World Famous Banana Bread


Everybody loves this banana bread. I’ve tweaked the recipe over a few months, and used to bake it weekly for a friend brunch. I never got to take any home with me! I always try to make it a little bit different by changing up the toppings and add-ins. Experiment with what you like!

  • 2 cups (10oz) All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Allspice, ground
  • 1/2 teaspoon Cinnamon, ground
  • 1/4 teaspoon Nutmeg, ground
  • (Optional 1/4 teaspoon Ginger, ground, try swapping out the spices!)
  • 1/2 cup Margarine, softened (I used Earth Balance buttery sticks)
  • 1/3 cup Brown Sugar
  • 1/3 cup White Sugar
  • 4 Very Ripe Cavendish Bananas, medium sized, mashed well (can use frozen black bananas!)
  • 1/4 cup Non Dairy Milk (I used Almond)
  • 1 teaspoon Apple Cider Vinegar
  • 2 teaspoon Vanilla Extract

Optional Fillings (select one)

  • 1/2 cup nuts, chopped (optional, pecans are my favorite, walnuts are more classic)
  • 1/2 cup dried shredded coconut (unsweetened is best)

Optional Toppings: (select one)

  • 1/8 cup cacao nibs (pictured)
  • Not-so-very-ripe banana, sliced on the bias


  1. Combine together the non dairy milk and apple cider vinegar; set aside.
  2. Preaheat the oven at 350F/180C. Line an 8×4 inch loaf pan with parchment paper and lightly grease it with non stick cooking spray.
  3. In a large bowl combine together the flour, baking soda, salt and spice(s).
  4. In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
  5. Fold the wet ingredients to the flour mixture. Fold in the nuts (if using) and stir until just combined.
  6. Pour the batter in the prepared loaf pan and smooth top.
  7. Gently add toppings.
  8. Bake for about 60-70 minutes (seriously) or until a toothpick inserted in the center of the bread comes out clean.
  9. Remove the pan from the oven and place it on a cooling rack for about an hour. Then transfer the bread from the pan to the rack and let it cool completely before slicing (preferably overnight). That way you get nice clean slices and no crumbly mess!
  10. Warm and serve with a pat of salted margarine if you’re feeling fancy!

adapted from

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Stuffed Butternut Squash


Step 1: Make the wild rice. I always cook it in stock with some dried mushrooms for extra flavor.

Step 2: Roast the squash! I cut a butternut lengthwise, scooped out the seeds, and then liberally brushed it with oil. I cracked some salt and pepper on it before roasting it at 450°F. About 10 minutes before it was done, I added the stuffing to the inside of the squash and continued to roast it until a little crispy on top.

Step 3: Top it! I used pine nuts (always toasted pine nuts) and ATK’s potato-based nacho cheese sauce.

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BBS (Black Bean Soup)



  • 2 Tablespoons cooking oil (I use olive)
  • 1 large red onion, minced
  • 3 cloves of garlic, minced
  • 2 sticks of celery, sliced
  • 2 bell peppers, diced
  • 2 jalapeños, sliced (leave ribs and seeds in for spicier soup!)
  • ½ a bunch of fresh cilantro stems, sliced
  • ½ a bunch of fresh thyme
  • 2 cans of black beans (with the liquid)
  • 2 fresh bay leaves (or dried)
  • Corn Tortillas

For the Salsa

  • 1 tablespoon red wine vinegar
  • 2 fresh red chiles (or jalapenos, etc)
  • Cilantro leaves
  • Extra virgin olive oil
  1. Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the thyme leaves. 
  2. Add half of the chilli and gently sauté the veggies for 15 minutes, or until softened but not coloured. 
  3. Tip in both tins of black beans with their liquid, followed by the bay leaves and 400ml of boiling water. Turn up the heat and bring to the boil. 
  4. Season, reduce the heat to low and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, add a splash more water. 
  5. Next, crack the eggs directly into the soup and reduce the heat slightly. Leave the eggs to poach in the soup for 5 minutes, or until the whites are cooked but the yolk is still a bit runny. 
  6. While they’re poaching, make a salsa. Finely chop the coriander leaves and add to a bowl with the remaining chopped onion, the red wine vinegar and a few tablespoons of extra virgin olive oil. Mix well.
  7. When you’re ready to serve the soup, warm your tortillas directly over an open flame or on a hot griddle pan. 
  8. Serve them alongside the black bean soup and salsa, and finish each bowl with a drizzle of the chilli coriander oil.

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Just Omelette.


Seriously, have you tried Just Egg yet? It’s hella expensive but it makes for a very convincing omelette. Just sauté whatever you want first (we love mushrooms and leek). Fry the Just Egg for a little bit in a nonstick skillet, then add the toppings and gently fold it over. It’s a little hard to get it perfect, so don’t be disappointed if you don’t get it. It’ll still taste amazing!

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Pepe’s Cashew Crema


Local legend Pepe shared this recipe for vegan cashew crema…

1 C cashews, soaked, liquid reserved
2T lemon juice
2T water (or reserved soaking liquid)
1T liquid aminos / soy sauce / tamari
1 garlic clove
1/4 sweet red pepper, sliced
1/4 red onion
2T nooch
  • Blend everything in a blender or food processor until creamy and smooth.
  • Add more reserved soaking liquid to make into a squirtable topping sauce for enchiladas or tacos,
  • or spoon into jalapeño halves to make poppers!

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TVP Enchiladas


Sunday afternoon meal. Start by soaking 2C TVP in broth while you prep the sauce and other filling veggies (bell pepper, zucchini, beans, #whateverelseisinyourfridge). Make cashew crema.

Preheat the oven to 375°F and lightly grease a large pan or baking dish.

Once everything is ready, drain the tvp, maybe brown it in a pan for extra flavor and texture, and begin warming the tortillas by lightly frying them in oil. Keep the warmed tortillas soft by covering with a kitchen towel. Fill the tortillas, and place in the pan before smothering with the enchilada sauce. Bake for 20-25 minutes, let cool, and drizzle with cashew crema!

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Lauren’s Master Breading


Found in the vegan crab cakes recipe in Vegan Comfort Classics by Lauren Toyota

The best part about Lauren’s crispy yet flaky crab cakes was the breading. I’ve used it for a lot of stuff including arancini.

  • 1/4 C chickpea (garbanzo) flour
  • 1 1/4 C multigrain bread crumbs
  • 1/2 C unsweetened nondairy milk
  • 1 1/2 C vegetable oil, for frying

Place the item in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the item in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.

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