I never have eggs on hand, so the whole mug cake craze kind of passed me by. And then I discovered the mug brownie. The mug brownie! Made without eggs, ready in one minute and 30 seconds. A little piece of chocolatey heaven in a mug. The perfect thing to keep me company while catching up on episodes of Hoarding: Buried Alive.
And then I remember that it’s best not to eat while watching that show.
Mug Brownie // Someone needs to stop me from making these for myself. Stop me! Brownies should not be this easy to make. I’ve been adding a splash of vanilla, a little cinnamon, and a pinch of cayenne to make a Mexican chocolate brownie. I had dairy-free ice cream leftover from another recipe, so I topped the brownie with that. Perfection.
Coconut-Lime Tofu Soup // This was my lunch for the week. My awesome husband made it for me when I was busy editing photos on Sunday night.
Cucumbers with Sweet Ginger Chili Sauce // I’m absolutely obsessed with this sauce. I bought it not having a real plan for it, but it’s become my go-to dip for veggies (like these dragon’s egg cucumbers!). I go outside everyday hoping more cucumbers will be ripe so I can have them with this sauce.
Zucchini Chips // I’m in loooove with these! I put chipotle seasoning on one batch and smoked paprika on the other. Make these! Make them now! They’ll make up for all the ice cream and mug brownies. (They will, right? Right?)
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