#banana prune muffins recipe
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Banana Prune Muffins Recipe
They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
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how to replace eggs in cooking and baking
There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.
each of the following substitute one egg in a recipe:
binding
Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.
- ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe
- 1 small banana, mashed
- ¼ cup applesauce
- 2 Tbsp. of corn-starch and 3 Tbsp. of water
- ¼ cup of avocado, mashed.
- 2 Tbsp. of corn-starch mixed with 3 tablespoons water.
- 3 Tbsp. of peanut butter or other nut butter.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
- A commercial egg replacer, eg. Ener-G Egg Replacer or The
Vegg.
leavening
Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.
Leavening eggs are the most difficult egg replacement, but there are a few options.
- 1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.
- Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.
- Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.
- Replace ¼ cup of carbonated water for each egg removed.
- 1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
moisture
Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.
- 1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.
- Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.
- Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.
- ¼ cup of silken tofu.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
commercial egg replacers
- ENER-G Egg Replacer – in baking.
- The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.
- Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.
- Orgran No Egg – Baking.
- Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.
- Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.
- Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.
- Neat Egg – used as a binder in recipes.
- Namaste Raw Goods Egg Replacer
- Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.
With thanks to the kitch’n, Wikipedia, the Spruce & One Green Planet.
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What are some creative ways to incorporate homemade nut butter with added protein into my diet?
Incorporating homemade hazelnut butter with added protein into your diet can add variety and nutritional value to your meals and snacks. Here are some creative ways to enjoy it:
Spread on Toast or Rice Cakes: Spread hazelnut butter on whole grain toast, rice cakes, or crackers for a quick and satisfying breakfast or snack. You can also top it with sliced bananas, strawberries, or a drizzle of honey for extra flavor.
Stir into Oatmeal or Yogurt: Mix hazelnut butter into your morning oatmeal or yogurt for a creamy and nutritious boost. Add a sprinkle of cinnamon, chia seeds, or chopped nuts for added texture and flavor.
Blend into Smoothies: Add a spoonful of hazelnut butter to your favorite smoothie recipe for a rich and creamy texture. Combine it with ingredients like banana, spinach, protein powder, and almond milk for a delicious and protein-packed drink.
Use as a Dip: Use hazelnut butter as a dip for fresh fruit slices, such as apple, pear, or banana. You can also dip pretzels, celery sticks, or carrot sticks for a savory and satisfying snack.
Incorporate into Baked Goods: Use hazelnut butter as a substitute for traditional nut butters in baked goods like cookies, brownies, or energy bars. It adds a nutty flavor and moisture while increasing the protein content of your treats.
Mix into Salad Dressings: Incorporate hazelnut butter into homemade salad dressings for a creamy and flavorful twist. Combine it with olive oil, lemon juice, garlic, and herbs for a delicious dressing to drizzle over salads or roasted vegetables.
Add to Sauces and Marinades: Use hazelnut butter as a base for sauces and marinades for meat, poultry, or tofu dishes. Combine it with ingredients like soy sauce, ginger, garlic, and sesame oil for a flavorful and protein-rich sauce.
Make Hazelnut Butter Cups: Create homemade hazelnut butter cups by filling mini muffin liners with a layer of melted chocolate, followed by a spoonful of hazelnut butter, and another layer of chocolate on top. Refrigerate until set for a delicious and indulgent treat.
Stuffed into Dates or Prunes: Stuff pitted dates or prunes with hazelnut butter for a quick and nutritious snack. You can also roll them in shredded coconut or cocoa powder for added flavor.
Spread on Pancakes or Waffles: Spread hazelnut butter on pancakes, waffles, or French toast instead of traditional syrup for a nutty and protein-rich topping. Add sliced fruit and a drizzle of maple syrup for extra sweetness.
These are just a few creative ways to incorporate homemade hazelnut butter with added protein into your diet. Feel free to experiment with different recipes and flavor combinations to find what works best for you!
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Recipe : Chocolate Banana Prune Muffins
Recipe : Chocolate Banana Prune Muffins
Ingredients:-
1½ cup, all-purpose flour
2 nos, ripened big bananas, mashed
1 cup, Del Monte prunes, chopped
175 grams, dark chocolate, melted
½ cup, butter at room temperature
2 eggs
½ cup, sugar
1 teaspoon, vanilla essence
1 teaspoon, baking powder
½ teaspoon, soda bicarb
¼ teaspoon, salt
Method:-
Preheat the oven at 170 degrees C.
Sift together our, salt, baking powder and soda.
Cream together butter…
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What Andy Warhol Really Ate
Image courtesy of Burger King.
Andy Warhol was known to eat hamburgers, but they weren’t exactly his go-to meal. In his 1975 book The Philosophy of Andy Warhol (From A to B & Back Again), the Pop art pioneer wrote that he was not too keen on protein.
“I’ll buy a huge piece of meat, cook it up for dinner, and then right before it’s done I’ll break down and have what I wanted for dinner in the first place—bread and jam,” the artist wrote. “I’m only kidding myself when I go through the motions of cooking protein: all I ever really want is sugar.…People expect you to eat protein and you do so they won’t talk.”
But after watching the latest Burger King commercial, which premiered during Super Bowl LIII and declared in its slogan to “#EatLikeAndy,” you wouldn’t guess that the artist had tepid feelings toward meat. It features a clip from 1982 by Danish filmmaker Jørgen Leth in which Warhol slowly unwraps a Burger King delicacy, then sinks his teeth into it. As many outlets reported following the ad spot, Warhol actually preferred McDonald’s—but for its design, not the food. According to Warhol’s diaries and accounts from his friends and employees, he was not a die-hard burger fan. Instead, for much of his life, Warhol was known to eat very little, indulge in decadent desserts, and in his final years, avoid meat per doctor’s orders.
Campbell's Soup I: Vegetable II.48, 1968.
Andy Warhol
Hamilton-Selway Fine Art
Campbell's Soup I (Pepper Pot), 1968.
Andy Warhol
Collectors Contemporary
Warhol typically started his day (which often began in the early afternoon) with a bowl of Kellogg’s Corn Flakes or, later, peppermint tea and a toasted English muffin with marmalade. Unsurprisingly, he also frequently consumed Campbell’s soup, the subject of some of his best-known paintings. In the 2015 BBC Four documentary A Day in the Life of Andy Warhol, BBC correspondent Stephen Smith explained that Warhol’s love for the soup went beyond the aesthetics of the can; he saw it as “the food of life,” Smith said, “a square meal you could depend on.” And Warhol did, regularly.
