epicureanvegan, Author at Epicurean Vegan

Raspberry Cake (and don’t give away your heart . . .pan)!

February 14, 2011 by epicureanvegan

Happy Valentine’s Day!

Yesterday as The Husband and I were moseying through an antique shop, he asked me, “Did you get me anything for Valentine’s Day?” Having not even thought about this (card company) holiday, I truthfully answered, “Uh, no.” He suddenly looked relieved. “Good! I didn’t get you anything!” Frankly, I was relieved, too. I told him I’d bake him something. So when I got to that today I realized I no longer had my red, ceramic, heart-shaped pan anymore. I think I Goodwilled it because I never used it. I was quite disappointed, as it would have been perfect for this cake. Oh well. The sentiment is still there! This recipe is essentially the same as my muffin recipe from a year ago, but I used raspberries instead of blueberries.

INGREDIENTS:
Cake:
1/4 C vegan margarine
1/2 C apple sauce
1/2 tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
1/2 C almond milk
2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)
Crumb topping:
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs vegan margarine

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.

To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.

Lightly grease an 8×8″ baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.

Top with crumb topping and bake for 30-33 minutes.

Let cool 5-10 minutes before slicing. Enjoy!

Raspberry Cake (and don't give away your heart . . .pan)!

Author: Epicurean Vegan

Ingredients

Cake:
¼ C vegan margarine
½ C apple sauce
½ tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
½ C almond milk
2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)
Crumb topping:
¼ C sugar
⅛ C flour
¾ tsp cinnamon
2 Tbs vegan margarine

Directions

Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.
To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.
Lightly grease an 8x8" baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.
Top with crumb topping and bake for 30-33 minutes.
Let cool 5-10 minutes before slicing. Enjoy!

Feast On This!

February 11, 2011 by epicureanvegan

If there is anything that you read on my blog today, I hope it’s this post. I just watched the documentary, Food Matters on, well . . . food and how it really does matters—more than you think. We all know there is food out there that is bad for us, and that there is food out there that is good for us. Yet, people are still eating these bad foods, with a few good ones sprinkled in and left wondering, why are we so sick? We go to the doctor to prescribe a pill (with lots of side effects) that may or may not take care of the symptoms, not the problem itself. Our reliance on drugs and western medicine is killing us. It’s killing those we love.

I was seriously so blown away, I was practically in tears. I can honestly say I have never been more moved by a film, than this one. Food Matters, focuses on how our food is directly correlated to disease prevention, both chronic and deadly. And what’s sad, is how that research and education has been grossly ignored by western medicine; even shunned. And you ask why? Because eating a plant-based diet and taking vitamins doesn’t make the doctors and the pharmaceutical companies any money. This 80 minute documentary shows us how our diet of plant-based foods and vitamins can and has reversed illnesses such as depression, diabetes, cancer, heart disease . . . the list goes on. From the film via their website:

“Food Matters’ the film was originally created to help James’ father overcome Chronic Fatigue Syndrome, Depression & Anxiety (read the full story). From that one success a wave of enthusiasm for the film followed and it has now been seen by hundreds of thousands of people in 9 different languages. ‘Food Matters’ discusses:

How to use food as medicine

Who needs vitamins?

Is organic better?

How safe is our food?

Natural treatments for lowering Cholesterol

Foods that fight Anxiety and Depression

Natural therapies for Cancer

Which drugs might do more harm than good?

The best ways to detox, lose weight and keep it off!

It was a truly powerful film. Many will balk and say “If it’s so great, why haven’t we all heard about it?” well, they explain that too. Being healthy, doesn’t make money for those in the “health” industry. Just watch it. Don’t knock it ’til you see it. Spend the $4.95 on their website to watch it online. Get it on Netflix, like I did. It’s a game-changer, folks.

(and while I’m at it, check out the trailer for Forks Over Knives, another amazing food documentary coming out May 6th–my birthday! I can’t wait to this one, too!)

“Good health makes a lot of sense, but it doesn’t make a lot of dollars.”

-Dr. Andrew Saul, Therapeutic Nutritional Specialist, Food Matters

“Food Matters is 80 minutes long. The best 80 minutes that you will ever spend viewing a movie. The information in this documentary could save your life and possibly the lives your loved ones.”

–Be a Healthier You

“I am inspired. I am motivated. I am feeling high after watching this documentary, even though it’s the fifth time I’ve seen it.”

