Vegan Zucchini Banana Bread

Here's a new post after more than a week. I've decided to experiment with vegan baking this time. I started with a regular banana bread recipe and adjusted the ingredients until I got this. I must admit that it turned out a little dense in consistency so I think this recipe still needs a little tweaking:

Vegan Zucchini Banana Bread

1/2 cup canola oil
1/2 cane sugar
1 tsp vanilla extract
1-1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 Tbsp corn starch
4 very ripe bananas (or 1-3/4 cups)
1-1/2 cups shredded zucchini
2 Tbsp sesame seeds

Shred zucchini and mash the ripe bananas.


Mix together canola oil, sugar, whole wheat flour, baking soda, corn starch, and sea salt.


Add the mashed bananas...


...and the shredded zucchini.


Mix thoroughly.


Transfer batter into a a baking pan and top with sesame seeds.


Bake for about 60 minutes or until a skewer comes out clean after insertion.


Allow to cool and slice.


Enjoy plain or serve with apple sauce:)

Vegetable Flat Bread Pizza

Here is something quick and easy if you have some pasta or pizza sauce in your pantry. In my case, I used homemade left over pasta sauce. The toppings can be improvised, but below are what I used. Served with a salad, this pizza is the perfect size for 2 people. As for the crust, lavash makes is great if you like a pizza that is thin and crispy along the edges...and not much bread.

Let us get started:

Vegetable Flat Bread Pizza

• Lavash (about 12"x16" bought from Trader Joe's)
  
• Pizza sauce (left over creamy pasta sauce)
  
• Sun dried tomato
• Fresh basil
• Yellow squash
  
• Fresh garlic
• Mozzarella cheese
• Parmesan cheese
  

First, gather all your ingredients. Wash and slice your vegetables.





Soak the sun dried tomatoes for about 25 minutes in warm water before julienning and cut fresh garlic into slivers. Spread pizza sauce onto lavash...



...and sprinkle on sun dried tomatoes and garlic.



Add fresh basil...



...as well as small slices/shreds of Parmesan and Mozzarella.



Finally, place slices of yellow squash on top of everything. I like to place a vegetable on the very top to prevent the cheese from burning.



Bake at 350 degrees Fahrenheit for about 8-10 minutes. Slice and devour:-D

Avocado Shrimp Salad

Here is salad number 2 also served with blue corn tortilla chips:

Avocado Shrimp Salad

• 8-10 jumbo shrimp
• 1 large avocado
• 1/3 cup sweet corn
• 1/4 cup chopped red onion
• 1 chopped pickling cucumber
• lime
• salt

Flash boil the shrimp in salt water and rinse in cold water to cool. Chop red onions and pickling cucumber. Boil sweet corn for about 2 minutes and also rinse to cool.

Combine corn, red onion and cucumber in a large mixing bowl. Add lime juice to taste.

Mix in half of the shrimp (either chopped or halved) and leave the rest aside for garnish.

Cut open avocado and remove pit. Score the inside into cubes and scoop out with a spoon. Mix with the rest of the ingredients. Add salt and more lime juice to taste. Be sure to perform this step last (or when you are ready to serve) to avoid avocado discoloration.

I also served this salad with blue corn tortilla chips:)

Salmon Potato Salad

With Summer just around the corner, I thought I would make a couple of salads. Here is the first of my creations:

Salmon Potato Salad

• 1/2 can canned salmon (15 oz)
  
• 1 large (red) potato
  
• 1/3 cup chopped celery
• 1-2 stalk(s) chopped scallions
• *1 oz. creamy hot sauce (ranch + hot sauce)
  
• salt & pepper

*the sauce I used was left over from a Peruvian chicken restaurant



Chop potatoes into cubes and boil in salt water for about 10 minutes or until tender. Chop celery and saute with a little salt and pepper for a few minutes. Be sure not to overcook so that it remains slightly crispy. Cool both ingredients.



Chop scallions into small pieces and place in a large mixing bowl. Add potatoes, celery, canned salmon and creamy hot sauce. Add salt to taste (although I did not add any).


Mix thoroughly and serve immediately (or chill in refrigerator if needed). I chose to serve mine with blue corn tortilla chips.

(Bittersweet) Cherry Pistachio Chocolate Bars

I was preparing for a weekend hike when I decided to make these bars. I wanted something that would provide energy quickly and is easily digestible...so here we are with these bittersweet chocolate bars. I started with my last brownie recipe and "fudged" it, using as much organic ingredients as possible.

(Bittersweet) Cherry Pistachio Chocolate Bars

• 3/4 cup cocoa powder
• 1/4 cup butter
• 1/2 cup maple syrup
• 1/2 cup natural cane sugar (optional if you would like it sweeter)
• 1/4 cup heavy cream
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup whole wheat flour
• 3/4 cup instant oatmeal
• 1/2 tsp salt
• 1/3 cup pistachios
• 1/3 cup dried (bing) cherries

Preheat oven to 350 deg Fahrenheit. Grease and flour a 9×13-inch baking pan. I used a rectangular pyrex container that measures about 8" x 10."

In a large bowl, melt butter (I used a microwave for about 30 seconds) and then combine/mix with cocoa powder. Add cream and vanilla extract. In a medium sized bowl whisk together the eggs and the maple syrup (and optional sugar). Slowly stir the egg mixture into the chocolate mixture. Add the whole wheat flour, oatmeal, baking powder and salt. Stir to combine.

Fold in the pistachios and dried cherries, saving a small handful to chop up for topping the brownies if you wish. Pour the batter in the pan. Sprinkle with remaining pistachios and/or apricots (optional).

Bake for about 20 minutes. Remove from the oven and allow to cool. Cut into bite-size bars once it has cooled.

Taste and pack for hike...or simply enjoy with ice cream or milk.