Vegan Chef April

I know it has been a while since I have posted. There have been many changes in my life recently that have kept me fairly busy. But now that I have a moment (yay for spring break) I am not only able to try a few recipes, I am able to post about them. So here it is, delicious, protein packed banana bread! Peanut Butter Banana Bread Makes: 1 Loaf Cook Time 40-50 minutes Prep Time: 5 minutes What you will need: 4 Ripe Bananas (mashed) 1/2 cup Creamy Natural Peanut Butter 1/2 cup + 2 TBS Brown Sugar, Divided 1/4 cup Original Unsweetened almond milk 1 tsp Vanilla Extract 1 1/2 Cups Flour 1 tsp Baking Soda 1/2 tsp Salt 1/2 Cup Chopped Walnuts  *Non-Dairy Vanilla Ice Cream (I used Nadamoo) *optional To Make: Preheat oven to 350º.  Grease a 9 inch loaf pan. In large mixing bowl, stir together bananas, peanut butter and 1/2 cup brown sugar.  Add almond milk and vanilla, stir until well blended. In separate bowl, whisk together fl...

You will Need: 1 cup brown sugar 1⁄2 cup vegetable oil 1⁄2 cup maple syrup 1 teaspoon vanilla extract 2 1⁄2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1⁄2 teaspoon ginger 1⁄2 teaspoon nutmeg 1⁄2 teaspoon salt 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed) To make Preheat oven to 350°F. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture. Spread the batter into the prepared pan. Bake 55 minutes to an hour.

What you will need: 1 Can Pumpkin 1 Package Vegan Cream Cheese 1/2 Cup Cashews (soaked overnight) 2 TBS Pumpkin Pie Spice 1 TBS Cinnamon 1 tsp Salt 1 1/4 Cup Sugar 3 TBS Lemon Juice 2 Pre-made Pie Crusts To Make: Preheat oven to 350. Place all ingredients in food processor and process until smooth. Pour mixture evenly into pie shells. Bake for 20-25 minutes until top is slightly brown. Cool completely, then place in fridge overnight. Store in the refrigerator.

With temperatures in the record highs in Northern California, the only way to beat the heat is with some delicious peppers. Trust me, spicy food definitely hits the spot when its so hot out! But these delicious peppers are great year round, and even on the grill! (I just don't have access to a grill at the moment! Quinoa Stuffed Poblano Peppers with Avocado Crema  Makes: 6 Peppers Takes: 1 Hour What you will need: 6 Poblano Peppers (tops cut and de-seeded) 1 Red Onion (diced) 1 Green Onion 1 Avocado 1/4 Cup Sour Supreme 1 Package Soyrizo 1 Package Daiya Mozzarella Shreds  3/4 Cup Tri-Colored Quinoa  1/2 Cup Frozen Corn 1.5 Cups + 1 TBS Water 1 TBS Garlic Powder 1 TBS Onion Powder 2 tsp Salt 2 tsp Ground Pepper 1 TBS Lime Juice To make: Preheat oven to 300.  Bring 1.5 cups water and quinoa to a boil. Reduce to med low and simmer 10-15 minutes until quinoa is cooked. Pour quinoa, soyrizo, red onion, garlic powder, on...

Its that time of year again...pumpkin season. But in SF, its not fall, its our summer. Summer means delicious avocados! We put avocado on almost everything, why not pasta! For this recipe, I used a gf lentil pasta which is also high in protein. Truffle Avocado Pasta (GF) Serves 4-6 What you will need:  2 Extra Large Avocados 1 Red Onion 1 8oz Box Baby Bella Mushrooms 1 Red Bell Pepper 1 Green Bell Pepper 1 Zucchini 1 Cup Fresh Spinach 1 Box Lentil Pasta *5 Grape Tomatoes Per Serving (cut in half) 1 Box Lentil Pasta 2 tsp Salt 2 tsp Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1/4 Cup Black Truffle Oil 2 TBS Lemon Juice 1 TBS Olive Oil *optional Cooked Veggies To Make In a Skillet, combine onion and olive oil. Sauté 2 minutes. Add peppers, mushrooms, zucchini, 1 tsp salt, 1 tsp pepper, 1 tsp garlic and onion powder. Salute until vegetables are cooked (about 8-10 minutes). While vegetables are cooking, boil water in a large pot. Co...

This weeks post is inspired by the flavors of "back to school;" carrots, apples, overripe bananas..delicious! I had an abundance of carrots and bananas for that reason. Both are easy to go snacks you can eat on the go. Starting my student teaching has left me with little time during the week to cook or bake, so I have a lot of already prepped meals and easy to-go snacks I can take. The school I am at is nut free, which can be tricky since nuts make up a huge part of a vegan diet. However, I adapted several recipes I found online and came up with this beauty. Not only are these  muffins tasty, they are an easy breakfast I can take with me to eat during recess :)  Nut-Free Banana Carrot Muffins Serves: 12 Takes: 20 Minutes What you will need: 2 Med Ripe Bananas (mashed) 1- 4oz Unsweetened Applesauce Cup 2 Flax Eggs (2 TBS Ground Flax + 6TBS Water) 3/4 Cup Brown Sugar  2 Cups Unbleached or Whole Wheat Flour (for GF use Almond or Oat Flour)  1/2...

Lemon is one of those timeless flavors of summer. You can nap them up for so cheap, and that burst of brightness you get from biting into anything citrus flavored screams SUMMER! I know this one is super late... but here is the lemon bar recipe everyone has been asking about. My husband had never had lemon bars before and he loved these so much, he ate almost the entire pan in 1 sitting. These lemon bars have the same consistency as those made with eggs, which I was pretty happy about! The crust is crunch and flaky while the "curd" i soft and almost jelly like, the way a lemon bar should be. Lemony Bars Serves: 6-8 (or in my husbands case 1  😉) Takes: 40 Minutes to make 1+ hour to cool What you will need: 1 Cup + 2 TBS Flour 1/3 Cup Vegan Butter (melted) 1/2 Cup Powdered Sugar + More for Dusting 1 Ripe Banana (mashed) Zest and juice of 4 Lemons 1 Cup Granulated Sugar 1 tsp Vanilla 2 TBS Cornstarch To Make: Preheat oven to 350. Combine 1...