Single Serving Brownie

This is still a work in progress. I came across something similar while looking for healthy-ish dessert recipes. I haven't quite perfected it yet, but what I have is quite yummy. It is not aesthetically pleasing, but it's quick and certainly curbs the chocolate craving. Yum! :o)

1 T. whole wheat flour (freshly ground if possible)
1 T. Sucanat
2 t. cocoa or carob powder
pinch salt
pinch baking soda
1/4 t. vanilla extract
2 T. apple sauce

Combine all ingredients in a microwave-safe container. A large soup mug or small bowl works well. Microwave on high for 1 minute. Let stand 2 to 3 minutes before serving.

Makes a single brownie.

Note: For a more cake-like brownie, use a bigger pinch of baking soda. For a more fudge-like brownie, use less baking soda.

Roasted Eggplant

I already have a recipe for roasted eggplant on this blog, but this recipe is substantially different. It's very easy, but takes a lot of inactive prep time so be sure to plan ahead. I thought it was absolutely delish and had it for lunch, but the boys refused to even try it. Fine, that's more for me. :o)

1 large eggplant
2 T. olive oil
1 t. Thyme (more or less according to preference)
1/2 t. granulated garlic
1/2 t. Real Salt (plus more salt for prepping the eggplant)
1 T. Earth Balance or other non-dairy butter
2 T. non-dairy sour cream

Wash and dry eggplant. Trim stem and end. Cut in half lengthwise. Cut each half in thirds lengthwise, then cut into thin slices. Depending on the size of your eggplant, you may need to make more or fewer slices.

Place eggplant into a colander or strainer. Sprinkle with enough salt to lightly cover all the pieces, tossing to combine. Let stand for 30 minutes. Rinse well and continue with recipe.

Preheat oven to 350 degrees.

Combine eggplant, thyme, garlic and Real Salt in a large bowl. Toss eggplant until all pieces are completely coated with the olive oil and seasoning. Coat a 13x9 baking dish with cooking spray. Spread eggplant evenly in the dish.

Bake for a total of 40 minutes, stirring every 10 minutes. Eggplant is done cooking when it is darker in color and soft. Add non-dairy cream and stir to combine. Serve immediately.

Makes 2 main dish servings or 4 side dish servings.

Oven-Roasted Beets

Most recipes for roasted beets instruct leaving the skin on until after they have roasted. Then, you have to wait for them to cool enough to handle and remove the skins. However, this method for roasting beets takes care of the peeling ahead of time. I recommend wearing gloves while peeling them - unless you want your hands stained purple.

3 large beets
1 T. olive oil
1 T. minced garlic
1/4 t. freshly ground black pepper
Dash dried basil
Dash dried oregano
Dash Real Salt

Preheat oven to 350 degrees. Cover a baking sheet with foil. Spray lightly with non-stick cooking spray, if desired.

Wearing gloves, cut the stem and any root fragments from the beets. Use a potato peeler to remove the skin. I recommend doing this over a garbage can or garbage disposal. The beet "juice" will stain pretty much anything it touches if not cleaned up immediately.

Rinse beets. Cut into cubes. Place beets in a medium-sized mixing bowl and add remaining ingredients. Toss to ensure even distribution. Spread out on prepared baking sheet. Cover loosely with a second piece of foil. Bake for 20 minutes. Uncover, stir, and continue baking. Stir every 10 minutes until beets are fork-tender, about 60 minutes total, depending on the size of your beet cubes. Let stand for 5 minutes before serving.

Makes about 3 side-servings.

Note: This recipe would easily double for more satisfying portions. I had only purchased 3 beets, so that's all I made. Next time I will definitely make more.

Variations: Mix up the seasonings. The basil and oregano are certainly not the only combination that would work. Consider cumin, thyme and lemon juice, or other seasoning variations as you desire.

Black Bean Quinoa Vegetable Soup

Okay, so I pretty much just listed the ingredients, but I couldn't come up with a better name. :) My youngest son said, "Just call it soup." I guess I could have done that. It was tasty and made enough for three leftover portions - that's 3 days of lunches. I've started portioning out the leftovers, freezing them, and then sealing them in a food saver bag. This soup will work marvelously for that. It's high in fiber and protein and totally delicious.

7 cups vegetable broth*
3 large carrots
4 red potatoes
1 medium onion, diced
2 bay leaves
1 t. basil
1 1/2 c. cooked quinoa (cook 1/2 c. dry in 1 1/2 c. water for 15 minutes)
1 1/2 c. cooked black beans (rinse well if using canned)
1 12 oz. can diced tomatoes, undrained
Real Salt, garlic powder, and any other desired seasonings to taste
1 T. miso

Bring vegetable broth to a simmer. Reduce heat to medium and add carrots, potatoes, onion and bay leaves. Simmer for 10 to 15 minutes or until carrots and potatoes are soft when pierced with a fork.

Add basil, cooked quinoa, black beans and tomatoes. Continue simmering until heated through. Add other seasonings (Real Salt, garlic powder, etc.) to taste. Remove from heat and stir in miso. Let stand 5 to 10 minutes before serving.

Makes 8, 1 1/2 c. servings

*Note: if using vegetable broth powder or bullion (which is generally what I use), add it at the end of the cooking cycle just before the miso.

Random factoid: Miso is extremely delicate. It should never be cooked or boiled, or it will curdle, break down and otherwise become disgusting. Always add miso at the very end of the cooking cycle after removing from heat. Yum!