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

Chocolate Cake with Vanilla Frosting

Ingredients

1/2 cup non-hydrogenated vegetable shortening

4 ounces unsweetened baking chocolate

1 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/2 cup almond milk

1/2 cup plain soy yogurt

1 teaspoon lemon juice

1-1/2 teaspoons vanilla extract 

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
3/4 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
Melt chocolate and shortening in a small pan over very low heat. In mixing bowl beat sugar, soy yogurt, almond milk, lemon juice, vanilla extract, and lecithin. Mix well. When chocolate mixture is melted, add to bowl and beat til smooth.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated.

Pour into cake pan, and bake for 50 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Vanilla Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1 cup non-dairy butter

1-1/2 cups powdered sugar

1 2 inch long segment of vanilla bean

1/4 teaspoon salt

Beat shortening and butter til fluffy. Sift in powdered sugar and salt, and mix well. Split vanilla bean segment, and scrape out the seeds. Add to icing and beat for five to seven minutes.

Frost cake when completely cool, and decorate.

Nutrition Information

 

Serving Size: 102 g
Servings per Recipe: 12

Calories: 465 Calories from Fat: 299
Total Fat: 33.2g, 52% of Daily Value*
Saturated Fat: 10.1g, 50% of Daily Value
Sodium: 366mg, 15% of Daily Value
Total Carbohydrates: 41.4g, 14% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 23.2g
Protein 3.5g

Vitamin A 13%	•	Vitamin C 1%
Calcium 4%	•	Iron 11%

* Based on a 2000 calorie diet

Lemon Macadamia Cake

Ingredients

1/3 cup non-hydrogenated vegetable shortening

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/3 cup almond milk

1/4 cup plain soy yogurt

1/4 cup lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

2 cups pastry flour, sifted before measuring

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt
1/3 cup roasted macadamia nuts, ground

1/2 cup roasted macadamia nuts, chopped

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
In mixing bowl beat shortening with sugar til fluffy. Beat in lecithin. Add soy yogurt, almond milk, lemon juice, vanilla extract, and lemon zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients with ground macadamia nuts. Mix only until incorporated. Fold in chopped macadamia nuts.

Pour into cake pan, and bake for 55 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lemon Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lemon juice

1 teaspoon finely grated lemon zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lemon juice, and lemon zest, and beat for five to seven minutes. 

Frost cake when completely cool, and decorate.

I made this for my brother's birthday, and my delightful niece decided it should be decorated with fresh yellow daisies. In recreating the cake for this blog, I used jonquils, as I have no daisies. When decorating a cake with fresh flowers, always make sure to use pesticide free flowers and leaves, and make sure they are not toxic.

Nutrition Information
 

Serving Size: 121 g
Servings per Recipe: 12

Calories: 525 Calories from Fat: 277
Total Fat: 30.8g, 47% of Daily Value*
Saturated Fat: 8.2g, 41% of Daily Value
Sodium: 196mg, 8% of Daily Value
Total Carbohydrates: 61.6g, 21% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 43.1g
Protein 3.3g

Vitamin A 7%	•	Vitamin C 10%
Calcium 4%	•	Iron 8%

* Based on a 2000 calorie diet 

Coconut Lime Cake

Ingredients

1/3 cup coconut oil

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1 cup coconut milk

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract
1 teaspoon coconut extract

1 tablespoon grated lime zest
1-1/2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup unsweetened finely shredded coconut

1-1/2 cups unsweetened flaked coconut

Thinly sliced limes

Preheat the oven to 350 degrees F. 

Grease and flour an 8 inch cake pan.

Melt coconut oil over low heat, add to mixing bowl with sugar and beat well. Beat in lecithin. Add coconut milk, almond milk, vanilla extract, coconut extract, and lime zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated. Fold in finely shredded coconut.

Pour into cake pan, and bake for 35 to 40 minutes at 350 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lime Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lime juice, and lime zest, and beat for five to seven minutes. 

Frost cake when completely cool, pat shaved coconut flakes on sides of cake, and pipe rosettes on top. Garnish with lime slices.

Nutrition Information

Serving Size: 123 g
Servings per Recipe: 12

Calories: 497 Calories from Fat: 284
Total Fat: 31.6g, 49% of Daily Value*
Saturated Fat: 17.3g, 87% of Daily Value
Sodium: 202mg, 8% of Daily Value
Total Carbohydrates: 54.5g, 18% of Daily Value
Dietary Fiber: 2.0g, 8% of Daily Value
Sugars 43.6g
Protein 2.1g

Vitamin A 7%	•	Vitamin C 6%
Calcium 4%	•	Iron 7%

* Based on a 2000 calorie diet

Green Smoothie

Ingredients

1 cup frozen strawberries
2 oranges
2 frozen bananas

1 cup frozen spinach

1/2 cup cold water

Place all ingredients in blender and blend til smooth, adding water as necessary.

