World Famous Banana Bread

Recipe

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

Procedure:

  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 https://www.egglesscooking.com/vegan-banana-bread/

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BBS (Black Bean Soup)

Recipe

Ingredients

  • 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.

copied from https://www.jamieoliver.com/recipes/vegetables-recipes/costa-rican-black-bean-soup/

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Pepe’s Cashew Crema

Recipe

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
Cilantro
  • 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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Master Hummus Recipe

Recipe
¼ cup Water
4 Tablespoons lemon juice

6 Tablespoons tahini
2 Tablespoons EVOO

2 small garlic cloves
1 15oz can chickpeas, drained + rinsed

2 teaspoon smoked paprika
1 teaspoon salt
Pinch cayenne pepper
2 Tablespoons toasted pine nuts (if you feel fancy)
1 scallion, sliced thin

  1. Combine water and lemon juice in small bowl. Whisk tahini and oil together in another bowl.
  2. With processor running, toss the garlic cloves down the small feed tube. They will mince up nicely! Stop, and add chickpeas, paprika, salt, cayenne. Process until almost fully ground (15 seconds) and scrape down sides of bowl.
  3. With processor running, add lemon juice/water mixture in a steady stream. Scrape sides of bowl and process for 1 minute.
  4. With machine running, add tahini mixture in steady stream (too thick for feed tube pusher hole, probably). Process until hummus is smooth and creamy. 
  5. Top with pine nuts and scallions, or whatever you want. Cover and let sit at room temp for 30 minutes, then it will be tasty as fuck!

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Bulk Runzas

Recipe

Ingredients

Dough:

  • 950 ml warm water (110 degrees F/45 degrees C)
  • 2-3/4 (.25 ounce) packages active dry yeast
  • 105 ml honey
  • 800 g bread flour
  • 55 g butter, melted
  • 105 ml honey
  • 25 g salt
  • 560 g whole wheat flour
  • 40 g butter, melted
  • 1 Stick Butter (For baking)

Fillings:

  • 2lbs assorted mushrooms, diced very fine (Shiitake, Oyster, Shimeji, Cremini all would be fine)
  • 4.5 lbs veggie ground beef (6 12oz packages of Gardein beef crumbles )
  • 4.5 lbs German Sauerkraut, drained in large colander (3 24oz Jars of Aldi brand Sauerkraut)
  • 4 Medium Yellow Onions, sliced
  • Garlic Powder
  • Salt and Pepper
  • Fresh Herbs, Dried Herbs, Etc

Method

For the Dough:

  1. In a large bowl, mix warm water, yeast, and honey. Add white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

For the Filling:

  1. In a dutch oven, heat a good amount of oil until shimmering. Add the onions and cook for a few minutes, then add the mushrooms. Allow the mushrooms to brown, then scrape the fond from the bottom of the pan. Continue for about 10-15 minutes until the mushrooms are reduced and no longer seem wet.
  2. Cook sauerkraut in large pot/pan until some of the liquid is reduced. Add generous amounts of ketchup and mustard to your taste, depending on the flavor of the kraut.
  3. Meanwhile, brown the ground beef crumbles in a separate pan, stirring often so it doesn’t burn or stick.
  4. Punch down dough, and divide into 45 balls of equal weight. Keep covered with a tea towel until ready to fill.
  5. Mix all filling ingredients together in your largest bowl or pan. Add salt and pepper, garlic powder, preferred herbs to taste.

To Assemble:

  1. Line 4 baking sheets with parchment paper. Preheat the oven to 375 degrees F.
  2. Roll out dough balls into ovals or rectangles about 6 inches long.
  3. Add ½ cup filling to center of each dough oval, and use a drop of water to pinch the edges closed. Place fold-side down on prepared baking sheet.
  4. Liberally brush the tops of runzas with melted butter before baking to create a nice brown crust.
  5. Bake at 375 degrees F for 20 to 25 minutes. Let cool 5 minutes before serving. Cool completely before wrapping in heavy duty tinfoil and freezing for up to 3 months.

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Sweet Potato Nacho Cheese

Recipe

Yield about 2 cups

Ingredients

  • 1 large sweet potato, peeled and cut into 1 to 2-inch thick chunks(use precooked potato if available)
  • solid cream from 1 (13.5 ounce) can of full-fat coconut milk
  • 2/3 cup nutritional yeast flakes
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • red pepper flakes, for garnish,
  • optional 1 cup fresh pico de gallo (rotel substitute)

Directions Place the peeled sweet potato chunks into a small pot and cover with water. Cover with a lid and place on the stove over medium heat. Bring the water to a boil and let simmer for 5 to 10 minutes, or until the sweet potato pieces are easily pierced with a fork.

Drain the water off the potatoes. Immersion blender option: return the drained pot of potatoes to the stove and place over low/medium heat. Add HALF of the coconut milk and the rest of the ingredients to the pot. Use an immersion (or “stick blender”) to blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream to the pot, blending as you go, until it has a consistency you like.

Transfer to a crockpot over “warm” setting for a party dip or keep covered and warm on the stove until serving.

Food processor (or blender) option: place the drained potatoes in a food processor or blender. Add HALF of the coconut milk and the rest of the ingredients to the pot. Blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream, blending as you go, until it has a consistency you like.

Transfer to a crockpot over “warm” setting for a party dip or return to the stove to keep covered and warm until serving. Optional: stir in 1 cup of fresh pico de gallo for a dip and/or garnish with red pepper flakes. Leftovers will keep refrigerated for up to 5 days in a sealed container. Be sure to warm thoroughly again before serving.

Found at http://fedandfit.com/paleo-nacho-cheese/

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