Banana Bread

So we had a couple bananas that were turning brown this past week so I decided to try my hand at making some banana bread. I had never made any type of bread, yeast or otherwise so I was, truthfully a bit nervous. In the end it came out beautifully and I was pretty happy with it. Next time I would just make sure that all of the bananas used are completely brown and not yellow at all to ensure maximum banana goodness.

Here's the money shot.

   

Quick Banana Bread From Scratch

1 3/4 cups sifted all purpose flour. (I use unbleached.)

2 1/4 tsp double acting baking powder

1/2 tsp salt (may be omitted for low sodium diets)

1/2 tsp good vanilla (not the weird fake stuff)

1/3 cup butter (5.5 tbsp)

2/3 cup sugar

3/4 tbsp orange zest (or lemon zest)

1 or 2 eggs. (I had jumbo eggs, so I used one. If you have small eggs, use two.)

1-3 ripe bananas

spices to taste (I used (approximately) 1/8 tsp cardamom, 1/8 tsp ground clove, and about 1/2 tsp each of cinnamon, allspice and nutmeg. Ginger also works well in this recipe if you like ginger. 

step 1Bring on the mixer!

1.) Preheat your oven to 350 degrees F (177 C)
2.) Cream butter, sugar, vanilla, and zest.
3.) Beat in eggs and banana until mixture is creamy, but not so long that it starts to separate.

step 2Add dry ingredients

Add flour, baking powder, salt and spices. Beat the batter until smooth and silky looking. (Again, time will vary depending on your mixer. In mine it takes just a couple of minutes.)
At this point, if you want to add nuts or other fruit, fold in up to 1/2 cup broken nutmeats or dried fruit.

step 3Pour into greased pan and bake

I grease my pan by rubbing the wax paper that held the butter all over the pan, but any greasing method works.You don't need to flour the pan like you do for traditional breads.You can if you want, it won't hurt anything, but quick breads don't gain the same benefit as yeast breads do.
Pop the pan in your preheated oven, and bake for 45 minutes to an hour. When the top is golden and a knife will slide in and out cleanly, it's done.

Raw Vegan Chocolate Avocado Pudding

For a while now I have been wanting to make a Chocolate Avocado Pudding. While roving along I stumbled upon this great, simple recipe, from, www.thedailyrawcafe.com. 100% raw, vegan and looks like it will only take a couple minutes to make! I know what we are having for dessert tonight! Best thing is, all of the ingredients are already in our pantry!

There will be photos to follow!

Chocolate Pudding

Chocolate Pudding

1 avocado, diced

¼ c raw agave nectar, or more to taste

¼ c cocoa powder

¼ c water

2 t vanilla extract

¼ t sea salt

Place avocado, agave nectar, cocoa powder, vanilla extract and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.

www.thedailyrawcafe.com

xoxo

Jewell

Equinox- in Every Sense of the Word

I could feel it in the air the moment my eyes opened this morning.

The cool, crisp, dewey air. Pangs for a hot chai and muffin. The anticipation to don scarves, boots and shawls- long since neglected since the warmer times.

I yearn to nest. To craft. To nestle in my domicile with a fire burning, a hot chocolate or cider in hand, and my lover, nuzzling by my side.

Cook a slew of seasonal dishes, full of squash and pumpkin. Make treats that emanate scents of nutmeg and ginger. Making mouths water and memories come alive.

Embrace new hobbies (like knitting!) and make trinkets for the holidays. 

Set up shop.

Set up home.

Set up heart and soul.

----

Right before I sat down to write tonight I was knitting in bed with my cat, Duvel by my side and I was thinking to myself how blessed I truly am for everything in my life. The world may be insane and my impulse is to write about what is getting under my skin; but as of late, I have tried to focus on what inspires me and makes me feel light. Tending to edge on the heavy side, I have definitely noticed the shift in my demeanor. Just a subtle softening. Worth it.

In the spirit of new projects... here is a follow up story from a previous post:

New recipe I attempted from a previous post: Lemon Mint Avocado Pesto Soba Pasta. It turned out beautifully. I added heirloom tomatoes to contrast the tart flavor of the sauce. Highly recommended recipe. Pardon the bad lighting of these shots- taken in the kitchen of my apartment right after being made.

Creamy Basil Mint Pasta with Avocado

Ok, so this recipe looks TO-DIE-FOR. I love the idea of a pesto sauce made with avocados to give it a creaminess along with the fresh herbs. I personally am a huge fan of using soba noodles as well so I am super excited to try this out. It looks so fresh, gorgeous, and satisfying. I have an heirloom tomato at home that has its name all over it for this dish. 

There will be evidence afterwards and follow-up with how it went. Beware!

I do plan on making this dish this evening!

findvegan:

Creamy Basil and Mint Pesto Pasta on SpinachServes 6

What You Need:

2 packages soba noodles, or 1 box of regular pasta,any shape

Zest of 1 lemon

Juice of 2 lemons

2 ripe avocados

1 clove of garlic

few big handfuls fresh basil

1 big handful fresh mint

1/4 cup olive oil

1/3-1/2 cup vegetable broth

salt and pepper to taste

spinach

To make:In a large pot of salted water, cook the noodles you are using according to package directions. Drain and set aside.

Prepare the Creamy Basil and Mint Pesto:Add the lemon zest, juice, garlic, avocados, basil, and mint in a food processor. Pulse and mix well. Drizzle in the olive oil and a pinch of salt and pepper. Pulse to mix again. The pesto will still taste strong and lemony. Now slowly start adding in vegetable broth (about 1/2 cup) until the flavor and texture is good and to your liking. Add any additional salt and peeper if needed. Add the pesto to the noodles, and toss to mix well.

To Serve:Place a large handful of spinach in the bottom of a bowl or plate. Top with the paste, and garnish with sliced tomatoes. Add a little pepper to the top, and enjoy!!