He enjoyed fruits, too, like bananas (also unsurprising) and cherries. He once recalled eating so many cherries that he had to hide the bowl of pits from his sight. “That’s the hard part of overdosing on cherries—you have all the pits to tell you exactly how many you ate. Not more or less. Exactly,” he wrote. “One-seed fruits really bother me for that reason. That’s why I’d always rather eat raisins than prunes. Prune pits are even more imposing than cherry pits.”
Warhol also had an insatiable sweet tooth. “When I was a child I never had a fantasy about having a maid, what I had a fantasy about having was candy,” he wrote in The Philosophy of Andy Warhol. “As I matured that fantasy translated itself into ‘make money to have candy,’ because as you get older, of course, you get more realistic.”
RARE NEAR MINT, "Andy Warhol", Velvet Underground & Nico, UN-PEELED Banana Sticker Cover, Album LP, RARE NEAR MINT CONDITION, 1967.
Andy Warhol
VINCE fine arts/ephemera
NEAR MINT- "Velvet Underground & Nico", 1967, "PEELED" Torso/Black Banner Sticker, USA Mono Copy, MUSEUM QUALITY, RARE, 1967.
Andy Warhol and Lou Reed
VINCE fine arts/ephemera
In the book, Warhol also described his recipe for “cake”: “You take some chocolate…and you take two pieces of bread…and you put the candy in the middle and you make a sandwich of it. And that would be cake.” In the 1960s, he frequented the Upper East Side restaurant Serendipity for its speciality, a glass of frozen hot chocolate, which he indulged in at lunchtime.
Other days, however, Warhol skipped lunch entirely. Famously image-obsessed and known for having a daily speed habit, he would take the amphetamine Obetrol (which was branded as a diet pill) and regularly worried about his weight fluctuations in his diaries. In order to stay thin while eating out at restaurants constantly, he developed a strategy for maintaining his figure, which he called “the Andy Warhol New York City diet.”
“When I order in a restaurant, I order everything that I don’t want, so I have a lot to play around with while everyone else eats,” he wrote in The Philosophy of Andy Warhol. “Then, no matter how chic the restaurant is, I insist that the waiter wrap the entire plate up like a to-go order, and after we leave the restaurant I find a little corner outside in the street to leave the plate in, because there are so many people in New York who live in the streets.…So I lose weight and stay trim, and I think that maybe one of those people will find a Grenouille dinner on the window ledge.”
Torte a La Dobosch (from Wild Raspberries) (see Feldman & Schellmann IV.130.A), 1959.
Andy Warhol
Forum Auctions
Ice Cream Cone, 1959.
Andy Warhol
Susan Sheehan Gallery
While working, Warhol often ordered in from the health food store Brownies on East 16th Street near Union Square, when the Factory was there in the late 1960s and ’70s. (He wrote in his diaries in 1980 that he once sent singer Carly Simon to the store to pick up “health sandwiches.”) When Warhol moved the Factory to East 33rd Street in 1984, he wrote: “I’ll miss ordering out from Brownies, all the carrot juices and stuff. What’re we going to do for food in this new neighborhood? I’ve only seen greasy coffee shops.”
Beginning in the late 1960s, Warhol’s health declined due to the serious gunshot wound he suffered from Valerie Solanas in 1968, but also because of an unhealthy gallbladder—an affliction he inherited from his father. He was told he needed the organ removed in the ’70s, but due to his fear of death and hospitals, particularly following the shooting, he pushed it off until 1987. By the mid-1970s, Warhol was taking pills for his gallbladder before each meal, and he was also given diet advice from his doctors.
Dietician Amy Shapiro notes that people experiencing gallbladder issues are advised to avoid foods high in fat, and should instead seek out “low-fat, easily digestible foods such as simple carbohydrates,” as the gallbladder produces the bile the body needs for digestion. That Warhol was content to eat jam sandwiches for dinner makes sense, she said, because such foods will “more likely than not prevent a flare up.” Fat cuts of meat, she added, could cause the gallbladder to become inflamed.
Life Savers, 1985.
Andy Warhol
Collectors Contemporary
But Warhol often ignored his doctor’s advice. In April 1980, he wrote: “I’m eating the nuts and chocolate and all the things that I’m not supposed to eat because of my gallbladder, because I think the gallbladder pills are helping so that I can eat them. But I’m getting fat so I’ll have to stop.” And years later, in September 1984, he recalled eating chicken for lunch with his friend Benjamin Liu outside of the Whitney. “And a woman came by and saw me eating chicken and said ‘That’s a no-no,’ and she was right,” he wrote. “I’m not supposed to eat meat. But I’m trying to be more normal.”
Warhol reached a breaking point one evening in February 1987, after dinner with friends at the Japanese restaurant Nippon. He felt sharp pain and went home; he guessed it was “a gallbladder attack” and threw away his junk food. Two weeks later, he was admitted at New York Hospital to have his gallbladder removed, and died shortly after. The surgeon found that his gallbladder was full of gangrene, his body had never fully recovered from being shot, he was dehydrated, and had eaten very little in the month prior, as Dr. John A. Ryan told the New York Times in 2017.
So while these anecdotes only offer a few glimpses into Warhol’s diet, it’s safe to say that the slogan “#EatLikeAndy” certainly comes with more baggage than Burger King’s ads let on. And though it probably wouldn’t be wise to emulate these eating habits, they serve to remind us that the endlessly influential and legendary artist was only human.
from Artsy News
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Egg Substitutes for Cooking and Baking
New Post has been published on https://healingawerness.com/news/egg-substitutes-for-cooking-and-baking/
Egg Substitutes for Cooking and Baking
Reading Time: 5 minutes
Egg allergies are on the rise and one of the most common allergens in children, second only to dairy allergies. My most recent test showed that I had actually reversed my sensitivity to grains and dairy but still had a strong reaction to eggs. (A little parting gift from my autoimmune disease.)
Avoiding eggs can be inconvenient and difficult for the growing number of people with allergies. Many common baked goods, breaded foods, and breakfast dishes contain eggs. Thankfully, all is not lost, because there are great options for substitutes.
Egg Substitutes in Baking
Eggs are really two distinct parts: yolk and white. That’s why some recipes call for just one or the other. The yolk is fatty and helps bind while the white offers moisture and lightness (leavening). In most recipes that call for whole eggs, the eggs act in all three of these roles:
As leavener
As binder
As moisturizer
When replacing eggs in recipes consider what the role of the egg is before choosing your egg substitute. It’s not always easy to figure this out but here are some guidelines:
If the recipe does not contain another leavening agent (like baking powder), assume the egg acts as a leavener.
If the recipe calls for 3+ eggs, assume they act in all three roles.
If the recipe has little moisture besides eggs, assume they act as moisture.
