Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour
Chopped pecans, sliced banana, chopped walnuts, chocolate chips
- Preheat the oven to 350°F.
- Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
- In a large bowl mash the banana until almost smooth.
- Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
- Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
- Using a spatula, pour batter into the loaf pan and spread out evenly.
- Add toppings, if desired.
- Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
- Place pan on a cooling rack for 30 minutes.
- If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.
Good with breakfast, paired with coffee, as dessert, or as a host gift.
Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.
Apollo Aldrich was there, too.
Store in an airtight container. Enjoy!
Adapted from Vegan Banana Bread.
Alright people, this is definitely one of those if-you’ve-got-the-wine-I’ve-got-the-time recipes. It takes a couple of hours but is nice to throw into the dinner mix for variety.
1 eggplant, thinly sliced
3 T olive oil
1 zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion (white or yellow), thinly sliced
3 garlic cloves, minced
1 T white vinegar
1/2 28.5oz can of whole peeled tomatoes, crushed
1/2 c lentils
1 1/2 c water
1 t dried oregano
2 T fresh parsley, chopped
sea salt and fresh ground pepper to taste
2 c feta cheese
1 1/2 T Earth Balance butter
2 T flour
1 1/4 c milk
pinch of ground nutmeg
1 egg, beaten
1/2 c grated parmesan cheese
The thin slices can be done by hand but a food processor is immensely helpful.
- Sprinkle eggplant slices with salt and set aside for thirty minutes. Rinse and pat dry.
- Combine lentils and water in small saucepan and bring to boil. Reduce to a simmer and cover for twenty minutes. Set aside.
- Heat 1 T oil in a large skillet over medium-high heat. Sprinkle eggplant and zucchini with sea salt and cook in hot oil until lightly browned, about four minutes. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
- Add more oil to skillet as needed and let it get hot. Sprinkle potato slices with sea salt and cook until browned, 3-5 minutes. Remove with slotted spoon and drain on a second paper towel-lined plate, again reserving as much oil as possible in the skillet.
- Preheat oven to 375 degrees F.
- Sauté onion and garlic until lightly browned, about five minutes. Add vinegar, tomatoes, lentils, oregano, and parsley. Bring to boil then reduce heat to medium-low. Cover and simmer fifteen minutes.
- In a 13″ x 9″ baking dish layer 1/3 of the eggplant and zucchini mix, 1/2 of the potatoes, and 1/2 of the feta. Pour in tomato mixture then repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in oven for 25 minutes.
- About five minutes before the timer goes off, stir butter, flour, and milk together in a small saucepan. Bring to a boil, whisking constantly until thick and smooth. Stir in pepper and nutmeg. Remove from heat, cool for five minutes, and stir in the beaten egg.
- Pour sauce over vegetables and top with the parmesan cheese. Bake uncovered for another 25-30 minutes.
This recipe serves 6-8 people and makes great leftovers for lunch.
Recipe adapted from Vegetarian Moussaka.
While this recipe doesn’t exactly trick Rick the meat eater, he likes these “meatballs” so much he requests them.
3 T olive oil, divided
1 small yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, rinsed, patted dry, and chopped
1 1/2 t sea salt, divided
1 t oregano
1/2 t black pepper plus a pinch
1 t chili flakes, divided plus extra for serving
1 can of white beans, drained, rinsed
juice of 1 lemon
3 T fresh parsley, chopped and divided plus extra for serving
1 1/4 c bread crumbs, split into 1 cup and 1/4 cup
5 stalks kale, removed from ribs, chopped
1 25 oz jar of marinara sauce
sub rolls or buns
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Once hot, add 1 T olive oil and onion and cook for four minutes.
- Add 2/3 garlic and mushrooms, cook for another two minutes.
- Stir in oregano, pepper, 1/2 t chili flakes, and 1 t sea salt.
- Add white beans and lemon juice and stir. Let mixture cook for one more minute.
- Add the bean / mushroom mixture to a food processor, pulsing a few times until the mixture comes together.
