Lemon Banana Bread (vegan)

Recipe from https://www.theconsciousplantkitchen.com/ 
Husband-Tested in Susan U.’s Kitchen and Alice’s Kitchen
Makes one 9” x 5” loaf (12 slices)

We went on a double date with our friends, Susan and Bill.  Susan helps me when I teach my Plant Powered Plates class at Gilda’s Club of Louisville.  I call her my "Sue Chef."  After enjoying a pizza and a mocktail at a local restaurant, they invited us to see their beautiful home and have dessert.  This is what she made, along with a tasty berry compote. She packed up a generous slice for me to enjoy at breakfast the next day, which I did with Homemade Instant Pot Cashew Yogurt. Here is a link to a tasty compote I've made many times. 

1½ cups mashed bananas, equivalent to 3 large bananas
1½ cups all-purpose flour 
½ cup almond flour 
¼ cup lemon juice, about 2 medium lemons
2 teaspoons lemon zest
⅓ cup soft brown sugar 
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup mild-flavor olive oil 
1 teaspoon almond extract 
½ teaspoon salt
(Optional, but lovely)
Pinch of cinnamon
Pinch of ground cardamom
Pinch of nutmeg
Topping
⅓ cup sliced almonds (I used pecans because that’s what I had.)

Instructions
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.

Transfer the batter to the prepared loaf pan.
Sprinkle sliced almonds on top of the bread.

Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.

Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.


Notes: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy. Any low-flavor oil works or, you can use melted plant-based butter if preferred. 

Storage: Store the bread in an airtight container in the fridge up to 3 days.

*Oven Mode: This recipe calls for using the fan-forced (convection) mode. If you use conventional mode, increase the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition Information: (1 of 12 slices) 253 calories; 32 g carbohydrates; 4.6 g protein; 12.9 g fat (5.6 g saturated fat; 0.7 g polyunsaturated fat; 1.6 g monounsaturated fat; 0.01 g trans-fat); 250.4 mg sodium; 163.3 mg potassium; 2.7 g fiber; 14.4 g sugars; vitamin A 18.5 IU; vitamin C 2.5 mg; 92.1 mg calcium; 1.4 mg iron; 23.1 mg magnesium; 68.7 mg phosphorus; 0.3 mg zinc

Best Peanut Butter Cookies Ever

Recipe from Fifteen Spatulas
Husband-Tested in Alice's Kitchen
Makes about 24 cookies

These fabulous peanut butter cookies are dangerous.  You will need major will power to keep from eating them all at once.  Absolutely scrumptious!!!

7.5 ounces by weight all-purpose flour (1.5 cups measured) 
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar* (I used dark brown sugar, but light will work too.)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter**
Flaky sea salt, optional for sprinkling over the top

Preheat the oven to 350F.
(I highly recommend weighing out the flour before using.) 
In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt. 
In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.
Mix in the egg and vanilla extract for about 30 seconds, until combined.
Mix in the peanut butter for an additional 30 seconds, until combined.
Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.
Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. (Try not to smooth out the cookies.  What makes these especially nice, is the texture of the "rough ridges" you get when scooping out the dough.) You should get about 24 scoops of dough total (split them between two baking sheets).  If desired, sprinkle each cookie with flakey sea salt.
Bake*** for 13 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are especially fantastic enjoyed warm out of the oven. 

Notes
*I've used both light and dark brown sugar and each works well. Use whichever you have.
**While you may have happy results using a natural peanut butter, using the creamy variety will make for a better texture. When using natural peanut butter, the cookies may be more crumbly and dry, with an inferior texture. Brands like Skippy, Jif, organic Whole Foods Brand etc. make peanut butters that are very creamy and spreadable. 
***Do not over bake these. Keep in mind that when you take the cookies out of the oven, they should seem excessively soft. There will be a little bit of carryover cooking, and the cookies will firm up as they cool, so you want to err on the side of underbaking. If the cookies turn out dry, simply put, they were over baked. They should be moist and gooey on the inside.

Freezing:
Completely Baked Cookies: Complete the recipe start to finish, then let the cookies cool completely. Place the cookies in an airtight container and freeze for up to 2 months. To enjoy, let them thaw at room temperature, for about 30 minutes.
Unbaked Dough: You can also freeze these unbaked. Scoop the dough onto a baking sheet, then freezing completely. Then remove the frozen dough balls from the tray and place in a bag to save space. For this recipe, thaw the dough back to room temperature before baking, which should take about an hour. If bake these straight from frozen, they won't bake quite as evenly.

