Vegan Chocolate Chunk Banana Bread

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.

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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.

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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.

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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.

Ingredients

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!

Let’s Talk About Veganism

Just over 3 years ago I made one of the best decisions of my life. I decided to go vegan.

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I know what you’re thinking, “oh please, you’re just saying that. Nothings changed.”. But let me tell you, everything has changed.  Continue reading

Lentils and Cauliflower with Mustard Lemon Dressing

Today marked the end of the semester for me. No more finals, no more projects, I am finally done. To say I am excited is an understatement. While this semester wasn’t the hardest, it definitely seemed to linger on. I’m finding that the farther into my degree I get, the more it seems to drag.

But the good thing? I only have one more semester left. One more semester!

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Roasted Tomato Basil Soup (Vegan)

Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Pumpkin everything, mac and cheese, and soup!

I’ve been making so much soup this year and I’m pretty sure it is the been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.

I learned this trick in one of my classes for gluten free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.

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Marinated Tofu

Tofu is under-appreciated.

So many people are quick to jump on how bad it tastes when they don’t realize they just aren’t cooking it right. I’ve heard people say they tried a piece of plain tofu and it was just so awful they would never try it again!

Well yeah, if you eat plain tofu it’s not going to taste good. Same as plain flour or even a bland piece of meat. That doesn’t mean that tofu is always bad though.

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Curry Cauliflower Soup

There’s nothing more satisfying to me than making a recipe that not only tastes good but is also good for you.

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Barley with Mushroom Gravy

So ten years later I finally write up another post. Hello again everyone.

For the few of you that are wondering why I haven’t posted in a couple of weeks, I’ll just say, life happens. Between school and work and all of the other various little things that need to be done sometimes you need a little break from everything.

So what have I been doing with that time? Being lazy of course. Procrastinating as usual. But I did accomplish one thing on my bucket list, so I wasn’t completely lazy.

With one week in between classes, me and my brother, along with a good friend, decided to go to Colorado and climb Mt. Elbert, the tallest mountain in the rockies. Was it a challenge? Uh, yeah. Did I struggle? Every. Single. Step of the way. Did I almost fall off the mountain and die? I’m pretty sure. But did we make it? YES! The only question that matters, was yes we made it to the top. Through the snow and icy rocks we trudged on and defeated that mountain.

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Pickled Cucumbers and Onions

Pickled cucumbers and onions are awesome. I mean, they’re basically pickles and they are delicious! 

You could be a normal person and eat a few at a time, but this is something I look forward to every summer. It’s sour and tart, very refreshing, and I like to add a big pile as a side to what I’m eating. Am I crazy? Maybe, but don’t judge til you try!

Of course, you could eat these the next day, but for vest results I let them soak for usually 2-3 days before they start really getting good.

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Brussel Sprouts Salad With Mustard Lemon Dressing

I don’t know about you guys but I’m still in the whole brussel sprouts craze. I think I’ve been stuck in it for about, oh, a good 5 years now? I just can’t get enough of them. Even after eating so many that I thought I would be sick, I still somehow manage to love this odd little earth shaped veggie.

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