FRIDAY FEAST DAY — It’s Friday. We’ve had a long hard week.
Let’s pep ourselves up by taking a look at a recipe from The Iron You for a totally delectable feasty treat certain to titillate your taste buds. And make you a most beloved guest when you arrive with them your next get-together. Oh. It’s quick and easy too.
We never want to come off as sounding preachy. It’s just that it’s so cool to be Vegan and has such a huge impact.
Yes, the above recipe is Vegan. There is no more effective way to protect animals, the planet and yes, you too, than taking up this wonderful lifestyle. Results are 100% guaranteed and it’s something you do every single day — eat. In whole or in part, you are changing the world for the better every single time you choose a Vegan diet.
2 cups oats
3 organic bananas
½ cup coconut, shredded
¼ cup goji berries
¼ cup nuts, chopped (almonds, walnuts, macadamia)
½ cup, raw cacao powder
½ cup dark chocolate chips (optional)
(See substitution information at the end)
1. In large bowl mix all ingredients and blend with fork or by hand until mix is homogeneous.
2. Using a spoon or scooper, make 1” balls. Serve. Woot!
We didn’t bake ours. But you can. Place on cookie sheet and bake at 350 degrees for 8 min.
There weren’t many left. We covered the few we had in wax paper and put them on a low shelf in the fridge. When we were ready for more, we brought them out and let them set out at room temperature for 1/2 hour. They hold up well in the freezer too. Thaw and repeat as before.
Just like you, we come across recipes that we don’t have all of the ingredients for. My give up factor is pretty high. I don’t like going out for a couple of ingredients. So we try the recipes with our own substitutions. When that happens we let you know what we think.
Goji Berries. You can replace the taste with dried currants or dried cranberries. We tried the cranberries because we had some left over and I loved them. But try not to substitute them if you can.
Goji berries have been used in traditional Chinese medicine for 2000 years. Goji berries are a high-antioxidant anti-inflammatory fruit. We found some at Target.
Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars.
One Green Planet has everything you need to know on Cacao vs Cocoa. You will never want that other stuff again! So head on over there. Wait a minute. . . . we found dark chocolate chips at Target. One stop shopping. Oh yeah.
Once we made these treats up, we had them with vegan eggnog. I felt dizzy and had to “relax a bit” on the sofa. Merry, merry everyone!
My neighbor has been baking yet again. I asked her to do something with pumpkin because I adore it any time of year but particularly right now.
I know it is has chocolate chip in its name but I didn’t really want them. So she made two loaves, one with and one without (just for me).
This recipe is from our good, good friends at One Green Planet. If you want to skip on over here’s the link.
Here’s what OGP say about it.
This sweet pumpkin bread has no oil or butter, yet is deliciously moist and decadent! The secret is pumpkin puree, mashed banana, and plenty of almond milk. This bread is also studded with crunchy walnuts and melty chocolate chips making it the ultimate sweet tooth breakfast option or a yummy dessert that’s perfect for dunking in coffee after dinner.
Takes 45-50 minutes in a 350 degree oven. You’ll need a loaf pan and parchment paper.
1 3/4 cup all-purpose, unbleached flour
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine ground sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
3 tablespoons vegan chocolate chips
3 tablespoons chopped walnuts
1 cup canned pumpkin purée
2 tablespoons mashed ripe banana or 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil
3 tablespoons maple syrup or agave nectar
3 tablespoons unsweetened vanilla almond milk or water
Check the label and make sure you are getting purée.
Tip: If you have an electric stove put an oven proof pan of water in the oven while you are baking to moisturize the air.
*I always freeze my tofu and thaw it out when I am ready for it. I like the texture it gives it. Always, always press your firm and extra firm tofu.
Cut open the wrapper and lift the block of tofu out. Rinse it well then squeeze it gently between some paper towels with your hands. Rinse and repeat.
Don’t cut it up. Not yet.
Place it on a firm surface on your counter between layers of paper towels top and bottom. Put something on top of it like a flat plate (I use my small wooden chopping board) and weigh it down with something to squeeze excess water out of it. I use canned goods. Leave it for an hour or two. That should do the trick.
You can buy a tofu press but this also works perfectly fine.