Monday, August 29, 2011
I'm just going to go ahead and say it...even though I have several more recipes that I want to try. If you want GREAT Vegan recipes. If you want family friendly recipes tweaked to fit your family's likes and you want them to be healthier versions--you probably need to go ahead and get a copy of Peas and Thank You. Sarah has a lot of recipes available at her site. But there is something to be said about being able to hold a book in your hands and mark up pages, dot them with ingredient specks and add comments.
I'm hanging onto this book.
I still haven't mentioned the soup. The Lemon Lentil Soup I made last weekend. Delicious.
And I may come back and tell you how tasty it was.
But I have to ramble on and on about the two bars I made last night. I had to taste test them because they are for dessert tonight, and possibly a Vegan-squeam will be joining us. You gotta try the food if you think someone might get all weird about the ingredients. : ) A wonderful excuse dontcha think?
I mentioned that I didn't LOVE the cookies on Friday. Liked em...but was looking forward to trying the Peanut Butter Blondies with Ganache.
Go to the link and make them if you love peanut butter and chocolate combo items. They are GOOD. The ganache is made with Silken Tofu. I'll be honest. Even though we've been playing around with tofu for a few years, and have been really using it since April, I had not even encountered Silken Tofu. I didn't realize it's a different animal (uhhh actually non-animal...pardon the slip). Don't look in the cold case with the other tofus. It's on the shelf in the ethnic section of the store. The difference is that the silken doesn't have the water packing and doesn't have to be drained. Plus, it's shelf stable. Plus, and the biggest plus, it doesn't have much taste at all. Tofu, even though it's supposed to be tasteless has flavor. Kind of a synthetic taste that needs quite a bit of spice or sweet or whateves to conquer it. Silken Tofu is very mild. And WHAM! It makes an amazing Ganache. Going to be using it in all the baked/cold desserts that call for tofu now.
These bars are YUMMY!!!!!!!!!!!!!!! And you'd never know they weren't full of the worst of the worst. They taste as good as any decadent bar any restaurant, bakery, or box/bag can produce. Try it. If you love it. You need to stalk Peas and Thank You blog, if nothing else, and try some of Sarah's other recipes.
Double Chocolate/Single Chin Brownies. I didn't have high hopes for these. I do NOT like the texture of applesauce-subbed-for-fat-brownies. They are cakey and I'm just not a fan of cakey in my brownies.
The only applesauce I had in the house was cinnamon chunky. But I gave it a shot. I was SHOCKED at how good and texture-rich they were. I'm going to say I loved them. Really.