Vegan Banana Bread

This is a fool proof recipe. I like my banana smooth so I throw them into the freezer still in the peel. The night before I pull them out of the freezer and let them thaw on a plate. Then you can just snip the tip and they slide out easily. You can also add chocolate chips or nuts or if you want to incorporate some vegetables for those picky children you can substitute a banana for 1/4 cup pumpkin or sweet potato puree.



Ingredients:

1 1/4 cup sugar
2 egg replacer
1/2 cup applesauce
1 tsp. vanilla
3 over ripe bananas
1/2 cup plain soy
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt


Preheat oven to 350 and lower the racks so the tops of the loaf pans will be in the middle of the oven that way they cook evenly. Spray the bottoms of your loaf pans, I will use all different sizes so the cooking time will differ depending on what size you use.
prepare your egg replacer in a small bowl. In your mixing bowl combine sugar, egg replacer, applesauce, vanilla, banana and soy milk. Mix until combined. Add your flour, baking soda and salt until just combined. Do not over mix. Fill your loaf pans 2/3 full and place in oven. Cooking time will vary from 30 min. to 1 hour 15 min. depending on your loaf size. Bread is done when toothpick comes out clean. Allow to cool slightly then remove and cool completely. Enjoy :)

Mushroom, Eggplant and Caramelized Onion Pierogies

I was inspired while reading through a cookbook I purchased online by Vegan Dad. I made a few adjustments and this is what I came up with. This is a time consuming meal. It also will feed a lot of people, I got about 40 pierogies. In fact I started making it last night and soon found that we would not be eating it that night. I would start by putting together the filling and allow it to cool in the fridge for at least an hour. You could even make it the day before. When it came time to put it all together I used a cup to cut out the rounds of dough and a ravioli press that was the perfect size. I also used my pampered chef scoop to keep the filling the same in all.

Dough:

2 1/2 cups flour
1/2 cup pureed butternut squash
1/4 cup water
1/2 tsp salt
1/2 tsp baking soda
1 Tbs white vinegar

Filling:

2 Lg potatoes (peeled and chopped)

1 onion (chopped)

1/2 eggplant (peel 1" cube salt and drain for                20 min. then rinse)

6 crimini mushrooms sliced

2 Tbs olive oil

salt to taste

Start by preparing the filling. Bring salted water to a boil and add potatoes. When fork tender remove and mash with 2 Tbs butter and 1/4 cup milk and set aside.Begin to caramelize onion for 10 minutes. Then add mushrooms and eggplant and continue to saute for 10 minutes more. Allow to cool a few minutes and then place in food processor and puree. Add to potatoes and place in fridge to cool for 1 hour minimum.

To make dough place flour in large bowl and make a well. In a separate cup add salt to water until combined and pour into well. Then combine baking soda and vinegar in bowl, when done fizzing add to well too. Mix together until dough comes together in a ball and transfer to a floured surface and kneed for about 5 minutes until smooth. Let rest for 30 minutes covered with damp towel to keep from drying out. 

When dough has rested and filling is cool you are ready to put them together. Cut dough in 1/4 and roll out 1/8" thick. You can either use a cup to make half circles or use a knife and cut squares to make triangles, it's your choice. It is more time consuming to do the circles. Place finished pierogies between two towels until ready to cook. Bring salted water to boil and add a few at a time to not overcrowd, I put about 10 in a large pot at a time. Boil for 5-7 minutes then transfer to a frying pan with butter and fry for 5-7 minutes. Top with sour cream and chives. 

Favorite Things

Coconut Coffee Creamer by So Delicious!

I am limited to the amount of dairy my body can handle. I love this coffee creamer. It has a thick and creamy consistency similar to cream. I really like vanilla but also regular with a little sugar.