My new favorite way to make banana bread is with instant espresso powder. The subtle coffee flavor pairs nicely with the banana, nut, and chocolate chips. If you aren’t a fan of coffee, this is an easy ingredient to omit. Although, I’ve had a few taste testers with aversions to coffee find the bread delicious so it’s worth giving it a try!
- 3 ripe bananas
- 1-2 Tbls instant espresso powder
- 1 tsp vanilla
- 1/2 c brown sugar
- 1/4 c white sugar
- one flax egg (1 Tbls flax with 3 Tbls water, let it sit for 5 minutes to thicken)
- 1/3 c butter or coconut oil (melted)
- 1 tsp cinnamon
- 1 1/2 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c chocolate chips
- 1/2 c walnuts/pecans
- Mix the bananas, espresso, sugars, vanilla, flax egg and butter; set aside
- Whisk the dry ingredients together in a separate bowl. Add the dry ingredients to the wet. After a few stirs, add in 1/2 c chocolate chips and 1/2 c chopped walnuts or pecans
- Pour into a greased loaf pan and bake at 350F for 40-50 minutes. Let cool before removing from the loaf pan
Baked eggplant, stuffed with cashew cream… could it get any better? I wasn’t able to get a photo once the sauce and cheese was added, but let me tell you, no one missed the pasta with this dish.
I took one large eggplant and thinly sliced it using a mandolin. Eggplants contain a lot of moisture and it’s best to salt the slices to help release some of the water. While the eggplant was sweating away, I made the filling. First, I sautéed some baby kale. Then, I made the cashew filling as follows:
- 2 c raw cashews, preferably soaked for 4 hours
- 1/2 c water
- 1 Tbls lemon juice
- 1 Tbls nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
Blend all ingredients until you get a creamy consistency.
Next, pat the sweated eggplant with paper towels; coat with olive oil, salt and pepper. Roast at 400 F until the slices are tender. Remove from oven, let cool. Spread with cashew filling and baby kale. Roll and place in a dish that has a foundation of pasta sauce. Cover rolled eggplant with remaining pasta sauce and top with cheese, if desired. Bake at 350 F for about 30-40 minutes.
Veggie tostadas are great for evenings where you want a satisfying meal without a lot of work.
For these tostadas, I took a can of black beans, drained and rinsed them; then pulsed them in a food processor with water, garlic powder, chili powder, and salt until I got a smooth consistency. You could also buy ready made refried beans.
For the tortillas, I fried these in a little oil and let them dry on a towel.
In a separate pan, I sautéed veggies that I had on hand: onion, mushrooms, tomato, zucchini and corn. I added spices such as chipotle with a dash of salt. Once the veggies were cooked, I layered the tortilla – bean, veggies, cheese; then baked it at 400 F until crispy!
When I lived in South Africa, I had the ability to try some delicious Indian dishes. One of my favorites was the sauce to a butter chicken dish. I’ve been looking for a meatless option and came across this recipe. I followed the recipe very closely and it turned out wonderfully. I kept my tofu and sauce separate, then added them together in a bowl with rice and greens:
Recipe that follows is from Vegan Richa with a few of my own modifications:
- 14 oz firm tofu, pressed and cut into cubes
- ½ tsp each of garam masala, paprika, salt, and turmeric
- 2 tsp ginger powder
- 2 tsp garlic minced
- 2 tsp lemon juice
- 1.5 tsp water (1/2 tbsp)
- 1.5 tbsp cornstarch
- 1 tsp nutritional yeast
- 1 tsp coconut oil
- 1 tsp coconut
- 3 cloves of garlic finely chopped
- 1 15 oz can diced tomatoes
- 1 tsp powdered ginger
- Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water
- ½ tsp garam masala
- ½ tsp paprika
- ½ to 1 cup water
- ½ tsp salt
- ½ tsp sugar
- Mix spices, lemon juice, water, cornstarch, nutritional yeast and oil. Toss tofu in spice marinade. Preheat the oven to 400 F. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden.
- Puree the tomato. Add to the skillet and cook until the puree starts to thicken
- In the same blender, blend the cashews and water until smooth.
- Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, salt and sugar and mix well. Use ½ cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust spices as needed.
- In a bowl, add rice, greens (if using), tofu, and top with sauce
If you haven’t heard of the Beyond Burger, I highly recommend you take a look. I am a fan of most veggie burgers, but this one is so similar to a beef burger, it’s unbelievable. I’ve purchased these at the Whole Foods in Minneapolis. They typically run $5-$6 for two patties. I have cooked the patties on the stovetop and on the grill.
Here is a breakdown of the nutritional facts found on Beyond Meat’s website:
And here is how they look from package to grill (pictured left next to actual beef burgers):
I hope you are able to give these a try! And if mock meats aren’t your thing, I have a few recipes for really tasty bean burgers!
Perfect recipes are hard to come by these days and often involve rounds of trial and error to weed out the less than perfect recipes.
Once Upon a Chef has the best cornbread muffin recipe I’ve tried thus far. The muffins are moist and full of flavor. Each bite you get some sweetness from the honey, a little texture from the cornmeal, and richness from the butter. I also jazzed up 6 of the muffins by adding a little cheddar. I think they would be good with jalapeño or fire roasted corn!
Next time I bake these, I would like to replace the chicken’s egg and use a flax egg (1 Tbls flax, 3 Tbls water for one egg) and see what happens. You could easily swap dairy butter for non-dairy butter.
Recipe courtesy of Once Upon a Chef
- 3/4 c yellow cornmeal
- 1 1/4 c flour
- 1 Tbls baking powder
- 1/2 c sugar
- 1 tsp salt
- 2 large eggs
- 2 Tbls honey
- 3/4 c milk (I used almond milk)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Add-ins like cheddar or jalapeño!
