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Low-fat Banana Nut Bread

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Low-fat Banana Nut Bread

Ingredients:

  • 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

Directions:

  1. Mix wet ingredients.
  2. Mix dry ingredients.
  3. Mix both wet & dry ingredients.
  4. Pour into greased 8×8 pan.
  5. 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

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vegan-pizza

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.)

Ingredients:

  • 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).

Directions:

  1. Preheat oven to 425° F.
  2. Crumble sausage into small pieces.
  3. Clean and cut collards into half inch strips. Then steam for 1 minute. Lightly steaming veggies will help prevent them from drying out.
  4. Drain the artichokes in a small strainer.
  5. No need to oil baking pan.
  6. Bake the pizza crust for 3-5 mins. (Optional. We prefer a crispier crust.)
  7. 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.
  8. Bake for another 10 mins.
  9. 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

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Banana Rolled in Nuts

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.

Ingredients:

  •  one banana
  • 1/8 cup of nuts. Almonds are my favorite.

Directions:

  • 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.

 

Mustard Greens and Veggies with Sesame Miso Dressing

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Dark Leafy Greens with Sesame Miso Dressing

Dark Leafy Greens with Sesame Miso Dressing

Yield: 3 servings

Ingredients:

  • 1 large bunch mustard greens (kale, turnip, collards, or chard work too)
  • 4 large florets caulifower, cut lengthwise into bite sized pieces
  • 4 large florets broccoli, cut lengthwise into bite sized pieces
  • 1 large carrot, cut lengthwise into bite sized pieces
  • 2 tablespoons raw brown sesame seeds. I like to use half (raw) black for added color.
  • 1 (slightly rounded) tablespoon light miso (dark works too)
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon tamari soy sauce

Directions:

  1. Cut greens into bite-size pieces (removing any stems thicker than a quarter inch), wash the greens in a salad spinner and drain. Steam greens for 3 minutes, then immediately plunge into a bowl filled with cold water. Drain, gently squeeze out excess water, and set aside.
  2. Wash the cauliflower, broccoli and carrots in salad spinner. Steam for 2 minutes, then plunge into cold water…and set aside.
  3. Combine oil, miso, mirin, lemon juice, and tamari in a small-size bowl. Mix well.
  4. In a large-size dry sauté pan, toast sesame seeds over medium heat, stirring constantly until fragrant or beginning to pop.
  5. Add greens, cauliflower, broccoli and carrots to sauté pan, turn off heat, and stir in the dressing. Toss/fold all ingredients using rubber spatula. Don’t cook the greens but merely warn them up along with the dressing. Serve warm or at room temperature.

Notes:

  • Inspired by the Dark Leafy Greens with Sesame Miso Dressing recipe in The Vegan Table – Colleen Patrick-Goudreau.
  • The changes I made to the original recipe were basically adding veggies and reducing the steam times. This helps dilute the saltiness of the dressing, keeps the veggies crispier (even healthier) and adds more color to the dish.
  • I chose to feature mustard greens because this dressing does a wonderful job of taming their inherent bitterness.