A Great Tasting and Very Simple Vegan Banana Bread Recipe

Vegan Recipe Feed

• Three’s Company Pie (aka Chocolate, Peanut Butter, ‘n Banana Pie) wheat-free option, gluten-free option, soy-free

  All combinations here are winners – chocolate and peanut butter, banana and peanut butter, and chocolate and banana.   Together, three’s company, not a crowd! 1 cup non-dairy chocolate chips 2/3 cup natural organic peanut butter (can also use a nut butter like cashew or almond, see note) 1 cup ripe banana, sliced (not too overripe as for banana bread, but just lightly flecked) 1 tbsp cocoa powder 2 tbsp pure maple syrup 1 ½  tsp pure vanilla extract ¼ tsp (little scant) sea salt (see note) 3/4 cup plain or vanilla non-dairy milk 1 prepared whole-grain pie crust (I use Wholly Wholesome brand) or  can use “Rustic Pie Crust”* or “Gluten-Free Pie Crust”*  *recipes for these wheat-free and gluten-free crusts will be in LTEV. Toppings: 1 - 2   medium-large ripe banana, sliced ½ - 1 tsp orange or lemon juice (to toss with bananas to prevent discoloration; use full tsp if using 2 bananas) 1/2 tbsp cocoa powder ¼ cup chopped peanuts (or other nuts) Preheat oven to 375 F.  Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add the chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, first combine peanut butter with the banana, process through, and then add the cocoa, maple syrup, vanilla, and salt.  Puree, scraping down sides and base of bowl as needed to incorporate the sticky peanut butter.  Then add milk and puree through again until fully incorporated (again scraping sides and base of bowl to work in stickier parts of mixture). Once chocolate is melted, add to food processor and purée with peanut butter mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling.  Bake for 20 minutes.  The pie will be firmer around the edges and a little looser in the centre, but it will set further as it cools. Carefully remove from oven and place on cooling rack. Let cool completely (refrigerate if needed) before adding toppings.  In a small bowl, toss banana slices with juice.  Then, layer bananas (very random/rustic) on pie, use a fine sieve to dust the cocoa powder over top bananas, and then sprinkle the peanuts over top of everything.  Slice and serve! Ingredients 411:  Some natural peanut butters contain salt.  Try to find a brand without salt.  If the brand you have does have salt, reduce salt from ¼ tsp to just a pinch. If This Apron Could Talk:  This pie freezes very well, if you have leftovers.  Slice in portions, pop in an airtight container and then freeze.  Take out sometime later when you need a fix! Another pretty way to decorate this cake is to dust it lightly with some powdered sugar.  Simply use about 1 tbsp of powdered sugar, place in a fine sieve, and tap it lightly over the pie to dust and decorate. Serves 6-8. Recipe from Let Them Eat Vegan. - 3 days ago

• Lemon-Kissed Blondie Bites (sugar-free, soy-free, gluten-free option)

  1/2 cup raw cashews 3/4 cup rolled oats (use certified gluten-free for that option) 1 cup pitted dates (I use honey dates) 1 1/2 - 2 tsp lemon zest (can reserve some for coating, if using) 1 1/2 tsp freshly squeezed lemon juice seeds scraped from one vanilla bean (see note; or 1/4 - 1/2 tsp pure vanilla extract) couple pinches sea salt (about 1/8 tsp, wee scant) 2 - 3 tbsp unsweetened shredded coconut (as desired) Optional coating: Extra lemon zest (about 1/2 tsp; optional) few teaspoons (each) coconut and oats In a food processor, add the cashews, oats, dates, zest, lemon juice, vanilla seeds, and salt and process.  At first it will appear as if nothing is happening, and the mixture is just whirring around crumbly, but soon it will start to become sticky (patience my pretties)!  When you see it start to become a little sticky, add the coconut and process again.  Continue to process until it forms a ball on the blade.  Stop, and then remove the dough.   Take small scoops of the dough (about 1 - 1 1/2 tbsp in size) and roll in your hand.  Repeat until you have used all of the dough.  If using coating, mix ingredients in a small bowl. Toss or roll the balls in the coating if using, and refrigerate.  Eat and repeat often. :) Makes 14-16 dough balls. Notes: 1) To remove the vanilla seeds from the bean pod, slice the bean down the outer side using a sharp tip knife, to open up lengthwise.  Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and then add seeds to processor.  The pod can be discarded or kept to infuse flavor in other dishes. 2) The texture of these bites is somewhat soft, but firms with chilling.  For a firmer texture, add another 2 tbsp of rolled oats. 3) These are excellent to pack in school lunches (where nuts are permitted). - 2 weeks ago

