Banana Bread

Ryan and I went on a field trip to Michael’s Craft Store last week because Sarah was too terrified to go. She says it’s overwhelming. Like going to IKEA on a Saturday afternoon after taking acid. 

I wonder how she would know what that’s like. She’s had a wild past, I guess.

Anyway, Ryan and I fared just fine and I only got a little sweaty. I got some so much very very needed craft supplies and I also picked up four adorable little ceramic loaf pans that were on mega deep discount. I only regret not getting 12 of the little bastards.

So I made banana bread because I am amazing. I’m going to put ribbons on them and give them to the neighbours.

I used a recipe from the Veganomicon (vegan bible), but made a few twists. The original recipe was posted HERE.   I added mushed up pear and some ginger and allspice. I also forgot to add the .5 C apple sauce the original recipe called for. I know. Idiot. It was the whole point. But I guess the pear helped. 

So it’s pretty darned good, must say. Not terribly sweet, so if you like it sweet, pour a bag of sugar over it and maybe some corn syrup.

You’re welcome.

Lower-Fat Banana Bread 

Makes one loaf or 4 adorable mini loaves

Preheat oven to 350 and lightly grease your loaf pan(s)

2 large very ripe bananas and one ripe, cored and peeled pear

1/4 cup canola oil

1/2 cup granulated sugar

2 tablespoons molasses

2 cup all-purpose flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

a few dashes of Allspice

1/2 teaspoon salt

Mush up the banana and pear really well.

Add the oil, molasses and sugar. Combine.

Sift in the dry ingredients and stir until just combined - it’ll be all lump-tastic.

Plop into loaf pan(s) and bake for about 50 minutes (40 for mini loaf pans). Oven heats differ, so I’d check your bread after 35 minutes or so. Toothpick should come out clean after poking into the centre of the bread. But you know that kind of stuff already because you’re a superstar.

Oh, and Sarah’s not getting any of this banana bread because she wouldn’t take me to Michael’s. I guess we’re even because I told her I wouldn’t got on her eleventy billion mile charity bike ride with her.

What is up with her?

Jeez.

I love her.

Except when she won’t take me to Michael’s.

And she’ll probably get some banana bread.

Nov 1 - World Vegan Day

Yes. It's World Vegan Day.

I know what you're thinking... you're thinking, "Come on, Elpoo. EVERY DAY is vegan day".

Well, let me tell you it's really hard to find vegan shoes and I bloody well deserve a parade because of this, ok?

So how does a vegan celebrate the day set aside to honour her people?

Well, she starts out with a healthy vegan breakfast.

Follow that with a lot of sitting on the couch with her dog while she surfs the internet for kitten pictures,

scientific proof that veganism will make her thin,

and internet medical symptom checkers.

I should probably order this right away.

Later on there might some jubilant vacuuming.

Because it's such a special day I might wash and prep eleventy billion vegetables. I will do this after I vacuum because I always forget how crumbly cauliflower is and there will be cauliflower droppings everywhere. It's like confetti, I tell myself.  It's not confetti. It sticks to the bottom of my feet. World Vegan Day has its sad moments.


I'll take a moment to think about how much I suffer because I am a vegan and I shed one low sodium tear.

So...

After a nourishing vegan lunch

this chickpea, kale and brown rice salad is best served with 3 rows of vegan crackers. Apparently.

I'll get together with other vegans in my area.

We'll talk about how great it is to be vegan and how stupid it is that major grocery stores don't carry agar-agar and teff flour.

Then it's homeward I go for my afternoon nap that I dedicate to St. Cornelius, Patron Saint of Farm Animals.

Then, before I make the most awesome World Vegan Day Dinner Ever,

acorn squash stuffed with quinoa, peppers and vegan cheese.

I'll stop and say a short vegan prayer before the vegan shrine. Every vegan home has a shrine where we can pay homage to our Vegan God.

The prayer is something like this:

Then I'll watch a bunch of tv and go to bed.

Happy World Vegan Day!!

