Have To Make... Frozen Banana Bites.

I've had bananas for awhile now and have to do something with them. I'm still not a big fan of just always making banana bread when you have a surplus of bananas (I will be making banana muffins though. That recipe will be up soon.). This is a super fast recipe for the nights when you can't go to bed without a snack. If you let these bites freeze all the way the bananas taste just like vanilla ice cream. Just a tip I thought I'd share for those of you who might miss dairy. Also I didn't have any coconut on hand like the recipe calls for so I topped with some powdered sugar.
 

Frozen Banana Bites

2 large bananas
1/4 Cup vegan chocolate chips
1/3 Cup peanut butter
Unsweetened coconut flakes, for topping

Set out a large plate or bowl with a piece of wax paper on it. Cut up the bananas into good-sized chunks.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the wax paper. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.

I'm In The Mood For... Cabbage Rolls

I've been dying for cabbage rolls like my Grandmother use to make. This is a great Sunday night dinner idea. If you've never used TVP, you should really give it a try. It's easy to use and is a great replacement for ground meat in any recipe. In other news I got the fever and had to go get another tattoo, this time on my left wrist. Evil cupcakes are awesome.

Sauce

2 cloves garlic, crushed
2 Tablespoon olive oil
2 18-oz cans crushed fire roasted tomatoes
1-Cup vegetable stock
2 1/2 Tablespoon white vinegar
1 tbsp brown sugar

Rolls 


1-cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 small can tomato paste

2 Tablespoon chopped parsley
2 Cups prepared brown rice
1 Cup prepared TVP
1 large heads, cabbage cored

To make the sauce, sauté the garlic with the oil over medium heat for 2 minutes. Add the tomatoes and stock, and let cook for 10 minutes. Add the vinegar and brown sugar and simmer for about five minutes. Add a pinch of salt and pepper, then remove from heat. To make the filling, sauté the onion and garlic for about five minutes, until soft over medium heat. Add the tomato paste, ½ cup of the tomato sauce, parsley, brown rice, and some salt and pepper and mix over medium heat for five minutes, then set aside. To cook the cabbage leaves; bring a large soup pot filled with salted water to a boil. Gently pull away the leaves, trying to keep the whole, and gently place them in the water. Blanche them for about five minutes, until slightly pliable. Run the leaves under cold water, then carefully cut away the thick vein in the centre of each leaf. Spray a pan with cooking spray, and preheat the oven to 350 F. Take about a ½ cup of the filling and place it near the centre of the leaf. Turn in the sides gently, and roll. Place the rolls side by side, with the seam side down in the pan. Ladle the remaining sauce over the cabbage rolls, and bake for 1 hour.

Second Chance... Chocolate Chip Muffins

So, I'm trying my hands at muffins one more time. This chocolate chip recipe turned out much better than my other batch. I had the day off and tried out a few recipes today, some were good others just alright. I'll be posting them other the next few posts and I'll tweak the recipes. I added a picture of the vegan tattoo I got for Valentines Day from my amazing girlfriend to the bottom of this post. Let me know what you think.  

 

Chocolate Chip Muffins

1-2/3 Cups all-purpose flour
2-3/4 teaspoon baking powder
2 Tablespoon sugar (and more for topping)
1/2 teaspoon salt
2 Tablespoon egg re-placer
1-1/4 Cups soy milk
4 Tablespoon canola oil
1 12oz bag of Dark chocolate

Preheat oven to 400 F degrees. Mix flour, baking powder, sugar, and salt in a bowl. Add the oil, soy milk, and egg re-placer to the flour mix and stir until fully moistened. Add the chocolate chips to the batter. Spray the muffin tin, and fill the muffin tins 1/2 to 2/3 full. Bake for about 25 minutes.

Muffin Fail... Oatmeal Raisin Yogurt Muffins

I've had a box of golden raisins for awhile now and I wasn't sure what to do with them. Muffins have been on my brain lately too, so I had to try my hand at baking muffins with the raisins. My lovely girlfriend just bought me a new muffin pan that worked out great so I'd like to send a thanks out to her. These didn't turn out quite the way I wanted but this is still a great recipe to try. I still have a few more baking recipes to post in this series and then I'll get back to more savory dishes. In other news I think on Valentine's Day I'll be getting a tattoo. If I really do it I'll post pictures.

Oatmeal Raisin Yogurt Muffins

1 Cup flour
1 Cup rolled oats
1/2 Cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
1 Cup soy yogurt
1/2 teaspoon vanilla
2 Tablespoon egg re-placer
2 Tablespoon oil
1/2 Cup golden raisins

Preheat oven to 350 F. Lightly grease muffin tin. Stir together dry ingredients. In a measuring cup, whisk together wet ingredients. Stir the yogurt mixture into the flour mixture until just combined. Divide the batter into the 6 muffin cups and bake for about 25 min.

Quick Sugar Fix... Covered Pretzels.

