Tag Archives: banana

French Toast

19 Dec

I caught a spot of cabin fever yesterday.

Working out and making breakfast were really the only two things I had planned on doing all day. So when they were over by noon, I was faced with an intimidating reality –was I really going to spend my entire sunny Saturday in my pajamas?

Around 1 o’clock, I made the decision to go out. I was going to head downtown and go to the National Gallery of Art.

Since coming to DC last year, I’ve discovered a few places I can go whenever I’m feeling frustrated or lonely. One of them is the National Gallery. It’s always swarming with tourists and art enthusiasts. I find new exhibits and new rooms every time I’m there. The atmosphere cheers me up immediately.

Since I always go to the East Building where they hang the modern art first, I decided to check out the West Building. I saw German sketches, Renaissance paintings, French works, and the only work by DaVinci that hangs in America. They also had a choir singing Christmas carols in the rotunda. It sounded beautiful.

But the trip wouldn’t be complete without a trip to the modern art wing. So I got on the moving sidewalk pictured above and made my trip under the lights. Only the NGA would find a way to make my transit a way to expose me to more art!


I got to watch a movie about Archimboldo that was narrated by Isabella Rossellini. If you don’t know who that is, go watch her short film entitled “Bed Bugs”. You’ve heard of her, I promise.

I was really craving Chipotle when I left the museum, so I walked a couple blocks up to Chinatown. On my way there, I spotted the Downtown Holiday Market and walked through. There were so many vendors selling interesting things.

I’m thinking that this hat/beard/mustache combo might be my next knitting project. Thoughts?

After eating half of my Chipotle burrito, I walked down to the Metro Center metro stop. By along the way, I passed by an Urban Outfitters and had to stop in. I looked around for a while, reading the books and looking at the shoes, before finding the sale section. Inside, I found a dress covered in little anchors. For those that don’t know, anchors are my sorority’s symbol. I took it to the dressing room and it fit perfectly. When I took it to the register, it was even more on sale than it said on the price tag. So I got a cute new anchor dress for 10 dollars. That’s what I call smart shopping!

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I knew I wanted something different for breakfast this morning, something I can’t usually make during the week.

French toast was the answer to all of my prayers.


What you need:

1/2 cup coconut milk

1/2 tbsp ground flax seeds + 1 1/2 water

cinnamon

nutmeg

3 pieces sprouted wheat toast

How you do it:

1. Make a flax egg – mix the ground flax seeds with water in a 1:3 ratio. Microwave for 30 seconds and let sit for 2 minutes.

2. Mix the flax egg with the coconut milk, cinnamon, and nutmeg.

3. Heat a pan on a very low flame, adding a little oil to help the bread cook.

4. Coat both sides of the bread in the milk mixture and place on the heated, oiled pan. Cook until both sides are golden brown.

5. Keep toast warm by heating the oven to 170F and placing cooked bread inside while you wait for the other slices to cook.

6. Cut into strips and top with almond butter, frozen banana slices, and honey.

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Cookies

15 Dec

Finals = cookies.

These are the two recipes that got me through last week’s finals insanity.

Nikki’s Healthy Cookies and Aunt Angie’s Soft Peanut Butter Cookies.

In the first one, I didn’t really follow the recipe.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

I didn’t have ripe bananas, so I used unripe ones. And I didn’t have almond meal, so I left it out. And I used unsweetened coco powder instead of chocolate chips. And I put in too much baking powder, so I tried to compensate with salt, and the cookies were way too salty.

Since I had run out of both honey and maple syrup the day before, I ransacked my pantry to find something I could use to sweeten this seemingly hopeless batter.

At last I found some strawberry jelly in the fridge. And then I knew –pinch-pot cookies!

The dough was very moldable, so I made them into little bowls, filled them with jelly, and sprinkled the tops with coconut.

I cooked these guys at 350 degrees for 15 minutes. Perfecto!

On Tuesday of finals week, I took a study break to see Andrew Bird in concert. It was the best decision I made all week. The concert was beyond words. I seriously believe that Bird is one of the modern musical prodigies.

Fast forward to the night before my French final. There’s me, trying to memorize irregular verb stems and the difference between “C’est” and “Il est”. I’m in no sane state.

“Cookies will calm me down,” I think to myself. So I go over to my sister’s blog and find the cookies she made for me when I left for Thanksgiving. It’s a recipe that she adapted from OhSheGlows, which is a fantastic food blog that I love reading.

Auntie Angie’s Soft Peanut Butter Cookies

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup peanut butter (see note)
  • 3/4 cup honey
  • 1.5 tsp vanilla extract
  • 1/4 cup almond milk

I followed the recipe to a tee (in contrast to Julia, who has a series of posts labeled “Hot Mess Baking”) and the cookies came out PERFECTLY.

Baked for 11 minutes at 350F.


However, I would use less honey next time. They came out a little too sweet for my liking.

Pumpkin Pie

24 Nov

Thanksgiving is almost here!

I made my pumpkin pie this morning while everyone was at work/school.

