I made these brownies last week for the Creatrix Certification and Training event I catered. The phrase “multiple orgasms” was used more than once to describe the experience of eating them.
I feel like these are a little too good to be true because they contain no animal products, no refined sugars, no grains and they’re quick and easy to throw together, and yet they’re by far my favorite brownies of all time. Including all the brownies I ate back in the days before I even knew what the word “vegan” meant.
- 1.5 tsp vanilla
- 3/4 cup applesauce
- 3/4 cup almond butter (or sunflower seed butter, hazelnut butter, a combination of all of those, etc. You can do up to 1/4 cup of peanut butter and still not have it end up tasting like peanuts)
- 1/4 cup maple syrup or agave
- 3 Tbsp coconut flour
- 1/2 cup cocoa powder or cacao powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips/chunks, melted (I melt them in a DIY double boiler, stirring constantly with a little almond milk or coconut oil)
- Optional: chopped walnuts, coconut, etc. for topping
1. Preheat oven to 350. Line a 8×8 pan with parchment paper or grease it well
2. Wisk applesauce together with vanilla, melted chocolate, nut/seed butter and maple syrup/agave
3. In a separate bowl, stir together the cocoa powder, coconut flour, salt and baking soda. Add to wet ingredients and mix thoroughly
4. Smooth batter into pan and sprinkle on any toppings if desired
5. Bake for 30 minutes (closer to 35 at high altitude), then let cool fully
PRO TIP: if you omit the baking soda and refrigerate these instead of baking them, this recipe makes amazing fudge! I can’t tell if I like the fudge version or the brownie version better.
This super-easy weeknight meal is healthy, cheap and filling. Cabbage leaves are boiled until soft and pliable, stuffed with a simple lentil-walnut “ground beef” and rice filling (though there’s a paleo variation, a nut-free variation and an even cheaper variation listed below), rolled up and smothered in tomato sauce, then baked. I ate these all the time while training for the Colfax Marathon because I needed hella nutrients but didn’t have as much time to cook for myself.
Yield: About 8 Servings
- 1 medium/large head green cabbage, rinsed
- 1 jar tomato-basil pasta sauce (for this recipe I like Simple Truth, which is Kroger’s generic organic brand*)
- Roughly 3 cups cooked brown rice (can be leftover)
- 1 1/4 cup green or brown lentils (or you can use 3 cups leftover cooked lentils)
- 1 bouillon cube or 2 tsp Better than Bouillon
- Roughly 1.5 cups walnuts, soaked for at least 2 hours or overnight
- 1.5 tsp chili powder
- 2 Tbsp balsamic vinegar
- 2 Tbsp tamari, soy sauce or liquid aminos
- 2 Tbsp Worcestershire sauce (the Kroger generic brand is vegan**)
- 3/4 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 3/4 tsp black pepper
- Optional: cayenne pepper, red pepper flakes or hot sauce to taste
Note: If you don’t have one or a couple of the seasoning ingredients, it’s not the end of the world. Just season the filling with what you have until it’s nice and savory and you’re happy with it. If you want to use oregano and basil instead of cumin and coriander, it’s your world.
- In a small, covered pot, bring 2.5 cups of water to a boil with the lentils and bouillon. Lower heat to medium and cook, covered, until lentils are soft but not mushy (about 20 minutes.) Remove lentils from pot and allow to cool
- In a large pot on high heat, boil roughly two quarts of water (or enough to cover the cabbage) with a teaspoon of salt. Cut around the core of the cabbage. You don’t have to cut the core out, but cut around it so that you can easily detach the leaves once they’re soft
- Once the water is boiling, add the whole cabbage. As the outer leaves cook and soften, gently detach them so that the leaves underneath can cook too. Once each leaf is soft and pliable, remove it from the water and drain in a colander
- Drain and thoroughly rinse the walnuts, then pulse in a food processor until broken into small crumbles. Add the cooled lentils and pulse until crumbly as well
- Empty the lentils, walnuts and rice into a large mixing bowl and mix together with all of the seasoning ingredients (chili powder, garlic powder, cumin, coriander, soy sauce, Worcestershire sauce, balsamic vinegar, pepper and optional hot sauce/red pepper.) Taste and adjust to your liking
- Preheat your oven to 350F. Spread a large cabbage leaf out on a cutting board and cut out a triangle of the thick, stem-like piece at the bottom so that it’s easier to roll up. Spoon about three spoonfuls of filling into the middle of the leaf and roll up like a burrito or summer roll, tucking in the sides. It doesn’t have to be perfect. Repeat with each cabbage leaf until your filling is used up
- Spread about half the tomato sauce onto the bottom of a 9×13 baking pan. Place each cabbage roll into the pan- it’s fine to get them really crowded. Once your cabbage rolls are all packed into the pan, spread the rest of the tomato sauce on top
- Bake uncovered for about 25 minutes or until the tops of the rolls are wrinkly
Use cauliflower rice and substitute soaked sunflower seeds and/or pumpkin seeds for the lentils. Use coconut aminos instead of soy sauce
Substitute soaked sunflower seeds and/or pumpkin seeds for the walnuts
Omit the walnuts and just use all lentils
*if you want to make your tomato sauce from scratch, knock yourself out
**I’m not in any way affiliated with or compensated by Kroger or any affiliated brand, I just recommend some of their products because they’re on the affordable end of the spectrum and fairly widespread across the US.