Enchilada Soup

Ingredients

1 19 0z. can enchilada sauce

1 1/2 cups cooked pinto beans

1 1/2 cups  corn kernels

1 7 oz. can diced green chiles

1 2.25 oz. can sliced black olives

1 cup water

1/2 medium onion, chopped

1 tablespoon olive oil

2 medium tomatoes, chopped

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add beans, corn, chiles, olives, sauce, and water. Bring to a boil, and simmer for 20 minutes. Add garlic and tomatoes, and simmer five minutes more. Add salt and pepper to taste.

Nutrition Information

Serving Size: 273 g

Servings per Recipe: 6

Calories: 473 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 98.9g, 33% of Daily Value

Dietary Fiber: 33.4g, 134% of Daily Value

Sugars 3.2g

Protein 21.7g

Vitamin A 15%	•	Vitamin C 63%
Calcium 49%	•	Iron 162%

* Based on a 2000 calorie diet

Brownies II

These are chewy brownies. My favorite.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar

1 cup brown sugar
6 oz. bittersweet or unsweetened baking chocolate

1/2 c cup nondairy butter
1 teaspoon salt
4 teaspoons egg replacer
6 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  8x8 inch baking pan.

In a saucepan or double boiler, over very low heat, melt chocolate and butter. Add sugars, and allow to cool slightly.

In a mixing bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add chocolate mixture, vanilla, salt, and flour, mixing well after each addition.

Spread evenly in the baking pan, and bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. 

Pictured below: Hot Fudge Brownie Sundae

Put some vanilla frozen dessert on top of a warm brownie, drizzle with hot fudge sauce, top with whipped topping, and a cherry. Chopped nuts are optional. I used Double Rainbow Vanilla Bean Soy Cream, because there is just nothing better. Also used Santa Cruz Organics Chocolate Syrup, and Soyatoo Whipped Topping.

Nutrition Information

Serving Size: 78 g
Servings per Recipe: 12

Calories: 313 Calories from Fat: 140
Total Fat: 815.6g, 24% of Daily Value*
Saturated Fat: 5.6g, 28% of Daily Value
Sodium: 271mg, 11% of Daily Value
Total Carbohydrates: 45.7g, 15% of Daily Value
Dietary Fiber: 2.8g, 11% of Daily Value
Sugars 28.6g
Protein 3.5g

Vitamin A 10%	•	Vitamin C 0%
Calcium 3%	•	Iron 18%

* Based on a 2000 calorie diet

Brownies

These are good if you like cakey brownies. I will have to experiment with gooey ones next.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
4 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter
1 tablespoon liquid lecithin
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  9x13 inch baking pan.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

In a separate bowl, cream butter, sugar, lecithin, and vanilla til fluffy. In a smaller bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add to sugar and butter mixture and beat til well blended.

Fold in flour mixture, and add water. Mix well. Spread evenly in the baking pan. 

Bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Brownies are done when the top springs back from being lightly tapped, or a toothpick inserted comes out clean. Let cool for at least 10 minutes before cutting into squares. 

Nutrition Information

Serving Size: 54 g
Servings per Recipe: 24
Calories: 179 Calories from Fat: 72
Total Fat: 8.0g, 12% of Daily Value*
Saturated Fat: 1.5g, 7% of Daily Value
Sodium: 187mg, 8% of Daily Value
Total Carbohydrates: 26.8g, 9% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.8g
Protein 1.7g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 5%

* Based on a 2000 calorie diet