Bo-nan-a! Bread!

Something leftover from Fall break. My recollection of this creation was most definitely prompted by the warm (HOT!) weather we're experiencing in Williamsburg, temperatures quite comparable to those of Fall break... except it's almost November this time.

Bread

2 cups flour

3 bananas

1 1/2 tsp baking soda

1 tsp salt

1/4 cup brown sugar

1/8 cup maple syrup

1/2 cup applesauce

1 egg replacement

cinnamon to taste (1 1/2 tsps +)

Topping

Mix vegan butter, flour, and sugar to desired consistency/quantity.

Raisins and walnuts, are of course, great to mix in. I want to try cashews and dates sometime, though. Unfortunately, I was out of all of the above.

Cheers,

Me.

I'm Pregnant with Excitement for Fall

So it's finally cooled off here in Williamsburg--the day after Fall Break. It hasn't stopped me from baking like it's the day before Thanksgiving, though.

Mini [chilled] pumpkin pie.

It's essentially a pumpkin pie. However, instead of baking the pie filling you just throw it in the fridge for several hours and then in the freezer for a few more. This means you do not need egg replacer or non-dairy milk. You are only required to make it taste good, not all the complications that hitchhike along with the process of baking. Pumpkin puree, pumpkin seasoning (or just cinnamon, nutmeg, ginger, etc.), a little raw cane sugar, maple syrup and you're set. Chocolate and caramel drizzle with some crushed candied walnuts makes it an official danksgiving.

I am going here for an entire day for Thanksgiving break:

http://www.stickyfingersbakery.com/index.php

Cheers

LOTS of Goodies.

Ice Cream!

Vegan vanilla ice cream with a cinnamon drizzle and banana chips in a home made cone.

Ice Cream

3/4 Cup Vanilla soy milk

1/4 light vegetable oil (Blend thoroughly)

3 Tablespoons sugar (Blend once again)

1/2 teaspoon vanilla extract

Freeze overnight

Cinnamon Glaze

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 1/2 Tablespoons confectioners sugar (vary amount for desired quantity)

1 Tablespoon Soy Milk (vary for quantity and thickness)

"Cone" Bowl

The bowl is just a mini pie crust pressed into a jumbo muffin pan.

Pancakes

A regular pancake recipe. I substituted apple sauce for an egg and vanilla soy milk for cows milk.

More Biscotti!

This is my third attempt. The first was a lemon almond which I made at The Grind later (it sold out in a day), after that I made pumpkin with a chocolate glaze. This is plain recipe with a powdered sugar glaze and orange zest.

Orange Biscotti

Fluff 1/2 a cup of vegan butter

Mix in 1/2 a heaping cup of sugar

Add in a replacer for two eggs (Ener-G works best here)

Add 1 teaspoon of orange extract

Seperately,

Mix 2 cups of white flour

1 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 salt

Mix dry into wet in stages. If too dry at a tablespoon or two of Soy milk.

Bake on the top rack at 350F until the top is hard-ish and slightly brown (25 min+)

Remove from oven and let cool for a few minutes.

Cut into slices and cook each side 10 min.

Cool, then add drizzle and zest.

I want Fall weather for Fall break, meow!

More nom noms!

Homemade Vegan: [really] Spicy tomato soup, veggie sandwich, and carrot raisin muffin.



The bread was a simple bread from made from scratch



The muffins!