3/4 cup flour (I used rice flour, substitute other gluten free flour if desired)
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
1/2 cup maple syrup
2 Tbsp apple sauce
1/4 cup hemp seeds
1/2 cup raspberries, fresh or frozen
1/2 cup dairy free chocolate chips
Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
Drain and rinse chickpeas. Add the chickpeas and water to a sauce pan. Place on the stove and cook on low for 15 min. Then drain and allow chickpeas to cool for 5 minutes.
While chickpeas are cooking and cooling, continue with the remaining directions.
Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.
In a bowl, mash the two bananas with a fork until all the lumps are gone.
In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
Add bananas, chickpeas, flax egg, apple sauce, and maple syrup to a food processor or blender. (I use a manual food processor that works pretty well. Mixing with a wooden spoon in a mixing bowl works well too.)
Once smooth, add in dry ingredients and mix/blend more until smooth.
Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
Scoop batter into the pan or tins.
Place in the oven and bake for about 30 minutes. It might be longer, periodically check how they are baking by inserting a toothpick skewer into the middle.
Remove from oven when it’s thoroughly baked and place on a cooling rack.
Allow to cool for at least 10 minutes.
Allow to completely cool before storing in Tupperware in the fridge.
These banana bread muffins are so satisfying and delicious! I don’t feel guilty eating them either because all the ingredients are healthy (in moderation).
If you want the bread to be gluten-free, make sure that the oats are certified gluten-free. Sometimes oats are mixed with other, non-wheat, grains.
Some people are, but I’m not a huge fan of the hint of coconut flavor, so I love to use butter flavored coconut oil in the batter and to grease the pan too! Vegetable oil is another oil you could substitute for coconut oil.
2 medium-size ripe bananas
1/4 cup unsweetened creamy peanut butter
1/4 cup unsweetened almond or coconut milk
1/4 cup pure maple syrup
1 tablespoon melted coconut oil
2 teaspoons vanilla extract
1 and 3/4 + 1/2 cup old-fashioned oats, divided
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350F. Grease or line muffin tin or pan.
In a mixing bowl, mash the 2 bananas.
Mix in peanut butter, nut milk, syrup, coconut oil, and vanilla. (Highly recommend adding the peanut butter first. I dropped it in after the milk and syrup…things got messy.)
Use a blender or food processor to grind the 1 and 3/4 cup oats to a very coarse flour as shown below. (Finer flour will yield a final product with a gummy texture.)
Mix the coarse oat flour, the 1/2 cup whole oats, cinnamon, baking powder, baking soda, and salt into the batter.
Once you have a relatively smooth batter, mix in chocolate chips!
Scoop into your pan or muffin tin.
Use a spatula or knife to spread the batter across the pan. (It doesn’t need to be perfect, just get it into all the corners.)
Cook the bread for 30 minutes, muffins for 15-20 minutes depending on the size of the muffins. (I cooked my 6 large muffins for 20 minutes.)
Check if the middle of the bread is cooked with a toothpick or fork.
Set bread to cool on a cooling rack for 10 minutes.
If you greased the pan instead of using a liner, use a fork or knife to carefully remove the bread from the pan.
I have had wicked bad seasonal allergies since I was very young. My eyes would be so itchy I would give myself black eyes rubbing them in my sleep, I could not be outside without being a big ball of ick, itchy throat to the point of no relief… In high school, I started getting allergy shots over 5 years or so, but still need to take regular allergy meds. That is just how bad my allergies are. Still, no medicine would alleviate my itchy throat! The only thing that would help is a teaspoon of honey a few times a day. When I went vegan, I did not know what to do instead of honey. This year, I noticed a bunch of my friends posting about foraging, especially with dandelions and forsythia flowers. I started to look more into some of these recipes and found blogs saying using forsythia flowers can help with allergy relief! Luckily, I have forsythia bushes in my backyard that already bloomed and were not treated with fertilizer or any other chemicals, so I tried right away! (For more seasonal allergy relief tips, check out this blog post: https://www.earthpothecary.com/blogs/news/allergy-season)
I use the syrup to sweeten teas and other foods. Sometimes I will have a spoonful of the syrup if my throat is itchy.