Nutrition Information

Serving Size: 904 g

Servings per Recipe: 1

Calories: 440 Calories from Fat: 12

Total Fat: 1.3g, 2% of Daily Value*

Sodium: 30mg, 1% of Daily Value

Total Carbohydrates: 111.2g, 37% of Daily Value

Dietary Fiber: 18.7g, 75% of Daily Value

Sugars 72.3g

Protein 6.9g

Vitamin A 76%	•	Vitamin C 465%
Calcium 21%	•	Iron 14%

Skippin' Jenny

Ingredients

1 cup brown long grain rice
2 1/4 cups water
Leftover Hoppin' John

Add rice and cold water to a saucepan. Bring to a boil, reduce heat, cover pan, and allow to cook at very low heat for 45 minutes, until all water is absorbed. Fluff rice with a fork.

While rice is cooking heat up leftover Hoppin' John. When rice is done, serve topped with Hoppin' John, and eat on the day after New Year's Day or you can't call it Skippin' Jenny. :P

Nutrition Information

Serving Size: 211 g

Servings per Recipe: 4

Calories: 335 Calories from Fat: 61

Total Fat: 6.8g, 10% of Daily Value*

Saturated Fat: 1.1g, 7% of Daily Value

Sodium: 214mg, 9% of Daily Value

Total Carbohydrates: 63.6g, 21% of Daily Value

Dietary Fiber: 12.5g, 50% of Daily Value

Sugars 3.2g

Protein 14.6g

Vitamin A 8%	•	Vitamin C 55%
Calcium 5%	•	Iron 22%

Hoppin' John

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 ancho chile peppers, chopped

2 ribs celery, sliced

1  medium tomato, chopped

2 cups cooked black eyed peas

2 cups vegetable broth

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

1 tablespoon smoked Spanish paprika

1/4 teaspoon liquid smoke

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add chiles, celery, tomato, and black eyed peas, and saute for ten minutes. Add vegetable broth, paprika, and liquid smoke. Bring to a boil, and simmer for 30 minutes. Add garlic, and simmer five minutes more. Add salt and pepper to taste.  Serve with rice.

 Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.  Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money. Another traditional food, cornbread, can also be served to represent wealth -- being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.

Nutrition Information

Serving Size: 197 g

Servings per Recipe: 6

Calories: 213 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 35.6g, 12% of Daily Value

Dietary Fiber: 14.2g, 58% of Daily Value

Sugars 3.8g

Protein 14.4g

Vitamin A 7%	•	Vitamin C 68%
Calcium 4%	•	Iron 23%

Enchilada Soup

Ingredients

1 19 0z. can enchilada sauce

1 1/2 cups cooked pinto beans

1 1/2 cups  corn kernels

1 7 oz. can diced green chiles

1 2.25 oz. can sliced black olives

1 cup water

1/2 medium onion, chopped

1 tablespoon olive oil

2 medium tomatoes, chopped

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add beans, corn, chiles, olives, sauce, and water. Bring to a boil, and simmer for 20 minutes. Add garlic and tomatoes, and simmer five minutes more. Add salt and pepper to taste.

Nutrition Information

Serving Size: 273 g

Servings per Recipe: 6

Calories: 473 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 98.9g, 33% of Daily Value

Dietary Fiber: 33.4g, 134% of Daily Value

Sugars 3.2g

Protein 21.7g

Vitamin A 15%	•	Vitamin C 63%
Calcium 49%	•	Iron 162%

* Based on a 2000 calorie diet

Brownies II

These are chewy brownies. My favorite.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar

1 cup brown sugar
6 oz. bittersweet or unsweetened baking chocolate

1/2 c cup nondairy butter
1 teaspoon salt
4 teaspoons egg replacer
6 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  8x8 inch baking pan.

In a saucepan or double boiler, over very low heat, melt chocolate and butter. Add sugars, and allow to cool slightly.

In a mixing bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add chocolate mixture, vanilla, salt, and flour, mixing well after each addition.

Spread evenly in the baking pan, and bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. 

Pictured below: Hot Fudge Brownie Sundae

Put some vanilla frozen dessert on top of a warm brownie, drizzle with hot fudge sauce, top with whipped topping, and a cherry. Chopped nuts are optional. I used Double Rainbow Vanilla Bean Soy Cream, because there is just nothing better. Also used Santa Cruz Organics Chocolate Syrup, and Soyatoo Whipped Topping.

