Something crazy sounding... Oat Prune Banana Bread.

I've been trying to jump on the prune bandwagon, so I picked up some prune juice. It is an unusual taste to say the least. So unusual in fact that I can't drink it, but I can try out a recipe with the purple devil brew. It's a prune bread that I changed around a little to make it more appealing by adding bananas and oats. A very healthy choice still though. PRUNE BREAD!

Oat Prune Banana Bread

2 cups rolled oats
2/3 cup prune juice
2/3 cup rice milk
1/2 cup agave nectar
2 bananas
1 tablespoon Ener-G Egg Replacer
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 tablespoon earth balance "butter"
1/2 cup nuts

Soak oats in prune juice and rice milk. Sift the flour with the salt, baking soda and egg replacer. Add to oat mixture. Now add the nuts, agave nectar, softened "butter" and chopped up bananas. Mix and bake in a greased loaf pan in a 325 degree oven for an hour and 20 minutes. I also soaked 1 extra cup of oats in prune juice and 1 tablespoon of agave nectar for a topping that I added to the top of the loaf 30 minutes into baking.

Just like the old days... Deviled Eggs.

One of the foods I miss most that has always been on my list of favorites would be Deviled Eggs. My mom always made the best and I've been dying for some lately. My vegan friend M.N. was kind enough to share this recipe with me. The recipe calls for Vegenaise ®, and I've never really enjoyed it so I made some Avocado Mayo. Avocado mayo is a great healthy spread for almost any occasion. I added the recipe for the mayo as well. Hope you enjoy them as much as I have. On a different note I finally got a job today after looking for the last few months. I had no luck finding a vegan friendly job like I've been searching for since I live in Fayetteville, and no one is really hiring. Every choice we make is important.

Deviled Eggs

6 new potatoes
2 tablespoons olive oil
5 Tablespoons Avocado Mayo
1 teaspoon yellow mustard or spicy mustard
1 to 2 tablespoons finely chopped onion
Dash of hot sauce
Dash of garlic powder Salt and Pepper
Paprika for dusting at the end

Peel the potatoes and cut them in half. Coat all sides of each potato with olive oil. Place face down on an oiled cookie sheet and bake at 350 degrees for about 45 minutes, or until soft (but not too mushy). While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag. Dust each potato with paprika. You can refrigerate them for later or eat them right away.

Avocado Mayo
1 large avocado
1 tbs. lemon juice
1 tbs. apple cider vinegar
1 tsp. sea salt
1/2 clove garlic

Blend until creamy.

Let the games begin... Key lime cupcakes.

Today I woke up trying to think what I wanted to do for my first post. I've really been in the mood for Key Lime anything lately. The whole world seems to be cupcake crazy at the moment, so that's where I'll start. It's my first time making this recipe, I'll take pictures to show how they turn out. Even a Vegan has a sweet tooth.

Key Lime Cupcakes


1 cup agave nectar
2/3 cup vegetable oil
1 14-ounce can coconut milk
1/4 cup rice milk
1/4 cup lime juice
3 tablespoons grated lime zest
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cup shredded coconut (unsweetened)

Lime Buttercream Frosting

3 3/4 cup Confectioners cane sugar
1/2 cup earth balance spread
3-4 tablespoon rice milk
1 teaspoon vanilla
lime juice to taste

For the cake, combine nectar, oil, coconut milk, rice milk, lime juice and zest, and vanilla. In a large bowl Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Mix in the coconut. Pour the batter into a greased mini-cupcake pan, and bake for 18 minutes in a pre-heated 350° oven, or until the cake is done. Let the cakes cool for at least 10 minutes. To make the frosting, combine confectioners cane sugar, earth balance spread, rice milk, vanilla and lime juice. Beat at medium speed 1-2 minutes until creamy. Frost cooled cakes and top with lime slices.