Vegan Banana Muffins

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

With a wee little two month man in the house, our world pretty much revolves around him. When he eats, when he sleeps, the diaper changes, and his play time, all dictate when I eat, sleep, shower, and have my own play time. With regards to the adults in the house eating, the quicker the better. 

Often, there is no time to make dinner when we are hungry and snacks are definitely in order. Our house went from no snacks around to lots of snacks! I bake muffins and breads when I find the time and refrigerate them or freeze them for when our tummies can't wait until we are able to make a proper meal. They've been a real lifesaver! I imagine they could be in yours too; for any business that delays dinner or when you need a snack and you need it now. You know those moments; these muffins are perfect.

Vegan Banana Muffins

By Kathleen @ Produce On Parade

Published 04/04/2017

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

Ingredients

• 1 ½ cups all-purpose or whole wheat flour (or whatever combination of flours you like)
• 1 tsp baking soda
• ¼ tsp kosher salt
• 3 large, ripe bananas
• ½ cup firm silken tofu
• ¼ cup agave nectar
• 1 ½ tsp egg replacer powder (optional)
• 2 tbsp vegan milk
• 1 tbsp vanilla extract
• 1 tbsp olive oil
• ¼ cup dried cranberries (optional)
• ¼ cup vegan semisweet chocolate chips (optional)

Instructions

1. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a blender, add the remaining ingredients except for the cranberries and chocolate chips. Blend on high until smooth.
3. Stir the wet ingredients into the dry ingredients, along with the cranberries and chocolate chips, with a wooden spoon until just combined.
4. Preheat the oven to 350 F and coat a muffin pan with a nonstick cooking spray. Divide the batter evenly into the pan and bake for about 20 minutes, until the muffins are golden brown on top. Allow to cool for a few minutes before transferring to a wire cooling rack. Cool completely, then store any leftovers in a ziplock bag in the fridge or freezer.

Yield: 12

Vegan Lasagna Soup

Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.

I heard the states are having a snow storm?! Has that already passed? Life with an almost two month old really steals you sense of time!

No fresh snow up here in Alaska, unfortunately. Maybe it's a good thing though; we've been having bright and sunny, chilly days and Oliver still seems a wee bit too little to be taken out for a ski. He did ,however, have his first outdoor jaunt this week! Todd ran in a local footrace and we bought a used stroller in the library parking lot minutes before it started so I could have the little man with us. Oliver and I met up with a friend, whose husband was also running, and her little five month old cutie pie. We causally strolled over to our local coffee house/cafe to chat about how much our lives have changed. While there we ran into my BFF's mom who joined us for coffee. It was such a lovely, small-town day and a much needed escape from the house. 

Anyways, I thought this soup would hopefully warm you all up as it seems you might be bundled up inside as well. It's comfort food in a bowl, and so much easier and quicker than making actual lasagna. I honestly don't know if I'll ever make traditional lasagna again! Unless I have a bunch of almond pulp on hand because that stuff makes the best ricotta and you know I can't waste anything! I hope you enjoy this soup as much as we did. 

Vegan Lasagna Soup

Recipe by Kathleen @ Produce On Parade

Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.

Yield: 6

Ingredients

• 1 cup dried TVP (textured vegetable protein)
• 1 scant cup hot water
• ½ tbsp soy sauce
• ½ tsp liquid smoke
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 medium red or green bell pepper, diced
• 32 oz vegetable broth
• 2 15 oz cans diced tomatoes, undrained
• 1 15 oz can tomato sauce
• 2 tbsp tomato paste
• 1 cup frozen corn (optional)
• 2 tsp dried Italian seasoning
• 1 tsp dried basil
• Dash of freshly ground black pepper
• 12 oz (2 ½ cups) broken, dried lasagna noodles or pasta of choice
• ½ cup vegan shredded mozzarella
• 2 handfuls of fresh spinach, torn

Cooking Directions

1. In a medium bowl, soak the TVP in the water, soy sauce, and liquid smoke; stirring to combine. Set aside until ready to use.
2. Heat the olive oil in a large soup pot over medium heat. Saute the onions and garlic until softened and fragrant, about 5 minutes. Add the bell pepper, saute an additional 3 minutes.
3. Add the reconstituted TVP, broth, diced tomatoes, tomato sauce and paste, corn, and seasonings. Stir well to combine and bring to a boil over high heat, then reduce to a simmer. Stir in pasta and cover; cook about 10 minutes, stirring occasionally.
4. One pasta is al dente, remove from heat and stir in cheese and spinach; add additional liquid smoke to taste. Serve hot. The pasta will absorb more of the liquid as it sits so feel free to add additional water or broth if you like.

Broccoli & Squash Quiche + We Had a Baby!

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Hi everyone! Wow, what a whirlwind it's been lately. I feel like I'm living a different life! Five days after the last post, I was surprise induced due to gestational hypertension following an OB appointment. After exactly 36 hours of labor, Oliver was born!

If you follow us on Facebook, Twitter, or Instagram you've been bumping along with us on our exciting journey. Todd, Oliver, and I want thank you all for such a tremendous outpouring of love and kindness, especially during those really rough days when we were repeatedly readmitted to the hospital after we got back home. Reading your comments, especially regarding the light therapy, was really special and honestly made me feel so much better. 

Tiny Oliver is the beat in my heart and the sweetest darn thing I've ever laid eyes upon; he's quite the character too. Here he is taking his first a bath, eyes a fury. 

Now that he's a month old, I've been able to get around to cooking on occasion. I thought I'd share with you this spring-approriate broccoli, spinach, and summer squash quiche I made. It's super easy and pretty hands off, which is essential when you have a cluster-feeder! If a new mom with a newborn can make this, then anyone can! 

Broccoli & Squash Quiche

By Kathleen Henry

Published 03/04/2017

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Ingredients

• 1 sheet of puff pastry, thawed
• 2 small heads of broccoli, chopped small
• 2 medium summer squash, diced small
• 2 handfuls of fresh spinach, torn
• ½ cup shredded vegan cheddar cheese
• 2 12 oz packages of firm, silken tofu
• ½ cup chickpea (garbanzo bean) flour
• ¼ cup large nutritional yeast flakes (plus extra for garnish)
• ¼ cup plain, unsweetened soymilk
• 2 tsp fresh lemon juice
• 2 tsp stone-ground mustard (or regular - optional)
• 1 tsp kala namak salt
• ½ tsp ground turmeric
• Dash of freshly ground pepper

Instructions

1. Thaw the puff pastry according to the package, if frozen. Place the broccoli in a microwave safe bowl and microwave for 2 minutes; set aside.
2. Grease a 9 inch springform pan with nonstick cooking spray. When the pastry is thawed, roll it out just thin enough to cover the top edges of the pan; arrange in the pan and prick all over with a fork. Preheat the oven to 350 F.
3. In a blender, combine the tofu through the pepper; using a tamper blend on high until smooth. Pour just enough of the egg mixture into the pan to cover the bottom of the pastry. Top with half the cheese, half the broccoli, half the squash, and all of the spinach followed by half the egg mixture. Repeat with remainder of cheese, broccoli, and squash. Press down to compact the quiche, then top with the remaining egg mixture; garnish the top with a dusting of nutritional yeast.
4. Bake on the middle rack in the oven for about 50 minutes, until the pastry and top of the quiche are golden brown. Allow to rest for at least 30 minutes before serving; serve warm or cold.

Yield: 6-8

Enjoy! Wishing you all a fabulous week, from our entire family... Bob and Anouk included :)