A Great Tasting and Very Simple Vegan Banana Bread Recipe

Vegan Recipe Feed

• Apple Cherry Crisp

  photo credit: vegfamily.ca Recipe from The Everyday Vegan wheat-free, gluten-free option, soy-free This is an easy, healthy, tasty apple crisp that can be modified to include other fruits or ingredients of your choice.  Unlike a lot of fruit crisps, I have kept the fat content low. This makes for a very healthy snack or dessert paired with some non-dairy ice cream or yogurt. Fruit Mixture: 2-3 tbsp pure maple syrup (depending on sweetness of fruits, see note) 2 tsp arrowroot powder 2 cups chopped apples (cored and peel removed) 2 tsp fresh lemon juice 2 cups fresh or frozen cherries, stems and pits removed (or substitute more apples or other fruits, see note) 1/2 tsp pure vanilla extract 1/4 tsp cinnamon 1/4 tsp freshly grated nutmeg pinch of sea salt Crisp Topping: 1 cup rolled oats (use certified gluten-free for a gf option) 1/4 cup oat flour (use certified gluten-free for a gf option) 2 tbsp unrefined sugar 1/2 - 3/4 tsp cinnamon 1/8 tsp of sea salt 1 tbsp pure maple syrup 1 - 1 1/2 tbsp neutral-flavored oil Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5. Note: Try different fruit combinations, such as: - 2 cups chopped apples; 2 cups blueberries - 2 cups chopped apples; 2 cups frozen mango chunks - 2 cups chopped pears; 2 cups frozen raspberries - 2 cups chopped apples; 1 cup chopped pears, 1 cup frozen berries, 2 tbsp cranberries or raisins - 8 weeks ago

• Avocado & Pinto Bean Enchiladas

  Recipe from eat, drink & be vegan. photo credit: kitchenambition.blogspot.ca This is spicy comfort food: enchiladas stuffed with beans and veggies, along with cashews and lightly mashed avocado - entirely scrumptious!  Pair with a salad dressed with "Cumin-Cinnamon Vinaigrette" (also from ed&bv). 9 -10 corn tortillas (6 inches each) 1/2 - 1 tbsp olive oil 1 cup onions, thinly sliced 1 tsp mild chili powder 1/2 tsp cumin powder 1/4 tsp allspice 1/4 tsp sea salt freshly ground black pepper to taste 2 - 2 1/2 cups white button mushrooms, sliced 1 can (14 oz) pinto beans, rinsed and patted dry 1/2 c raw cashew pieces 2 tbsp freshly squeezed lime juice 2 medium avocados, peeled and pitted (about 1 - 1 1/2 cups) 1 1/4 tsp sea salt 1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups) 3/4-1 cup prepared chili sauce 3/4-1 cup vegan cheese, grated (ex: Daiya; optional) 1/2 c fresh cilantro leaves, chopped (optional) Preheat oven to 400.  Place tortillas in a 8x12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling.  In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes.  Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice.  Immediately toss in lime juice and remove from heat to slightly cool.  In a large bowl, mash avocado and salt - this can be chunky.  Add veggie saute and lightly mix to incorporate.  In a separate bowl, mix enchilada and chili sauces.  Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm.  In the same baking dish, pour half of sauce evenly over bottom.  Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla.  Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish.  Pour remaining sauce over top, and cover with aluminium foil.  Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges.  If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese.  Sprinkle with cilantro and serve.  Serves 4. Notes: 1) If you can't find a mild chili sauce, use more regular enchilada sauce (using some from a second jar). 2) If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce). - 8 weeks ago

• Rawesome Nut Dip

  Photo Credit: alive magazineRecipe from eat, drink & be vegan.  wheat-free, gluten-free, soy-free, oil-free Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads.  1/2 cup raw almonds 1/2 cup raw pistachios 1/4 cup raw walnuts 1/4 cup raw pine nuts (or more walnuts or other nuts like cashews) 1/2 cup red or orange bell pepper, chopped 3 tbsp freshly squeezed lemon juice 1 very small clove garlic, sliced, or to taste 1/2 tsp sea salt Freshly ground black pepper to taste 4 to 6 tbsp water 1/2 cup fresh basil leaves 1 to 1 1/2 tsp fresh thyme leaves In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups. Notes: 1) You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste. 2) This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.” - 2 months ago

