brownie cookies

Brownies, but in cookie form.  Bonus: no eggs, so even the squeamish can eat it raw!

INGREDIENTS:

A box of brownie mix

About a cup of apple sauce

A little bit of vanilla soy milk (you could use regular milk or even water, but I like this because it adds body and it's what I have on hand)

optional: extra flour

DIRECTIONS:
Preheat oven to 400.

Mix the apple sauce into the brownie mix.  It will take a while before it starts looking wet.  Add just enough soy milk to make a thick batter.  (I added a bit too much at first, so I added some extra cake flour to thicken it back up a bit.)  Chocolate chips or nuts would be tasty too.

Let it rest for a few minutes to thicken.

Dollop onto your favorite nonstick baking surface.  Give 'em space because they want to spread.  Bake 8-12 minutes (until no longer wet), then remove to cool.  I recommend eating them as soon as possible without burning your mouth because that severely impedes enjoyment.

Make sure the pan cools completely before you put the next batch on, you don't want too much extra spreading.

(photos coming soon)

Cooking Adventures: Pesto Pasta with Beans

This is part of clearing out the food that we still have. Also, it's a tasty vegan meal! And easier than pie.

Step one: the beans. I have here 1/3 cup each of dried pinto, small red, and kidney beans. Sort to remove rocks, rinse well, cover with a few inches of water, bring to a boil, turn off the heat, and then let sit covered for an hour.















Cover with fresh cold water, and simmer for an hour. Drain.

While the beans are simmering, cook the pasta according to the package directions (I have fettucine, but something like rotini or medium/large shells would be better).

Drain the pasta. Combine beans and pasta and toss with one jar of pesto.

Serve hot, with parm if you want (but we don't have any). Delicious!