–Kristin’sRawBlogspot.com

“Anyone who is serious about their health needs to see this stunning film.”

–Christiane Northrup, MD, author of the Women’s Wisdom Series

Chickpea Burgers with Ricotta Sauce

February 9, 2011 by epicureanvegan

I saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce

I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

Author: Epicurean Vegan

Ingredients

1-15 oz can chickpeas, drained and rinsed
¼ C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
¼ C +2 Tbs panko or regular bread crumbs
⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

Directions

Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Almond Cheeze Log

February 8, 2011 by epicureanvegan

This fluffy, mild cheeze is outstanding. I originally posted the recipe for it back in December. I’ve made it a few times since then, and this time, made a log out of it and brought it to my neighbor’s Super Bowl Party. It was a hit. I use the cheese as a pizza topping, sandwich spread, and pasta topper. Just this morning I made breakfast tarts using it. I recommend making a double batch at a time since it does take a while—but I guarantee you’ll love it!

The guys were (almond) Cheeseheads for the day!

INGREDIENTS:
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
Cheesecloth (a thin cotton napkin works great, too)
Toasted walnuts or pecans
Agave nectar

DIRECTIONS:
First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and 1/2 C of cold water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band. I have found that a cloth napkin works really well for this—even better than cheesecloth.

Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. After it has chilled, spoon it onto a layer of plastic wrap and form a roll, or log.

Unwrap and roll it out onto a plate. Sprinkle the toasted walnuts or pecans on top and then drizzle with agave. Serve with crackers or Grannie Smith apple slices. I love this recipe (from Vegetarian Times) and even though you have to soak and chill a lot, it’s worth it.

Almond Cheeze Log

This fluffy, mild cheeze is outstanding. I originally posted the recipe for it back in December. I've made it a few times since then, and this time, made a log out of it and brought it to my neighbor's Super Bowl Party. It was a hit. I use the cheese as a pizza topping, sandwich spread, and pasta topper. Just this morning I made breakfast tarts using it. I recommend making a double batch at a time since it does take a while---but I guarantee you'll love it!

Author: Epicurean Vegan

Ingredients

1 C blanched almonds
¼ C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
Cheesecloth (a thin cotton napkin works great, too)
Toasted walnuts or pecans
Agave nectar

Directions

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.
Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and ½ C of cold water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.
Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band. I have found that a cloth napkin works really well for this---even better than cheesecloth.
Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. After it has chilled, spoon it onto a layer of plastic wrap and form a roll, or log.
Unwrap and roll it out onto a plate. Sprinkle the toasted walnuts or pecans on top and then drizzle with agave. Serve with crackers or Grannie Smith apple slices. I love this recipe (from Vegetarian Times) and even though you have to soak and chill a lot, it's worth it.

My First Guest Blogger! Vegan, Wheat-free, and Nearly Sugar-free Blueberry Muffins

February 8, 2011 by epicureanvegan

I’m very excited to introduce you to my first guest blogger, Kerrie Flanagan, director of The Northern Colorado Writers and freelance writer-extraordinaire. Kerrie has been a great sport when testing out some of my vegan creations. Some have been great, others not so much. She’ll even manage to smile when choking down one of the not-so-much ones. Thanks for being here, Kerrie!

Kerrie and I

I am thrilled to be the guest blogger today for my good friend and roof buddy (long, but fun story) April and take a break from working on my writers conference. When it comes to food, April and I agree on a few things; we both like to cook, we both want to provide healthy meals for our family and we both like to experiment in the kitchen. But when it comes to what we eat, we are on different sides of the fence. I am not a Vegan. I do eat meat (but I buy it from a local rancher and it is all free-range, grass-fed beef) and dairy. But I have the utmost respect for April and other Vegans. I love sampling her amazing food and trying some her recipes on my family.

So why am I here on the Epicurean Vegan? (besides the obvious, that I want to help my friend) it is because of my teenage daughter. Her acupuncturist wanted her to go on an elimination diet. So for 6 weeks, Delaney was to avoid wheat, dairy products and refined sugar. This was not an easy task, but we are on week 6 and she is doing great. One of the biggest things she missed was baked goods. The dairy part was no problem, the wheat; a little more of a challenge, but the sugar free part; nearly impossible. I am happy to say though, I found a recipe for muffins with oat flour and made a few adjustments (with April’s help) to substitute the dairy products. Delaney gave them a thumbs up.

