Banana Bread

Ingredients

2 cups all purpose flour
3/4 cup sugar
1/2 cup dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 cups mashed banana  

1/2 cup soy milk
1/4 cup coconut oil
1 tablespoon liquid soy lecithin

1 teaspoon lemon juice

1 teaspoon vanilla extract
1/2 cup chopped walnuts

Preheat the oven to 375 degrees F. 

Grease and flour a 9 x 5 inch loaf pan.

 
Add lemon juice to soy milk, and allow to set for a few minutes. Mash bananas, place in blender with soymilk and lemon juice mixture, coconut oil, lecithin, and vanilla, and blend.

In a large mixing bowl sift together flour, sugars, baking powder, baking soda, and salt. Add wet ingredients. Mix only until incorporated. Fold in walnuts, and pour batter into prepared loaf pan.

Bake for approximately one hour at 375 degrees F, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread on wire cooling rack for about twenty minutes before removing from pan. Serve warm, or at room temperature.

Nutrition Information

 

Serving Size: 65 g
Servings per Recipe: 16

Calories: 186 Calories from Fat: 55
Total Fat: 6.1g, 9% of Daily Value*
Saturated Fat: 3.1g, 16% of Daily Value
Sodium: 175mg, 7% of Daily Value
Total Carbohydrates: 31.0g, 10% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.5g
Protein 3.0g

Vitamin A 0%	•	Vitamin C 3%
Calcium 2%	•	Iron 6%

* Based on a 2000 calorie diet

Valentine's Day Insalata Caprese

 Ingredients

Grape Tomatoes
Fresh basil leaves
Mozzarella fauxmaggio*
Olive oil**
Freshly cracked black pepper
Salt
 
Slice the mozzarella fauxmaggio into thin slices. Using a heart shaped cookie cutter, cut slices into heart shapes, and arrange on a plate. Place a basil leaf on each slice.

Cut the grape tomatoes into heart shapes, arrange on top of basil leaves, drizzle with a really good olive oil, and sprinkle with salt and pepper.

How to cut the grape tomatoes:

Choose firm oval shaped tomatoes, of as uniform a size as you can.

Slice a small portion off the lower half of the side, angled toward the bottom.

Like so.

 Remove smaller piece. Turn larger piece over.

Slice through the center of the larger piece.

Separate the two slices, turn them over, and press the seam together to form a heart shape.

Enjoy.

Nutrition Information
 

Serving Size: 328 g
Servings per Recipe: 1

Calories: 229 Calories from Fat: 155**
Total Fat: 17.2g, 26% of Daily Value***
Sodium: 725mg, 30% of Daily Value
Total Carbohydrates: 7.2g, 2% of Daily Value
Dietary Fiber: 0.7g, 3% of Daily Value
Sugars 2.6g
Protein 5.0g 

* I prefer Follow Your Heart Vegan Gourmet Mozzarella. 

** Try to find a local source, and make sure the label states "100%olive oil". Most olive oils, domestic or imported, are heavily diluted with plain vegetable oil, and they are not required to state this. I am fortunate to have two local sources of 100% olive oil. Owen's Creek of Cathey's Valley, CA and  Anderson Ranch of Snelling, CA.

*** Based on a 2000 calorie diet

 

Thai Sweet Corn Cakes with Fresh Cucumber Pickle

Ingredients 

2-2/3 cups raw sweet corn, scraped off the cob, 

or 2-2/3 cups frozen kernels, thawed, plus 2 tablespoons water

1 tablespoon mochi curry powder 

2 tablespoons white rice flour 

3 tablespoons plain all purpose flour

1/2 teaspoon salt 

2 tablespoons light soy sauce*

 oil for deep frying

 

Heat the oil in a small pan over medium heat. Do not allow to smoke. In a bow, mix remaining ingredients. Drop a small amount of dough in hot oil. If it sizzles and rises to the top, oil is ready. 

Form small patties by hand and drop into hot oil with a large spoon. Fry til golden brown. Remove from oil, and allow to drain on paper toweling. Serve with Fresh Cucumber Pickle. 

 

Fresh Cucumber Pickle

 

Ingredients

 

2  tablespoons rice vinegar

2 tablespoons lime juice 

2 teaspoons sugar

1/2 teaspoon salt

1/4 medium cucumber, chopped

2 small shallots, minced

1/2 small carrot, minced

1 small red or green chili pepper, minced

Stir all ingredients together and allow to marinate for a few hours before serving. 

 

 

 

 

 

 

 

 

 

Nutrition Information
 

Serving Size: 98 g
Servings per Recipe: 4

Calories: 114 Calories from Fat: 17**
Total Fat: 1.9g, 3% of Daily Value***
Sodium: 744mg, 31% of Daily Value
Total Carbohydrates: 23.5g, 8% of Daily Value
Dietary Fiber: 2.6g, 11% of Daily Value
Sugars 2.6g
Protein 3.5g

Vitamin A 0%	•	Vitamin C 7%
Calcium 1%	•	Iron 16%

 

* Not low sodium soy sauce. If you can't find light soy sauce in Asian markets, try Bragg's Liquid Aminos.

 

** Based on absorption of 1/2 teaspoon oil per serving, from frying. Nutritional value of oil for frying may also be based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

*** Based on a 2000 calorie diet