Vegan Apple Brownies Ingredients
½ cup non-hydrogenated, nondairy butter (Earth Balance brand is great!) ¼ tsp sea salt 1 tbsp whole flaxseeds and 1/3 cup of water (equivalent of 1 egg) ½ cup white sugar ½ cup coconut sugar 3 medium apples, diced 1 cup unbleached flour ½ tsp baking soda ½ tsp baking nonaluminum powder ½ tsp cinnamon
Instructions
1. Preheat oven to 350 degrees. 2. In medium bowl, cream together nondairy butter, salt. 3. In a food processor or blender, whip flaxseeds and water to- gether until it reaches a thick and creamy consistency, about 2 minutes.
4. Combine egg substitute with butter mix and add the sugars and beat well.
5. Stir in apples and the rest of the dry ingredients. Blend well. 6. Pour into a greased and floured, 8-inch squared pan. 7. Bake for 40 minutes. 8. Let cool and cut into squares.
Enjoy with vegan vanilla ice cream or by itself!
Vegan Coconut Curried Lentils Ingredients
1 cup red lentils (sorted, rinsed, and drained) ½ large yellow onion, chopped 1 tbsp oil, (refined coconut oil suggested) 1 1/2 cups of water ½ vegan vegetable bouillon cube 1 cup canned coconut milk 1 tbsp curry powder 2 tsp garlic powder Salt and pepper, to taste
Instructions
1. In a large skillet, over medium heat, sauté onions in oil until translucent and soft.
2. Next, add curry and garlic powder. Stir to keep spices from burning.
3. After a minute, add water and vegetable bouillon cube. When cube has dissolved, add the coconut milk and stir.
4. Reduce to low heat, add red lentils and stir. 5. Cover with tilted lid and simmer gently for about 15 minutes (or until desired tenderness is reached). Salt and pepper to taste.
You can serve with brown rice or jasmine rice. Both are delicious!
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Soul Kitchen
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