15 Minute Vegetable Chickpea Curry
VEGAN BANANA BREAD
This sweet and fluffy banana bread is the perfect treat for breakfast or a simple snack. Made with natural, low-glycemic sweetners and whole grains, this banana bread is good for diabetics and folks looking for a subtle and sweet treat.
- 4 medium ripe bananas
- 1/4 cup of nut milk (scroll down to see the DIY Almond mylk recipe)
- 1/4 cup of coconut oil (softened)
- 1/4 cup of agave syrup
- 2 tsp of pure vanilla extract
- 2 cups of whole grain flour
- 1 tsp of cinnamon
- 1 tsp of baking soda
- 1/2 tsp of Himalayan salt (or sea salt)
- One drop of olive oil (for coating)
Preheat the oven to 350 degrees. Lightly oil a 9x5 baking loaf with olive oil. In a large mixing bowl, mash the bananas until smooth. Add the agave, coconut oil, vanilla and nut mylk. Whisk until well-combined.
Add two cups of flour, starting with small amounts and adding as you stir. Use a large spoon to stir in the baking soda, salt, and cinnamon.
Bake for 45 minutes then cover with foil and bake an additional 10-15 minutes. Insert a toothpick in the center, if it comes out clean, then the bread is done. Let cool for 5 minutes. Serve warm with vegan butter.
EASY 15 MINUTE HOMEMADE ALMOND MYLK
Having fresh almond could not be easier. This homemade 10 minute almond milk is a delicious, affordable and fast way to get your almond milk fix. Put this in your cereal, morning coffee or use as a milk replacement in a recipe.
- 1 cup of raw almonds
- 3 dates (optional)
- 5 cups of water
Take the almonds and put them in an airtight mason jar or container and let soak in water for 8 hours.* When the almonds are done soaking, put them into a high speed blender along with the dates and water. Blend on high for 1 min and 30 seconds. Prepare a large bowl with a cheese cloth or small mesh nut bag (I use this kind).
If using a cheese cloth, open the cheesecloth over the mouth of the bowl making sure the cloth holds all of the almond milk without spilling into the bowl. Grab the ends of the cheese cloth and secure the top to ensure all of the almond milk is in the cloth. Begin to massage the cloth over the bowl and use your hands to squeeze out all of the almond milk while leaving the almond pulp behind.**
If you are using a nut bag, pour the almond milk into the bag, pull the drawstring and begin to squeeze out the almond milk into the bowl. Also ensuring the almond pulp remains secure in the bag.
If necessary, use a metal strainer to remove any unwanted almond pulp.
Pour almond milk into a jar, bottle or container and store for up to 4 days in the refrigerator. This recipes yields 4-5 cups of almond milk.
*You can also quick soak the nuts by combining the raw almonds and boiled in a bowl for an hour.
** The almond pulp can be saved and dehydrated to make almond flour.
This one ingredient raw vegan icecream will change the way you think about this frozen dessert. No added sugar, no artificial flavors, dairy free and gluten free. This icecream will energize your taste buds
- 1 bunch of bananas (5-8 bananas)
Begin by peeling all of the bananas. Throw away the peels and store in an airtight container overnight (or until frozen) in the freezer. Put the frozen bananas into a food processor and blend until smooth and creamy. You may have to scrape down the sides and reprocess the bananas as needed. When smooth and creamy, serve immediately. Top with nuts, seeds, fruit, sprinkles and other toppings of choice.