I’m not a very organized person.

Actually, I’m not an organized person at all.

As a matter of fact, I hate everything that has to do with organizing : I have a hard time writing down appointments and birthdays, to-do lists irritate me, canned tuna, instant coffee and plates share a shelf in my pantry, and I spend about half an hour every morning looking for a pair of matching socks in a monstrous pile of clean unfolded clothes.

Truth be told, I’m a big fat slob.

But when I first went about this blog, I had to decide how I would organize it. Daydreaming about categories was suprinsingly rather pleasant and appetizing. I thought about some interesting dichotomies : sweet/savoury, healthy/decadent, fork/spoon, happy food/angry food, daytime eats/nighttime eats, pretty bites/ugly bites.

As you can see, I went for a more traditionnal approach to categories. Since I mostly cook and bake vegetarian and vegan treats, recipes are linked to either category. Then, every recipe is linked to a more specific categorie such as beverages, salads or snacks.

Now introducing a brand new exciting categorie : brownies!

There is going to be a lot of brownie action in this blog, starting with these yummy vegan raspberry brownies.

I looove chocolate. I loove raspberries. And I looove these brownies. They are both fudgy and crumbly, delicious looking and delicious tasting, vegan and addictive.

Now, stop reading and go bake’em!

vegan raspberry brownies (print)

recipe adapted from eat,live,run

(10 servings)

1 cup vegan chocolate chips

1 cup good quality raspberry jam

1/4 cup soymilk

1/2 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

1 1/2 cup whole wheat pastry flour

1/4 cup cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup raspberries, fresh or frozen

Preheat oven to 325 and coat a 7″ X 11″ brownie pan with cooking spray.

Melt half of the chocolate chips in the microwave.

In a large bowl, combine the jam, soymilk, sugar, oil and vanilla. Stir well. Sift in the flour, cocoa, salt, baking powder and baking soda and stir again. Fold in the melted chocolate.

Gently fold in the raspberries and chocolate chips. Spread batter out in greased pan and bake for 45 minutes.

nutrition facts : 305 calories; 9.4 g fat; 3.3 g dietary fibers; 31.7 g sugars; 3.5 g protein

brownies végétaliens aux framboises (imprimer)

recette adaptée de eat,live,run

(10 portions)

1 tasse de brisures de chocolat végétaliennes

1 tasse de confiture de framboises de bonne qualité

1/4 tasse de lait de soya

1/2 tasse de sucre

1/4 tasse d’huile de canola

1 c. à thé d’extrait de vanille

1 1/2 tasse de farine de blé entier à pâtisserie

1/4 tasse de cacao

1/4 c. à thé de poudre à pâte

1/2 c. à thé de bicarbonate de soude

1/4 c. à thé de sel

1 tasse de framboises, fraîches ou congelées

Préchauffer le four à 325 et vaporiser un moule à brownie (7″ X 11″) d’enduit à cuisson.

Faire fondre la moitié des brisures de chocolat au micro-ondes.

Dans un grand bol, mélanger la confiture, le lait de soya, le sucre, l’huile et l’extrait de vanille. Tamiser la farine, le cacao, la poudre à pâte, le bicarbonate de soude et le sel dans le même bol, et mélanger à nouveau. Incorporer le chocolat fondu.

Ajouter le reste des brisures de chocolat et les framboises, et mélanger délicatement.

Étendre la pâte dans le moule huilé et enfourner pour 45 minutes.

valeur nutritive : 305 calories;  9,4 g de lipides; 3,3 g de fibres; 31,7 g de sucres; 3,5 g de protéines