Two-Minute Mug Brownie

Ingredients

• 1/4 cup flour (I used a type of flour different than wheat and rice)
• 1/4 cup packed brown sugar
• 2 Tbsp unsweetened cocoa powder
• Pinch salt
• 2 Tbsp grape seed oil
• 2 Tbsp almond milk, coffee or water

Directions

1. In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
2. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Click Here for the Original Recipe

Almond Butter Crisp Treats

Makes 12 squares

Ingredients

• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 cup chopped almonds
• 1 tablespoon pure vanilla extract
• 1 tablespoon Earth Balance
• 1/2 teaspoon salt
• 3 1/2 cups Millet Powder Puffs
• Glaze: almond butter, pinch salt, cocoa, sugar (all to taste but enough to cover squares)

Directions

1. Prepare an 8 inch by 8 square by lining it with parchment paper on both sides
2. In a large pot over low-medium heat, add the maple syrup, Earth Balance, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.
3. Stir in 3 1/2 of Millet Powder Puffs until thoroughly combined.
4. Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.
5. Mix almond butter, salt, cocoa powder and sugar together in a bowl. Make everything to taste and make sure to make enough to spread across the squares.
6. Remove pan from freezer and spread with the chocolate glaze. Place in the freezer until firm. Slice into squares.

Click Here for the Original Recipe from 'Oh She Glows'

Vegan and Gluten-Free Chickpea Chocolate Cookies

Makes 18-20 cookies

Ingredients

• 7 tablespoons Earth Balance + 1 tablespoon grape-seed oil
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons of water)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup gluten-free oat flour (process 1 cup certified gluten-free rolled oats into flour)
• 1 cup chickpea flour
• 1/4 teaspoon cinnamon
• 1 cup chickpeas, drained
• 3/4 cup cocoa powder

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
3. Beat in the remaining ingredients.
4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky.
5. Bake for 10-11 minutes.

*I forgot to put in the baking powder but they still tasted good

Click here for the original recipe on ‘Oh She Glows’

Whole Wheat Blueberry Breakfast Muffins with Cinnamon Streusel

Makes 24 Muffins

Ingredients

• 2 cup non-dairy milk
• 2 tablespoons apple cider vinegar
• 1/2 cup ground flax seed
• 2 1/2 cups whole wheat pastry flour (OR 2 cup whole wheat + 1 1/2 cup all-purpose flour)
• 3  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1/2  teaspoons salt
• 1/2 cup extra virgin olive oil (or vegetable)
• 1 cup pure agave syrup
• 2  teaspoons pure vanilla extract
• 1  teaspoons pure almond extract (optional, but awesome)
• 3 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist.

CINNAMON STREUSEL TOPPING

• 4 tablespoons + 4 tsp sugar
• 2 teaspoons cinnamon
• 4  teaspoons butter
• 4  teaspoons flour
• pinch salt.

Directions

1. Preheat oven to 375F and line a muffin tin with liners.In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners and fill to the top. Make cinnamon streusel topping and sprinkle over top of batter.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. 

Click Here for the Original Recipe at 'Oh She Glows' food blog.

Creamy Dark Chocolate Soy Pudding

Makes 6 1/2 cup servings


Ingredients

• 6 oz. 70% pure dark cocoa chocolate
• 3/4 cup plain soy milk
• 15 oz. pkg soft plain tofu
• 1 1/2 tablespoon agave syrup
• 1/2 + 1/4 teaspoon pure vanilla flavouring

Directions

1. Melt chocolate with soy milk in bowl over saucepan with simmering water. Make sure the bowl is not touching water. Stir until chocolate is melted.
2. Drain tofu and place in food processor.
3. Add melted chocolate mixture and whirl until blended. Scrape down the sides. Add syrup and vanilla and whirl until smooth.
4. Pour mixture into 6 little dessert bowls and refrigerate for about 2 hours or until slightly firm. Garnish with chocolate curls and fresh raspberries.

Source: "Alive: Canada's Natural Health and Wellness Magazine" April 2012 Page 138

This recipe tasted amazing and was super easy to make.

Creamy Tomato Soup

Makes about 2 quarts

Ingredients

• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 3-3.5 tbsp no-salt-added tomato paste
• 1 (28-oz can) whole or diced fire-roasted tomatoes
• 1 lb silken tofu, drained and cut into large cubes

Directions

1. Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper.
2. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water.
3. Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. 
4. Stir in the silken tofu again for 15 minutes, uncovered. Puree the soup in a blender until smooth.

Opinion: was good, not my favourite version of tomato soup but still very delicious as a meal, substituted the celery for mushrooms.

Click Here for the Recipe from Dr. Oz`s Website

Chocolate Zucchini Muffins

Makes 12 Muffins

Ingredients

• 1 cup flour
• 3/4 cup sugar
• 1/3 cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Silk Plain
• 2 teaspoon vinegar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

Directions

1. Pre-heat oven to 350F
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt. 
3. In another bowl, whisk together Silk, vinegar, vegetable oil, beaten egg, and vanilla until combined.
4. Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.
5. Fill the muffin cavities 3/4 of the way full and sprinkle the chocolate ships on top.
6. Bake for 13-17 minutes until tops spring back and a tester inserted in the centre of a muffin comes out clean.

Opinion: favourite type of chocolate chip muffins, moist and delicious

Click Here for the Recipe from Dr. Oz's Website