Storage: Make sure to store these in an airtight container, or they will dry out. These cookies will last about two days at room temperature before losing too much flavor and freshness. Technically they will keep longer than this, but I think the taste is too inferior, and at that point you’d be better off freezing them. See the freezing instructions above.

Make-ahead instructions: After making the dough, scoop it while it's still at room temperature, then keep those dough scoops in the fridge on a sheet pan. Otherwise, you'll need to bring the dough to room temperature in order to scoop again. Make ahead up to 2 days in advance. 

Double-batch: You can absolutely double or triple this recipe with no problem.

Nutritional Info: Calories: 166.09kcal, Carbohydrates: 17.6g, Protein: 3.89g, Fat: 9.51g, Saturated Fat: 3.63g, Cholesterol: 16.99mg, Sodium: 172.33mg, Potassium: 96.29mg, Fiber: 0.88g, Sugar: 9.65g, Vitamin A: 128.08IU, Calcium: 15.53mg, Iron: 0.68mg

Sesame Tempeh Bowls (Vegan)

Servings: 4

Recipe from Budget Bytes 

Husband-Tested in Alice’s Kitchen

This was a real treat and made the hubster very happy.  We really like tempeh for a few reasons.  It's a fermented food, which means it's good for the gut.  We really like the texture... chewy, in a good way.  It's also economical.  When I first tried cooking with tempeh, I made the mistake of not steaming or simmering the tempeh in water before proceeding.  This very important step takes away any bitterness.  Be sure not to skip that step in the recipe.  

1/4 cup soy sauce (I used low sodium soy sauce.)

2 Tablespoons water 

1 Tablespoon sesame oil 

3 Tablespoons brown sugar 

1 Tablespoon rice vinegar 

1 tsp grated fresh ginger 

2 cloves garlic, minced 

1 Tablespoon sesame seeds 

1/2 Tablespoon cornstarch 

8 oz. tempeh 

2 green onions, sliced (I didn't have green onions, so I used 1/4 red onion.)

4 cups cooked jasmine rice*

1 lb. fresh or frozen broccoli florets, cooked** (I used fresh.)

Begin by mixing together the sesame sauce. In a medium bowl, stir together the soy sauce, 2 Tablespoons water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch until the cornstarch is dissolved. Set the sauce aside.

Cut the brick of tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half so you have two thinner triangles. To achieve the proper tempeh to sauce ratio, you don't want thick pieces. 

Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates (about 5-8 minutes). Flip the tempeh a couple times as it simmers.

Once the water has evaporated, turn the heat down to medium and pour in the sesame sauce. The skillet will still be quite hot, so the sauce may begin to thicken immediately. Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes), then remove it from the heat immediately to prevent further evaporation and thickening.

To build the bowls, place one cup of rice in each dish, top with 1/4 of the sesame tempeh, 1/4 of the broccoli florets, and a sprinkle of green onion.

Notes

*You can sub brown rice or plain white rice if desired.

**To cook the broccoli (fresh), add some water with a pinch of salt to a saucepan.  Bring the water to a boil.  Add the broccoli and cover with a lid.  Cook for 2 minutes.  Drain and proceed with the recipe.

Nutritional Information for Original Recipe: Calories: 441.63kcal | Carbohydrates: 68.25g | Protein: 20.83g | Fat: 11.18g | Sodium: 909.33mg | Fiber: 5.03g

 

Sweet Potato Cornbread (Vegan)

Recipe from TwoShakesofHappy.com

Husband-Tested in Alice’s Kitchen

Makes 9 generous square servings

I’m sure this was intended to be eaten with a stew or soup, but it can easily be considered a treat to go with a cup of hot tea.  It’s on the sweet side due to the sweet potato and the brown sugar.  This bread is perfectly tender and moist.  I will definitely make it again. (Because it’s just we two, I cut the bread into square portions.  We ate a couple and then I put the rest in the freezer.  I actually thought the bread tasted even better after it was frozen and thawed.  So, this will be a great recipe to prepare for guests in advance.)

1 Tablespoon neutral oil (canola, vegetable, etc.)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes

1 ½ cups cornmeal

1 cup whole-wheat flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1¼ cups almond milk (or any milk of your choice)

½ cup brown sugar

2 Tablespoons ground flaxseed

1 Tablespoon fresh lemon juice

¼ melted coconut oil

Preheat oven to 425F.  Add the neutral oil to an 8-inch cash iron skillet (or brush an 8-inch square baking pan with the oil.)

Place the skillet (or baking pan) into the oven as it preheats.