If the recipe calls for just egg whites, they are probably used as a leavener (and moisturizer).
If a recipe calls for just yolks, they are for binding.
If you’re not sure, assume the eggs acts as all three and choose an egg substitute or a combination of them that cover all three functions.
What to Use Instead of Eggs
Whether you’re egg-free by choice or necessity, these egg substitutes are a great way to enjoy your favorite recipes.
In Baking Recipes
When you’re baking (cakes, muffins, quick breads, etc.), you can usually find an egg substitute that works well.
If an egg acts as a binder in a recipe, almost any of the below substitutes will work:
1 tablespoon ground chia seeds + ¼ cup of water (mix and let sit for 15 minutes)
¼ cup full-fat yogurt
1 tablespoon ground flax seed + ¼ cup water (mix and let sit for 15 minutes)
1/3 cup applesauce (will be more crumbly)
¼ cup pureed banana (obviously not what I use!)
1 tablespoon gelatin powder + ¼ cup water (mix and let sit for 15 minutes)
2 tablespoons dates, raisins, or prunes + 2 tablespoons water, pureed together
¼ cup peanut butter or almond butter
If eggs act as a leavening agent in the recipe, yogurt can be used or a teaspoon each of baking powder (or baking soda), white vinegar (or apple cider vinegar), and water (mix together).
When the egg is needed for moisture, yogurt, juice, applesauce, or pureed/ mashed banana should be used.
If you’re not sure, use more than one type of egg substitute. For example, use a gelatin “egg” (binding and moisturizing) and a leavening “egg” like yogurt (even if the recipe only calls for one egg… in my experience, it turns out fine!)
For coconut flour recipes, eggs are needed for both binding and moisture, so I typically use a chia, gelatin, and applesauce mixture.
For Breading
For breading, an egg mixture is often used, but there are some easy substitutions. My favorites are melted butter, coconut oil, or plain yogurt. Full-fat coconut milk also works.
For a more flavorful binder for breading, I mix equal parts mustard and honey or maple syrup.
In Omelets
For this one, you are out of luck! I haven’t found anything that replaces the eggs completely in taste or texture, but I’ve learned to love breakfast stir frys with many of the ingredients that would often be added to an omelet (peppers, onion, cheese, meat, spinach), sautéed together sans eggs.
I also think it’s time to buck the “eggs or cereal for breakfast” rule and consider that leftovers, stir-frys, and even salads can be excellent healthy breakfast choices!
Here are some of my favorite egg-free breakfast recipes to try:
Wellness Bars – These do have a fair amount of sugar from dates but when paired with a high protein food (like homemade sausage) they are a healthy breakfast.
Protein “Brain Power” Smoothie – Just leave out the egg yolks and you have a filling and delicious breakfast smoothie that won’t make you sick.
Chia Seed Pudding Parfait – For something a bit different, try this pudding as a parfait. Add nuts, berries, coconut, or whatever you have in your pantry, for a tasty egg-free breakfast.
When you can’t have eggs, you quickly find other options for breakfast. I feel like it’s helped me have a more varied diet too, which is important for getting all the nutrients the body needs.
FAQs on Egg Replacers and Substitutes
Here are some of the most frequent questions I get on the topic of egg substitutions:
1. How do you know if you are allergic to eggs?
There are a number of tests your doctor can perform to see if you are allergic to eggs (or other foods. Some of these include:
Many people find out they have an egg allergy because they feel sick every time they eat a certain food. You can get a test to confirm but many people don’t see the point (if it came back negative they still wouldn’t eat the food based on how it makes them feel).
2. Are eggs the problem, or is it the chickens’ feed?
Some people believe that what the chicken eats can cause a reaction. Some have found that they can eat eggs from chickens fed with an organic, soy-free, corn-free feed. Others have found that duck eggs don’t bother them the same way chicken eggs do.
3. Why is silken tofu not on the list?
The short answer is that tofu is made from soy, so it’s not a healthy choice.
4. Why is Ener-g not included on this list?
Ener-g is a highly processed food so I don’t recommend it. It also contains synthetic gums. Since there are so many healthy alternatives, I’d just stay away from this.
5. How can you replace just the egg whites?
Assuming that you are only replacing the egg white in a recipe that calls for a whole egg, the simplest thing is to use two egg yolks for each egg in the recipe. You could also use 1 egg yolk and 1 of the other egg replacements in many recipes.
If you want to replace egg whites in recipes that use just egg whites (like meringue) you may be out of luck. There’s no great substitute for egg whites in these kind of recipes. However, you may be able to use a gelatin egg in some recipes like royal icing.
6. How many eggs can I replace?
For recipes that call for 1-3 eggs, any binding egg replacement will probably do fine. For recipes that call for more eggs you may have to mix and match egg replacers to meet the needs of the recipe. As I mentioned earlier, coconut flour recipes usually need eggs as a binder and for moisture. This is why coconut flour recipes tend to have many eggs.
But this same reasoning can work for other recipes types too. Recipes that call for 4+ eggs usually also need eggs for more than one action. I would use one egg replacement from each category and adjust as needed. For example, a recipe that calls for 4 eggs could have 2 unsweetened applesauce eggs, 1 chia seed egg, and 1 gelatin egg.
However, for recipes that call for many eggs, egg replacements may not cut it, so have a backup plan.
Egg Substitutes for Egg-Free Living
Many people have food reactions and allergies to healthy foods like eggs. Some food allergies can be addressed (like improving gut health and diet) but in the meantime, egg substitutes can help you enjoy some of your favorite recipes (even gluten-free ones!).
Do you avoid eggs by choice or necessity? What do you use for substitutes?
Source: https://wellnessmama.com/37022/egg-substitute-for-baking/
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20 Nourishing Vegetarian and Vegan Pumpkin Recipes
Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.
Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.
I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.
Kidney Bean Pumpkin Chili
Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.
Curry-Laced Pumpkin and Potato Soup
I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.
Chickpea Quinoa Pumpkin Burgers
If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.
Baked Pumpkin Falafel with Tahini Lemon Sauce
On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.
Pumpkin Hummus
Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.
Refried Beans with Pumpkin
A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.
Pumpkin and Carrot Split Lentil Soup
On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.
Golden Pumpkin Toor Dal Soup
Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.
Spicy Thai Pumpkin Noodle Soup
Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.
Pumpkin Gingerbread Waffles
For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.
Vegan Morning Glory Muffins
Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.
Essentially Raw Pumpkin Bites
These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.
Pumpkin Energy Bites
Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.
Pumpkin Pie Pudding with Banana and Avocado
Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.
Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread
Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.
Pumpkin Cheesecake
Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.
Pumpkin Pie with Fresh Purée
Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.
