Tonight in Oakland, California, my very dear friends that run a Bay Area vegan food truck are throwing a Monday night 'pop-up' at a new bar and eatery in town. Whenever they do pop-ups, the theme is always as crazy as the menu itself. (My favorite theme they went with was the Aztec calendar's End of the World. There were a WHOLE lot of ghost pepper chilis!)
Tonight, they are featuring a Little Shop of Horrors themed menu with dishes like 'Seymour's Burger', a Japanese fusion veggie burger, and the 'Audrey II', a noodle stirfry with bok choy, shiitake mushrooms, and miso butter roasted cauliflower. (Yeah, they're that intense.)
Because none of us can actually be there tonight, I've decided to share the recipe for their special dessert - a green tea and white chocolate chip blondie bar! You wouldn't expect the combination of matcha green tea powder and white chocolate to be amazing, but it truly, truly is!
Green Tea & White Chocolate Chip Blondies
1 stick Earth Balance vegan margarine (or 1/2 cup your favorite brand)
2/3 cup turbinado sugar
1 tablespoon vanilla
1 tablespoon matcha green tea powder
1/4 teaspoon salt
1 tablespoon plain soymilk
1 cup all-purpose flour
1/2 teaspoon baking powder
2/3 cup vegan white chocolate chips
1. Preheat your oven to 350 degrees.
2. Combine margarine, sugar, vanilla, tea powder, salt, and milk in a mixing bowl. Using an electric mixer (or standing mixer) beat the ingredients until the sugar looks dissolved, approximately 2-3 minutes. Add the flour and baking powder and mix until combined. Finally, add the white chocolate chips and mix well.
3. Line a cake pan or 8x8 inch baking dish with a wide strip of parchment paper. This will help you lift the cooked blondie out of the pan. Press the dough into the edges of the pan using a silicone spatula and smooth out the top when finished.
4. Bake for 25 minutes, until a toothpick inserted into the center comes out clean and the edges of the blondie have turned a lightly browned color. Cut into wedges or slices.