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

Tofu Souvlakia (vegan)

Here it is on naan served with Vegan Tzatziki Sauce,
a simple salad plus grapes.

Here it is served on whole grain lavash.

Servings: 2-4 sandwiches
Recipe from Julia Maiten YouTube Channel

Husband-Tested in Alice's Kitchen

This turned out to be a really delicious Tofu Souvlakia.  In the photo, you’ll see this Vegan Tzatziki Sauce beneath the tofu souvlakia. (The sauce should be made in advance.)  I didn’t have traditional pita, so I used whole wheat lavash.  I sprinkled a bit of fresh lemon juice and kosher salt over the arugula and tossed for some green freshness. This was so dang good.

Ingredients
1 package super firm or extra firm tofu, pressed

Marinade Ingredients
¼ cup olive oil (plus more for the grill pan)
Juice and zest from 1 large lemon
1 Tablespoon dried oregano
1 Tablespoon maple syrup
2 cloves garlic, minced or crushed

For serving:
Whole wheat pitas or lavash
Vegan Tzatziki Sauce
3-4 cups fresh arugula tossed with 1 Tablespoon fresh lemon and sprinkled with salt and pepper, to taste

Instructions
Cut the tofu into large cubes.  (I was able to cut the tofu into 16 cubes.) Thread the tofu cubes onto skewers. Set aside.
Put the marinade ingredients into an airtight glass container and whisk together.  Add the tofu skewers and turn them so that they are completely covered in the marinade.  Place in the fridge to marinate for at least an hour or overnight.
Heat a grill pan to medium high. Brush generously with olive oil.  Add the skewered tofu directly on the grill pan.  Leave them to grill until you see grill marks.  (You can add a bit of olive oil to the leftover marinade and brush the tofu cubes with that while they grill.) Turn and continue to grill on the other side. Remove the skewers before assembling the sandwiches.
To make a sandwich, fill the pita/lavash with the sauce, top with the tofu and arugula.  

Creamy Blender Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 3/4 cup

This is now my go-to balsamic vinaigrette.  It’s easy to make and ticks all the flavor boxes.  Be sure to use a high quality balsamic vinegar.  

1 small shallot (You can substitute 1/4 purple/red onion.)
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

No-Knead Multigrain Whole Wheat Bread

Behold!  This is one scrumptious loaf of goodness.

Here's what a slice of this
yummy bread looks like.

Recipe from Artisan Bread with Steve 
Husband-Tested in Alice’s Kitchen
Makes 1 Loaf

I’m thinking this is my favorite no-knead bread.  Because it’s no-knead, it’s a cinch to make.  Though this bread is VERY easy to make, you must plan to begin the day before serving.

16 oz. cool water
1 ½ teaspoons salt
¼ teaspoon yeast (Instant Yeast or Active Dry Yeast)
1 Tablespoon sesame seeds (I use a mix of sesame seeds and black sesame seeds.)
1 Tablespoon flax meal (or flax seeds)
1 Tablespoon extra-virgin olive oil
2 cups bread flour
1 ½ cups whole wheat flour
½ cup old fashioned oats (I’ve also made this using quick-cooking oats.)
¼ cup old fashioned oats for the second rise
1 Tablespoon sesame seeds (optional for second rise)

Place the water, salt, yeast, sesame seeds, flax meal into a large bowl and give it a quick stir.  Add the 2 cups bread flour, the 1 ½ cups whole wheat flour and then the ½ cup oats on top of the flour.  Stir until the dough forms a shaggy ball scraping the sides of the bowl as you stir.  Stir until the flour is absorbed and scraping the sides of the bowl as you stir.
Cover with plastic wrap (I like to use a shower cap for this.) and allow to sit on the counter for 8-24 hours. (I think it’s best to allow the dough to sit for the full 24 hours.)
Remove the plastic wrap.  Spray an 8 ½” X 4 ½” loaf pan*** with cooking spray.  
Stir the dough to deflate.  Scrape the sides of the bowl clean.  Sprinkle the dough the ¼ cup old fashioned oats and the sesame seeds, if using. Stir so that the dough ball is covered with the extra oats and sesame seeds. Roll the dough into the loaf pan.  
Cover with another loaf pan turned upside down onto the loaf pan with the dough.  Use binder clips to clip the loaf pans together creating a “poor man’s Dutch oven.”  
Allow the dough to rise again for 30-60 minutes.  (If your home is cool, like it might be in the winter, it may take a full 60 minutes for it to rise.  If your home is warm, like it might be in summer, the dough may only take 30 minutes or so.)
As the dough is rising, move the oven rack to the lower third of the oven.  Preheat the oven to 400F.  
Bake for 40 minutes with the top on and 3-15 minutes with the top off to finish (browning) the crust.  
The bread is done when the internal temperature is 190F.  Remove the bread from the pan onto a cooling rack.  Cool completely before slicing.  (If you slice it too soon, the bread will be gummy and doughy inside.)

