Tofu brownies and John Deere

This tofu vegan brownie is, just maybe, as good as my all-time favorite brownie recipe that I've been making for more than 20 years.

This isn't a late April Fool's joke!

My daughter, the vegan, has been trying out vegan brownie recipes for years, always with disappointing to disastrous results. But last week she hit the jackpot with this tofu brownie so moist, dark, rich and chocolatey that we devoured the whole pan right away and she had to make a second batch.

She's had several recipe requests since she mentioned it on Facebook, but since Facebook isn't conducive to recipes, I'm putting it here. Let us know if you try it! Warning: It may be vegan, but it's not low fat.

Deluxe Cocoa Brownies

From "Vegan Cookies Invade Your Cookie Jar"

An awesome book

by Isa Chandra Moskowitz and Terry Hope Romero

3 oz. firm silken tofu, like Mori-Nu
1/4 C. nondairy milk
1/2 C. canola oil
1 C. sugar
2 tsp. vanilla
1 C. flour
1/2 C. unsweetened cocoa powder
1 Tbs. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt

1. Preheat oven to 325. Line 8x8" pan with parchment paper. It should cover sides and bottom.
2. Puree tofu, milk and oil in blender or processor until smooth and fluffy.
3. Transfer to mixing bowl and use fork to vigorously beat in sugar. Add vanilla.
4. Sift (VERY IMPORTANT) flour, cocoa powder, cornstarch, baking powder and salt. Use spatula to fold and mix batter until smooth. Pour into prepared pan and smooth out the top.
5. Bake 30-32 minutes. Let cool at least 15 minutes.

(NOTE: Julia added about 3/4 C. chocolate chips, I think. You can also add 1 C. chopped nuts.)

From brownies to ... freshly mowed grass.
A sure sign of spring

 is the sight of our neighbor Dick

on his beloved John Deere.

He had to wait a loooong time

for the rain to stop,

but it finally took a break this weekend.

 

Have a great week!