EASTER DINNER; A VEGAN DINNER PARTY; VEGAN S'MORE BROWNIES; & MY FAVORITE SPINACH SALAD!

YOU ARE INVITED TO JOIN IN ON MY BRAND NEW VEGAN FEAST OPEN COOKING FORUM!

It 's just a social whirl around here, I tell you! Just kidding! But we have had some good feasts lately, in between some yummy Weight Watcher's Core Plan dinners. (DH and I are on the Core Plan-- together this time, which makes it alot easier for me! But, more about that in another post.)



We attended a vegan potluck dinner party with a birthday them last week with four other couples. It turned out to be a pretty much Italian affair, just by accident. The food and wine was delicious, the company was great, and my friend Fireweed made a grand chocolate cake for her DH Mike's birthday!


My plate:(from the top, clockwise) a sort of Italian colcannon, with kale; a yummy cauliflower roasted dish; hummous with wholegrain focaccia; farinata-- an Italian savory "chickpea pancake" (I brought this); a savory tofu cake (in the middle); and Giant Lima Beans (Gigantes) Italian-style (another one of my dishes). There was also a lovely salad with lots of different vegetables and nuts-- you can see it in the photo above this one.

I am currently on a chickpea flour kick and will do a post about the farinata and other tasty things very soon!

Here's Mike's birthday cake:





Mmmmmmmm-mm!

We had two Easter dinners this year. Saturday was Family Day, and my oldest daughter and her daughter were there, with a friend. My middle daughter came with her DH and 3 girls; my foster son Daiv came up from Victoria, and my son put in a quick appearance (they were hosting a giant birthday party at his house!). My stepson Sean and his girlfriend were also with us for a while. We had my McDougall hummous with crudites for starters, and then roasted potatoes, Italian Rice salad with asparagus, my seitan "ham" with "ham gravy", and a broccoli salad that my daughter brought-- a pretty modest feast for us. (My grandaughter's friend, however, was impressed!) My oldest daughter brought our traditional Italian Easter bread ring.

(I forgot to take pictures-- I have a tendency to get distracted with grandchildren around!! in a good way!)

On Sunday we hosted two friends, who gladly helped us finish up the second "ham", the rest of the "ham gravy" and the Italian Rice salad, some crisp freshly-roasted (Denman Island-grown) potatoes, and a spinach salad with thinly-sliced artichoke hearts, sundried tomatoes and mushrooms, in a creamy, lemony agave-spiked dressing (see recipe below).



For dessert on both evenings we had my S'More Brownies, which I developed for my Vegan Feast Newsletter, but I made a lighter version. (See recipe below.)




My recipe for the vegan "Marshie Fluff" (marshmallow creme) topping will be available from the upcoming Everyday Dish TV subscription service soon! But Ricemellow Creme Fluff can be used

Printable Recipe

BRYANNA'S LOWER-FAT S'MORE BROWNIES
Servings: 16

These are to die for-- dark vegan brownies, baked on a crunchy crumb crust, with a luscious vegan marshmallow crème on top-- inspired by the old Girl Scout camp dessert. The original recipe that I created for my Vegan Feast newsletter was richer, but this is easier and just as yummy, I think!

PS: I used my homemade "Marshie Fluff", which I haven't published yet, this time-- but I didn't broil the top because I wasn't sure it would work. I'll give it a try one of these days.

INGREDIENTS

Graham Cracker Crust:
3/4 cup graham cracker crumbs (most are vegan if purchased as crumbs, and Health Valley has some good Amaranth Graham Crackers)
(NOTE: If you can't find vegan Graham crackers or crumbs, use organic whole grain animal cracker crumbs, plus 1/4 cup of bran.)
1 Tbs organic sugar
3 Tbs melted Earth Balance

Brownie layer:
1 cup brown sugar
4 oz (1/2 c.) medium-firm tofu OR firm or extra-firm SILKEN tofu
1/2 cup unsweetened cocoa
1/3 cup unbleached white flour
1/4 cup water
4 tsp Ener-G powdered egg replacer
1 Tbs coffee (or coffee substitute) granules or 1/2 tablespoon espresso powder
1 Tbs vanilla
1 1/2 tsp vinegar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Topping:
1 cup (approximately) Suzanne's Ricemellow Creme (see where to buy and alternative products above in Cooking Tips)

Preheat the oven to 350 degrees F.