INGREDIENTS:

1 cup oat flour

1 cup rolled oats

3 tsp baking powder

1 tsp baking soda

3 Tbs honey (or 1/2 cup sugar if you want them sweeter)

2 tsp lemon zest (or 1/2 tsp. lemon juice)

1 tsp egg replacer + 2 Tbl water (whisk together)

1/3 cup vegetable oil

3/4 cup Almond milk

1 cup blueberries (thawed frozen, or fresh)

DIRECTIONS:

Combine everything except the blueberries in a large mixing bowl and mix with a whisk. Don’t use a mixer, as it will chop up the rolled oats.

Cover the bowl and set it aside for 10 minutes to allow the batter to thicken. Once complete, fold in the blueberries with a spoon. Grease a muffin pan with baking spray or use paper baking cups and fill 2/3 full with batter.

Preheat oven to 400 degrees Fahrenheit and bake for 15-20 minutes until golden brown. Makes 12 muffins.
*These were a little crumbly straight out of the oven. Once they cooled they were fine. You might want to try increasing egg replacer a little bit.

Thai Green Curry Chickpea Burritos

February 7, 2011 by epicureanvegan

When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. 🙁 Taste of Thai makes a green curry paste though that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe, was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis? 😉

INGREDIENTS:
1-12 oz jar Thai Green Curry Simmer Sauce
1-8 oz pkg Cumin and Chili Chickpea mix
1 medium zucchini, sliced, then quartered
1-15 oz can chickpeas (garbanzo beans), drained and rinsed
Olive oil
Flour tortillas
Optional: Tofutti sour cream, fresh cilantro

DIRECTIONS:
I sauteed the zucchini and can of drained chickpeas for about 3-4 minutes. Add the bag of seasoned chickpeas and jarred curry sauce. Stir well to combine. Reduce heat to low and simmer covered for 20-25 minutes.

Serve in a flour tortilla with sour cream and cilantro and enjoy!

Product Review: Vegan Dream Vegetarian Jerky

February 7, 2011 by epicureanvegan

When I visited Never Felt Better Vegan Shop in Sacramento, I couldn’t resist buying some vegan jerky. This one is from Vegan Dream and set me back about $2.50. Vegan Dream has been around since 1997 and uses ingredients that are non-GMO. Their jerky products are also high in protein and preservative and fat free. According to their website, Vegan Dream’s jerky just took home the first place prize in The World’s Best Jerky Exhibition. They don’t specify which of their 4 flavors won, but I doubt it was the one I tried: “Cowgirl.” I just wasn’t impressed. It was dried-out, not very chewy, and I just didn’t like the taste. Just like with other vegan jerky I’ve tried, this one had a chocolate-like taste that doesn’t do it for me. It tastes weird. Perhaps their Original Hickory Pepper, Hot Chili Pepper, or Teriyaki flavors would fare better, but for now, I’m still on the hunt for delicious vegan jerky.

Open-Faced TVP Burgers & Sweet Potato Fries with Truffle Oil

February 5, 2011 by epicureanvegan

I’ve been intrigued for some time now with TVP (Textured Vegetable Protein) and so I bought some from the bulk section of my natural grocer’s. I pretty much winged it and found that the process of making a veggie burger is quite simple—not much of a mystery. I ended up with some delicious burgers that tasted fresh, flavorful, and home cooked. They have a meatloaf quality to them, so the Husband went with just ketchup on his. I went all out with spinach, a vegan cheese slice, tomato, avocado, and drizzled with vegan ranch dressing. I made 6 large patties, but feel free to halve the recipe, or even freeze the extra ones. And don’t forget . . . TVP contains the same amount of protein as meat and has no fat!

INGREDIENTS:
Burgers:
2 C TVP
2 C vegetable broth
3/4 C quick oats
1/2 C flour
1/2 C nutritional yeast
1 Tbs wheat germ
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1/4 tsp Ancho chili powder
1 tsp salt
2 Tbs ketchup
6 tsp egg replacer powder + 8 Tbs water
1/2 C onion, chopped fine
1/2 C green bell pepper, chopped fine
Other: “burger” fixings: tomato, avocado, lettuce/spinach, vegan ranch, cheese, etc.

Sweet Potato Fries:
1-2 medium sweet potato or yams. sliced into fries
Olive oil
Truffle oil
Celtic Sea Salt

DIRECTIONS:
For the burgers, boil the vegetable broth in a medium saucepan. Stir in the TVP, cover, and remove from the heat for 5 minutes.

