Birthday brownies

Our friends, Brian and Laura, came over last night to eat vegan. Today is Brian's birthday, so I made birthday brownies. Honestly, a Muddy's cupcake would have been much better, but when in Chez Murrell (at present), you're stuck without added sugar, refined flour, or any of the other stuff that makes birthday food so freaking good. We'll have to save those for the birthdays that end in "0" or "5."

I made the brownies (https://www.feastingonfruit.com/easy-vegan-fudge-brownies/) in a mini-muffin tin and iced them with vegan chocolate icing, made with coconut butter (https://traditionalcookingschool.com/food-preparation/recipes/basic-chocolate-frosting-coconut-cream/).  The oat flour in the brownies was made by blending up slow-cooking oats, and the coconut butter in the icing was made by blending (and blending and blending) coconut.

We also had delicious apps, made by Brian and Laura, as well as taco soup: cans (or cups) of beans (with juice), a can of corn, a can of rotel tomatoes, one packet of ranch mix, and one packet of taco seasoning. We added some diced jalepenos and Morning Star crumbles. Served up with vegan (cashew) sour cream, daiya cheddar cheese, cilantro, green onions jalepenos, and cornbread.

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