So, I had some ripe bananas, finals and stress.
What better way to beat the two, but to bake some bread.
I baked some guilt free, vegan, banana, walnut, coconut, and dark chocolate bread with white and whole wheat flour and ate guilelessly, while I stressed out over my finals!
I followed the recipe almost to a T.
You can find the full recipe here.
So, last weekend, I met up with my old co-workers for a bagel brunch….
I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.
and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦
We will miss you, Bao Bao!
I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!
Here are some favorite recipes from 2016.
In January, I Â kicked off the year, Â with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!
I even tried two roll recipes: Jalapeno, Scallion and Garlic and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!
I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)
Another fun recipe in February from the beach body diet was the Brown Rice Paella.
March was all about Cauliflower Nirvana. Period!
Come April, I put all else aside for a two week vacation down under. What an incredible trip!
May is always, typically about Cherries.
I also experimented with other recipes like Mango Coconut Scones
And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂
Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.
I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!
August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.
Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.
And these delicious Cherry Friands!
And another variation of the Quinoa Bisibele Bath.
October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!
November was incredibly busy. Come December, I did try the Tian.
But, December is all about the holidays… about Airplane Cookies!
Have a very Happy New Year!
Hope to see you back here next year!
I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…
The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.
It’s savory, fun and delicious with some soup for that office day meal!
Go here for the recipe.
Enjoy!
Links:
Check out A Soup A Week for some delicious soup recipes!
Fun recipes from last May…
Farro & Sun Dried Tomato Foccacia
Eggplant and Tomato Gratin
Rosemary Scented Vegetable Phyllo Tart
Stuffed Tomato
I am off to a good start in 2016. Â The black-eyed peas and collard green soup was just perfect.
Healthy, filled with all the good of beans and greens to jump start the New Year.
This is my first time baking rolls, and the jalapeno rolls with part whole wheat turned out totally awesome!
I just couldn’t stop eating them, once I got them off the oven 🙂
I am always looking for jalapeno bread recipes without any cheese, and this was an easy to follow recipe.
I followed the recipe as-is from Vegan Richa’s website, with only one minor change: I used a whole jalapeno. Â You can find the recipe here. Makes six delicious jalapeno rolls!
I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.
Here are some of my most favorite recipes…
APPETIZERS & SNACKS
GRAINS:
BEANS & LENTILS
Cauliflower, Kale, Chickpea  Curry Pot
Black-Eyed Peas and Greens with Navrattan Spices
JAMS & JELLIES
Anise Flavored Kumquat Marmalade
DIPS & SAUCES
Sun-dried Tomato and Jalapeno Hummus
WRAPS & SANDWICHES
CASSEROLE
Zucchini and Yellow Tomato Gratin
DESSERTS
Cherry Swirl with Dark Chocolate & Cherry Bits
BREADS, COOKIES & CAKES
Farro and Sun-dried Tomato Foccacia
JUICES & SMOOTHIES
CURRIES & MORE
SALADS
SIDES
Honey and Sriracha Roasted Brussels Sprouts
SOUPS
WHAT’S POPULAR WITH YOU?
Spicy Chickpea and Brussels Sprouts Soup
HAPPY HOLIDAYS!
I came across this bread, along with other breads in the latest Prevention Magazine. I really wanted to bake the cranberry bread, but instead, I opted to bake this one. I had the oven all fired up anyway, as I roasted root vegetables for a pot of Roasted Root Vegetables with Kale and Lentil soup for the week.
As always, I made changes. Here’s how I baked mine…
Ingredients:
1/2 cup whole wheat pastry flour
1/2 cup almond meal
1/2 + 1 tbsp cup rolled oats
1/8 cup brown sugar
2 tbsp flaxmeal
1/2 tbsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon
2 large eggs
1/4 cup milk
1/4 cup vegetable oil
1/2 tsp almond extract
1/6 cup each, raisins, pepitas, dried cherries, raw almonds and coconut. I swapped in cherries and coconut since I didn’t have apricot.
Pre-heat oven to 350 degrees F.
In a large bowl, mix flours, sugar, baking powder, oats, flaxmeal, salt and cinnamon. In a separate bowl, whisk together milk, oil, eggs and almond extract. Combine with flours and mix well. Fold in nuts and dried fruit.
Grease a baking pan and pour the mixture evenly. You can sprinkle some fruit and nuts on top, which I missed.
Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.
Remove from oven and cool.
Enjoy for breakfast with a hot cuppa tea or during the afternoon slump!
It’s October. Fall. And grocery stores have exploded with pumpkins of all sizes, shapes and varieties. I picked up not one, not two, but three different varieties!
I had family visiting the last few days, and after trying some different recipes such as this one, I decided to try my hand at making some home-made pumpkin puree and baking bread. The recipe had to be vegan, since as I learned they didn’t eat eggs!
I used the Pioneer Woman’s steps to make pumpkin puree. And loosely followed this recipe for the vegan version.
Ingredients:
1.25 cups whole wheat pastry flour
0.25 cup olive oil
0.25 cup maple syrup
1 mashed ripe banana
1 cup pumpkin puree
1.5 tbsp flax meal
1 cup + 1tbsp rolled oats
1/2 cup + 1tbsp almond meal
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp pepitas
some walnuts or pecans
1 tsp pumpkin spice
0.5 cup water
Pre-heat oven to 375 degrees, and prepare a loaf pan.
Mix flaxmeal with 4 tbsp water. Add pumpkin puree, mashed banana, olive oil and maple syrup. Whisk.
Add brown sugar, baking powder, cinnamon, pumpkin spice and continue to whisk.
Add water, oats, almond meal, and flour. Mix well.
Pour the mixture into a loaf pan, sprinkle some pepitas and nuts and bake for 40-50 minutes until cooked.
Serve warm. Enjoy!
Happy Fall!
Notes:
Next time, I’ll add some walnuts to the mixture.
See Also:
Mediterranean in May
From the book Vegetarian Times Cooks Mediterranean.
Ingredients:
1 1/3 cup lukewarm water
1 packet active dry yeast
1 tsp salt
2 cups all purpose flour
1 1/2 cups wheat flour
Pour water in a large bowl or kitchen aid mixer. Sprinkle with yeast. Whisk to dissolve. Add salt and stir. Add the flours. Stir until dough forms into a ball.
Turn dough onto a lightly floured board and knead for 5-8 minutes or use a kitchen aid mixer.
Lightly grease a bowl with oil. Transfer dough to the bowl. Cover with a wet towel in a warm place and let rise for an hour.
Fly 'n Cook 