Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Makes: 6 muffins
- 2 medium ripe bananas
- 3 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1 1/2 Tbsp oil (rice bran, etc.)
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 100 ml vegan eggy milk (see below)
- 100ml water
- 1 tsp flaxseeds
- 1/2 tsp chia seeds
- a sprinkling of oats
- a few cashews
- 1 1/2 cup flour
- 1 cup (112 g) gluten-free oats
- Preheat oven to 190 degrees C. If not using a silicone muffin tray, line the metal with paper muffin cases.
- In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
- Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
- In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
- Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews. Pulverise for about 30 seconds
- Add the ‘eggy milk’ to the mix, and mix once more to combine.
- Add flour and oats, and stir until just combined.
- Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
- Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
- Finally remove from the tin and let them cool further on a cooling rack.
- Serve with butter, or as is. It’s delicious either way.
- Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.
This salad is of course based on our friend’s recipe, who’s called Mary!
- Tiny cucumber
- Tiny tomatoes
- Baby Spinach
- Extra virgin olive oil
- Dice and slice all the vegetables
- Dice the feta cheese
- Drain the chickpeas
- Put it all in a big bowl, and toss gently with the added olive oil.
This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi. With thanks.
- ¼ cup extra virgin olive oil (plus 1 tablespoon)
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil, plus 2 more stems for garnish
- ½ yellow onion, diced
- 3 cloves garlic, crushed
- 6 vine ripened tomatoes (or one can of prepared rich tomatoes)
- Salt and freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup heavy cream (optional)
- 400g gnocchi
- 200g cherry size mozzarella balls, cut in half
- ½ cup freshly grated Parmesan cheese
Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
Drain and then place the gnocchi into the cooked sauce.
Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
Broil (Grill) for 5-8 minutes or until the cheese melts and the tops become crispy.
Garnish with additional basil leaves and serve immediately.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings
An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! Thanks
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 8 ounces shiitake mushrooms
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 2 cups baby spinach
- 1 cup corn kernels, frozen, canned or roasted
- 1/2 cup half and half, or more, as needed*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
- Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.