• Apple Swirl Loaf (Low-Fat)

  Apple Mixture: 1/2 cup diced apple (peeled first) 1 tsp freshly squeezed lemon juice 1/4 cup unsweetened applesauce 1/4 cup unrefined sugar (I use coconut sugar) 1 tsp cinnamon 1/8 tsp allspice Batter: 1 1/2 cups whole-wheat pastry flour 1/2 cup oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp (scant) sea salt 3/4 cup vanilla or plain non-dairy milk 1/2 cup pure maple syrup 2 tsp pure vanilla extract 1 tbsp organic neutral-flavored oil (ex: avocado, canola, grapeseed) Preheat oven to 350 degrees F.  First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice.  Mix and set aside.  In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda).  Mix well.  In a small bowl, combine milk, maple syrup, vanilla, and oil.  Add wet mixture to dry, stirring through until just well combined (without overmixing). Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)!  Pour into a lightly oiled 9" x 5" loaf pan (I use glass).  Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Nutritional Analysis: For 10 slices, per slice: Calories: 70; Total Fat: 2.4 g (Sat. Fat: 0.1g); Cholesterol: 0g; Carbohydrate: 34.2g; Fiber 2.4g; Protein: 3.4g. - 4 weeks ago

• Hot Coco-Cocoa!

  Recipe from gemusings.wordpress.com1 can (13½-oz/400-ml) light coconut milk (see note) 1¼–1½ cups vanilla non-dairy milk ¼ cup Dutch-processed cocoa powder (see note) 1/8 tsp sea salt 3½–4 tbsp agave nectar or pure maple syrup (or to taste) In a pot on medium heat, combine all ingredients (starting with 1¼ cups of non-dairy milk) and whisk until cocoa is well incorporated. Continue to whisk occasionally until very hot but not boiling. Taste test, and add remaining non-dairy milk to thin if desired. Reheat if needed, and serve in individual glasses. Serves 3-5. Notes: 1) Light coconut milk provides a rich coconut flavor without the extra fat of regular coconut milk. If using regular, you may need to reduce the measurement and increase the nondairy milk to make it less rich. 2) You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity. Try this hot cocoa topped with thinly sliced fresh strawberries. 3) Also, as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur. - 7 weeks ago

• Festive Chickpea Tart

  (from Let Them Eat Vegan!)Move over faux turkeys!  This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together.  This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.   1 tbsp olive oil1 cup onion, diced1/2 cup celery, diced4-5 medium-large garlic cloves, minced1⁄4 tsp sea salt Few pinches freshly ground black pepper2 cups chickpeas, reserve 1/3 cup2 tbsp freshly squeezed lemon juice 2 tsp tamari1/2 tsp ground sage1/4 tsp sea salt3/4 cup walnuts, toasted1/3 cup rolled oats (use gf certified for gluten-free option)1 - 10 oz pkg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)1/4 cup dried cranberries1/4 cup fresh flat-leaf parsley, chopped1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)1 prepared whole-wheat pastry pie crust, thawed (see note for wheat and gluten-free options)1/2 tbsp olive oil1 tsp tamari2 tbsp walnuts, chopped (for topping, no need to toast beforehand)Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat.  Cook 9-10 minutes, stirring occasionally, until softened and turning golden.  In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency).  Add toasted walnuts and oats, and briefly pulse to lightly break up nuts.  Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.  Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute.  Combine oil and tamari, and brush over top.  Sprinkle on walnuts.  Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top.  Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.Ingredients 411:  The rolled oats, while lending some structure to the tart, can easily be omitted.Allergy-Free or Bust!:  This tart can be made with a wheat-free (or gluten-free) pastry crust, or without any pastry crust, if preferred.  Do not over bake as tart will tend to dry out without a crust.   - 4 months ago

