This giveaway is now closed. Thanks for all the entries!
I recently received a copy of a wonderful new Vegan resource cookbook for review.
I call it a resource book because it is like an encyclopedia for Vegan cooking and baking. Zsu really takes us through all the aspects of Vegan food prep and beyond with everything from sweet to savory, menu planning to getting your pantry ready to eat a plant based diet. She’s broken down the basics like recipes for broths, sauces, cheese, dressings, tomato sauces. Everything is organized in the book for a great kitchen to cook in.
Soft Pretzels, Mushroom Stroganoff, a Deli Reuben, step by step instructions for Bacon Tofu, Soups, Everyday Main dishes, Casseroles and of course, desserts…. this book has it all.
Before you get your hands on her new book, Zsu’s website, Zsu’s Vegan Pantry will give you a good idea of just how talented she is in creating beautifully well written recipes and vegan living ideas. She has a great knack in communicating complicated steps in simple, well designed ways for even the most novice of cooks.
“Everyday Vegan Eats: Family Favorites from My Kitchen to Yours” is available now for pre-order at Amazon.com.
Today Zsu has asked me to highlight one of her desserts from Everyday Vegan Eats: Family Favorites from My Kitchen to Yours”
Fudge Brownies with a non-dairy caramel sauce topping.
The batter for these luxurious brownies is thick and fudgy like the name suggests. And the optional caramel drizzle – just the right touch.
I did a few tweeks in my batter for these fudgy beauties, only because of my own frugality in the kitchen, ie: it’s what I had on hand. I used a dark chocolate cocoa powder instead of plain and I used date sugar instead of white organic. The brownies themselves are not overly sweet but the chocolate chips and caramel pump up the sweet for a great balance of flavor. I also used a 7 X 5 inch pan instead of the 8 X 8 suggested in her recipe. I baked them in a convection toaster oven at 300 degrees to adjust for the thinner batter in my pan and they came out just perfectly at 30 minutes cook time.
Zsu has shared with all of us the recipe for her Vegan Fudge Brownies to sneak a peak at all the wonderful ideas in her book. Plus she has offered one of my readers a chance to win a copy of her new book.
Thanks Zsu ♥
- 2/3 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon sea salt
- 1/3 cup (2 ounces) semi-sweet chocolate chips
- 1/4 cup grapeseed or sunflower oil
- 2 tablespoons mashed ripe banana
- 2 teaspoon pure vanilla extract
- 2/3 cup natural sugar
- 1/3 cup plain unsweetened vegan milk
- 1 tablespoon flax seed meal
- 1/3 cup semi-sweet chocolate chips (optional)
- 1/3 cup finely chopped toasted nuts (optional)
- Preheat the oven to 325°F. Line the bottom of an 8-inch square baking dish with a long strip of parchment paper, folding the paper as needed. The paper should hang out of the top of the pan; when the brownies are baked you then lift up on the two opposite edges of the paper to cleanly remove the brownie from the pan. Alternatively, generously oil the pan and set aside.
- In a bowl, sift together the flour, cocoa, and baking powder. Stir in the salt and set aside. Melt the chocolate chips and oil in a small bowl in the microwave in 30-second intervals until soft. Alternatively, melt the chips and oil in a double boiler. Stir the chips and oil until combined.
- Using a blender or electric hand mixer, blend the melted chips and oil, banana, vanilla, sugar, milk, and flax meal until combined. Stir the flour mixture into the wet mixture. Fold in the chocolate chips, if using. Transfer the batter to the prepared baking pan. Sprinkle with the nuts, if using.
- Bake until a toothpick inserted in the middle of the pan comes out with a few moist crumbs attached but no wet batter, 20 to 45 minutes, depending on the kind of pan you use. Glass baking dishes need longer baking time. If your toothpick comes out completely dry, the brownie has over-baked, but is still tasty. Cool in the pan on a wire rack for 30 minutes. Remove the brownies by pulling up on the parchment paper overhang. Cut into squares.
- For the caramel sauce, you'll just need to pick up a copy of Zsu's book for yourself now. Please do, it's a wonderful resource for every cook.
- From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.
I don’t need to describe these fudgy brownies any more……….you can just see with your own eyes how they’ll taste once you make them.
Would you like to win a copy of Zsu’s Everyday Vegan Eats: Family Favorites from My Kitchen to Yours” for yourself? Of course you would. It’s fabulous!
Just leave a comment below on why you think you need this wonderful book for yourself.
For extra entries you can do any of the following, or all:
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6 total entries possible.
Please leave a seperate comment for each entry option letting me know each one.
Each of your comment(s) will count as 1 entry for the giveaway. 1 winner will be chosen at random. U. S. residents only please.
Contest ends May 20th, 2014.
by Zsu Dever
Vegan Heritage Press
P.O. Box 628
Woodstock, VA 22664-0628
More from my site
- VeganUnite.com – ‘Be the change you want in the world’ – Site launch May 12th
- Creamy Non-Dairy Raspberry Walnut Vinaigrette