Fudge Brownies

Makes 20 brownies
• 2 cups flour • 1 cup water
• 2 cups sugar • 1 teaspoon vanilla
• ½ cup cocoa powder • 1 cup dairy-free chocolate chips
• 1 teaspoon baking powder (optional)
• ½ teaspoon salt • ½ cup chopped walnuts (optional)
• 1 cup vegetable oil (½ cup can be substi-
tuted with apple sauce for a
more cake-like brownie)
1. Preheat oven to 350°F and grease a 9 x 13-inch baking pan.
2. Combine dry ingredients in a mixing bowl. Whisk together wet ingredients and fold into
the dry ingredients. If desired, add half the chocolate chips and chopped walnuts to the
mix. Pour mixture into the prepared pan and sprinkle with remaining chocolate chips
and walnuts, if using.
3. For fudge-like brownies, bake for 20-25 minutes. For cake-like brownies, bake
25-30 minutes. Let the brownies cool slightly before serving.

Pumpkin Pie
Serves 6-8
• 16 to 24 ounces silken tofu • 2 teaspoons ground cinnamon
• 2 cups pumpkin purée • 1 teaspoon ground ginger
• ¾ cup maple or agave syrup • ½ teaspoon ground nutmeg
• ¾ cup evaporated cane sugar • ½ teaspoon salt
• ¼ cup cornstarch • ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract • 1 9-inch unbaked pie shell
1. Preheat the oven to 400°F.
2. Combine all of the filling ingredients in a blender or food processor and blend until
completely smooth. Pour the mixture into the pie shell.
3. Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another
30-45 minutes or until the center of the pie appears set.
4. Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the
pie to firm up even more.

Most recipes and photos by Chef Gwendolyn Mathers of Miss Kitchen Witch.

Compassion Over Killing | cok.net Easy Vegan Recipes • 15