Cookie Butter Banana Bread {vegan}

Cookie Butter aka Speculoos aka Biscoff Spread is quite possibly the most amazing “butter” ever invented. Slathering some cookie butter on bananas is a scrumptious snack. Banana bread is the best quick bread as far as I’m concerned. So, cookie butter banana bread was an obvious choice for me. This is the.best.banana.bread.EVER! Not even kidding.

** Edited to add: It was brought to my attention by a reader that Trader Joe’s Cookie Butter is NOT vegan. However, Biscoff Spread IS vegan, I suggest using Biscoff for this and any other “cookie butter” recipe.**

Trader Joe’s also has a list of all their vegan products here.

Cookie Butter Banana Bread
Adapted from Better Banana Bread by neverhomemaker

Ingredients:

•  3 brown spotted bananas, medium
  
• 2 tablespoons flax meal
• 1/2 cup plain almond milk, at room temperature
• 1/4 cup dark brown sugar
• 1/2 cup cookie butter (I used Trader Joe’s Speculoos Cookie Butter)
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1 cup unbleached bread flour
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• Pinch salt

Method:

1. Preheat oven to 350º F. Spray a loaf pan and set aside.
2. Mash the bananas and set aside.
3. Mix together the flax meal with almond milk, set aside.
4. In a large bowl, combine the brown sugar, cookie butter, applesauce, maple syrup, and vanilla extract. Add in the flax meal mixture and bananas.
5. In a medium bowl, whisk together the flours, baking powder, and salt.
6. Add the dry ingredients to the wet using a spatula and mix until just combined. Do not over mix!
7. Pour mixture into prepared loaf pan and bake for 1 hour.
8. Remove loaf from oven and check for doneness. If needed, return to oven for up to 15 minutes.
9. Let cool in loaf pan, then transfer to a wire rack to finish.
10. Slice and enjoy with a pat of vegan butter such as Earth Balance.

Have you tried cookie butter yet? What’s your favorite way to enjoy cookie butter? I like mine pretty much anyway I can get it, preferably right from the jar on a spoon into my mouth!

Dinner Menu for the Week of March 4th, 2013

When I posted my weekly dinner menu last week I received a lot of positive feedback from you guys, thanks so much! Since the post was so popular I am going to share my weekly dinner menu again this week.

On Friday I jot down some ideas for dinner and then get input from my husband and kids then finalize the menu for the following week. I make a grocery list of items I will need after checking the fridge, freezer and cupboards. On Saturday I go to the grocery store to do all my shopping for the week. Sunday is the day that I do all my prep work; washing and cutting up veggies, making snacks for the week, putting casseroles together, etc.

I also plan out my lunches and snacks for the week based on what I will have leftover from dinners. I always bring a big salad with lots of veggies and toppings such as hemp seeds for lunch in addition to leftovers. This week for snacks I have Mineola oranges, bananas, and apples, for fruits. I have peppers, baby carrots and celery with hummus to cover veggies. I also made some buckwheat granola, yum!

Here is this week’s menu:

Monday: Cheesy Chickpea and White Bean Soup from Let Them Eat Vegan by Dreena Burton (page 82)

Tuesday: Mac-Oh-Geez from Let Them Eat Vegan by Dreena Burton (page 164) with green beans

Wednesday: Broccoli and Rice with Tofu Tenders

Thursday: Cauliflower Yellow Lentil Curry with rice and peas

Friday: Make Your Own Pizza Night

What are your meal plans for the week? Do you plan out your meals or just wing it?

Magic Mushroom Soup and Gravy {vegan}

No, no, not that kind of magic mushroom!
I have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.

I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.

Ingredients:
Adapted from New York in Green
Makes 4 to 8 servings

• 1 small onion; chopped
• 1 (4 oz.) container of wild bunch mushrooms (shiitake, cremini, oyster), sliced
• 1 (8 oz.) container of baby Portobello mushrooms, sliced
• 1 (8 oz.) container of button mushrooms, sliced
• 1/8-1/4 cup Bragg’s Liquid Aminos (add amount based on your preferred saltiness)
• 1 tablespoon fresh rosemary**, chopped
• 1 teaspoon lemon pepper
• 3/4 teaspoon paprika
• 1/4 cup flour
• 2 cups vegetable stock
• 2 cups unsweetened plain almond milk
  

Method:

• Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
• Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
• Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
• Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
• Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
• Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
• Turn off heat; let sit five to ten minutes before serving.
  