• Dreena's Hummus Salad Dressing

  Recipe from forthcoming "Let Them Eat Vegan!" When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”!  Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it.  But, I’ll take a bet that my version is healthier.  But, when it tastes this flipping good, I’ll also bet you’ll forget to compare. 1/4 cup chickpeas 1/4 cup water 2 1/2 tbsp tahini 1 tbsp freshly squeezed lemon juice 1 tbsp red wine vinegar 1 tsp tamari 1/2 tsp dijon mustard 2-3 tsp fresh oregano leaves (see note) 1 very small clove garlic (or 1/2 small-med) 1 - 1 1/2 tsp agave nectar (or more to taste) 1/4 tsp sea salt freshly ground pepper to taste 1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing) In a blender or in a deep cup/jar using an immersion blender, puree until smooth.  Season to taste with additional salt/pepper if desired, and using extra garlic to taste. Makes about 3/4 cup. Notes: 1) If you don’t have fresh oregano, don’t use dried.  Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp).  Fresh herbs can be omitted, however, and this will still have good flavor. 2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil. 3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above - try 1 tablespoon to start, and then add more if you like. 4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard.  The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens.  Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries... whatever works for you! - 4 months ago

• "As-You-Like" Muffins

  Low-fat, whole-grain muffins that are fluffy, tender, and can be adapted for your favorite variations (see suggestions below)! 1 cup whole wheat pastry flour1 cup oat flour or ground oats (see notes)1 1⁄2 tsp baking powder1⁄2 tsp baking soda1⁄4 - 1⁄2 tsp cinnamon (see notes)1⁄2 - 3⁄4 cup fruit or nuts (see notes)1⁄4 cup unrefined sugarcouple pinches sea salt1 cup unsweetened applesauce1⁄2 cup vanilla or plain non-dairy milk1⁄4 cup pure maple syrup2 tsp pure vanilla extract1 tbsp organic neutral-flavored oil (ex: almond, avocado, canola) Preheat oven to 375ºF. In a large bowl, combine flour and ground oats. Sift in baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients (including fruit or nuts), and combine well. In another bowl, mix applesauce, soy milk, maple syrup, vanilla and oil. Add wet mixture to the dry mixture. Mix until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes, until golden and a toothpick inserted in the center comes out clean.  Makes about 10 medium to large muffins, or 12 smaller (bake less time for smaller muffins). Notes:1) If you don't have oat flour, use a blender or food processor to grind the quick or rolled oats to a flour-like texture. 2) Here are some tasty variations on the basic batter:Cran-Date Muffins: 1⁄2 cup dried cranberries and 1⁄4 cup chopped datesCherry-Almond Muffins: 1/2 cup dried pitted cherries, 1/3 cup chopped almonds, and 1/2 tsp almond extract; omit cinnamon and add 1/4 tsp ground cardamomChocolate Chip Muffins: 1⁄2- 3⁄4 cup dairy-free chocolate or carob chipsRaisin Nut Muffins: 1⁄2 cup raisins and 1⁄4 cup toasted pecans or walnuts; add 1/4 tsp allspiceTropical Muffins: 1⁄4 cup each chopped dried pineapple, apricots, and shreddedcoconut, and 1⁄2 - 1 tsp coconut extract to replace some vanilla; omit cinnamon and add 1/4 - 1/2 tsp ground nutmeg - 6 months ago

• Whole-Grain Chia Pancakes with Lemon-Scented Whipped Cream (wheat-free, soy-free)

