Double Chocolate Zucchini Banana Bread (WFPBNO)

I have been making a banana bread that has lot's of nuts, dried fruit and such in it. It's delicious but I wanted something chocolate so I had overripe bananas and 1 large zucchini and this happened. It is so moist and you can't even tell there is zucchini in it. It is definitely something to keep in our rotation. I love it that the grocery has sacks of overripe bananas at almost half price. You definitely want to make this one.

• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 3/4 cup unsweet almond milk
• 1/2 teaspoon apple cider vinegar
• 2 small overripe bananas, mashed
• 1 cup zucchini, shredded
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Preheat oven to 350F and line a loaf tin with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt.

In a cup or small bowl add the vinegar to the milk. Set aside for 5 minutes.

In a smaller mixing bowl, combine mashed bananas, zucchini, vanilla extract and milk mixture.

Pour the wet mixture into the dry mixture and stir until smooth.

Fold in the chocolate chips. 

Spread the batter into the prepared loaf pan.

Bake for 40-45 minutes or until a toothpick coes out clean.

Enjoy!!

Refrigerator Pickles (WFPBNO)

I had some Persian cucumbers that needed to be used and decided to make a jar of refrigerator pickles. Normally, you would use a pickling cucumber for this, but what the heck. I will note I didn't have mustard seeds and so I used dried mustard powder. It made the brine cloudy so I suggest you go get some seeds if  you don't have any. However, the flavor was still spot on! These were super easy and don't require a water bath, just put them in frig for 24 hours before enjoying them. 

• 3-4 pickling cucumbers (I only had Persian and that's what I used), quartered lengthwise
• 1/4 cup Vidalia onion, sliced
• 3-5 sprigs fresh dill
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 1/2 teaspoons pickling salt or kosher salt (which is what I had on hand)
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole mustard seeds
• Pinch of crushed red pepper flakes (optional)

In a small pot heat the vinegar, water, garlic and all the spices until the mixture comes to a simmer and salt dissolves. Cool the brine while  you prep the cucumbers.

Slice your cucumbers into quarters, lengthwise and pack a clean pint-size jar with the, the onion slices and dill. 

Once brine is cooled pour over the jar of cucumbers. Close the lid and refrigerate for 24 hours before eating for the best flavor.

Enjoy!!!

Ginger, Soy Curl & Green Bean Stir-Fry (WFPBNO)

This stir-fry was so good and it comes together pretty quick, as most stir-fries do. If you don't have green beans are aren't a fan you could sub some broccoli. You may be able to use sliced zucchini, but it won't take long to cook so be sure not to turn it into mush. I made basmati rice to serve this stir-fry over and it was delicious! The sauce was a little loose so next time I would use 1 1/2 tablespoons cornstarch. I prefer a thicker sauce.

Sauce:

• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 cups vegetable broth

Combine all sauce ingredients in a small container. Set aside.

Stir-Fry:

• 1/4 cup green onions, white and green parts, sliced
• 2 tablespoons peeled, minced fresh ginger
• 1 tablespoon cheater garlic, minced
• 1 1/4 cups soy curls, broken into bite sized pieces
• 12 ounces fresh green beans, cut into 2-inch lengths
• yellow and orange (homegrown) sweet baby bells, sliced
• 3/4 cup sliced green onion tops, cut into 2-inch pieces
• Hot cooked rice

Add the soy curls to a bowl and cover with enough broth or water to totally submerge them. Let sit 10-15 minutes, stirring occasionally. Squeeze the soy curls by hand (or press them in a colander) to drain all the liquid from them. 

Add 1 tablespoon water to a non-stick skillet, once it's hot add the 1/4 cup chopped green onions, ginger and garlic to the pan. Cook about 30 seconds.  

Add the drained soy curls and sauté for 4-5 minutes until they begin to brown. Remove from pan and set aside.

Add more water to pan as needed so nothing sticks. Add the green beans and peppers, cover and cook about 3 minutes. Uncover and cook another 3 minutes, stirring frequently.

Add the green onion tops and sauté for 1 minute.

Return soy curls to pan and give it a good stir.

Stir in the sauce you made ; bring to a boil. Cook 2-3 minutes untl sauce is thickened.

Serve with rice. Makes 4-6 servings.

Enjoy!!!

Cold Peanut Noodles (WFPBNO)

I made these last week to have something different. It was a very hot day and these noodles hit the spot. I served them fresh at room temperature. The pasta had been rinsed in cold water and the veggies were cold from the frig. But, the leftovers were amazing served straight out of the frig. This peanut sauce recipe is one I saw online and I left out the sesame oil. It is so much better then the store bought peanut sauces that are full of stuff we don't need! I hope you'll give these a try and leave me a comment. You obviously can substitute the pasta for whatever you have on hand or enjoy and change up the veggies some as well. Cooked shelled edamame would be delicious in this.

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 2-3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon each - garlic powder, ground ginger, black pepper, crushed red pepper flakes

Whisk all the ingredients in a bowl until combined. Taste and add more soy sauce if needed. The consistency should be thin enough to drizzle. If it's too thick add a teaspoon of water at a time until it's the desired consistency. Set aside.

Noodle Ingredients:

• 8 ounces pasta
• 2 carrots, grated
• 1/2 English cucumber, diced
• 1- 1 1/2 cups tri-color coleslaw
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• Garnish: chopped peanuts, black sesame seeds, extra cilantro, oven baked tofu

Cook pasta al dente according to package directions. Drain, rinse with cold water and set aside to drain well. Once totally drained add to a large bowl. 

To the bowl of pasta add the carrot, cucumber, coleslaw, cilantro, green onions.

Toss everything well to combine and then drizzle with peanut sauce and toss again.

Serve in bowls with garnishes. If you are going to make the tofu start it while the pasta water is coming to a boil.

Enjoy!!!