Foodie Friday - The Beachcomber Winnipeg

Anyone from Winnipeg who is a normal age (i.e.. not 15) will remember the Beachcomber. Nestled in downtown, sub zero Winnipeg was a little exotic slice of tropicalTiki heaven where Winnipegers went to eat sweet and sour everything and have cocktails in coconut shaped mugs.

Welcome to exotic paradise

This place was magical.

I probably only went twice in the whole time it was open, but it has been in my heart and memory since the first time I crossed the wooden bridge from the hostess stand and into the "star" lit dining room below.




It was like Bali Hai threw up in there, but in a really good way.

The quintessential 60's restaurant, the Beachcomber served up Polynesian cuisine that was probably a fair stretch of the term Polynesian. And likely, of cuisine. I was a kid when I was there so the only thing I remember is the ambience. Because that's all that really matters.

There were fake stars in the ceiling, palm trees, a little waterfall,  goldfish pond, and puffer fish lamps hanging from the ceiling. 


The Beachcomber closed it's doors in the 1980's, likely to make way for something truly inspired like a Moxy's or Coffee Time. It's time had come, I suppose, but I really believe that there needs to be such a place again. If I had had 50 million dollars, I would open up a Beachcomber on Queen West and the hipsters would flock like flies.

all Beachcomber photos from www.tikiroom.com

fancy, but my pantyhose would for sure snag on those kinds of chairs.

In homage to the Winnipeg haunt I have on offer for you today a veganized version of a  Polynesian dish that never, ever would have been served there. There are a bloody lot of ingredients, so I hope you appreciate it. I also included a cocktail for those of you who like to drink. I mean, like to drink A LOT. And out of a hula girl's skull.  I'm talking to you, Cheryl McKinnon.



I chose to sautee the veggies in broth as opposed to oil to cut down on the fat and calories. By sauteeing the tofu in a broth, you'll still get a nice "fried" taste that will fool your brain into thinking you're eating something way more naughty. However, you are free to use as much oil as you want. It's your life. Go ahead. Defy me.


Vegan Rice Bowl Homage to The Beachcomber.


Yield: 4-6 servings

Ingredients:

Stir-fry Vegetables: (veggies cut into bite size pieces)

1 zucchini
1 yellow squash
4 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
2T canola oil or 1/4 C vegetable broth (a bit more if necessary)
salt and pepper to taste

Barbecue Tofu:

8 oz extra firm tofu, drained pressed of all water
¼ cup Hoisin sauce
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Sriracha (Chinese chili sauce)
1 clove garlic, minced
3 T flour 
1/2 cup panko crumbs
1 C pineapple chunks
2 T Canola oil

a bunch of cilantro

How To:

Prepare brown rice according to package directions to serve 4-6 people.


mix panko crumbs and cornstarch in a bowl and set aside.


Stir-fry Veggies
1. Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.
2. Slice carrots into ¼ inch slices.
3. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:
1. Cut tofu into 1-inch cubes.
2. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic. Bring to boil and then remove from heat to let cool.
4. Coat tofu with barbecue mixture and refrigerate for at least 2 hours.
5. Coat Marinated tofu in panko and cornstarch mixture and pan fry in canola oil.
6. Add pineapple chunks and stir a few times to warm, and set tofu mixture aside, tenting with foil if necessary.
7. Wok-fry vegetables in broth or canola oil and season with salt and pepper. 

To serve, put rice in separate serving bowls or plates, top with veggies. Place tofu and pineapple on top of veggies and garnish with cilantro. Serve with extra hot sauce if desired.

cooking up the bbq sauce.

so much going on.

this is what stir fried veggies might look like.

Mmmmm

tried to get close up, but len kept fogging up.

For those of you who like pina coladas, and getting caught in the rain, here's a vegan pina for you to get your drink on. Check out the recipe HERE

I added a frozen banana, a little less coconut and a lot less rum because I'm a light weight.

I do not like making love at midnight in the dunes of the cape.

Of course, this is not to be confused with This Beachcomber, who I really was ok not ever having to watch again:

Foodie Friday - My Mad Mexican Obsession and Recipes for Such.

I have recently discovered the avocado.


I spent most of my younger years (the years leading up to about 2 months ago) eschewing all things avocado because Weight Watchers tells me that it's "faaaaaahttening".


