Holy Cow! http://holycowvegan.net Vegan Recipes Sat, 25 Jul 2015 13:00:33 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Sprouted Bean and Quinoa Pulao http://holycowvegan.net/2015/07/sprouted-bean-and-quinoa-pulao.html http://holycowvegan.net/2015/07/sprouted-bean-and-quinoa-pulao.html#respond Sat, 25 Jul 2015 13:00:33 +0000 http://holycowvegan.net/?p=8207 A quick introduction today to a recipe that’s going to gladden the hearts of those among you who call yourselves health nuts: my Sprouted Bean Quinoa Pulao. I cook healthy most of the time, but I honestly can’t think of the last time I made a recipe that made me feel like trotting around in...

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Sprouted Bean and Quinoa Pulao. Vegan. http://holycowvegan.netA quick introduction today to a recipe that’s going to gladden the hearts of those among you who call yourselves health nuts: my Sprouted Bean Quinoa Pulao.

I cook healthy most of the time, but I honestly can’t think of the last time I made a recipe that made me feel like trotting around in a halo. It has beans and quinoa and veggies, all in one pot, and it tastes awesome. Ask Jay, who gobbled it down for lunch and dinner and asked for more.

Sprouted Bean and Quinoa Pulao. Vegan. http://holycowvegan.netSprouted Bean and Quinoa Pulao. Vegan. http://holycowvegan.netI have waxed on about sprouts in the past, so I won’t subject you to more. Enough to say that the sprouts put this awesome recipe over the top. I used a tiny little bean that’s commonly used in Indian kitchens, matki or moth beans. These tiny, oblong, brown beans are packed with protein, fiber, iron and calcium. For those of you who have never tried these magical little beans, I’d advise hauling yourself over to an Indian store– or just shop for them online. They may not sprout into a big tree overnight, or put a bag of gold coins in your lap, but they will make you strong enough to fight a giant. Almost.

If you’d rather take the easy way out, you can also try this recipe with mung beans.  Either way, you won’t go wrong.

Happy weekend!

Sprouted Bean and Quinoa Pulao. Vegan. http://holycowvegan.net

Sprouted Bean and Quinoa Pulao
 
Prep time
Cook time
Total time
 
Vegan, gluten-free, no sugars
Author:
Recipe type: Main
Cuisine: Indian
Serves: 10 servings
Ingredients
  • 1½ cups dry matki or moth beans, sprouted (Here's a quick primer on sprouting)
  • 1½ cups quinoa
  • 2 tsp coconut or other vegetable oil
  • 4 cloves
  • 4 pods of green cardamom, slightly crushed so they open
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 medium red onion, diced
  • 5 spring onions or scallions, sliced
  • 1 large green bell pepper, diced
  • 2 carrots, finely diced or grated
  • 2 green peppers, like serrano, minced (remove seeds for less heat)
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • ½ tsp turmeric
  • 1 tsp paprika (optional)
  • 2 medium tomatoes, diced, or 1 cup cherry tomatoes, halved.
  • ¼ cup chopped coriander
  • Salt to taste
Instructions
  1. Parboil the sprouts, in a pot or in a microwave. To parboil in the microwave, place the sprouts in a microwave-safe bowl, add a cup of water, cover, and nuke at high for 15 minutes. Remove carefully, stir the sprouts, and nuke again for another 15 minutes. To parboil on the stove, cover the sprouts with water, bring to a boil, cover and cook for 20-30 minutes or until they are tender but not mushy.
  2. Heat 1 tsp of oil in a saucepan.
  3. Add the cardamom, cloves, and bay leaf and saute until they just start to turn color.
  4. Add the washed and drained quinoa and stir-fry for a couple of minutes until the quinoa seems rather dry.
  5. Add 2½ cups of water and salt to taste. Bring the quinoa to a boil. When most of the water has been absorbed, turn the heat to the lowest setting, put on a tight-fitting lid, and let the quinoa cook for 15 minutes.
  6. In another, large saucepan, add the remaining oil.
  7. Add the cumin seeds and when they become slightly darker, add the onions and saute until transparent. Add the ginger-garlic paste and saute another minute.
  8. Add the serrano, scallions, bell pepper and carrots and saute for a few minutes until the bell peppers soften.
  9. Add the coriander powder, garam masala, turmeric, and paprika, if using. Stir well to mix. Add a couple of tablespoons of water to prevent the spices from burning, and continue to saute until the vegetables are cooked to the doneness you desire. I like the bell peppers to still have a little bite.
  10. Add the cooked quinoa and sprouts and mix well together. Add the coriander and cherry tomatoes and toss in.
  11. Serve hot with some poppadums.

