Say what you will about Martha Stewart. She did bad things, she did her time, and there is still something creepy about her empire. But her empire also produces really amazing recipes. When I went vegan, there were plenty of baking books I chucked; there was just no reason to keep generic non-vegan recipes when I could buy tried and true vegan ones that are just as good, if not better.
Martha's books are special, though. I knew I had to keep them. Besides containing creative recipes, I find her approach to baking both similar to my own and easy to veganize. I used to halve the amount of eggs in most cookie recipes, instead adding more sugar. I found Martha already did this. Now, with fewer eggs comes easier substitution. Her recipes also lean on the moist side, so apple sauce fits right into the makeup of her cookies.
Here, I have veganized her Chocolate-Ginger Brownies in honor of my friend, Ginger's birthday. They came out moist, flavorful and delicate. Be careful handling them-- if you can stave off eating them all before they are served.
And happy birthday, Ginger!
