It was another good week at Mother Hubbard’s Cupboard. We served 124 people black bean dip, pumpkin soup, and brownies. Thanks to everyone who pitched in to make this week a success. I have two recipes for you this week. The first is the pumpkin soup that I will try my best to commit to writing, and the second is the brownie recipe:
Creamy pumpkin soup:
plenty of cooked, pured pumpkin
Sautee chopped onions and garlic in oil until translucent. Add spices, cooked chic peas, and pumpkin. Heat and further season to taste.
Fudgy Brownies (courtesy of the fatfree vegan):
1 cup Sucanat — or sugar
4 ounces medium-firm tofu — OR firm or extra-firm SILKEN tofu (reduced fat if you like)
1/2 cup unsweetened cocoa — (or carob powder if you insist)
1/3 cup flour
1/4 cup water
4 teaspoons powdered EnerG egg replacer
1 tablespoon instant coffee — or coffee substitute granules
2 teaspoons vanilla — (2 to 3)
1 1/2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.
In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.
Pour the mixture into a nonstick or lightly-oiled or sprayed 7×11″ or 8×8″ cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 16 bars.
See you next week!