Sprouted Bean and Quinoa Pulao. Vegan. http://holycowvegan.net

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Savory Cucumber Pancakes, Fat-Free and Gluten-Free http://holycowvegan.net/2015/07/savory-cucumber-pancakes-fat-free-and-gluten-free.html http://holycowvegan.net/2015/07/savory-cucumber-pancakes-fat-free-and-gluten-free.html#comments Thu, 23 Jul 2015 13:00:12 +0000 http://holycowvegan.net/?p=8182 Cucumber. Now here’s a vegetable that knows how to give and give and give for very little in return. Each spring, I plant a cucumber vine because there’s nothing as potent as a fresh, cooling, absolutely refreshing slice of cucumber to beat the humid summer blues we endure in D.C. Each year, it rewards me with armfuls...

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Savory Cucumber PancakesCucumber. Now here’s a vegetable that knows how to give and give and give for very little in return.

Each spring, I plant a cucumber vine because there’s nothing as potent as a fresh, cooling, absolutely refreshing slice of cucumber to beat the humid summer blues we endure in D.C. Each year, it rewards me with armfuls of cucumber despite my confirmed lack of gardening skills (Desi will swear to it) and my absolute reluctance to water anything that grows in the ground (isn’t it a job for the rain?).

Savory Cucumber PancakesJay, on the other hand, is fascinated with gardening and watching things grow. He also loves cucumbers and last Sunday he spent an hour getting every weed out of the garden patch after I planted a horror story in his gullible little head about how the weeds were going to smother  the cucumbers and stop them from growing (now is that smart parenting, or what!). Every time he sees a cucumber that has grown big enough to actually look like one, he starts hounding me on whether he can pick it and eat it. He’d happily eat cucumbers for breakfast, lunch and dinner, that one.

Yesterday, I managed to sneak a cucumber past Jay to make these, some of my favorite summer treats: Cucumber Pancakes.

Savory Cucumber PancakesYou will rarely find cucumbers in Indian restaurant food, outside of Cucumber Raita, but there are ways and ways that people across India use this vegetable. More often than not it is cooked, which seems rather counter-intuitive because cucumbers are so darn good just fresh and raw. But the cooked recipes are superb too and well worth trying.

Cucumber Pancakes are a rather traditional food in the Konkan region of India, where my father comes from, and they are usually made with rice flour, cucumbers, and a few spices. But in this recipe I have for you today I veered slightly away from tradition to make the pancakes healthier and — if possible — tastier. I used a mix of rice and chickpea flours to balance the proteins, and I added another favorite garden find that screams summer: mint. Mint and cucumbers are an absolutely dazzling — and natural — flavor combination, and in these pancakes they are spectacular together.

Savory Cucumber PancakesThe cucumbers cook just slightly in the heat from the skillet, so they retain their freshness and flavor, but soften up just enough to perfectly complement the crispy pancakes. You can make these pancakes completely fat-free: just use an oil spray to coat the skillet. If you do decide to use oil, all you have to do is brush some lightly on the skillet.

Cucumbers are a really healthy food for you– didn’t I just say they give and they give?

  • They contain anti-inflammatories that promote brain health.
  • They are naturally low in calories — one of the leanest foods you can eat, in fact, with just 16 calories in a cup.
  • They are mostly water, making cucumbers a great food to keep you hydrated in the dog days of summer.
  • They regulate your digestion.
  • The antioxidants in cucumbers fight cancer and make your skin glow.

You’re probably up to your ears in cucumbers by now from reading this, but honestly, I can’t stress this enough: there’s just something about the taste of the cucumber in this pancake that is absolutely mindblowing.

You’ll just have to make them to find out.