Nutrition Information

Serving Size: 78 g
Servings per Recipe: 12

Calories: 313 Calories from Fat: 140
Total Fat: 815.6g, 24% of Daily Value*
Saturated Fat: 5.6g, 28% of Daily Value
Sodium: 271mg, 11% of Daily Value
Total Carbohydrates: 45.7g, 15% of Daily Value
Dietary Fiber: 2.8g, 11% of Daily Value
Sugars 28.6g
Protein 3.5g

Vitamin A 10%	•	Vitamin C 0%
Calcium 3%	•	Iron 18%

* Based on a 2000 calorie diet

Brownies

These are good if you like cakey brownies. I will have to experiment with gooey ones next.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
4 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter
1 tablespoon liquid lecithin
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  9x13 inch baking pan.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

In a separate bowl, cream butter, sugar, lecithin, and vanilla til fluffy. In a smaller bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add to sugar and butter mixture and beat til well blended.

Fold in flour mixture, and add water. Mix well. Spread evenly in the baking pan. 

Bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Brownies are done when the top springs back from being lightly tapped, or a toothpick inserted comes out clean. Let cool for at least 10 minutes before cutting into squares. 

Nutrition Information

Serving Size: 54 g
Servings per Recipe: 24
Calories: 179 Calories from Fat: 72
Total Fat: 8.0g, 12% of Daily Value*
Saturated Fat: 1.5g, 7% of Daily Value
Sodium: 187mg, 8% of Daily Value
Total Carbohydrates: 26.8g, 9% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.8g
Protein 1.7g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 5%

* Based on a 2000 calorie diet

Halvah

This is not like the halvah I bought at the store. I think I like it even better though.

Ingredients

1 1/2 cups granulated sugar
1/2 cup rose water*
1 1/2 tablespoons lemon juice
1 1/2 cup tahini
1 teaspoon vanilla extract
1/2 cup chopped pistachios
powdered sugar

Soak the shelled pistachios in water for ten minutes to soften the skins for easy removal, then chop.

In a medium sauce pan, combine sugar, rosewater, and lemon juice and stir. Insert a candy thermometer, turn the heat on medium and heat the mixture until it boils and the temperature reaches 240 degrees. Turn the heat off and cool the syrup for a couple of minutes.

In a small saucepan, insert thermometer. Heat tahini on  medium heat until the thermometer reaches 120 degrees. Be very careful not to burn it.

Slowly add tahini to the hot sugar syrup. Mix it with a whisk until everything is combined. Add vanilla flavoring and chopped pistachios and mix again until the mixture starts to thicken.

Line a baking pan with parchment paper. Pour the mixture into the pan. Cover it with aluminum foil or cling wrap and leave it in the  refrigerator for thirty six  hours. Then take it out and cut into squares, roll into balls, and dust with powdered sugar.

Nutrition Information

Serving Size: 36 g
Servings per Recipe: 24
Calories: 153 Calories from Fat: 83
Total Fat: 9.2g, 14% of Daily Value**
Saturated Fat: 1.3g, 6% of Daily Value
Sodium: 17mg, 1% of Daily Value
Total Carbohydrates: 16.5g, 6% of Daily Value
Dietary Fiber: 1.7g, 7% of Daily Value
Sugars 12.8g
Protein 3.1g

Vitamin A 1%

•

Vitamin C 1%

Calcium 7%

•

Iron 8%

* You can use plain water. Rosewater makes it awfully nice though. You can find it in better markets in the international foods aisles.
** Based on a 2000 calorie diet

Peanut Butter Miso Soup

Don't be put off by the idea of peanut butter and garlic. This is so good!

Ingredients
All quantities are approximate. Adjust to suit your taste.

1 cup water
1  tablespoon miso paste
1 tablespoon peanut butter
1/4 teaspoon soy sauce
1/4 teaspoon Gomasio*

Heat water til just simmering. Add remaining ingredients to a cup or a bowl, add water, and stir.
Optional: Garnish with chopped scallions or chives, add Thai red curry paste or Sriracha, toss in tofu or tempeh, add your favorite steamed vegetables, noodles, anything else you like.

Nutrition Information

Serving Size: 275 g
Servings per Recipe: 1
Calories: 138 Calories from Fat: 85
Total Fat: 9.5g, 15% of Daily Value**
Saturated Fat: 1.9g, 10% of Daily Value
Sodium: 797mg, 33% of Daily Value
Total Carbohydrates: 8.9g, 3% of Daily Value
Dietary Fiber: 2.1g, 8% of Daily Value
Sugars 2.6g
Protein 6.4g

Vitamin A 0%

•

Vitamin C 2%

Calcium 4%

•

Iron 5%

* Japanese sesame seed and salt condiment
** Based on a 2000 calorie diet