Add the sweet potatoes to a saucepan and fill the saucepan with water to cover them.  Put on the stove on high heat and cover.  Boil for 10 minutes or until the sweet potatoes are soft.  Drain and set aside.

In a large bowl, whisk together the cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

To a blender, add 1½ cups of the boiled sweet potato (You will have some sweet potatoes left over.  Save it for another recipe.)

Add the almond milk, brown sugar, flax, lemon juice and coconut oil to the blender.  Blend until smooth.

Add the blended sweet potato mixture into the dry ingredients and mix until just combined.  Do not over mix!  Remove the hot skillet (or baking pan) from the oven and carefully add the batter to the pan.  (You may hear a little sizzle.) Use a spatula to distribute the batter evenly in the pan.  Pop the skillet (or baking pan) in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let it cool on a cooling rack for at least 15 minutes before serving.

Instant Pot "Baked" Beans (vegan)

Instant Pot "Baked" Beans served with Garlic Toast* and a simple salad/slaw

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Serves 10-12

No need to use bacon or an oven to make these absolutely scrumptious baked beans.  Take this dish to a pot luck and amaze your friends and family.

1 lb. dried navy beans or great northern beans, rinsed and drained

8 cups water, for soaking

1½ Tablespoons plus 1½ teaspoons kosher salt, plus more to taste, divided

2 cups low-sodium vegetable broth

3 Tablespoons brown sugar, coconut sugar or date sugar (I will use 1-2 T next time.)

¼ cup blackstrap molasses

1 teaspoon smoked paprika

1 Tablespoon Dijon mustard

1 Tablespoon olive oil

1 large yellow onion, finely chopped

4 cloves garlic, minced

3 bay leaves

Freshly ground black pepper, to taste

½ cup tomato sauce

3 Tablespoons vegan Worcestershire sauce

2 Tablespoons tomato paste

1 Tablespoon balsamic vinegar

In a large bowl, combine the beans, 8 cups water and 1½ Tablespoons of the salt.  Stir until the salt is dissolved.  Soak for at least 10 hours and up to 12 hours.  (Soaking the beans in plenty of salted water is key to softening their skins.  Soaking will also aid in digestion and will take less time to cook the beans.)  Drain and rinse the beans.

Stir together in a large measuring cup the vegetable broth, brown sugar, molasses, smoked paprika, and mustard.  Set aside.

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil.  Once the oil is hot, add the onion. Cook until the onion is browned, 4-6 minutes.  Add the garlic and cook until it starts to turn golden, about 1 minute.

Pour ½ cup of the broth-molasses mixture into the pot.  Use a wooden spoon to scrape up any browned on the bottom of the pot.  Cook 2-3 minutes to slightly thicken the mixture.

Add the soaked beans, bay leaves, black pepper to taste, the remaining broth-molasses mixture. Stir to combine and select the Cancel setting.

Secure the lid and set to Sealing. Select High Pressure and set the cook time to 35 minutes. 

Once the 35 minute timer has completed and beeps, allow a Natural Pressure Release.

Open the pot and check to see if the beans are tender.  (If they are still a bit firm, secure the lid and cook the beans at high pressure for another 5-10 minutes and allow the pressure to release naturally for 10 minutes.) 

Discard the bay leaves. Once the beans are cooked to your liking, select the Sauté setting and add the tomato sauce, Worcestershire sauce, tomato paste and vinegar.  Simmer the beans uncovered, stirring frequently, until the sauce is thick and gooey, 5-10 minutes.  (The beans will also thicken while resting.) Taste the beans and adjust the seasonings to your liking, adding more salt, molasses or vinegar as desired.

To serve: These delicious beans can be served at a pot luck as a side dish.  They can also be served on Garlic Toast!  Slice good quality crusty bread into thick slices.  Place the slices on a cookie sheet and drizzle with a bit of olive oil.  Broil until toasty.  Rub the toasty side with a clove of fresh garlic.  Sprinkle with kosher salt and freshly ground pepper.  Flip the slices and repeat. Sprinkle with some fresh chopped parsley, if desired. Spoon the beans over the toast and serve alongside a slaw for a great lunch or casual dinner.

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Gingerbread Oatmeal & Buckwheat Breakfast Porridge (Vegan)

Recipe from Snixy Kitchen (Sarah Menanix)

Husband-Tested in Alice’s Kitchen

Makes about 6 (½ cup servings)

Treat yourself this winter with this delicious porridge. Make it on the weekend and then enjoy it through the week. (It can also be prepared in an Instant Pot.  Directions at the bottom.)