Savory Cucumber Pancakes

Savory Cucumber Pancakes, Fat Free
 
Prep time
Cook time
Total time
 
Vegan, gluten-free, fat-free, no sugars
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 8 pancakes
Ingredients
  • 1 large cucumber, grated (I use the larger holes on the grater because I like to taste the cucumber in the pancake. Don't peel the cucumbers-- there's no need to.)
  • ½ cup brown rice (or white rice) flour
  • ½ cup chickpea flour
  • 2 tsp grated ginger
  • 2 tbsp grated red onion
  • 1 serrano or other green chili pepper, minced (remove seeds for less heat)
  • 2 tbsp finely chopped mint
  • Salt to taste
Instructions
  1. Place the grated cucumber, juices and all, in a bowl. Add the remaining ingredients and mix thoroughly.
  2. Let the mixture stand for about 15 minutes so all the waters in the cucumber have expressed. That way you'll know exactly how much water to add to make your batter.
  3. Now add enough water to make a fairly runny batter-- it should be slightly runnier than your average pancake batter so you can make the pancakes quite thin. They just are better and crispier that way.
  4. Heat a nonstick or well-seasoned cast-iron skillet. Spray on some oil and pour about ¼th of a cup of the batter on the skillet. Cook the pancake until the underside is golden, then flip over and cook the other side.
  5. Serve the pancakes hot with chutney. They are even great with some ketchup.

Savory Cucumber Pancakes

**

More cucumber recipes on the blog:

Low-Fat Cucumber Cake

Cucumber Mint Sabzi

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Mushroom Ragout http://holycowvegan.net/2015/07/mushroom-ragout.html http://holycowvegan.net/2015/07/mushroom-ragout.html#comments Tue, 21 Jul 2015 13:00:10 +0000 http://holycowvegan.net/?p=8152 This vegan Mushroom Ragout is the perfect accompaniment to pasta or grilled tofu steaks.  It’s rich and creamy and full-bodied and will be adored– I guarantee — by herbivores and omnivores alike. I made this ragout during our trip this past week to Ocean City, Maryland, a gorgeous beach that’s just a two-and-a-half-hour drive from Washington, D.C.....

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Vegan Mushroom Ragout. http://holycowvegan.netThis vegan Mushroom Ragout is the perfect accompaniment to pasta or grilled tofu steaks.  It’s rich and creamy and full-bodied and will be adored– I guarantee — by herbivores and omnivores alike.

I made this ragout during our trip this past week to Ocean City, Maryland, a gorgeous beach that’s just a two-and-a-half-hour drive from Washington, D.C.. We had rented a condo close to the beach and it had a great kitchen so I could do what I love best — relax by cooking some good food. Desi and I grew up close to the sea — he in Madras, me in Bombay — and we both have great memories of spending our childhoods at the beach with family and friends. But although Jay lived in Bombay all his life before he came to us, he had never actually seen the sea, which is really ironic because you are never really more than a few miles from the sea anywhere in the city.

DSC_0310It was an amazing experience to see the wonder in his face as he stood in the ocean, holding our hands tight, letting the unpredictable waves lash at his legs. But even more than the sea, he was looking forward to the sand, and making castles in it with his brand new tools. Since he doesn’t like doing anything by himself, and he makes friends easily, he soon found a family making a gorgeous sand castle who let him join in. He then wandered around the shoreline looking for sea shells they could decorate the castle with.

DSC_0320Opie traveled with us to Ocean City because, at 13, he is now too old for us to feel very comfortable about leaving him in daycare or even with a housesitter. He needs to get his medications on time each day, and he gets really unhappy and nervous when he doesn’t have us around. Although he wasn’t allowed on the beach, he did have a good time napping in the condo (he loved the cool, tiled kitchen floor) and taking slow walks around the parking lot.

DSC_0326On to the Mushroom Ragout, which will, seriously, blow your mind. I love the creamy velvet sauce and the meaty bite of the mushrooms with pasta, but this sauce is so versatile you could serve it over almost anything. I love making this with a variety of mushrooms because I love all of those textures, but you can definitely go with just one kind. I used four: crimini, button, enoki, and bunashimeji mushrooms.

Vegan Mushroom Ragout. http://holycowvegan.netMushroom Ragout. http://holycowvegan.netI know there are many out there who detest mushrooms, but there are some very good reasons why this humble little fungus is considered a superfood and is worth trying. It has potent anti-cancer properties, is chock-full of Vitamin D which is a difficult nutrient to come by in a vegan diet, and is good for your heart. Big bonus, there are many, many varieties of mushroom and each of them is uber-tasty. As you can tell, I have been in love with mushrooms for as long as I can remember and I can’t imagine why anyone in their right mind would reject them.

Here’s the recipe. Au revoir!