Pumpkin Chocolate Chunk Cookies
Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.
Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html
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20 Nourishing Vegetarian and Vegan Pumpkin Recipes
Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.
Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.
I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.
Kidney Bean Pumpkin Chili
Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.
Curry-Laced Pumpkin and Potato Soup
I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.
Chickpea Quinoa Pumpkin Burgers
If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.
Baked Pumpkin Falafel with Tahini Lemon Sauce
On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.
Pumpkin Hummus
Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.
Refried Beans with Pumpkin
A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.
Pumpkin and Carrot Split Lentil Soup
On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.
Golden Pumpkin Toor Dal Soup
Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.
Spicy Thai Pumpkin Noodle Soup
Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.
Pumpkin Gingerbread Waffles
For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.
Vegan Morning Glory Muffins
Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.
Essentially Raw Pumpkin Bites
These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.
Pumpkin Energy Bites
Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.
Pumpkin Pie Pudding with Banana and Avocado
Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.
Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread
Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.
Pumpkin Cheesecake
Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.
Pumpkin Pie with Fresh Purée
Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.
Pumpkin Chocolate Chunk Cookies
Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.
Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html
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20 Nourishing Vegetarian and Vegan Pumpkin Recipes
Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.
Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.
I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.
Kidney Bean Pumpkin Chili
Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.
Curry-Laced Pumpkin and Potato Soup
I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.
Chickpea Quinoa Pumpkin Burgers
If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.
Baked Pumpkin Falafel with Tahini Lemon Sauce
On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.
Pumpkin Hummus
Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.
Refried Beans with Pumpkin
A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.
Pumpkin and Carrot Split Lentil Soup
On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.
Golden Pumpkin Toor Dal Soup
Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.
Spicy Thai Pumpkin Noodle Soup
Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.
Pumpkin Gingerbread Waffles
For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.
Vegan Morning Glory Muffins
Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.
Essentially Raw Pumpkin Bites
These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.
Pumpkin Energy Bites
Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.
Pumpkin Pie Pudding with Banana and Avocado
Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.
Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread
Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.
Pumpkin Cheesecake
Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.
Pumpkin Pie with Fresh Purée
Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.
Pumpkin Chocolate Chunk Cookies
Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.
Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html
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how to replace eggs in baking & cooking
There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.
each of the following substitute one egg in a recipe:
binding
Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.
- ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe
- 1 small banana, mashed
- ¼ cup applesauce
- 2 Tbsp. of corn-starch and 3 Tbsp. of water
- ¼ cup of avocado, mashed.
- 2 Tbsp. of corn-starch mixed with 3 tablespoons water.
- 3 Tbsp. of peanut butter or other nut butter.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
- A commercial egg replacer, eg. Ener-G Egg Replacer or The
Vegg.
leavening
Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.
Leavening eggs are the most difficult egg replacement, but there are a few options.
- 1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.
- Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.
- Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.
- Replace ¼ cup of carbonated water for each egg removed.
- 1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
moisture
Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.
- 1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.
- Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.
- Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.
- ¼ cup of silken tofu.
- Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.
commercial egg replacers
- ENER-G Egg Replacer – in baking.
- The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.
- Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.
- Orgran No Egg – Baking.
- Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.
- Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.
- Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.
- Neat Egg – used as a binder in recipes.
- Namaste Raw Goods Egg Replacer
- Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.
With thanks to the kitch’n, Wikipedia, the Spruce & One Green Planet.
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Recipe : Chocolate Banana Prune Muffins
Recipe : Chocolate Banana Prune Muffins
Ingredients:-
1½ cup, all-purpose flour
2 nos, ripened big bananas, mashed
1 cup, Del Monte prunes, chopped
175 grams, dark chocolate, melted
½ cup, butter at room temperature
2 eggs
½ cup, sugar
1 teaspoon, vanilla essence
1 teaspoon, baking powder
½ teaspoon, soda bicarb
¼ teaspoon, salt
Method:-
Preheat the oven at 170 degrees C.
Sift together our, salt, baking powder and soda.
Cream together butter…
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Healthy Food Substitutions for Your Home Baking
Anytime is the perfect time to enjoy a warm home baked dessert. Between birthdays, holidays and the days in between, there is little doubt you will find yourself indulging throughout the year. If you want to make more healthy choices without sacrificing your baked goods, try these helpful substitutions.
Applesauce For Oil Or Butter:
This may come as a surprise, but many treats can easily be low fat if you opt to use applesauce in place of oil or butter. This works very well in sweet breads or muffins. Applesauce adds moisture and gives the right consistency without all the fat of oil or butter. This swap is ideal for zucchini bread, banana breads and the like, but can still work well with boxed cakes or brownies.
Pure Maple Syrup For Sugar:
Pure maple syrup may still be calorically dense like its traditional baking counterpart, but it comes with a host of benefits that refined sugar can’t match. Maple syrup is high in antioxidants and contains nutrients like riboflavin, zinc, magnesium, calcium and potassium. It can be used as a 1:1 replacement for liquid sweeteners like honey, corn syrup and molasses. This is also true for sugar, but you will need to reduce your liquids throughout the rest of your recipe since you are replacing a dry ingredient.
Avocado For Butter:
If you would like to replace butter for a vegan option, avocado is an excellent choice. Full of healthy fats and a creamy flavor, avocado works perfectly in chocolate puddings or fudgy brownies. You may detect a mild avocado flavor that works well with a chocolate base. Avocado is an excellent way to elevate your dessert’s flavor profile while giving you some amazing health benefits.
Prunes For Sugar:
Sweet baked goods are a family favorite. But if you are hoping to lower your sugar intake this season, consider ditching the sugar and opting for prunes. A surprisingly tasty option, prunes’ sugar content is mitigated by naturally occurring fiber, making it a better choice for your overall health. Pureed prunes serve as an excellent sugar replacement in fruit pies, energy bars and muffins or breads. Just remember that their naturally sweet flavor can be overpowering if mixed with too many sweet items.
Keep your health a priority while still satisfying your affinity for baking this year. With these substitutions, your baking will be healthier than ever and your taste buds none-the-wiser.
The post Healthy Food Substitutions for Your Home Baking appeared first on RISMedia.
Healthy Food Substitutions for Your Home Baking published first on https://thegardenresidences.tumblr.com/
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4 Best Mix-Ins for Banana Bread
There is nothing (nothing!) wrong with a plain old banana bread. I am always very excited to see a few bananas moving past their prime in the fruit basket because I know a loaf of banana bread will be making itself a necessity very soon.
But banana bread, like many quick breads, gets even better when you add in an extra ingredient to give it some more flavor and texture. Then you’ve got something special to have on the kitchen counter, ready to be sliced for breakfast, a grab-and-run snack, or a late afternoon coffee break.
