April 12th, 2006

Banana bread with agave nectar instead of sugar

I want to make banana bread and have many, many recipes that call for sweetener/sugar. However, I want to make this for someone who is diabetic and plan to use agave nectar instead of granulated sugar. Are there any adjustments that I need to make (adding more flour, etc) if I am replacing a dry ingredient with a wet one?

Does anyone usually leave out sugar completely in banana bread and just rely on the natural sweetness of the bananas? How does that work out?

The Wellness Encyclopedia of Food and Nutrition

I've been meaning to recommend this book here forever and finally remembered to today! I don't know if anyone out there has a copy, but the The Wellness Encyclopedia of Food and Nutrition has become one of my best friends in the kitchen. It is a huge book, with a section on almost any fruit, vegetable, grain, nut, legume (and meat, dairy and eggs!) with tips on how to pick the best one at a market, storage, preparation and serving suggestions. There are also tables with nutritional info and tables which compare the vitamins and such in various fruits, grains, etc. I just thought I would spread the word!

Fast, Healthy, Indian Fooooood

Last night I made an Indian Goan “Fish” Curry organic spice packet from Arora Creations. They cost about $4 a pop (which is a lot when you consider a single spice costs about the same per jar), but make for an easy and delicious dinner. The package suggests mixing the spices with lemon and olive oil so we did and added it to our mega broccoli and asparagus stir fry-steam. It was fantastic and super easy to whip up. Oh, and it tasted like it was mostly spices with very little salt.

Gourmet Baby Potato and Green Bean Salad

This is something my mom has been in warmer weather since I can remember. I personally never liked potato salads, except for this one. I don't know her original recipe, but the one I've put together is very similar to it, with a few adjustments (she used just red potatoes). Not exactly something that was difficult to veganize, but very tasty. This tastes better a day or two after it's made because the vegetables absorb the flavors when you let it sit in the fridge.

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How to Make It:

Boil 2 or 3 lbs. of baby potatoes (various colors like white, red, and purple, or just red) for about 16 minutes. While doing this cook several handfuls of fresh greenbeans. When vegetables are soft, rinse with cold water and allow to cool. Make dressing using balsamic vinaigrette, lemon juice, dijon mustard, vegan worcestershire sauce, and minced garlic. Chop up some fresh basil. Toss all ingredients together.

Peanut Butter + Molasses + Banana = Amazing

I ate this as a wrap for breakfast and then thought about it all day. I craved more so badly!

If I had any idea at all how to make crepes, I'd make this as crepes instead and serve it as dessert.

Vegan Peanut Butter Molasses Banana Wrap

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