Mushroom Ragout. http://holycowvegan.net

Mushroom Ragout
 
Prep time
Cook time
Total time
 
Vegan, gluten-free
Author:
Recipe type: Sauce
Serves: 8 servings
Ingredients
  • 5 cups mixed, chopped mushrooms
  • 1 tbsp extra virgin olive oil
  • 4 shallots, minced
  • 4 cloves of garlic, minced
  • 6 large leaves of basil, cut into ribbons
  • ½ cup red wine
  • ¼ cup cashews, soaked and blended into a smooth "cream" with 1 cup water
  • 2 tbsp soy sauce or tamari (for gluten-free eaters)
  • ¼ cup chopped parsley
  • Salt and ground black pepper to taste
Instructions
  1. In a large skillet, heat the olive oil.
  2. Add the shallots and garlic and saute until softened and translucent, about five minutes on medium-low heat. Add some salt and ground black pepper as the shallots cook.
  3. Add the mushrooms and turn the heat to medium-high. Let the mushrooms express all their liquid and let the liquid evaporate.
  4. Turn off the heat, add the red wine, then turn the heat back on.
  5. Let the mushrooms cook in the wine until the wine has mostly evaporated. Add the soy sauce or tamari.
  6. Add 1 cup of water and stir to mix. Bring the sauce to a boil and let it cook 10 minutes.
  7. Add the basil leaves and the cashew cream. Stir well and let the sauce warm through until it just simmers.
  8. Turn off the heat and garnish with parsley.
  9. Serve hot.

Mushroom Ragout. http://holycowvegan.net

**

More mushroom recipes from the archives:

Easy Pepper Mushroom Stir-Fry

Railway Mushroom Curry

Mushroom Spinach Stew

Malaysian Mushroom Korma

Black Rice Risotto with Mushrooms

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Creamy Cauliflower Curry (Malai Gobi) http://holycowvegan.net/2015/07/creamy-cauliflower-curry-malai-gobi.html http://holycowvegan.net/2015/07/creamy-cauliflower-curry-malai-gobi.html#comments Sat, 11 Jul 2015 13:00:08 +0000 http://holycowvegan.net/?p=8134 I have for you today a creamy, luxurious, delicious Cauliflower Curry that’s going to make you lick your fingers, then the plate, and then the serving bowl. Because it’s that good. In India, cauliflower is cooked in a million different ways, although outside India its identity is usually narrowed down to a few restaurant dishes like...

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Creamy Cauliflower Curry. Malai Gobi http://holycowvegan.net

I have for you today a creamy, luxurious, delicious Cauliflower Curry that’s going to make you lick your fingers, then the plate, and then the serving bowl. Because it’s that good.

In India, cauliflower is cooked in a million different ways, although outside India its identity is usually narrowed down to a few restaurant dishes like Aloo Gobi or Gobi Matar or the Indo-Chinese classic, Gobi Manchurian. But the fact that the cauliflower, like the potato, is a pretty blank slate flavor-wise makes it a perfect vehicle for all of those amazing spices so integral to Indian cooking. You can turn it into a sumptuous kofta curry, add it to a dal, stuff it into a paratha, or use it to top off a pilaf. With cauliflower, it seems, you just can’t go wrong.

Creamy Cauliflower Curry. Malai Gobi http://holycowvegan.netBut this recipe for Malai Gobi is one of my favorite ways to eat this versatile vegetable. For one, it’s much simpler than it sounds: in fact, you need no more than half an hour to put it together, cooking and all. You can even use a bag of frozen cauliflower florets and no one would be the wiser. Best of all, it is so tasty that if you serve it up to company, you will have them eating out of your hand. Figuratively, I think.

If you have kids who hate cauliflower, you might want to try this dish on them. The creamy cashew-coconut sauce is subtly spiced and at the same time utterly flavorful, making it perfect for picky little eaters. But it’s an adult-pleaser too, and then some more.

Here’s the recipe, and I’m off now to enjoy the rest of my day. Here’s wishing you all a perfect weekend.

Creamy Cauliflower Curry. Malai Gobi http://holycowvegan.net

Creamy Cauliflower Curry (Malai Gobi)
 
Prep time
Cook time
Total time
 
Vegan, no added sugars, gluten-free, paleo-friendly
Author:
Recipe type: Side
Cuisine: Indian
Serves: 6 servings
Ingredients
  • 1 medium head of cauliflower, separated into small florets
  • ½ cup cashews, soaked in water for 30 minutes, then drained (these are by far the best cashews I've ever tasted)
  • 1 cup coconut milk, like So Delicious (not canned)
  • 2 tsp coconut oil
  • 1 small onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 2 green chili peppers, like serrano
  • ¼ tsp ground black pepper
  • 1 tsp green cardamom powder
  • 1 tsp chat masala
  • Juice of ½ lemon
  • 1 tbsp kasoori methi (dry fenugreek leaves)
  • Salt to taste
Instructions
  1. Blend the cashews and coconut milk into a very smooth paste. Set aside.
  2. Heat 1 tsp of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
  3. Transfer the onions to a blender, add ¼ cup of water and the chili peppers and blend into a smooth paste.
  4. In the same saucepan, heat the remaining teaspoon of coconut oil. Add the onion-ginger-garlic paste and bring it to a simmer.
  5. Add the cauliflower florets and ½ cup of water along with the cardamom powder, pepper, chat masala, and kasoori methi.
  6. Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
  7. Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
  8. Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.
  9. Serve hot with rotis or naan.

