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Farm Animal Rights Movement
July 25, 2011

Serving Size 1 brownie-- Recipe makes 16 servings

Amount Per Serving
Calories 181
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 70mg
Total Carbohydrate 26g
Dietary Fiber 2g
Sugars 17g
Protein 3g

* % Daily Values are based on a 2,000 calorie diet
Best Brownies

Being vegan doesn’t mean a life without brownies! These brownies, adapted from a recipe in Party Vegan: Fabulous, Fun Food for Every Occasion, are something else. Satisfy your sweet tooth with these cakey, chocolaty vegan brownies. Applesauce is used in place of eggs, vegetable oil in place of butter, and soymilk in place of dairy.


1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain, unsweetened soy milk
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup non-dairy semisweet chocolate chips
1/2 cup coarsely chopped toasted walnuts


  1. Heat the oven to 350°F and arrange a rack in the middle; coat an 8-by-8-inch square baking dish with vegetable oil; set aside.
  2. Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.
  3. Place the applesauce, maple syrup, soy or nondairy milk, measured oil, and vanilla in a large bowl and whisk to combine; add the flour mixture and fold with a rubber spatula until just combined (do not over mix); fold in the chocolate chips and walnuts, if using; scrape the batter into the prepared baking dish and smooth out the top.
  4. Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes; place the pan on a wire rack to cool for at least 30 minutes before serving.
  5. If not serving right away, cool completely, cover tightly, and store at room temperature; these brownies taste best if eaten within a day or two.

Visit Zel's Nut Gourmet blog with more fantastic recipes at!

Kikkoman Soy Milk

What goes well with vegan brownies?! Soymilk of course! Check out Kikkoman’s line of Pearl Organic Soymilks, including such flavors as original, creamy vanilla, green tea, chocolate, unsweetened, and coffee. There’s a flavor for every taste. Enjoy!

For product and nutrition info, visit!

Live Long with Veggies

A new study shows that people who eat more fruit and veggies tend to live longer. Plants from the mustard family -- including broccoli, cabbage, and cauliflower -- were proven to be particularly beneficial. Mustard-family vegetables are high in vitamin C and fiber and also contain other nutrients that may have health benefits.

The study, published in the American Journal of Clinical Nutrition, is based on a survey of nearly 135,000 adults from Shanghai, China. Those who downed the most vegetables or fruits were 15 percent less likely to die prematurely than those who ate the fewest.

The findings "provide strong support for the current recommendation to increase vegetable consumption to promote cardiovascular health and overall longevity," stated study researcher Dr. Xianglan Zhang of Vanderbilt University School of Medicine in Nashville, Tennessee.

To read the full article, click here.

Emily's Desserts

Three years ago, burgeoning baker Emily Mainquist went vegan. Her decision to stop consuming animals might seem unthinkable to many who make their living frosting cakes and whipping meringues, but Emily used the change to propel her career. She set about "veganizing" her favorite recipes, using soy and coconut milk instead of regular milk, vegetable oil-based spreads instead of butter, and powdered egg replacer.

In March 2008, Emily opened Emily's Desserts, a vegan bakery in Baltimore that offers catering and sells desserts to restaurants and stores around Baltimore. Last month she published her first cookbook, Sweet Vegan, featuring recipes for triple chocolate cheesecake, Dutch apple pie, cinnamon rolls, and more.

"I've always loved making desserts," Emily says. "Everybody in my family loves to bake, too." Once she became vegan, Mainquist decided that she couldn't part with the recipes of her childhood. Instead, she simply made some ingredient swaps, experimenting until her non-vegan relatives couldn't "tell the difference" between the original and modified recipes.

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