Vegan Double Chocolate Zucchini Loaf

This is a great loaf to have around for the holidays.  Great Vegan recipe, full of flavor, and to die for.

You need to make this right now... I promise.

2 oz unsweetened baking chocolate
3 eggs worth of egg replacer
2 1/4 cups flour
2 1/4 cups granulated sugar
1 1/4 cup vegetable oil
2 cups grated zucchini
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 package vegan chocolate chips


Pre-heat oven to 350

1.  In a small bowl, prepare egg replacer as per directions on box.

2. In another small microwave safe bowl, melt the baking chocolate.  Only 20-30 seconds at a time of heat and then stiring, so as to not burn the chocolate.

3.  In a medium/large bowl, add sugar, oil, zucchini, vanilla, melted chocolate and prepared egg replacer, blend well until all ingredients are evenly mixed.

4.  Add flour, salt and cinnamon to the mix in the bowl.  Blend until thoroughly mixed.

5.  Stir in vegan chocolate chips.

6. Pour batter into 2 - 9x5 greased loaf pans, or one greased cake pan.

7.  Bake in over for about 75 minutes, or until inserted toothpick comes out clean.

Let this cool on a rack for a while before trying to remove from pan.  Take out of pan carefully so to not cause loaf to break.  Serve slightly warm, with a little margarine..  its awesome.... BE A MAN!.

Perfect Double Chocolate Chip Cookies

Not to toot my own horn, but I have been known for making some pretty awesome chocolate chip cookies. I modified my recipe to make it DOUBLE CHOCOLATE! You heard right, my famous cookies now come in double chocolate!

Makes about 3 dozen

1 1/2 cup granulated sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa
2 eggs
1 cup butter (softened)
1 tsp vanilla
1 package (300g or close to 10.5oz) semi-sweet chocolate chips (I use PC Decadent)


Preheat oven to 350 degrees


1. In a medium-large bowl, blend butter and sugar until smooth, use a fork, it works well.

2. Add the eggs and vanilla, and mix until perfectly blended.

3. In a separate bowl, blend flour, cocoa, salt, baking soda evenly.

4. Blend dry ingredients into the sugar/butter/egg mixture. Mix until evenly mixed.

5. Stir in whole pack of chocolate chips.

6. Everyone else will say here to drop spoonfuls of dough onto a baking sheet. I don't like this, I prefer to get my hands in here now (BE A MAN). I roll a ball about 2" in diameter, then place them on an un-greased baking sheet. This causes cookies to all be about the same size, and to all cook perfectly even.

7. Bake for 8-10 minutes. Let cool for about 2 minutes on baking sheet, then move to a cooling rack. Place in an air tight container once almost cool, this will keep them chewy for longer.

Vegan Mint Brownies - Just in time for the holidays!

My vegan chocolate cake created quite a stir.  I had people from all over the world checking it out.  To follow it up, I figured something Vegan, geared for the season was in order.

These brownies are made with love, and are 100% vegan friendly.
Give 'em a try!

2 cups flour
2 1/4 cups sugar
1 cup cocoa
1 tsp salt
1 tsp baking powder (keep if you like more cake like, eliminate if you like it to be more dense)
1 cup water
1 1/4 cup oil
1 tsp vanilla
1 tsp peppermint extract


Preheat oven to 350

1.  Blend all dry ingredient together evenly in a medium-large bowl, a wire whisk helps with this.

2. In a medium bowl, blend wet ingredient together.

3.  Add wet ingredients to dry, blend until smooth.

4.  In a 9x14, oiled and then dusted with cocoa, pour batter in, and even out in the pan.  Place in over, and bake for aproximately 30 minutes, or until firm.

Wait until cooled, and then it is safe to cut and or add icing.

To make icing:

3 cups icing sugar
3-4 tbs water (or more, or less, make it the consistency you like!)
1 tbsp oil
1/2 tsp pepperment extract
3-4 drops green food coloring.

Add oil and water to the icing sugar in a bowl.  The amount of water is relative to the texture you'd like the icing.  Add slowly to get your desired texture.  Add the food coloring at the end once icing is the way you'd like it.  Blend until smooth

Spread over brownies.
Add crushed candy cane for a nice festive topping.

