Banana Bread Recipe

 

Ingredients

• 1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
• 1 3/4 cups (245 grams) all-purpose flour
• 1/4 cup (30 grams) Dutch-processed cocoa powder
• 1 cup (200 grams) granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (85 grams) white chocolate chips
• 2 large eggs, lightly beaten
• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract

Metood

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.

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Indian French Toast Recipe

Ingredients:

• 1/3 cup besan (chick pea) flour
• 1/4 cup mashed tofu
• 3/4 cup water
• 3-4 tablespoon non-hydrogenated vegan margarine
• 2-4 hot green chilies (I recommend finger hots. Serranos and Jalapenos both seemed a little out of place.)
• 1/4 cup cilantro
• 1/2″ slice fresh ginger
• 2 tablespoon chopped onion (I use a little more.)
• 1/2 teaspoon salt/to taste, but it needs at least a little.
• 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark type.)

Directions:

Put everything but the vegan bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it’ll keep three days covered in the frig, if you plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of vegan bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.

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Oat Nut Bread Recipe

Ingredients:

• 1 3/4 cup ground oats (just stick the rolled oats in a processor)
• 1/4 cup gluten
• 1 1/4 to 2 cup whole wheat flour
• 2 tablespoon soy flour (this is defatted)
• 2 tablespoon Sucanat (or vegan sugar)
• 1 tablespoon bakers yeast
• 2 cup water

Directions:

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that’s okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.

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Veganrific Banana Muffins Recipe

Ingredients:

• 4-5 mashed bananas
• 3 cups rolled oats
• 2 teaspoon baking powder
• molasses or vegan maple syrup to taste
• pumpkin pie spice, to taste
• nuts, if you want

Directions:

Mix it all together. Pour into greased muffin tins, and bake for 25 minutes at 350 degrees.

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Peanut Butter Oatmeal Muffins Recipe

Ingredients:

• 1 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1 cup rolled oats
• 3/4 cup vegan soymilk
• Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
• 1/3 cup peanut non-hydrogenated vegan margarine
• 1/3 cup vegan maple syrup

Directions:

In large bowl mix flour, baking powder and oats.
In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut margarine and maple syrup. Add to the dry ingredients; stir just until moistened.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes. Makes 12 muffi

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Pizza Crust Recipe

Ingredients:

• 1 pkg. yeast
• 3 cups flour
• 1/3 cups lukewarm water
• 1 teaspoon salt
• 2/3 cup lukewarm water

Directions:

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20- 30 minutes).
Variations: Add 4 tsp basil for a more flavorful crust. Kneed in 4 Tbsp. margarine for a more pastry-like crust. Vary these quantities according to your taste.
Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. (Variation: Top with olive oil.) Spread sauce, add toppings of your choice. Bake at 450 degrees F for about 20 minutes, until crisp.

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Fat Free Corn Bread Recipe

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 4 tsp. baking powder
• 1/4 cup vegan sugar (I added a little more because I like sweet vegan cornbread)
• 1 tsp. salt
• 1 Tbs ENER-G Ener-G Egg Replacers
• 1 cup fatfree soymilk
• almost 1/2 cup applesauce, unsweetened

Directions:

Mix it all together just until it is completely mixed. I put it in a NON-preheated 450 degree oven. Baked for 20-25 min. I did 20 min. because I like mine real moist in the middle, almost not done. I turned out great!!!

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Excellent Corn Bread Recipe

Ingredients:

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
• 4 tablespoon vegan sugar
• 5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon baby food apple sauce
• 1/2 cup low fat vegan soymilk
• 1/2 cup water

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well.
Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30 minutes, or until top starts to look golden brown.

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