This might be the easiest recipe I've ever posted but most times easy and simple are delicious. Anything covered in chocolate is good and it's no secret that the salty crunch of pretzels is amazing coated in chocolate. There is no wrong way to make these and you can add any toppings you like to jazz them up. Have fun and don't forget to share.

Covered Pretzels

15 Pretzel rods
1 cup dark chocolate chips
1 Tablespoon peanut butter
Peanuts, coconut flakes, and sprinkles (for toppings)

In a shallow microwave safe bowl, heat the chocolate and peanut butter and stir until smooth. Lay out a cookie sheet topped with wax paper and set aside. Using a spatula to help spread, dip the pretzel rod in the chocolate. Coat about 3/4 of it with a thin layer of chocolate (I also used white chocolate and butterscotch). Roll the pretzel in the toppings. Set rod on wax paper. Place in your fridge until firm.

Snack For The Super Bowl... Peanut Butter Fudge.

Today is the Super Bowl, but I'm not really into that whole scene so I did some more baking tonight. This fudge is amazing (but really I've never met a fudge I didn't like). I think next time I make this though I will add a little more peanut butter because there can never be to much PB. If you like sweets definitely give this recipe a try and I'm still in the baking mood so keep your eyes open for the next post.    

Peanut Butter Fudge

3 Cups of confectionery sugar
1  1/4 Cup of peanut butter
1/2 Cup of crushed peanuts, unsalted
1/4 Cup of non-dairy milk
1 1/2 Tablespoons of vegan margarine
1 Tablespoon of peanut pieces, unsalted
1 teaspoon of molasses
1 teaspoon of vanilla

In a double broiler, combine all ingredients expect the peanut pieces, and stir until smooth. The mixture should be warm in a few minutes. Pour the mixture into a 4x6-ish pan.  Quickly, top the heated fudge with the peanut pieces. Allow at least 2 hours to cool.

Something Baked... Pumpkin Pie.

Baking is a great stress reliever. This is the first recipe of a few baking recipes I'll be sharing over the next few posts. A classic pumpkin pie is always a treat and this recipe will not let you down. I finished my first few sets of plugs as well and pictures are below. 





 Pumpkin Pie


Crust
1 1/2 cups flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbs soymilk

Filling
1 Tbs potato starch
1 1/2 cups soymilk
1/2 cup brown sugar
2 cup fresh cooked pumpkin, pureed
1/2 cup brown sugar
2 Tbs fresh ginger chopped in food processor
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
3 tsp egg replacer plus 4 Tbs water (equivalent of 2 eggs)
1 Tbs vanilla reduced with about 1/2 cup brown sugar and 1 Tbs potato starch and water

 Crust: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until wel blended. In a separate bowl, combine oil and soymilk. Beat until blended. Pour over flour mixture. Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate

Filling: Preheat oven to 350° Combine potato starch with just enough water to dissolve (about 1 tablespoon) Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat unti almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside. Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean. nserted in the center comes out clean. Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.


Plugs:

Day Five... Stuffing.

Hey everyone, I'm just coming off of a five day fast and I'm feeling amazing. Fasting is a great way to clear your mind and get rid of some of the toxins our bodies store. I have a back log of recipes to post but they are all great and this is one of them. I've been eating stuffing a lot lately and this is a recipe I put together and it turned out delicious. This stuffing is great on its own or used as the stuffing in any other recipe. I've been feeling really crafty lately too, I'm trying my hand at making plug earrings. I'll post some pictures when I'm done.

 

Apple Chestnut Stuffing

6-7 Cups diced bread cubes
3 Tablespoon Earth balance
1 Cup onion, chopped
1 1/2 Cups celery, sliced thin
1 Cup carrots, chopped
1/2 Cup parsley, finely chopped
1 Tablespoon vegan poultry seasoning (optional)
1/4 teaspoon black pepper
1 Cup roasted chestnuts, chopped
1/4 Cup roasted chestnuts, whole
1 medium apple, chopped
5 leaves fresh sage, chopped
1 1/4 Cups vegetable broth
2 links Vegan Sausage, chopped (about 1 1/2 cups) Field Roast Grain Meat Co. brand



Slice bread into small cubes. Set aside. Prepare the diced vegan sausage by sauteing in a skillet until the bits become browned and a bit crispy on the outside. Set Aside. In a medium soup pan, turn heat on med-high, and melt in the Earth balance. Add the celery, carrots, onion, parsley and poultry seasoning. Saute until tender. Add in the black pepper, chestnuts, apple and 1/2 of your sage. Saute until tender. Add in the remaining ingredients: walnuts and your veggie broth. Let
simmer for a few seconds and go grab your bread. Fold in your bread cubes. You may need to add more or less bread cubes depending on the dryness of your bread. Fold in your sausage bits and last bits of fresh sage. In a large casserole dish, bake at least 20-25 minutes at 400
degrees.