1/3 cup finely cut chives or scallion greens, for garnish


Method:
Pour the boiling water over the dried mushrooms in a small heat-safe bowl and set them aside to soak for about 20 minutes - they will rehydrate.  Reserve the water they are soaking in.

Meanwhile, dice your tofu (I like small cubes - a bit smaller than 1/2", but some folks cut the tofu in small strips or larger cubes - just preference!).  Combine all of the soy and rice vinegar with the chilies and the corn starch in a medium bowl - stir until smooth.  Toss the tofu in the soy mixture and set aside.  


Pour the six cups of broth into a large soup pot over medium-high heat.  Slice the shitakes, and drain and slice the wood mushrooms and bamboo shoots - add all three kinds of mushrooms and the shoots to the hot broth, and stir in the soy/tofu mixture and the hot sauce.

Bring soup to a slow boil for 3 minutes, then reduce to a simmer, drizzle in the sesame oil.  Garnish with green onion at serving time, if desired.

Note: a cup or two of diagonally cut carrots, sweet cabbage and broccoli florets can be added to amp up the veg, if the soup is all you are serving.