Banana Bread

This recipe can be thrown together from start to finish in under an hour. On a whim I decided to add this to the list of things to bring to my Uncles house for Christmas Dinner. It made the whole house smell so delicious while baking.

1 heaping cup mashed ripe bananas, about 4-5
1/3 cup sugar
1/3 cup light olive oil
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 350°F. In a large bowl using a potato masher, mash together the bananas. Add the sugar, oil, cornstarch, extract, and optional chips to the bananas and mix until completely incorporated. In a separate bowl sift together the flour, baking powder, and salt. Mix the sifted mixture into the banana mixture and stir until just combined. Pour the batter into a loaf pan that has been prepared with non stick spray. Bake for 40-45 minutes, test it to make sure a toothpick comes out clean. You can leave it under the broiler for a minute to get a nice tanned top. Allow to cool before cutting and serving.

*I added a handful of chocolate chips to the bread and regretted it, it didn't do this banana bread justice.

Comfort Mac

For a long time I didn't know if I should blog this. It's not quite a Mac and Cheese, not quite a pasta sauce. It just is. It's my go-to pasta. It's what I make when I just want to lounge around all day, it's what I make when I'm too busy to actually cook something, and it's what I make often when my friend and I are having Girl's Night and get hungry around midnight. It's my go to Mac, and it has been for a year now. It's savory and rich and perfect. You'll just have to trust me on this one. When it's rainy or cold or snowy, or you're just lounging or lazy, then you will make this and then understand why it's been a staple of mine for so long.

2 cups small pasta (elbows, shells, orecchiette, etc. I often use GF pasta for this when I have it on hand)
1/4 cup plant-based butter
1/3 cup nutrional yeast
1 tablespoon Braggs liquid aminos or soy sauce
3/4 tablespoon Dijon mustard
1/8 teaspoon garlic powder
2 large handfuls baby greens mix, like this

Cook your pasta so it's al dente. In a saute pan melt the butter, then add the yeast, braggs, dijon, and garlic powder and mixture until everything is incorporated. It looks chunky and strange, but it tastes heavenly so just have faith. Add your strained pasta to the sauce and stir to coat. Lastly toss in your baby greens and mix, then divide into bowls and serve.

This recipe makes enough for 2 fairly large portions.

Recipe adapted from my friend Anna Bailey

Holiday Apple Crisp

This apple crisp is killer! I was skeptical at first because I have a terrible baking track record, and the fact that I hate dessert doesn't help either- but I took a chance and really surprised myself. Maybe I'm not such a terrible baker after all! Even my brother, who doesn't like baked fruit, got out of bed for some. You realize how much motivation that takes, right? This would be perfect as a lighter dessert option for Christmas!

4 large apples, I used honey crisp because that's what I had on hand but I know granny smith or golden delicious are usually recommended for crisps.
3/4 scant teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup dark brown sugar
1/2 cup uncooked old fashioned rolled oats
1/3 cup AP flour or almond flour if you're GF
3 tablespoons plant-based butter
1 tablespoon coconut oil (I used unrefined, but refined would work also)

Preheat the oven to 350°F. Prepare a small casserole dish by spraying it with nonstick spray, then set aside.

Peel your apples, then slice them into 1/4-inch slices. In a bowl coat the apple slices in the cinnamon and salt, then pour your spiced apples into the prepared dish. Using the same bowl that you used to spice your apple slices add the sugar, oats, flour, plant-based butter, and coconut oil and mix until well combined. Pour this mixture over the apples and bake in the oven for 60 minutes, until the apples are tender and the streusel is browned. Allow to cool for 20 minutes before serving. You can serve it by itself or with some vegan ice cream on the side. Personally, by itself with a cup of tea- now that's my idea of perfection!

Meatballs with Spaghetti Squash Pasta

It's hard to find a good vegan (which happens to also be gluten free) meatball substitute, most of them are full of soy or fillers, and are lackluster at best. This one is spiced with Italian seasonings, textured with nuts (which can be replaced with seeds if you're nut-free), hearty from the beans, and overall awesome. Not to mention super easy to make- always a good sign!

  
1 large spaghetti squash, halved (you can have your local grocery store do this for you if you ask)
3/4 cup walnuts, chopped (substitute with sunflower seeds if you're nut-free)
3/4 cup gluten-free rolled oats
1 cup shredded carrot
1/2 cup fresh parsley, finely chopped 
1/3 cup fresh basil leaves, finely chopped 
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large) 
3 large garlic cloves, minced 
1 (15-ounce) BPA free can kidney beans, drained and rinsed 
1 tablespoons chia seeds + 3 tbsp water, mixed 
1/2 tablespoon olive oil 
1 teaspoon dried oregano 
3/4 teaspoon fine grain sea salt, or to taste 
Freshly ground black pepper, to taste 
1/4 teaspoon red pepper flakes (optional)
Marinara sauce 
Vegan Parmesan (optional: equal parts of walnuts and nutritional yeast)

Preheat the oven to 350°F.  Remove the seeds from the squash, then place the halves flesh-down on a cookie sheet and bake for 40-50 minutes, or until tender. Remove from oven and allow to cool before scraping the flesh out with a fork.