**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**

Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.

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You can check out even more great recipes at Buns In My Oven!

February Conscious Box

This month’s Conscious Box has arrived! I subscribe to the vegan Conscious Box but they also offer Eco-Friendly and Gluten-Free options.

The February Conscious Box is curated by Taylor Eyewalker of EyeWalkerElements.com

Let’s see what came in this month’s box, shall we?

Florax DS All Natural Ready-to-Drink Probiotic: Promotes Digestive and Immune Health! Probiotics are widely proven to promote digestive and immune health. Healthy digestion depends on the balance of your body’s natural digestive bacteria or microflora. When something upsets that balance, your digestive system can react with cramps, bloating and/or diarrhea. Florax DS RTD Probiotic provides live probiotic cultures, known as Saccharomyces Cerevisiae (Brewers’ Yeast), to begin providing relief through an exclusively developed liquid suspension that delivers live cultures directly to the intestines. Our drinkable Florax DS doesn’t require you to take a capsule or tablet everyday. In addition, No refrigeration is required. Our probiotic cultures survive the GI Tract and deliver live probiotic cultures where you need them most….in your gut!

Swipes Lovin Wipes-Unscented: To be as discreet as possible, choose our unscented flushable wipes. Perfect for use before or after a special encounter – and no one will know but you. Free from harsh chemical components like alcohol and chlorine, Swipes Lovin Wipes®: Unscented contain only all-natural ingredients like pure water, aloe and vitamin E.

Maxim Feminine Hygiene-Tampon: Maxim is a Softer, Safer and Natural Alternative to Standard Conventional Feminine Hygiene Products. Maxim products replace harsh chemical ingredients found in your every day products with the beneficial qualities of organic and natural cotton. In doing so, Maxim products address and resolve major health and environmental concerns associated with the use and production of conventional feminine hygiene and cotton products.

Mia Hand Soap by Eco-Me: Eco-Me products are made in the USA using ingredients you can find right in your kitchen pantry, that are proven natural and safe and use pure plant essential oils for healthy and safe fragrance. Our goal is for our customers to pick up a bottle of Eco-Me (natural cleaning products, green pet products, non-toxic skin care and baby care) and to read the ingredients and say to themselves “I could make this myself!” YES that is the point, it’s so natural you can make it yourself, we’ve even created DIY kits to get you started.  Eco-Me does not use any chemicals or surfactants, no parabens, no SLS/SLES/ALS or any other chemical listed as unsafe or harmful by the EWG.org 

Equal Exchange Organic 55% dark chocolate minis (2): Equal Exchange minis are made with cacao from the farmer co-operatives CONACADO, in the Dominican Republic, and CACVRA, in Peru, and the fairly traded organic sugar comes from co-operatives in Paraguay and Costa Rica. Vegan & gluten-free. 0.16oz per mini. 

Nurturme plump peas & crisp apples dried organic baby food: Unlike other baby foods, our quick-dried fruits and veggies give you the flexibility to make it the way your baby likes it. Simply add breast milk, whole milk, formula or water in any amount and combination — there is no right or wrong. As your baby’s tastes’ mature, try adding to foods like grains, homemade purees, yogurt and even macaroni and cheese to boost their nutritional value.

Country Choice Organic Multigrain Oatmeal in Cranberry Apple flavor-one pouch: All of Country Choice products are certified organic which requires that at least 95% of the ingredients are certified organic. All of the ingredients adhere to strict requirements for organic products.

St. Claire’s Organics Ginger Pastilles: St. Claire’s Organics® makes certified organic candy. We manufacture GREAT tasting healthy candy! Our manufacturing facility is dedicated Allergen-free. This means our candy is Wheat-free, Gluten-free, Dairy-free, Casein-free, Soy-free, Egg-free, Peanut-free, Tree nut-free, Corn-free, and Fish and Shellfish-free.