***Because I was baking more than one loaf of bread, I placed the dough into an 8” diameter springform pan.  Then, I covered it with an upside down 8” cake pan for the “poor man’s Dutch oven.”  I didn’t use any clips.  I just rested the upside down cake pan on top. The loaf turned out beautifully and it was round!

Almond, Prune and Apricot Breakfast Bars (Gluten-Free)

Recipe from The Bojon Gourmet adapted from The Smitten Kitchen Cookbook

Husband-Tested in Alice's Kitchen

Makes 12 bars

While these were named breakfast bars, I think they make a much better snack or lunchbox addition or even a lovely gift for a favorite friend.  We loved everything about these bars.  The texture is tender and chewy with a bit of crunch.  The sweetness is the right amount, due to the dried fruit and the bit of honey.  And there's a little kiss of almond and orange.   

1/2 teaspoon zest 

3 Tablespoons fresh orange juice

1/2 cup dried apricots, chopped

1/2 cup prunes, chopped

2/3 cup sliced almonds, plus a few extra for the top

1 1/2 cups quick oats

2 Tablespoons ground flax seed 

2 Tablespoons oat flour

1/2 teaspoon fine sea salt

1/4 ground cinnamon

1/4 cup plus 2 Tablespoons almond butter

1/4 cup olive oil

1/4 cup honey (One of the original recipe reviewers replaced the honey with maple syrup, which would make these vegan.)

1/4 teaspoon almond extract

Preheat the oven to 325F.  Line the bottom and sides of an 8" X 8" square baking pan with parchment paper and set aside.

Place the chopped dried fruit in a heat proof bowl.  Put the orange juice in a small saucepan and bring to a bare simmer over a medium flame.  Pour the hot orange juice over the dried prunes and dried apricots, stirring a bit.  Set this aside.

Spread the sliced almonds on a baking sheet and toast in the oven until fragrant, about 5 minutes.  Put the sliced almonds in a large bowl along with the oats, ground flax, the oat flour, salt and cinnamon.

In another bowl, put the orange zest, add the almond butter, olive oil, honey and almond extract and whisk to combine.

Add the almond butter mixture and the dried fruit mixture to the oat mixture and stir until well combined.

Scrape the mixture into the lined baking pan.  Use moistened fingers to press it firmly and evenly into the pan.  Sprinkle with the extra almond slices and press them in a bit.

Bake until the top is golden, about 25-30 minutes.  Place the pan on a cooling rack and allow to cool completely before removing with the parchment paper "handles" to a cutting board.  Use a sharp large chef's knife to cut the bar into 12 pieces.

The bars will keep well in an airtight container at room temperature for up to a week.

Nutritional Information: (1 of 12 bars) 222 calories; 25 g carbohydrates; 5 g protein; 13 g fat; 1 g saturated fat; 99 mg sodium; 274 mg potassium; 4 g fiber; 12 g sugars; 255 IU vitamin A; 1.7 mg vitamin C; 54 mg calcium; 1.4 mg iron

Farro Salad with Beets & Carrots (vegan)

Recipe adapted from http://www.thefullhelping.com

Husband-Tested and Adapted in Alice’s Kitchen

Make 6 generous servings

What a gloriously beautiful salad this turned out to be!  Every week or so, I like to roast a bunch of fresh beets and then chop or slice them up to toss into salads throughout the week.  I would suggest you do the same for this salad because roasting beets, though very easy to do, is time consuming, even though it’s mostly hands-off time.  If farro isn’t available, you could certainly substitute another grain such as brown rice, whole-wheat couscous, or quinoa.  I’ve come to love farro more than any other grain and so I make it often.  The original recipe called for steaming the vegetables, but I prefer roasting root vegetables because they somehow seem richer tasting.  It also included directions for making farro on top of the stove instead of with a rice cooker.  (I really believe that we’ve come to eat more healthful grains because of the rice cooker because it’s so dang easy.) All of the components of this salad can be made in advance and then tossed together come supper time.  This salad is nice enough to serve at a party.

4 large carrots, peeled, cut into small sticks

1 small yellow onion, peeled, cut into chunks

Olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

1 Tablespoon fresh lemon juice

2 teaspoons Dijon mustard

3 Tablespoons olive oil

1 clove garlic, minced

3 medium beets, roasted*, peeled, cut into small cubes

2 cups (approx.) cooked farro**

Preheat the oven to 425F.  Place the carrots and onions on a rimmed baking sheet.  Drizzle with a bit of olive oil and sprinkle with kosher salt and freshly ground pepper.  Toss until lightly coated.  Roast in the oven for 20-25 minutes or until fork tender and a little charred.  Place the lemon juice, mustard, 3 Tablespoons olive oil, minced garlic, salt and pepper to taste in a jar with a lid.  Shake the jar vigorously until well blended.  In a large bowl, toss the roasted carrots, onions, beets, cooked farro and the vinaigrette together until well combined.  Place the salad on a large platter before serving.

