Uncomfortably moist vegan banana bread


Ever since I was little, brown bananas have meant one thing: banana bread is imminent. Of course, my mom used to use eggs and milk, so since I started cooking vegan I’ve had to discover my own recipes. This recipe is particularly good if you like your banana bread a bit doughy (which I do). A couple of notes:

  • I used 4 bananas because I didn’t want to leave one brown banana behind, but you only need 2 or 3
  • I happened to have mango yogurt on hand, but I’ve found that strawberry yogurt tastes best with this recipe
  • I used this recipe

Anyway, happy baking!


(makes 1 loaf)


  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-4 ripe bananas, peeled and mashed with a fork
  • 3/4 cup sugar
  • 1 small container (4–6 oz) vegan yogurt
  • 1/2 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • Baking spray



1. Preheat oven to 350°F.

2. Spray bread pan with nonstick baking spray, set aside.

3. Whisk together flour, baking soda, and salt in one bowl; whisk remaining ingredients in a separate bowl.


4. Pour wet ingredients into bowl with dry ingredients, mix until just combined—don’t over-mix, and it’s okay if there are some lumps from the banana (in fact, I prefer some lumps!).


5. Bake for one hour or until you can insert a toothpick and it comes out dry.

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6. Cool on a wire rack until the pan is cool enough to touch (≈20–30mins), then flip onto a plate. Enjoy!



Simple Bread Recipe


You guys, I’m so proud of myself—I made my first ever loaf of bread!  Well, loaves.  I used this very easy-to-follow and simple recipe, and the best part is, it only requires five ingredients!  The whole process takes awhile, but most of it involves letting the dough rise so you don’t have to be actively cooking the whole time. Tastes great with (vegan) butter and jam.


(makes 2 small loaves)


  • 1 1/2 tsp (1/4 oz) active dry yeast
  • 2 1/4 cups warm water
  • 3 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp canola oil
  • 6 1/2 cups flour



1) Dissolve the yeast into the warm water. I whisked it around until there were no more chunks.


2) Add the sugar, salt, canola oil, and 3 cups of the flour, combine until smooth. I used a wooden spoon at first, then my hands.


3) Gradually stir in remaining flour and knead into a dough. You can add all of the flour at once, but it just makes more of a mess (as I learned the hard way).

4) Dump the dough onto a floured surface (just a cutting board or counter top with some flour sprinkled on top so it doesn’t stick) and keep kneading until it develops a consistent, elastic texture.


5) Put the dough into a greased bowl, and flip it once so the top gets some oil on it too. Cover the bowl with a towel and let it sit in a warm, dry place (e.g., on top of the stove) for at least an hour and a half until it doubles in size.  I went out to dinner and let mine sit for about four hours.

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6) Punch the dough down a bit, then flip it onto a floured surface and divide it in two.


7) Shape the two halves into loaf shapes, and put them each in separate, greased bread pans. Cover and allow to sit for another 45 minutes (or until doubled in size again).

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8) Bake at 375 for 35 minutes (or until the top turns golden brown and makes a hollow sound when you tap it).

9) Remove the loaves from the bread pans to cool. I recommend you serve it warm, because there is nothing quite like a warm slice of fresh-baked bread. Not to mention that, by this point, your kitchen will smell heavenly.



Also goes great with a tofu scramble!


Vegan Pumpkin Muffins


Okay, so I say “muffins” but actually this recipe originally came from a vegan cupcake cookbook…but really, what are muffins except naked cupcakes?  This was one of the first vegan baking recipes I ever made, and it is always a hit.  The pumpkin means you don’t even notice the absence of egg in the recipe, and the chocolate chips make them a perfect excuse to eat chocolate for breakfast.  And also it’s fall, so, pumpkin things are in.  I’m very trendy.

I was also excited to break in my new silicone baking cups, which I guess means less waste but more things to wash?  It’s eco-friendly I think…plus things don’t stick to silicone like they do to paper.



