What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.
Okay, so the past few days I have felt a little blah. Tired. What’s the first thing I do? Consider my diet. What’s missing? IRON!! This prompted a search for some of the best iron-rich food sources for a plant-based diet, which lead to … lentils. You can read more about lentil’s here. This recipe is adapted from The Simple Veganista’s vegetable lentil loaf, and, oh my, did it turn out delicious. I had to tweak a few ingredients due mainly to not having them in my pantry. This recipe was approved by my boyfriend, a connoisseur of meatloaf.
1 cup dry lentils (I used green)
2 1/2 cups water
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water
2 tablespoons olive oil for sauteing
3 garlic cloves, minced
1 large onion, finely diced
1 carrot, finely diced or grated
1 1/4 cup rolled oats
1 tsp garlic powder
1/2 tsp cracked pepper
1 tsp chilli powder (more or less)
Sea salt to taste
1/2 cup marinara sauce
2 Tbsp pure maple syrup
Rinse lentils and place them in a large pot with 2 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove lid and set aside to cool.
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
Mix flaxseed meal and 1/3 cup water in a small bowl and place in the refrigerator to set for about 10 minutes.
Place large pan over medium heat and add olive oil. Once oil is hot, add in garlic, onion, and carrots. Saute for about 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and add in the rest of the spices.
Using a blender or food processor, blend 3/4 of the lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats and flaxseed meal. Add salt and pepper to taste.
Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
Prepare glaze by combining marinara and maple syrup in a small bowl. Spread over the loaf and bake for 45 minutes. Remove from heat and cool for 5-10 minutes.
What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.
3 large ripe bananas
1/2 tsp pure vanilla extract
2 flax eggs
3 Tbsp coconut oil, melted
1/4 cup turbinado cane sugar
1/4 cup packed light brown sugar
3 Tbsp pure maple syrup
3.5 tsp baking powder
1/2 tsp salt
1 1/4 cup Silk Soy Vanilla Milk (Light)
1/2 cup coconut flour
1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
1 1/2 cup quick oats
1/4 cup natural peanut butter (teddies from trader joe’s)
Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add banana and mash until mostly smooth.
Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
Bake for 60 – 65 minutes, or until golden brown and crackly.
Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.
* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.
Fruit compote is my go-to dessert — it is delicious on its own and goes with everything! Besides being a sweet and healthy treat, it is very easy and quick to make. With a few ingredients and 15 minutes to spare, you can have this tangy goodness in your belly. For this recipe, you can substitute the honey for pure maple syrup to keep it vegan. I used wild honey purchased at a vendor from our local farmers’ market.
1 cup fresh strawberries, halved
1/2 cup fresh rasberries
1/2 cup of fresh blackberries
2 Tbsp honey (or substitute with pure maple syrup for vegan recipe)
1 1/2 tsp pure vanilla extract
1 tsp cinnamon
2 tbsp lemon juice
Place fruit, honey, lemon juice, and vanilla in a medium saucepan.
Bring to a simmer over medium heat.
Continue cooking, stirring often, for about 10 minutes until berries are softened.
Sprinkle cinnamon if desired.
Allow to cool for 10 minutes.
You can either serve this immediately on its own or pour over ice cream, yogurt, pancakes, etc. Can also be stored in airtight container and chilled for future use.