HELLO! I had such a fun weekend and I really wanted to post about it. I did A LOT of cooking and baking and prematurely collecting the few changed leaves that have fallen from trees.
I found out that H’s parents have a Sugar Maple. Since one of my goals is to tap one for maple syrup, I tried to convince his dad to let me. He said no, but I have until March which is plenty of time to get him to give in. I also tried to convince them to get a bat house last spring, and they have not, so this endeavor may be over before it’s even started! I also am not really a pushy person. H, has a copy of Getting to Yes I’ve been meaning to read it, but I feel bored just thinking about doing so. However, I could read it and use the tactics in the book to convince H’s dad of these things I want to do at his house.
On Saturday H and I met friends to grill outside at a park. I made a batch of my hummus and some awesome vegan cheez crackers. I also made two ingredient pumpkin brownies, they also happen to be (mostly) vegan and the easiest things I ever made!
Crackers are a pantry staple for us. H, will eat a box of brown rice Triscuits for lunch. Not exactly a great meal idea, but a departure from eating a bag of Doritos’s (he has a tomato powder addiction). I like a good cracker also. Another goal I have is to only buy essential base ingredients at the store and make everything we consume at home. With busy lives ahead, I am not sure I would ever attain this. But maybe, so many of my favorite bloggers are self sustaining.
I’ve tried several different recipes but this one was really great! I adapted this from Chef Chloe’s recipe for Vegan GoldFish Crackers.
Although I did not shape them into little fish, which would have been cute! I think they came out looking very nice:
Vegan Cheez Crackers
1 cup wheat flour (and a little more for when you are rolling the dough out)
2 tablespoons noosh! (my favorite)
1/4 teaspoon onion powder
1/8 teaspoon tumeric (for color and health!)
5 tablespoons butter (i used earth balance)
3 tablespoons cold water
1 teaspoon salt and pepper (to taste)
- preheat oven to 375 degrees f
- in a large bowl combine all the dry ingredients, making sure they are mixed well
- you are then going to “cut” in the margarine in you can use a knife or food processor for this. You want the mixture to look kind of crumbly.
- add the water, and mix slowly until it becomes a dough!
- roll out your dough as thin as you can (Chef Chloe says, 1/8 inch!)
- i used a small jar to cut out circles, but you can make whatever shapes you want!
- bake for 10-15 minutes remove when slightly brown and fragrant
The other item I made for our day at the park were these two ingredient pumpkin brownies made with a box of brownie mix. I usually don’t use box mixes but I had to try this technique. Sometimes you can get brownie mix for under a buck or even less if you are using a coupon, so this is a frugal and easy AND low fat way to make a treat in a pinch!
However, these brownies do not really taste like pumpkin. Pumpkin just takes the place of the fats and liquids in the recipe, and because it has a neutral flavor the chocolate takes over the palate.
1 family size box brownie mix
1 15 oz can of pumpkin
Oil for greasing the pan
- preheat oven to 350 degrees f
- grease your pan with oil
- mix the brownie mix and pumpkin together until a smooth batter is formed
- add to pan and bake for 20-25 minutes for a 13 x 9 ” pan (which is what I used)
- remove when the sides start to come away from the pan
- let cool and enjoy!
Please refer to the box or website for exact instructions on how long to cook depending on pan size and material! I linked the instructions to the Duncan Hines, Chewy Fudge Brownie Mix, which is the kind of mix I used.
If you are a strict vegan, and are concerned with bone char in sugar, you probably won’t want to eat these! If you click on the ingredients tab of the link above you can also see that the ingredients used in boxed mix are not the healthiest. I have not checked but I’m sure a natural food store would sell a healthier alternative.
I am not vegan, but I have a mostly vegan kitchen. I also try to eat meat and dairy free most of the time.
This recipe is mostly for fun and is something that you can make if you don’t have a lot of time.