I’ve been experimenting with additions to a traditional banana bread recipe and this morning I added some blueberries and sliced almonds to my basic recipe. The blueberries add a nice flavor and color, while the almonds lend just a touch of crunchy.

The best bananas to use are ones that are over-ripe. You can tell a banana is too ripe when the skin starts turning black. Don’t throw these away, they are perfect for baking with.

For the blueberries, either fresh or frozen work. Whenever I buy berries, anything I know I’m not going to be able to finish in time, I freeze. I then use these frozen berries in smoothies, muffins, breads, etc.

Here’s the recipe -

1/2 cup softened butter or margarine
1 cup granulated sugar
2 tbsp. apple sauce
1 cup mashed ripe bananas (3 medium)
1/2 cup blueberries (fresh or frozen)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sliced almonds
Cream butter and sugar together. Add 1 tbsp of apple sauce at a time, beating till smooth. Blend in mashed bananas then the frozen berries.
In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Transfer to greased muffins tins. Bake in 350 deg. F. oven for about 35-40 mins, until inserted toothpick comes out clean. Let stand 10 minutes. Remove from tins and place on cake rack to cool.

Another wonderful dessert from the chefs at G-Living. The picture to the left was the version I created.

GreenChefs | Raw Sunday Dessert Tart.

Check out this raw chocolate mousse from G-Living. It’s pretty easy to make once you’ve got all the ingredients gathered. Keep in mind the time it takes to extract the young coconut meat.

GreenChef Jana | Raw Chocolate Mousse Cake with Raspberry Sauce.

Friday night’s dinner centered around a can of black beans. I had purchased bell peppers and onions at Trader Joe’s the night before, had some fake beef strips and rice already, so decided on a Mexican theme for dinner. The beans were heated with a little onion and garlic, sauteed the beef strips with some bell peppers and onions and found a very simple recipe for Mexican rice that I adapted a bit.

Mexican Rice

1 cup white rice (not minute rice)
Fresh Garlic, 1 clove, coarsely chopped
Red Bell pepper, 1/2 cup, chopped
Onion, 1/2 cup, chopped
Salt to taste
1 cup Tomato sauce
2 tbsp. Vegetable oil

Heat the oil in a quart sauce pan. Add rice when oil is hot. Toast rice, stirring constantly, until slightly browned.
Add garlic, onion and bell pepper. Saute for a few minutes.
Add tomato sauce, 1 cup water, salt to pan.
Bring to a boil, cover and simmer over low heat for 15 minutes.
Fluff and simmer for 5 more minutes or till liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff before serving.

mexicanrice

tags: mexican, rice

There’s this veggie Vietnamese place near my house that makes the best “chicken” drumsticks. Leslie and I have been wanting to make our own and we finally came up with a decent version.

“Chicken” nuggets w/ sweet potato frittes

“Chicken” Nuggets

Soy chunks
Powder egg replacer
Flour for dipping
Panko breadcrumbs
Oil for frying
Salt and pepper to taste

Depending on the amount of soy chunks you have, make enough egg replacer to cover all pieces.
After coating the soy chunks in egg replacer, dip in flour and then in the breadcrumbs.
When the oil is hot, drop coated soy chunks in and fry till golden brown.
Place pieces on paper to cool and salt to taste. Seeve warm with dipping sauce of your choice.

Sweet potato frittes

2 medium sized sweet potatoes
Oil for frying
Salt and pepper to taste

Slice sweet potatoes into long thin strips.
When oil is hot, drop small batches in and fry till golden, approx. 4-5 mintues. Remove from oil, drain on paper and let cool until ready to serve.
Right before serving, heat oil again and drop small batches in. Fry for an additional 2-3 minutes. Remove and drain on paper.
Serve with paprika ketchup or your favorite dipping sauce.

sweet potato fries

tags: fake meat, frittes, sweet potato, vegan

Being vegan usually means missing out on some really good food…. cheese, a good piece of meat, etc. I found a recipe online for Vegan Creme Brulee and after making it, I just had to share it.

You can view the recipe at Vegan Visitor. Check it out.