Peter Rabbit Organics-Organic Banana and Apple 100% pure fruit snack:  We’ve simply blended the best organic bananas and apples to give you a delicious, grab-and-go snack option. If apples and bananas are your top fruits then this is for you. Just full of simple, fruity goodness ready to be enjoyed. We never dilute our organic blends with water or add any artificial ingredients, colours or preservatives. Just 100% fruit for all to enjoy!

Awesome Foods-Vegetable Tempuraw: At last, you can get all natural, raw, gluten free, right-carb meals & snack foods without any high sugar & high starch ingredients, artificial sweeteners, flavorings or sugar alcohols. Enjoy the delicious taste of real, natural, whole foods. Your body and soul will recognize the needed nutritional benefits of AWESOME FOODS!

Kallari 85% Cacao Bar: The Kallari Association is a self-governed coalition of Amazon artists and organic cocoa producers. Our cooperative began in 1997 with less than fifty families and has now grown to over 850 families. Kallari has created sustainable income so Kichwa people can fulfill our basic family needs without logging our rainforests or selling our land. Our export of handcrafts has inspired the Kichwa youth to learn and practice traditional harvesting, dying, weaving and carving techniques. Just ten years ago, middlemen kept profits for themselves and set low prices for cocoa beans. Today Kallari communities sell as a single unit, our leaders travel to Europe and North America to negotiate prices for our harvest. We have recently taken empowerment a step further: Kallari produces and sells gourmet organic fairly traded dark chocolate bars.

What are you waiting for? Go subscribe to receive your own monthly delivery of Conscious Box!

Dinner Menu for the Week

Do you ever feel stressed out trying to throw a healthy and tasty dinner together at the last minute during the work week? I know I do. With three active kids and two parents who both exercise daily and work full-time, dinner can become very hectic around my house. Next week starts soccer season for my two younger ones, plus the youngest begins swim lessons this week. Flying by the seats of our pants for dinner is not going to cut it any longer.

I am a planner by nature. I like things organized, in their place, and predictable. Routines and I are BFFs. I started to plan dinner for the week last week and it worked out fantastically. I thought other families might appreciate me sharing what we have planned each week.

Keep in mind that I am the only 100% plant-based eater in my house, the rest of the family is omnivores. Adjust each meal to accommodate your own dietary needs.

**I do all my prep work on Saturday and Sunday. This includes finalizing the menu for the week, then checking what ingredients I have at home and making a grocery list. Once home I begin washing, chopping, and sautéeing veggies. I wash all fresh fruits. If anything needs thawed I take it out of the freezer and move it to the refrigerator. I pack lunches and snacks for the next day each night.**

Here is this week’s menu:

Monday: Saucy Skillet with Tofu (Chicken for family) from Food & Family Magazine Summer 2006
Tuesday: Crockpot Tortilla Soup from 86 Lemons
Wednesday: Salads (The family will have steak to add to theirs if they choose)
Thursday: Taco Chili with Cheeze Sauce from Oh She Glows
Friday: Naughty and Nice Enchilada Casserole from Oh She Glows

I pack my lunch to bring to work every day. Here is what I’ve got planned this week; Organic Spring Mix Salad greens with various toppings (sunflower seeds, dried cranberries, hemp seeds, etc.), Tabbouleh (recipe to come!), and Rip’s Sweet Potato Bowl

I also bring snacks to work with me, this week I bought; fresh fruit (Cara Cara oranges, Anjou Pears), granola, roasted red pepper hummus with veggies, and edamame.

Do you ever plan your meals for the week? Have any favorite dinner suggestions? Links encouraged!

Saturday Morning Fitness Motivation and Carrot-Orange Smoothie Recipe

{Source}

Master Recipe: Vinaigrette

I love a good homemade salad dressing, don’t you? For a smooth sauce that clings to leafy greens and has the right balance of creaminess and tang, follow the master vinaigrette recipe below. Feel free to play around with the basic ratio using different acids, binders, flavoring, and oils. There is no limit to the endless and tasty possibilities!

