One awkwardly dead banana and what to do with it

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Banana bread bites.

Somewhere between a cookie, banana bread, and… a scone? Muffin? A skookie? Or a brone? Or a mookie?

Clearly my brain has gone on holiday, can you tell?

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Either way, these are delicious! Vegan, refined sugar free (and low sugar), whole grain, high in fiber, and full of potassium and antioxidants. I can’t even really call it a cookie because it’s so healthy… but then you can have a cookie for a snack and feel good about it, so errrybody wins. And I win, because I’ve been buying an excess of bananas so that I can let some go all mushy and disgusting. This is all on account of Vacuum Vati, you see. I thought I ate a lot of bananas?! Apparently it’s genetic. Sheeeesh. If I didn’t buy extras and explicitly forbid him from eating them, there would never be any banana bread/bites/cake/cookies around here. And that would just be sad. So obviously I just circumvent this by buying an extra bunch and doodling on their skins to designate them off limits. MY DEAD BANANAS! MINE!

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I am, of course, very nice. How, you say? Welll… I share the PRODUCT of the hoarded bananas! I may be territorial regarding my dead bananas, but there are always several lucky recipients of the buuhhnahhhnuhhh creation. I think these went over well…. there are currently two left. *Pause for effect*… I made them yesterday. Obviously time to make something else, wouldn’t you think?

Except now I have one awkwardly dead banana and I’m not sure what to do with it. It needs friends. Does anyone care to donate their dead bananas? Anyone? Anyone? …Bueller?

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Vegan Banana Bread Cookie Pucks

Recipe adapted ever so slightly from Minimalist Baker (fabby blog!), here! The recipe makes about 18 little puck thingies… about 2-3″ across. Freaking delicious. Good for you. There is absolutely nooo reason why you shouldn’t trot off to your kitchen and make these… (unless, that is, you haven’t properly hoarded and defended your dead bananas).

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  • 2 ripe (read: dead) bananas
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 2 tbsp smooth almond butter (I used Maranatha unsalted)
  • 1.5 tbsp grade B organic maple syrup
  • 1.5 tbsp olive oil
  • 1 c whole wheat pastry flour
  • 3/4 c rolled oats
  • 1/4 c dark chocolate chips

In a bowl, mash the two dead bananas so they can become delicious. Toss in baking powder, soda, salt, flaxseed, extracts, almond butter, maple, and olive oil, and stir to combine. Add in flour, oats, and chocolate chips, and once more stir to combine everything. The dough should be thick and a bit sticky. Cover the bowl with whatever’s handy, and refrigerate while the oven is preheating.

Preheat the oven to 375, and line a baking sheet with parchment paper. Once the oven is done, grab your chilling dough, and drop heaping tablespoons onto the sheet, with a bit of room between (though I was able to get all 18 on one sheet). Slightly flatten the tops. Bake for 9-10 minutes, until the tops are set. Don’t let them brown, as you want them hydrated and soft! Let cool on a rack for a bit, then store in a tupperware for about five seconds before they all get eaten.

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A little cheese with your vegan risotto?

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Stop the presses!

Something savory?! What the what?

But this was amazing, so I had to share. I totally made risotto in less than an hour (And then I made cookies. All within that same hour) And the risotto was vegan. And then I put cheese on it. Don’t judge me, I love me some cheese (Life would be soooo boring without cheese, no?). ¬†All an excellent use of my Monday, I might add.

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I’m not feeling particularly wordy today, so a short post it is. But the recipe is fantastic and was very well received… sooooo since it’s dinner time in my part of the world, this is directed at those of you over here on the west coast with me: y’all should head to the kitchen with your laptop. Right…about…now! You know you want to…

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Vegan Cashew ‘Risotto’

This recipe is slightly adapted from the Whole Foods site, which is awesome as they have some bomb stuff! Served 4, with leftovers for 2-3. This came together really quickly, and is totally nutritious and sooo delicious. It’s economical too, with most ingredients being something you’d have on hand, or that is inexpensive.

  • 1 butternut squash, peeled and diced into 1/2″ cubes
  • 1 c raw cashews
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1.5 c unsweetened almond milk (soy, rice, or dairy okay too)
  • 1 small onion, diced
  • 1-2 cloves of garlic (I used 1.5 frozen cubes, each cube=1 clove)
  • 3/4 c low-sodium veggie broth
  • 20 oz frozen brown rice (which equated to one package. I used frozen as it’s precooked, lessening my cook time)
  • 2 tbsp minced fresh sage
  • 1 tbsp minced fresh marjoram
  • ground cracked pepper, to taste

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Soak cashews in just enough water to cover, for a few hours or overnight (I left mine overnight).

Peel, seed, and slice the squash. Bring a large pot of water to boil over high heat, then add squash and boil until fork tender (4-5 minutes). Take out about a cup of squashlet cubes for later, and let the rest boil until very soft, about another five minutes. Remove squash from water and set aside.

Drain cashews, and add them to a blender (if you have a non-crap one, or a food processor like me if your blender is worthless) with the very soft squash, cinnamon, sea salt, and milk bev. Blenderize or process until smooth.

