Yesterday I had a work event in the morning and we all were supposed to bring something brunchy. I knew one of the people attending was vegan and I wanted to make sure whatever I brought was something she could eat. These breakfast squares checked all the boxes! They are compliant, delicious, and made with pantry staples. I may not be vegan, but I will definitely be making these again.
Preheat oven to 350°F and line an 8-inch baking pan with parchment paper, Be sure to leave some of the paper hanging over the sides to help you remove the squares when they're done baking. Set aside.
In bowl of your stand mixer, use the paddle attachement to thoroughly mash the bananas. Add peanut butter, applesauce, and almond milk and mix until wet ingredients are well combined. Add the remaining ingredients and mix well.
Pour the batter into the prepared pan and evenly spread. Bake for 25-28 minutes. Remove from the oven and cool in the pan at room temperature for about an hour and ten chill in the refrigerator for at least another hour (it is easier to cut the squares when they are cold).
Lift the parchment and bars from the pan and cut into 16 squares. Squares can be warmed in the toaster oven or microwave to take the chill off. Store leftovers in the fridge.
These were a big hit and I liked that they were not overly sweet.
Last night I made a pot of chicken curry and while I had out all my spices and ingredients, I decided to make a batch of Indian Potatoes & Peas while I was at it. This originally started out as a filling for samosas, but because I have a fear of deep-frying, it has become a simple side dish that is even better the next day. I have also frozen small containers of this recipe with some quinoa in there, too, and it tasted fine! I know sometimes potatoes don’t freeze the greatest, but the texture didn’t seem to change too much.
1 jalapeno pepper, diced (remove the seeds if you want less heat)
1/2 c. water
1 tsp. salt (potatoes absorb salt, so you may need to add more)
1 Tbsp. curry powder
1/2 tsp. coriander
3/4 tsp. cumin
1/4 tsp. chili powder
juice from 1/2 a lemon
Boil the potatoes in well-salted water until tender. Drain, and set aside to cool.
Melt coconut oil or ghee (or fat of your choosing) in a deep skillet or large pot. Add onions and cook until translucent. Add the jalapeno, peas, ginger, and a little of the water (a splash at a time, just so the vegetables don't stick). Cook for about 3 minutes, or until the peas begin to thaw.
Break the cooled potatoes into small chunks and add to mixture (I just do this right over the pan). Add the rest of the water and the salt, curry powder, coriander, cumin, and chili powder. Squeeze the lemon juice over everything and give it a good stir.
Cook for an additional 10 minutes. Stir again before serving
This is a highly nontechnical recipe. Use more or less water. Add more onion. Make it milder. Make it spicier. It's very forgiving, and very delicious.
Pure Sugar http://www.puresugar.net/
If you have some mint chutney around, it will really complement this dish! But it’s just as good plain.