It is a product that comes from a living being. Vegans do not eat animal flesh or anything that comes from a living being.
Many bees can die or be badly injured when humans collect their honey.
Commercial industries and some local producers artificially inseminate (rape) the queen to breed more worker bees.
Bees make honey to survive through hibernation. It is not ours to take, they are not our slaves, working to make something for us to steal from them.
Tips for how to harvest:
Make sure there are no bugs on the flowers you are picking! I found a few bees close by and some ants in the flowers. It would not be vegan if I accidentally got bugs in it!
Just pick the flower, no twigs.
Do not press the flowers down into the measuring cup. Just pluck them and put them right in the cup.
Make sure the flowers you are harvesting have not been treated with any chemicals.
When you bring the flowers in, do not rinse them! Having the pollen on the flowers helps your allergy relief just like local honey has pollen in it.
The recipe calls for 2-3 cups of flowers. I like to use 3 cups for a slightly stronger flavor, darker color, and potentially slightly more relief. The relief part is probably mental.
2-3 cups forsythia flowers
4 cups water
1-2 cup sugar (I prefer 1 cup of brown sugar which very closely resembles the sweetness and taste of maple syrup.)
something to steep tea in
small/medium sauce pan
Pick 2-3 cups of flowers.
Bring 4 cups of water to a boil in a tea kettle or saucepan. (You can add less water if you would like a bit of a stronger flavor and your mixture to be more syrup-y and less watery.)
While boiling, place the flowers in a tea pot or a heat-safe bowl to steep. I have a tea infuser so I can pour the liquid out without having the flowers come out too. If you do not have one, any heat-safe bowl is fine as long as you can cover it. You can strain the flowers out later.
Pour the boiling water over the flowers.
Steep overnight to make it nice and strong.
Strain the flowers out of the “tea.”
Pour the “tea” into a saucepan and add sugar.
Bring to a boil and then simmer on low for about 30 minutes stirring frequently to avoid burning.
Allow the mixture to cool and pour into a Tupperware container or mason jar.
Store the syrup in the fridge.
Enjoy! I hope this helps soothe your allergies as well!
FDA Disclaimer:The statements made regarding these products have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. These products are not intended to diagnose, treat, cure or prevent any disease. All information presented here is not meant as a substitute for or alternative to information from health care practitioners. Please consult your health care professional about potential interactions or other possible complications before using any product. The Federal Food, Drug, and Cosmetic Act require this notice.
I’ve been loving making grilled cheeze lately. However, I’ve been following low carb macros lately for summer prep – as long as summer isn’t cancelled this year! I was wondering how I can add more protein to the meal and thought about the plant based deli slices from Lightlife! Perfect.
This is less of a “recipe” and more of an idea and steps to “create” the sandwich.
I used Lightlife “turkey” deli slices, Dave’s Killer Bread (low-carb), Violife Cheddar Cheeze, and Earth Balance butter. You can use mix up the cheeze flavor and the type of plant based deli slices to add some variety. Most bread is vegan. You can use apps like these to double check. Usually dairy and eggs have to be listed as allergens at the bottom of the ingredients list like “Contains: Milk.” You can also look for margarine this same way.
2 slices of bread
2 slices of cheeze (more or less slices depending on your preference)
4 slices of plant-based deli slices (more or less slices depending on your preference)
2 Tbsp vegan butter
vegan mayo, optional
sliced tomato, optional
Take out a small frying pan and put it on the stove over med-low heat.
Take out 2 slices of bread.
Butter one side of each slice of bread.
Once the pan is warm, put one of the slices of bread, butter side down, on the pan.