Creme Brulee

tags: creme brulee, vegan

In the local farmer’s market, baskets of summer squash have appeared… zucchini, yellow squash, patty pans, etc. I typically add squash to scrambles and fajitas, but thought I’d try creating a pizza with them.

Summer Squash Pizza

1 ball of pizza dough (I use pre-made ones from Trader Joe’s)
2-3 medium summer squash, sliced into thin strips
Half a small onion, chopped
2 cloves of garlic, chopped
Olive oil
Salt and fresh pepper to taste

Heat olive oil over medium heat in a saute pan
Add onions, and saute until translucent, approx. 5 min.
Add garlic and cook until fragrant, approx. 2 min
Add squash and cook until tender, approx. 7-8 min
Remove from heat

Follow the instructions for oven temperature and preparation of the pizza dough
After rolling out dough, top with cooled squash mixture and drizzle some olive oil on top
Cook according to pizza instructions
Remove and serve immediately

Pizza

tags: pizza, squash

Sundays are good days to cook; I can find something I’ve never made before, take a trip to one of the best grocery stores in the world and spend the afternoon working in the kitchen. Today I felt like something crispy and after skimming through one of my cookbooks, I found this wonderful recipe for fritters. I’ve adapted it for vegans. I hope you enjoy!

Zucchini and Tofu Fritters with Lemon
adapted from The Complete Italian Vegetarian Cookbook

servers 4 to 6

1/2 cup extra firm tofu, processed until smooth
3 tsp. egg replacer
4 tbsp. warm water
2 tbsp. minced parsley, fresh
2 medium cloves garlic, minced
1/2 tsp. grated lemon zest
3 medium zucchini, scrubbed and ends trimmed
Salt and freshly ground pepper
1 3/4 cups bread crumbs
Vegetable oil for pan-frying
Lemon wedges

Combine egg replacer and hot water in large bowl, whisk till blended.
Add tofu mixture, parsley, garlic and lemon zest.
Shred the zucchini, through a large holes of a grater. Wrap shredded zucchini in paper towels and squeeze out as much of the liquid as possible. Add zucchini to the tofu mixture. Add salt and pepper to taste. Stir well. Add 1 cup of the bread crumbs, so that the mixture is no longer sticky, and combine.
Spread the remaining bread crumbs on a large plate. Heat 1/2 inch of oil a large skillet over medium-high heat.
Take 1/3 cup of the zucchini mixture and form into a 3 inch patty. Coat each side with bread crumbs and set aside. There should be enough mixture for 15 patties.
When oil is ready for frying, add patties, leaving enough room to flip easily. Fry on each side for 4 minutes, until the patty is a rich, golden brown.
When finished with all patties, divide among plates and serve with lemon wedges.

zucchini

tags: lemon, tofu, vegetarian, zucchini

I got an ice cream machine a few Christmas’ ago and I’ve attempted to make vegan versions a couple of times. Those first attempts never yielded anything worth sharing with others, but I think I’ve stumbled on to a pretty decent vegan cream base.

This base is a version of the one used by Ben and Jerry's.

1/4 tsp. Guar Gum
1/8 of a block of firm tofu
3 tsp. Egg Replacer
4 tbsp. hot water
3/4 cup sugar
3 cups soy milk

Mix the Egg replacer and hot water. Set aside.
In a blender, combine tofu and 2 cups of soy milk. Process until the tofu has been blended into milk.
In a mixing bowl, add the Egg Replacer mixture and slowly whisk in the sugar, a little at a time, until completely blended.
Pour in the tofu mixture and remaining cup of soy milk. Add Guar Gum and mix till combined.

Use as the base for your favorite ice cream flavor and follow your ice cream maker’s instructions.

icecream

tags: vegan, ice cream

4 cups of packed fresh basil
3 or 4 cloves garlic
1/4 cup of pine nuts, toasted
1/4 cup of olive oil (virgin)

Combine all ingredients in food processor.

Serve immediately over pasta, or store in air-tight container in the fridge. Should last for approx. 1 week.

Variations:

Replace the pine nuts with walnuts or pistachios
Replace the basil with parsley

*Note:
If you don’t have a food processor, you can use a blender instead. If you have neither, simply chop all ingredients, place into a bowl, cover with oil. Stir until all ingredients are combined.

pesto

tags: food, pesto, recipes