• Smoky Cannellini Bean Sweet Potato Dip

  Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free, oil-free option This smoky-sweet dip is a sure crowd-pleaser. The cannellini beans and sweet potatoes give a creamy texture and slightly sweet flavor, while toasted pine nuts and chipotle sauce give a spicy, smoky kick.  Fresh lime juice brightens and balances all the flavors. This dip or hummus is delicious with tortilla chips or crudite, but you might find yourself doubling the batch and using it for lunches or dinners in wraps, as a pizza base, or in casseroles (see notes). 1 1/2 cups cooked cannellini beans (rinsed and drained if using canned) 3/4 cup cooked sweet potato (not tightly packed, or will be a little sweet) (see note for cooking tip) 3 tbsp freshly squeezed lime juice (or lemon juice, but lime is preferable) 1 small-medium clove garlic, cut in quarters 2 tbsp extra-virgin olive oil (can reduce or omit for oil-free option) 3/4 – 1 tsp chipotle hot sauce 1/2 tsp sea salt freshly ground black pepper to taste 1/4 cup toasted pine nuts (reserve a smidgen for garnish) 2 tbsp fresh cilantro (or parsley), chopped (for garnish, optional) In a food processor, combine all the ingredients except the pine nuts and optional cilantro and purée until very smooth, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and purée just a little, leaving some texture (you can blend until smooth if you like, but I prefer a bit of texture). Season to taste with extra sea salt, black pepper, and chipotle sauce, if desired. Serve in a bowl drizzled with a little extra-virgin olive oil (optional), and a sprinkling of pine nuts and cilantro or parsley. Makes 5-6 servings or more as an appetizer with bread, chips, and/or veggies. Notes: 1) Instead of cannellini beans, you can use another white bean, or chickpeas. If using chickpeas, add a couple of tablespoons of water or extra olive oil (or combination). Chickpeas are drier than cannellini beans, so the oil and/or water will help make the chickpea version smoother. 2) To cook the yam, place it whole (unpeeled) on a baking sheet lined with parchment paper. Bake at 400°F (204°C) for 45-60 minutes (depending on size) until very soft when pierced. 3) As well as a dip for bread and veggies, use this hummus as a spread on bread or in pitas with veggies for a lively sandwich, or on a flour tortilla with veggies for a wrap. Also try as a base for pizza (using a traditional pizza shell or pre-baked flour tortillas) and add toppings to preference.  Or, use in a casserole for a family dish - try layering over quinoa, pasta or brown rice and then topping with roasted or grilled vegetables. - 2 months ago

• Lemon Chickpea Lentil Soup

  Photo Credit: Nora Kuby, www.prideandvegudice.comRecipe from eat, drink & be vegan.  wheat-free, gluten-free, soy-free, oil-free option This soup has warm, earthy tones of cumin and thyme.  It's easy to make, and yields extra portions for leftovers or freezing.  Pair this smooth-yet-rustic soup with a whole-grain bread or brown rice and a light salad. 1 tbsp extra-virgin olive oil (or splash of water for oil-free version) 2 cups onion, diced 1 1/2 cups celercy, diced 3 large cloves garlic, minced 3/4 tsp sea salt freshly ground black pepper to taste 1 tsp mustard seeds 1 tsp cumin seeds 1 1/2 tsp paprika 1/2 tsp dried oregano 1 - 1 1/2 tsp dried thyme 1 cup dried red lentils 3 1/2 cups cooked chickpeas 2 cups zucchini or tomatoes, chopped (I used tomatoes) 3 cups vegetable stock 2 cups water 2 dried bay leaves 1/4 - 1/3 cup fresh lemon juice In a large soup pot on medium heat, add oil or water, onion, celery, garlic, salt, pepper, mustard seed, cumin seeds, paprika, oregano, and thyme and stir to combine. Cover and cook for 6–7 minutes, stirring occasionally. Rinse lentils. Add lentils and 21⁄2 cups chickpeas (reserve remaining 1 cup), zucchini or tomatoes, stock, water, and bay leaves and stir to com- bine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes until lentils are completely softened. Remove bay leaves. Stir in 1⁄4 cup lemon juice, then using a hand blender, purée the soup, keeping some texture. Stir in remaining 1 cup chickpeas. Season with additional sea salt, pepper, and lemon juice if desired, and serve.  Makes 6-8 servings. - 2 months ago

• "Spicoli" Burgers

  Recipe from eat, drink & be vegan by Dreena Burton.  wheat-free, gluten-free, oil-free optionThese wholesome patties made with brown rice and hemp seeds are a little crisp on the outside, and soft and moist on the inside.  Serve on their own with a slurry of balsamic vinegar and flax oil, or inside pita bread with veggies and condiments.  splash of water or 2 tsp olive oil1 1/4 - 1 1/2 cups onion, diced1/8 tsp sea saltfreshly ground black pepper, to taste3/4 cup red bell pepper, diced2 cups cooked short-grain brown rice (see note)1 cup shelled hemp seed nuts 2 medium cloves, garlic, quartered2 tbsp ketchup1 tbsp tamari1 tsp Dijon mustard1 tsp dried oregano1/2 tsp dried thyme1/2 tsp dried sage leaves1/4 tsp sea salt1 cup cooked short-grain brown rice (see note)1/4 cup millet flour or other whole-grain flour (to lightly dust patties)smidgen olive oil (for pan-frying, or can bake in oven, see note)In a non-stick pan on medium heat, add water/oil, onions, salt, and black pepper and sauté for 3–4 minutes until onions start to soften. Add bell peppers, and sauté for another 5–6 minutes, until onions are fully softened. In a food processor, combine 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and purée until fairly smooth, scraping down sides of bowl if needed. Transfer to a bowl and stir in remaining rice. Refrigerate for at least 30 minutes to firm up. Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off excess. Wipe out same non-stick pan to lightly clean, then add a smidgen of oil over medium-high heat (see note for oven-baking).  Add patties, 3 or 4 at a time, and lightly flatten with a spatula. Cook for 6–9 minutes on each side, until golden and a crust has formed.  Makes 8-10 patties.Note: You need 3 cups total cooked brown rice for this recipe. I like these patties tender, but you can make them firmer adding oats (regular or gluten-free) or breadcrumbs after chilling if you prefer.Note:  I use very little oil to pan-fry these, just a wipe of oil on a non-stick skillet.  If you prefer to oven-bake, place patties on a baking sheet lined with parchment.  Bake at 400 degrees for about 8-10 minutes on each side.  To brown a little more on the outside, set oven to broil for just a minute.Note: Don’t know what to do with left- over cooked patties? Refrigerate for a sandwich filling; mash and stir in chopped fresh veggies and condiments to taste. - 2 months ago