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Heat a large saute pan with some olive oil over medium heat. Add in garlic and onions once hot, and let cook for about 5 minutes, stirring frequently, until onions are just beginning to brown. Add in broth, frozen rice, and reserved cup of squash cubes, and cook for another few minutes, still stirring (it’s risotto, after all…). Stir in blenderized mix still sitting in your blender*, followed by the minced sage and marjoram. I added just a wee bit more salt here, as well as pepper. Cook for several more minutes, until the sauce reduces a bit and the risotto thickens slightly (6 to 8 minutes more). Remove from heat and stir in more pepper, if desired.

*the original recipe called for 2.5 c of squash cubes. I definitely had waaaay more than that since I went ahead and used the whole (rather large) squash, so when I added the cashew mixture to the risotto, I didn’t use it all (probably about 3/4 of it). Any more and the risotto would have been too soupy—use your judgement based on how large your squash is, and how much liquid your rice absorbs. I love the sauce anyway, as it makes great dip for veggies or over a salad, so I was happy to have 1+ cups left over!

Garnish. Serve. Eat. Love!

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Eye-level with a cookie is the best place to be!

mmm, chocolate cooookies!

Once again, the weather gods are totally bonkers. I think they just like to mess with tiny humans for sport. Like, I’m sure they find it hilarious when I go trudging through some nasty weather after class, only to walk into my apartment and have it become immediately sunny. The roof is steaming, haha! Snow? Again? Is this really necessary?? And yesterday it was so incredibly windy, I thought if I wore a hat large enough I might lift off the ground like the Flying Nun (except not a nun. More like a flying Pilates-enthusiast in my yoga pants). Gusts up to 50 miles an hour?! Ridiculous. This weather is even more insane than usual, even by Salem standards. Sheesh.

So what do I do? Make cookies! Natch. When the weather gets icky, baking is always a good strategy. Especially when it leaves you with excellent snacking cookies, healthy AND delicious. Come to the Dark Side. I have cookies! Ha. I was getting irritated by the lack of snacks I had around, so these happened. Besides, I need more things to put lemon curd and biscoff spread on, in order to convey them to my mouth so I don’t feel silly eating them out of the jars. Not that I really let that stop me. But life is more fun with a cookie, obviously.

These have all kinds of healthy benefits! Full of fiber and cholesterol-friendly :) (as in, NO cholesterol, and only healthy fats + plant-based saturated fats, which are okay for those watching cholesterol!) They clock in around about 200 calories, making them a great pre (or post. or both) workout snack. The chia seed has made a cookie comeback, after several weeks (gasp!) of disuse… and we already know all about chia’s crazy antioxidant capacities. These cookies also feature healthy coconut and olive oil fats, as well as unsweetened cocoa powder for more antioxidants! Besides all that, apparently cardamom has great nutritional benefits too! I didn’t know this, but it helps digestion, contains lots of vitamins, minerals, and essential oils, and is another source of antioxidants! Those sneaky free radicals don’t stand a chance.

This recipe supposedly made 28 cookies. Psh. I made 11. Mine are perfectly sized ;) I don’t stint when it comes to cookies, especially when they’re good for me!

eye-level with a cookie. (the best place to be)

Chocolate Chia Cookies

Adapted from Vanilla and Spice, here! These cookies are really tasty: a little like gingerbread, as Kira pointed out. We both really liked the cardamom flavor in them, and they’re soft but chewy on the inside. Mmm. Makes somewhere around 11 or 12 2-3″ cookies.

  • 1.5 c whole wheat pastry flour
  • somewhere between 1/3 and 1/2 c brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cardamom (seems like a lot, but it’s not overwhelming)
  • 1/2 tsp salt
  • 1/4 c plus 2 tbsp unsweetened cocoa powder
  • 1/4 c chia seeds
  • 1/4 c light coconut milk (any milk bev you have on hand I’m sure is fine, I wanted to use up some leftover coconut milk. I am SO GLAD I did)
  • 1/4 c unsweetened applesauce
  • 1.5 tbsp vanilla extract (yes, that is tablespoons)
  • 1/4 c olive oil
  • 1/3 c chocolate chippies
I like to play with my food!

Preheat the oven to 350, and lightly grease a cookie sheet.

In a large bowl, whisk together all dry ingredients: flour, sugar, baking powder, cinnamon, cardamom, salt, cocoa powder, and chia seeds. In a smaller bowl, whisk together milk bev, applesauce, and vanilla. Add wet into dry, add oil, and then stir to combine. I found I needed to add a few tablespoons of water to make the dough come together. Fold in chocolate chips as you combine wet and dry.

Form into little balls and place on the cookie sheet—I kind of shaped mine and flattened the tops a bit. This dough is really easy to work with, extra bonus! Bake for 12-13 minutes, or until the tops feel firm when lightly touched. Mine were done at 12!

Apparently it’s decided to be sunny this afternoon… I’ll guess I’ll just have to eat my cookies and enjoy it :)

see? there I go again. Cookie towers are more fun than blocks. You get to eat the pieces that fall off!