Vegan Ice Cream

I read this recipe for one-ingredient vegan ice cream and of course I had to try it, although I did adapt it.

Basically, you freeze some bananas, then blend them with any other ingredients you want for a creamy, dairy-free ice cream. Next, I want to try this recipe for avocado dairy-free ice cream.

Ingredients:
2 bananas
2 tsp vanilla
2 tsp honey
1 tsp cinnamon

Instructions:

1. Slice the bananas and freeze them in a Tupperware container for a few hours.
2. Blend the slices with the other ingredients until creamy.
3. Put the mixture back into the Tupperware container and freeze again, until you want to serve it.

Vegan Banana Pancakes

These are so fast and easy to make, and very yummy too. Ingredients: 200 g flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 2 tbsp sugar (or agave or maple syrup) 1 tbsp cinnamon 1 tsp vanilla 2 bananas 220 ml rice milk (soya or almond would be fine too) oil agave or maple syrup Instructions: 1. Mix all the dry ingredients together. 2. Mash the bananas and add them in, then pour in the milk. Blend well. 3. Warm the oil in the pan, then cook a few tablespoonfuls at a time over medium heat, flipping so that both sides get golden. 4. Serve with agave or maple syrup.

Banana and Chocolate Cupcakes

I went on a cupcake kick for awhile. Here is yet another of my cupcake recipes.

Ingredients:
115 g butter
½ cup sugar
1¾ cup flour
¼ cup cocoa
1 pinch salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
¼ cup milk
3 bananas, overly ripe

Instructions:
1. Cream butter and sugar together.
2. Mix the flour, cocoa, salt, baking soda, baking powder, vanilla, and cinnamon together. Then mix with the butter and sugar.
3. Mix in the milk and bananas.
4. Pour the batter into muffin tins.
5. Bake at 180 C for about 15 minutes. Frost if desired.

Light Lunch

Usually about once a week, I work from home. You might think this sounds ideal and that I loaf around on the sofa, but that’s actually not how the day goes. I work harder from home than I do from the office because there are in some ways fewer distractions. I don’t have meetings to attend, I don’t run into people every time I nip down the hallway to the loo, I don’t have students knocking on my door, and so on. Instead, I just sit at my computer and work (except for short breaks to make another cup of rooibos tea).

I certainly don’t take the time to make myself a big lunch. My staple lunches include matzoh topped with crunchy peanut butter and slices of banana or grilled cheese sandwiches. For the latter, I’ve lately been adding slices of Cheatin’ Meat for a little extra protein and I put the cheese and “meat” on hearty rye bread or whole-grain pita (such as Food Doctor’s cereal pita) before toasting or grilling it for a few minutes.

I end up with a fast, light, healthy lunch that doesn’t take time away from my work.

Oatmeal Pancakes

I love to make pancakes on weekend mornings. They’re so hearty and soothing and they’re really easy to vary, too. I like making oatmeal as a fast breakfast (or a comforting dinner), so I decided to turn that dish into pancakes.

Ingredients:
3 tbsp butter
¾ cup oatmeal
1½ cups yogurt (or buttermilk)
¾ cup spelt flour (or plain flour)
2 tsp baking powder
1 tsp baking soda
2 cardamom pods (or ½ tsp ground cardamom)
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp sugar
1 egg (or 2 egg whites)
oil
banana to serve with

Instructions:
1. Melt the butter.
2. Mix the oatmeal, yogurt, spelt flour, baking powder, and baking soda together.
3. Crush the cardamom in a mortar and pestle and add it, the cinnamon, vanilla, and sugar to the oatmeal mixture.
4. Lightly beat the egg. Mix it and the melted butter into the mixture. Stir until just blended.
5. Fry spoonfuls of the mixture in oil until golden on both sides. Serve with slices of banana.

Banana Bread

If I ever need to bring a sweet food item for someone, I usually go with my banana bread recipe. It’s really moist and flavourful, and it’s easy to adapt it to someone’s tastes by increasing or decreasing the amount of sugar, shifting the types of spices included, adding nuts, or adding milk or dark chocolate or even just a bit of cocoa powder. I regularly double the recipe and make two loaves. This bread is great for breakfast or a snack with a cup of tea or coffee.

Ingredients:
1/2 cup butter (115 g)
1/2-3/4 cup sugar, depending on how much sweetness you like. I generally use 1/2 cup or even less.
1 cup flour
dash of salt
1 tsp baking soda
1 tsp vanilla extract or vanilla sugar
2-3 tsp cinnamon
1 tsp cloves, optional
2 eggs
1-3 bananas, depending on size of bananas and preferred banana taste; I generally use 3
1 cup chopped almonds, walnuts, pecans, or other appropriate nut, optional (walnuts are tastiest, almonds and pecans are also quite good)
1 cup chopped dark chocolate, optional (milk chocolate is fine as well, but I prefer dark. If you use milk chocolate, decrease the amount of sugar.)

1. Melt the butter.
2. Blend the butter and sugar.
3. Mix flour, salt, baking soda, and spices together, then add to the butter mixture but don't blend yet.
4. Beat eggs. Mash bananas very well.
5. Add eggs and bananas to butter mixture and blend everything together.
6. Add the nuts and chocolate, if using, and stir everything together lightly.
7. Butter and slightly flour a bread tin. I often “flour” a tin by using cocoa powder.
8. Add the dough to the pan and bake at 175 C for 35-45 min, but check on the bread after 20 min, and thereafter every 5 or so minutes. It should be brown on the top. Stick a knife in the middle and make sure it is fully cooked.
9. Serve and enjoy!