Low-fat Banana Nut Bread
- 3 ripe bananas mashed
- 1/4 cup applesauce
- 1/8 cup oil
- 1/3 cup sucanat
- 2 table spoon maple syrup
- 1 chia egg*
- 2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup chocolate chips or pecans or walnuts
- Mix wet ingredients.
- Mix dry ingredients.
- Mix both wet & dry ingredients.
- Pour into greased 8×8 pan.
- Bake at 350° F for 40 mins.
*1 tbl spoon ground white chia seed mixed with 3 tbl of warm water. Let soak for 5-10 minutes before using.
Vegan Pizza (Photo does not represent the recipe below. The cheese contains 1/3 roasted bell pepper in leu of basil and the toppings are different.)
- 1 Vicolo Corn Meal Pizza Crust
- 1 Field Roast Italian or Smoked Apple Sausage
- 3/4 cup Tomato Sauce
- 6 Marinated Artichoke Quarters/Halves
- 1-2 Collards
- Cashew Ricotta (recipe from I Am Grateful, add 1/2 teaspoon of dried basil).
- Preheat oven to 425° F.
- Crumble sausage into small pieces.
- Clean and cut collards into half inch strips. Then steam for 1 minute. Lightly steaming veggies will help prevent them from drying out.
- Drain the artichokes in a small strainer.
- No need to oil baking pan.
- Bake the pizza crust for 3-5 mins. (Optional. We prefer a crispier crust.)
- Remove pizza crust from oven and apply layers in this order: cover the bottom with 1/2 cup tomato sauce, sprinkle sausage into the sauce (this help keep the sausage moist and juicy), add collards, place artichokes equidistant (approx. one for each slice) and finally spoon the remaining sauce onto the top.
- Bake for another 10 mins.
- Remove pizza again. Add about 15 small spoonfuls of cashew ricotta on top and return to oven for another 5 mins.
Notes: Nearly any combination of toppings will work, of course, but the key to this recipe is the tomato sauce and the sausage that provides the experience that most meat-eaters are familiar with. The Cashew Ricotta will brown (almost like cheese) if added earlier in step 7. A generic ketchup bottle for applying the cheese is super handy. I usually end up using the remaining ricotta on everything from veggies to soups throughout the week.
Banana Rolled in Nuts
No mystery here, just an unbelievably simple recipe with surprisingly delicious results. It’s an idea that has been around forever and bears repeating.
- one banana
- 1/8 cup of nuts. Almonds are my favorite.
- Finely chop the nuts on a cutting board, creating an even layer wide enough to roll through.
- Cut the banana in 3 or 4 pieces and roll each section in the chopped nuts, pressing a little harder than you might expect.