Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.

• 3 overripe bananas, mashed
• 2 1/2 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup soy milk
• 2/3 cup pure maple syrup
• 1 3/4 cup all purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Enjoy!!!

Tofu Mayonnaise (WFPBNO)

I know there are vegan mayonnaise's on the market. They are hard to find and they always have oil  in them. So I started making my own and have tried several different recipes. My favorite is Dr. McDougall's version. I increased the lemon juice by 1 teaspoon for a little more tartness. I use this on sandwiches, in coleslaw and potato salad, etc. It only takes about 5 minutes to make and I keep the 1-1/2 cups in a mason jar. Be sure to label it since it only keeps about a week.

• 1 package (12.3 ounces) silken tofu, drained
• 1 1/2 tablespoons + 1 teaspoon fresh lemon juice
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard

Add all ingredients to a food processor with a S blade. Pulse a couple of times then turn to high. You will need to stop the food processor and scrape down the bowl a couple of times until it's a super smooth mayo. Add to mason jar, label and store in frig for at least 2 hours for the flavors to marry. Will keep for up to 1 week.

Enjoy!!

Spicy Lima Beans and Cabbage (WFPBNO)

I bought a huge head of cabbage from a produce stand on the way home from the beach last Thursday. I made some soup (blah) out of some of it and was looking for a way to use more and some leftover rice in the frig. This dish is based off a recipe by the same name in Dr. McDougall's Starch Solution book. I made a few tweaks and I will definitely be making this dish again. It is so simple yet it doesn't skimp on flavor. 

• 2 1/2 cups frozen lima beans
• 2 1/2 cups shredded cabbage
• 1/4 cup water
• 1/2 tablespoon reduced-sodium soy sauce
  
• 1 tablespoon of saltfree spice mix (I have a blend of dehydrated veggies with a grinder)
• 1 tablespoon sambal oelek
• 1 1/2 cups frozen corn kernels
• 3 cups cooked rice (I had leftovers in the frig)
• Cheese sauce to garnish

If you don't have leftover rice start cooking rice before you begin. In a large skillet with a lid add lima beans, cabbage, water and soy sauce. Cook about 2-3 minutes until vegetables begin to soften.

Add the spice mix and sambal and cook about 3 minutes longer. Stir well.

Add the corn and cook, stirring occasionally for 2-3 minutes.

Stir in the rice and gently stir until the rice is fully incorporated into the dish.            

Continue to cook until the rice is heated through and the vegetables are tender.

Serve immediately.

I topped mine with Chuck's Cheese Sauce that I had made earlier in the day.

Enjoy!!!