Fuss Free Fudgy Chocolate Brownies

standard November 10, 2017 2 responses

Disclaimer: I was gifted a copy of Sam Turnbull’s Fuss Free Vegan in exchange for my honest review. All thoughts and opinions are my own.

I love baking, especially around the holidays. However, I generally do not bake a lot, and I don’t post many baking recipes here. Cooking is so much more intuitive and flexible, and at this stage of my life with a business and a baby, easier.


You guys have to make these brownies. As soon as I got a copy of  Sam Turbull’s new cookbook, Fuss Free Vegan, in the mail, I knew I was in trouble. There were so many delicious recipes I wanted to try. The lettuce wraps are a light and hearty, protein packed lunch for busy mamas. The peanut noodles will please everyone. And the vegan cheeses are divine. And made from REAL food. Every recipe in this book is so simple, with few ingredients (that you actually know and understand and can find in your regular grocery store), and packed with flavor. There is a recipe for every staple, something sure to please everyone in your house, even the plant-based skeptics. Many of these recipes do call for all-purpose flour and white sugar, which is not something I recommend or use myself. However, I swapped my go-to gluten-free flour blend and coconut sugar 1:1 on every recipe I tried, including these brownies, and had great results. So whichever flour or sugar combination you choose to go with, you really cannot go wrong with these recipes. Also, from prep, to cooking, to cleanup, I spent less than 30 minutes with minimal dishes. Some recipes had a longer cook time, but I was able to sit back and relax (or more likely, move on to another urgent task) until it was time to eat.

Back to the brownies.

After making a handful of recipes, it came down to two. Blueberry bliss muffins. Or fudgy chocolate brownies. I’m a sucker for a good muffin, especially in the morning with a cup of coffee on cold mornings. But once I tried these brownies, I was sold. So was the husband.

I really didn’t think this recipe was going to work. Usually vegan recipes have some sort of vegan alternative for the eggs and butter used in traditional preparation of baked goods. Sam doesn’t do that. And somehow there is magic that brings these brownies to life. They fluff up in the oven, and settle down into a gooey, rich piece of heaven once they cool. The trick is to follow the instructions for letting them cool. Don’t skip this step because you want brownies now! Trust me. The waiting is worth it.

Fudgy Chocolate Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 12


  • 1 cup vegan chocolate chips
  • ½ cup vegan butter
  • 1 cup white sugar
  • ½ cup non-dairy milk (such as soy or almond)
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chopped walnuts (optional)


  1. Preheat your oven to 350°F. Grease an 8x8-inch baking pan.
  2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
  3. Pour the melted chocolate into a mixing bowl. Add the sugar,non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).
  4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
  5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.

Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Sam blogs over at It Doesn’t Taste Like Chicken, and if you love this recipe, you want to make sure to check out her other delicious fuss free meals. You can also grab a copy of her cookbook (affiliate link) and make easy fuss free vegan meals every day of the week!

Morning Glory Oatmeal

standard February 27, 2017 Leave a response

Happy Monday! Since we are at the end of the month, and weekly menus are still consisting of Hello Fresh boxes, I thought I’d share a bonus Monday recipe that’s been on repeat this past month.

My go-to favorite oatmeal in the winter is creamy pumpkin steel cut oats topped with drippy creamy peanut butter. But once the holidays are over and pumpkin becomes harder to find, the thought of boring plain oatmeal is just not as appealing. This variation came about as I was thinking toward Spring and muffins and smoothies and warmer weather breakfast options. However, I still wanted the creamy, heartiness of oatmeal.

This morning glory oatmeal combines the classic flavors of carrots, coconut, dried fruit, and nuts with the comforting homeyness of chewy steel cut oats. Perfect through the wintery cold months or anytime of year you are craving a bowl of oats.

Morning Glory Oatmeal | Neat & Nutriitous

Morning Glory Oatmeal

Yield: Serves 6

Calories per serving: 330 kcal


  • 1 Tbsp vegan butter
  • 1 1/2 c steel cut oats
  • 1/4 c coconut sugar
  • 1/2 c unsweetened applesauce
  • 1/4 c unsweetened shredded coconut
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 c unsweetened almond milk
  • 2 c water
  • 1 c carrots, shredded
  • 1/2 c raisins
  • 1/4 c walnuts


  1. Heat a large pot over medium heat. Add vegan butter and let melt. Add oats and toast, stirring until well coated in the butter and starting to brown.
  2. Add coconut sugar, applesauce, coconut, cinnamon, nutmeg, and salt and stir to combine.
  3. Slowly add almond milk and water, 1 cup at a time, stirring to mix in as you pour.
  4. Stir in carrots, raisins, and walnuts. Let simmer over medium-low heat until all liquid is absorbed and oatmeal is thick, about 20 minutes. Stir often to prevent sticking.
  5. Ladle into bowls and garnish with toppings of choice (Extra nuts, raisins, or nut butter is always recommended!)


Per serving: 330 calories, 54 g carbohydrate, 10 g fat, 9 g sugar, 120 mg sodium, 18 g sugar

Vegan Morning Glory Oatmeal

Winter Citrus Salad

standard February 22, 2017 Leave a response

Chilly winter weather usually means warm, hearty comfort meals. But sometimes, you just need a refreshing, crisp reminder that Spring is just around the corner. Or, if you’re in Texas, the weather is changing so fast from day-to-day, that it might be warm enough to tempt Summer with a bright, juicy meal. This salad is full of winter produce, yet hints at warmer weather ahead with its crunchy cabbage, refreshing cucumber, and bright fruits. Quinoa adds bulk and protein, while pepitas add iron to complement the citrus (Gotta maximize nutrient absorption wherever we can!) Summer, we are ready for you!

Winter Citrus Salad

Yield: Serves 2

Calories per serving: 441 kcal


  • 2 c lettuce
  • 2 c spinach
  • 1/2 c cabbage, shredded
  • 2 medium oranges
  • 1/2 c cucumber
  • 1/2 c carrots, shredded
  • 1/2 c quinoa, cooked
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp agave nectar
  • 1 Tbsp lemon juice
  • 2 Tbsp walnuts
  • 1 Tbsp raw pepitas


  1. Toss lettuce, spinach, veggies, and quinoa together in a large serving bowl. Peel and segment one orange and add to salad. Zest and juice the remaining orange.
  2. In a mason jar or bowl, combine orange juice and zest, olive oil, sea salt, pepper, agave nectar, and lemon juice. Shake or whisk to combine.
  3. Toss salad with dressing until evenly coated. Top with walnuts and pepitas. Serve fresh.


Per serving: 441 calories, 57 g carbohydrate, 22 g fat, 10 g protein, 497 mg sodium, 19 g sugar