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!

Advertisements

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!

Vegan Tortilla Soup | Recipe

Dinner. Was. Amazing!

We made tortilla soup using this recipe and it is now on our top 3 recipe list. SO good! We tweaked it a bit based on our likes and things we had/didn’t have on hand:

  • 1 tbsp EVOO (Didn’t actually measure)
  • 1 sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 4 small zucchini, chopped
  • 1 small purple bell pepper, chopped
  • 1 ear fresh corn
  • 3 tbsp ground cumin
  • 28oz can crushed tomatoes
  • 3 cups vegetable broth
  • 15oz can black beans
  • salt, pepper, crushed red pepper and garlic salt, to taste
  • chopped avocado, for garnish

We followed the directions on the original recipe and it was perfect! We didn’t make the tortilla strips this time, so I guess this isn’t technically ‘tortilla’ soup 🙂 I think I will try it next time. I’m excited to try and make my own tortillas to use!

Bean Burgers & Zucchini chips | Recipe

Tonight’s dinner was something I didn’t ever think I would eat: black bean burgers. They were surprisingly good! The flavor was amazing, but the texture definitely took a little getting used to 🙂

We started with this recipe, but of course tweaked it a bit. Once we mashed the beans and added the breadcrumbs (about half the breadcrumbs the original recipe called for) I added things to it like I would my regular hamburgers: ketchup, ground mustard, Pampered Chef smoky bbq rub, Frank’s hot sauce, pepper, garlic salt, etc. I never measure when I do this, so it’s hard to give an exact recipe. Just throw in whatever sounds good to you! I used my mandolin slicer for the onions before chopping into little pieces because I love the onion taste, but hate the texture. As I was sautéing them, I also added a clove of garlic.  We didn’t add the cracker crumbs that the recipe calls for because we didn’t have any, but I think it would have made them too dry anyway.

I read somewhere online that it’s hard to get rid of the ‘mushy center’ of bean burgers, so we flattened the patties out as much as we could while they cooked. I think it worked because we didn’t have that problem! We will probably make the patties a little smaller next time because the thin, crispy edges were the best part. Rather than the full burger set up, we just made the patties – I don’t know that we would have liked them as well if we had eaten them on buns. This way, we had no expectations of a traditional burger texture as we were eating them.

On the side we had one of my favorites: baked zucchini ‘chips.’ I sliced one zucchini using my mandolin slicer and it was enough to fill up my two largest cookies sheets with some left over. I normally toss the slices with melted butter before laying them on the parchment lined cookie sheet, then sprinkle them with parmesan cheese, garlic salt and pepper. To make these vegan-friendly I used EVOO instead of butter and left out the parmesan. They were just as good! I could have eaten both pans, but had to share with Blake 🙂

Tonight was our first night trying out the new organic ketchup. I’m a bit of a ketchup snob and typically only like Heinz. We bought the Greenlife store brand and I honestly couldn’t tell much of a difference! I think we’re getting the hang of this!

Pumpkin Oats | Recipe

I love all things pumpkin, and after seeing this and lots of pumpkin oats here, I knew I had to try adding pumpkin to my oatmeal! I used the Classic oats method shown in the video on Kath Eats (second link above) and adding the banana definitely helped make the oats more creamy/fluffy. I apparently wasn’t in the mood for exact measurements, but today’s bowl included:

  • 1/2 cup oats
  • 1 cup water
  • 1/2 banana, sliced
  • About 1/4 cup pumpkin
  • Splash of vanilla (I made myself, so no worries about HFCS)
  • Organic Turbinado raw cane sugar
  • Pumpkin pie spice
  • Cinnamon

I’m shocked to say I wasn’t thrilled with it 😦 Even after adding more sugar I couldn’t finish the bowl. It kind of felt like I was eating baby food! Haha. Not sure if I added too much pumpkin or not enough cinnamon or what. I will probably give it one more try using a bit less pumpkin, but looks like we will be having pumpkin muffins this weekend (on our ‘cheat’ day) to use up the rest of the can!