Brownies and Cashews and Dates, Oh My

While I was never one for cooking, I used to bake all the time. Whether it was a birthday, Christmas, Valentine’s Day, Thursday… there was something about the progress I enjoyed, and always went down a treat. It helped when I couldn’t think of what to get someone, and everyone appreciates home made cake, right?

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I’d tried my hand at gluten free baking before, and it turned out pretty well- my mum was having some friends round at Christmas time and I had various intolerances to work with. There wasn’t a crumb left, but thankfully I’d used some of my excess batter to make cupcakes.

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I made my dad cookies and a birthday cake, with two different kinds of frosting. For my boyfriend’s birthday I’d sprung for two tickets to see The Cure in London, so in order to save pennies I made Valentine’s Day muffins. If there was an occasion, I would bake for it, I guess is my point.

Vegan baking should’ve been a relatively easy transition, but there was a reason why baking was always a cheap alternative: I pretty much had all of the staples at home anyway. I just had to add embellishments. Vegan baking meant buying in a whole load of new ingredients, and from the offset it seemed like it could be pretty costly. Alot of cake recipes seemed pretty oil-heavy too, which I wasn’t keen on.

When my best gal Claire asked folks to bring along food-shaped treats for Sheri‘s surprise birthday, I was a little stumped. Surely most folk’s instincts would be to bring sweet thangs? Should I just bring hummus? Does anyone like ‘that guy’?

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After agonising over some recipes I’d printed off, it hit me. I’d pretty much perfected my ol’ brownie recipe. I’d always managed to nail the crust on top/chewy on the inside ratio. Adapting it to a raw, vegan recipe was just crazy enough to work. I’d also found a three-layer cake recipe which I, umm, borrowed my idea for a base from. Not only that but it tasted exactly like a Nakd Cashew Cookie bar, meaning I’ve stumbled upon a way of saving myself a fortune. A little late and unsurprising, really- the Nakd bars have all of two ingredients. Why I never thought that before, I dunno.

These aren't the vegan brownies- they were gone so fast I didn't manage to get a picture. Which can only be a good complaint, no?

These aren’t the vegan brownies- they were gone so fast I didn’t manage to get a picture. Which can only be a good complaint, no?

I wasn’t sure about flavour combos: when making brownies before, I’d tossed in some cinnamon, ginger and nutmeg. But I’d also tossed in eggs and milk. Without this, or actually baking the recipe, the dark chocolate taste was pretty strong. Then I remembered I had some peanut butter to use up and raspberries are in season, so PB&J it was. Necessity is the mother of invention, after all.

PB&J Raw Vegan Brownies

For the base: 

100g(ish) dates

150g cashews

Desiccated coconut (optional, but damn tasty)

1 tbsp peanut butter

For the Brownies:

150g coconut oil

150g cocoa powder

1 punnet of raspberries

2 tbsps peanut butter (or however much you want, really)

100g(ish) dates (I could’ve used more than I did, but I’d only bought one packet so…)

  • Soak the dates and cashews in some warm water for at least 20 minutes to soften them a wee bit (in separate bowls, that is).
  • Chop the dates to make it easier to blitz, and mix them with the cashews and coconut. Give it a good seeing to with a hand blender- any blender is fine, but I only have a hand blender, and it’s easier to gauge consistency.
  • Stir in the peanut butter to retain its crunchiness, mix well and spread the whole lot in a tray. Put it in the fridge or freezer until it sets. Mine didn’t set properly because I added the chocolate mix too quickly, so don’t rush it.
  • Put some hot water in a bowl, and put your coconut oil in a jug. Put the jug in the bowl until the oil has completely melted, or it’ll be weird and lumpy.
  • Put the cocoa powder in a bowl with the dates, and add the coconut oil. Give them a quick blend until they’re all nicely mixed.
  • Toss in the raspberries and peanut butter and blend until they’re as smooth as you like.
  • I tossed the raspberries in some sugar before adding a couple of teaspoons in. If it’s a wee bit on the bitter side, vanilla extract or liquid sweetener will sort that right oot.
  • Spread on top of the (hopefully now set) cashew base and leave in the fridge until firm. Sprinkle some icing sugar over the top, cut it into squares and try not to eat the whole goddamn tray.

As I said before, I didn’t leave my base to set for long enough. It wasn’t a total disaster as I flipped the brownies and claimed it was frosting, but I’ll definitely leave it longer next time- I just didn’t leave myself enough time to do so.

Woman vs. Man vs. Food

After a very encouraging start yesterday, I spent yesterday doing my research, downloading recipes and mentally planning where I could buy everything. Working full time, it seems like a lot to fit in cooking and preparing lunches for the week, although I know in the long run it’s going to cost me less- both financially and time-wise.

I got a two week vegan menu plan from PETA.org, but it was from the American site so a lot of it’s gonna be either hard or impossible to find- or I wouldn’t want to use it anyway (canola oil, anyone?). Most of it looks like a case for clever substitution though, so I’m hoping it won’t be too difficult. In any case, who ever said a challenge was easy?

Armed with a plastic folder full of recipes, I headed to Asda and was pleasantly surprised at how cheaply I managed to pick up what I needed. I’d found this tex mex bean recipe on Domestic Sluttery but, as it was dinner time, wanted something a bit more substantial. I also wanted to practise my tofu making skills and add a kick, so I got a block of Cauldron smoked, firm tofu and substituted black beans and olive oil for kidney beans in chilli sauce. I usually douse most dinners in a healthy glug of chipotle sauce, so any alternative is entirely welcome.

I’d been dismayed to find out that two of my favourite cheeky weekend treats- Kopparberg cider and Crabbie’s Alcoholic Ginger Beer- aren’t vegan, and Kopparberg isn’t even vegetarian. Apparently they use gelatine in the filtration process, which made me hit the absolute boak. Thankfully Rekorderlig cider is fully vegan, and I found a plentiful supply. It can never be said that I don’t know how to prioritise!

It was with a heavy heart that I had to walk by a lonely Camembert in the reduced to clear section (weep) and the smell of the boy’s meat feast pizza in the oven was almost too much. And I didn’t even eat meat in the first place! The preparation process took my mind off such things though. I think if I were doing it every night, with stock piled ingredients, it’d be fine. After all, this was just a practise run. I actually think it turned out pretty well, and my pizza cravings were banished when I saw our dinners side by side!

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It was far more filling than I thought and there was still more than half left over. It might even taste a bit better now that the tofu has had time to sook up all the added spices. I’ve had it before, but I always expect it to taste like Quorn chicken and I’m always a little disappointed when it doesn’t.

Major food shopping is going to have to wait until the weekend when I have access to the car, so today I decided to give my system a wee break and ease up on the full-on fibre and protein assault. I found Alpro Soya yogurts for the same price as regular yogurts, and picked up some Nakd bars for a sweet treat. I was already a fan of them, and as long as I drop any pretence that they resemble chocolate in any way, I think we’ll get along fine.

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