Pumpkin Banana Bread

In the vegan pantry a can of pumpkin is essential. Whether used with an accidentally vegan cake mix when a last minute desert is required or turned into a chocolaty pumpkin pie it is also a backup for rescuing recipes from the brink of disaster. Like when you are out of apple sauce but NEED to bake something. Or when you accidentally put twice the amount of sugar into your banana bread thus requiring you to double the recipe but alas - no more bananas. And from these situations come happy accidents that taste absolutely delicious. So it was that pumpkin banana bread was born.

A few words to describe: dense, moist, spice, warm. Need I say more if your mercury is as low as ours?

Pumpkin Banana Bread

You Will Need:
3/4 C Evaporated Cane Juice or other Vegan Sugar
1/2 C Maple Syrup (or I suppose you could just add another 3/4C sugar)
1/4 C Vegetable Oil
1-1/2 C Whole Wheat Flour
1-1/2 C Unbleached All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoon Baking Powder (See note below...)
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/2 Teaspoon Cardamom (If you have it...)
2-4 Tablespoon Non-Dairy Milk
1 16 oz. Can Pumpkin (I prefer the Trader Joe Organic or any Organic variety - it makes a huge difference)
2 Very Ripe Bananas

Method:
Preheat oven to 350 degrees. Grease 2 bread pans (I prefer light metal) using whatever greasing method you like.

In a large bowl combine sugar, maple syrup, vegetable oil, baking soda and spices. Add flour and stir well to combine. Now add bananas and can of pumpkin. At this point we want the dough to be pour-able but definitely not runny. If your dough is too stiff loosen it up with the aforementioned non-dairy milk.

Pour into pans and bake for 1 hour. Cool in pan for 15-20 minutes then remove to wire rack. Store in closed container. Makes 2 loaves.

Notes:

Baking Powder: I originally added this when veganizing my mom's banana bread recipe to add a bit of lightness to compensate for the egg removal. However I didn't use it at all the past few times and the bread is a bit denser but I don't think that is such a bad thing..... It is all up to personal taste at this point.

Bananas: I find that throwing your brown bananas in the freezer works well to save them for when you need them. Throw them in the microwave for a minute or so to thaw before you use them. Just don't leave them there if you plan on evacuating for a hurricane. I am told they get quite gross after sitting in a freezer for four weeks with no electricity in the August heat.

Turmoil

For those of you that read the last post (that I deleted when Joey called to ask if I was "OK") you know there has been vegan turmoil afoot. Long story short: out to eat with family and a disaster potluck on Thursday.

However despite all this bad news there is some good news. I have located through bittersweet via tastespotting a vegan ice cream designer. That is one job title I wish I had thought up myself and those bitches have it trademarked. Seriously.

The product (and company name?) is Wheeler's Black Label Vegan Ice Cream. A tasting party for my birthday wouldn't be such a bad idea.... hint hint.

Chocolate Chip Oatmeal Banana Cookies

By popular demand here is the recipe for the cookies brought to pankakes on Sunday, January 6th.  All measurements are approximate because I didn't really measure anything... 

Chocolate-Chip Oatmeal Banana Cookies

You Will Need:

1 Cup Earth Balance or other vegan buttery substitute, softened

1 Cup Evaporated Cane Juice (ok... you could use granulated sugar here - but it could have bones in it!)

1/2 Cup Maple Syrup

1 Banana (The riper the better)

1 Teaspoon Vanilla Extract

1 Teaspoon Salt

1 Teaspoon Baking Soda

2 Cups Unbleached All-Purpose Flour

+/- 2 Cups Old-Fashioned Rolled Oats

1 Bag of Vegan Chocolate or Carob Chips  

Method:

Preheat oven to 375 degrees F.

Line one or two baking sheets with parchment paper or grease them with PAM or some other vegetable based greasing agent.  (A bit of Earth Balance on a paper towel does the trick.)

In a large bowl cream together butter, maple syrup and evaporated cane juice with an electric mixer or by hand if necessary.  To this mixture add vanilla extract and banana and combine well.  Put in salt and baking soda, stir until fully incorporated.  Little by little add in unbleached flour.  

Now you should have a dough that is not runny, holds its shape when pinched up into a ball but isn't overly stiff either.  If dough seems overly runny gradually add another quarter cup or so of flour.  If dough is overly stiff add soymilk (or rice or almond milk) one Tablespoon at a time until the right consistency is achieved. Finally add the oats and stir until equally distributed.

On the end of a regular 'ole spoon grab up a ball of dough and drop onto your cookie sheet.  I found in my oven the perfect baking time for these was 12 minutes but 10-14 should be your target time.  Remove from baking sheets to a wire rack to cool. 

This should make approximately 32 cookies.   

Notes:

Buttery Spreads:  I like Earth Balance and Soy Garden.  Do not buy the kind in the stick!  It is icky!

Bones in the Sugar:  Ok.  There are not bones IN the sugar.  But some granulated sugar is processed with animal bones in the whitening process.  Check out what brands of commercial sugar are vegan and read up why bone char is used here. 

  

CSA Box Wednesday January 16, 2008:

Yukon Potatoes
Green Cabbage (2 oddly mini cabbages)
Rosemary
Dried Cranberries
Beets
Lettuce
Pasta Sauce
Yellow Onions
Kale
Basil

Note:  Kale and Lettuce are not local... 

Pictures... Finally

I took a few pictures of what we have been eating recently. Overall our meals have been extremely seasonal including ingredients that I have no experience with whatsoever.



Don't you just LOVE the lamp base behind the squash in this picture? Mixed with beets, potato, parsnips, carrots and tofu in a curry marinade then roasted this little squash turned out A-OK.




Have you discovered how fantastic oatmeal is? Previous to this week I thought oatmeal was just a weekend delicacy that had to be simmered on the stovetop for 15 minutes. Then I wised up and read the directions on the back of the bag which state -ha ha - it can be cooked in the microwave! This particular bowl was made on a Friday and is topped with apples and cranberry sauce. (With maple syrup of course!)

Life is too short to:

Go out. 
Stay in.  
Cook at home.
Eat out.

Our vegetable box came again yesterday and contained:

Shallots
Apples
Sweet Potatoes
Horseradish
Golden Turnips
Carrots
Parsnips
Garlic

So tonight I was browsing yelp and found about 50 places I want to try but first I have to eat my vegetables.  I still have about five pounds of root vegetables from the week before!  No play until you eat your veggies.... 

I wish I could meet Sasha at the coffee shop in the morning on my way to work : ( 

CSA box Wednesday January 2nd 2008:

Brussel Sprouts
Spinach
Root Vegetable Mix
Potatoes
Green Pumpkin
Marinara Sauce