Eat it up, and don't tell people it's vegan, and they'll never know the difference.
And remember, BE A MAN!

Baked Garlic Asparagus with Parmesan cheese

The picture is a whole meal, but lets focus on the asparagus.  This is a killer way to do asparagus.  It will convert the people that don't like to eat there "greens" into little bunny rabbits!  Extremely simple to make.

1 Bunch asparagus
3 cloves garlic
olive oil
salt
pepper
fresh grated parmesan cheese

1.  Finely mince garlic.
2. Using a large zipper freezer bag, add about 1/4 cup olive oil. 
3.  Add garlic to bag.  Mix and Squish with your hands, let sit as long as possible, overnight if you have time.
4.  Place Asparagus into the bag (after washing and breaking ends off of course), and make sure garlic/oil covers the asparagus completely.
5. Place asparagus on  a baking sheet, add salt and pepper and sprinkle with a good amount of parmesan cheese.
6.  Bake in oven at 350 for 15-20 minutes.

Add another side, maybe some meat, or tofu... it will add a nice touch to you meal!

And as always, BE A MAN!

Beef and Portobello Burger with Asiago Cheese

Now here is some man food!  A burger.. but not just any burger, this is the ultimate burger. If you can find a burger lover that doesn't like this, I will... never mind...  it wont happen!

Burger (3 burger recipe)

1 lb ground beef

1/2 medium onion, finely diced

1/2 tsp garlic powder

salt and pepper (to taste)

1/4 tsp chili powder

1/3 cup BBQ sauce of your choice

Blend ingredients together evenly. Form into
Cook your favourite way.  BBQ is ideal.



Mushroom & Onion

3 large Portobello mushrooms
1 medium to large onion (sliced)
dash or two of garlic powder
oil or butter
salt & pepper

1.  Melt butter or heat oil in skillet, but keep on low heat
2. Add onions, salt and pepper, and garlic powder, cook until onions begin to brown.
3. Add mushroom tops to the pan, and cook for a few minutes, flip.. cook some more.


Putting it all together:

1. Place the mushroom cap/top on the heel of the bun.
2. Place desired cheese (or not) on the top of the mushroom.
3.  Add cooked burger patty on top of the cheese.
4.  Place the cooked onions on top of the burger.

Now dress the burger with any other desired topics

Now that's a burger, BE A MAN!

Creamy Garlic Hummus

My spin on an awesome dip/spread.  This dip is great with pita, or Indian naan, or even for dipping some fresh veggies.  Give it a try, you wont be disappointed.  Your guests will be asking for the recipe, I'm sure of it!   This would be vegan friendly if you use olive oil instead of mayonnaise.

1 can (540ml, 19fl oz) chick peas, drained
2-3 cloves garlic, minced well
2 tbsp lemon juice
1 tbsp tahini (sesame paste)
2 tbsp mayonnaise (or olive oil, this will make it Vegan friendly!)
1 tsp dried chives
salt and pepper

1. In a blender, (or Magic Bullet), add and blend all ingredients until smooth.  Add salt and pepper to taste.
2.  Enjoy it, because it's awesome!  BE A MAN!

Homemade Pancakes

I dont know about you, but my daughter LOVES her pancakes.  I used to use the instant complete mix, until I read the ingredients.  If I cant pronounce it, I'm not sure if I should be eating it.  Here is my pancake recipe, tastes great, and eveyone will be asking for more.

1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
1 cup milk
1 egg
3 tbsp oil


1.  In a medium bowl, mix all your dry ingredients.  I use my wire whisk to make sure it's mixed great.

2.  In a separate small bowl, mix egg, oil and milk.  I use my wire whisk here again to beat ti all together.

3.  Add the wet mix to the dry mix, and use the wire whisk to blend until smooth.

4.  Now, use your favourite griddle, frying pan, or cast iron skillet (the latter being my favourite), and heat and oil your selection.  Heat the pan nice and hot, but not so hot your oil in the pan burns.  Pour batter in.  It will form some air bubbles and will become dull around the outside edges when it's time to flip.  Keep an eye, these can cook fast.

5.  Add some butter or your favourite table syrup or maybe some fruit... its a beautiful thing!  Aunt Jemima might even cry.

