Friday, February 11, 2011

Had to share this glorious winter picture.

I took this gorgeous photo with my cell phone yesterday while walking with my dog on the Bayshore Trail in Belleville, ON.

Quinoa Salad

I just ate this dynamic salad - quinoa cooked in low sodium vegetable broth from Epicure Selections, Mache mixed greens with herbs, baby spinach leaves, cucumber, red pepper, broccoli sprouts, pumpkin seeds, raw sunflower seeds, edamame, olives, and tomatoes mixed with Epicure Bruschetta spices.
Mediterranean inspired quinoa salad
 

Saturday, February 5, 2011

Auntie Melanie's banana bread VEGANIZED!

My middle son loves his Auntie Melanie's banana bread, but with butter and eggs to contend with, I have not made it in a couple of years.  This week I decided to veganize this family favourite and here is what I came up with:
Vegan banana bread

1 3/4 cups whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups ripe bananas; mashed (about 4 medium)
1/2 cup brown sugar
1/3 cup vegan margarine or coconut oil
2 tablespoons nut, rice or soy milk
4 tsp. egg replacer + 4 tbsp. water
1/4 cup walnuts; chopped
1/4 cup vegan semi-sweet chocolate chips

In a large bowl combine flour, baking powder, baking soda and salt.  In a measuring cup combine egg replacer and water and mix well.  In another bowl beat bananas, sugar, margarine or coconut oil, egg replacer mixture, and milk on high for a minute.  Combine with dry ingredients.  If batter is too stiff add a little more nut milk by the tablespoonful. Stir in nuts and chocolate chips. Bake at 350°F for 55 minutes or until toothpick inserted in center of loaf comes out clean. Cool for ten minutes on rack.

Yield: 1 loaf