DARK, FUDGY OKARA BROWNIES

Mmmmmm...brownies!

VEGAN FEAST NEWSLETTER BACK ISSUES AVAILABLE!
One of my Thanksgiving issues is now available: click here! It also contains my firm, slice-able, melt-able vegan cheese recipes



and my fluffy vegan omelet recipe,

as well as holiday recipes, like my Seitan Wellington





and Pumpkin Layer cake with Brown Sugar Icing (filled with Vegan Pumpkin Curd and topped with Maple-Glazed Nuts and Pumpkin Seeds).


The link has a complete recipe lists and lots of photos for all three issues.

There are 25 issues in all and 3 are now available for purchase. I will be getting the other 22 up as soon as I can!

***********************************************************************************

I have to admit that I do not make use of the okara (soybean pulp) from making soymilk (and I make 2 batches at least twice a week) as often as I should. Yesterday, I had a chocolate craving (it was a bad computer day!), so I decided to try some ideas I had. I made three recipes and I will post the others if I think they came out well-- not sure yet!

But the brownies--this has got to be the most delicious way to use up some of your okara! DH declared these the best vegan brownies I've ever made! They are also pretty simple to make. They are cooked at a lower temperature for a longer time than most brownies to ensure the proper fudgy-ness without that yucky raw texture and taste.

NOTE: I squeeze and twist my okara in a large piece of cotton sheeting until I can get as much soymilk out of it as possible, so it is quite solid. To make this recipe come out properly, I recommend that you do the same. A very wet okara may result in disaster! This is what my okara looks like:



THE BROWNIES:



Printable Recipe

BRYANNA'S DARK, FUDGY OKARA BROWNIES
Yield: 20 squares

FLAXSEED AND EGG REPLACER "GLOP"
1/2 cup water
2 tablespoons flaxseed, ground in a dry blender or coffee/spice mill
(do not omit the grinding step!)
2 tablespoons Ener-G or Orgran egg replacer powder

ADDITIONAL INGREDIENTS
1 cup light organic sugar
1 cup, packed brown sugar
3/4 cup, packed well-squeezed okara (soybean pulp from making soymilk)--
do not use very wet okara! See NOTE above.
4 oz (1/2 cup) melted Earth Balance
1/4 cup water
2 teaspoons vanilla extract

DRY MIX
1 1/4 cups organic unsweetened cocoa (yes.. that much!)
1/2 cup wholewheat or unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking powder

NUTS, ETC.
1 cup chopped walnuts, pecans, or other favorite nuts (you could also add organic dairy-free chocolate chips, dried fruit, etc.)


Preheat the oven to 300°F. (Yes, only 300°F! That is not a typo!) Spray a 9-inch square baking pan with oil from a pump-sprayer, or with cooking spray, and line it with cooking parchment, with the parchment going up to the the top of the pan on at least two opposing sides. This enables you to lift the cooled brownie (uncut) out of the pan with no muss or fuss.

In a food processor, process the water and ground flaxseed at high speed until the mixture is smooth, somewhat like egg whites. I call this "Flaxseed Glop". Add the egg replacer and beat until thick and foamy.

Add the Additional Ingredients (the sugar to the vanilla) to the Food processor and process until well-mixed.

Whisk together the Dry Mix ingredients in a wide medium-sized bowl. Scrape the food processor mixture into the Dry mix. Fold and stir briefly, just to blend. Fold in the nuts.

Scrape the batter into the prepared pan and bake for 50 minutes. Remove to a rack to cool. Do not cut until the brownies are cool. You can lift the whole thing out of the pan, using the parchment liner, onto a cutting board . Use a very sharp serrated knife to cut into 20 squares.

Nutrition Facts
Nutrition (per serving): 194.6 calories; 41% calories from fat; 9.7g total fat; 0.0mg cholesterol; 102.3mg sodium; 185.9mg potassium; 28.5g carbohydrates; 3.0g fiber; 21.0g sugar; 25.4g net carbs; 2.3g protein; 4.1 points.

Enjoy!