Vegan macaroni and cheese

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  I was expecting to have a meal kit delivery from vegano foods but there was a delivery problem. This leaves me with no groceries or meal plan for the week. I decided it is time to use some of the ingredients I have in my apartment.  I had a box of daiya alfredo I used the sauce a long time ago and never used the brown rice pasta. I have a few types of vegan cheese so perfect to try vegan Mac and cheese.  This is the first time I have tried Sproud plant milk it’s pea based and thick so I thought it would be good for the sauce. Step one was adding melt vegan butter to the pan. Then around one cup of milk. Then spices I used curry powder, black pepper, cayenne pepper. I added a tablespoon of vegan sour cream to help thicken the sauce. After incorporating added half a cup each of vegan Parmesan, vegan cheddar, vegan mozzarella.  It melted well but it was salty. I added more milk, spices, and some water to fix the taste.  I had coated some of the pasta in olive oil, curry powder, nutritio
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October 30, 2017 Healthy Flourless Vegan Fudge Brownies, Facebook recipe #3

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The link to the original recipe no longer works; however it is from Big Man's World healthy flourless Fudge Brownies. The link for the original video is on livingvancouverloca's facebook page which can be found here https://www.facebook.com/livingvancouverloca/.

I could only watch the video and not find the original recipe so this is not an exact recipe; however it turned out okay.


There are only 5 ingredients and my version is vegan since I used vegan chocolate chips

 sweet potato, cocoa powder, almond butter for the brownies. My friend gave me the giant potato and I steamed it but not long enough.
 The original recipe says to heat the nut butter but I don't have a microwave so I decided that I could mash the potato and mix the butter in the blender of my magic bullet. It didn't work very well and I had to add water to mix it a little.
 In the end I came out with a decent looking batter. The original recipe calls for cooking at 350 for 25 minutes. I cooked in the toaster oven with a bigger sweet potato so I cooked for 40 minutes at 350.
 Then for the icing melt chocolate chips and coconut milk. I used my steamer pot to melt it but I originally put too much milk in.
 Too much milk means more chocolate
 now they are frosted
 I have this left over chocolate if I freeze it will turn to ice cream?
Final result I am not a fan. They are not sweet enough and have a bit of a dry texture. I may try this again using pumpkin or banana instead of sweet potato.

What I am a fan of is the frozen chocolate it tastes great and the texture is like that of a cheaper vegan ice cream. I think if I mix a frozen banana in it next time I will get a really great chocolate soft serve. 

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