Banana Nut Muffins

Previously, I shared a recipe for banana bread. The recipe below is for banana walnut muffins. These are lighter in texture than the banana bread. Since they are baked in muffin liners, these muffin are portable, and can be packed easily into lunchboxes and backpacks.

A photo posted by Douglas Pratt (@_misohappy_) on Aug 29, 2015 at 6:47pm PDT

Preparation

• Preheat oven to 350 degrees.
• Place paper muffin liners into a muffin pan (twelve regular size muffins).

Ingredients

WET INGREDIENTS

• 2 ripe bananas
• 1T ground flax seed mixed into 3T of water (or 1 egg)
• 1/3C oil
• 2T strong coffee
• 1 1/2t vanilla extract
• Almond milk

DRY INGREDIENTS

• 1 1/2C flour
• 1/2C sugar
• 1/2t salt
• 2t baking powder
• 1/2t ground cinnamon
• 1/2t ground nutmeg

• 1C walnuts, finely chopped

Directions

1. Place dry ingredients (except chopped walnuts) in a bowl and stir to combine.
2. In a small bowl, mash the bananas. Transfer to a 2-cup measuring cup.
3. In a 2C measuring cup, combine wet ingredients. Adjust the amount of milk so that the total measure of the liquid is 2 cups. Mix well.
4. Pour the liquid mixture into the bowl of dry ingredients. Stir to mix well. Mix in walnuts.
5. Place approximately 1/3C of batter into each lined muffin cup. Evenly distribute batter across the twelve muffins.
6. Place in an oven preheated to 350 degrees and bake for 20-24 minutes.

Cashew Basil Pesto

This cashew-based creamy basil pesto sauce is a nice alternative to a traditional marinara sauce.

Ingredients

• 3/4C raw cashews
• 1C fresh basil
• 1/2C vegetable broth
• 1/4C olive oil
• 2T nutritional yeast flakes
• 1 1/2T lemon juice
• pinch salt
• 2 garlic cloves

Directions

1. Place all ingredients in a high-speed blender or food processor and blend until smooth. 
2. Add additional vegetable broth to achieve a thinner consistency.
3. Place pesto sauce into a small sauce pan and heat.
4. Pour over pasta.

Kale and Grits

On one of my business trips to the Florida coast my daughter asked me to bring back stuff animal. She want a shrimp. At the time I didn't know that stuffed animal shrimp even existed. However, while eating out with colleagues I saw a Bubba Gump Shrimp restaurant. This, I thought, is my best chance of finding a stuffed animal shrimp. Sure enough! Bubba Gump had them in several sizes and shapes. I found a small shrimp for my daughter and brought it home. Of all her stuffed animals, it is the ugliest!

Fortunately, no shrimp - real or manufactured - have to die for this delicious, easy vegetarian substitute for the classic shrimp and grits. This recipe for kale and grits combines garlic-infused kale with fancy grits, prepared with vegetable broth and a small amount of cheese.

Ingredients

• 3 cloves garlic, minced
• 1/2lb kale, washed and cut into small pieces
• 1C quick grits
• 4C vegetable broth
• 1/2t salt, divided
• 1/4C finely shredded cheese

Directions

1. Pour the vegetable broth and 1/4t salt into a medium sauce pan. Bring to a boil.
2. Add the grits and reduce the heat to medium. Stir occasionally. Grits will continue to thicken and will be ready after 10 minutes.
3. While grits are cooking, place the garlic, 1/4t salt and 4 cups of water into a large pot. Bring the water to a boil.
4. Add the kale to the boiling water and let it cook, covered, for 5 minutes.
5. Drain the kale.
6. When the grits are at the desired thickness transfer them to a serving dish.
7. Place about half of the kale in a pile on top of the grits.

Baked Zucchini Chips

As I was sitting on the couch this afternoon, I heard a knock at the door. An old man stood there with holding a plastic bag. As soon as I opened the door he asked, "Would you like some zucchini? I have more than I can use." "Of course," I said. It turns out that my elderly visitor lives just down the street.