I was trying some samples at my local natural foods store and they had Mad Mexican Chunky Guacamole and Taco Chips on for offer. As it was free, I had to give it a try.

I swear I saw God.


This is the best, most creamily delicious green crud you will ever scoop up on a taco chip in your whole life. Or at least it was in mine. So far. Which isn't saying much as I have hardly ever had guac before. But let us not distract ourselves from the task at hand: Worshipping Mad Mexican Guac and Chips.


The chips and guacamole lasted about 10 minutes once I got it home. I think it's supposed to serve 6. Or 20. Probably 20. It is that good.


I knew I couldn't justify snacking like that too often/ever again, so I wanted to come up with more healthy, balanced ways of sneaking this delicious elixir into my meals.


I knew I'd have to forgo the chips. Period. Too bad. They rock.


So I came up with a couple recipes that could accommodate My New Love.







I cooked up these Black Bean Quesadillas with Spinach and Guacamole in an effort to justify my fix. The beans for protein, the greens for, well, greens, and the guac for my ever nagging jones.


I started with a basic recipe from the nice lady over at Olives For Dinner, and made my adjustments from there. Her recipe calls for four times the amount of spices, which makes me think it must be a type-o and I reduced it drastically. It would have been overpowering, I think, otherwise.

INGREDIENTS

1 tsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

1 tsp salt

1/2 red onion or 3 small shallots, chopped

4-6 cloves garlic, sliced

1 can black beans, rinsed and drained

1 cup chopped spinach or chard (I used chard)

12 cherry tomatoes, halved

Pepper Jack daiya

Mad Mexican Guacamole or some other inferior guac that you like.

8 whole grain tortillas

olive oil

to serve: fresh cilantro, vegan sour cream, salsa

METHOD

Preheat your oven to 400. Combine spices together in a small bowl. Set aside. 

Heat about half tablespoon of olive oil in a large skillet over medium heat. Add in the onions saute until soft. Add in the garlic and saute for a minute more. Add the spice blend to the skillet and mix well, sauteing about a minute more. 

Add in the black beans and spinach, along with about 4 Tablespoons water. Saute for a few minutes until greens are slightly wilted, but still bright green. Remove from the heat and throw in the tomatoes.

Place a tablespoon of oil onto a cookie sheet. Place the tortilla onto the oil and swirl it around, and then flip it over. Place into the oven to bake for 5-7 minutes, or until slightly browned. Remove from the oven and repeat oiling a fresh tortilla. Place a generous amount of the skillet mixture onto the tortilla and place into the oven. Bake for 7-10 minutes. Remove from the oven and sprinkle with a handful of the daiya and some chopped fresh cilantro. Spread a generous amount of Mad Mexican Guac on one of the first baked tortilla , turn over and place the cooked tortilla on top. Slice into quarters with a pizza wheel or very sharp knife.

Serve with vegan sour cream and salsa.

Easy Delicious Appetizers using Mad Mexican Guacamole Because it is Freaking Awesome.

Ingredients:

Ace Bakery Rosemary and Sea Salt Crisps

--->

Hummus - home made or store bought

Mad Mexican Guac

Cherry Tomatoes, diced

Cilantro

Spread hummus and then guac on as many crisp bread pieces as you intend to serve/cram into your cake hole. Top with tomatoes and cilantro. Fill gullet.

I have recently sampled Mad Mexican's Two-Way Jalapeño Black Bean Dip. The wheels are already turning.

Serving Size 1 1 quesadilla (0g)
Servings Per Container 4

Amount Per Serving

 Calories from Fat 150

Calories 410

%Daily Value*

26%

Total Fat 17g

20%

Saturated Fat 4g

Trans Fat 0g

0%

Cholesterol 0mg

33%

Sodium 800mg

17%

Total Carbohydrate 50g

40%

Dietary Fiber 10g

Sugars 5g

Protein 12g

Vitamin C 20%

•

Vitamin A 0%

Iron 15%

•

Calcium 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:

	Calories:	2,000	2,500
Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carb		300g	375g
Dietary Fiber		25g	30g

*nutrition info not for sure, for sure.