Chocolate Chip Banana Bread - Gluten Free

This banana bread is easy, decadent, gluten free...and I can't think of a better way to use over-ripe bananas! Enjoy.

Ingredients:

• 3 large over-ripe bananas
• 1/2 C loosely packed brown sugar
• 1/3 C walnut oil
• 1 t vanilla extract
• 1/2 t cinnamon
• 1 1/2 C fine brown rice flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• pinch of salt
• 3/4-1 C chocolate chips, depending on how much chocolate you want in your bread!

Preparation:

1. Preheat the oven to 350 degrees.
2. Grease a loaf pan with coconut oil.
3. Mash the bananas and the sugar together in a large mixing bowl.
4. Once the bananas and sugar are thoroughly blended, add the oil, vanilla, and cinnamon. Mix thoroughly.
5. Add the flour, baking powder, baking soda, and salt. Thoroughly combine.
6. Fold in the chocolate chips until they are evenly distributed.
7. Pour the mixture into the greased loaf pan.
8. Bake for approximately 35-40 minutes, until a toothpick inserted in the middle of the loaf comes out free of batter (though it might have some chocolate on it!).

Vegan Breakfast Quesadilla

I've gotten in the habit of making a batch of scrambled tofu and soy chorizo on Sunday, enjoying brunch, and using the leftovers for my breakfasts the rest of the week. The scramble portion is very versatile, and today I made it into a lovely breakfast quesadilla.

Ingredients:

• 1 package of veggie chorizo
• 1 package firm tofu (refrigerated)
• 1 package organic baby spinach
• 1 small sweet onion, diced
• 3 green onions (white part, sliced)
• 3-4 cloves garlic
• 1-2 T extra virgin olive oil
• 1 t turmeric
• 1/2 t cumin
• salt & pepper to taste
• whole wheat tortillas
• vegan cheese of choice
• salsa
• vegan sour cream
• hot sauce
• any other garnish!

Preparation:

1. Heat a large pan over medium heat.
2. Add olive oil and onions.
3. Saute until the onions are almost translucent.
4. Add the garlic, and stir.
5. Let the mixture cook for 2-3 minutes, then add the chorizo. Cut the casing off and crumble it up in the pan.
6. Stir and cook until the chorizo is warm, then crumble and add the tofu and the spices.
7. Once the mixture is hot, stir in the spinach and green onions, just long enough to wilt the spinach.
8. Remove from heat.
9. Warm the tortilla (I warmed it on a burner covered with foil, but you can use the microwave, the oven, or a pan - whatever method you like), and put it on a large plate.
10. Put vegan cheese on the half that will be the bottom of the quesadilla.
11. Top the cheesy half of the tortilla with the tofu, chorizo, and spinach mixture.
12. Fold in half, cut into sections, garnish with salsa, sour cream, and hot sauce, or whatever garnish you prefer, and enjoy!

Easy Scrambled Tofu

Don't let the ingredient list and the length of the instructions fool you - this is a quick and easy breakfast (or lunch, or dinner). It only takes 10-15 minutes to prepare. The texture mimics scrambled eggs, but this is much more flavorful and nutritious than any scrambled egg dish I've ever had. (Hint: You can also roll this up in a tortilla and enjoy it as a burrito!)

Ingredients:

• 1/2 block firm tofu
• olive oil spray
• 1/2 C white or yellow onion
• 1/2 C chopped bell pepper
• 1/2 C chopped broccoli
• 2-3 cloves garlic
• 2 handfuls of fresh baby spinach
• 1 T nutritional yeast
• 1 lemon wedge
• 1/4 t turmeric
• 1/4 t paprika
• 1/4 t cumin
• 1/4 t ground thyme

Preparation:

1. Heat a non-stick skillet over medium-low heat.
2. Spray liberally with the olive oil spray.
3. When the skillet is hot, add the onion and veggies. Let them cook for several minutes (4-5) until the onion is translucent and the veggies are starting to brown.
4. Chop the garlic and add it to the pan, being careful not to burn it. Let the veggie/garlic mixture cook for a couple of minutes.
5. Add the spices (turmeric through thyme) and mix with the garlic and onion. Your kitchen will smell divine!
6. Crumble the tofu and mix, making sure the tofu is thoroughly coated with the spice mixture.
7. Add the spinach and squeeze the lemon in to the pan, and stir.
8. Add the nutritional yeast and stir again. The nutritional yeast will give the mixture a creamy texture, and it adds a cheesy/nutty flavor as well as lots of vitamins and minerals.
9. Make sure all of the ingredients are thoroughly incorporated and heated.
10. Enjoy!

Cinnamon Buns

Warm cinnamon buns are the best! I don't do a lot of baking, but every once in a while, I am inspired! This recipe was inspired by a post I saw on "The Food Stories," and thanks to that writer for sharing a terrific recipe. When you have a hankering for something sweet, give these a try.

Ingredients:

In an 8" or 9" inch metal pan (round* or square):

• 1/3 C vegan buttery spread (melted)
• brown sugar & cinnamon for sprinkling

In a mixing bowl:

• 2 C flour
• 1/4 C sugar
• 2 1/2 t baking powder
• 2/3 C vanilla plant-based creamer
• 1/2 C brown sugar
• 1-2 T cinnamon

Glaze:

• 1/2 C powdered sugar
• 2 T vanilla plant-based creamer, or lemon juice, if you prefer tangy!

Preparation:

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, mix flour, sugar, and baking powder.
3. After the ingredients are mixed thoroughly, add creamer and blend just until all of the flour mixture is wet.
4. On a well-floured surface, roll into a 10" by 12" rectangle.
5. Sprinkle the dough with 1/2 cup of brown sugar and cinnamon.
6. Beginning with the 10" side, roll the dough into one long strip.
7. Use a sharp knife to cut into 1" rounds.
8. Melt vegan buttery spread and pour into metal pan.
9. Sprinkle melted vegan buttery spread with brown sugar and cinnamon.
10. Place rounds in metal pan, spacing as evenly as possible.
11. Bake 18-22 minutes, or until golden brown on top.
12. Half-way through baking time, remove from oven and baste tops of rolls with a little more melted vegan buttery spread and sprinkle with extra brown sugar and cinnamon.
13. After removing rolls from the oven, mix glaze and pour over the top of the cinnamon rolls while they are still warm, but not hot.
14. Enjoy!