Amazing Moist Banana Bread

I happened to just stumble on this recipe today (which i modified to be vegan and my kid friendly). It was the first one on the search results, and had rave reviews. Plus, it used more bananas than most recipes that I've tried. This was a plus, because I had 4 overripe bananas ready for making bread, and I didn't feel like making two batches, or having to freeze more bananas. (We already have quite a few). So I went ahead and whipped up a batch. Now I'm not allowed to taste it for a few more weeks (diet restrictions) But my ever willing husband was more than happy to be my guinea pig. First reaction was akin to something only seen in the bedroom ;) if you catch my drift. Followed by "Whoa! That is so good and moist!" After he calmed down I grilled him, "Is it sweet enough? Should it be sweeter? Would you guess there's not "sugar" in it? or that it's vegan?" All the aswers were no, except that it could Maybe use a few more dates. Maybe. So, if like me, you love your banana bread extra sugary, you may add more dates, or just use brown sugar. Or mabye sprinkle some sugar on top before baking. But otherwise, this recipe is delicious, healthy, and something you won't have to feel guilty about scarfing down... Unless of course you slather it in gobs of butter like I do.

 

 

You will need:

• 2 cups whole wheat flour (all purpose works if you want less healthy)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan margarine
• 3/4 cups mashed dates (3/4 cup brown sugar will work if no dates)
• 2 tsp ground flax
• 6tsp boiling water
• 2 1/3 cups mashed overripe bananas

 

Directions:

 

1. Preheat oven to 350 degrees F (174 C) and lightly grease a 9x5 loaf pan
2. In a large bowl, combine flour, baking soda and salt
3. In a blender combine butter, dates, flax, and boiling water until well blended. (I found this the best way for my dates to be chopped well and needed the liquids from the other ingredients to make it work. Not sure if it will work as well if you don't have a Vitamix or other great blender. If you're worried, you can always just use the brown sugar and skip the blender.)
4. Scoop date mixture into the mashed bananas and mix well with a spoon.
5. Pour in flour mixture, and stir just until all of the flour is moist. DO NOT overstir!
6. Pour batter into prepared pan
7. Bake for 60-65 min until a toothpick inserted into the center comes out clean.
8. Let bread cool for 10 minutes and then remove from pan and cool on wire rack.

 

 
This was the first slice, just before Jerrod devoured it in two bites. Yup, it was that good.

 

Vegan Meatless Meatballs

I will include the just vegetarian recipe as well, but these actually taste more like meat when I made them vegan. Who knew! They are undoubtedly the best meatballs I've ever had. Could be that the sauce is awesome or that they just have a perfect texture and make you want to eat the whole batch before they cool. Anyway, these are a must try. If they are not the Best Vegan Meatballs in the world, tell me and I will retract my statement.
Not only are these delicious straight out of the oven, they keep well in the fridge/freezer and are just as good cold (not frozen though).

To make the meatballs:

• 1 sleeve saltine crackers, crumbled (I assume any plain crackers would work as well)
• 4 vegan eggs (4tbs ground flax + 16tbs boiling water) (for just vegetarian use 4 eggs)
• 1 onion, finely chopped (literally food process them into as much of a liquid as possible) 
• 2 cups pecans, chopped
• 8 vegan grillers thawed and food processed. any plain burger will work (Or 1 bag vegetarian burger crumbles (thawed and chopped a bit finer)
• 6tsp Garlic Salt
• ½ cup grated vegan cheese. (I used Daiya shreds mozzerella style and it was good) (cheddar or mozzarella works best if going just vegetarian)
• 6-8 tsp. liquid smoke

1. Mix in a large bowl in any order you wish (I suggest starting with the dry stuff and working to the wet, since much of the ingredients are chopped in the food processor)
2. Form into balls; bake at 350° for 30-40 minutes or until brown.
3.  Let cool and pour the sauce over top!

Topping:

• 2 cups ketchup
• 1 cup brown sugar
• 1 stick margarine
• 1 onion, chopped and sautéed in the margarine
• 5-7 tsp. liquid smoke

Mix and pour over balls.

(TIP: I like it spicy, so I like to add lots of red pepper or cayenne)

A few tips: You can sub for healthier alternatives on the sauce. I will be trying honey, or dates instead of sugar, and probably olive oil would be ok to use instead of margarine. And i'm sure you could make your own Ketchup to use. This is just the original recipe with my vegan substitutions.

Tomato Pie

• 4 large tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar
• 1 cup mayonnaise (or sour cream)

Directions

1. Preheat oven to 350 degrees.
2. Blanch tomatoes by dipping them in boiling water for about 10 sec until the skin cracks. Then immediately transfer to a bowl filled with ice and water to cool them off. This makes peeling the tomatoes a breeze.
3. Slice the peeled tomatoes and lay inside in one layer and sprinkle with salt. Allow to drain 10 min, then flip and salt other side allowing to drain for 10 more min.
4. Layer tomato slices inside prebaked pie crust. Sprinkle onion and chopped basil leaves on each layer evenly. Season with salt and pepper as desired.
5. Combine grated cheeses with mayo (sour cream) and then spread evenly on top of the pie like a top crust.
6. Bake 30 minutes until lightly browned. Slice and serve warm.

Springtime Green Grape Cucumber Salad

This is probably the simplest recipe I've ever made, aside from opening a bag or a box. It's surprisingly yummy and if you can get people to taste it, you seldom get a complaint. It's an old family recipe that I learned a few years ago from my Great Grandmother. I was afraid at first, but have since become addicted. It's great for a cool snack on a hot day.

You will need:

• equal amounts of green grapes and cucumbers.
• Miracle whip (or Mayo if you prefer, or even vegan mayo)
• salt to taste

1. Wash and halve green grapes
2. Peal and slice cucumbers then cut slices into quarters
3. slowly add small amounts (very small compared to the amount of grapes and cucumbers) of the Miracle whip. A little bit goes a long way. don't over do it or it will be nasty.
4. sprinkle with a tiny bit of salt, mix and refrigerate for an hour or so. Then serve cold.