Great looking peanut noodle recipe

http://everydaydish.tv/index.php?page=recipe&recipe=119

Fudgy Vegan Brownies

Ingredients

• 1 1/2 cups unbleached flour
• 1/2 cup cocoa
• 1 1/2 cups brown sugar
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup coffee
• 3/4 cup soymilk
• 1/3 cup vegetable oil
• 1/2 cup walnuts, roasted and chopped (optional)
• 1/2 cup chocolate chips or carob chips

Glaze for extra decadance

• 7 ounces dark Belgian chocolate (optional)
• 5 ounces margarine (optional)

Directions

1. 1

   Sift together the flour, sugar, baking powder and soda, and salt.

2. 2

   In a separate bowl, combine the coffee, soy milk, and oil.

3. 3

   Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.

4. 4

   Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.

5. 5

   (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).

6. 6

   For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.

7. 7

   (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).

Vegan Popovers

Something to try when I'm feeling up to it.

1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted

Preheat oven to 450 degrees. Grease muffin tin.

Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.

Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.

Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.

Let cool on a cooling rack for 5-10 minutes, then dig in.

Camille's Borsht

BORSHT					SUBMITTED BY: Camille Craw
1/2 to 3/4 Head of Cabbage
1 Can of String Beets
1 to 2 Medium Carrots
3/4 to 1 Medium Onion
1/3 C Tomato Sauce
1/8 C Flour
1/8 Cup Vinegar
1 Bay Leaf
1 to 2 Large Cloves of Garlic
Chicken Bouillon
Salt and Pepper
Plenty of Vegetable Oil
Cut onions into strips and shred carrots on a cheese grater. Sautee the onions and carrots together
in some oil until cooked through.
While your onions and carrots are cooking, make 6-8 cups of chicken stock using your bouillon
depending on how thick you want the borsh (I usually use about 6 1/2).
Shred your cabbage cabbage with a knife and cook it in the chicken stock for about 15 minutes.
Combine your beets, vinegar and tomato sauce in a small pan and warm them, mixing well.
Put your 1/8 cup of flour in a pan and heat it slightly with some oil. Then add hot stock to it to thin
it out until it's soupy.
When all the above is done combine everything in the pan of cabbage and chicken stock.
Crush your garlic into the mix, salt and pepper, add your bay leaf and put it in the flour/oil mix you
just made. Let it all simmer for 10-15 minutes. You should also let it sit a little after that (they
recommend 1/2 hour).
It is a tradition to put a dollop of sour cream in your bowl with the borsh, but it's up to you.