Blue Dog’s Blog

A big thank you GreenFeet.com! I recently ordered a couple of 2L Frigoverre pitchers and one of the lids was defective. Normally, stores have you send the object back, making you responsible for the return shipping but not GreenFeet.com! They told me to keep the pitcher and are sending me a new one. It will make a beautiful pitcher for lemonade and iced tea. My kitty, Luis, would also like to send his thanks for the environmentally friendly packaging. He didn’t give me a chance to recycle it — he’s turned it into a new kitty bed.

Another big thank you to Stephanie Steiner the Grocery Buyer/Merchandiser for the PCC. I appreciate the detailed and honest response you sent me about White Wave products. Employees like you are one reason why I continue to be a loyal shopper at the PCC. I wish Whole Foods had been as honest in their response about Horizon Organics and non-response about White Wave instead of hiding behind a confidentiality statement that prohibits me from discussing the contents of their answer with others.

Vegan Carob Brownies

Here’s another recipe for your okara left from your last batch of soymilk. These brownies are absolutely yummy! Serve them hot with a little Soy Delicious vanilla ice cream or a little vanilla soymilk on top and you have quite a treat.

This recipe was inspired by a recipe by Holly Rudin-Braschi.

Ingredients

Dry Ingredients:

• 1 1/3 c pastry flour*
• 1/2 t baking soda
• 1/2 t cinnamon

*I ground soft red wheat.

Wet Ingredients:

• 1/2 c applesauce
• 1/2 c homemade vanilla soymilk
• 1 t canola oil
• 3/4 t liquid stevia
• 1 1/2 c okara
• 1/3 c carob powder

Additional Ingredients

• 1 c Sunspire Vegan Carob Chips

Needed Tools

• 8″ x 8″ baking pan
• Unbleached parchment paper
• Sifter
• Cuisinart with metal blade
• Small bowl

Directions

1. Preheat oven to 350 degrees.
2. Cut a piece of parchment paper to fit the bottom of the baking pan.
3. Lightly grease the bottom and sides of the pan with vegetable oil.
4. Place the cut parchment paper on top of the greased bottom and lightly grease it with vegetable oil.
5. Lightly flour the pan.
6. Sift the dry ingredients together into a small bowl and then set aside.
7. Place the wet ingredients into the Cuisinart and process until smooth. You may need to scrape the sides of the bowl occasionally to make sure that it is completely mixed.
8. Add the dry mixture into the Cuisinart with the wet ingredients. Pulse to blend until the dry ingredients are moistened.
9. Add the carob chips and pulse three times quickly to mix. Don’t pulse too much or too long or you will chop of the carob chips too finely.
10. Pour the mixture into prepared pan.
11. Bake for 22 minutes or until brownies pull away from sides.
12. Let cool before turning out. The parchment paper will peel off the bottom easily.

Nutritional Information

Per 1 serving	1/9th of pan	1/12th of pan
Calories	174.67 kcal	131 kcal
Protein	3.79 g	2.84 g
Carbohydrates	32.53 g	24.4 g
Sugar	7.8 g	5.85 g
Fat, total	4.38 g	3.29 g
Saturated	2.8 g	2.1 g
Monounsaturated	0.52 g	0.39 g
Polyunsaturated	0.55 g	0.41 g
Fiber	3.9 g	2.92 g
Cholesterol	0 mg	0 mg
Iron	2.12 mg	1.59 mg
Sodium	78.56 mg	58.92 mg
Calcium	77.94 mg	58.46 mg