This past week there was torrential rainfall in the Midwest and we happened to be affected by it. We live in an older house that I love, but the previous owners decided to finish most of the basement. This usually isn’t a problem: we have extra space for entertaining and a whole extra room to display some of my husband’s Marvel action figures.
Until it floods.
And yes, he collects action figures. Our bathroom is actually Simpsons themed. You can totally tell we’re adults who grew up in the 90s. My husband had taken a few days off between Christmas and New Years, and spent most of that time on his hands and knees tearing up laminate. This week, we have people installing a sump pump (I didn’t even know what that was) in our basement. These nice guys actually went through the effort of hauling away all of our basement flooring, so I decided to make these cinnamon rolls for them.
Little did I know, one was on a diet, so after I shared with the other guy, I ate four. So it goes.
I’m still enjoying experimenting with the Follow Your Heart VeganEgg because as I’ve admitted before, I tend to get “committed” (read: obsessed.) It’s been sold out by most retailers, but it should be coming from back to Amazon and Vegan Essentials soon! I’ll be checking regularly with the rest of you, because I know I’m going to run out!
The carton of VeganEgg contains a recipe for quiche florentine, but I wanted to put my own twist on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and never get sick of it. Like a proper Midwesterner, we ate this with ketchup for dipping, because in the Midwest we put ketchup on everything. Or maybe that’s just me and I’m using my location as an excuse. I guess we’ll never know.
I would highly suggest prepping this early by getting your cold water ready, or even preparing your filling and crust the night before if you want to serve it for breakfast.
Today is my husband’s birthday and one of his usual requests is something with chocolate. I knew I needed to use up these bananas from my freezer, so chocolate chip banana muffins were a great way to satisfy both his sweet tooth and my desire to declutter.
Aquafaba makes a great egg replacer in these muffins and no one would even be able to tell they’re egg and dairy free. I actually brought them in to share with his coworkers and they gobbled them up.
I’ve been making the same banana bread for well over a year now. It’s a solid recipe, but sometimes I feel guilty for the high amount of sugar (especially after adding chocolate chips.)
I’ve also been making these lactation cookies regularly. I wanted to combine the idea of oats and extra nutrition from flax seeds and nutritional yeast with my normal banana bread recipe.
I was really worried these loaves would be too soft to hold together, but they are tender and delicious. I ate at least three slices with zero guilt last night and couldn’t get over how delicious it was.
I hope you try it too!
To tell the truth, I’ve only ever eaten quiche once in my life. I remember it’s silken fluffy texture well, but I haven’t thought about it in years. I saw this recipe from Minimalist Baker and I thought, “well, I have an hour before work, might as well.”
I changed my filling a bit and decided to make the entire thing in a cast iron skillet, because I often think I should cook in cast iron more. Thinking back on it, I should have doubled the filling because of the increase in size. I bet this would work really well in a pie pan as well; it would come out quite a bit thicker. I’d also like to petition that all quiches be made with a hash brown crust, because that stuff is delicious. Pastry crust would work to, but the only downfall is it’s not potatoes.
This makes a perfect meal for demolishing before work or when you baby wakes you up at 4 a.m. or breakfast, lunch, and dinner for an entire day.
In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.
You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.
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.
• 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
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.