Vegan Banana Bread

I'm happy to share my discovery of a super simple, super delicious Banana Bread recipe from the Connoisseurs Veg site.  We were hit with a snow storm this week and stuck inside so I thought I'd get the kitchen smelling like the Holidays. This will be my new go-to recipe.  The only thing I added was more nuts (half Walnuts and half Pecans).

https://www.connoisseurusveg.com/vegan-banana-bread/

Artichoke and White Bean Dip with Rosemary

I love Hummus but I like to switch it up a bit and found this easy recipe.  It’s a great dip to serve with homemade pita chips or an assortment of your favorite veggies.

Artichoke and White Bean Dip with Rosemary

The Karma Chow Ultimate Cookbook by Melissa Costello

2            teaspoons extra virgin olive oil

2            garlic cloves, peeled and minced

1            shallot, peeled and finely chopped

2            tablespoons fresh-squeezed lemon juice

1/4         cup Vegenaise (or other brand of vegan mayo)

1            tablespoon apple cider vinegar

2            cups canned white beans, drained and rinsed

1/4         teaspoon salt

1/2         teaspoon chopped fresh rosemary

1/2         teaspoon powdered mustard

1/4         teaspoon pepper

1.5         cups frozen artichoke hearts, thawed (jarred or canned are fine, but

              drain first).

            Sea salt and ground pepper, to taste.

In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft.  Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts.  Process until smooth.  Add the artichokes and pulse,  but you still want some chunks to remain intact.  Season with salt and pepper.

Quick Sweet Pickle Recipe

My mom's neighbor has an over abundance of beautiful cucumbers so I thought I'd switch things up and pickle a few.  Love this quick recipe and plan to make a dill version next.  Summer is still here folks!

Quick Sweet Pickle Recipe

https://oldworldgardenfarms.com/2018/05/15/best-sweet-pickle-recipe/

2            cups sliced cucumbers, approximately 1/4” thick

1/2         cup sweet onion, thinly sliced

1            cup apple cider vinegar

1/2         cup water

1/2         cup white sugar

1            teaspoon celery seed

1            teaspoon mustard seed

1            teaspoon non-iodized salt

In a heat safe medium bowl, add sliced cucumbers and onions.  Set aside.

In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt.  Reduce heat and simmer for 5 minutes. 

Pour hot liquid over the cucumbers and onions.  Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).

Refrigerate at least 2 hours before serving.

Store in an air-tight container in the refrigerator up to 2 months

Stuffing Biscuits

Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing.   What a great idea, little stuffing biscuits.  They look so cute on the plate and I bet kids would love them.  Just add some gravy and you’re all set. 

Stuffing Biscuits

The Dirty Vegan Cookbook

Makes approx. 10 biscuits

1/4         cup flaxseed, ground

3/4         cup plain soy or almond milk

4            cups cubed bread, any kind

2            tablespoons vegan butter

1            small onion, finely chopped

1/2         cup celery, finely chopped

4            strips vegan bacon, chopped  **I didn’t use

1/4         cup vegetable stock

1            teaspoon dried sage

1            teaspoon dried parsley

              salt and pepper, to taste

Preheat oven to 425 degrees.  Line a baking sheet with high temperature resistant parchment paper and grease lightly.  Combine flaxseed and milk in a large mixing bowl; add bread cubes and toss.  Let bread soak up nearly all the liquid and set aside.

I a frying pan on medium heat, sauté onion and celery in butter until very soft, stirring frequently.  Add vegan bacon and sauté until browned; allow mixture to cool enough to handle safely.  Add vegan bacon mixture to bread and add remaining ingredients to mixing bowl.  With clean hands, combine and roll into large balls.  Bake for 20 minutes or until biscuits are golden brown.

Quick Ginger Beets

I will say..... you really have to love beets for this side dish, which I do!  I did add a bit more
Agave to the beets to offset the vinegar and ginger.  If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.

Quick Ginger Beets

Food Network Magazine

1            pound packaged cooked beets

1            tablespoon cider vinegar

2            teaspoons grated ginger

1/2         teaspoon agave

2            tablespoons vegetable oil.

              Salt and pepper to taste

Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package.  Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil. 

Toss with the beets with salt and pepper.

***I added more Agave to my dish.

Strawberry and Blueberry Crumble

Have an over abundance of Berries?  Crumbles, Crips and Cobblers are always good ways to use up your fresh berries.  This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish.  I might try the skillet next time just to see if there is a difference.  I think the cast iron skillet is nice, if serving right away.

Strawberry and Blueberry Crumble

Jenni Kayne  - modified

Serves 8

2            cups fresh blueberries, divided

3/4         cup, plus 6 tablespoon granulated sugar, divided

3            tablespoons cornstarch

2            cups chopped fresh strawberries

1/2         teaspoon ground cinnamon

1/4         teaspoon ground nutmeg

3            tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,

              divided

2            teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),

              divided

1 and 1/3       cups all-purpose or gluten-free flour

1            teaspoon baking powder

              pinch of kosher salt

              cooking spray

1.            Preheat oven to 325 degrees.  Cook 1 cup blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes.  Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan.  Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes.  Remove from heat.

2.            Pour blueberry mixture into a large-heatproof bowl.  Let cool slightly, about 5 minutes.  Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1 cup blueberries.

3.            Stir flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.

4.              Coat a 10-inch cast-iron skillet with cooking spray.  Pour berry mixture into skillet.  Sprinkle flour mixture evenly over top.  Bake until topping is golden brown and filling bubbles.  35-40 minutes.  Let coo 5 minutes.

Bow Tie and Butter Bean Salad with Fresh Dill

I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan.  This makes the perfect picnic side dish.

Bow Tie and Butter Bean Salad with Fresh Dill

The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz

Serves 8-10

12          ounces farfalle (bow tie) pasta

1/2         cup vegan mayo

3            tablespoons distilled white vinegar

1            teaspoon sugar

1            teaspoon onion powder

1/2         teaspoon salt

              freshly ground pepper

1            cup sliced cucumbers, in thin half-moons

1/2         cups shredded peeled carrot (I left out)

1/4         cup chopped fresh dill

1            15 oz. can butter beans, rinsed and drained

Bring a large pot of salted water to a boil over high heat.  Cook the pasta according to the package instructions, then drain in a colander and run under cold water to cool.  Refrigerate to cool even further.

In a large mixing bowl, whisk together the mayo, vinegar, sugar, onion powder, salt, and a few grinds of black pepper.  Then add the chilled pasta to the dressing along with the cucumbers and radishes, and mix well.  Add the carrot and dill and toss to mix.  Stir in the butter beans.  Taste and adjust for salt and pepper.

Cover the bowl with plastic wrap and chill for at least 2 hours to let the flavors meld.  Serve cold.

***I sometimes make a little extra dressing because I find that the pasta really soaks

it up and I like to add a little creaminess before serving.