Most gardeners end up with more zucchini than they can realistically eat. Once I found myself in possession of three zucchini I began studying how to prepare them in a non-traditional way. The recipe below transforms this over-abundant vegetable into a crispy side dish and excellent substitute for potato chips.

Preparation

• Preheat the oven to 425 degrees.
• Line a baking sheet with parchment paper.

Ingredients

• 1 medium or 2 small zucchini
• 1/4C panko bread crumbs
• 1/4C Parmesan cheese, grated
• 1/4t garlic powder
• 1/4t seasoned salt
• 1/8t fresh ground black pepper
• 1/4C almond milk

Directions

1. Slice the zucchini into 1/4-inch slices.
2. Combine dry ingredients in a small bowl and stir to combine.
3. Pour milk into a separate small bowl.
4. Dip each slice into the milk and then into the bread crumb mixture. Place on the baking sheet.
5. When ready, bake at 425 degrees for 30 minutes. 

Special K Loaf

Special K Loaf is a popular vegetarian entree. Most recipes for Special K Loaf include generous portions of cottage cheese, cheese, and eggs. While all three of these ingredients are delicious, this recipe below offers a healthier version of the dish by omitting them.

Preparation

• Preheat the oven to 350 degrees.
• Line a 9x13 pan with parchment paper.

Ingredients

• 1 medium onion, finely chopped
• 2 cloves garlic, pressed/minced
• 1 1/4C pecan meal
• 19oz pkg extra firm tofu
• 2C almond milk
• 1T ground flax seeds
• 2t chicken-style seasoning
• 2t onion powder
• 2t salt
• 1/4C nutritional yeast flakes
• 1/4C olive oil
• 1C chopped mushrooms
• 1/2C walnut, finely chopped (these provide a crunchy texture, so don't grind them into a meal)
• 8C Special K or other flake cereal

Directions

1. Saute onion and garlic in olive oil.
2. In a large bowl mash tofu.
3. All all ingredients except the cereal to the bowl and mix well.
4. Stir in dry cereal.
5. Let the mixture rest for 15 minutes.
6. Transfer to a 9x13 baking dish lined with parchment.
7. Bake for 60 minutes at 350 degrees.

Cream of Mushroom Soup (for cooking)

Many casseroles call for cream of mushroom soup, consistently one of the most frequently grocery items purchased. This recipe is for a condensed soup to replace the commercially-prepared version. It's best if you make the soup at the time you need it for a casserole or sauce. However, it will keep in the refrigerator, but you may need to mix a small amount of water or milk if it is too condensed.

Ingredients

• 2T oil
• 1C mushrooms, chopped fine (I pulse in a small food processor)
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2C Almond Milk
• 1/4C Flour
• 1T Chicken-style seasoning

Directions

• Saute chopped onions and minced garlic in oil.
• While the mushrooms are cooking, place milk, flour, and seasoning in a blender.
• Blend until well combined.
• Transfer the liquid to a medium sauce pan and bring to a boil over medium heat, stirring constantly.
• Soup will thicken. Continue cooking for 2-3 minutes after boiling begins.
• Stir in the sauteed mushrooms.

Chicken Seasoning

Since chicken broth is not a part of the vegetarian/vegan diet, many substitute flavorings exist. The commercial varieties include extra ingredients to help with preservation. With a little preparation you can make recipe which yields about 2 cups of seasoning to use in all your recipes.

Ingredients

• 1C nutritional yeast flakes
• 1/2C soy flour
• 3T salt
• 1T onion powder
• 1T garlic powder
• 1T paprika
• 2t dried basil
• 2t dried oregano
• 1 1/2t sugar
• 1/2t celery salt
• 1/2t tumeric
• 1/2t thyme
• 1/2t rosemary
• pinch black pepper
• 1T dried parsley

Directions

1. Place all ingredients except parsley in a food processor and pulse until a powder consistency is achieved.
2. Stir in dried parsley.
3. Store in an airtight container.