One Ingredient Vegan Banana Ice Cream | Recipe

This has got to be the easiest recipe of all time! If you have bananas that are a little too ripe, don’t throw them out – put them in the freezer! They will turn brown and look disgusting, but don’t worry 🙂 Once the bananas are frozen, peel them and place them in a food processor. After pulsing a few times, you may have to scrape the sides of your bowl. Expect to see a chunky mess! Pulse a few more times, and voila! Banana ice cream! It has the exact same consistency as soft serve.

(If you are worried about your food processor or blender being able to handle the frozen banana: Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Follow directions as usual.)

I didn’t love the plain banana flavor, so I added a blob of Justin’s honey almond butter. It was amazing!

You can eat it as is, or freeze for scooping. I haven’t tried it yet, but I have read a few places online that you can add cocoa powder to make chocolate ice cream. Can’t wait to try it!

Roast-less Roast | Recipe

This has become one of our all time favorite recipes. We make it at least once a week! We call it roast, but I really need to come up with a better name for it. Any ideas?

This is so incredibly easy to make – just dump it all in a pan and bake – and it is SO delicious.

Ingredients:

  • 3-4 Large Unpeeled Potatoes, Quartered
  • 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
  • 1/2 Large Onion, Quartered
  • 1 8oz. Box Portabella Mushrooms, Sliced In Half
  • 4 Cloves Garlic, minced (I use a Pampered Chef garlic press)
  • 1 Tablespoon Crushed Dried Rosemary
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Water
  • 1/3 Cup Soy Sauce (We use this soy sauce)
  • Salt & Pepper (to taste)

Cover with foil and cook at 425* for 45 minutes. Uncover and cook an additional 15 minutes.

Original recipe found here. We tweaked it a tiny bit – we use less carrots & potatoes and make more sauce.

Vegan, Gluten Free, Soy Free Lasagna | Recipe

Ok, I’m finally back with the lasagna recipe! I was really surprised at how easily this came together, and it was very good! My meat loving sister said she usually hates lasagna, but loved this one. The entire pan was gone in less than 24 hours between my sister and my husband 🙂

We use this organic brown rice pasta (purchased from Greenlife, not Amazon) and it was great! Had a good texture and flavor. We also use Daiya mozzarella cheese for the first time, after reading great reviews online. I was too nervous to taste it by itself, but it was perfect in the lasagna. Wasn’t quite as melty/stringy as real cheese, but I was pleasantly surprised at how much we liked it!

There isn’t really a recipe for this… I just put a small amount of sauce in the bottom of the pan, then layered the following ingredients until my pan was full/I ran out:

  • noodles
  • cashew ‘cheese‘ (similar to ricotta)
  • frozen spinach (thawed)
  • spaghetti sauce (we use Prego, which isn’t organic but meets our other requirements)
  • Daiya cheese

We topped it with the remaining Daiya cheese and baked uncovered at 375* for about 30 minutes.

We will definitely be making this again!