Enter the Banana

Now, I have no doubt that many of you are like me in that I hate to throw anything away.  I will come up with ideas of how to use it rather than lose it before it gets to the point of needing to have it find its way to the compost pile. Bananas seem to be one of my weaknesses, and so enters, banana bread!

First Comes the Banana … Then the Bread

I always seem to buy way more bananas than I can use. This is particularly true when I can’t pass up that large warehouse-type store. Here lives a bunch of organic bananas, so well priced that they must find their way into my shopping cart.  So, there is typically a loaf or two of banana bread lying around. Either on the counter, in the frig, or parked and at-the-ready in the freezer.

A quick and easy batter to pull together, it can be made with ingredients that you typically would already have in your pantry. No need to purchase anything special.

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Let There Be Banana Bread

When the chocolate craving bug bites, do you find yourself reaching for that all too inviting bar of dark chocolate stashed at the back of your pantry? Hey, it happens! I had such a moment recently, and remembered I have a wonderful little recipe for chocolate mousse, which sounded much more fun! It may be a little less “instant gratification” than that chocolate bar, but it is oh so worth it! 

And, if you’re thinking of using this recipe for entertaining and want that little candied ginger pizazz I mention below, check out my recipe for sugar-free candied/crystallized ginger here!

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Chocolate Pick-Me-Up – Because it’s Tuesday!

How Does a Southwestern Vegan Eat Ice Cream?

Here in the Southwest, prickly pears are everywhere. Each year, I wait in anticipation of the ripening of their red fruit, juicy and sweet on the inside but protected on the outside with those spiny needles, some large, and some near invisible,

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Southwest Ice Cream

Unexpected company just arrived, and you need a quick, yet elegant, dessert to rustle up?  No worries.  This Chocolate Mousse recipe has you covered, using items that you might well have in your pantry and fridge.

Now, don’t get deterred if you don’t have blackberry-ginger vinegar.  Use

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Blackberry-Ginger Scented Chocolate Mousse

This delicious recipe is a riff on my Italian grandmother’s Easter Rice Pie, which was laden with 3 pounds of ricotta and a dozen eggs, not to mention the extraordinary amount of sugar.  I’ve veganified it, and added the dried fruit and chocolate chips.  You can change it

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Zesty Vegan Citrus-Scented Rice Cake – An Easter Alternative

The Cookbook!

Victoria Moran (author of many books, including The Main Street Vegan, and JL Fields (author The Vegan Air Fryer: The healthier Way to Enjoy Deep-Fried Flavors” and soon to be re-released Vegan Pressure Cooking) have collaborated with over 100 Main Street Vegan Academy Lifestyle Coaches and

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Hot Off The Press!!! – Main Street Vegan Academy Cookbook & Holiday Vegan Brunch

Ah, now….what to do with the limoncello…why, make a limoncello coconut cake. My original cake recipe was for a white cake with a custard filling and buttercream icing. The Limoncello Coconut Cake Series Parts 2-4 will give you my non-vegan original recipes followed by my transformed and improved vegan recipes,

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Limoncello Coconut Cake Series – Part 2 – The Cake