day 7 – rich, fudgy vegan brownies

04 Jun

What’s for breakfast? :)

Whole wheat pita with healthy strawberry jam!


And hot wheat cereal. I still can’t bring myself to put anything on top, but some salt and Earth Balance. :)

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Coffee fix with vanilla rice milk. It’s much more watery than soy milk. I do prefer soy milk in my coffee after all. Chocolate soy milk for a special treat!


Hi, there, good looking!

Spinach + red cabbage + tomatoes + avocado + pepitas + Kellogg’s All Bran + olive oil.


This is what happens to coffee when you put in milk first. Mmmmm….


For dessert – leftover strawberry jam on pita and blueberries!

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Today marks my first attempt at vegan baking! We are getting together for a graduation celebration with my yoga teacher training bunch, and I promised to bring vegan brownies. The plan is to make two batches. Here goes nothing!

Rich Fudgy Vegan Brownies

[from RecipeZaar]


* 1 1/2 cups unbleached flour (I used all-purpose)
* 1/2 cup cocoa
* 1 1/2 cups brown sugar (I used white)
* 3/4 teaspoon baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 3/4 cup brewed coffee
* 3/4 cup soymilk
* 1/3 cup vegetable oil
* 1/2 cup walnuts, roasted and chopped (I used pecans)
* 1/2 cup carob chips


Mix together the flour, sugar, baking powder and soda, and salt. In a separate bowl, combine the coffee, soy milk, and oil. Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips. Pour batter (it will be quite liquidy) into a greased 9×9″ pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.

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Dinner was quick to prepare – leftover vegan borscht + microwaved sweet potato with salsa and cilantro.


Bread and hummus. Of course. Gotta have coffee in the morning, and bread at night… :)


Trying new beer… :)

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Leave a Reply

  1. Julia

    June 11, 2010 at 3:04 pm

    Finally a new post :)

    Brownies look really good.