Monday, August 4, 2014

Vegan Banana Nut Bread

A friend wanted my banana nut bread recipe. So here it is. Please comment and let me know if you make it and what you think. 

This recipe can be made vegan as listed, or you can replace the vegan butter with butter of your choice and instead of egg replacer, use 2 large eggs. Changes in the ingredients will change the nutritional information. We eat mostly vegan in my home and I say mostly because we use honey for allergies. We live in Oklahoma where the wind whips through the plains. ha!



Prep time: 
Cook time: 
Yield: 1 loaf or 3 small loaves

Serving size: 8
Calories per serving: 406
Ingredients:
1 1/4 cups Flour Gold Medal Unbleached All Purpose Flour 
1/2 teaspoon Salt La Baleine Sea Salt Fine Crystals 
1 teaspoon Baking powder Clabber Girl Baking Powder 
1 teaspoon Vanilla Tones Pure Vanilla 
1 teaspoon Almond extract Schilling Almond Extract 
3/4 cup Sugar Naturally Bond Sugar in the Raw 
1/2 cup Crushed Walnuts Diamond Chopped Walnuts 
Bananas Bananas 
1/2 cup Egg replacer egg replacer 2 teaspoons egg replacer mixed with 1/4 cup water or 2 large eggs if not making vegan 
1/2 cup Honey Clover Maid Pure Natural Honey If not making it vegan, you can add 1/2 cup honey to egg replacer. 
3/4 cup Vegan Butter I Can't Beleave It's Not Butter Spread Vegan or dairy. 
1/4 cup Cacao nibs cacao nibs optional 
1/4 cup Flaxseed Seeds, flaxseed optional 


Directions:
1. Preheat oven to 350 degrees.
2. Using a paper towel to hold 1/4 cup butter, rub butter onto the entire inside of pan(s) making sure to coat bottom and sides. Recipe makes 1 loaf of bread or 3 small loaves.
3. Sift baking soda and salt into flour in medium mixing bowl.
4. Mix egg replacer and water (or eggs) with vanilla and almond extract. If using honey, don't add water to egg replacer. Use honey instead and mix it with vanilla and almond extract at this point.
5. Mix butter with sugar until creamy.
6. Slowly pour egg replacer or egg mixture into butter and sugar mix, stirring or mixing if using stand mixer after each addition.
7. Add the mashed bananas.
8. Fold in flour mixture using spoon or spatula.
9. Fold in nuts, and if desired, 1/4 cup flaxseed and 1/4 cup cacao nibs.
10. Pour mixture into pan(s) until halfway filled if using more than one pan. The bread will rise.
11. Bake at 350 degrees for 50 to 55 minutes if using 1 pan or 35 to 45 minutes if using multiple pans. Check with toothpick or small knife to see if cooked. A toothpick should come out clean when inserted into middle and the sides of the bread should pull away from the pan.
12. Place pan(s) on cooling rack for 5 minutes.
13. Carefully remove loaves from pans and leave on cooling rack until room temperature before wrapping in foil or cling wrap. Bread can be left wrapped on counter for 2 days or frozen with a paper towel in the wrapping to soak up moisture. Thaw in original wrapping at room temperature and eat within 2 days. 




As you can see from the ingredients, a lot of the calories, fat, and sodium are from the butter. I use Earth Balance soy free buttery sticks. It wasn't an option in my Cook'n software so I couldn't add it to the nutritional information. It is a healthier version if you can find it at Whole Foods or an organic market. 


Have a super blessed day!!!

Jody Ortiz
  (All material on this blog copyrighted and ISBN filed. Permission to share only when including link or proper citation.)

Tuesday, May 13, 2014

Spicy Vegan Chili


This is a recipe that I've made a few times and the family loves it more than the meat-based chili we used to eat.

Ingredients:

6 to 10 cups of beans with juice (I used leftover pinto and mix them with red kidney or black beans)
1 small can tomato paste
1/4 onion, copped small
1/4 cup beer or red wine
1/4 cup chili powder
1 dash of Worcestershire sauce
2 cloves minced garlic
1 TB ground cumin
1 TB dried oregano
1 TB dried basil
1 teaspoon paprika
1 TB sugar
Salt and Pepper to taste

Directions:

Mix all of the ingredients into medium sized pot under high heat and bring to boil.

Reduce heat to simmer until desired consistency or until onions are to desired tenderness - about 15 minutes.

Serve over Fritos or crackers or in a tortilla. Top with onion and soy cheese. Enjoy!

Serves 4


Jody Ortiz Author, "Bashboard Bullies" Bashboard Bullies and "The Naked Truth Bound in Scorn" The Naked Truth Bound in Scorn
http://www.truecrimebooks.us (All material on this blog copyrighted and ISBN filed. Permission to share only when including link or proper citation.)

Saturday, May 3, 2014

Vegan Potato Soup

We had this delicious soup for dinner last night and wanted to share. 

Thick and creamy vegan potato soup.

Prep time: 1 hour
Cook time: 25 minutes
Yield:

Serving size: 4
Calories per serving: 365

Ingredients:
3 cups vegetable stock vegetable stock
6 cups diced potatoes potatoes for boiling
3/4 cup nutritional yeast nutritional yeast 1/3 cup for soup, remainder for "cheesy" potato topping
1/8 teaspoon black pepper
1 to taste salt
1 cup whole plain almonds blanched
2 cloves garlic 

1/4 teaspoon pepper cayenne pepper 
1/4 chopped fine onion
1 - 2 large potato diced into 1 inch pieces for topping
1/3 cup chopped chives
1/2 cup peashoots can use parsley or cilantro
1 tablespoon extra virgin olive oil can use vegan butter instead

Directions:
1. Add almonds to a small bowl. Cover with boiling water. Cover bowl with aluminum foil and let soak for 1 hour.
2. For garnish, heat oven to 400 degrees and dice 1 to 2 potatoes for topping into 1 inch pieces. Leave skin for crunch if desired.
3. Toss in oil or vegan butter, salt, pepper, and remainder nutritional yeast not set aside for soup. Place on a greased baking sheet and roast for 15 to 25 minutes or until tender and crispy. (Remove from oven and set aside.)
4. Drain and rinse almonds onto a paper towel. Peel off the skin.
5. Peel potatoes for soup. Dice and boil in medium sized sauce pan until tender.
6. Drain water.
7. Add the boiled potato, almonds, vegetable stock, 1/3 cup nutritional yeast, and spices to a Vitamix or large food
processor. Blend until smooth and creamy, about 30 seconds in Vitamix. Add more liquid if a thinner soup is desired. Season to taste.
8. Saute onion, chives, and peashoots, set aside for garnish.
9. Pour soup from Vitamix into serving bowls. Top with crispy potatoes and garnish.
10. Serve.

**The nutritional information does not include the vegetable stock or nutritional yeast.

Jody Ortiz Author, "Bashboard Bullies" Bashboard Bullies and "The Naked Truth Bound in Scorn" The Naked Truth Bound in Scorn
http://www.truecrimebooks.us (All material on this blog copyrighted and ISBN filed. Permission to share only when including link or proper citation.)

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