Strawberry Cobbler

Super easy, quick and *insanely* tasty!

No amounts given - I always just eyeball the amounts according to the baking dish I use.  Fortunately with cobbler you can't really go wrong.

Because I use bananas to temper the tartness of the rhubarb far less sugar is required.  I typically make a large lasagna dish sized portion and only need 1/4 cup sugar in the base.  I have my mother-in-law to thank for the banana - rhubarb trick.

base ingredients:

• sliced rhubarb
• sliced strawberries
• sliced bananas
• zest of one orange
• small amount of sugar of your choice
• 1 - 2 Tbsp cornstarch

topping:

• 2 1/2 cups rolled oats (not quick oats)
• 1 to 2 handfulls slivered almonds
• 1 to 2 handfulls walnut pieces
• dash of salt
• 1/4 cup oil of your choice
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Method:

In a large bowl combine all base ingredients and transfer to a baking dish.

In a medium sized bowl combine the dry topping ingredients, then drizzle in the oil and maple syrup while stirring to combine very well.  Add in the vanilla extract and mix well.  Spread over cobbler and bake at 350 degrees 30 minutes or until slightly golden on top.

Ultra-Moist Brownies

I adapted this recipe from a conventional brownie recipe I found in the local paper.  It's probably the best and easiest homemade brownie recipe I've come across.  The brownies are tender, gooey, and very sweet!

Ingredients:

• 3/4 cup cocoa powder
• 1/2 tsp baking soda
• 2/3 cup vegan butter (I use Earth Balance), melted (divided use)
• 1/2 cup boiling water
• 2 cups granulated sugar of your choice
• 1/2 package firm silken tofu (I use MoriNu brand)
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 + 1/3 cups all purpose flour
• 1 + 3/4 cup vegan chocolate chips

Method:

Preheat oven to 350 degrees.

Line a 9" x 13" baking dish with parchment paper and set aside.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in one third cup of the melted butter until mixture is smooth.  Stir in the boiling water until mixture is smooth and thick.  

Combine the other 1/3 melted butter with the silken tofu in a small blender (I use a NutriBullet) and blend until smooth.  Add to the cocoa mixture, add vanilla and salt.  Mix well. 

Add sugar, mix to combine well, then add the flour and chocolate chips all at once. Stir just until incorporated.  

Scrape batter into prepared baking dish and bake 35 - 40 minutes, or just until the edges start to pull away from the paper in the pan.  It's better to underbake these than bake them too long.  Cool completely in the pan, then cut into squares.