- Mix the dry ingredients, set aside
- Combine the wet ingredients, and pour the wet ingredients into the dry
- Stir until major clumps are gone, if using add-ins, add them in!
- I followed the main recipe and opted out of the muffin liner. Instead, I sprayed the muffin pan with cooking spray
- Bake at 350 F for about 20 minutes
Veganizing recipes can be a frustrating and arduous process. When successful attempts come along, it’s cause for a celebration! I came across this recipe today and thought, “mmm.. that looks good, but how can I make it better?”
The answer: Jackfruit. If you don’t know what jackfruit is, I suggest you buy some, preferably canned as it’s easier to work with. As jackfruit becomes more mainstream, you should be able to find it nearby. I just spotted cans of jackfruit at Trader Joe’s last weekend.
You can incorporate jackfruit into most shredded beef/chicken/pork recipes (think: burritos, enchiladas, fajitas, rice bowls, tacos, and sandwiches!)
Within minutes I was sautéing some onion and green pepper. When the veggies were tender, I added them along shredded jackfruit to a slow cooker. The special sauce follows in the recipe below. Together, the ingredients simmered low and slow for several hours.
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 1/2 Tbls brown sugar
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/3 c ketchup
- 1 tsp Worcestershire
- 1/2 tsp liquid smoke
- 1 1/2 Tbls apple cider vinegar
- pepper to taste
- 1 can of jackfruit in brine (approximately 10 oz drained)
- Sauté the onion and green pepper in olive oil until tender (5-10 minutes)
- Mix the spices and liquids (water as needed) together to make a sauce
- Drain and rinse the jackfruit and shred the jackfruit with your hands or a fork
- Add the sautéed veggies and jackfruit to you slow cooker*, add BBQ marinade
- Set the slow cooker on low and cook for about 4 hours, then reduce to warm and eat when ready. You will likely want to add water along the way to make sure the jackfruit stays saucy
6. Serve on a bun or over rice and top with your favorite barbecue sauce!
*Don’t have a slow cooker? No worries, follow this recipe and simmer all ingredients on the stove for at least an hour – making sure the veggies are tender and the jackfruit has absorbed some of the sauce.
What a fun twist on the classic spaghetti and meatballs! I really enjoy working with traditional recipes and finding ways to get creative with them. This meal is completely plant based and is very easy to make.
First, I roasted a spaghetti squash at 400F until it was tender. Then, I set this aside to cool.
Then, I made the sauce – I used a jar of my favorite sauce and added some mushrooms that were sautéed in red wine and garlic, mmm!
For the lentil patties and parmesan, see the recipe below…
- Olive oil
- 1 clove garlic, minced
- 1 flax egg (1 Tbls flax plus 3 Tbls water)
- 1 1/2 c lentils, cooked
- 1 Tbls Italian seasoning
- 1 Tbls tomato paste
- 5 Tbls cashew parmesan (see below)
- bread crumbs
- In a food processor, pulse all ingredients together until ingredients reach a dough-like consistency. I had to use about 1/4 c of breadcrumbs because my mixture was too wet
- Scoop about a tablespoon of the mixture and form into a patty. Add oil to a skillet and fry each side of the patty
- Once the patties have slightly browned, put them on a cookie sheet and bake at 350F for 15 minutes
- 3/4 c raw cashews
- 3 Tbls nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- Pulse everything in a food processor until you reach a desired texture.
While I am not a regular egg eater, on occasion I enjoy a nice frittata or egg bake. I think Bon Appétit does a great job explaining the steps to make a flawless frittata. For this frittata, I diced and roasted 2 small potatoes. During the same time, I also added a handful of broccoli florets to roast. While those veggies were roasting, I sautéed some mushrooms and onion.
After my veggies were cooked, I greased a 9″ pie dish and added the veggies. Then, I added 6 eggs that were whisked with a little cream and seasoned with salt, pepper, and mustard powder. I topped my frittata with a wild rice gouda. I baked it at 350 F for at least 30 minutes.
No photo for this one – I had a hard time getting one that was pretty. The green from the verde along with the monochromatic tortilla and cheese.. just believe me, I am sparing you from an unappealing image.
The recipe, on the other hand is outstanding. I love the trio of flavors: slight sweetness of the cinnamon, the crunch of the pistachio, and the spice and acidity from the salsa verde. I feel like cinnamon is underutilized in savory recipes and am trying to encourage its use!
Veggie Enchiladas topped with a Cinnamon Pistachio Verde Sauce
- 1 jar of Salpica salsa verde
- 1/3 c pistachios
- ¼ tsp cinnamon
- Olive oil
- ½ onion diced
- 1 zucchini , chopped
- ½ c black beans
- 1/3 c corn
- ¼ tsp cumin
- ½ tsp chili powder
- Salt and pepper
- 4-6 corn tortillas
- 4 oz of cheddar jack cheese
- First, make the enchilada sauce. This is not your traditional enchilada sauce as you will be using premade salsa. Pulse the pistachios in a food processor. Add the jar of salsa verde and cinnamon. Pulse a few more times. Set aside
- Heat the olive oil in a skillet, add the onion and zucchini. After 5 minutes, add the cumin and chili powder. Sauté the veggies until they are tender. Add the corn and beans. Salt and pepper your filling mixture as needed
- Add a thin layer of verde sauce at the bottom of a 8×8 pan
- Important step in making enchiladas: heat the tortillas first, and then dip each tortilla in the verde sauce. Stuff the tortilla with the veggie mixture, roll, and place in the 9×9 pan
- Continue this process until you run out of tortillas or room in the pan
- Top the tortillas with the remaining verde sauce, then add the cheese
- Cook at 350 F for 20 minutes or until cheese is bubbling