It’s especially wonderful when wrapped up for a helpful neighbor or that awesome teacher at your kid’s school.
START WITH A BASIC BANANA BREAD RECIPE…
These add-ins work with pretty much any banana bread recipe you like, and if you’re looking for a good basic banana bread to start with, well, here you go!
This has been the most popular recipe on Simply Recipes for over 10 years, and you’ll see why–it’s super easy, adaptable, and there’s no stand mixer required.
Peanut Butter Banana Bread
. . . AND THEN PICK SOME MIX-INS!
The suggested amounts below are all estimated for a single-loaf banana bread recipe. For two-loaf banana bread recipes, simply double the amounts. The amounts are also guidelines, and you can play around with the amounts until you find your perfect banana bread.
You can also mix and match! Think of ground cinnamon with chocolate chips, for example, or ground cloves and chopped dried pears. If you are adding more than one of the chopped items (chocolate, dried fruit, and nuts), don’t add more than a total of 3/4 to 1 cup of the add-ins, so they remain proportionate to the bread itself.
DO ADD-INS CHANGE THE BAKING TIME?
Regardless of what you add in to your banana bread, the baking time should be about the same.
However, as usual, you’ll want to test for doneness by inserting a wooden skewer into the middle of the loaf to see if it comes out clean. When it’s clean, with perhaps a moist crumb or two sticking to the skewer, the bread is done, and you can cool it according to the recipe.
Chocolate Banana Bread
1 Chocolate
I think the one ingredient that makes a muffin or a quick bread sail up a whole notch in appeal is chocolate. I think about how much more quickly my younger son will jump at a piece of “Chocolate Chip Banana Bread” than just “Banana Bread.”
You can go the regular chip route, mixing about 1/2 to 3/4 cup of chips into the batter per loaf, or even better, stir in 1/2 to 3/4 cup chips and then sprinkle an additional 1/4 cup over the top just before baking. Extra curb appeal sitting on the counter.
Also play with chopped chocolate bars, or packaged chocolate chunks, mini chocolate chips, white chocolate chips, and all levels of light to dark chocolate. You can also add 1/4 cup cocoa powder to the batter along with the flour for an overall delicate hint of chocolate, and without upsetting the moisture content.
Try these recipes!
2 Dried Fruit
There are so many types of dried fruit to play with, you can keep changing up this bread all year long. Small dried fruit such as cranberries, blueberries, and of course, raisins work well in banana bread.
You can also use larger types of dried fruit; just be sure to chop them into about 1/4-inch pieces before adding. Try apricots, dried plums (that’s what prunes may be called these days), cherries, and pears.
Regardless of what dried fruit you pick, use about 1/2 to 3/4 cup and stir these in just before pouring the batter into the loaf pan.
3 Nuts
Nuts are a classic add in to banana bread, and there are so many to play with, each with its own flavor and particular crunch. Walnuts and pecans are frequently included in banana breads, but you might also want to try hazelnuts, macadamia nuts, or cashews. For extra flavor toast them lightly in a dry pan over medium heat, as Elise does here with cashews.
You can use pre-chopped nuts or chop your own. You want small enough pieces to distribute nicely throughout the bread, but not so small that they blend into the bread, and lose their crunchy, nuggety presence.
Stir 1/2 to 3/4 cup into the batter just before transferring the batter to the pan.
4 Spices
Warming spices—cinnamon, nutmeg, cloves, cardamom, and allspice—tend to be very compatible with many sweet quick breads, and banana bread is no exception.
You can add a single spice, or blend a couple together. Just use a light hand, since a hint of these spices is a great enhancement, but too much can overpower the flavor of bananas (and we don’t want that, do we?).
The following is a general guide to how much of each spice to add if you are selecting one individual spice for your recipe:
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
If you decide to use two of these spices, then cut the amount of each in half. If you are looking to include more than two spices, make sure the total doesn’t exceed 1 teaspoon, and hold the nutmeg and cloves to 1/4 teaspoon each at max—they are strongly flavored!
Add the spices to the flour mixture (a.k.a. the dry ingredients) when you stir it together.
Your turn! What are your favorite mix-ins for banana bread?
Source: https://www.simplyrecipes.com/4_best_mix_ins_for_banana_bread/
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How To Cook Without Oil
For optimal health, individuals who consume plant-based diets recommend using very little oil and if possible, no oil at all. This is an assertion that I agree with and totally support. As such, I also reckon that you need to develop cooking oil-free meals.
Oil-Free Baking and How To Cook Without Oil
This means even doing away with the olive oil that has been hailed as a healthy oil. The reality is, it does have calories – 119 calories for every tablespoon. It also contains saturated fats, which is not healthy for you.
And besides, there are plenty of alternative sources of fats, including avocados and nuts. You should not worry about getting sufficient fats for a healthy diet.
With the above in mind, when transitioning to cooking and baking vegan foods without oil, or cutting back on oil consumption, having an intricate understanding of alternative is essential. Moreover, you need to ensure that your kitchen is stocked with the proper equipment and appliances for your new style of cooking.
Herein are some of the ingredients and techniques as well as the best kitchen appliances and tools that you can use to transition to an oil-free lifestyle.
Olive Oil
How To Cook Without Oil on stove top
Stir-Frying And Sautéing – This is a straightforward cooking method. You can perform stir-frying and How To Cook Without Oil with water only. For the best results, when sautéing you should start by using a 1 or 2 tablespoons of water. After that, add a tablespoon every time it gets dry until you are done. Always watch to ensure that the water used does not evaporate completely. If you need more flavor, you can elect to use wine or water.
Caramelizing And Browning – Typically, it is not absolutely necessary to use oil when caramelizing and browning veggies. You can achieve both of these cooking effects without the use of oil with some extra time.
For instance, you can sauté vegetables without using water in a hot non-stick pan. In doing this, you will allow the vegetable to release their own water and begin to brown. Be patient and with time they will start to brown. For a caramelized effect, keep turning them in the pan until you achieve the desired caramel effect. The brown bits left in the pan are a good source of flavor. As such, you can deglaze the pan by adding some water and stirring until they float and brown the water.
Steaming – Steaming is a very effective way of cooking vegetables without using oil. Depending on the veggies you are cooking, you can steam your food in as little as 3 minutes. When you steam rather than boil your veggies, you allow the veggies to retain a lot more of their nutrients.
For seasoning, ideally, you should wait until the veggies are steamed before you season with any spices, sauces, and herbs.
Stovetop Kitchenware Suggestions
Nonstick Pans And Pots – When transitioning oil-free cooking, have a set or two of nonstick cookware is a must. The type you choose, whether porcelain enamel, ceramic titanium, or anodized aluminum is up to you. However, do stay away from Teflon.