When you blend vinaigrette ingredients, an emulsion is created that suspends droplets of acidic liquid in the oil. Sooner or later, the vinaigrette will separate, but a binding ingredient such as mustard can slow down the process to keep the dressing blended longer.

master recipe:
VINAIGRETTE
________________________________________________
Combine1 part vinegar (or another acidic liquid, such as citrus juice)
with 1 teaspoon mustard.
Whisk, shake, or blend  3 parts oil
into vinegar mixture. Toss with salad.
Use about 1/4 cup vinaigrette for every
6 to 8 cups salad.

{Source: My Recipes}

Here’s a few vinaigrettes to get you started:

Walnut~Tarragon Vinaigrette
2 tablespoons cider vinegar
1 tablespoon Dijon Mustard
4 tablespoons olive oil
2 tablespoons walnut oil
1 teaspoon dried tarragon
1/2 teaspoon salt, optional
1/4 cup finely chopped shallot or red onion

Miso Dressing
1 tablespoon lemon juice
1 and 1/2 teaspoon miso paste
3 tablespoons grapeseed or canola oil

Cracked Pepper Vinaigrette
1 tablespoon orange juice
1/2 teaspoon red or white wine vinegar, optional
1/2 teaspoon cracked pepper
1/2 clove garlic, minced
1 and 1/2 tablespoons grapeseed or canola oil
1 and 1/2 tablespoons olive oil
1/4 teaspoon salt, optional

Peanut~Lime Vinaigrette
1 tablespoon lime juice
1 tablespoon creamy peanut butter
2 tablespoons grapeseed or peanut oil
1 tablespoon toasted sesame oil
1/4 teaspoon salt, optional

Balsamic Vinaigrette
1 tablespoon balsamic vinegar
1 tablespoon whole-grain Dijon mustard
3 tablespoons olive oil
1/4 teaspoon salt, optional

Wasabi Vinaigrette
1 tablespoon white rice vinegar
1 teaspoon wasabi paste
3 tablespoons grapeseed or canola oil
1 and 1/2 teaspoon minced gari (pickled ginger)
1/4 teaspoon salt, optional

{Source: Vegetarian Times, September 2012}

What’s your favorite kind of dressing? Do ever make your own at home? I like to keep mine simple and play around quite a bit with different combinations.

Maple Sunbutter Granola

I am a huge fan of granola, I eat it not only for breakfast, but as a snack, or lunch and sometimes even for dinner. I’ve also been known to eat it by the handful right out the jar!

The combination of ingredients is endless and you can combine your favorites to come up with millions of possibilities.

I used the Sunflower Seed Butter that I made last week for this particular granola. I am a big fan of Livvy from 86Lemons and I found her recipe for Maple Sunbutter Granola shortly after I made my sunflower seed butter. Seemed like fate to me!

In the past I’ve made the full version of recipes only to have a lot go to waste before I can eat it all, so I decided to only make a half batch of this granola. I had no trouble wolfing this down within a few days, so next time I will be sure to make the full four cups!

Ingredients:
Makes 2 cups

• 1 cup gluten-free rolled oats
• 1/8 cup flaxseed seed meal
• 1/4 teaspoon salt
• 1/4 cup coconut flakes, unsweetened
• 1/8 cup sunflower seeds
• 1/8 cup pure maple syrup
• 1/8 cup Sunflower Seed Butter
• 1/2 teaspoon vanilla
• 1/4 cup dried cranberries
• 1/4 cup mini chocolate chips (I used Enjoy Life Brand)

Method:

1. Preheat oven to 350º F. Spray a cookie sheet lightly with oil. In a large bowl, combine the oats, flax meal, salt, coconut flakes, and sunflower seeds, and mix well.
2. Place the maple syrup and Sunflower Seed Butter in a small microwaveable bowl (such as a glass Pyrex measuring cup with a pour spout) and warm in the microwave for 30 seconds. Add in the vanilla and mix together thoroughly.
3. Pour the maple and Sunflower Seed Butter mixture over the oats and stir to combine.
4. Spread the granola onto the prepared cookie sheet and bake for 15 minutes, or until golden color, stirring halfway through cooking time.
5. If you decide to add dried fruit, you can stir this into the granola when it has cooled. This prevents the dried fruit from burning or drying out too much. Enjoy!

