maple olive oil banana bread.

bananabread
I’ve made banana bread several times on this blog, and this one proved to be a winner. I found the recipe on shutterbean, but changed it up a bit to make it vegan, and a tad bit healthier. It didnt raise as high as it should, but it still turned out pretty tasty!

  • 1 cup all-purpose flour
  • 1/2 cup spelt flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 egg replacers (i used neat egg)
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup plain vegan yogurt

Preheat oven to 350F. Grease a 8 x 4 inch loaf pan.

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and ugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Prepare the egg replacer and add and beat until fully incorporated. With a wooden spoon, stir in the bananas, then yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.

Bake until a cake tester inserted in the middle of the loaf comes out clean, about 45-50 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Allow to cool completely on a wire rack.

vegan quiche.

quiche copy

I whipped these quiche up for lunch when I was having some ladies over for a clothing swap. I figured if there was any leftover I could eat it for lunch for the week.  Wishful thinking- these got almost all eaten up! they were a huge hit and there was only one vegan there! I will be making these regularly and need to remember this recipe for any upcoming potlucks.  You can customize the veggies any way you prefer. I made one with brocolli and cheddar daiya and another with tomato, cilantro and cheddar daiya.

I found the recipe over on kittee’s blog.

14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
Several dashes hot sauce
2-4 tablespoons vegan milk,
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch

2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add ’bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)

A single pie crust (recipe below)

Preheat the oven to 400F.

Put the tofu, cashews, and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the non dairy milk to help get things going.

Add in the nutritional yeast, miso, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.

Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.

Let cool for at least 30 minutes before slicing.

PIE CRUST
This is the pie crust I used.  Somehow I got two pie crusts out of it too!

  •  1 3/4 cups whole wheat flour or whole wheat pastry flour
  • 1 cup)unbleached all purpose flour
  •  3/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup water
  • 2 teaspoons red wine vinegar or strained lemon juice

    1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
    2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
    3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

      ( I did not prebake my crust)

203. banana chocolate chip flapjacks.


Milo woke up telling me he wanted pancakes for breakfast, so I broke out the ol’ vegan brunch book, since its been a while since I’ve made anything from that gem of a cookbook. I made these since they had bananas in them (healthy) but made a few with some chocolate chips in them too since they are milo’s favorite. He got two regular and one chocolate chip, so thats not so bad, is it?

I’ve mentioned before I really dislike making vegan pancakes because they just don’t usually turn out right. These actually turned out pretty good! I burned the first few and had to start over because my pan was too hot for too long, but once I got going I got into the groove and made it work. Another pancake success!