To help you choose nonstick cookware, you can check out this article by Good Housekeeping which explores 27 different sets. However, if I were to decide for you, I would pick the Scan Pan line of pans. Although pricier, they do have a lifetime guarantee.
Cast Iron is another excellent choice for a set of oil-free cookware to buy. Preferably, you should choose cast-iron pans that are enamel-coated. They will be heavier than almost all of your cookware but they will also impart your food with some iron, which is good if you do not eat meat.
One drawback is that they need to be seasoned with some oil. As such, if you are going totally oil-free, this is not a good cookware option for you. With regards to prices, there are some expensive options on the market.
You should also consider adding a wok to your cookware. The wok will help you stir-fry completely oil-free, especially when you are eating a plant-based diet.
Steamer – For steaming purposes, you can try a collapsible basket.
Oven Cooking Without Oil
Roasting: When roasting, the best appliance is nonstick baking sheets. Baking sheets are perfect for roasting as they provides you with a large space to spread your veggies. You will also need a parchment paper or a silicone baking mat.
Season your veggies to your desired level and spread the veggies out on baking sheet covered with parchment paper.
As for the cooking settings, you can either cook at a lower heat (225° to 250°) and for longer. Alternately, you can use a higher temperature setting such as the 400°, and cook for a much shorter time while still getting the crisping and browning effect.
You can also use veggie chips by thinly slicing veggies and, after that pressing them between layers of paper towel or towel to draw out some of the moisture. Get more oil-free chips recipes and tortillas here.
Deep Frying
If you are craving deep-fried foods, you can bread and then bake them. For instance,, if you need an eggless slurry, bake using a non-stick parchment-lined, or silicone-lined baking sheet for a much more crispy outer crust. For some extra crispiness, finish the baking process with a couple of minutes on broil. While this cooking method will not yield the same exact results as deep frying, it is close enough but much healthier.
Substituting Oil In Baking
Although it might not seem like it, you do have a lot of options when it comes to cooking without oil or butter. Herein are some of the best oil-free baking suggestions.
Unsweetened And Unflavored Applesauce – Use an equal amount of butter you need or ¾ of the amount of oil required for a dense baked result.
Mashed Bananas – Use an equal amount of butter or oil needed for a flavorsome and well-baked result.
Avocado Puree – Use equal to the amount of oil or butter needed for a mild flavor that does not interfere with the desired taste and end-result.
Ground Chia or Ground Flax Seeds – Use 3 tablespoons in 1 tablespoon of water for every tsp of oil or butter needed. Mix this mixture and let it sit for 10 minutes before you add your remaining ingredients. Chia imparts little to no flavor while flax does give a heartier flavor.
Squash, Prune, Or Pumpkin Puree – Use a third cup for every one butter stick needed. These are good substitutes for denser and heavily flavored baked goods. They are perfect when baking chocolate things and spice cakes.
While these are good substitutes to butter and oil, they are not effective at imparting the liquid quality that butter and oil do. As such, it is a good idea to slightly increase the amount of wet ingredients in your recipe.
Furthermore, for more effective and proper baking, you might want to use 25° less and use about 5 to 10 minutes less than it is specified in the recipe. As you might appreciate, you will need to do a lot of trial and error to perfect the use of these substitutes in your baking.
Oven Kitchenware Suggestions
When considering the bakeware to use in your oil-free baking endeavor, you should consider purchasing silicone and or nonstick ovenware.
Ceramic Bakeware – This is a great option as it has non-stick qualities but also lasts quite long. Silverstone offers a variety of high-quality and colorful choices at very reasonable prices. You can check them here.
Silicon Bakeware – The number one consideration to have in mind when purchasing silicon bakeware is that it is 100% silicone and, therefore, does not contain any filler. Fillers tend to be hazardous. As such, ensure that the silicone bakeware, you are purchasing is FDA approved and made of 100% food-grade silicone.
Parchment Paper – If you do not want to invest in new bakeware, you can just line the standard bakeware that you already have with parchment paper. This is an effective solution if you do not bake very often. Lining your pie plates, cake pans, muffin tins, and cookie pans will achieve the desired cooking surface for your oil-free items; your goods will not stick.
Oil-Free Salad Dressing
A good trick when it comes to oil-free salad dressing is to substitute processed oils with mashed avocados and soaked cashews. Soaked cashews have high oil content and are appropriate for everyone. For a truly fat-free alternative, you can use Cannellini beans.
Another great trick is to thicken water with 1 tbs of arrowroot or cornstarch by heating the mixture and allowing it to cool. Use this mixture as an oil substitute in your salad dressing.
Summary
These suggestions, though not many, will set you on the right path to oil-free baking and cooking. Head to the comment section if you have additional ideas or if there is an item that you cannot live without and it not discussed above. Thanks for reading through the article and happy cooking!
from BioGreen Life https://biogreen.life/how-to-cook-without-oil/
0 notes
Text
How To Cook Without Oil
For optimal health, individuals who consume plant-based diets recommend using very little oil and if possible, no oil at all. This is an assertion that I agree with and totally support. As such, I also reckon that you need to develop cooking oil-free meals.
Oil-Free Baking and How To Cook Without Oil
This means even doing away with the olive oil that has been hailed as a healthy oil. The reality is, it does have calories – 119 calories for every tablespoon. It also contains saturated fats, which is not healthy for you.
And besides, there are plenty of alternative sources of fats, including avocados and nuts. You should not worry about getting sufficient fats for a healthy diet.
With the above in mind, when transitioning to cooking and baking vegan foods without oil, or cutting back on oil consumption, having an intricate understanding of alternative is essential. Moreover, you need to ensure that your kitchen is stocked with the proper equipment and appliances for your new style of cooking.
Herein are some of the ingredients and techniques as well as the best kitchen appliances and tools that you can use to transition to an oil-free lifestyle.
Olive Oil
How To Cook Without Oil on stove top
Stir-Frying And Sautéing – This is a straightforward cooking method. You can perform stir-frying and How To Cook Without Oil with water only. For the best results, when sautéing you should start by using a 1 or 2 tablespoons of water. After that, add a tablespoon every time it gets dry until you are done. Always watch to ensure that the water used does not evaporate completely. If you need more flavor, you can elect to use wine or water.
Caramelizing And Browning – Typically, it is not absolutely necessary to use oil when caramelizing and browning veggies. You can achieve both of these cooking effects without the use of oil with some extra time.
