BANANA BREAD

Tuesday Night I Made:

BANANA BREAD from The Divvies Bakery Cookbook by Lori Sandler.

Good old fashion banana bread.

Sweet and full of bananas!

Easy to follow recipe.

Makes 3 9X5 loafs.

Which is cool, because you can end up eating one loaf, giving one away, and freezing the last one for emergencies.

At least that's what I did.

BREAKFAST, DINNER, AND SNACK

Pumpkin Waffles

Our new favorite coffee flavors

Chickpea Zucchini Sautee from EVERYDAY FOOD MAGAZINE

Chocolate-Bottom Macaroon Cookies from VEGAN COOKIES INVADE YOUR COOKIE JAR

FIVE MINUTE PEANUT BUTTER GRANOLA BARS

A few days ago I made these super easy FIVE MINUTE PEANUT BUTTER GRANOLA BARS.

Got the recipe from the web, but forgot to write down the source.

They turned our tasty and very peanut buttery.

FIVE MINUTE PEANUT BUTTER GRANOLA BARS

1- 3/4c rolled oats

1c crisp puffed brown rice cereal

3/4c pumpkin seeds

1/4c finely ground flax seeds

1/4c unsweetened coconut

1/2c brown rice syrup

1/3c creamy peanut butter

1tsp. vanilla extract

Combine dry ingredients in a large bowl.

In a seperate bowl, mix wet ingredients then micrpwave for 20-30 seconds.

Pour into wet ingredients into dry and mix until completely distributed.

Put mixture in a shallow pan and flatten down.

Cut them into about 10-12 bars and store in ridge until firm.

QUICK RED POSOLE WITH BEANS AND VANILLA-COCONUT FLAN

Yesterday I Made:

QUICK RED POSOLE WITH BEANS and VANILLA-COCONUT FLAN for DINNER and DESSERT.

Both recipes from VIVA VEGAN! by Terry Hope Romero.

The "POSOLE" turned out to be more of a chili.

Filled with pinto beans,hominy,diced tomatoes,poblano chile,cumin and a few other spices.

Topped with shredded cabbage,thinly sliced red and white radishes,chopped tomatoes and lemon juice.

Husband wasn't too crazy about it and neither was I.

To much tomato, not enough hominy and broth.

On the other hand, the VANILLA-COCONUT FLAN was so good, I almost licked the caramel off the plate.

Made with coconut milk,soymilk,sugar, agar powder,cornstarch, vanilla and coconut extract.

The caramel sauce is nothing more than sugar and water poured into a pyrex measuring cup and microwaved until it reaches a dark amber color.

Then poured into small ramekins until cooled.

Then topped with flan mixture and refrigerated until firm.

*Option: Top flan with finely shredded unsweetened coconut.

HOMEMADE DAIYA PIZZA

Mozzarella Style Shreds

Cheddar Style Shreds

Last Night I Made:

DAIYA PIZZA for DINNER.

Using pre-made pizza dough from Whole Foods which I cut in half to make HIS and HERS pizzas.

HIS PIZZA:

Garlic,oregano olive oil sauce/spread,Daiya Mozzerella cheese, thinly sliced Tofurky Italian Sausage, potatoes.

HER PIZZA:

Same as above, minus the Tofurky Italian Sausage and with the addition of thinly sliced roma tomatoes.

For the potatoes and Tofurky, I pre-cook them in a small skillet with olive oil until lightly browned on each side before adding to pizza and baking.

For the GARLIC OREGANO SPREAD, I minced 2 cloves of garlic and mixed it with 1 teaspoon of crushed oregano, 2 Tablespoons of Olive Oil, salt and pepper. Then spread over stretched pizza dough.

Then topped each pizza with half a bag of Daiya cheese, and the rest of the toppings and baked in a 400 degree oven until bubbly and crust is lightly browned.

Pizzas turned out amazing!!!

Daiya really melts and tastes great.

Highly recommend it.

Can't wait to have leftovers for lunch!

FUDGY WUDGY BLUEBERRY BROWNIES

Last Night I Made:

FUDGY WUDGY BLUEBERRY MUFFINS for DESSERT.

Recipe from VEGANOMICON.

Melted chocolate, cocoa powder, chocolate chips, blueberry spread, and fresh whole blueberries.

Awesome, delicious, amazing, decadent!!!!

One of the best desserts ever!!!!

COOKIES 'N' CREAM CUPCAKES

Last Night I Made:

COOKIES 'N' CREAM CUPCAKES for DESSERT.

Recipe from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz, and Terry Hope Romero.

Chocolate cupcake batter mixed with crushed Trader Joe's Joe's Joe's chocolate sandwich cookies.

Frosted with VEGAN FLUFFY BUTTERCREAM FROSTING mixed with even more crushed Joe Joe's and topped with half a cookie.

These were so easy to make and so delicious.

Amazing!!!

Perfect for chocolate lovers!!!

ICE CREAM CAKE AND CHILLED NOODLE SALAD WITH MANGO

SOY ICE CREAM CAKE WITH A CHOCOLATE COOKIE CRUMB CRUST.

Thick chocolate ice cream layer followed by a second layer of cherry chocolate chip ice cream.

Topped with even more cookie crumbs.

No recipe needed here.

All you need to do is process "OREO" style sandwich cookies in food processor until fine.

Pour crumbs into a springform pan (reserving about 3/4 cup to use as topping) and flatten the bottom and sides.

Put the crust into the freezer to harden.

While the crust is hardening, soften up the chocolate ice cream on the kitchen counter.

Once soft, transfer into a bowl and mix to remove any clumps.

Then pour over cookie crust and return to freezer to harden up.

Repeat same steps with cherry chocolate chip ice cream.

Then pour over chocolate layer.

Top with reserved cookie crumbs and return to freezer until completely harden.

Once you are ready to eat, let cake stand at room temperature for 5 minutes and cut into slices and enjoy!

Last Night I Made:

CHILLED NOODLE SALAD WITH MANGO for DINNER.

Recipe from the FARMER'S MARKET COOKBOOK issue of VEGETARIAN TIMES.

Whole Wheat Spaghetti mixed with mango, cucumber, carrots, green onions, and romaine lettuce.

Then dressed with a sweet, sour, and spicy dressing and eaten cold.

Very exotic tasting!

Great for gatherings and warm summer days.

CAULIFLOWER AND MUSHROOM POTPIE

Yesterday I Made:

CAULIFLOWER AND MUSHROOM POTPIE for DINNER.

Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Steamed cauliflower,mushrooms, carrots, and leeks in a creamy herb gravy.

Topped with flaky diamond-shaped biscuits.

The original recipe called for black olives mixed into the biscuit batter, but I forgot to add them...DARN IT!!!

It still turned out delicious!

There are 3 steps to this pot pie, the gravy,vegetables, and biscuit crust.

But it comes together really fast.

Goes great with hot sauce and sauteed garlic spinach.

I can't wait to try this recipe again with the olives!!!