Last night my ladyfriend came into the kitchen and said, “I wish we had brownies.”  I said, “I can make some!” and I did.  Of course I reached for Sweet Freedom and discovered that I had all the ingredients for a half-batch of the Ultra Fudgy Brownies… even half an avocado! which makes up some of the delightful fat in this relatively low-fat brownie.  Umm, I’ve mentioned before that I’ve never been a big chocolate fan, and therefore have little to no idea what a brownie should taste or feel like, but this really satisfied me and my lady (who claimed it was “like a really delicious low-fat brownie”)!  And really, could it get much sexier than that rich and decadent chocolate yumminess up there, with hardly any guilt?  For reals.  It’s inspiring me to use avocado more in baked goods.

I’ve also been perusing Ani Phyo’s new dessert book more in preparation for a review I’m working on for Domestic Affair.  Although most of the recipes don’t require a dehydrator (as in her first book), I wanted to try out this Breakfast Toast recipe, which does.  I’ve just finished the last piece today, having eaten it plain or as a raw “PB&J” with almond butter and fresh berries.  Does making a PB&J raw really require a recipe?  Probably not, but then I would never had tried out this tasty buckwheat, flax, sesame, raisin “bread”!  Here with some organic blueberries I got for free:

And my personal favorite, with organic raspberries (also free!):

I’ve also slowly been materializing some recipes for the next zine, including one for Apple Cinnamon Quinoa Porridge.  It’s in need of a little tweaking, but super filling and tasty all the same.  I brought some leftovers to work the other day:

I’ve got another post with a recipe coming up later tonight, or perhaps tomorrow afternoon (I feel like a slacker compared to some of you daily mofo-ers!) for some Vegan Haggis Loaf I made today, topped with a sauce I made from Farmer’s Market ground cherries, red wine, and peppercorns.  I’d do it in this post, but I’m running out of time before I must dash off to my evening class about native tree species in Minnesota.  Therefore I leave you with a picture of Jes’s delicious Tempeh Tube Sausage patties which I made for brunch yesterday, along with steamed broccoli and roasted sunchokes… these are awesome and inspire me to concoct all sorts of tasty vegan burgers, including one which I will be bringing along on our camping trip up north this weekend (yes, I said up north, and yes, we are probably insane):