There’s a little backstory to this dish that I thought was interesting.
Is there anything worse than a sad salad? Especially coming from a vegans perspective, when everyone assumes all you eat is a salad with shredded carrots and tomatoes so that’s all they have to serve you. Yeah, no thanks…
Now give me a salad with lots of bread and veggies, you know, something that will Continue reading
When life gives you ripe bananas, make banana bread. Or something like that. At least that’s what I did. I hate wasting food so if somethings about to go bad there is always a use for it. Old veggies in soup, ripe bananas in baked goods, stale bread in bread pudding. The options are endless.
I’ll admit, this recipe was quite literally something I just threw together and hoped would turn out okay. I mashed up one banana, added some vanilla, a splash of milk, sugar, flower, baking powder, and chocolate chunks and voila. A super easy loaf perfect for lunch or afternoon tea.
Now, normally I would give you guys a recipe as well but I’ll be honest I really did just throw a bunch of things together and hoped for the best, so I don’t have exact measurements. BUT! I can make a list and a few approximations for measurements in case you guys want to try recreating it on your own.
In addition, if I were to have extra chocolate on hand I totally would have drizzled some on top but unfortunately, I was out. But you could definitely try and see how it works for you.
1 ripe banana, mashed
1 tsp vanilla
2 tbls soy milk
pinch of salt
1 tsp baking powder
3/4 cup sugar
1 cup flour
1 tbls coconut oil
vegan friendly chocolate chunks
Mix everything together and bake at 350f for 25-35 mins. Serve with non-dairy milk and enjoy!
Is there anything better than freshly homemade bread?
August is here, a heatwave has hit, and I’m just so ready for colder weather.
I mean, hot weather is great but… I need cold. I need those gloomy days where it’s too cold to go outside, a big cozy sweater wrapped around me and a big cup of something hot in my hands. Perfection.
Yeah, good luck finding that in Texas Sarah…
Anyway, at least I can eat cold refreshing foods in the meantime to cool off from this atrocious heat.
If you can’t tell from it’s bright green glow, this soup is seriously healthy for you. With cucumbers and avocados making up the base, it’ll make you glow just as well.
Going to culinary school it’s really awesome being able to try a variety of foods that I’ve never tried before. Leeks are one of those things.
For a lot of people, leeks are very common. They use it in almost everything. In my house? I don’t remember us ever eating leeks… ever. Not until culinary school did I taste this strange plant. Was I hesitant? A little… Just from the look I expected it to taste like green onions and in a way it kind of does. But it’s better. It has more flavor, it’s more onion-y than green onions in my opinion.
So this find was very exciting for me, because hello, it’s a new ingredient to start using, and I think I finally found a good replacement for celery. I know I know, celery is great blah blah blah. No. I don’t like celery. I can tolerate it but if given the choice to leave it out, it’s not going in. Leeks? Yeah, you’ll be my celery replacement in mirepoix from now on my friend.