For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
I did it.
Vegan Mofo 2014 has come to an end. Big deep sigh.
Later this week I’ll be posting a recap of all 26 recipes. This, by the way, is what 26 recipes look like:
But today I want to talk about tomorrow.
Tomorrow I celebrate my 8th year anniversary of eating and living vegan. I’m fairly sure that many people did not have a lot of faith in me when I began my journey and I don’t really blame them. At that point in my life my track record for sticking with big decisions wasn’t the best. But that didn’t matter to me because I was certain. My decision to transition to a vegan lifestyle came with such conviction that it seemed to be the only way I could possibly live. It continues to be one of the best decisions I have ever made and one that fuels my mind, body, & spirit. If you’ve never read my series on why I choose vegan, I urge you to do so.
And so I had to end Vegan Mofo and begin my 9th year as a vegan with something sweet and indulgent. Fudge-y, gooey, & oh so rich these vegan zucchini brownies have me looking into the next 8 years with anticipation and excitement.
- 8 ounces vegan chocolate chips
- 1 stick (1/2 cup) non-dairy butter, cut into 4-6 pieces
- 1½ cup granulated sugar
- 2 tsp vanilla extract
- 2 cup shredded zucchini (unpacked)
- ½ cup applesauce
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper so that the paper hangs over opposite sides. Spray with cooking spray and set aside.
- In a double broiler (or bowl placed over a pot of steaming water) melt the chocolate and butter completely, stirring occasionally. Remove the chocolate from heat and let cool slightly, about 10 minutes.
- Meanwhile, in a small bowl combine flour, baking powder, and salt and set aside.
- Place shredded zucchini and applesauce in a blender and blend until pureed, scraping down the sides as necessary.
- Mix the sugar into the cooled chocolate. Once combined, add zucchini/applesauce mixture and stir again. Gently fold in the flour mixture.
- Pour the batter onto the prepared baking sheet and bake for 40-50 minutes. You want the brownies to be slightly under-baked so that a knife inserted in the middle comes out with moist crumbs on it.
- Let cool completely.
- When ready to remove from the pan, pull up on the overhanging parchment paper. Slice into 2" pieces.
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