• Lemony Cashew-Basil Pesto

  Recipe from eat, drink & be vegan.  wheat-free, gluten-free, soy-free, & oil-free option Traditional pesto takes on new life with this recipe. Cashews provide a buttery, creamy contrast to the tangy lemon juice and intense fresh basil. When basil is abundant, make double or triple batches, since this pesto freezes wonderfully. 3–3½ tbsp freshly squeezed lemon juice 1 large clove garlic ¾ tsp dry mustard ¾ tsp sea salt freshly ground black pepper to taste 1 tbsp water 2 tbsp extra-virgin olive oil (optional, for oil-free version add 1-2 tbsp extra water) 1 cup + 1–2 tbsp raw cashews (see note) 2½–2¾ cups (packed) fresh basil leaves and tender stems ½–¾ lb (225–340 g) dry pasta of choice (see note) olive oil (for finishing, optional) In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, and water, and purée until fairly smooth, scraping down sides of bowl as needed. Add cashews and basil and purée until fairly smooth (may leave some texture). Cook pasta according to package directions. When almost done, remove about 1/2 cup of pasta water and reserve. Drain pasta (do not rinse) and toss with pesto, using as much pesto as desired (see note).  If pasta seems too dry, add some pasta water, 1 tbsp at a time, until moistened to preference.  Season with additional salt and pepper if desired, and finish with a drizzle of olive oil. Cooking Notes: 1) Use brown rice, quinoa, or other gluten-free pasta for a gf dish; use spelt, kamut, or other wheat-free pasta for a wheat-free dish. 2) Raw almonds may be substituted in part or entirely for cashews, just add extra water or oil to moisten when puréeing. 3) You can make this pesto in advance and refrigerate in a sealed container until you’re ready to cook the pasta. 4) This pesto also makes a dynamite sandwich spread or pizza sauce (or dollop on pesto as a pizza topping). 5) I like a lot of sauce on my pastas, but you may prefer less; use up to1 lb (450 g) pasta andadd extra cooking water or oil to help distribute the pesto through the pasta. - 2 months ago

• Sesame Lime Soba Noodles with Shiitake Mushrooms & Snow Peas

  Recipe from eat, drink & be vegan. Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!1 package (1/2 lb - 225 g) soba noodles 2 tsp (10 mL) olive oil 5 to 6 oz (140 to 170 g) shiitake mushrooms, stems removed, cut in halves or thirds 1/4 lb (125 g) snow peas, ends trimmed, sliced lengthwise in thirds 1 tsp (5 mL) tamari 1 cup (250 mL) green onions, chopped 2 Tbsp (30 mL) black sesame seeds, or toasted or raw sesame seeds 1/2 cup (125 mL) fresh cilantro, chopped (optional) Lime wedges and toasted sesame oil (for finishing)Sauce 1 Tbsp (15 mL) hoisin sauce 3 1/2 Tbsp (50 mL) tamari 1 1/2 Tbsp (20 mL) fresh ginger, chopped 2 large cloves garlic 3 Tbsp (45 mL) freshly squeezed lime juice 2 Tbsp (30 mL) apple cider vinegar 2 1/2 Tbsp (35 mL) toasted sesame oil (don't substitute untoasted) 3 Tbsp (45 mL) agave nectar In blender, purée sauce ingredients until smooth.Cook soba noodles according to package directions. Meanwhile, in deep frying pan or large pot, heat oil on high. Add mushrooms; saute for 1 to 2 minutes to lightly sear; add snow peas and tamari; cook for 2 to 3 minutes, tossing to lightly sear vegetables. Remove from heat and toss in green onions.Drain noodles (don’t rinse) and add to mushrooms and snow peas. Add sauce and toss to distribute through hot noodles. Add sesame seeds and cilantro; toss again and serve with lime wedge and drizzle of toasted sesame oil.Makes 3 to 4 servings. - 3 months ago