‘recipes’ Category

  1. best favorite banana bread

    April 25, 2017 by Angie

    I have tried several banana bread recipes over the years. This is my go to. My all-time “best favorite”. I originally found it on the blog Hell Yeah It’s Vegan! The blogger totally revamped the site and did away with some of the recipes. The banana bread recipe featured there now is quite different. I found the old one here, but can’t tell if all of the text is from the original blog. Either way, it’s the same recipe I’ve known and loved. Because it’s such a favorite, I’m blogging it myself to keep it forever.

    I’ve made this banana bread with chocolate chips many times. Below is my slightly altered version to reflect the ingredients I always use and my actual method for baking the bread.

    This banana bread is always a huge hit. Last night I made it to bring to my library’s volunteer appreciation breakfast. I was told it went fast.

    This recipe is vegan if you hunt down vegan chocolate chips – which is much more difficult now that Ghiradelli Semi-Sweet Chocolate Chips have milk in them. R.I.P. Ghirardelli vegan chocolate chips.

    Ingredients
    5 medium to large, very ripe bananas, mashed
    1/4 cup vegetable oil (I use Smart Balance oil and measure out a scant 1/4 cup.)
    3/4 cup sugar (I go slightly scant on this as well.)
    1 teaspoon vanilla extract
    1 cup unbleached flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    a pinch of ground cloves
    1 cup semi-sweet chocolate chips

    Directions
    1. Preheat oven to 350°.
    2. Grease a loaf pan.
    3. You need really ripe bananas for this. If you’re like me, you froze some bananas a while back and they’re still in your freezer because you didn’t take them out to thaw on the counter earlier. Procrastinators: place the bananas in a microwave safe bowl and defrost them until you can peel them. Place the peeled, freezy banana goodness in a new bowl and continue defrosting for 2-3 minutes. Now you’re ready to mash the bananas with a fork.
    4. In a large bowl, mix bananas, oil, sugar, and vanilla extract together by hand.
    5. In a separate bowl, combine flours, spices, salt, and baking soda.
    6. Add the wet ingredients to the dry ingredients; stir by hand until there are no chunks of flour visible. Do not overdo it or use a mixer. You want to stir it just enough to mix the wet and dry, but not so much that it gets gummy. Lumps are to be expected!
    7. Fold in the chocolate chips.
    8. Pour into the greased pan. I like to tap the pan around a bit on the counter to get the batter settled in there nicely.
    9. Bake for approximately 30 minutes and then start checking it. It takes anywhere from 30 to 60 minutes to bake fully. I look for a golden top and test with a toothpick. When a toothpick inserted into the middle of the loaf comes out relatively clean, you’re good to go.
    10. Cool on a cooling rack.
    11. Enjoy as soon as it’s cooled off enough or wrap aluminum foil over the whole pan and bring it to brunch, your potluck, your library volunteer appreciation breakfast – feed somebody delicious banana bread!


  2. flapper’s delight

    March 31, 2017 by Angie

    This is the second cocktail recipe I’ve made from the book, How to Drink French Fluently by Drew Lazor and Camille Ralph Vidal, that I got from NetGalley. I can’t just read the cookbooks, I have to make the recipes – for delicious, boozy research purposes.


    I changed it up a little because I forgot to buy limes, I do not like gin, and I wanted to reduce the amount of sugar in the simple syrup. The slightly altered recipe follows.

    Ingredients

    8-10 mint leaves
    3/4 oz simple syrup
    1 1/2 oz vodka (or gin, if you’re 100 years old)
    1/2 oz St-Germain
    3/4 oz lime or lemon juice
    Club soda, to fill
    Ice cubes

    Instructions

      1. If you don’t already have some, you can, and I would argue you should, make your own simple syrup. Boil a cup of water and add a cup of sugar unless you think that sounds like diabetes, then up your water to sugar ratio.
      2. Get a rocks glass. Put half of the mint leaves in there then pour in the simple syrup. Crush it up with a spoon so that the mint releases its mintiness into your drink.
      3. Add the vodka, St-Germain, and juice. Stir.
      4. Add the ice cubes. Pour in club soda until your glass is full.
      5. Garnish with a mint sprig.
      6. That drink looks good on you!

    flapper's delight with vodka


  3. St-Germain cocktail

    March 15, 2017 by Angie

    OMG, you guys. It’s been a minute.

    Life has been crazy nuts. But this week is SPRING BREAK. Therefore, so many drink recipes.

    I received and read a great, new cocktail recipe book from NetGalley, How to Drink French Fluently by Drew Lazor and Camille Ralph Vidal. There are four recipes I’m dying to try and can afford/find the ingredients to make. I made two tonight. The first is the St-Germain Cocktail.

    Ingredients

    1 1/2 oz St-Germain

    4 oz cava (prosecco, champagne, whatever you got just make it brut)

    2 oz club soda

    Instructions

    Easiest recipe ever. Get a champagne flute. Pour the ingredients in. Stir. Boom, you have a delicious champagne cocktail.

