Banana Chocolate Chip Muffin Bars

Ingredients:

1 cup flour
0.75 tsp baking soda
0.25 tsp salt
1/2 cup chocolate chips
0.5 cup sugar
0.25 cup canola oil
0.25 cup water
2 very well mashed and very ripe banana’s
0.5 tsp vanilla

Method:
Preheat the oven to 350 degrees and spray an 8×8 pan with nonstick spray. Sift together the dry ingredients (except sugar) in a large bowl, stir in the chocolate chips. Combine the wet ingreidnts until mixed well, add them to the dry until the batter is just combined. Pour into the prepared pan and bake 20 to 30 minutes until a toothpick comes out clean and the top is lightly browned.

Skinny Pancakes

So what is a “Skinny Pancake”, well it’s kind of like a crepe, but thicker. It’s something I’ve been eating my entire life. We grew up on these babies.

Recipe – makes about 10 or skinny pancakes:

1 1/2 cup unbleached all purpose flour

2 tbsp sugar

2 Ener-G Egg Replacer Equivalents, prepared (You could sub ripe banana’s or soy yogurt, but the egg replacer works best & I do not recommend ground flaxseeds)

1 tsp ground cardomon

2 cups non-dairy milk (I like Almond Milk the best)

Your favorite Jam and powdered sugar for garnish

Mix all dry ingredients together, whisk in the non-dairy milk & your egg replacer until blended.

 

Heat a skillet on medium heat, spray with a non-stick spray or melt some vegan butter in the pan (just a bit, you don’t need much). Using a ladle about 3/4 full, pour batter into the heated skillet, then swirl the skillet to spread the batter. Cook until it looks fairly cooked & the bubbles burst through the surface and set:

 

Flip the cake over to lightly brown the other side (about 2 minutes)

Continue until you’ve made all the cakes, be sure to oil the pan each time as it’ll make flipping so much easier!

Now to assemble the skinny pancakes spread your favorite jam on the cake

Roll it up

And then, using a shifter, sprinkle with powdered sugar – eat and enjoy!

Pumpkin Oatmeal Bread

As we all know, I love pumpkin. So I decided to try making Pumpkin Oatmeal Bread…all my fav things (except chocolate) in one place. Oatmeal, Pumpkin, spices…yum. Maybe next time I’ll add chocolate chips.

1 can pumpkin

1/2 cup sugar

1/3 cup canola oil

1 cup unbleached all-purpose flour

1 cup quick oats

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

1/2 tsp salt

Preheat oven to 375F and grease a loaf pan.

In a large bowl blend together the pumpkin, oil, and sugar together. In another bowl sift together flour, baking soda, baking powder, spices, and salt. Stir in the oats, then mix in the pumpkin mixture, mixing until combined. Fill your loaf pan and bake for 45 minutes, until toothpick comes out clean.

Scramble

 

I made Scramble utilizing Black Salt to get that “eggy” taste. Lets just say I’m not a fan of anything tasting like eggs, I did this purely as an experiment to see if what I’ve heard was true. And it is…Black Salt makes tofu scramble taste like eggs. So, The BF in his new quest of being vegan, loved it. Although he did say I may have added too much salt to the dish (ops!). This is you’re basic scrmable though:

16 oz firm tofu, drained

saute onions, garlic in EVOO until soft. Add tomatoes and spinach. Season to taste, mix in tofu and nutritional yeast. Done!

Baked Oatmeal

When The Sister was in town last weekend we made Baked Oatmeal. This is a relatively quick and hearty dish.

Preheat oven to 375F

1/2 cup homestyle oats

1/2 cup vanilla soymilk (or any non-dairy milk)

Soak oats with the milk until the oven is ready.

Stir in another 1/2 cup milk, 1 tbsp ground flaxseeds, 2tbsp sliced almonds, and 1/2 cup blueberries.

Bake for about 30 minutes, top with any (or all, or anything else that fits your mood) of the following; more soymilk, banana slices, cinnamon, nutmegs, brown sugar, maple syrup, jam, peanut butter, etc…

Mine below is with more soymilk, banana’s, cinnamon, nutmeg, and brown sugar. The Sister opted for maple syrup and soymilk.

Scramble

When The Dad came to visit last week we made tofu scramble wraps for dinner. After scoring some Black Salt I was anxious to try it out. We did a basic scramble:

Saute onions, garlic, and pepper until soft. Add spinach and tomatoes, saute until spinach wilts. Stir in spices, black salt, and nutritional yeast almost with drained and crumbled firm or extra firm tofu. And done!

The black salt really did make the scramble taste like eggs. I can’t decide if I liked that or not. It was interesting though.

Tofu Scramble

Who doesn’t love tofu scramble? Easy simple, fast…

16oz firm tofu, drained, crumbled

In a pan saute onions until soft with EVOO, add in veggies you like & spices (Mines with garlic, tomatoes, peppers, spinach) Get the veggies warm/wilted add tofu, about 1/4 cup nutritional yeast, a dash or two of turmeric for color, salt, pepper, etc. Enjoy!

Tofu Scramble

Banana Oatmeal Muffins

3 ripe bananas – mashed
1/3 cup canola oil
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup quick oats
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 375F and grease 12 muffin cups. Mash bananas well and mix in the oil and sugar. Sift together flours, baking soda, baking powder, and salt. Stir into the banana mixture along with the oats, mixing until combined. Fill muffin cups 2/3 full. Bake 15-20 minutes, until a toothpick comes out clean.

Makes 12 muffins.

Mijoto Scones

Because regular mijoto’s are just not enough…I made scones.3 cups all purpose flour
2 tbsp baking powder
1/4 cup sugar
1/4 tsp salt
1/4 cup fresh mint
1/3 cup vegetable oil
3/4 cup rice milk
2 tsp apple cider vinegar
1/4 cup rum
Lime Zest and juice from 2 small limes

Preheat oven to 375 degrees, prepare a baking sheet with a sheet of parchment paper.

Combined the rice milk and apple cider vinegar and set aside.

Whisk together the flour, baking powder, sugar, and salt.

Stir zest and mint to the dry ingredients.

Add oil, rum, and lime juice to the wet ingredients, pour into dry and stir until just combined.

Scoop dough by scant 1/4 cupfuls onto prepared baking sheet. Bake for 20-25 minutes, until tops begin to brown and the scones are firm when pressed.

Makes 16 scones.

Cocoa Mint Scones

2 1/2 cups all purpose flour
1/3 cup cocoa powder
2 tbsp baking powder
1/4 cup sugar
1/4 tsp salt
1/4 cup fresh mint
1/3 cup vegetable oil
1 1/4 cup rice milk
2 tsp apple cider vinegarPreheat oven to 375 degrees, prepare a baking sheet with parchment paper.

Combine the rice milk and the apple cider vinegar, set aside.

Whisk together the flour, cocoa powder, sugar, baking powder, and salt. Stir in mint leaves.

Add oil to the rice milk and pour into the flour mixture. Stir until just combined. Scoop by scant 1/4 cupfuls onto prepared baking sheet. Bake for 25 minutes, until firm to the touch.

Makes 16 scones