I love trying new products and though you can make brownies from scratch quickly, I still wanted to try a Gluten-Free version and I saw this package at a Target and got it!, (I think I’ve seen it too at Whole Foods too), they sell also sell Pancake and Scones mixes I believe.  

I purchased the small bag and followed the directions which only asked for oil and water, I used organic coconut oil, added vanilla extract and chocolate chips.

It took me 2-3 minutes to get everything, mix and and the oven was already hot (I was baking Kale chips before making the brownies, I just can’t stop baking kale,something I never thought I would say) The mix baked in 13-14 minutes.  It was so quick!  in less than 20 minutes I was already eating brownies ha!

Overall it came out fudgy, soft, I loved the chips I added but they were semisweet so the brownie ended up being too sweet for my taste, I served with a pinch of sea salt on top to balance it out.  Next time I would definitively add walnuts and bittersweet chocolate chips.

What’s your favorite Gluten-Free Brownies Recipe?

I don’t dare to bake in the microwave haha, it was already a bit strange using a mix, maybe someday!

I’m so silly I used a ridiculous big baking mold for this little package of Brownie Mix, thanks to this accident I can say this recipe works for ultra-soft cookies or brownies baked in a smaller baking mold.

Photograph Credit: Pamela’s Brownies
I didn’t get a chance to take a picture of the baked brownies, yes we ate them right away, I love chocolate!

¡a comer!

 I’ve heard so much about these Tofu Scrambles.  I visited Great Sage Restaurant a few months ago and tried their Tofu Quiche, it was phenomenal and from that moment I thought of which recipes I would like to try.

Some mornings I wake up hoping to make the scramble and then I remember the tofu needs pressing for at least 4 hours, so that day I said whatever and pressed it for 30 minutes, worst case scenario my tofu would be a bit watery so not a big deal.  I’m not a tofu expert but I can tell me and the husband loved the results, with only 30 minutes pressed tofu, it took me another 15-20 mins to have it ready.

I don’t even follow baking recipes verbatim so on this case every time I make the dish the recipe will vary as well, so feel free to add/remove/change these ingredients as you see convenient.

Pressed Tofu (Extra Firm)

He escuchado muchísimo acerca de los Revueltos de Tofu.  Visité un restaurante llamado Great Sage hace unos meses y deleité un Quiche de Tofú, fue espectacular y desde ese momento empecé a pensar en las distintas recetas que me gustaría probar.

Algunas mañanas despierto con la esperanza de hacer el revuelto y luego recuerdo que el Tofu necesita ser presionado por lo menos 4 horas, así que uno de estos días me dije a mi misma que lo presionaría por 30 minutos, lo peor que podría pasar es que estaría con más agua de lo normal.  No soy una experta en Tofu pero puedo asegurarles que nosotros disfrutamos de los resultados, con solo presionando el Tofu por 30 minutos, me tomó otros 15-20 minutos para tener este plato listo.

Yo ni sigo literalmente las recetas para hornear asi que cada vez que hago este plato mi receta varía, recomiendo probar con algunos cambios agregando o removiendo algunos ingredientes como te sea conveniente. 

Sauteing Kale with garlic

Ingredients: (Serves 3-4 for sandwiches, 2 if served as main dish w/ avocado)

Half Block of *pressed tofu*
1 tbs of oil (earth balance butter, coconut, etc)
3/4 cup of chopped kale
2 minced cloves of garlic
2 tbs chopped scallions
1-2 tbs of Curry Paste
1/2 tbs of Turmeric
Braggs Liquid Aminos
Cumin & cayenne pepper to your taste
(I had leftover Daiya Cheddar and 1 tbs of Raw Vegan Parmesan Cheese)

Directions:
It’s recommended to press the tofu for 4 hours at least, I did it for 30 mins and I was happy with the results.

Heat up a pan with the oil, saute the garlic with the chopped kale and when the garlic is browning start crumbling the pressed tofu with your fingers and stir.
Add the curry paste and the rest of the spices, add Braggs Liquid aminos and stir.
Cook for 1-2 minutes until the consistency you prefer and before turning it off add the (optional cheese) and the scallions.

I served this dish with avocado slices. but my husband had the scramble in a sandwich and also loved it.
Feel free to share your favorite vegs/herbs for Tofu Scramble, I love trying new ideas!

¡a comer!

Crumbled Tofu with the sauteed veg

Ingredientes:

Medio bloque de Tofu (ya presionado)
1 cucharada de aceite (manetquilla vegana, aceite de coco, la de preferencia)
3/4 taza de Col Rizada picada en tiras
2 dientes de Ajo picaditos
2 cucharadas de Cebollina picada 
1-2 cucharadas de Pasta de Curry
1 /2 cucharada de Turmérico
Braggs Liquid Aminos (salsa de soya, cuidado con el punto de sal de la que escoja)
Comino y Pimienta Cayenne al gusto
(Yo usé unas sobras de queso Daiya Cheddar y media cucharada de Queso Vegano Parmesano Crudo). 

Instrucciones:

Lo ideal es presionar el Tofu suavemente por lo menos 4 horas para quitar el exceso de líquido, pero yo lo hice por 30 minutos no muy suave que digamos y estuve feliz con los resultados.  

Calentar el sartén con aceite, saltear el ajo con la col rizada y cuando el ajo se está dorando empieza a desmenuzar el tofu con los dedos y revolver la sartén.  
Agregue la pasta de curry con el resto de las especias, agregar tambien el Braggs Liquid o salsa de soya a su gusto. 
Cocinar por 1-2 minutos hasta que obtenga la consistencia que busca y antes de apagar estufa agregar la cebollina picadita y el queso (opcional). 

El revuelto de Tofu lo serví con rebanadas de aguacate, pero mi esposo lo hizo en emparedado (sandwich) y también le encantó.
Comparte en los comentarios las hierbas y vegetales favoritas para usar en un Revuelto de Tofu. ¡Me encanta probar ideas nuevas! 

¡a comer!

I added Red Curry Paste (make sure you check the ingredients, many of these pastes have shrimp and/or fish)

At this point you could add herbs if you are using any, your cheese or spicy touches.