Wednesday I did make Fudgy Wudgy Blueberry Brownies, but first I made Mac Daddy – also from Veganomicon – which is a vegan version of macaroni and cheese. It was my first attempt, and I must say I was pleased with the result. Which is good, because it made a HUGE amount. I put about half of it in the freezer, and have been eating what I kept out for the last couple of days.
I added a lot of peas, because I just like peas in my mac ‘n cheese, and I also added some cayenne pepper because I like it spicy. Also, I used whole wheat macaroni. Next time I think I might puree the tofu instead of crumbling it up, and I might make more sauce as well. I think one and a half times the amount would be better. Also, I think I will add some tahini to the sauce to add a little creaminess and tang.
On the whole, I think it was a great success. Please excuse the very bad picture – it was dark and my kitchen has terrible lighting.
Once the Mac Daddy was in the oven, I got started on my brownies. They were really easy to make, and oh-so-heavenly to eat. I (of course) subbed whole wheat pastry flour for the all purpose, but other than that I stuck to the recipe.
The author warns to not overbake the brownies, and in my efforts to be cautious I managed to over-compensate and underbake the brownies. They sank in the middle as they cooled, and were pretty much impossible to cut and eat like actual brownies, but that didn’t stop me from enjoying them. They were rich and fudgy with an overall blueberry flavor, and biting into the occasional whole blueberry really sealed the deal for me. The contrast of slightly tart with decadently sweet is phenomenal. Next time I will add more blueberries. Oh yes, and about half of these ended up in the freezer as well.
Again, sorry for the crappy picture – bad lighting, yadda yadda.
