Bad-Day Banana Bread

Banana bread is amazing no matter why mood you're in, but this recipe definitely falls into the comfort food zone, is completely vegan-safe (cinnamon rolls...You're next, muahaha), and will turn any bad day upside down.

Generally, vegan banana bread seems to be particularly grumpy when it comes to either cooking all the way through, having a poor flavor, being to dry, lumpy, and just overall blah.  However, this one I tripled, which tells you how good it must be. :)

As always, most recipes I post are open to creative interpretation by the baker and often have room for add-ins to cater to your preferences. Extra goodies that would be good in this bread would be unsweetened coconut flakes, vegan chocolate chips, or sliced almonds.  Also, since it's not overbearingly sweet, it pairs well with strong coffee & tea (especially for those of you who are creamer fans)!

Bad-Day Banana Bread
Prep Time: 15-20 Minutes
Bake Time: 1-1 1/2 hours

Cooking Stuffs:

• 3 ripe bananas
• 2 Tablespoons flax meal (ground flax seeds)
• 3/4 cup coconut milk
• 1/8 cup raw sugar
• 1/4 cup olive oil
• 1/3 cup maple syrup
• 1 Tablespoon vanilla extract
• 2 cups flour
• sprinkle of salt

In a large bowl, peel the bananas and using a potato masher, mash thoroughly.  Slowly stir in the remaining ingredients using an electric hand mixer or a wooden spoon (com'mon muscles!).  It should make a fairly thick batter that smells divine!  Pour into a loaf pan, 9x13 glass dish, or cupcake pan that has been greased with olive oil.  Bake for 45 minutes, then use a knife to see if the center is done.  If not, bake in addition 15 minute intervals until the knife comes out clean.  Allow to cool and serve.  Store in a sealed ziplock to preserve their freshness and they are completely freeze-able!

Happy Baking!

<3thehappyinsomniac

Homemade Teriyaki Take-Out

Craving of the day happens to be: Chinese.  Bonus, because there are a million things in the Chinese food 'genre' that are vegan-happy.  Yay!  Tonight's choice was a borrowed recipe from the 'Vegan with a Vengeance' cookbook.  Her cookbooks rock, but it's definitely not one of the prettiest things I've made: Wasabi mashed potatoes, sticky rice with blackened teriyaki tofu & a small cabbage side salad.

Pair with:
Vegan with a Vengeance Wasabi Mashed Potatoes
Salt n' Peppa Green Beans

Homemade Teriyaki Sauce:

1/4 cup soy sauce

1 cup water

1/2 tsp ground ginger

1/4 tsp garlic powder

5 Tbsp raw sugar

1-2 Tbsp maple syrup

2 Tbsp corn starch

1/4 cup cold water

Other Cooking Stuffs:

1 pkg extra-firm tofu, drained& pressed

In a small pan, combine soy sauce, water, ginger, garlic powder (I used fresh garlic, finely chopped), and raw sugar.  In a small bowl or cup combine water and corn starch and mix briskly until thoroughly mixed.  Stir into the mixture in the pan.  Bring to a slow boil until thick, and set to simmer until served.











For the rest of the dish:
Cook rice in a pot, or in a rice cooker.  Prepare the mashed potatoes in advance.  I always add peas and corn to mine.  Chop and rinse cabbage for side salad. 
Enjoy!

<3thehappyinsomniac