Vegan Pumpkin Brownies (with spicy ganache)

Inspiration: Brownies from Aux Vivres - a wonderful Montreal vegan restaurant.

Vegan Pumpkin Brownies:

1 cup (250ml) of pumpkin purée
1/2 cup (100g) of sugar or maple syrup (120ml)
1T (15ml) of pure vanilla extract
1/2 cup (120ml) of Earth's Balance butter, melted or vegetable oil (or a combination of both)
3/4 cup (90g) of flour
1/2 cup (55g) of cocoa powder
1.5t of cinnamon
1t of baking soda
1/2t of salt
chopped walnuts or pecans (optional)

Ganache:

1 cup (160g) of vegan chocolate chips
1/2 cup (120ml) of almond, soy or cashew milk
1t vanilla
cayenne pepper

How to make them:

Start by preheating the oven to 350°F (180°C). Combine the pumpkin purée (1 cup - 250ml), sugar or maple syrup (1/2 cup - 120ml), vanilla extract (1T - 15ml) and melted Earth Balance butter or oil (1/2 cup - 120ml) in a bowl.

In a separate bowl, whisk together the flour (3/4 cup - 90g), the cocoa powder (1/2 cup - 55g), the baking soda (1t), cinnamon (1.5t) and salt (1/2t).

Add the dry ingredients to the pumpkin mixture and blend together until well combined. Add the nuts if you are using.

Oil a cake pan of your choice (equivalent to an 8 X 8 square size) and pour the batter into it evenly. Bake in the centre of your oven for 30 minutes.

To make the ganache:

Place the chocolate chips (1 cup - 160g) in a small bowl. Put the almond, soy or cashew milk (1/2 cup - 120ml) in a small saucepan with the vanilla extract over medium heat until it begins to smoke. Pour the hot liquid over the chocolate chips and allow to sit for 30 seconds. Whisk the chocolate until it is completely melted and well blended with the milk. Pour the ganache over the warm brownies and allow to cool.

Just before serving, sprinkle a little cayenne on the ganache (for those who don't mind a little heat).

Makes some really moist, chocolaty brownies - I hope you enjoy!

Comments

Summertime Chocolate Fondue

It's summertime and the fruit is amazing. Recently, when we were invited to a party and I asked if I could bring something, this idea came to mind. Actually, it was inspired by my husband who suggested we buy a wonderful chocolate fondue that we found in Switzerland (that is actually from France) to bring back as gifts for friends and family in Montreal. The fondue preparation itself is presented in clay jars that stay very warm once heated and work extremely well to keep the chocolate melted and at the right temperature. We bought two flavours: Dark Chocolate 70% cocoa with red pepper aroma (actually quite spicy and really good) and Dark Chocolate 70% cocoa with sea salt. Both were amazing and added a little twist to the traditional basic chocolate fondue. The jar needs to be heated on medium power in the microwave for two minutes at a time until the chocolate is the right temperature and consistency. Very easy.

Roasted Butternut Squash Soup with Smoked Cream

Add a piece of crisp smoked bacon for texture and roasted seeds This is one of those great recipes that is easy and can be dressed up a bit for any occasion. The flavor of the soup is really good and the smoked cream adds a little subtle surprise in the mouth. We served this at a cocktail party in little shot glasses with a breadstick and it was quite a hit. Infusing milk and cream are quite popular in France. The principle is always the same in that the liquid is heated and left to cool with the ingredients it is being infused with.

Chocolate Babka

When we lived in France, I learned that every dish you create, prepare and serve must tell a story. This way, when you offer something to someone, you share with them a little piece of who you are and a little bit of your own life story. The meals and dishes you choose to create always reflect happy, enjoyable moments and this, in turn, infuses the dish with love. This is very important to me and is what inspires me when I cook. I think if you cook this way, it will be hard to create a bad meal.

EpiCurious Generations

Search This Blog