Black garlic; a fine ingredient for brownies. No seriously. It’s made by fermenting regular garlic. It’s sweet and savory at the same time and totally delicious. To make these brownies, add 1 head of smashed black garlic to your mix and bake as usual. Top them with this simple tofu-cream cheese based puree and it’s heaven in your mouth. I’d post my brownie recipe, but it’s really not that different the one in Vegan Cookies Invade Your Cookie Jar. I just use slightly different measurements and a brown rice flour/all purpose flour blend and no starch. Well, so it’s a little different, but really, we don’t need another vegan brownie recipe. Just spice up your favorite recipe.
Vanilla Bean Cream Cheese Swirl
1/4 container Galaxy Foods cream cheese
1/2 box firm or extra firm silken tofu (Mori-Nu brand)
2 tbsp agave nectar or unbleached cane sugar
1 vanilla bean, scraped
pinch sea salt
Method: Combine all ingredients in food processor and blend until smooth.
Dollop or swirl into brownie batter and bake as usual!
I also decided to start breaking in my tabletop grill for the summer. Most people have probably been grilling for over a month now, but I hadn’t felt inspired. I saw these kabobs on an episode of Giada at Home and I thought I’d give them a try. I followed the recipe except used Field Roast Apple Sage sausages. The Italian flavor would have worked too. Anyhow, they are super simple to put together and the lemon reaaaallllyyy makes them. They’re just a little different than standard kabobs and they’re very tasty.