    SPRING BREAK 2K17!


  4. elderflower champagne cocktail

    December 31, 2016 by Angie

    Happy New Year! Bye bye, 2016!

    Robbie, Sookie, and I are ringing in the new year at home where we can bark at the fireworks. I fell in love with St. Germain and champagne cocktails on our vacation to California in 2014. Today I got a bottle of St. Germain and whipped up a single serving of this elderflower champagne cocktail from the Kitchn.

    elderflower champagne cocktail

    Here is the single serving recipe, in case your significant other won’t drink champagne cocktails either 🙂

    1. In a wine glass, add ice cubes.
    2. Add 100 mL of champagne, prosecco, cava, whatever you got. I used a new to me prosecco called Bolla.
    3. Add just shy of an ounce of elderflower liqueur, like St. Germain.
    4. Add 1.5 ounces of club soda.
    5. Stir to mix.
    6. Throw in small slices of strawberry. Garnish with a strawberry if you’re feeling festive.

    Happy New Year!


  5. vegan zucchini meatballs

    December 19, 2016 by Angie

    I love a fake meatball. Ever since Nate’s Meatless Meatballs became impossible to purchase without insane shipping costs, I’ve been searching for a suitable alternative. I’ve previously made some pretty great TVP-based “meatballs”. Alas, TVP is also nearly impossible to buy where I live now. I found this recipe for vegan zucchini “meatballs” on Pinterest from the blog Making Thyme for Health.

    Vegan Zucchini ‘Meatballs’

    They were pretty easy to make – easier than the TVP version. They did not bake all the way through in the middle, but I adjusted the recipe below with suggestions I think will correct that problem. I added more spices than called for in the original recipe. The taste and texture were really good. The only downside to this recipe is the cleanup. It was so heinous that Robbie asked me to never make it again 🙁 I suppose I will have to save this recipe for a day when I have the time to cook and do the dishes so, like never, basically. Huge shout out to my dish doing husband who makes cooking possible.

    a saucy "meatball"

    Ingredients

    1 can chickpeas, drained and rinsed
    2 tbsp minced garlic
    1/2 c rolled oats
    1/2 tbsp dried basil
    1/2 tbsp dried oregano
    1 tsp garlic powder
    1/2 tsp salt
    2 tbsp nutritional yeast
    juice of 1/2 lemon
    1 1/4 c shredded zucchini
    one jar of spaghetti sauce
    pasta of your choice, cooked as directed on the package (Robbie had fettuccine and I had zucchini noodles.)

    vegan zucchini meatballs with zucchini noodles

    Instructions

    1. Use a food processor with the shredding blade attached to shred the zucchini. I used almost two large-ish zucchini. Measure it out to be sure you have at least 1 and a 1/4 cups of shredded zucchini. Set aside.
    2. Remove the shredding blade and use the food processor to blend the drained and rinsed chickpeas, minced garlic and oats. I used pulse for 5 seconds three of four times to get everything finely chopped. Transfer the mixture to a large bowl.
    3. Add the basil, oregano, garlic powder, salt, and nutritional yeast to the chickpea mixture. Stir to combine with a spoon.
    4. Add the shredded zucchini and lemon juice. Stir to combine again.
    5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
    6. Form the mixture into balls and place them, spaced apart, on the lined cookie sheet. I believe I had enough for 15 balls at about a rounded tablespoon each. Bake for 15 minutes then turn them over and bake for another 15 minutes.
    7. While the “meatballs” are baking, prepare the pasta and heat the spaghetti sauce.

  6. spinach artichoke dip

    December 14, 2016 by Angie

    I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.

    I used this Cooking Light recipe posted on myrecipes.com with slight variations.

    Ingredients

    1 8 oz package of shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    4 tablespoons grated Parmesan cheese, divided
    1/4 teaspoon black pepper
    1 1/2 teaspoons minced garlic
    14-ounce can artichoke hearts, drained and chopped
    2 8 oz blocks light cream cheese, softened
    10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
    crackers or chips for serving

     

    spinach artichoke dip on a triscuit
    Enjoying some of my spinach artichoke dip at the campus potluck

    Instructions

    1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.

    2.Put the cream cheese blocks out on the counter to soften them.

    3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.

    4. Preheat the oven to 350 degrees.

    5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.

    6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.

    7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.

    8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.

    9. Serve with crackers or chips. I like Triscuits!

    pan of spinach artichoke dip

    The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.


  7. vegan mashed potatoes

    November 27, 2016 by Angie

    I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

    This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

    Thanksgiving 2016

    There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

    I changed things around a little so here is what I did.

    Ingredients

    1 cup water
    1/2 cup raw cashews
    2.5 lbs gold potatoes
    4 tablespoons Earth Balance margarine
    2 tablespoons (probably more like 5, but who’s counting?) minced garlic
    salt and pepper to taste

    Instructions

    1. Wash, peel, and chop the potatoes.
    2. Submerge the potatoes in water in a large pot.
    3. Microwave a cup of water in a bowl.
    4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
    5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
    6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
    7. Drain the potatoes.
    8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
    9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
    10. Eat them right now! They get cold in a hurry.