  Whole-Grain Chia Pancakes wheat-free, soy-freeWho says pancakes can’t be healthy?  These combine whole-grain flours with whole white chia seeds.  They are fluffy, tender, delicious, and nutritious! 1 1/4 cup spelt flour1/2 cup oat flour1/4 cup whole White chia seeds (not ground; I use mum's original)3 ½  tsp baking powder½ - 3/4 tsp cinnamon1/4 tsp freshly grated nutmeg1/8 tsp sea salt1¾ + 1-3 tbsp plain or vanilla non-dairy milk (see note)1/2 tsp pure vanilla extract1½ tbsp neutral-flavored organic oil (ex: almond, avocado, safflower, canola)In a large bowl, add the flours, chia seeds, and sift in the baking powder. Add the cinnamon, nutmeg, and salt and stir through to combine well. In a small bowl, combine the milk (starting with 1¾ cups), vanilla, and oil and stir through. Add the wet mixture to the dry mixture and stir through until combined.  Let batter sit for a couple of minutes while preparing pan.  Lightly oil a non-stick frying pan.  On medium-high, heat pan for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute.  Using a ladle, scoop batter into pan to form pancakes (see note). Cook for several minutes, until small bubbles form on outer edge and into the center and pancake is starting to look dry in spots on the top.  Flip pancakes to lightly cook other side, for about a minute. Repeat until batter is all used.Note:  I use Mum’s brand of white chia seed, but you can also use other brands of whole chia seed.  Be sure to buy white chia seeds (for optimal color in these pancakes), rather than the black chia seeds that you might find online or in stores.Note:  Begin with 1 3/4 cups of milk and whisk into the batter.  At first the batter will be very thin, but give it a few minutes.  The flour and chia seeds will begin to quickly thicken the mixture.  Later, as you’ve worked through some of the batter, you’ll notice that it becomes much thicker.  So, add an extra tablespoon of milk at a time to thin the mixture as you work through the pancake batches.  Makes about 12-16 pancakes. Recipe copyright Dreena Burton 2011. Lemon-Scented Whipped Cream wheat-free, gluten-free, soy-freeWhy whip dairy when you can whip coconut?!  This cream is airy, fluffy, luscious, and with just a hint of lemon zest to lift the flavor.  Xanthan gum helps add stability to the cream, I recommend using it. 1 can regular (not light) coconut milk, refrigerated (or chilled in freezer, see note)1-2 tbsp agave nectar (or can use maple syrup or powdered sugar; adjust sweetness to taste)½ tsp lemon zest1/2 tsp pure vanilla extract or seeds from a vanilla bean (see note)¼ tsp xanthan gum (optional, but helpful, see note) Open can of coconut milk, without shaking or otherwise tipping much.  You want to keep the cream solids as separate from the watery liquid as possible.  Use a spoon to scoop out the thick cream into a stand mixer.  You will get about ½ cup + 2-4 tbsp (see note).  Add other ingredients, and with the wire whip attachment, whip cream at high speed for a minute or two until it thickens and becomes fluffy.  Once thickened, transfer to an airtight container and refrigerate until ready to use.  It keeps for several days without deflating.   Note:  If possible, refrigerate can of coconut milk for more than one day, two or more is best.  My favorite brand for making this cream is Taste of Thai Organic.  After refrigerating, I am able to get up to about ¾ cup of cream (sometimes more) with this brand.  It separates very readily after chilling. Note:  If you have a vanilla bean, use a sharp tip knife to slice the bean down the outer side to open up lengthwise.  Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them with the other ingredients in the mixer. Note:  If you are having trouble getting the cream whipped, for instance if too much liquid got included with the cream, you can help firm up the cream with the addition of xanthan gum.  Usually, if just 1 tbsp of agave is used, no xanthan gum is needed.  But, if you use 2 tbsp of agave (or more), it liquefies the cream and some stability is required from the xanthan gum.  Typically ¼ tsp will do the job, but you may need a pinch or two extra depending on the mixture.  I like adding the xanthan gum regardless as it helps stabilize the cream. Note:  I have experimented freezing this cream, and it thaws just perfectly, with the same texture and ready to use. Recipe copyright Dreena Burton 2011. - 7 months ago