For instance, you can sauté vegetables without using water in a hot non-stick pan. In doing this, you will allow the vegetable to release their own water and begin to brown. Be patient and with time they will start to brown. For a caramelized effect, keep turning them in the pan until you achieve the desired caramel effect. The brown bits left in the pan are a good source of flavor. As such, you can deglaze the pan by adding some water and stirring until they float and brown the water.
Steaming – Steaming is a very effective way of cooking vegetables without using oil. Depending on the veggies you are cooking, you can steam your food in as little as 3 minutes. When you steam rather than boil your veggies, you allow the veggies to retain a lot more of their nutrients.
For seasoning, ideally, you should wait until the veggies are steamed before you season with any spices, sauces, and herbs.
Stovetop Kitchenware Suggestions
Nonstick Pans And Pots – When transitioning oil-free cooking, have a set or two of nonstick cookware is a must. The type you choose, whether porcelain enamel, ceramic titanium, or anodized aluminum is up to you. However, do stay away from Teflon.
To help you choose nonstick cookware, you can check out this article by Good Housekeeping which explores 27 different sets. However, if I were to decide for you, I would pick the Scan Pan line of pans. Although pricier, they do have a lifetime guarantee.
Cast Iron is another excellent choice for a set of oil-free cookware to buy. Preferably, you should choose cast-iron pans that are enamel-coated. They will be heavier than almost all of your cookware but they will also impart your food with some iron, which is good if you do not eat meat.
One drawback is that they need to be seasoned with some oil. As such, if you are going totally oil-free, this is not a good cookware option for you. With regards to prices, there are some expensive options on the market.
You should also consider adding a wok to your cookware. The wok will help you stir-fry completely oil-free, especially when you are eating a plant-based diet.
Steamer – For steaming purposes, you can try a collapsible basket.
Oven Cooking Without Oil
Roasting: When roasting, the best appliance is nonstick baking sheets. Baking sheets are perfect for roasting as they provides you with a large space to spread your veggies. You will also need a parchment paper or a silicone baking mat.
Season your veggies to your desired level and spread the veggies out on baking sheet covered with parchment paper.
As for the cooking settings, you can either cook at a lower heat (225° to 250°) and for longer. Alternately, you can use a higher temperature setting such as the 400°, and cook for a much shorter time while still getting the crisping and browning effect.
You can also use veggie chips by thinly slicing veggies and, after that pressing them between layers of paper towel or towel to draw out some of the moisture. Get more oil-free chips recipes and tortillas here.
Deep Frying
If you are craving deep-fried foods, you can bread and then bake them. For instance,, if you need an eggless slurry, bake using a non-stick parchment-lined, or silicone-lined baking sheet for a much more crispy outer crust. For some extra crispiness, finish the baking process with a couple of minutes on broil. While this cooking method will not yield the same exact results as deep frying, it is close enough but much healthier.
Substituting Oil In Baking
Although it might not seem like it, you do have a lot of options when it comes to cooking without oil or butter. Herein are some of the best oil-free baking suggestions.
Unsweetened And Unflavored Applesauce – Use an equal amount of butter you need or ¾ of the amount of oil required for a dense baked result.
Mashed Bananas – Use an equal amount of butter or oil needed for a flavorsome and well-baked result.
Avocado Puree – Use equal to the amount of oil or butter needed for a mild flavor that does not interfere with the desired taste and end-result.
Ground Chia or Ground Flax Seeds – Use 3 tablespoons in 1 tablespoon of water for every tsp of oil or butter needed. Mix this mixture and let it sit for 10 minutes before you add your remaining ingredients. Chia imparts little to no flavor while flax does give a heartier flavor.
Squash, Prune, Or Pumpkin Puree – Use a third cup for every one butter stick needed. These are good substitutes for denser and heavily flavored baked goods. They are perfect when baking chocolate things and spice cakes.
While these are good substitutes to butter and oil, they are not effective at imparting the liquid quality that butter and oil do. As such, it is a good idea to slightly increase the amount of wet ingredients in your recipe.
Furthermore, for more effective and proper baking, you might want to use 25° less and use about 5 to 10 minutes less than it is specified in the recipe. As you might appreciate, you will need to do a lot of trial and error to perfect the use of these substitutes in your baking.
Oven Kitchenware Suggestions
When considering the bakeware to use in your oil-free baking endeavor, you should consider purchasing silicone and or nonstick ovenware.
Ceramic Bakeware – This is a great option as it has non-stick qualities but also lasts quite long. Silverstone offers a variety of high-quality and colorful choices at very reasonable prices. You can check them here.
Silicon Bakeware – The number one consideration to have in mind when purchasing silicon bakeware is that it is 100% silicone and, therefore, does not contain any filler. Fillers tend to be hazardous. As such, ensure that the silicone bakeware, you are purchasing is FDA approved and made of 100% food-grade silicone.
Parchment Paper – If you do not want to invest in new bakeware, you can just line the standard bakeware that you already have with parchment paper. This is an effective solution if you do not bake very often. Lining your pie plates, cake pans, muffin tins, and cookie pans will achieve the desired cooking surface for your oil-free items; your goods will not stick.
Oil-Free Salad Dressing
A good trick when it comes to oil-free salad dressing is to substitute processed oils with mashed avocados and soaked cashews. Soaked cashews have high oil content and are appropriate for everyone. For a truly fat-free alternative, you can use Cannellini beans.
Another great trick is to thicken water with 1 tbs of arrowroot or cornstarch by heating the mixture and allowing it to cool. Use this mixture as an oil substitute in your salad dressing.
Summary
These suggestions, though not many, will set you on the right path to oil-free baking and cooking. Head to the comment section if you have additional ideas or if there is an item that you cannot live without and it not discussed above. Thanks for reading through the article and happy cooking!
from
https://biogreen.life/how-to-cook-without-oil/
from BioGreen Life - Blog http://biogreenlife1.weebly.com/blog/how-to-cook-without-oil
0 notes
Text
How To Cook Without Oil
For optimal health, individuals who consume plant-based diets recommend using very little oil and if possible, no oil at all. This is an assertion that I agree with and totally support. As such, I also reckon that you need to develop cooking oil-free meals.
Oil-Free Baking and How To Cook Without Oil
This means even doing away with the olive oil that has been hailed as a healthy oil. The reality is, it does have calories – 119 calories for every tablespoon. It also contains saturated fats, which is not healthy for you.
And besides, there are plenty of alternative sources of fats, including avocados and nuts. You should not worry about getting sufficient fats for a healthy diet.
With the above in mind, when transitioning to cooking and baking vegan foods without oil, or cutting back on oil consumption, having an intricate understanding of alternative is essential. Moreover, you need to ensure that your kitchen is stocked with the proper equipment and appliances for your new style of cooking.