I wasn’t able to find a vegan pie crust at the store, so I made my own. My mom used to tell me how hard pie crust

was to make, but this recipe took 10 minutes. It’s adapted from food.com

1 1/2 tbsp sugar

1/2 oil + mashed banana

3 tbsp rice milk

1. Place all dry ingredients in a large bowl.


2. Add rice milk, oil and bananas; mix with fork. *Instead of adding a 1/2 of oil like the original recipe called for, I

mashed up a banana and measured how much I had. I filled the rest of the measuring cup with oil.*


3. Roll on floured surface with a rolling pin.

4. Place dough in a pie pan and finish the edges.

Pumpkin Pie– my favorite fall desert.

Recipe adapted from Healthy Happy Life

This is the easiest pumpkin pie recipe I’ve ever tried. Even my mom’s go-to recipe (which is not vegan) is loads

harder than this one. This one only calls for 4 ingredients plus spices.

4 oz tofu cream cheese

15 oz pure pumpkin puree

3/4 cups cashews

1/2 cup pure maple syrup

3 packets of SweetLeaf Sweetener

1. Preheat oven to 375F.

2. Okay, so this part of the recipe called for raw cashews to be soaked in salt water for at least 6 hours. But I didn’t

have raw cashews, so I just used some pre-roasted, salted cashews that I found in the pantry. I let them soak for 10

minutes just to get the extra salt off of them, then drained them. And they worked fine.

*But if you do decide to use raw cashews, you have to soak them first.*

3. Mix the puree with the maple syrup, packages of SweetLeaf, and the spices.

4. Combine the pumpkin, cashews, and tofu cream cheese in the food processor.

5. Blend.

6. Pour into pie crust and swirl top with a fork.

7. Bake at 375F for 30 min. Cool. Place in fridge to firm before serving.

While I was waiting for my pie to bake, I made myself some breakfast. The best/worst part of vegan baking is that

you never have to worry about raw eggs and salmonella. That means that you can eat a lot of batter while you’re

waiting for things to bake.

As a result, I ate a ton of pumpkin pie batter while I was cooking and I couldn’t stomach anything else that was

sweet. So instead, I made sauteed vegetables and sprouted toast.


Brownie Brunch

23 Nov

Last Saturday, I went over to Hallie’s apartment.

We were planning to head over to the vegan potluck at an Poplar Spring Animal Sanctuary in Maryland, but when we looked up directions we found out that it was an hour away. So instead of going, Hallie, Kelli (one of Hallie’s other littles), and I decided to make ourselves some vegan breakfast food.

The first thing we made were black bean brownies.

This recipe is adapted from Happy Herbivore.

15 ounces black beans, drained and rinsed

2 whole ripe bananas

1 tsp baking powder

1/4 tsp salt

1/3 cup maple syrup

1/3 cup unsweetened cocoa

1 tbsp cinnamon

1 tsp vanilla extract

1/4 cup raw sugar

1/4 cup instant oats (use 1/2 cup if you want brownies to be less fudgey)

Instructions:

Preheat the over to 350F. Grease an 8×8 pan and set aside. Combine all ingredients, except oats, in a food processor and blend until smooth. Pour into a bowl and stir in oats. Pour the batter into the the pan. Bake about 30 minutes, or until a toothpick inserted into the center comes out clean.

So this is about the time that we realized that the potluck was so far away. I know brownies don’t really fit with the whole breakfast theme, but here they are.

Next we looked up some breakfast recipes. We finally settled on mini crustless vegetable quiche.

This recipe is adapted from Fat Free Vegan.

olive oil

3 cloves of garlic

1/4 red bell pepper

1/2 cup mushroom

2/3 cup chopped eggplant

1 cup broccoli

spices

 

1 package of firm silken tofu, drained of water

1/4 cup plain milk substitute

4 tsp nutritional yeast

 

1 tbsp arrowroot

1 tsp tahini

1 tsp onion powder

1 tsp tumeric

1/2 tsp salt

 

Instructions:

Preheat the oven to 375F. Spray 12 muffin cups well with non-stick spray.

Saute the first 7 ingredients in a non-stick frying pan.

Place the remaining ingredients in a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine.

Spoon equally into the 12 muffin cups.

Put the muffin pan into the oven and immediately reduce the heat to 350F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean– about 25-35 minutes depending on you oven and muffin cups. We used a metal pan, so the cooking time was about 25 minutes. It takes longer if you use a silicon pan.

Allow to cool for 10 minutes.

A really nice thing about this recipe is that you can substitute your favorite vegetables into the batter. I’m obsessed with broccoli and eggplant, so I added those into the original recipe.

We had some extra batter left over, so we tried to make tofu scramble while we waited.

It was a bit runny (we think it was the silken tofu), but it was still pretty good. We ate it over toast.

And finally, we got to eat the brownies. We ate them with So Delicious Coconut Milk ice cream. They were still warm and fudgey. So excellent.

Harry Potter and the Bowl of Oatmeal

19 Nov

Almond butter and jelly oatmeal.

I think fruit preserves are absolutely delicious. I have the strawberry flavor from Polaner. It’s only sweetened with fruit juice. I literally take spoonfuls of it and eat it plain.

I had sushi for lunch and it looked amazing. But I didn’t want to awkwardly take pictures of my food in class, so you’ll just have to imagine.

 

I’m so excited for HARRY POTTER 7 tonight. Alex and I are going with a bunch of our friends to belatedly celebrate our birthdays.

Only 5 more hours!

I’ll be listening to this in the meantime.