Creamy Cauliflower Curry. Malai Gobi http://holycowvegan.net

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Hot Dog Pretzel Buns http://holycowvegan.net/2015/07/hot-dog-pretzel-buns.html http://holycowvegan.net/2015/07/hot-dog-pretzel-buns.html#comments Thu, 09 Jul 2015 12:00:43 +0000 http://holycowvegan.net/?p=8122 Hot dogs. Don’t even get me started on them. I have an intense love for down and dirty street foods and when I moved to the United States, hot dogs fast became one of my favorites. On outings, I’d make a beeline for carts selling hot dogs to get one or even two. Friends would...

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Pretzel hot dog buns. #vegan #wholegrain Hot dogs. Don’t even get me started on them.

I have an intense love for down and dirty street foods and when I moved to the United States, hot dogs fast became one of my favorites. On outings, I’d make a beeline for carts selling hot dogs to get one or even two. Friends would tell me where to find”gourmet” hot dogs and I’d rush to buy some and grill ’em up. And all the while, Desi, his nose up in the air, would refuse to take a single bite, saying: “I can’t imagine how you can stand those things.”

Well, as much as I hate to admit it, Desi was right.

Pretzel hot dog buns. #vegan #wholegrain

Hot dogs are one of the worst foods you can put into your tummy, being highly processed and filled with chemical preservatives. Later, a firm vegan and working for the Physicians Committee for Responsible Medicine, a nonprofit that advocates vegan nutrition, I learned more about the terrible effects that processed meats, like hot dogs, can have on your health, from colorectal cancer to hypertension (not to mention the suffering of the poor animals who die for them). When grilled, these little wieners get even more dangerous and carcinogenic.

My job at PCRM was in media relations, and one of the projects I headed up was pitching the evils of processed meats to the media. I worked on so many hot-dog stories (my most exciting moment was when I got a call from Jon Stewart’s producer for a segment on our hot-dog billboards) that when I left PCRM for another job, my coworkers gave me a send-off with a hot-dog theme, veggie dogs and all.

Pretzel hot dog buns. #vegan #wholegrain

I still haven’t lost my love of hot dogs, and to date I will pick up a packet of veggie dogs on most supermarket trips. Veggie dogs are delicious, and although processed too, the fact that they are not made of meat means they are much better for you. Now, we have another veggie-hot-dog fan in the house: Jay.

The recipe I have for you today is these nifty little pretzel hot-dog buns that are just the perfect vehicle for that grilled veggie dog.

I adore pretzels– another great American street food — and a pretzel bun wrapped around a veggie dog is my idea of bliss. These are part whole-wheat, which even makes them rather virtuous.

The process for making these is a little long, but it’s by no means complicated and you’re sure to get results if you follow the steps carefully.

In fact, I’m running to the kitchen right now to get myself a veggie dog. Join me!

