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!
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.
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
Tacos are an incredibly versatile dish. You can keep it traditional with your protein asada or you can get creative and add new veggies, like spaghetti squash.
What I loved about this meal is that it was ready in less than 30 minutes. If you bake your spaghetti squash the night before, all you need to do the next night is marinate and heat the squash. I added corn to my squash, but you can add peppers, onion, beans, etc. I hope this recipe inspires you to get creative the next time you are craving tacos!
- 1 spaghetti squash, roasted, set 2 cups aside
- Olive oil
- 1 tsp chipotle sauce, if you like more heat, add 1 chipotle pepper
- ½ tsp cumin
- ¼ tsp coriander
- ½ tsp chili powder
- 2 cloves garlic, minced
- ½ c to 1 c vegetable broth or water
- 1 c corn
- ½ c black beans
- Salt and pepper to taste
- Corn tortillas and toppings of your choice (cilantro, red onion, avocado, fresh lime, pico de gallo)
- Make the spaghetti squash ahead of time. Slice squash in half, scoop out the seeds* and coat inside of squash with olive oil, salt and pepper. Roast flesh side down at 400 F until fork tender. Set aside to cool. Pull squash out using a fork.
- In a skillet, sauté olive oil, spices and garlic. After 3-5 minutes, add ½ c of broth or water
- Next, add the spaghetti squash, corn and beans into the marinade. Cover and let cook for 10 minutes or until warm.
- Season as necessary. Heat the tortillas, add the butternut squash filling to each taco and garnish with desired toppings
When my partner is out, the thought of cooking for just myself seems lackluster. Usually I default to making myself a salad or finishing off various leftovers that weren’t enough for the two of us. Tonight, I decided to wine (er, beer) and dine myself, while trying out a new sauce recipe. I don’t have exact measurements, but I am happy to share the process with you…
First, make a grain. I went with couscous because we had about 1/3 c left and that’s the perfect serving size for one person.
Next, get the veggies roasting. I decided to go with broccoli. Preheat the oven to 400F, douse the cruciferous veggies in olive oil, salt and pepper, then roast until they are slightly brown.
While the veggies are roasting, make your sauce. I absolutely love cashew “cream” sauces. Ideally, you want your cashews to soak in water for 8 hours-overnight. However, in a pinch, like I often am, I will resort to simmering them for about 10 minutes. I reserve some of the water and puree the softened cashews, with a little bit of that reserved water, then add some seasonings such as garlic, nutritional yeast and sun-dried tomatoes.
Finally, pick your toppings. I went with feta because it’s what I had on hand. You could sub in nuts or diced, raw veggies, such as red peppers.
There is nothing better than a hot bowl of tomato soup. On occasion, I will buy cans or cartons of tomato soup from the store and am usually disappointed with the product. While making your own can take a few more minutes, if you have the energy, it’s totally worth it.
Once you get everything into the pot, you simply let it simmer until the veggies are tender. There is very little labor necessary for this recipe. With most soup/stew recipes, feel free to get creative – add cream or fresh herbs, or incorporate a fun spice like berbere!
- 1 14 oz can diced tomatoes
- 1 28 oz can whole tomatoes
- 6 Tbls butter
- 1 onion, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 Tbls flour (optional, it just helps thicken the soup a bit)
- salt, pepper, thyme, paprika to taste
- 1/2 c tomato sauce (optional, I just happened to have some leftover that I wanted to use)
- 3 small sweet peppers
- olive oil and balsamic
- Melt the butter in a pan – please feel free to reduce this amount as I went a little stir crazy with the amount… although if you keep it at 6 Tbls, you won’t be disappointed
- Sauté the onion and carrot for 5-7 minutes. Add the garlic. Once this becomes fragrant after a few minutes, add the flour, spices, herbs, and tomatoes. Make sure to crush the whole tomatoes with your spoon. Bring so a simmer, then cover
- While the soup is simmering, roast some sweet peppers at 400F until charred. Once they cool, peel the skins and slice them. Dress them with a little olive oil, balsamic, salt and pepper
- When the soup is ready, garnish with sweet pepper relish