To make the Graham Cracker Crust: Have ready an 8 x 8" square cake pan sprayed with oil and lined on the bottom with cooking parchment.

Mix the crust ingredients and press in the bottom of the pan. Bake for 6-8 minutes, or until lightly browned. Cool on a rack.

To make the Brownie Layer:
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.

To bake the brownies:
Spread on the brownie batter top of the baked graham cracker crust. Bake for about 25 minutes. You may have to experiment with timing, according to your oven (try to use an oven thermometer to check the temperature, which can vary even in new ovens), and according to how fudgey you like the brownies.

Topping the Brownies:
Spread with the Ricemellow Crème while still hot-don't be tempted to spread on too much. It's very sweet and gooey and a little goes a long way! Just cover the top so that the brownie layer is covered.

Place 4" under the broiler and WATCHING CAREFULLY, broil until it bubbles up and browns. This takes very little time!

Cool on a rack, then cut into 16 squares. Serve at room temperature.

Nutrition Facts
Nutrition (per serving): 141.8 calories; 26% calories from fat; 4.3g total fat; 0.0mg cholesterol; 245.1mg sodium; 96.7mg potassium; 24.0g carbohydrates; 1.6g fiber; 8.7g sugar; 22.4g net carbs; 2.1g protein; 2.9 points.

Cooking Tips
Check out Suzanne's Ricemellow Creme. It's a delicious vegan marshmallow creme made with brown rice syrup. It's available at veganstore.com, veganessentials.com and http://store.foodfightgrocery.com/candy.html

If you can't find it, buy vegan marshmallows and place them on top of the brownies, broil as instructed. You can buy Vegan Marshmallow Kits by Angel Food at veganessentials.com and http://store.foodfightgrocery.com/candy.html

You can by Sweet & Sara's Marshmallows at veganessentials.com and veganstore.com

IN CANADA Viva Granola Boutique sells Sweet & Sara Vegan marshmallows and the Angel Food Marshmallow Kits.




Printable Recipe

BRYANNA'S FAVORITE SPINACH SALAD
Servings: 6

A luscious veggie combination with a creamy, tangy-sweet dressing. It is practically a meal in itself! TO MAKE THIS RECIPE SOY-FREE, omit the tofu and use 1/3 cup more nondairy milk and 1/3 cup raw cashew pieces. Blend until VERY smooth.

CREAMY LEMON-AGAVE DRESSING
6 oz. (1/2 a 12.3 oz. box) extra-firm SILKEN tofu
1/4 cup non-dairy milk
1/4 cup fresh lemon juice
3 Tbs agave nectar
1/2 tsp salt
1/4 tsp onion powder
1 small clove garlic, crushed

THE SALAD
12 oz organic baby spinach leaves, from a bag or box already cleaned and dried
14 oz jar marinated artichoke hearts, drained and sliced thinly
8 oz fresh crimini mushrooms, sliced thinly
24 large pieces sundried tomatoes in oil, well-drained and thinly-sliced

To Make the dressing:
Blend the Dressing ingredients in a blender until smooth. Place in a covered jar in the refrigerator until serving time.

Just before serving, distribute the spinach between 6 salad plates and top evenly with the sliced mushrooms, artichoke hearts and sundried tomatoes. Drizzle each salad with about 4 Tbs. of the dressing and serve.

Nutrition Facts
Nutrition (per serving): 109.2 calories; 9% calories from fat; 1.2g total fat; 0.0mg cholesterol; 457.3mg sodium; 1065.8mg potassium; 21.2g carbohydrates; 6.2g fiber; 8.5g sugar; 15.1g net carbs; 8.4g protein; 1.5 points.

Enjoy!