the two Ls

the two Ls

Sunday, March 11, 2018

double chocolate vegan brownies

photo later

I have been reading more Gena Hamshaw. I have always enjoyed her blog so when I saw her cookbook  (Food 52) at the library I immediately checked it out and ran home. These brownies are really good and more cake-like than my protein brownies. More dessert-ish. Yummy.

2TB warm water
1 TB flax meal
1 1/2 cups whole wheat pastry flour
1 1/2 cups Monkfruit sweetener  (Gena used sugar but I wanted to see if I could eliminate the sugar. Monkfruit erythritol sweetener is a 1:1 replacement ratio)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1 TB instant c espresso powder
1 1/4 cups non dairy milk
1/2 cup oil (your fave. I used olive oil.)
2 teaspoons vanilla extract
1/2 vegan chocolate chips
handful of pecans

1.Preheat oven to 350. Oil an 8x8 pan. Next time I will try a 9x12 for flat brownies)

2.In small bowl mix water and flax meal.

3, In large bowl mix flour, sweetener, cocoa powder, baking powder, salt and espresso powder

4. Whisk together liquid ingredients with flax meal. Add to dry ingredients.

5.Pour batter in prepared pan.

6. Place chocolate chips and pecans on top. Press into brownies.

7. Cool for about a half hour and cut into squares. 

7.Bake 45-55 minutes or until toothpick comes out clean.

Side note .. check out Dr Greger's post about erythritol as a powerful antioxidant.

Roasted broccoli with avocado pesto

What an amazing cooking day this has been!!!!! Out of all the recipes this is my fave I could eat it all day long. Broccoli!!! I love you wild thing! it all began at the book sale today. it was 10. bag day..whoopie! Straight to the cookbook, art and fiction sections. I found Brandon Brazier's book Thrive foods. how have I missed this book in my life? Wow! I have many recipes marked to try. My hubby gave this a 10! (and he's not even fully vegan yet) get the book!

3 pounds broccoli, florets and some stem. I didn't measure and its ok.
2 TB melted coconut oil (normally I try to omit the oil, but don't do's a main player)
salt and pepper

1 medium avocado
5 or so garlic cloves (the more the merrier!)
3 cups packed fresh parsley (mega vitamin C and K and don't forget iron)
1/4 cup freshly squeezed lemon juice
2 heaping teaspoons dulse
you can use salt and pepper- I didn't 

1.Preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper
2. Toss the broccoli with the melted coconut oil and sprinkle with sea salt and pepper. Spread on the baking sheet. Roast for 15 minutes , turning halfway through.
3.While broccoli is cooking make the sauce. Mask avocado and drop into a food processor. Give it a whirl. Then add everything else. Whip it together. It should be a smooth paste.
4. In a large bowl toss the avocado sauce into the hot broccoli. then arrange on serving plate and garnish with parsley.
5. Devour

Tuesday, February 27, 2018

creamy carrot ginger bisque

This yummy soup is from Food 52  Vegan, recipes by the wonderful Gena Hamshaw.I have followed her blog for a long time and am enjoying the book as well.

broth or water
3/4 cup diced onion
1/2 cup diced celery
1- 1/2 to 2 " piece of ginger, chopped finely
4 cups veg broth
1 - 1/4  pounds carrots, chopped- I didn't skin them, but it might have tasted even better if I did.
 1 medium red potato  skinned and chopped
1- 1/2 TB curry powder (I make my own)
1/3 cup savory cashew cream (Make more and you can use it on top of the soup for serving beauty.)
coconut bacon pieces  (I added these and they are marvelous!)

1.Heat a little bit of broth toe saute the onion, celery and ginger. Saute till the onion is clear and translucent. About 8 minutes.
2.Stir in broth, carrots, potato, and curry powder. Bring to a boil. Decrease heat and maintain a simmer. Cook till carrots are tender. About 25 minutes.
3. Transfer  half of the soup to the vitamix. Blend till creamy. Do the same for the other half. Stir in 1/3 cup cashew cream.
4. Top each bowl with a swirl of cashew cream and a handful of coconut bacon.

Savory cashew cream:
2 cups of cashews- soaked for at least 3 hours
1 to 2 TB  fresh lemon juice
1 cup cold water

Put cashews in food processor or high speed blender. Blend a little. Add lemon juice. Then add water till desired consistency.
It can store in the fridge for about a week. You can do so many things with it. Check it out.

Monday, February 26, 2018

mocha cheesecake- no bake!!!!!

