BEST Vegan Banana-Apple Bread

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On a lighter note from yesterday’s post about how a previously undetected congenital defect caused me to almost lose my precious boy…

It’s been a while since I posted a recipe and even longer since I actually baked (unless it was for the Angel Boys), so this is a milestone.

I was invited to a neighborhood socially distanced party and thought I’d bake something to promote the vegan life.

Since I REALLY hate it when you search for a recipe and have to scroll down about five miles of blah, blah, blah to get to the actual ingredients and directions just to hold you hostage, I won’t do that to you. You’re welcome.

It’s my own creation, my own experiment, and I hope you enjoy it as much as my friends did! It always amazes non-vegans that desserts don’t need eggs or dairy to taste delicious.

BEST Banana-Apple Bread (Vegan)

2 ripe bananas
1 apple
1/3 cup vegetable oil
1/2 cup dark brown sugar (you could substitute any kind of sugar. If you sub agave, add a bit more flour)
1 tsp. vanilla
2 tsp. cinnamon (we like a lot)
1 tsp. baking soda
pinch sea salt
2 cups flour (I used whole wheat; you can use white or any combo)

Core and cut apple into chunks. Put oil and apples into a Bullet or a blender to make a slurry. You can also grate the apple but I find this way works great.

Empty into a mixing bowl where you’ve already mashed the two bananas. Add vanilla and sugar. Mix well. Add cinnamon, flour, salt, and baking soda. Mix to combine but don’t overmix. Stir just until all the flour is incorporated. If the batter seems a bit dry, add a couple tablespoons of plant-based milk.
**This is where you can get creative and add things like raisins, nuts, coconut, other dried fruits.

Spray oil into a loaf pan and spoon in batter. Sometimes I sprinkle a little cinnamon sugar on top prior to baking or I ice it after with a simple glaze of powdered sugar and lemon or orange juice. This time I sprinkled.

Bake at 350 degree preheated oven for about 30 minutes until toothpick comes out clean. Don’t overbake. These breads should be super moist.

Scrumptious Vegan Pesto

Although I usually make all the food I serve to my family from scratch, sometimes it’s nice to have a healthy vegan FAST option in my pantry.

Sauces ‘n Love sent me their Vegan Pesto to sample and review and it was the perfect choice for my tugboat man’s whirlwind visit home.

I wanted to prepare a homemade meal but didn’t have the time to spend hours in the kitchen. vegan pesto

There are only SEVEN ingredients!

Extra Virgin Olive Oil, Sunflower Oil, Basil, Pinenuts, Garlic, Salt, Black Pepper
Sauces ’n Love Vegan Pesto has the same authentic Italian flavor that’s been perfectly balanced with fresh basil, pine nuts and olive oil and garlic.
It has that rich flavor and texture of the best pesto sauces but without the cheese. Use this vegan pesto over pasta, salads, sandwiches or as a condiment.

I added a two tablespoons to a couple of hastily thrown together stuffed portobello mushrooms for an appetizer and it was delicious.

With Spring here and Summer not far behind, when was the last time you had a truly amazing vegan pesto on a warm day?

Sauces ‘n Love has a reputation for quality with fifteen Specialty Food Association Awards for superior gourmet flavor.

Check out the brand at www.saucesnlove.com.

Sauces ‘n Love Vegan Pesto with Asparagus with Mushrooms

Ingredients:

Sauces ‘n Love Vegan Pesto
8 oz. Linguine
1 bunch asparagus
4 oz. mixed mushrooms
1 Shallot (or onion)
3 tbsp. Extra virgin olive oil Salt & Black Pepper

Preparation :

Set pot of cold water (3-4 qts.) on high heat. Wash and dry asparagus, cut hard end off (3-4″), trim heads, and cut stem in 1/4″ cylinders. Cut heads in half, lengthwise. Slice shallot thinly. Trim mushroom stems, rub head with damp paper towel, removing any dirt. Roughly chop mushrooms.

Actions: In skillet heat 3 tbsp oil on Medium.

  1. Saute’ shallots for 1 minute stirring, add asparagus cylinders (retain the heads), cook for 2 minutes, stirring.
  2. Add salt to boiling water, add pasta and set timer according to instructions on package.
  3. Add mushroom to asparagus, cook for 5 minutes. Adjust for salt and pepper
  4. Add Sauces ‘n Love Vegan Pesto and asparagus heads, bring to gentle simmer, add 2 tbsp pasta water (more if you want the sauce thinner)
  5. Drain pasta, add to sauce and gently coat by stirring medium heat.

Presentation : Serve on warm plates, decorate with a sprig of your favorite herb. We like everything a bit spicy, so just added a few hot red pepper flakes. Buon Appetito! (I was provided product to sample and review. Opinions are my own.)