I don’t care how you pronounce it, but I need to share my secret love for potatoes and there’s a recipe at the end.
Specifically, the much maligned WHITE potato: simple, sturdy, earthy.
On the last day of my most recent visit to the Angels, sadly, a very long time ago, DIL thoughtfully made a special going home dinner for me, all from scratch by the way, which made it even more wonderful.
There was vegan lasagna with a side of roasted potatoes and apple crumble. The lasagna was made with chard and kale from the garden and was SO VERY YUMMY and healthy.
Apparently (and rightly so) she thought I didn’t eat white potatoes because for the longest time, I would scowl at anything white: white rice, white flour, white sugar, white potatoes–as the source of empty calories, zero nutrition, and a great friend of diabetes. Not too healthy.
From the oven there emanated a most delicious perfume. I asked DIL what I was smelling and she said, “It’s roasted potatoes but you don’t have to eat them. I know you don’t like white potatoes.”
Not so fast, DIL.
I want to not like them, but I’m addicted to French fries (has anyone ever seen me hoard them? It’s not a pretty sight.) I actually dearly love white potatoes, but I try NOT to eat them and have some semblance of self control, like I say I don’t eat chocolate, only because I have no off switch. Once I start eating chocolate, I can’t stop. I don’t ever have any around because of my lack of restraint, which is also the reason why I buy Halloween candy like Skittles and other stuff I don’t like so I won’t be tempted.
OK, enough of the sidebar; back to the story of the roast potatoes.
Dinner was ready and we were setting the table. I was actually STARVING and had most likely once again forgotten to eat for the entire day.
DIL handed me a bowl of roasted potatoes and before they even reached the dining room table, I had eaten EVERY SINGLE ONE.
I brought the empty bowl into the kitchen and asked DIL where I could get seconds. She took one look at me and the empty bowl and started laughing.
“That was a sharing bowl! Did you eat all of them?”
“Well, yes, oops, sorry! I didn’t know they were for sharing!”
“T, Grandma ate ALL the potatoes!”
“YOU DID? HEY DAD, GRANDMA ATE ALL THE POTATOES IN THE SHARING BOWL! SHE REALLY DID!”
I hadn’t tasted anything so delicious in FOREVER; OMG they were so good, I’ve been thinking about them ever since I came home.
And by the way, I had never heard of the term “sharing bowl” before that day. It must be a British thing, as DIL is from the UK.
I finally broke down and bought two WHITE IDAHO potatoes and since it’s a bit rainy today and not devil hot, I’ll attempt a recreation of DILs heavenly dish. I’m even going to add salt and that’s also something I rarely do.
They tasted pretty yummy, but to be honest, not quite as good as DILs, but maybe that’s because it’s such a treat for me to have someone else cook, ‘cos I usually have that job.
YES! It’s so simple and so healthy, a wonderful baking activity to do with children.
It’s your decision whether to stick with three basic ingredients or add extras. They can be as elaborate as you want.
The best part of this recipe is that it uses ZERO sweetener, however if you add granola, remember that it’s most likely made with sugar or honey. I don’t have gluten issues, but I guess you could call this technically a gluten-free recipe.
The secret to success is VERY ripe bananas, the kind that you’d only use for banana bread or think about tossing into the compost. That’s the level of ripeness we’re looking for here.
3 Ingredient Vegan Banana Oat Cookies
-1-2 very ripe bananas -1 cup rolled oats (not quick oats) OR 1/2 cup oats and 1/2 cup granola, mine contained raisins. -1/2 cup chopped nuts, I used raw almonds.
Directions: Mash bananas, stir in oats and nuts. (I sprinkled in 1 teaspoon cinnamon.) Other additions could be raisins, flax/chia/hemp seeds, other dried fruit, coconut.
Mix all ingredients together in a bowl, chill for 30 minutes or so; then drop by a full teaspoon on parchment covered baking sheet. Bake in preheated 350 degree oven for 11-15 minutes, depending on your oven’s thermostat. Let cool on baking sheet before storing.
NOT Awkwafina, one of my fave actors and comedians from one of my all-time fave films, Crazy Rich Asians.
And not a beautiful Paso Fino, either. I had never heard of that breed as I’m not a very horsey person but I met one while hiking at the Daley Ranch and fell totally in love. He was the most gorgeous creature I’ve ever seen and I couldn’t stop petting him. He was all dressed up in a shiny silver bridle. I’m mostly afraid of horses because they’re so big but this guy was gentle and affectionate.(This isn’t the horse I met; this pic is from Wiki.)
No, what I’m talking about is AQUAFABA. I don’t know how it is that I’ve never heard of it, but that’s the truth. It slipped right by me, like the noxious slime that it is.
Up until now, I thought that the viscous liquid in cans of garbanzo beans was vile and slippery and I drain them IMMEDIATELY before making hummus or veggie burgers.
Who knew that some brilliant person must have thought to herself, “Hmm, what if I whip this shit up into a frothy mass and use it as a vegan replacement for egg wihites?”
And who came up with the NAME??? Aquafaba?
I(t reminds me of that stuff I put on my lips ‘cos it’s so dry in SoCal: Aquaphor…)
I would really like to have a chitchat with that person because my unimaginative brain does NOT work that way.
My brain is more like “EWW, gross.”
I promise to try it in a recipe and post the results. I’d like to see how it compares to egg whites in a lemon meringue pie or a chocolate mousse or marshmallows. Apparently, it’s virtually calorie-free, so that’s a plus.
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
1/3 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.
Not too long ago, I was walking on the beach and saw this van and it piqued my curiosity:
What is the Animal News Van?
The Animal News Van (ANV) is Last Chance for Animal’s education and news reporting tool.
Partnered with the LCAnimal.org website, it effectively educates millions of people in Southern California on animal issues.
The van’s TV screens, speaker system, and LED message board impart important information. It is the first of its kind on the West Coast, reaching people across cultural and economic lines.
What Does the ANV Educate About?
The ANV educates the public about the plight of animals used in modern society for food, entertainment, clothing and scientific curiosity.
The ANV is committed to disseminating truthful information and promoting conscious, informed lifestyle decisions in order to improve the manner in which animals are treated in the American culture. Millions of dogs, pigs, rats and other animals will be grateful when human compassion and understanding finally reaches out its arms to embrace them. (Info from LCA website.)
I’ve been involved in animal activism for a long time, but I had never heard of Last Chance for Animals, so when I got home, I researched the organization and learned about their mission statement:
Last Chance for Animals (LCA) is an international, non-profit organization dedicated to eliminating animal exploitation through education, investigations, legislation, and media attention. LCA believes that animals are highly sentient creatures who exist for their own reasons independent of their service to humans; they should not be made to suffer for the latter. LCA opposes the use of animals in food and clothing production, scientific experimentation, and entertainment and promotes a cruelty-free lifestyle and the ascription of rights to non-human beings.
Pretty cool, huh?
I reached out to local volunteers and offered to participate when there was an outreach event that needed some help. A couple weeks ago, there was an opportunity at the Escondido Street Fair, and I signed up for the morning shift.
It was a great opportunity to connect with the public and educate them about the plight of factory farmed animals and the myriad of vegan options that are cruelty-free and SO healthy.
We handed out lots of vegan chocolate chip cookies and plant-based “milk”.
If you’ve never heard of Last Chance for Animals, visit the website and get involved!
And they are DELICIOUS, much to even my surprise, haha.
I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.
There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)
I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.
Vegan Lentil Kale Cookies
Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.
Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.
Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.