Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!
Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!
This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.
1¾ cups white or whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or chocolate chips (for topping)
Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
Slowly add dry ingredients to the wet ingredients and mix until combined.
Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
I missed getting this out before basic b season started, but better late than never for all those fiending, pumpkin-loving monsters out there (myself included).
Really good pumpkin taste, love the chocolate chips, and they are nice and moist! So get to bakin’. Also, I would like to thank the lovely Richa for this recipe, link to it here Vegan Richa. She made her recipe into a loaf of pumpkin bread, I chose muffins. The time for muffins is less, so make sure to differentiate! Directions for each will be in the “notes”.
1¾ cups (218.75 g) flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
½ cup (60 g) powdered sugar Use 2 tbsp more for sweeter
¼ cup (40 g) brown sugar or coconut sugar or other sugar of choice
2¼ tsp (2.25 tsp) baking powder
¼ tsp (0.25 tsp) baking soda
¼ teaspoon (0.25 teaspoon) salt
2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
3 tbsp mini chocolate chips or cranberries or currants
1 cup (116 g) + 2 Tbsp pureed pumpkin not pumpkin pie mix
½ cup (122 ml) non dairy milk
3 to 4 Tbsp (4 Tbsp) oil
1 tablespoon molasses or use maple syrup
1 tsp lemon juice
pumpkin seeds or vegan mini chocolate chips for topping optional
Preheat the oven to 365 degrees F / 180ºc.
In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.
Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.
Use Butternut squash puree or sweet potato puree instead of pumpkin for variation
To make into muffins, bake at 350 degrees for 20 minutes, check with a toothpick to make sure they’re cooked through.
Please try this. I’m telling you, if you crave to feel comfort and love in a bite of food, you’ll be happy with this recipe. It’s so tasty and warm and full of flavor. I can’t EVEN. Serve with a side of buttered up garlic bread, omggggg.
Ummmm, raise your hand if you love potatoes… and not only potatoes, but creamy scalloped potatoes. If your hand isn’t raised, wtf man.
Anyway, this recipe is pretty simple and so good. I was really happy with it, this is also borrowed from the lovely Ginny at, Vegan in the Freezer. I added a few things to personalize it, adding onion and fresh garlic, mmm. Nothing like comfort food.
1 tablespoon dairy free butter – to grease the bottom and sides of a 9×13 casserole dish or butter two smaller casserole dishes
6 cups russet potatoes – peeled and sliced into thin circles
4 tablespoons dairy free butter
4 tablespoons flour
3 cups dairy-free milk – unsweetened
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 c white onion, diced
4 cloves garlic, minced
1 tablespoon fresh thyme
Peel and slice potatoes to measure 6 to 7 cups.
Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Melt the dairy free butter in a large saucepan.
Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
Pour in the dairy free milk.
Bring to a low boil stirring often.
After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
Layer the potatoes in a large 9″ x 13″ casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
Mix in the onion and garlic.
Pour the sauce all over the top. Cover with a lid or foil.
Bake at 350° for 30 minutes.
Uncover and bake another 60 minutes.
Remove from the oven and sprinkle the fresh thyme over the top.
This b*tch is oil free, less than 10 ingredients, and has that protein and fiber combo going for it. I think simple dishes should be more commonly sought after… not spice wise but for the sake of clean eating and weight control, it seems simpler recipes go a long way.
1 cup brown or white rice, cooked according to package
1 14 oz can kidney beans, drained and rinsed
1/4 tbsp garlic powder
1/2 tsp paprika
Avocado Lime Sauce
1 lime, juiced
1 tsp onion powder
1 tsp garlic powder
extra water as needed
Prepare avocado lime sauce, in a food processor combine avocado, lime, spices, and start with 1/4 c water, run the processor. See if it’s the consistency you want, if not add water as needed.
Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.
Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.
Well, after months on end of not cooking, I’m back with a long ass recipe that’s filled with luuuuv. This is a crazy combo of ingredients but so good, and is worth a try b*tchez.
Mmm you see that?
Get to cookin’.
For the spaghetti squash
1 tbsp olive oil
2 tbsp minced garlic
2 tbsp minced ginger
For the cauliflower
1 head of cauliflower, cut into florets
1 can full fat coconut milk
3 c panko breadcrumbs (more as needed
1/2 c ground flaxseed
2 tbsp garlic powder
2 tsp sesame seeds
1/2 tsp black pepper
For the cabbage
1 tsp olive oil
1/4 c veggie broth
1 tbsp soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chili garlic sauce
3 cups cabbage slaw (carrots and cabbage thinly sliced)
1/2 red bell pepper, thinly sliced
1 tbsp peanut butter
1 tbsp soy sauce
1/4 c water (more if needed)
Cooking the squash
Preheat the oven to 400 degrees, cut the spaghetti squash in half, using a spoon carve out the seeds and stringy pulp. Once they are cleaned up, pour a tbsp or so into your hands and rub into the open halves of both squash, covering generously. Season with pepper, rub in the garlic and ginger, and place face down on a baking sheet. Bake for 30-45 minutes, or until the outer flesh is soft and can be pierced with a fork. (Baking time varies so much based on the size and thickness of the squash.)
Cooking the cauliflower **don’t start this step until the squash is about to be removed from the oven
Get out two medium sized bowls, in one bowl pour the can of coconut milk, add juice of one lime, and mix well. In the other bowl add in the panko, flax, garlic powder and sesame seeds, mix well and now you are ready for the fun. I grab a handful of cauliflower florets and coat well in the coconut milk, and then one by one coat with the breadcrumbs… it’s tedious. Then place on a baking sheet. Repeat until all are coated, and bake at 400 degrees for 15 minutes, flip, and cook for another 15 minutes. **Alternative way of coating the cauliflower when low on time, two large gallon zip lock bags, in one add the coconut milk, and in the other the breadcrumb mix. Throw in all the cauliflower in bag 1, shake well and then after getting excess coconut milk off, place in bag 2 and shake until majority of the cauliflower is covered, then bake.
Cooking the cabbage
Before cooking the cabbage, you want to have your sauce ready so you don’t burn up the cabbage, in a small bowl mix the veggie broth, soy sauce, garlic, ginger, and chili garlic sauce, stir to combine.
Heat the olive oil in a large skillet over medium heat, once warmed up add the cabbage and bell pepper, cook for about 30 seconds and add in the sauce, mixing everything really well. Cook for about 5-10 minutes, until the cabbage is wilted and bell peppers are soft. Scrape in the spaghetti squash, mixing everything together and cook another five minutes. Top with a bit of black pepper, and it’s ready.
Making the sauce
In a food processor combine all ingredients, and mix until smooth. If not thin enough add water.
PLATE IT!!!!! I did spaghetti squash on bottom, followed by cauliflower, sauce, peanuts, and lime if you want a little more pzazz.