*How to Roast Beets:

1 bunch beets, trimmed and scrubbed

2-3 fresh thyme or rosemary sprigs or 2 fresh bay leaves (optional)

½ teaspoon Kosher salt

Olive oil

To roast the beets, preheat the oven to 400.  Place a piece of foil on a baking sheet.  Place a piece of parchment paper on top of that.  Put the beets, herbs, Kosher salt, and a drizzle of oil in the center.  Toss the beets to coat.  Fold the foil/parchment in a loose-fitting but tightly sealed packet around the beets.  Roast the packet on the baking sheet until the beets are tender, about 1 hour and 15 minutes.  (This may take longer depending on the size of your beets.) Let the beets cool completely in the foil/parchment.  When cool, use a paring knife to peel and slice he beets into wedges (Beets can be roasted up to 2 days ahead and refrigerated.) 

**How to Cook Farro in a Rice Cooker

1 cup farro

1½ cups water or vegetable broth

1 Tablespoon olive oil

Pinch of sea salt

Place the farro in a dry skillet over medium-high heat.  Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes. Place the toasted farro and the water (or broth) in the rice cooker bowl.  (You’ll hear it sizzle.) Let the farro soak in the machine for 1 hour.  Add the oil and salt; swirl to combine.  Close the cover and set for the Regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, let the farro steam for 1- minutes. Fluff with a wooden spoon or plastic rice paddle.  This farro will hold on Keep Warm for up to 1 hour.  Serve hot. (If you have left over, store it in the fridge and then reheat in the microwave.)

Basic Farro

Recipe from The Ultimate Rice Cooker Cookbook by Beth Hensperger & Julie Kaufmann

Husband-Tested in Alice’s Kitchen

Makes about 2 cups (serves 3-4)

Well, I’ve found my new favorite whole grain, farro. If you are looking for a change of pace from brown rice or bulgur or even whole-wheat couscous, give farro a try.  It’s satisfyingly chewy, easily digestible, and very filling.  You might find it in the bulk section of your grocery store, but Bob’s Red Mill packages it complete with directions for stove top cooking.  I have a rice cooker that I use several times a week (totally worth the investment) and so I prepare the farro in it.  There are dry skillet toasting and then soaking steps which I don’t think the package directions require, but I think these two steps are worth the little time it takes before cooking.

1 cup farro

1 ½ cups water or vegetable broth

1 Tablespoon olive oil

Pinch of sea salt

Place the farro in a dry skillet over medium-high heat.  Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes. Place the toasted farro and the water (or broth) in the rice cooker bowl.  (You’ll hear it sizzle.) Let the farro soak in the machine for 1 hour.  Add the oil and salt; swirl to combine.  Close the cover and set for the Regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, let the farro steam for 1- minutes. Fluff with a wooden spoon or plastic rice paddle.  This farro will hold on Keep Warm for up to 1 hour.  Serve hot. (If you have left over, store it in the fridge and then reheat in the microwave.)

Nutritional Information: ¼ cup of uncooked farro contains 150 calories, 1g fat, 32g carbohydrates, 6g protein, and 3g of fiber. It is high in the minerals iron and calcium, and is an excellent source of vitamin A, vitamin C, vitamin E, and the B vitamins.

Pistachio-Crusted Cod

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Quick to prepare, this fish dish is a perfect way to have a scrumptious meal after work.  Pictured is how I served it with late summer produce.  I roasted Delicata Squash drizzled with a bit of olive oil and sprinkled it with thyme along with apples slices at 425F for 15 minutes and as it was roasting, I prepared the fish.  I added the baking sheet with the cod to another rack in the oven and added 14 minutes to the timer. When the timer went off, everything was cooked to perfection.  While the fish, squash and apples were cooking, I sliced up some local tomatoes and cut up a lime.  Delish!

4 cod fillets (about 6 oz. each) OR other firm white fish

Sea salt, to taste

Freshly ground pepper, to taste

½ cup unsalted pistachios, no shells

½ cup packed fresh parsley

1 large clove garlic

3 Tablespoons olive oil

Lemon or lime wedges for serving

Preheat the oven to 425F.  Line a rimmed baking sheet with parchment paper.  Place the fish fillets on the sheet; season with salt and pepper, and set aside.

In a food processor, pulse the pistachios, parsley, and garlic until coarsely chopped, about 15 seconds. (I used a mini food processor and it worked just fine.) With the machine running, add the oil in a steady stream; blend until the mixture is finely chopped.  Season with salt and pepper.

Top the fish with the pistachio mixture.  Roast until the fish is opaque throughout, 12-14 minutes.  Serve with lemon or lime wedges.

Nutritional Information: (1 of 4 servings) 307 calories; 18.5 g fat (2.5 g sat fat); 30.4 g protein; 4.9 g carb; 1.8 g fiber