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!!!

Spicy Rice Noodles (WFPBNO)

This simple pasta dish was a hit at dinner. It does make a lot of food, feeding 6 people easily. Of course if you don't like or have broccoli, substitute the veggies you do have. The sweet chili sauce is not very spicy to me so I added some hot sauce to my dinner. I can't say enough about brown rice pasta. I love it. It cooks easily, holds it's shape, doesn't fall apart and is much healthier than regular white wheat pasta. It's a little m ore expensive but you can't put $$$$ on a healthy body! I think this would also be good if you leave out the pasta and serve over brown rice.

Sauce:

• 3 tablespoons peanut butter
• 1/4 cup sweet chili sauce
• 1 1/4 cups hot vegetable stock
• 2 tablespoons reduced-sodium soy sauce
• 6 tablespoons soy milk

Add all sauce ingredients to small sauce pan and whisk until the peanut butter is incorporated into the other ingredients. Set aside.

Noodles and veggies:

• 1 16-ounce package brown rice pasta, I used fettuccini style
• 1 cup corn kernels, I used frozen and let them sit out while I prepped everything
• 2 medium carrots, sliced thin
• 1/2 medium to large red onion, halved and thinly sliced
• 3/4 cup green beans, I used frozen and let them sit out while I prepped everything
• 1 cup broccoli, cut into small florets
• 1 tablespoon minced garlic
• Garnish: chopped peanuts and chopped cilantro

Start your water for preparing the pasta. Cook according to package directions. Drain and set aside.

Heat 2 tablespoons water in your wok over medium high heat. Add more water as needed to keep veggies from sticking. Stir-fry all the vegetables together with garlic for about 3-4 minutes. Don't let the veggies get mushy!! Cook just until they start to soften.

Pour the sauce that you set aside earlier to the pan and simmer on low 4-5 minutes, again don't overcook them. 

Stir in the cooked pasta and toss all together. Garnish each plate as desired.

Enjoy!!