Whisk together the egg replacer powder and water; set aside. Combine all the dry ingredients, onion, and bell pepper in a large mixing bowl. Add the TVP, ketchup, and egg-replacer to the dry ingredients and combine well.

Shape into patties and place on a baking sheet that will fit in the fridge. Chill covered with plastic wrap for 30-90 minutes. I’d say the longer the better, to give some time to firm up. They won’t cook down much at all, so consider thickness as you make the patties.

This would be a good time to make the fries . . .see below.

Once the patties are ready, spray a flat skillet or pan with some cooking spray. You can also grill these over medium heat, but I didn’t want to mess with the grill. About 5-7 minutes per side over medium heat.

Serve open-faced or on a bun with your favorite toppings and enjoy!

For the fries, combine them in a large bowl, drizzle with about 1 tablespoon of olive oil, 1-2 teaspoons of truffle oil, and sprinkle generously with the sea salt. Layer onto a baking sheet lined with foil.

Bake at 400 for 25-30 minutes. Check often, as they may need more or less time.

Feast On This!

February 4, 2011 by epicureanvegan

Did You Watch Oprah?

On Tuesday, she aired the results of she and 378 of her staffers going vegan for a week. It was fascinating to watch, and great to see the results of many of the participants. A total of 444 pounds were lost, but 80-some were gained. Several staffers even plan to stick with it. On the show, was Michael Pollan, author of Food Rules and Kathy Freston, the Veganist. I was delighted of course that veganism made it all the way to Oprah-Land, but I was disappointed that there wasn’t more brought up about the ill-health effects of eating animal products; it focused only on animal welfare it seemed–which is great, too, but I think what is going to make an impact on most people, is how is it’s going to affect them–not the animal. I didn’t feel that it was an accurate portrayal of the vegan diet and all that it is about. Of course, that may not have been Oprah’s aim. I was actually surprised that Pollan seemed determined to put a damper on the vegan diet the whole time, yet I agreed with him that meat and dairy industries need to be reformed. I definitely plan on picking up Freston’s book though.

What did you think?

Make it a Vegan Super Bowl Party

Super Bowls parties are known for being packed with chicken wings, cheese dips and spread, but that doesn’t mean they have to be staples of the shindig. Ecorazzi lists their top 10 vegan Super Bowl foods. The Buffalo Tofu looks fabulous!

Other winning appetizers to bring: Party Cheese Ball, Crock Cheez, Stuffed Mushrooms, Cheez Platter, Cheddar & Sun-Dried Tomato Dip, 8-Layer Dip, Spring Rolls, Avocado Bruschetta, or Spinach Dip!

One commercial you won’t see aired during the big game will be PETA’s attention-getting “veg-porn” ad, called “Veggie Love.” I’m sure you’ve all seen it by now because it’s been getting lots of internet views. I realize it’s all about getting attention, but I wonder if the money could have been spent in better ways—in a way that would have actually benefited animals and have a positive impact. I love PETA and respect what they do, but there are times I feel they shoot themselves in the foot once in a while.

What do you think of the ad?

“Vegetarian – that’s an old Indian word meaning “lousy hunter.”

-Andy Rooney

Chocolate Avocado Banana Bread

February 3, 2011 by epicureanvegan

That’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!

INGREDIENTS:
1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
1/8 C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.

Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.

Grease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.

Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Chocolate Avocado Banana Bread

That's right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn't make a sandwich using it--he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a ¼ C of cocoa, but I kind of like the Grinchy green!

Author: Epicurean Vegan

Ingredients

1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
⅛ C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

Directions

Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
Grease and flour a large loaf pan. You can also use an 8x8" baking dish or even a bundt pan.
Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Raspberry Cake (and don’t give away your heart . . .pan)!

Happy Valentine’s Day!

Feast On This!

Chickpea Burgers with Ricotta Sauce

Almond Cheeze Log

My First Guest Blogger! Vegan, Wheat-free, and Nearly Sugar-free Blueberry Muffins

Thai Green Curry Chickpea Burritos

Product Review: Vegan Dream Vegetarian Jerky

Open-Faced TVP Burgers & Sweet Potato Fries with Truffle Oil

Feast On This!

Did You Watch Oprah?

Make it a Vegan Super Bowl Party

Chocolate Avocado Banana Bread

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