Vegan (obviously) Banana Bread
Note: Once the liquid and dry ingredients are combined, the batter should be poured into the bread pan and put into the oven quickly so that the CO2 released by the baking soda doesn't escape.
2 Cup flour
1 Cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Cup mashed banana (probably 2-3 ripe ones)
1/2 Cup vegetable oil
Egg substitute equivalent of 3 eggs
1/3 Cup soy buttermilk*
Preheat oven to 325 degrees F. Mix flour, sugar, baking soda, and salt in large mixing bowl. Mix bananas, oil, and buttermilk* in medium mixing bowl. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the egg substitute now, and stir well again. (Optional: add 1/2 Cup pecans)
Pour into greased 9x5 inch bread pan. Bake in 325 degree oven for 75 minutes, or until a toothpick in the middle comes out clean.
*To make soy buttermilk, combine 1 Cup soymilk with 1 Tablespoon vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 Cup of this = 1/3 Cup buttermilk.
Enjoy!
Wednesday, May 26, 2010
Tuesday, May 25, 2010
I'm back!
Hello, my veg-curious friends! I know, I know... it's been almost 7 months! But I'll be back at it soon enough; sharing the ins & outs of this vegan life. :)
Thursday, November 5, 2009
Quote
“It's nice to be important, but it's important to be nice.”
~Alyssa Milano, Actress, Vegetarian Spokesperson
~Alyssa Milano, Actress, Vegetarian Spokesperson
Sunday, October 25, 2009
Recipe!
Vegetable Bhaji
8 servings
3-4 Tbsp. oil
3 large onions, finely chopped in a food processor
5-6 cloves garlic, crushed
1 tsp. ground turmeric
1/2 tsp. chili powder
1 tsp. ground cumin
1&1/2 tsp. ground coriander
1&1/2 tsp. salt, or to taste
2-3 Tbsp. sugar
6 oz. can of tomato paste
8 oz. small mushrooms
1 med yam, cut into 3/4 inch cubes
1 large tomato, cut into 3/4 inch cubes
2 carrots, cut into thin slices
handful of green beans, cut into 1/2 inch pieces
1 med eggplant, cut into 3/4 inch cubes
1/2 bunch of fresh cilantro, leaves cut & chopped
-Take the 3 onions, cut into chunks, and add them to a food processor or finely grounded in a blender. Add 1/2 cup of water and the tomato paste to the onions and blend with the onions for 20 seconds more.
-Heat the oil over medium heat and add the garlic until very lightly browned.
-Lower heat and add the pureed onions and tomato paste, turmeric, chili powder, coriander, cumin, and cilantro.
-Stir and fry the spices, adding approximately 1/4 cup of water to prevent the spices from sticking to the bottom of a pan. Continue until you have fried the spices approximately 5 minutes.
-Add the salt and sugar, mix well and add the remaining vegetables. Stir until the ingredients are thoroughly mixed. Sprinkle in approximately 2 Tbsp. water and cover the pan. Simmer for 20 minutes.
-The finished dish should have a small amount of sauce, but it should not be runny. If necessary, take the lid off and cook quickly until the sauce is reasonably thick.
*note: Due to the uneven cooking time needed to soften the yams & carrots, you may need to pre-cook to soften them, so that they will cook evenly with the other vegetables.
8 servings
3-4 Tbsp. oil
3 large onions, finely chopped in a food processor
5-6 cloves garlic, crushed
1 tsp. ground turmeric
1/2 tsp. chili powder
1 tsp. ground cumin
1&1/2 tsp. ground coriander
1&1/2 tsp. salt, or to taste
2-3 Tbsp. sugar
6 oz. can of tomato paste
8 oz. small mushrooms
1 med yam, cut into 3/4 inch cubes
1 large tomato, cut into 3/4 inch cubes
2 carrots, cut into thin slices
handful of green beans, cut into 1/2 inch pieces
1 med eggplant, cut into 3/4 inch cubes
1/2 bunch of fresh cilantro, leaves cut & chopped
-Take the 3 onions, cut into chunks, and add them to a food processor or finely grounded in a blender. Add 1/2 cup of water and the tomato paste to the onions and blend with the onions for 20 seconds more.
-Heat the oil over medium heat and add the garlic until very lightly browned.
-Lower heat and add the pureed onions and tomato paste, turmeric, chili powder, coriander, cumin, and cilantro.
-Stir and fry the spices, adding approximately 1/4 cup of water to prevent the spices from sticking to the bottom of a pan. Continue until you have fried the spices approximately 5 minutes.
-Add the salt and sugar, mix well and add the remaining vegetables. Stir until the ingredients are thoroughly mixed. Sprinkle in approximately 2 Tbsp. water and cover the pan. Simmer for 20 minutes.
-The finished dish should have a small amount of sauce, but it should not be runny. If necessary, take the lid off and cook quickly until the sauce is reasonably thick.
*note: Due to the uneven cooking time needed to soften the yams & carrots, you may need to pre-cook to soften them, so that they will cook evenly with the other vegetables.
Saturday, October 24, 2009
Why Not?
So, I was listening to a radio interview the other day regarding Michelle Obama's effort to bring more healthy food choices into public schools. Being questioned was a member of the First Lady's staff, as well as the White House chef. There seemed to be great concern on the part of the interviewer regarding the future of a company, like Cheetos, for instance, if they couldn't make money by profiting from kids. In essence, "How could we do this to them?"
blech.