While your squash is baking, place your walnut pieces in a small baking dish and toast them in the oven for 9 minutes.

In a food processor add the oats and process until they resemble a coarse flour. Pour the oat flour into a large mixing bowl and add the shredded carrot, chopped parsley and basil, sun-dried tomato, garlic, and walnuts- stir to combine. Add the kidney beans to the food processor and pulse it a few times, you don't want the beans to turn into a puree, texture is good! Add the bean mixture into the bowl with the vegetable oat mixture and stir to combine. In a small bowl add the chia seeds and water, let sit for 15 seconds, then add to the bowl and mix to incorporate. Lastly, stir in the olive oil, oregano, salt, pepper, and red pepper flakes, stir to make sure all ingredients are well combined. 

Shape the mixture into small balls, then place on a greased baking sheet. Bake for 20 minutes, then carefully flip and bake for another 15, remove from oven and allow to cool for 10 minutes. 

Toss the cooled spaghetti squash in some heated up marinara sauce and serve with the 'meatballs'.

If you're feeling extra festive you can sprinkle this with a little vegan Parmesan cheese. Take equal parts of walnuts and nutritional yeast and pulse in the food processor until crumbly.

Recipe adapted from Oh She Glows

Quick Stuffed Mushrooms

You won't come across an easier stuffed mushroom. You can practically whip these up in your sleep. This is what drew me to the in the first place. I had 25 minutes before I had to run to the gym and was able to get these guys made and just popped them in the oven when I got home. Yeah- my kind of recipe!

2 boxes 1-inch mushrooms with stems, about a pound
2 tablespoons olive oil
Salt and Pepper
4 tablespoons plant-based butter
1 cup white onion, finely chopped
3 garlic cloves, minced
1 cup white wine
1 cup panko or regular breadcrumbs (I only had GF on hand and it worked perfectly)
1 bunch (3 ounces) chives, minced

Preheat oven to 350° F. Carefully remove the stems and place them in a bowl, as you will be using them later. Using a damp clean kitchen towel rub the tops of the mushroom caps to remove that thin layer of skin and/or any dirt. Then toss the caps in the olive oil, and a few grinds of salt and pepper. Spray a glass dish with non-stick spray and bake (tops up) for 10-15 minutes, until tender. Place the hot mushroom caps onto a plate to cool and set aside- do not throw away the mushroom liquid that was released during the baking process, we will be using this!

Rinse your stems to remove any dirt, then roughly chop. Add the plant-based butter to a pan over medium heat and melt, then add in the onion and garlic and saute for 3 minutes, or until they start to turn slightly brown. Add the chopped mushroom stems into the the pan with the onion-garlic mixture, saute for another 5 minutes. Next add in the white wine and saute until the wine is almost cooked. Remove from heat and transfer mixture to a bowl, stir in the breadcrumbs, chives, and reserved mushroom liquid.

Stuff mushrooms, then bake for 8-10 minutes, until warmed through and the tops start to turn golden brown.

*I had a lot of extra stuffing leftover, you can always freeze the stuffing and thaw it for future stuffed mushrooms. Or just bake it and eat it like a holiday stuffing.

Recipe from Sublime Restaurant Cookbook

Spiced Apple Cider

December confirms that winter has arrived! I even wore a sweater the other night as it was a brisk 70-something in Sunny South Florida. I wish it was cooler, but I will take what I can get. Something about winter air that makes me feel so festive, bubbly, and energetic. All I need is a cup of this and a (virtual) fire place to snuggle up to. Perfection.

2 quarts unfiltered apple cider
2 cups cranberry juice
2 tablespoons lemon juice, freshly squeezed 
1/3 cup brown sugar  
2 cinnamon sticks, broken into pieces
1 teaspoon whole allspice berries
2 teaspoon whole cloves
1 orange, sliced thinly
Pinch grated nutmeg

1 cup dark rum or brandy (optional)

In a crockpot over high heat add the unfiltered apple cider, cranberry juice, lemon juice, and sugar- stirring until sugar is dissolved. In a cheesecloth or nut-milk bag add the cinnamon stick pieces, allspice berries, and cloves, then place the bagged spices in the crockpot, along with the sliced orange and the nutmeg. Cook over high for a minimum of 1 1/2 hours. Stir in the optional rum or brandy before serving- unless serving virgin cider. Drink warm and enjoy. Store leftovers in the fridge, then reheat before serving again.

