I am excited to share this recipe with you because, in vegan baking, the basics–like Blondies–just have to be just right. And I have experimented endlessly to dave you the trouble.

As an egg replacement, I highly recommend Neat Egg, a new product to me, which I found at Kroger.

3/4 cups firmly packed brown sugar, light or dark
1/2 cup vegan butter, melted
1 cup plus 2 tablespoons all-purpose flour
1/4 plus 1/8 teaspoon baking soda
1 vegan egg substitute (I like Neat Egg)
1/2 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
1/4 cup chopped pecans or walnuts

Preheat oven to 375 degrees and grease and flour a 5 by 9″ loaf pan. Place all the ingredients in a medium to large mixing bowl and whisk until a thick batter forms. Fold in chips or chunks and nuts. Spoon batter into prepared pan and spread evenly to fill, but avoid packing down. Bake until light brown around edges and a toothpick inserted in the center comes out almost clean, about 23 minutes. Avoid over-baking. Remove from oven and let cool slightly, invert onto a rack, and cool completely. To serve, cut into squares or rectangles with a serrated knife.

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Yield: 2 to 3 servings

My secrets (and recipe) for PERFECT Vegan Cauliflower Puree–better than mashed potatoes! Rave reviews at last night’s Starlight Supper Club…

1) cook only until tender; avoid overcooking
2) after cooking, even if you steam the cauliflower in a bag, drain it well on paper towels
3) for 12 oz raw cauliflower, use 1 tablespoon vegan butter and 1 tablespoon vegan cream cheese; don’t omit the cream cheese!
4) fold in the zest of one quarter or more I have a large lemon–this is a game-changer!

12 ounces raw cauliflower florets (I used the steam-in-bag microwave variety)
1 tablespoon vegan butter
1 tablespoon vegan cheese
Sea salt and freshly ground black pepper
Zest of one quarter or more of a large lemon to taste
Optional: 1/2 teaspoon minced rosemary sizzled in 1 tablespoon melted vegan butter

Cook cauliflower just until tender, drain if necessary, and drain again on paper towels. Break up any large florets and process with vegan butter, vegan cream cheese, and salt and pepper to taste. Reheat if necessary and fold in zest just before serving. Drizzle with optional rosemary butter.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn