I am so thankful to have come across this gluten-free, sugar-free banana bread recipe. The link to the original recipe, from Plan to Eat, is at the bottom of the page. I veganized it, of course. Don't be scared off by how healthy it is. It's also delicious. Seriously.
Ingredients:
6 large, ripe bananas
2/3 cup raw coconut oil, melted
1/2 cup applesauce
2 teaspoons vanilla extract
3 cups oat flour (I use my Baby Bullet to mill oatmeal)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees and grease two loaf pans. In a large bowl mash bananas with a fork. Add coconut oil, applesauce, and vanilla. (I usually just use my Kitchen Aid mixer.)
2. In a separate, medium sized bowl combine oat flour, cinnamon, baking powder, baking soda, and sea salt. Whisk until completely combined.
3. Add the dry ingredients about 1/3 at a time, mixing until barely combined each time.
4. Fold in the nuts.
5. Scrape batter into prepared loaf pans and bake for about 50 minutes.
6. Once cooked, place on a cooling rack. I eat it plain, but I'm sure raw coconut oil or Earth Balance would go well on top!
http://www.plantoeat.com/blog/2012/01/gluten-free-dairy-free-sugar-free-oat-flour-banana-bread/
Are you familiar with quinoa? It's an amazing little seed that acts like a whole grain. It contains all 9 essential amino acids, making it a complete protein. It's also gluten free!
Lucky for you, I have a recipe featuring quinoa to share. It's a simple, delicious, whole foods plant based meal.
Ingredients:
1 cup uncooked quinoa
2 cups water
1 Tablespoon coconut oil
2 onions, chopped
1 8 ounce package of mushrooms, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon poultry seasoning
1 cup water
1/3 cup nutritional yeast
1. Place uncooked quinoa and 2 cups of water in a pot. Cook on high. Once it boils, turn temp to low and simmer with lid on for 15 - 20 min, or until liquid is absorbed.
2. In a large skillet or wok, cook onions in oil at medium heat until caramelized. Add mushrooms to skillet to saute for the last 10 minutes.
3. Add salt, pepper, poultry seasoning, 1 cup of water, and the nutritional yeast and stir well.
4. Last, add quinoa to the skillet and stir until all ingredients are well blended.
My husband took me to Noodles & Company for my birthday today. It was great, and they are very vegan friendly!
We had Japanese Pan Noodles and Bangkok Curry. Both were amazing, and we came home with lots of leftovers! If you have a Noodles & Company in your area, check it out. http://www.noodles.com/
I've been making this soap, in different variations, for the last year. I've finally settled on the way I best like to make it. It contains only 2 or 3 ingredients, depending on what scent I make it. I love this stuff because it's simple to make, versatile, economical, and free of chemicals. I think essential oils smell so much better than chemical scents. They are also more safe.
Ingredients:
3/4 cups Water, boiled then cooled
1/4 cup Dr. Bronners castile soap
Essential oil
Empty foaming soap dispenser
I like to use my glass measuring cup to make this. I fill it with 3/4 cup of water, then gently pour the soap to the 1 cup line. Then I add essential oils, if I'm using them, and gently stir. Last, I pour the mixture into a well cleaned foaming soap dispenser.
For hand soap, I usually use peppermint Dr. Bronners with 5 or 6 drops of peppermint essential oil. For body wash, I use peppermint Dr. Bronners and water only. I also make an unscented body wash with baby mild Dr. Bronners and water only.
My dad routinely makes his own hummus. I make my own as well, but not as frequently as I should. Homemade hummus is cheaper, tastier, and it can be customized however you like it! When Daddy was visiting here last month, he made this before he left. It's my favorite hummus recipe. Alyssia, James, and I all love it.
Ingredients:
3 cups chickpeas, cooked
Half an avocado
20 black olives
2 Tablespoons olive oil
2 cloves of garlic
1/2 cup water
1/4 teaspoon sea salt
Put ingredients in food processor and process until smooth. Serve with raw veggies or pita bread. It's also a great mayo replacement on sandwiches.
Hey, I'm Ashley. I live in the St Louis area with my husband (Jason) of 3 1/2 years, stepdaughters (Alyssia 18, Julia 10), son (James 22 months), 3 dogs (Goldie, Chi Chi, and Daisy), and 3 rats (Glinda, Elphie, and Nessa). I'm a crunchy Christian vegan intactivist (in case you haven't put that together) who loves to learn about and try out new things. I also like sharing what I learn with others! I keep getting crunchier and crunchier. I like making a lot of my own products and living as naturally as possible. I hope this blog will be educational, inspirational, or at least fun for those who read it!