Porridge:

¾ cup steel cut oats

½ cup raw buckwheat groats, toasted on the stove until golden and fragrant

3½ cups water or non-dairy milk

1-3 Tablespoons dark brown sugar or Sucanat (I used 3 Tablespoons because that was in the original recipe, but I thought it made the porridge more in the dessert category J , so next time I make it, I will use 1 Tablespoon of sugar or maybe even maple syrup.)

1 Tablespoons dark molasses

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

1/8 teaspoon ground cloves

¼ teaspoon sea salt or Kosher salt

Serving Options:

Non-dairy milk

Pear or apple, sliced or chopped

Pecans, toasted and chopped

Before you go to bed, toast the buckwheat groats in a dry skillet. Then measure out all the dry ingredients into a medium bowl or jar along with the toasted buckwheat and cover. Set aside on the counter. In the morning, bring the water or non-dairy milk to a boil in a large saucepan on medium-high heat.  Add all of the porridge ingredients to the pot and stir well. Reduce the heat to a low simmer.  Simmer, stirring occasionally, until most of the liquid has been absorbed to the desired consistency and grains are cooked through.  (This took about 20 minutes.  The original recipe stated 30 minutes, but I found that the porridge was beginning to scorch.  So, begin checking at 20 minutes and go from there.) If the grains haven’t cooked to your liking after the liquid has been absorbed, add another 2 Tablespoons water or non-dairy milk at a time, until cooked through.

Serve warm with a splash of non-dairy milk, pear chunks, and toasted pecans. 

Store leftovers in an airtight container in the refrigerator for up to a week.  Add a few tablespoons of water to loosen it up while reheating.

Instant Pot Directions: (Not Husband-Tested)

Add all the ingredients to the instant pot and stir to combine.  Place the lid on the pot and make sure the pressure release valve is in the sealing position.  Press the pressure cooker button, making sure it’s on high and set the time for 6 minutes.  When the timer is up, let the pressure cooker naturally release for 10 minutes.  When the time is up, release any additional pressure by carefully moving the pressure release valve into the venting position.

Speedy Mustard Rye Bread

Makes 2 round loaves (21 oz. each)

Recipe from Pillsbury

Husband-Tested in Alice’s Kitchen

I’m a sucker for any kind of rye bread.  I love the chew and the taste of caraway.  This bread also has the added flavor of mustard, another weakness of mine.  This recipe makes to small round loaves, one to enjoy now with a hot bowl of soup or a slice of ham and the other to freeze for later or to give to a friend.  It’s called speedy because the two rises are very short compared to most yeast breads, so it can be made quickly in the afternoon just in time for dinner.

3-4 cups all-purpose flour, divided

2 teaspoons kosher salt

3 packages active dry yeast

2 cups water

¼ cup Dijon mustard

3 Tablespoons brown sugar or Sucanat

3 Tablespoons unsalted butter, cut into small pieces

2½ cups medium rye flour

1 large egg, beaten

1-2 teaspoons caraway seed (optional)

(Cooking spray and water for the rising process)

Grease a large cookie sheet or line one with parchment paper.  Lightly spoon all-purpose flour into measuring cup; level off.  In a large bowl, combine 2 cups of the all-purpose flour, salt and yeast; blend well.  In a small saucepan, heat water, mustard, brown sugar, and butter until very warm (120-130F.)  Add warm liquid to the flour mixture.  Blend on low speed with a mixer paddle attachment until moistened.  Beat 3 minutes at medium speed.  Stir in the rye flour and an additional ¾ cup to 1½ cups all-purpose flour just until the dough pulls away from the sides of the bowl.  On a floured surface, knead in ¼-½ cup all-purpose flour until the dough is smooth and elastic, about 5 minutes.  Place the dough in a greased bowl; cover loosely with greased plastic wrap and a cloth towel.  Place the bowl in a pan of warm water (about 95F); let rise for 15 minutes.  Punch down dough several times to remove all air bubbles.  Divide the dough in half; shape each half into a ball.  Place on prepared cookie sheet.  Press down slightly.  Cover with the greased plastic wrap.  Let the dough rise in a warm place until light and doubled in size, about 15 minutes.  Heat oven to 375F.  With a sharp knife, make a slash (no more than ¼-inch deep) on top of each loaf.  Brush the loaves with the beaten egg.  Sprinkle with caraway seeds, if using.  Bake at 375F for 25-35 minutes or until loaves sound hollow when lightly tapped.  Remove from the cookie sheet immediately and cool on a wire rack. 

Nutritional Info: (one of 20 slices per loaf) calories 80; protein 2 g; carbs 15 g; fat 1 g; cholesterol 6 g; sodium 160; potassium 45 mg.