Thursday, August 28, 2014

Vegan Banana Walnut Bread

A good friend of mine recently asked me if I had any good banana bread recipes.  I actually have quite a few that I rotate through.  With three perfectly ripe bananas sitting on my counter, I thought this would be the perfect opportunity to give my friend a recipe and post one it as well! 

This recipe is vegan and oil-free but still maintains a moist, dense, satisfying texture. I enjoy a slice fresh from the oven with a small slab of vegan butter melted right on top.  DELISH!

3 medium ripe bananas
1/2 tsp pure vanilla extract
1 flax egg (1 TB ground flax & 3 TB water) or 1 egg
4 Tbsp organic apple sauce (today I used a baby food pouch of squash, carrots and apples) 
1/4 cup organic cane sugar
1/4 cup packed brown sugar
3.5 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup almond or dairy milk
1 1/4 cup almond meal
1 1/4 cup spelt flour or whole wheat pastry flour or unbleached white flour
1 1/4 cup rolled oats
3/4 cup walnuts, roughly chopped

  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, flour, oats and stir.
  3. Add to your loaf pan and top with walnuts.
  4. Bake for 1 hour. When ready, it should feel firm and be crackly and golden brown on top.
  5. Let cool completely before cutting or it will be too tender to hold form.
  6. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.


Tuesday, August 12, 2014

Mini Zucchini Raisin Muffins

Loosely adapted from a recipe by Giada de Laurentiis

1/2 cup white whole wheat flour
1/2 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
6 Tb applesauce
6 Tb maple syrup
2 flax eggs (2 Tb flax + 6 Tb water)
1 cup grated zucchini
1/2 cup raisins

Preheat oven to 350.  Line 24 mini muffin cups with paper liners.
Prepare the flax eggs by combining the flax and water in a small dish and set aside.  
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the applesauce, maple syrup, and prepared flax eggs.  Add the flour mixture and stir until just combined.  Mix in the zucchini and raisins.
Using a small spoon, fill the prepared muffin cups three-quarters full with the batter.  Bake until light golden, about 15 minutes.  Let cool for 5 minutes in the pan.  Transfer the muffins to a wire rack to cool completely. 

Friday, August 8, 2014

Vegan Butternut Squash & Kale Lasagna Rolls {W/OUT PICTURES}


Makes 6 Large Rolls
6 lasagna sheets, cooked according to package
Half batch cashew cheese 
1 small bunch organic lacinato kale
1 medium sized butternut squash
1 TB olive oil
2 large shallots, chopped
3 garlic cloves, minced
1/4 cup vegetable stock 
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
pinch nutmeg

Preheat oven to 350
Peel and chop squash into cubes.  Place them in a large pot and cover completely with water.  Boil under fork tender.
While the squash is cooking, heat the olive oil in a pan over medium high heat.  Add the shallots and garlic and cook about 5 minutes, stirring frequently.  Add the fresh thyme, salt and pepper and stir to combine.  Remove from heat.
Add cooked squash and onion mix to a blender, along with the nutmeg and vegetable stock.  Blend until smooth and creamy.  

Add all the kale leaves (torn from stems) into a food processor and pulse until very small.  You can also do this by hand, but because I have little kids, I like the kale pieces to be a small as possible.  Add the chopped kale to your cashew cheese.  

To Assemble
In a square glass dish, cover the bottom with a layer of the butternut squash puree.
Lay out one cooked lasagna sheet.  Cover it entirely with the kale-cashew cheese mixture.  Roll up and place in the prepared glass dish.  Repeat with the remaining lasagna sheets.  Cover the rolls with the rest of the butternut squash. 

Cover with foil and bake for 30 minutes.  Remove foil and cook an additional 10 minutes.

Blueberry Kale Smoothie

Photo: Heading to the gym this morning with the kids. The best pre-fuel food is one that is easily absorbed by the body. 
It's important that your oxygenated blood is going to your muscles, not your digestive system!  So start with a smoothie about 30 minutes before a workout. 

Blueberry Kale Smoothie - Serves 4
2 cups almond milk
2 cups tightly packed organic kale (washed & torn)
2 ripe bananas
1 cup organic frozen blueberries
1 Tb ground flax
4 soft mejool dates 

Blend and Serve!  This serves 2 adults and 2 kids.  Halve the recipe if you need to :)