April | 2020 | Mostly Beans

Fudge Brownies

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Chocolate

Servings: pieces

Calories: 337kcal

Ingredients

4 eggs
110 g cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp finely ground coffee
1 tbsp vanilla extract
227 g unsalted butter
447 g sugar
177 g all-purpose flour
340 g chocolate chips

Instructions

Measure out the ingredients first, to make this really fast.
Preheat the oven to 350°F. Line a 9” x 13” glass baking pan with parchment paper.
Into the KitchenAid bowl, measure out the 110g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee and 1 tbsp vanilla.
110 g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee, 1 tbsp vanilla extract
Crack the 4 eggs into the bowl and beat well on medium speed for 1-2 minutes, or until smooth.
4 eggs
Set a sauce pan over low heat and add the 227g butter. Add the 447g sugar and stir well to combine. Continue to heat just until the mixture is hot (about 110°F to 120°F), but not bubbling. It'll become shiny looking as you stir it.
227 g unsalted butter, 447 g sugar
Add the butter and sugar to the KitchenAid and stir until combined well and smooth.
Add the 177g flour, mix, and then the chocolate chips. Stir until smooth.
177 g all-purpose flour, 340 g chocolate chips
Spoon into the parchment-lined glass baking pan and spread evenly.
Bake in the oven for 28-45 minutes, until done. The edge should be crisp but the middle may look a little soft still, though it should be fully cooked and no longer wet.
Remove from the oven and allow to cool.

Notes

Nutrition is for 16 pieces, a 4×4 grid, but you may want to make them smaller as these are dense, rich brownies.

Nutrition

This is the vegetarian version of a chicken recipe I used to make years ago. It’s even better in this form!

Pick a high-quality tofu (like the tofu from Hodo Soy) and you won’t even need to press the tofu to get a delicious result.

Print Recipe

Kale, Quinoa and Spicy Tofu

Prep Time30

Cook Time15

Marinating4

Total Time4 45

Course: Dinner

Cuisine: Vegetarian

Keyword: Tofu

Servings: servings

Calories: 529kcal

Ingredients

Tofu and Marinade

10 oz firm tofu
¼ tbsp ground chipotle powder
½ tsp dried oregano
¼ tsp garlic powder
½ tbsp tamari
1 tbsp vegetable oil for pan-frying

Salad

¾ cup dried quinoa
½ tbsp olive oil
1½ cups vegetable broth
15 oz Lacinato kale one large bunch
½ cup feta crumbled

Dressing

1 lemon
1 tbsp brown mustard
1 small shallot
2 cloves garlic
2 tbsp olive oil
½ tsp salt

Instructions

Marinate Tofu

First, marinate the tofu 4-8 hours in advance. In a medium-sized container that can seal, mix together the marinade ingredients (chipotle powder, oregano, garlic powder and tamari – exclude the oil you'll use for frying). Slice the tofu into bite-sized pieces – you want max surface area while not making them so thin that they break apart. Dry the cubes. Add the tofu to the marinade and stir to coat. Put in the fridge until ready to cook.
10 oz firm tofu, ¼ tbsp ground chipotle powder, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tbsp tamari

Make Meal

When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.
¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.
15 oz Lacinato kale
Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.
1 tbsp vegetable oil
Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.
1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.
½ cup feta

Nutrition

Nutrition Facts

Kale, Quinoa and Spicy Tofu

Amount Per Serving

Calories 529 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 13g

Cholesterol 22mg7%

Sodium 1405mg61%

Potassium 865mg25%

Carbohydrates 45g15%

Fiber 11g46%

Sugar 4g4%

Protein 23g46%

Vitamin A 14734IU295%

Vitamin C 153mg185%

Calcium 648mg65%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Mostly Beans

Monthly Archives: April 2020

Fudge Brownies

Fudge Brownies

Ingredients

Instructions

Notes

Nutrition

Kale, Quinoa and Spicy Tofu Salad

Kale, Quinoa and Spicy Tofu

Ingredients

Tofu and Marinade

Salad

Dressing

Instructions

Marinate Tofu

Make Meal

Nutrition