Herein are some of the ingredients and techniques as well as the best kitchen appliances and tools that you can use to transition to an oil-free lifestyle.
Olive Oil
How To Cook Without Oil on stove top
Stir-Frying And Sautéing – This is a straightforward cooking method. You can perform stir-frying and How To Cook Without Oil with water only. For the best results, when sautéing you should start by using a 1 or 2 tablespoons of water. After that, add a tablespoon every time it gets dry until you are done. Always watch to ensure that the water used does not evaporate completely. If you need more flavor, you can elect to use wine or water.
Caramelizing And Browning – Typically, it is not absolutely necessary to use oil when caramelizing and browning veggies. You can achieve both of these cooking effects without the use of oil with some extra time.
For instance, you can sauté vegetables without using water in a hot non-stick pan. In doing this, you will allow the vegetable to release their own water and begin to brown. Be patient and with time they will start to brown. For a caramelized effect, keep turning them in the pan until you achieve the desired caramel effect. The brown bits left in the pan are a good source of flavor. As such, you can deglaze the pan by adding some water and stirring until they float and brown the water.
Steaming – Steaming is a very effective way of cooking vegetables without using oil. Depending on the veggies you are cooking, you can steam your food in as little as 3 minutes. When you steam rather than boil your veggies, you allow the veggies to retain a lot more of their nutrients.
For seasoning, ideally, you should wait until the veggies are steamed before you season with any spices, sauces, and herbs.
Stovetop Kitchenware Suggestions
Nonstick Pans And Pots – When transitioning oil-free cooking, have a set or two of nonstick cookware is a must. The type you choose, whether porcelain enamel, ceramic titanium, or anodized aluminum is up to you. However, do stay away from Teflon.
To help you choose nonstick cookware, you can check out this article by Good Housekeeping which explores 27 different sets. However, if I were to decide for you, I would pick the Scan Pan line of pans. Although pricier, they do have a lifetime guarantee.
Cast Iron is another excellent choice for a set of oil-free cookware to buy. Preferably, you should choose cast-iron pans that are enamel-coated. They will be heavier than almost all of your cookware but they will also impart your food with some iron, which is good if you do not eat meat.
One drawback is that they need to be seasoned with some oil. As such, if you are going totally oil-free, this is not a good cookware option for you. With regards to prices, there are some expensive options on the market.
You should also consider adding a wok to your cookware. The wok will help you stir-fry completely oil-free, especially when you are eating a plant-based diet.
Steamer – For steaming purposes, you can try a collapsible basket.
Oven Cooking Without Oil
Roasting: When roasting, the best appliance is nonstick baking sheets. Baking sheets are perfect for roasting as they provides you with a large space to spread your veggies. You will also need a parchment paper or a silicone baking mat.
Season your veggies to your desired level and spread the veggies out on baking sheet covered with parchment paper.
As for the cooking settings, you can either cook at a lower heat (225° to 250°) and for longer. Alternately, you can use a higher temperature setting such as the 400°, and cook for a much shorter time while still getting the crisping and browning effect.
You can also use veggie chips by thinly slicing veggies and, after that pressing them between layers of paper towel or towel to draw out some of the moisture. Get more oil-free chips recipes and tortillas here.
Deep Frying
If you are craving deep-fried foods, you can bread and then bake them. For instance,, if you need an eggless slurry, bake using a non-stick parchment-lined, or silicone-lined baking sheet for a much more crispy outer crust. For some extra crispiness, finish the baking process with a couple of minutes on broil. While this cooking method will not yield the same exact results as deep frying, it is close enough but much healthier.
Substituting Oil In Baking
Although it might not seem like it, you do have a lot of options when it comes to cooking without oil or butter. Herein are some of the best oil-free baking suggestions.
Unsweetened And Unflavored Applesauce – Use an equal amount of butter you need or ¾ of the amount of oil required for a dense baked result.
Mashed Bananas – Use an equal amount of butter or oil needed for a flavorsome and well-baked result.
Avocado Puree – Use equal to the amount of oil or butter needed for a mild flavor that does not interfere with the desired taste and end-result.
Ground Chia or Ground Flax Seeds – Use 3 tablespoons in 1 tablespoon of water for every tsp of oil or butter needed. Mix this mixture and let it sit for 10 minutes before you add your remaining ingredients. Chia imparts little to no flavor while flax does give a heartier flavor.
Squash, Prune, Or Pumpkin Puree – Use a third cup for every one butter stick needed. These are good substitutes for denser and heavily flavored baked goods. They are perfect when baking chocolate things and spice cakes.
While these are good substitutes to butter and oil, they are not effective at imparting the liquid quality that butter and oil do. As such, it is a good idea to slightly increase the amount of wet ingredients in your recipe.
Furthermore, for more effective and proper baking, you might want to use 25° less and use about 5 to 10 minutes less than it is specified in the recipe. As you might appreciate, you will need to do a lot of trial and error to perfect the use of these substitutes in your baking.
Oven Kitchenware Suggestions
When considering the bakeware to use in your oil-free baking endeavor, you should consider purchasing silicone and or nonstick ovenware.
Ceramic Bakeware – This is a great option as it has non-stick qualities but also lasts quite long. Silverstone offers a variety of high-quality and colorful choices at very reasonable prices. You can check them here.
Silicon Bakeware – The number one consideration to have in mind when purchasing silicon bakeware is that it is 100% silicone and, therefore, does not contain any filler. Fillers tend to be hazardous. As such, ensure that the silicone bakeware, you are purchasing is FDA approved and made of 100% food-grade silicone.
Parchment Paper – If you do not want to invest in new bakeware, you can just line the standard bakeware that you already have with parchment paper. This is an effective solution if you do not bake very often. Lining your pie plates, cake pans, muffin tins, and cookie pans will achieve the desired cooking surface for your oil-free items; your goods will not stick.
Oil-Free Salad Dressing
A good trick when it comes to oil-free salad dressing is to substitute processed oils with mashed avocados and soaked cashews. Soaked cashews have high oil content and are appropriate for everyone. For a truly fat-free alternative, you can use Cannellini beans.
Another great trick is to thicken water with 1 tbs of arrowroot or cornstarch by heating the mixture and allowing it to cool. Use this mixture as an oil substitute in your salad dressing.
Summary
These suggestions, though not many, will set you on the right path to oil-free baking and cooking. Head to the comment section if you have additional ideas or if there is an item that you cannot live without and it not discussed above. Thanks for reading through the article and happy cooking!
source https://biogreen.life/how-to-cook-without-oil/
from BioGreen Life https://biogreenlife1.blogspot.com/2019/01/how-to-cook-without-oil.html
0 notes
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