Have you ever just wanted to curl up next to a dessert and just snuggle? That’s what Isa’s Macadamia Blondies did to me when I made a batch. My first of what will be many batches, I’m certain. These decadent Maple Syrup drenched Blondies are just one of so many recipes that I’ve tried in the past few months from her newest book
from Da Capo Lifelong Books
Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decades ago. In 2003, she created the Post Punk Kitchen community access TV show to give vegans something to watch. In conjunction with the show, she also started the PPK website to support an online vegan cooking and baking community. And having been quite the punk rocker in my day and now being a Vegan for the last 3 years myself – let’s just say I fell in love this summer with Isa and her newest, coolest recipe collection. ♥
This book is edgy, like Isa. It’s delicious and looks at food with a cruelty free mindset while still being ‘in your face’. She loves food and she loves animals. Her two passions meld together perfectly in ‘Vegans with a Vengeance’ and We are now the lucky recipients of that creative mind in enjoying her recipes in our own kitchens.
Her book title says it all:
This Black Bean and Quinoa Soup from the book was my first love affair with Isa. Simple to make, inexpensive and the avocado garnish she suggests makes it “over the edge” fabulous along with a pinch of red pepper flakes.
Next I hooked up with Isa’s ‘Apple Pie – Crumb Cake’ Muffins. My endorphins soared…
Imagine that you’re off on a nice Autumn day hike in the woods….
It’s a cool day so the heat of the walk isn’t so bad but you’ve been on the trail with nothing but a warm bottled water to build up your endurance for hours.
Just then, Isa appears on the trail carrying a steaming hot freshly baked pie. She scoops out a fist full hot, chewy, spicy, sweet apple pie and hands it over to you in a wrapped up in a muffin foil.
A few of these cinnamon, crunchy dreams will get you though the next 10 miles of your day for sure!
They ooooooozze with Fall spicy flavors and crisp, sweet fruit. Really a mind blowing burst of flavors here….
And then there were Isa’s Macacamia Blondies…..
You’ll be fightin’ for the crumbs here folks!
I’m left speachless. Blondie perfection packaged in a cruelty free package just for you ♥
- 2 3/4 cups All-Purpose Flour **
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 6 oz. Firm Silken Tofu ( the vacuum-packed kind)
- 1/4 cup Unsweetened Almond Milk (or preferred nondairy)
- 1/3 cup Canola Oil
- 2 cups Granulated Sugar *
- 2 Tbs. Vanilla Extract
- 1 1/4 cups Raw Macadamia Nuts, partially chopped and partially ground ( see notes)
- 1/4 cup Refined Coconut Oil
- 2 Tbs. Light Brown Sugar
- 1/4 cup Maple Syrup
- 1 cup Raw Macadamia Nuts, coarsely chopped
- Preheat the oven to 350 F. Lightly grease a 9 X 13 inch baking pan.
- Prepare the dough: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
- In a blender, whiz the tofu with the milk until smooth. Add the oil, granulated sugar and vanilla, and blend again.
- Pour the tofu mixture into the flour mixture and use a trong fork or electric hand mixer to combine until smooth. Fold in the Macadamias. The batter will be thick and have a cookie dough consistency. Spread in the baking pan and bake for 25 minutes.
- IN a saucepan over medium heat, combine the oil, brown sugar and maple syrup, and heat until the sugar dissolves. Increase the heat to bring to a boil, and boil for 1 minute. Stir in the nuts and remove from the heat.
- Remove the Blondies from the oven and pour the topping over them, return to the oven, and bake for 15 more minutes, until the topping is really bubbly.
- Let cool completely before serving; the topping should harden to a caramel-like consistency. Slice into sixteen squares, or get fancy and slice into triangles.
- * I used Coconut Sugar
- ** I used fresh ground Oat flour in my Blondies and didn't have any problem with the rise.
- *** I also used Apple Sauce in place of the Canola Oil to lower the calorie count.
- For the best texture, the macadamias should be partially ground and partially chopped, which is achieved in a food processor with about 30 pulses. If you don't have a food processor, then chop all the macadamias, put half of them aside, and continue to chop the others or grind them in a blender until they resemble coarse crumbs.
Da Capo Lifelong Books is graciously offering 2 of my readers a free copy of Isa’s new book.
The contest runs till August 30th. U. S. and Canadian residents only please.
Other worthy mentionalbles from the book that I’ll be trying out very soon: Maple-Mustard-Glazed Potatoes and String Beans, BLT Mac & Cheeze, Green Goddess Garlic Pizza, Fresh Corn Fritters – just to name a few. Isa’s ‘Vegan with a Vengeance’ isn’t filled with a lot of ‘Vegan theory’ but does have a great instruction section on how to revamp your kitchen to be a kinder, plant based canvass for your diet. There are plenty of beautifully done pictures and wonderfully detailed but not overly complicated recipes instructions and a great conversion section for ‘Veganizing’ your diet using simple substitution suggestions.
Good luck everyone from me and Miss Jules.
I was provided a copy of ‘Vegan with a Vengeance’ for review. All opinions are my own.
More from my site
- Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!
- “The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’