  8. SunButter cups

    September 26, 2016 by Angie

    I’ve never known the joy of a Reese’s peanut butter cup on account of my severe allergy. I hear they’re delicious but I ran a cost-benefit analysis and decided to steer clear. Until NOW! Kind of.
    Sunbutter cups

    I saw a video recipe for three ingredient peanut butter cups. I made the recipe with SunButter, which is very tasty sunflower seed butter, instead. The jar says you can substitute it one for one for peanut butter in recipes.

    Yield: about 12 mini muffin cups

    Ingredients

    1 and a 1/2 cups milk chocolate chips
    1/2 cup SunButter
    3 tablespoons powdered sugar

    Directions

    1. Place liners in a muffin tin. I used a mini muffin tin and mini liners. It made 11 cups.

    2. Melt the chocolate chips in a bowl in the microwave. I cooked for 30 seconds, stirred, and repeated that two more times.

    3. Pour the SunButter into another bowl. Stir the powdered sugar into the SunButter until it’s mixed in.

    4. Fill the muffin liners a little over a third of the way with melted chocolate. Top with a small spoonful of the SunButter mixture. Top that with enough melted chocolate to cover the SunButter and fill the liner almost to the top.

    5. Refrigerate overnight.

    6. Peel the liner off and experience anaphylaxis-free, chocolatey, nutty yumminess. Store them in the refrigerator.

    Sookie asks please

    Verdict: rich and delicious! I’ve been missing out!

    Robbie says these are much better than the real thing, but he also says SunButter doesn’t taste like peanut butter. He hates peanut butter and likes SunButter so there’s a definite bias here. I’m going to seek out more taste testers and report back.

    I started with a cup of milk chocolate chips based on the video recipe and needed to melt more. I upped it to 1 and a 1/4 cups but still had some of the SunButter mixture left over. I think 1 and a 1/2 cups would work best and would probably be enough to yield an even dozen cups.


  9. strawberry mojito

    August 23, 2016 by Angie

    Life gave me mint so I made mojitos. Robbie got me an AeroGarden for my birthday. We finally set it up in June and in a few weeks I had so much mint growing in my kitchen! I love fancy drinks with muddled fruit in them, particularly strawberries, so I made a strawberry mojito in addition to a standard one.

    strawberry mojito

    Strawberry Mojito

    Ingredients

    white rum (I used Bacardi Superior.)
    fresh mint leaves
    strawberries
    fresh lime juice
    simple syrup (Make your own! There’s a recipe below.)
    club soda
    ice cubes

    Instructions

    I don’t own a shaker, strainer, or muddling gear. This is how I made a mojito in my kitchen without real barware.

    1. Make the simple syrup by boiling 1 cup of water and 1 cup sugar in a small pot. Stir and cook until the sugar is no longer visible. Set aside to cool. Once it’s cooled down a bit, put it in an airtight container in the refrigerator.
    2. Wash and chop a handful of strawberries.
    3. Wash mint sprigs. You’ll want some individual mint leaves for muddling and one giant, intact sprig for garnishing.
    4. Muddle the strawberries and the individual mint leaves together. I did this in a rocks glass with a spoon.
    5. Fill a glass about 3/4 with ice cubes. Add a generous shot of rum, a half shot of simple syrup, a half shot of club soda, and the juice of half of a lime. Stir.
    6. Add in the muddled strawberries and mint. Stir to combine.
    7. Garnish with the big mint sprig (and a lime wedge).

     

    traditional mojito

    Standard Mojito

    For the standard mojito, I did everything the same except for leaving out the strawberries. Pretty straight forward!

    I kept the simple syrup in a travel coffee mug with a tight lid for about two weeks in the refrigerator. I was able to make a lot of Old Fashioneds for Robbie and our guests using that. I definitely recommend taking the time to make simple syrup if you’re going to be making several mojitos or other drinks that call for it.


  10. crunchy tofu tacos

    July 28, 2016 by Angie

    I feel like a fancy chef, y’all! This recipe is easy and so delicious but it looks like something from a cooking show. At least it did in person – I hope the photos do the tacos justice. It’s a flour tortilla topped with a sweetened carrot slaw, pan-fried tofu, toasted cashews, vegan sriracha mayo, and green onions.

    crunchy tofu taco!

    Mmm, sriracha mayo.

    I was looking through the Cooking Light website for new recipes and found this one for supercrunch tacos. I followed it pretty closely except for cheating a bit with the carrot slaw. I used a bag of pre-cut julienned carrots, broccoli stalks, and cabbage instead. I also used flour tortillas and skipped heating them. I will do the two damp paper towels in the microwave trick the next time I make this because warm tortillas would make everything nicer.

    an aerial view

    Two thumbs up from both halves of Robgeleen!