- Pour in the 2 T parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined. Let the mixture sit for five minutes so the bread crumbs absorb some of the bean / mushroom mixture.
- Meanwhile, add 1/4 c bread crumbs, 1/2 t sea salt, 1/2 t chili flakes, 1 T parsley, and a pinch of pepper to a bowl.
- Scoop out “meatball” mixture with a melon baller and roll around in bread crumb mixture until coated. Place breaded “meatballs” on the prepared baking sheet, repeating until no mixture remains.
- Bake the “meatballs” for 50 minutes, flipping them over halfway through.
- While the “meatballs” are in the oven, prepare the kale.
- Heat remaining 2 T of olive oil over medium heat in the same skillet you cooked the “meatball” mixture. Add remaining garlic and salt and cook for one minute. Pour garlic oil over the chopped kale and stir until evenly coated. Set aside.
- In the same skillet you cooked the garlic in , heat marinara sauce over low. When the “meatballs” are done, place them in the warm marinara sauce.
- Place kale in toasted buns and top with “meatballs”, fresh parsley, and chili flakes.
These “meatballs” make great leftovers and can also be served over pasta.
Adapted from WHITE BEAN + MUSHROOM ‘MEATBALL’ SUBS (VEGAN).
Gooood morning! This recipe is one I break out when I’m trying to lure my carnivorous SO from the greasy bodega breakfast sandwich down the street. It’s less taxing on the wallet and body.
1 T organic Earth Balance
1/4 yellow onion, diced
1 garlic clove, minced
2 eggs, beaten
sea salt to taste
fresh ground pepper to taste
2 T fresh parmesan, grated
1/4 avocado, cubed
large handful of arugula
optional: toast, small bowl of organic fruit
- Melt Earth Balance in pan over medium heat. Add onion and garlic and stir occasionally with a spatula for 1-2 minutes.
- Turn heat down to medium-low. Stir in eggs, sea salt, and pepper.
- When the eggs are almost cooked, add in the parmesan, arugula, and avocado. Stir until eggs are cooked and arugula is just wilted.
Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.
Once the vegetables are chopped and ready to roll this Thai curry comes together in a flash.
2 c Thai jasmine rice
3 c water
1/2 t sea salt
1 can of coconut milk (do not shake)
1/2 c vegetable stock
4 t soy sauce*
4 t brown sugar*
6 tablespoons fish-free Thai green curry paste, like Thai Kitchen
1/2 yellow onion, diced
1 bell pepper, diced
1 zucchini, diced
1 sweet potato, peeled and diced
asparagus bunch, cut into 2″ pieces
1/2 eggplant, diced
handful of basil leaves, cut into thin chiffonade
*Tamari or Bragg’s Liquid Aminos can be used in lieu of soy sauce and sugar can be left out if you prefer to avoid it.
There’s a lot of vegetable flexibility here. Some other delicious options are green beans, mushrooms, baby sweet corn, and broccoli. I encourage you to use what you have on hand.
- Combine rice, water, and sea salt in a medium sauce pan. Bring to a boil, stir once, lower to simmer, and cover for 18 minutes. Do not lift lid.
- Spoon 6 T of coconut cream from the top of the can of coconut milk into a deep skillet. Pour remaining contents into a bowl, mix well, and set aside.
- In a medium bowl combine vegetable stock, soy sauce, and sugar until sugar is dissolved, set aside.
- Heat skillet containing coconut cream on medium-high until it bubbles. Add curry paste and reduce heat to medium-low, stirring constantly until fragrant, about three minutes.
- Add onion, bell pepper, zucchini, sweet potato, asparagus, and eggplant. Stir until warm, 2-3 minutes.
- Add remaining coconut milk and bring to boil. Reduce heat to low. Simmer until vegetables are tender, about ten minutes.
- Stir in soy sauce mixture and juice from one lime.
- Serve curry over the rice and top with basil.
Adapted from Vegan Thai Curry Vegetables.
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