Junk food and fast food companies make an unhealthy product. Why can't we educate people, and give our children healthy, lively food as an alternative? Why do some folks care more about the Coca-cola company's bottom line than they do the well-being of kids (or all people) in this country?
Better food equals less disease. Here are some statistics from N.A.C.H. (National Association of Childrens' Hospitals)...
-According to the Centers for Disease Control and Prevention, 16 percent of children (over 9 million) 6-19 years old are overweight or obese -- a number that has tripled since 1980.
-Overweight adolescents have a 70 percent chance of becoming overweight or obese adults.
-Only Illinois has a statewide requirement for daily physical education (in schools).
-Nearly one-third of U.S. Children aged 4 to 19 eat fast food every day, resulting in approximately six extra pounds per year, per child. Fast food consumption has increased fivefold among children since 1970.
-In case reports limited to the 1990s, Type 2 diabetes accounted for 8 to 45 percent of all new pediatric cases of diabetes, in contrast with fewer than 4 percent before the 1990s.
-In a population-based sample, approximately 60 percent of obese children aged 5 to 10 years had at least one cardiovascular disease risk factor, such as elevated total cholesterol, triglycerides, insulin or blood pressure, and 25 percent had two or more risk factors.
Why can't we tell our children what food is good for them? What is wrong with eliminating unhealthy food choices from school vending machines???
Look; under the law, we don't let kids smoke cigarettes or drink alcohol. These things are bad for kids (and adults). What's so different about food? What is so wrong with keeping our children out of harm's way?
blech.
Junk food and fast food companies make an unhealthy product. Why can't we educate people, and give our children healthy, lively food as an alternative? Why do some folks care more about the Coca-cola company's bottom line than they do the well-being of kids (or all people) in this country?
Better food equals less disease. Here are some statistics from N.A.C.H. (National Association of Childrens' Hospitals)...
-According to the Centers for Disease Control and Prevention, 16 percent of children (over 9 million) 6-19 years old are overweight or obese -- a number that has tripled since 1980.
-Overweight adolescents have a 70 percent chance of becoming overweight or obese adults.
-Only Illinois has a statewide requirement for daily physical education (in schools).
-Nearly one-third of U.S. Children aged 4 to 19 eat fast food every day, resulting in approximately six extra pounds per year, per child. Fast food consumption has increased fivefold among children since 1970.
-In case reports limited to the 1990s, Type 2 diabetes accounted for 8 to 45 percent of all new pediatric cases of diabetes, in contrast with fewer than 4 percent before the 1990s.
-In a population-based sample, approximately 60 percent of obese children aged 5 to 10 years had at least one cardiovascular disease risk factor, such as elevated total cholesterol, triglycerides, insulin or blood pressure, and 25 percent had two or more risk factors.
Why can't we tell our children what food is good for them? What is wrong with eliminating unhealthy food choices from school vending machines???
Look; under the law, we don't let kids smoke cigarettes or drink alcohol. These things are bad for kids (and adults). What's so different about food? What is so wrong with keeping our children out of harm's way?
Friday, October 23, 2009
Quote
"Fruits, nuts, cereal, and vegetation were the basis of the human diet over the millennia. Our modern diet is really an anathema to our whole historical evolution."
–Oliver Alabaster, MD
–Oliver Alabaster, MD
Monday, October 19, 2009
Recipe!
Cumin-Spiced Quick Bread
A perfect bread for autumnal weather, a perfect recipe for busy folks like yourself! Serve warm with Earth Balance, you'll think you've died and gone to a harvest heaven.
(from La Dolce Vegan, Sarah Kramer)
3 cups flour
1/4 cup sugar
2 tbsp baking powder
3 tsp ground cumin
1 tsp cumin seeds
2 tsp salt
egg replacer to equal 2 eggs*
1 & 1/2 cups "milk"
1/3 cup oil
Preheat the oven to 350*F. Lightly oil a 9-inch loaf pan and set aside. In a large bowl, stir together the flour, sugar, baking powder, ground cumin, cumin seeds, and salt. Add the egg replacer, "milk", and oil and gently stir dough until "just mixed." Pour evenly into loaf pan and back fro 50-55 minutes or until a toothpick comes out clean. Let cool on a rack for 10-15 minutes before removing from pan. Makes 1 loaf.
*NOTE- Silken tofu is a great egg replacer! 1/4 cup blended tofu = 1 egg. Also, "Ener-G Egg Replacer" (powdered) can be found in most health food stores. Bananas are better for sweeter recipes...
A perfect bread for autumnal weather, a perfect recipe for busy folks like yourself! Serve warm with Earth Balance, you'll think you've died and gone to a harvest heaven.
(from La Dolce Vegan, Sarah Kramer)
3 cups flour
1/4 cup sugar
2 tbsp baking powder
3 tsp ground cumin
1 tsp cumin seeds
2 tsp salt
egg replacer to equal 2 eggs*
1 & 1/2 cups "milk"
1/3 cup oil
Preheat the oven to 350*F. Lightly oil a 9-inch loaf pan and set aside. In a large bowl, stir together the flour, sugar, baking powder, ground cumin, cumin seeds, and salt. Add the egg replacer, "milk", and oil and gently stir dough until "just mixed." Pour evenly into loaf pan and back fro 50-55 minutes or until a toothpick comes out clean. Let cool on a rack for 10-15 minutes before removing from pan. Makes 1 loaf.
*NOTE- Silken tofu is a great egg replacer! 1/4 cup blended tofu = 1 egg. Also, "Ener-G Egg Replacer" (powdered) can be found in most health food stores. Bananas are better for sweeter recipes...
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