(makes 15 muffins)


  • 1 15oz can pumpkin
  • 1/3 cup oil (I used canola oil)
  • 1 cup white sugar
  • 1/4 cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or just cinnamon if you don’t have it)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (or more! Make sure they’re vegan…)



1) Preheat oven to 350 degrees

2) Combine pumpkin, oil, sugar, and vanilla in a bowl.  Gradually stir in the rest of the ingredients except the chocolate chips.  Use a fork or spoon to stir instead of a hand mixer, as a hand mixer can cause the batter to become gummy. Once the batter is well combined, stir in the chocolate chips.


3) Spoon the batter into lined or greased muffin tins, a bit over one tablespoon per muffin.  Bake for 24 minutes.


4) Remove from oven and allow to cool for about 5 minutes.  Enjoy!



Vegan Avocado Shake + Adventures in Immersion Blending


Hey kids!  So sorry for the lack of posts, I know you’ve probably all been starving since I haven’t been here to give you delicious recipe ideas.  I’ve been on vacation, and I’ve been eating the most wonderful food: southern cooking in Nashville, Tex-Mex in Austin, and of course, mom’s cooking in Asheville.  But it was my friend Donna, in Baltimore, who provided me with my first bloggable meal: a simple but delicious smoothie with only 3 ingredients!

We made the smoothie using an immersion blender, which is a little hand-held appliance that you stick into the cup and it blends your ingredients for you!  Here’s Donna posing with it:



(makes one small serving)


  • 1/2 ripe avocado, cut/scooped into smallish pieces
  • 1 cup non-dairy milk (we used almond milk)
  • 1/2-1 Tbsp sweetener (honey, sugar, agave syrup), or to taste



1) Put all ingredients into your cup, use immersion blender to combine until desired smoothness/chunkiness is achieved.  Add more milk or sugar if it’s too thick or not sweet enough.




2) Alternatively, just use a regular blender and pour it into a cup.

A very simple, filling breakfast or snack. Enjoy!



Vegan Banana Nut Muffins


When produce starts to go bad, it’s usually not good news.  Wasted money! Mold! Fruit flies!  But, when bananas go bad, it’s an opportunity to try out a new banana-based recipe, because overly ripe, soft bananas contribute well to many baked goods, especially vegan ones as they help bind it together or something…whatever it is that eggs would normally do.  These muffins are wonderfully soft and moist (it’s okay to use the word moist because I’m talking about baking), and go great with peanut butter or the nutella I made last week. I based the recipe on this one.



(makes 14 muffins)


  • 1 1/3 cups flour
  • 1/2 cup unrefined sugar (or regular white sugar is fine if you don’t have this, but I like Turbinado sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup oats
  • 1/2 cup chopped walnuts
  • 3 ripe, mashed bananas
  • 1/3 cup apple sauce (or oil)*
  • 1 tsp vanilla extract
  • 2/3 cup non-dairy milk (I used unsweetened vanilla almond milk)

*note: if you choose to use applesauce instead of oil, it will make the muffins a bit sweeter and lower in fat, but they will also stick to the pan/muffin wrapper a little more.



1) Preheat oven to 375 degrees.

2) Combine dry ingredients (flour, sugar, baking powder, baking soda, salt, oats, walnuts) in a bowl.

3) In a separate bowl, mash up the bananas, then add the rest of the wet ingredients (apple sauce, vanilla, milk).

Smashed bananas:


4) Add the dry ingredients to the wet ingredients, and mix until just combined (but don’t overmix or your muffins could become gummy).



5) Pour batter into greased or paper-lined muffin tin (about 1.5-2 Tbsp of batter per muffin), and bake for 20 minutes (or until you can insert a toothpick and it comes out clean).



6) Allow muffins to cool in the tin for about 10-15 minutes, then remove from the muffin tin.


