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Vegan Brownies

Reviewed: Jun. 3, 2013
The issue with this recipe being crumbly/not sticking together can easily be resolved (as can most any vegan recipe lacking eggs) by adding the flax seed substitute equivalent to a couple of eggs. This mixture consists of 1 heaping Tbsp. ground flax seed + 1/4 cup water for each egg "missing". I make this substitution for many baked good recipes to "veganize" them and it works wonders. With this recipe I simply added the equivalent of 2 eggs worth of the beaten flax seed mixture (it even thickens like eggs when beaten with a wand-type hand mixer for 30 seconds or so) - it left the brownies a bit more cake-like and fully stuck together..not to mention the added nutritional value it adds to each treat! I did not find the oil to be excessive as other reviewers mentioned - this may be due to the extra binding material provided by the flax seed mixture that helped keep the oil from separating out...in any case, the recipe turned out great for me and the brownies were a perfect texture.
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Hot Chocolate Mix II

Reviewed: Dec. 22, 2012
This is a simpler, tastier - and MUCH healthier - version of the hot cocoa mixes that call for non-dairy creamers...and one that can easily be adapted for vegans, as I have done. I found that using a powdered soy milk in place of the milk powder and raw sugar in place of white yields a very tasty dairy-free hot cocoa mix. I also used good cocoa powder purchased at my local Trader Joe's that is far superior in taste than Nestle's or any other overly-processed commercial brand. I have not tried the healthier and caffeine-free option of carob powder in place of cocoa, but I'm sure it can substitute cocoa in much the same ratio. With whatever type of chocolate powder used, one needs to adjust the amount used to taste - I found most of these recipes for powdered hot cocoa mix are far too heavy on sugar and not chocolatey enough for my palate!
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