Do #Vegan #Recipes Scare You? Banana Apple Bread @DonnaFaz

My son and his girlfriend came to visit this weekend. He is vegetarian; she is vegan. So I made a banana apple bread that—even though it contains no eggs or dairy—turned out DELICIOUS. It’s light and moist and full of flavor.

This makes a wonderful afternoon “tea time” or “coffee break” snack. I hope you’ll try this recipe even though it’s got that label… vegan. J

Banana Apple Bread

1 3/4 cups flour (I used 1 cup all purpose and 3/4 cup spelt flour)

2 1/4 teaspoons baking powder

1/4  teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/4 cup sugar

2 large, ripe bananas

1/2 cup non-dairy milk (I used almond milk)

2 tablespoons molasses

2 tablespoons canola oil

1 teaspoon vanilla extract

1 tart apple, grated

1/2 cup walnut pieces

1.    Preheat over to 350°F. Prepare a loaf pan using non-stick spray.

2.    Mix together dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, sugar. Stir until combined.

3.    Add the banana to a food processor. Pulse to mash. Add the milk, molasses, oil, and vanilla to the processor bowl and process until smooth.

4.    Pour the wet ingredients into the dry and stir until just combined. Add the apple and walnuts, stir just until evenly distributed. Do not over mix.

5.    Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a bit before removing from pan.

I am always looking for good vegan and vegetarian recipes. Do you have a favorite? Do you know any vegans or vegetarians?

Creamy Butternut Squash #Recipe by @DonnaFaz (and 99¢ ebook deal!)

I have never cooked a fresh butternut squash and really wanted to try. So I found a recipe that looked delicious, and after a little bit of fiddling, all I can say is...YUM! This is the perfect winter dish. It's hearty, filling, and just a teeny bit spicy. (If you don't like spicy, leave out the red pepper flakes.) Toss together a green salad and slice up some fresh, crusty bread, and you will have a meal that everyone will remember! 

CREAMY BUTTERNUT SQUASH with SAGE 

PASTA SAUCE

1 tablespoon olive oil

1 large shallot, diced

1 medium/large butternut squash, peeled, diced

6 or 7 large sage leaves, chopped, or 1 tablespoon dried

pinch of red pepper flakes

1 1/2 cups vegetable broth

1/2 to 1 cup coconut milk

1 cup cooked cannellini beans, rinsed, drained

salt & fresh cracked pepper, to taste

16 oz pasta of your choice

toasted, chopped walnuts or pine nuts, to serve

1. Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

2. In a large pot, heat oil over medium heat, add shallots and sauté a 3-4 minutes or until softened. Add butternut squash and seasonings, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8-10 minutes. Let cool a few minutes. 

3. Add coconut milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary. If the sauce is too thick, thin with a little more vegetable broth or a little more coconut milk, your choice. 

4. Cook pasta using package directions. Drain cooked pasta and coat with sauce. Top with toasted nuts and fresh cracked pepper.

Serves 4 – 6

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For Vegetable Lovers! Roasted Brussels Sprouts #VeganRecipe

Come on! Don't wrinkle up your nose like that! Brussels sprouts are delicious. Especially when they're roasted. This easy side dish is delicious and good for you. It’s low-fat, low-calorie, and tastes SO yummy… you can’t ask for more than that.

Roasted Brussels Sprouts

1 ½ pounds of Brussels sprouts

1 teaspoon course salt

½ teaspoon freshly ground black pepper

a misting of olive oil

Wash and prepare Brussels sprouts; trim off ends, pull off any yellowed or damaged outer leaves, and cut larger sprouts in half. Mist sprouts lightly with olive oil, season with salt and pepper, and arrange in a single layer on a roasting pan. Roast in a 400º F (204º C) oven for 20-30 minutes or until sprouts are crispy on the outside, tender on the inside. Shake pan occasionally so sprouts brown evenly.

Perfect for the vegans and vegetarians who are coming to visit for the holidays.

Ho, ho, ho!