Perfect for breakfast, snacks, or you know, whenever you feel like eating them, it’s your life. While the muffins are baking, you can lick the extra batter out of the bowl.  Lana enjoyed helping with that part!



Waffle Iron Cinnamon Rolls


Guys.  Guys.  You guys.  CHECK THIS OUT.  If I ever doubted my decision to buy a waffle iron (which, let’s face it, I have never done, but just pretend…), this little food adventure completely changed my mind.  This will be a short post because this recipe is SO freaking easy, which is good, because why spend time reading when you could be using that time to buy a waffle iron.  Well, go on, what are you waiting for?!


(should make 5 servings…but it made 2 oops)


  • 1 container vegan cinnamon rolls (I used Trader Joe’s brand…I’m kind of obsessed with that store)
  • Non-stick cooking spray (to coat the inside of the waffle maker)



1) Remove cinnamon rolls from the package and separate them.  Ours kind of stuck together, but really they’re gonna get waffled anyway so it didn’t matter.


2) Allow the waffle iron to heat up, then spray the surface with non-stick spray.

3) Squish as many cinnamon rolls as you can onto the iron.  They may stick out a little bit, but that’s okay.


4) Allow the cinnamon rolls to cook for about 7-8 minutes.  Your kitchen will smell heavenly.

5) Open the lid and check the rolls.  If one side doesn’t cook fully (perhaps because it was bulging out the sides), remove the cooked part, shift the uncooked part to the inside of the waffle iron, and allow it to cook for another 2-3 minutes.


6) Divide up your cinnamon roll waffle into as many servings as you like and drizzle icing over them.


That’s it.  Mind blown.  Bam. 


Vegan Tofu Scramble


I make this for breakfast almost every weekend, so it’s about time I actually posted the recipe on here.  I really love breakfast foods, and I was afraid I would have to give them up when I became vegan because nearly all of them incorporate eggs in some way.  But guess what: I didn’t have to because tofu is a thing!!  Is it nutritious?  Kind of!  Is it vegan?  You bet!  You can add whatever you want to this, or remove all veggies, do what you wan’t I’m not your mom.  OR AM I?  No, I’m not.


(makes one pretty big serving)


  • 1/4 of a 1lb block of firm tofu (so, 4oz of tofu)
  • 1/2 green bell pepper, diced
  • 1/2 cup sliced white mushrooms
  • 1/4 cup diced yellow onion
  • 1 clove garlic, minced
  • 1 cup fresh spinach (I just grabbed a handful out of the bag)
  • 1 small tomato, diced and drained of juices
  • 1 Tbsp olive oil
  • 1 tsp soy sauce
  • 3 Tbsp nutritional yeast
  • 1/8 tsp curry powder
  • 1/8 tsp cracked black peppercorns
  • Sriracha, to taste (optional, but who doesn’t love sriracha?)


1) Drain your tofu: squeeze it over the sink to get most of the water out, then slice it into about 1/2 in thick slices and put slices between two towels, placing a heavy book on top.  Allow it to sit for at least 20 minutes.  While the tofu drains, you can prepare the rest of the ingredients.

2) Chop up your onion, mushrooms, and green pepper, and set aside.Image

3) Heat olive oil in a pan on medium heat, add in minced garlic, and allow garlic to cook until it begins to become toasted (will start to turn brown).


4) Toss in your vegetables, and cook them on medium high heat for about 3-4 minutes.  Then, crumble in the tofu.


5) Add in the spices, sriracha, soy sauce, and nutritional yeast.  Mix well, and allow scramble to cook for about 2 minutes.


6) Toss in the spinach, and allow the scramble to heat until the spinach has cooked down.


7) Finally, add the tomato, and cook the scramble for another 30 seconds or so–enough time for the tomato to heat up.

That’s it!  I like to eat mine with some faux sausage patties and hash browns, and a glass of pineapple juice.  Toast and diced avocado are also good side dishes. Enjoy!