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Vegan Banana Bread

10 Nov

We always buy bananas at the beginning of the week for packed lunches, so inevitably at the end of the week we have a few very ripe bananas leftover. Because of this, I’ve been baking this banana bread almost every week for months. We always have a loaf on the counter to snack on after dinner or with coffee. The recipe is originally by Isa at Post Punk Kitchen, and it’s become our favorite.  I love adding chocolate chips, blueberries, or topping it with struesel topping.

A trick I’ve learned recently is that if your bananas are not quite banana bread ripe, but too ripe for normal eating, you can toss them in a 350°F oven until they are black and mushy.

If you love your family, make this bread. I promise they will love you back.

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Ingredients:
• 1/2 cup brown sugar
• 1/2 cups white sugar
• 1/2 cup coconut oil
• 3 very ripe bananas, mashed well
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions:
1. Cream together the coconut oil and sugars. Add bananas, almond milk, and vanilla.
2. Mix in flour, baking soda, salt and spices.
3. Pour batter into greased 8×4 pan.  Bake for an hour to an hour 10 minutes at 350 ˚ F.

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White Seitan

20 Oct

I tried pre made seitan a number of times before I realized how easy it was to make myself.  We’ve cut back on our soy consumption so seitan has been a good protein source for many of our favorite recipes. The first recipe I tried was chicken seitan by PPK, but despite following the instructions perfectly, I ended up with the dreaded “brain” texture. I made it multiple times, with only one success.

Then I learned about steaming seitan and I’ll never go back to boiling. I haven’t had one bad batch since! So if you’ve had terrible seitan before, there’s hope!

This seitan is a perfect stand in for chicken in most recipes and I’ve even ground it to use in chili and “meat” sauce. Always cook it before use in any recipe, otherwise you may end up with mush. I always season it during the second cook, so the seasoning you use before steaming isn’t hugely important.

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I make using the dough hook on my Ninja blender, but if you don’t have that, just stir and knead by hand for 5 minutes. I also use my pressure cooker to steam this, so I only steam it for about 20 minutes.

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