Layer the cheeze and deli slices on the bread in the pan. Use as many slices of deli slices and cheeze as desired. I layered 1 cheeze, 2 deli slices, 1 cheeze, 2 deli slices.
Add any additional toppings here! I topped with mustard, I would have added vegan mayo if I had it too. Adding a slice of tomato here would also be very yummy!
Place the last slice of bread on top, butter side up.
Let it cook for about 3 minutes and then flip.
Keep cooking and flipping until both sides of the sandwich are golden brown and crispy.
Remove from the pan and cut the sandwich in half, if desired.
Let cool for 1-2 minutes before eating.
Serving suggestion: with a warm cup of tomato soup! Campbell’s original tomato soup is vegan, just cook it with water or unsweetened original non-dairy milk.
I’ve been loving tofu scramble! I call it tofu scrambie for fun. So good for breakfast and one container of tofu lasts me for about 2-3 breakfasts.
I bought myself a tofu press for Christmas and it’s amazing! I used to squeeze the water out and soak the excess water with paper towels. Very wasteful, but it works…The tofu press squeezes the water out all the way which makes it cook more evenly. It really helps if you grill or fry it up. For this recipe, you don’t have to go too crazy getting the excess liquid out, it just takes a bit longer to cook thoroughly.
Gather spices: turmeric for color, salt or egg salt/black salt, and pepper.
Drain tofu of liquid and squeeze as dry as possible.
Cut the tofu into cubes.
Warm frying pan on the stove over medium heat.
Add oil to the pan.
Once warmed, add the tofu to the pan and mash with spoon.
Add a small dash of turmeric for color and mix until all tofu is yellow.
If you have black salt/egg salt, you can use in place of the salt. I recommend about 1/8 to 1/4 tsp and mix.
Add salt and pepper to taste either while it’s still in the pan, or upon serving.
My friend and chef, Steve, was kind enough to share this recipe with me and let me share it on my blog here! Thanks Steve! I made some VERY slight adjustments to the recipe he gave me as he works at ION Restaurant and designed his recipe to serve the masses.
For this recipe, you need:
KitchenAid mixer or something similar with a dough hook (you can also combine by hand in a bowl and knead it if you don’t have a dough hook with a mixer)
medium to large sauce pan
cooking tongs or skimmer
rolling pin (I used a cup before I had a rolling pin, you can improvise!)
parchment paper or dough mat
This recipe is protein rich (25g of protein per serving). The first way I made it was as chik’n parm! You could also marinade with vegan BBQ sauce (most are vegan if they don’t have honey) and grill it up! I will expand on directions for prepping the Wheat “Meat” in future posts. I posted the finished product because it’s not very pretty before it’s prepped.
1 cup vital wheat gluten flour, I prefer Bob’s Red Mill
2/3 cup vegetable broth
2 Tbsp sesame tahini
2 Tbsp soy sauce
1 1/2 Tbsp nutritional yeast
1 tsp onion powder
1 tsp salt
1 tsp seasoned salt
1/2 tsp cayenne pepper
1/2 tsp chili powder
Combine dough ingredients in the bowl of the mixer.
Mix on speed 2 with dough hook attachment for 10 minutes. Stop the mixer and scrape the sides of the bowl as needed. If you don’t have a mixer, knead by hand until all the dough is mixed thoroughly. A wooden spoon may be useful for this as well.
Once the dough has formed a ball, take the dough and cut it into 4 pieces.
On a dough mat or parchment paper, roll the pieces out to about 1/2 – 1 inch thickness. This should make 4 pieces.
Put water on the stove in the pot on high. Add broth ingredients to the water. Bring water to a boil.
Place the “meat” pieces into the boiling water using the tongs or skimmer. Boil for at least 40-45 minutes. The “meat” will start to flake apart slightly. You can tell if it’s cooked all the way by cutting into it. The middle section looks thicker if it’s not fully cooked. The texture should be consistent throughout.