Banana Chocolate Chip Bread (WFPBNO)

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread. 

• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened soy milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 3 large very ripe bananas
• 1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

 Stir to combine.

Add the wet mixture to the dry mixture. 

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Hearts of Palm Crabless Salad (WFPBNO)

This weather has been unbelievably hot! I've been making pasta salad, three bean salad, chickpea-of-the-sea salad, etc. to have something as a go to for meals. This keeps me from having to cook and makes meals readily available. A few days ago I made this Crabless Salad and it was delicious. I served it stuffed into a half of an avocado with tomato wedges on top of a bed of lettuce. It was really filling and tasty. It was also good on crackers for a snack. I think you'll enjoy this salad. Be sure to make your own mayo without oil to keep it WFPBNO. 

Dressing:

• 1/4 cup plain plant-based yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Other ingredients:

• 1 can hearts of palm, drained and pulled (or cut) into thin strips
• 1/4 cup diced sweet onion
• 1/4 cup shredded carrot
• 1/4 cup diced celery

Combine all the dressing ingredients, mixing well.

Add the remaining ingredients; toss well to combine. Chill for about 30 minutes to allow the flavors to marry.

I served this in an avocado half, on top of a bed of salad greens with tomato wedges.  You could also make a sandwich or stuff a tomato with the salad.

Enjoy!!!

Smashed Oven-Fried Okra (WFPBNO)

This is SO good!!! I found this recipe in my latest Southern Living magazine and knew I had to make it WFPBNO. The original recipe called for egg, salt and canola oil. This uses none of those things. We are growing okra again this summer and we have more than we know what to do with and I've already picked 1 quart jar and 3 pints. So I've made this about 3 times already. I was just saying how much I missed fried okra and lo and behold, Southern Living came through for me. I bake this delicious okra in the toaster oven so I don't heat up the house. If you give this a try please come back and leave me a comment. 

• 1/2 cup plant milk, I used soy
• 1 egg replacement, I used Bob's Red Mill
• 2/3 cup plain yellow cornmeal
• 2 teaspoons Creole seasoning
• fresh okra pods
• Creole Comeback Sauce (recipe below)

Preheat oven to 450F. Whisk together milk, 1/3 cup water; add the egg replacement and stir well.

Add the cornmeal and creole seasoning to a bowl that will accommodate the okra pods.

Working with 1 pod at a time, place the pod on a clean work surface.

Crush with a rolling pin until split in places. 

Repeat with remaining okra. I only cooked what we were going to eat that night. I have not tried to reheat them yet, but I think they will reheat in the oven just fine.

Set up a dipping station. Dip each pod in the milk mixture. Then add to cornmeal mixture and toss until coated. Then add to a parchment covered baking dish.

Before going into the toaster oven.

Bake until golden brown and crispy on both sides, about 20 minutes in total. Carefully turn them over at the halfway mark. Remove from oven and lightly sprinkle with salt if desired.

I served these with the Creole Comeback Sauce, baked potato covered in queso sauce, sliced tomatoes and fresh corn on the cob.

Creole Comeback Sauce:

Stir together 1/4 cup each homemade mayo, plain vegan yogurt, 1 tablespoon ketchup, 1 teaspoon vegan Worcestershire sauce, and 1/2 teaspoon Creole seasoning in a small bowl. Cover and chill until ready to serve.

Enjoy!!!!!