I found this in the No Meat Athlete cookbook. I took out the crust.
One note- The coconut milk should be the canned variety. I like the whole food brand as I have had bad luck with some brands that won't separate. Refrigerate this overnight so that the fat and liquid separate. It should have a solid half and a liquid half. remember to soak cashews when you put the coconut milk in the fridge.


one 13.5 full fat coconut milk can.
1 TB agar powder
1 TB plus  1 teaspoon instant coffee crystals
1/4 cup maple syrup
1/4 cup water
1/2 teaspoon vanilla extract
1 cup raw cashews. Soak them over night in water.
2 TB unsweetened cocoa powder

Separate the coconut liquid and solids. Put the liquid in a saucepan and the solids in a high speed blender.
In the sauce pan add the agar, coffee, maple syrup, water and vanilla. Whisk to combine. Then over medium heat allow the mixture to come to a simmer. Bubbles should form. Cook about 3 minutes. Agar should be dissolved.

In blender blend coconut milk solids and cashews. Keep scraping from the sides so they blend completely. With the blender on low add the ingredients from the sauce pan little by little.  Combine till smooth and delicious.

Set in the fridge for at least 3o minutes. Decorate as desired. I used fresh raspberries and slivered, blanched almonds.
Next time I will make a crust (maybe of vegan cookie crumbs or sliced banana. On top of that I will add a melted layer of chocolate. We aspire for great... not just good. The burger night crowd agreed.

Friday, February 16, 2018

savory tofu skins (yoba)

My framer, Bosco, gave me some yoba and a brief talk about how to make this. He said any marinade you like will do. I will be experimenting. It's yummy.

Nori seaweed sheets (I used Emerald Cove)
 1/4 - 1/2 cup whole wheat pastry flour
A few sprays of oil for frying
3 yoba folds
marinade (I suggest one below, but take your choice)

1/2 cup nutritional yeast
1/2 cup Tamari
2 TB apple cider vinegar
2 TB balsamic vinegar
2 TB vegan Worcestershire sauce
a few shakes of liquid smoke
2 teaspoons Dijon mustard
a little  pepper
a little Tumeric
Mix these together then soak yoba in the marinade.

After they have soaked, dredge in flour then wrap in a nori sheet. Fold the yoba inside the sheet.
Pan fry with a tiny bit of oil. Slice thinly and gobble up!
I used the extra marinade as a dipping sauce.
Thanks Bosco!

Saturday, February 10, 2018


I got the basic outline for this delicious Romesco sauce from the new Engine 2 Cookbook. I changed things to make it faster. I will give you my version. Buy the Esselstyn's new book for their yummy recipe. It's a keeper!

The basics: one Pizza crust , 1 red pepper and a few shavings of vegan Micynos smoked mozzarella cheese.

1 12oz jar Safeway fire roasted red bell peppers
1/2 cup or so of Muir Glen fire roasted tomato sauce
a few cloves roasted garlic (I happen to have it in my fridge- you could just use regular garlic)
1 slice whole wheat bread
1/2 cup almonds
1/4 cup hazelnuts
2 TB Balsamic vinegar
1 TB smoked paprika

Toast the nuts and bread at 350 for 10 minutes
Then add everything to the Vitamix or Cuisinart . And whammo! delicious sauce!

I put it on top of the frozen Engine 2 whole wheat pizza crust I had. Next I layered some slivered red peppers, more sauce and a small light layer of the vegan cheese.

Pizza 2-serious yum
On pizza crust put layer of times times romesco sauce and thin layer of tomato sauce. Then layers of artichoke hearts, roasted red pepper, jar of mushrooms and the smoked vegan cheese on top  it was awesome. 

Sunday, January 28, 2018

baked blueberry oatmeal


  • 2 cups old-fashioned rolled oats
  • 2 cups unsweetened almond milk (or another unsweetened plant milk)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons maple syrup
  • 1 cup blueberries (fresh or thawed frozen blueberries)


Preheat oven to 375 degrees Fahrenheit.
Mix all ingredients thoroughly in a 4cup baking bowl. Bake 45 minutes or until the top is slightly browned. Serve with a sprinkle of cinnamon and more almond milk. Yum.
This recipe came from Rip's blog- Engine 2. He makes it in 4 ramekins. I didn't have ramekins.
The more pudding like feel is very different that my hockey puck oatmeal.

Note - This oatmeal is best the day it is cooked. I have refrigerated and microwaved it but it's simply not even close.