I'm getting kind of a late start on this tonight, it's been a long
day. I have some tasty vegan cooking for you though so I hope that will
make up for it.
One of the foods I grew up on is bread. Mom used to make her own and there were two type that I was particularly fond of; Banana Bread and Zucchini Bread. I'm allergic to a couple types of nuts so mom didn't make either of these breads with nuts.
I found our supply of Bananas going deep brown, almost black in some spots, and I suggested to my wife that rather than throw them out I could find a recipe for Banana Bread and "Veganize" it. Here's what I found.
2 cups of all purpose flour
1 teaspoon baking soda
1/4 tablespoon of salt
1/2 cup of butter (replaced with "Earth Balance" Certified Vegan Butter)
3/4 cups of brown Sugar
2 eggs beaten (replace with "Egg Replace")
2 1/3 cups mashed over ripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan (I used muffin a tin instead). In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together vegan butter and brown sugar. Stir in egg replace and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
They turned really amazing (if I do say so myself)
For Dinner tonight my wife came up with a homemade Chop Suey that she was able to "Veganize"
It also turned out amazing.
1 head of Bok Choy (leaves and salks)
1 onion
1 cup of mushrooms, sliced (she used baby portabella mushrooms)
2 cups of mung beans
2 cups vegetable broth
(This can be thickened with corn starch or non thickened)
If you like you can add vegetarian soy sauce to taste.
1 coil of vermicelli noodles
Bring a pan of water to boil and add vermicelli noodles and cook until desired firmness is achieved.
In a wok set to High saute onions until they begin to turn translucent. Add Bok Choy and cook until it begins to soften. Add mung beans and mushrooms and vegetable broth then cover and allow to cook.
When done add vermicelli, mix and serve.
(We ate outside on or deck tonight)
We ate the Chop Suey with a Thai Chili Pepper and Garlic sauce that added a real spicy bite to this dish and had iced, herbal, tea on the side.
(The fruit just happened to already be on the table. I set it out there today in hopes of ripening it a bit more, I think it adds to the shot though)
Try these recipes and tell me what you think.
One of the foods I grew up on is bread. Mom used to make her own and there were two type that I was particularly fond of; Banana Bread and Zucchini Bread. I'm allergic to a couple types of nuts so mom didn't make either of these breads with nuts.
I found our supply of Bananas going deep brown, almost black in some spots, and I suggested to my wife that rather than throw them out I could find a recipe for Banana Bread and "Veganize" it. Here's what I found.
2 cups of all purpose flour
1 teaspoon baking soda
1/4 tablespoon of salt
1/2 cup of butter (replaced with "Earth Balance" Certified Vegan Butter)
3/4 cups of brown Sugar
2 eggs beaten (replace with "Egg Replace")
2 1/3 cups mashed over ripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan (I used muffin a tin instead). In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together vegan butter and brown sugar. Stir in egg replace and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
They turned really amazing (if I do say so myself)
For Dinner tonight my wife came up with a homemade Chop Suey that she was able to "Veganize"
It also turned out amazing.
1 head of Bok Choy (leaves and salks)
1 onion
1 cup of mushrooms, sliced (she used baby portabella mushrooms)
2 cups of mung beans
2 cups vegetable broth
(This can be thickened with corn starch or non thickened)
If you like you can add vegetarian soy sauce to taste.
1 coil of vermicelli noodles
Bring a pan of water to boil and add vermicelli noodles and cook until desired firmness is achieved.
In a wok set to High saute onions until they begin to turn translucent. Add Bok Choy and cook until it begins to soften. Add mung beans and mushrooms and vegetable broth then cover and allow to cook.
When done add vermicelli, mix and serve.
(We ate outside on or deck tonight)
We ate the Chop Suey with a Thai Chili Pepper and Garlic sauce that added a real spicy bite to this dish and had iced, herbal, tea on the side.
(The fruit just happened to already be on the table. I set it out there today in hopes of ripening it a bit more, I think it adds to the shot though)
Try these recipes and tell me what you think.
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