Vegan Sourdough Banana Bread
- 1 cup sourdough starter
- 3 bananas, mashed
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chopped pecans
- Optional toppings: Ground flaxseed; cinnamon sugar; chopped or whole pecans
- Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan; set aside.
- In a small bowl, combine the ground flaxseed with the water. Set aside for 10-15 minutes, or until thickened and the consistency of an egg.
- In a large bowl, combine the flours, baking soda, and salt.
- In a medium bowl, whisk together the starter, mashed banana, flaxseed mixture (your “flax egg”), vanilla, and brown sugar. Add to the dry ingredients and stir until just combined. Gently fold in the pecans.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with extra ground flaxseed, cinnamon sugar, or pecans. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely.
Recipe and photo courtesy: eat-your-heart-out.net
Vegan Peach Napoleon.
(click for recipe /photo)
Tandoori Cauliflower
- Cauliflower Florets (medium)-2 cups
- Dairy Free Yoghurt-1 cup
- Crushed Ginger-2 tsp
- Garam Masala-1 1/2 tsp
- Red Chili/paprika-1 tsp
- Turmeric-1/2 tsp
- Lemon Juice-2 tbsp
- Oil-1 tbsp
- Salt-to taste
- Chat Masala (optional)
Instructions
- In a ziplock bag mix all the ingredients and let it marinade for about 2-3 hours in the fridge.
- Place the florets on a foil lined baking sheet and broil on low for about 20 mins (turning once in between) until all golden and cooked!
- Arrange on a platter and sprinkle some chat masala all over.
Image courtesy: sonisfood
Worth listening to. On Repeat.
Vegan Berry Scones with Cream
For the quick jam:
1 cup blackberries
1/2 cup blueberries
1/3 cup unsweetened apple juice
Method:
Blend everything together, then simmer over a medium heat, stirring often
Remove from the heat after about 10 minutes, when it has almost reached a jam-like texture
Allow to cool – it will thicken up here too
For the cream:
1 cup firm tofu
3/4 cup icing sugar
2-3 tbsp almond milk
1 tsp vanilla
Method:
Blend all together, adding more icing sugar to reach the desired consistency.
(Photo/Recipe courtesy: theeverydayveggie.com)
Vegan Quinoa Pizza Balls
Ingredients
1 cup cooked quinoa (already seasoned with salt)
1 cup red beans
5-6 fresh basil leaves
1/4 cup fresh parsley, chopped
1/3 cup tomato paste (plain - add oregano and fresh basil)
salt to taste
Directions:
Mash all ingredients with a fork. You could also use your food processor, but you want the balls to still have texture, so be careful not to over-process.
Using your hands, form 1-2 inch balls. Bake on a nonstick baking sheet for 25-30 minutes at 350 degrees, until the balls are brown and firm.
(photo recipe via onannasplate.com)
Vegan Oatmeal and Coconut Chunky Cookies. Get the recipe here.
Hi fellow vegan. What did you eat for breakfast?
Vegan Strawberry Tart with Olive Oil Crust
INGREDIENTS
* 1 ½ cups organic white pastry flour
* ½ cup soft stone ground whole wheat flour
* ½ cup hazelnut meal
* ¼ cup olive oil
* ¼ cup hazelnut oil
* 1/8 teaspoon salt
* ½ cup cold water (perhaps a couple of tablespoons more if needed)
* 1 ¼ cup of sugar (separated)
* 4 cups of strawberries, hulled and sliced thinly,
* 2 teaspoons of cornstarch
* 1 cup strawberry jam
* zest of 1 lemon
* 1 tablespoon soymilk
* 1 tablespoon neutral flavored oil (like grapeseed)
- INSTRUCTIONS
- In a large bowl, mix pastry flour, wheat flour, hazelnut meal, salt, and 2/3 cup of the sugar until fully combined
- Mix in oils with a fork or pastry cutter until clumpy and mealy
- Add in water of half of the water at a time, slowly drizzling over the flour and fat mixture.
- Mix with your hand, gently, incorporating the water into the dough, add the rest of the water as needed working gently- working the dough as little as possible until the dough takes form and sticks together as a slightly tacky ball.
- Split into two parts and leave to sit in bowl at room temperature for at least one hour.
- Mix strawberries with corn starch, lemon zest, and 1/3 cup of sugar until cornstarch is no longer visible and allow to rest at room temperature for at least 30 minutes, then drain excess liquid through strainer.
- After at least one hour has split each dough ball into two (for miniature tarts) or leave whole for larger tarts. Roll out on a lightly floured piece of parchment paper- this makes it easy to transfer to your baking sheet. You can roll it out very thinly or leave it a bit thicker and enjoy its hazelnut cookie like flavor.
- Once you have your dough rolled out, spoon the jam out equally, leaving a border around the edges of the tart. For a full sized tart, leave a 1 ½ -2 inch border for tartelettes, leave a ½ – ¾ inch border. I like to trim the rough edges with a paring knife, but it is not necessary.
- Place a pile of strawberries in the center of the tart and then fuss with them until they look pretty—or you can be organized and line them up in a beautiful and orderly fashion. Alas I guess I’m not that kind of girl, because every time I do that, I end up feeling like it’s just not me and messing it up on purpose in the end!
- Finally, fold the edges up and crimp into place. Repeat with each piece of dough.
- Preheat oven to 350º (for at least 20 minutes) and place the tarts in the freezer to set up while your oven is preheating.
- Beat the soy milk and grapeseed oil and brush edges of tart dough. This is your vegan “egg wash”
- Sprinkle your tarts, including the edges with remaining sugar and bake for 30 minutes, brushing the edges again with your “egg wash” in the last five minutes of baking.
- Make sure the crust is done and nice and golden, otherwise continue baking.
- Allow to cool for at least 30 minutes before serving.
- Enjoy with a crisp cool glass of Italian Rose.
(via thetomatotart)