Bon appetit!   BE A MAN!

The best Butternut Squash soup you've ever had!

This past summer, I grew some beautiful butternut squash in my garden.  Some soup was in order.  I checked my cupboards and checked my crisper, and found just what I needed.

2 butternut squash.. Peeled and cut up.
3 potatoes peeled and cut up.
5 carrots peeled and diced
2 stalks celery diced.
1 medium onion diced.
1 carton (900ml or about 30oz for my American friends) Campbell's vegetable soup broth.
3/4 cup half and half (10%)cream, or 18% cream.
3 tbsp butter
2 red peppers
1 yellow pepper.
Salt
Pepper
Ground ginger


1. Put squash, potato, carrots, onion and celery in large slow cooker or stock pot.
2. Add broth. Add butter. Top up with water til vegetables are just about covered.
Simmer on low for an hour or so. Or a few hours in crock pot on low to medium.
3. Put cooked vegetable/broth into blender (might take 2 or more time filling blender).
Blend til smooth. Pour back in pot. Add your cream. 

4.When all soup is blended/ puréed, add salt pepper and ginger to taste. Put back on stove on low.

Preheat oven to 400.

5.  Cut open peppers from top and remove core/seeds.
Brush with olive oil. Place on baking sheet, bake in oven until pepper skin starts to change to darker colour, about 30 mins or so.
6.  Take peppers out of oven, let cool for 10-15 minutes.  Peel the skin off them (should come off easily), then place in blender, and purée them. Add to soup.

Taste, add more salt... Taste.. Add more salt... Add more salt... Ahh... Perfect. Eat it up.  BE A MAN!

Boterkoek your Oma would approve of!

This is a fantastic recipe for Boterkoek, or Dutch "Butter Cake".  I dated a girl in highschool who was Dutch.  Her Oma made a killer boterkoek.  This is the best I can do to match it. 

2/3 cup salter butter - (let warm on counter so its not hard, or microwave 15 seconds)
1 cup sugar
1-1/2 tsp almond extract
1 egg
1-1/2 cups flour
1/2 tsp baking powder

Pre-heat over to 350

1.  In a medium bowl, blend butter, sugar and almond extract.. use a fork, BE A MAN!  Mix until its totally blended into a creamy paste, if it gets too melty, put in fridge for a short time.
2. Beat your egg up in a second bowl, put about a teaspoon worth or so aside for later.  Mix egg into sugar/butter mixture.
3. Add flour, baking powder in a separate bowl, mix well, then add to main mix.  Mix well!
4.  Press "dough" into a glass pie plate, smooth out.  Some people like to drag a fork across it now to add some texture to the look. Totally your call.
5.  Add 1 tsp water to the little bit of egg you saved.  Mix it up real nice, and then brush it over the dough.
6.  Bake for approximately 30 minutes.  Cake should begin to brown, like my picture.

Take it out, let it cool... cut like a pie, and try to only eat one piece!

Vegan Chocolate Cake that everyone will love!

A while back, my wife was having sinus issues, and was trying to eliminate things for her diet to see if it would help. She went vegan.   At some point, an event came up, and a cake was needed..... And this is what I came up with after blending and perfecting all other recipes I found.

3 Cups Flour
2 Cups sugar
1/2 cup cocoa
1 tsp salt
2 tsp baking soda
2 tbsp white vinegar
1 tsp vanilla
2/3 cup oil
1-1/4 cup water
3/4 cup apple sauce.

Pre-Heat oven to 350.

1.  Blend dry ingredients in a medium to large bowl.  Blend well, we dont want to see and lumps of flour or cocoa.

2.  Add water, apple sauce, oil, vanilla and finally the vinegar.  Whisk together by hand, we don't need to use a powered mixer here... BE A MAN!

3.  Oil, and dust 9x14 cake pan with cocoa.  Pour in batter.

4.  Bake in over for 35-40 minutes, or until slightly firm and an inserted tooth pick comes out clean.

Enjoy!

I like to drizzle Agave Nectar on top (available at your local health food store) and then dust with powdered sugar!  Don't be scared of a cake with vinegar, its excellent.  This cake is safe for any vegetarian or vegan.