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!