This morning’s creation turned out quite well! This hearty bread is not too sweet and would be great for breakfast or brunch (or snacking). I used a Corningware bread pan, which is slightly larger than a standard bread pan so you may need to reduce the cooking time a little if you use a standard size pan.
1 very ripe banana
4T flax seeds
1 C water
2 heaping tablespoons of almond butter
1 tsp baking soda
1/2 C raisins
3/4 C sugar
2 C all purpose flour
1/4 C pumpkin seeds
Pre-heat your oven to 350. Grind the flax seeds in a spice grinder. Mash together the banana, flax seeds, water, and almond butter. Add the baking soda, raisins, sugar, & flour and mix until well combined. This will make a thick, moist dough – not a batter. Transfer into a greased loaf pan and distribute the dough evenly with the back of a spoon. Sprinkle the pumpkin seeds on top and gently press them into the top of the loaf. (Any pumpkin seeds that are loose will fall off when you take the loaf out of the pan.) Bake for 1 hour or until a toothpick comes out clean. Allow the pan to cool enough to handle before removing the bread.
It’s St. Patrick’s Day, so just about every food blog is posting their version of Irish classics. I wasn’t going to post anything, but then I ate the best Irish Soda bread ever! And it’s not even my recipe! Head over to Hell Yeah It’s Vegan and make it. I used Almond/Brazil nut milk, raisins, and 2T caraway seeds (by accident, but turned out delicious!).
You’ll want something to go along with your bread, and I recommend Colcannon. Here’s my version:
2T olive oil
2T coconut oil
1 large yellow onion, diced
2 cups shredded red cabbage
4 cups shredded green cabbage
6 large Russet potatoes, peeled & cubed
2 large spoonfuls Earth Balance
Start the onion & cabbage part first, since that takes the longest. Heat both oils together in a large skillet over medium heat. Add the onions and cook until translucent. Add the cabbage and cover with a tight fitting lid. Reduce heat to medium low.
Meanwhile, place the potatoes in a large heavy bottomed pot. Cover with water & bring to a boil. Reduce heat to medium high and cook under tender.
Stir the cabbage & onions every 5 minutes or so while the potatoes are cooking. The juices from the cabbage will deglaze your pan. You want everything to cook down and start to caramelize.
When the potatoes are done, drain except for 1/2 C of water. Add the Earth Balance and mash. (Using a little of the cooking water instead of a milk keeps them fluffy). Fold in the cabbage & onion mixture until thoroughly combined.
The purple & green combo is a nice color contrast. Add a little more Earth Balance when you’re heating up leftovers.