Sunday, February 27, 2011

Vegan Banana Bread

I haven’t had banana bread in years. It’s just not one of those things I ever think about making. But, I had a few over ripe bananas and my freezer was already well stocked with frozen bananas…. so I figured -why not?

All of my old recipes called for milk and eggs, so I made a few modifications and came up with a new version that is just as tasty. This version still had to go through the same old trusted and true taste test procedures though, my kids! I called my ‘taste testers’ to the kitchen to report for duty. Two thumbs up!

What you’ll need:

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2-3 bananas)
1/2 cup vegetable Oil
Ener-G, 5 tablespoon water + 3 1/2 teaspoon powder)
1/3 – 1/2 cup vegan-buttermilk - combine 1/2 cup soymilk with 2 tsp of apple cider vinegar.
½ cup chopped walnuts (optional)

What you’ll do:

Preheat oven to 325 degrees
Mix flour, sugar, baking soda and salt in a large mixing bowl.
Mix bananas, oil, and buttermilk in a medium mixing bowl.
Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the Ener-G Egg Replacer, and stir well again. If using walnuts add them now.
Pour into a greased 9x5 inch bread pan.
Bake in 325 degree oven for 1 hour and 15 minutes, or until a knife in the middle comes out clean.

Variation: Add chocolate chips for a banana chocolate chip treat.

Saturday, February 19, 2011

Yellow Split Pea Dahl...Not Really

So Jaime moved to Bulgaria and left me with a jar of yellow split peas. What was she thinking? I remember her making a dahl and having me trying it, but she didn’t leave me with the recipe. Now what’s a girl to do? Glad you asked. Here’s the answer: try out a few yellow split pea dahl recipes and combine them to make this simple delicious Indian cuisine. Perfect. I do love a good challenge.

What you’ll need:

1 cup yellow split peas, uncooked
2 cups water with one vegan bouillon cube or vegetable broth
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
1 tbsp vegan butter or olive oil
1 onion, diced
1 carrot, diced
¼ cup peas
1 1/2 tsp cumin, whole seeds or ground
2 whole cloves
dash pepper, to taste

In a large pot, place the peas and water or vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.
In a large skillet or frying pan, heat the onion, cumin and clove in the margarine. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, mix and simmer for at least 5 more minutes.

Add a dash of pepper and more salt, if desired, and serve hot with rice.

Wednesday, February 9, 2011

Romaine 'Tacos'

Romaine lettuce leaves have a perfect boat like shape and are ideal for holding a generous scoop of my favourite guacamole. While I eat 4 -6 of these 'tacos' for a meal, they would definitely make a tasty light lunch or appetizer as well.

What you'll need:
Organic fresh Romaine leaves
Mangos (preferably Champagne/Atulfo)
Onions or scallions (or both)
Sea Salt
JalapeƱos( optional )

Cut your Avocados and mash to desired consistency. Depending on your own preferences, mince your veggies to a size of your liking, then throw 'em all in a bowl. (See links below for Mango and Avocado Cutting tips and photos). Slice limes in half, and use a fork to juice them - directly into the bowl. I would start out with one half a lime, and add more as your taste buds require. Mix well, add salt and JalapeƱos to taste. Fill your romaine shells and enjoy!