Have you ever made your own granola? What’s your favorite way to eat it? I like mine with almond milk.

Weekly Rewind~Superbowl Edition

So this weekend is the Superbowl. Some people, like my husband, take this football game very seriously. Me, not so much. I am not a football fan. Not at all. I do know who’s playing, the 49ers and the Ravens. That’s where my knowledge ends however.

While I don’t really care who’s playing or about football at all, I do love any excuse to eat lots and lots of delicious food. And drink beer. Beer is good. Food is good. Beer + food = winning!

So, with all that said, I thought I’d put together a list of some plant-based friendly foods that would make a fantastic spread for Superbowl Sunday.

Cheesy Baked Vegan Jalapeño Poppers by Namely Marly

{Source: Namely Marly}

Tempeh and Black Bean Quesadillas by Bev Cooks

{Source: Bev Cooks}

Vegan Buffalo Bites by 86Lemons

{Source: 86Lemons}

Homemade Sriracha by Blue Kale Road

{Source: Blue Kale Road}

Tomato Spinach Grilled Cheese Breadbowl by Vegan Yack Attack

{Source: Vegan Yack Attack}

Speculoos Swirl Brownies by Oh, Ladycakes

{Source: Oh, Ladycakes}

Truck Stop Jo Jo Potatoes by Vedged Out

{Source: Vedged Out}

Creamy Artichoke Spinach Dip by 86Lemons

{Source: 86Lemons}

Vegan Poutine by Healthy Voyager

{Source: Healthy Voyager}

Chocolate Coconut Cashew Butter by Averie Cooks

{Source: Averie Cooks}

Soft Pretzel Bites with Sesame Seeds by Herbivore Triathlete

What’s your favorite part of Superbowl Sunday? The football? Maybe the commercials? Or are you like me and love the food most of all??

Sunflower Seed Butter {homemade, vegan}

Have you ever had Sunflower seed butter? Who ever thought of this is a genius!

My kids’ school offers this delightful spread instead of peanut butter since it seems so many kids are allergic these days. My kids love sunflower seed butter and will often choose it for their lunches at school and have requested that we buy some to have at home as well.

I thought it may be difficult to find in our local grocery store since we live in a very small town, but lo and behold, I was able to find it. But holy cow, is it expensive! I took a peek at the ingredients list and thought to myself that I could probably make sunflower seed butter at home easily and for much cheaper!

I could not find any unsalted or un-roasted seeds in this particular store so I went ahead and bought the roasted and salted kind. All this means is that I won’t be adding any salt when combining the ingredients. I also happened to find small packets of vanilla sugar and picked those up as well. You could just as easily use plain sugar and vanilla extract. Two ingredients and I was well on my way to homemade sunflower seed butter!

Ingredients: Makes about 1/2 cup sunflower butter

 

• 1 cup sunflower seeds (I used roasted and salted)
• 2 teaspoons vanilla sugar

 

**Notes: You can use plain sunflower seeds and simply add salt to taste. You can also use 1-2 teaspoons cane sugar and 1 teaspoons vanilla extract in place of the vanilla sugar.**

Method:

• Add 1 cup sunflower seeds into a food processor and blend. Scrape down sides from time to time to ensure all the seeds get blended. This will take some time, mine took about 5-10 minutes, however, I have a very small food processor so if you have a larger more powerful one, this will likely go much quicker.
• Once a smooth buttery consistency is reached add up to 2 teaspoons of vanilla sugar (or cane sugar plus vanilla extract). Blend until well combined.
• Transfer sunflower seed butter to a glass jar with a lid.
• Enjoy on toast or straight from a spoon!

**Store sunflower butter in fridge for up to 2 months. Do not freeze!**