Kumquat Mojitos

Seriously, does anyone know what to do with Kumquats? I googled for a while and figured the mojito would be the best (and really, only) option. Super easy, and was remarkably crisp. Always a fan of a crisp cocktail.

 

8 kumquats, sliced into thin rounds and seeded
2 teaspoons sugar
Handful of mint leaves
1 lime, cut into wedges
3/4 cup light rum
1 -2 cup crushed ice
3/4 cup club soda

Crush the kumquat slices, mint leaves and sugar together using a wooden spoon until the sugar dissolves and the mint starts releasing it's extracts. Squeeze the juice of the lime wedges over top and continue to crush to blend the flavors together. In a large shaker (or bowl) combine the crushed mixture with club soda and rum, stir to combine, then pour mixture over ice and garnish with extra lime/kumquat pieces before serving.

Cowboy Cookies

My friend Erica is the ultimate Baker. I, to put it mildly, think baking is torture. But I am determined to expand my skill set. Tonight she came over for Girls Night, yeah- it's a thing, get on it, and we made Kumquat Mojitos and Cowboy Cookies. She sells these cookies at school and I'm always lurking for the crumbs. Now I have a whole batch! I'm in heaven.

Famous Cowboy Cookies!

After our Baking 101 session. Excuse the look of exhaustion, we've been in class since 9 this morning.

2 cups quick-cooking oats

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegetable oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup non-dairy milk (we used almond because I had it opened in the fridge)
1 tablespoon ground flax seeds (we subbed it with chia seeds because I have a HUGE aversion to flax)
1 teaspoon vanilla extract
1 cup coconut, shredded unsweetened
1 cup semisweet vegan chocolate chips (semi-sweet, can also use chopped chocolate)
1 cup pecan pieces, chopped and toasted

Preheat the oven to 350°. 

 

In a medium bowl combine the oats, flour, baking soda and powder, and salt. In a second bowl whisk together the oil, sugars, milk, flax/chia, and vanilla.  Fold the flour mixture into the sugar mixture, before completely combined fold in the coconut, chocolate chips and pecans. Roll the cookies into mini golf ball sized balls, then slightly flatten. Bake on a greased cookie sheet for 14-16 minutes, then allow to cool for 5 before serving. 

*I grew up eating frozen cookies, my great grandma used to bake them and stick them straight in the freezer. By the time we got our little hands on them it would take us 20 minutes to gnaw through one. I still prefer my cookies that way.

Shaved Brussels Salad Dusted with Black Sesame Salt

The Brussels Sprout has such a bad rep, they're really the underdog of all veggies. They sadly lay idle in the supermarket next to the bitter melon (okay, okay, that reference may be slightly exaggerated, no one likes a bitter melon, Brussels on the other hand are love-hate). Regardless, when I moved back from San Francisco I made my mom some crispy roasted maple balsamic Brussels and she forever has loved them. My dad and brother however were never enthusiastic about them, until now. Behold the raw shaved Brussels salad, who would've thought?

2 lbs Brussels sprouts, if you can find them shredded that will save you some work
1/4 cup lemon juice, from 2-3 lemons
2 1/2 tablespoons Dijon mustard
1/3 cup pure maple syrup (none of that thick sticky diner stuff)
1/3 cup olive oil
1/3 cup raw sunflower seeds, toasted over dry heat
1/2 cup dried cranberries
1/2 cup Bacon Bits (yeah, most bacon bits are vegan surprisingly! Double check the ingredients, but Betty Crocker brand is. If you're GF omit or use 1/2 cup homemade coconut bacon) 
3 tablespoons black tablespoons
1/4 teaspoon good quality salt


Using a knife carefully shred your bag of Brussels and place the shreds in a large bowl, this can be tedious so plug in your favorite playlist and totally make this a jam sesh. At least that's what I did.

In a small bowl whisk together the lemon juice, mustard, maple syrup, and olive oil. Pour your dressing over the shredded Brussels and toss well to coat.

In a pan over medium heat add the sunflower seeds (no oil or non stick spray), and toast for a few minutes. Keep an eye on these to make sure they're not burning underneath. Add the toasted seeds, cranberries, and bacon bits into the salad and toss.

Using a mortal and pester, or a small bowl and a wooden spoon, add in the sesame and salt and grind together. Grinding these two together always give them a deep flavor profile. Dust the salad with the salt and sesame mixture and serve.