Pretzel hot dog buns. #vegan #wholegrain

Hot Dog Pretzel Buns
 
Prep time
Cook time
Total time
 
Vegan, wholegrain, no refined sugars. Adapted from this recipe.
Author:
Recipe type: Bread
Cuisine: American
Serves: 8 buns
Ingredients
  • 2 cups whole wheat flour
  • 2 cups unbleached all-purpose flour
  • 2 tbsp vital wheat gluten (optional)
  • 2¼ tsp (1 packet) active dry yeast
  • 1 cup non-dairy milk like soy or almond
  • 1 tbsp vegetable oil
  • ½ cup water
  • ¼ cup maple syrup
  • 2 tsp grated or minced garlic
  • ½ cup baking soda
  • Sea salt
Instructions
  1. Heat the non-dairy milk along with the maple syrup and water in a saucepan to about 110 degrees or until just warm enough to dip a finger into, but not scalding.
  2. Place the liquid in a large bowl and sprinkle on the yeast. Let the mixture stand for about 10 minutes or until the yeast is frothing.
  3. Add the two flours and wheat gluten, if using. Add the garlic.
  4. Knead on medium speed for about 6-7 minutes until the dough is smooth and elastic.
  5. Remove the dough to a flat surface, flour the surface lightly, and knead into a ball,
  6. Cut the dough into eight equal parts. Roll each piece into a ball and let them stand, covered, about 15 minutes.
  7. Roll each piece into a cylinder about seven inches long, on a lightly floured surface, sealing any edges tightly and tucking them underneath.
  8. Place the buns on a baking sheet,pr surface, about two inches apart, cover with a towel, and let them stand for 30 minutes.
  9. Bring 8 cups of water to boil in a large pot. After the water boils, on low heat or with the heat turned off momentarily, add the baking soda.
  10. Restart the stove if you turned it off, and add the pretzel bun logs to the boiling water, cooking each side for 30 seconds.
  11. Remove them and place them on a parchment-paper-lined baking sheet, about an inch apart. Immediately sprinkle on some sea salt.
  12. Cut three slits on the top of each bun. Place the buns in a preheated 425-degree oven and let them bake for 13 minutes.
  13. Remove and cool on a rack.

 

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Whole Wheat Chocolate Chunk Bars http://holycowvegan.net/2015/07/whole-wheat-chocolate-chunk-bars.html http://holycowvegan.net/2015/07/whole-wheat-chocolate-chunk-bars.html#comments Sat, 04 Jul 2015 13:00:16 +0000 http://holycowvegan.net/?p=8036 These Chocolate Chunk Bars are crispy on the outside, chocolaty and gooey in the middle, and just perfect all around. Even better, they’re whole wheat. And nutty with one of my favorite baking nuts, pecans. Oh, and wait. Did I say they were chocolaty? I got home from work today and I couldn’t wait to...

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Chocolate chunk bars, whole wheat and with no refined sugars #veganThese Chocolate Chunk Bars are crispy on the outside, chocolaty and gooey in the middle, and just perfect all around.

Even better, they’re whole wheat. And nutty with one of my favorite baking nuts, pecans. Oh, and wait. Did I say they were chocolaty?

Chocolate chunk bars, whole wheat and with no refined sugars #vegan

I got home from work today and I couldn’t wait to get my hands on them. There’s something about desserts made with wholegrain that make reason fly out of the window, so far as my brain is concerned. Yes, I know they still have sugar in them. And I know they still have some fat. But can I have some more, please?

And with these bars, you can actually have some more without feeling too awful about it (don’t overdo it, though– it is dessert, after all). But isn’t chocolate supposed to be good for you? And nuts? Everything in moderation, right?

I am off to enjoy my long weekend now, with a Chocolate Chunk Bar on the side. Happy Fourth of July, all!

chocolate-chunk-bars

Whole Wheat Chocolate Chunk Bars
 
Prep time
Cook time
Total time
 
Vegan, wholegrain, no refined sugars
Author:
Recipe type: Dessert
Serves: 24 2-inch squares
Ingredients
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ tsp grated nutmeg
  • 2 flax eggs (2 tbsp flaxmeal mixed with 6 tbsp water)
  • 2 cups semisweet chocolate chips
  • 1½ cups pecans, lightly toasted
  • 1¼ cup maple syrup (substitute partly with turbinado sugar, if you wish)
  • 2 tsp pure vanilla extract
  • ½ cup vegetable oil
  • 1 Earth Balance buttery stick, softened and at room temperature
Instructions
  1. In a bowl, mix the whole wheat flour, baking powder, sea salt and nutmeg.
  2. In a larger bowl, beat together the butter, oil and maple syrup until well combined (best to do this with an electric mixer)
  3. Add the vanilla and flax eggs and beat them in
  4. Add the flour mixture, half at a time, beating it into the liquid after each addition. Scrape down the sides of the bowl with a spatula after each addition
  5. Add the chocolate chips and pecans and mix well to integrate.
  6. Spray a 12 X 8 inch baking pan with oil and flour it.
  7. Spread the batter into the pan, using your fingers or a spatula to even out the surface.
  8. Bake in a 350-degree oven for 35 minutes.
  9. Remove to a rack, let it cool completely, then cut into squares or bars.

Chocolate chunk bars, whole wheat and with no refined sugars #vegan

**

More chocolate goodness:

Banana Coffee Cake with Chocolate Streusel

Chocolate Bread

Nearly Fat-Free Chocolate Brownies

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