Sunday, August 29, 2021

Chocolate Chip Banana Bread

Do you have any over ripe bananas you aren't sure what to do with??? Here is your answer. This bread is amazing, easy to make and you probably have all the ingredients in your pantry. The leftovers kept well in the frig; I just would toast a slice every so lightly so it wasn't cold before eating. You should definitely give this a try.

Dry Ingredients:
  • 2 cups all-purpose, unbleached flour
  • 1/2 cup coconut pam sugar
  • 3/4 cup almond flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dairy-free chocolate chips + more for the top
Wet Ingredients:
  • 2 medium super ripe bananas
  • 3/4 cup soy-milk (I like Silk)
  • 1/2 tablespoon Braggs apple cider vinegar
  • 1 teaspoon vanilla extract

Preheat oven to 350F and line a loaf pan with parchment paper. Add all dry ingredients (except or chocolate chips) to a large bowl and mix well.

In a small bowl, mash the bananas well with a fork. Add the remainder of the wet ingredients to the bananas and mix well.

Add banana mixture to the dry bowl and combine well but don't over mix.

Add chocolate chips and stir.

Pour batter into loaf pan and add extra chips to the top. Lightly press so they stick.

Bake 40-45 minutes. Don't overbake but make sure a toothpick comes out clean. You may need alittle more time depending on your oven. Cool pan for about 10 minutes on a wire rack.

Remove bread from pan and allow to cool before slicing.


Saturday, August 21, 2021

Crispy Potatoes

Everyone knows we are huge potato fans. These are our new obsession. I reheat them for breakfast, eat them as a side dish and have been known to grab a couple and eat them cold as a snack. I use my convection oven for this dish with the wire rack and they turn out nice and crispy and brown. Make these and fall in love with taters.

  • 1 24-ounce package of baby potatoes, halved or quartered based on the size
  • 3 tablespoons aquafaba (the liquid from a can of white beans, I used chickpeas)
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried parsley
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoon nutritional yeast 

Add the cubed potatoes to a bowl and toss with the aquafaba.

Add all of the spices and toss to coat.

Add potatoes to the basket.

Bake at 400 for 30 minutes.

We had these with a Gardein veggie burger (our fav). But, again you could eat as a side to anything you want or have them for breakfast. They are sooooo good!


Thursday, August 12, 2021

Lemon Basil Pesto

 One of my favorite things to do with Pesto is make a big bowl of mixed veggies. Toss them in a grill basket and grill until there is some char on them. Cook pasta, toss with pesto, top with veggies and then nutritional yeast. Yummy! I made this pesto yesterday and froze most of it but kept enough to have this very dish for dinner tonight. I typically use zucchini, yellow squash, sweet onion, mushrooms, cherry tomatoes and whatever else is in the frig. Let's make some pesto!

  • 3 cups packed basil
  • 1/2 cup walnut pieces
  • 1 heaping tablespoon chopped garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • water to thin (thin to the consistency you like)

Add all ingredients to a food processor.

Blend until it's totally mixed together. Add water as needed to get the consistency you enjoy.

I like to freeze it in ice cube trays. Once frozen pop out of the tray and store cubes in a freezer bag. I  normally take out 3 cubes for 2 servings.

Saturday, August 7, 2021

Spinach Artichoke Dip

 This creamy dip is wonderful served with crackers or veggies. I also like to fill phyllo cups and bake them in the oven for a lovely appetizer. This dip is whole food plant based with no oil. Make it for your next get together.

  • 1 12-ounce package extra-firm silken tofu, drained
  • 1/2 cup nutritional yeast
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • a few grinds of black pepper
  • pinch cayenne pepper
  • 1 12-ounce box frozen chopped spinach, thawed and squeezed dry
  • 1 14-ounce can quartered artichoke hearts

Preheat toaster oven to 375F. In a food processor add tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, black pepper and cayenne and process until smooth.

Add drained artichoke hearts and spinach, pulse until thoroughly mixed.

Pour the mixture into a small dish and bake for 15 minutes.

I also like to fill Phyllo shells with this dip and bake them for 8 minutes. 

Serve while warm with crackers, veggies, etc.


Tuesday, August 3, 2021

Refrigerator Pickles

Let's just go ahead and let it be known I LOVE pickles. I drink the juice out of the jars and can't help myself. This is a delicious quick, refrigerator pickle. Just whip these up and let them sit for at least 24 hours before you try them. This would also be good using thinly sliced red onions.

  • 1 clean quart mason jar
  • 1 cup water
  • 1/3 cup apple cider vinegar (I like to use Bragg's with the mother)
  • 1-2 teaspoons salt
  • sliced mini cucumbers (I had 5 but only used 4)

All everything except the cucumbers to your mason jar and shake well to dissolve the salt.

Slice the cucumbers to the thickness you like (I did a little less than 1/4"). Add to the brine and be sure they are completely covered. Refrigerate for at least 24 hours for the best flavor.