Banana Bread

Ingredients (use vegan versions):

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (Takes 2-3 Bananas)
1/2 cup vegetable Oil
equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon powder)
1/3 cup soy-buttermilk*

Directions:

Preheat oven to 325 degrees F.

Mix flour, vegan 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 in now, and stir well again. (Optional: add 1/2 cup pecans).

Pour into a greased 9×5 inch bread pan.

Bake in 325 degree oven for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.

*To make buttermilk, combine 1 cup soymilk with 1 tablespoon of vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.

I made this earlier today, and it was delicious! It tasted just like the banana vegan bread my mom used to make. It also rose perfectly, unlike most vegan breads and cakes I usually make. This is perfect with some soy butter (like Earth Balance). I hope you enjoy it as much as me (and my non-vegan family) did!

Serves: 10

Preparation time: 1.5 Hours

4 or 5 russet baked potatoes, peeled and cooked
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 cup mushroom or vegetable broth
3/4 cup plain soymilk
8 oz. slice mushrooms
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
1 tablespoon nutritional yeast
2 handfuls French fried onions

Directions:

Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.

Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Spray a 9X9 baking dish ( I found this works great in a larger 9×13 pan if you go overboard on the vegis like I do) with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Serve with a green salad and bread.

1 large butternut squash
1 large can of coconut milk
1 bag frozen spinach
3 tblsp {or more}fresh grated ginger
3 garlic cloves crushed
2 tblsp curry powder
little salt and pepper to taste

peel and cube butternut squash and throw into a soup pot,fill with water just to the top of the squash.cook until mushy.mash with potato masher.add frozen spinach,ginger,garlic,curry powder and coconut milk.add a bit of water if it appears too thick.combine all ingredients by stirring over medium heat.simmer on low until it appeals to the discriminating taste of a queen and her royal family.
a bit of shredded cheese on top as garnish..or not.

I didn’t try it,but I bet it would be very good with a base of veg. broth instead of water.
I might also attempt to use the leftovers as a base in a rice/tofu casserole in a few days.

4:1 ratio of liquid to yellow lentils – for example, I used 3 cups of broth, 2 cups of water, and 1 1/4 cups of lentils (I think that’s right, my math is sad )
Olive oil for sauteing
1/2 onion, diced
3-4 cloves garlic, smashed and diced
1 teaspoon curry powder
1 tablespoon chopped green chili (this is pretty spicy, adjust as needed)
lime
basil leaves

In a large pan, saute onion and garlic in oil until they start to brown slightly. Add liquid and lentils, stir in curry powder and chilis, bring to a boil. Cover, reduce heat and simmer until soft. Squeeze in some lime juice, garnish with basil leaves, eat with rice and naan.
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Island Red Beans (Habichuelas Coloradas Grandes)
NUTRITION PROFILE:
Low Calorie | High Fiber | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.

Makes 8 servings, about 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chile peppers, finely diced
1 small onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1-3 cups water

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more “wet” you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.

Dried Bean Variation:
To use dried beans instead of canned beans, sort 1 pound red kidney beans, discarding any debris. overnight soak: Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil.

NUTRITION INFORMATION: Per serving: 221 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 38 g carbohydrate; 12 g protein; 15 g fiber; 616 mg sodium; 691 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Folate (30% dv), Potassium (20% dv), Iron (17% dv).

prepare your garlic by “unwrapping the individual cloves. then toss everything except your seasonings into a food processor or even a good blender. mix to the texture you like. ^_^

seattle mamas- i added approximated 1 full teaspoon of chili powder to mine.

1-2 T oil
1 cup rice
1 small white onion
2 cups chicken broth
1/2 cup chopped tomatoes (I use canned)
1 clove garlic
1 t. salt

brown rice in oil w/ onion
add 2 cups of chicken broth and chopped tomatoessalt, garlic chopped
bring to boil then lower heat
cover and let cook for 20 minutes
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1 18-24 oz. tube prepared Poleta
1 15 oz. can black beans drained
1 15 oz. can corn kernels drained ( I used frozen and it turned out fine)
1 cup (about 4 oz. shredded Monterey Jack Cheese ( I always add a little more)
1 1/2 cups tomatillo green salsa,
2 tbs. chopped cilantro or more
1/2 cup half and half ( I used nonfat milk because that’s what I had in the fridge… it just seperated a little)

Preheat oven to 375
Dice polenta into 1/2″ cubes Put cubes into 13X9 baking dish. Top with the beans, corn and half the cheese.

In medium mixing bowl combine sals, cilantro, and half and half. Pour the mixture over the ingredients in the dish. Spinkle the remaining cheese on top. You can mix it together if you want. Bake covered for 25-30 minutes.

2-3 cups cooked rice
1 can coconut milk (reduced fat works too)
1/2 c. turbinado or brown sugar
splash of vanilla

Pour coconut milk in pan over med heat, add sugar. Wait until the sugar is good and dissolved and milk is bubbly, then add rice. Cook until rice has absorbed milk and it is a lovely pudding consistancy.

Last night I added to this..
splash of rose water instead of vanilla
pinch of ground cardamomn
1/2 cup shredded coconut

It was amazing

No need for dna testing, if you could hear the noises this kid makes whilst eating an avocado, you will know he is my spawn

Yeah… you know the food’s all ready, and stuff. I’m not waiting. I’m eating. Now…

Um. you realize this is a slice of *heirloom* tomato I’m eating, right? Ok. Just checking, you crazy bitch. With the camera. Over there, not eating tomato… Whatever. I’m eating some tomato.

Do you mind?

Uhh. Seriously. You’re getting on my nerves.

Alright. Look, bitch.

Let. Me. Eat.

I made myself a plate too

And I made cookies for dessert but we ate most of them before I even started making dinner

……….FIN……….
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