My mother and grandparents are bringing the kids home from a long weekend in Daytona Beach where my family lives. I love cooking, but don’t get many visitors, so I made them agree to stay for dinner.
Now, the challenge isn’t the dinner, it’s that my husband is on what he calls a “Vegan-ish” diet. My grandfather is definitely not a part of this diet, so I like to make him a meaty dish, but I’d like it to be a healthy one.
Heat griddle to medium heat. Mix together flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk cashew milk, vanilla extract, vegetable oil, and unsweetened applesauce together. Add wet ingredients to dry until just combined. Spray griddle with oil. Pour .25 cups of battered onto griddle and cook until bubbles start to form in the batter. Flip and cook until heated through, about 1 to 2 minutes. Ready to serve.
1/2 cup of melted butter
1/3 cup of white sugar
2/3 cup of brown sugar
1 tsp vanilla extract
1.5 cups of flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup of sour cream
1.5 cups of chopped walnuts
2 medium bananas, mashed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Add that into the large bowl and slowly mix in until the batter is smooth. Stir in the sour cream, walnuts, and bananas. Spread evenly into prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Freeze ripe bananas before baking. When you are ready to bake, thaw the bananas partially and they will be easier to mash.
If you are not a big fan of nuts, decrease the amount of nuts to a cup or remove them from the recipe completely. Add chocolate chips to your batter or substitute them for the nuts for chocolate lovers.
1/2 cup of jalapenos, diced
1 cup of celery, diced
1 green bell peeper, diced 1 red bell pepper, diced 1 medium onion, diced 4 garlic cloves, minced 1 can of drained kidney beans 1 can of undrained kidney beans
1 can of half drained cannellini beans
1 can of diced tomatoes
1 can of tomato puree
1 tsp of salt
1 tsp of black pepper
1 tsp chili powder
1 tsp hot sauce (the good stuff)
1 tbsp parsley
1 tbsp basil
1 tbsp oregano
1/2 lbs of ground beef
1/2 lbs of ground turkey
Brown meat over medium high heat in a skillet until evenly cooked. Drain grease.
Place the meat in a slow cooker, and mix in jalapenos, onion, celery, green bell pepper, red bell pepper, garlic, tomato puree, diced tomatoes, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot sauce.