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Vegan, Gluten-Free Banana Bread 2

Vegan, Gluten Free Banana Bread

Ingredients:

  • 1 1/2 cups mashed bananas (I used 3)
  • 1 and 3/4 cups of gluten-free flower (I used Bob’s Red Mill GF Flour mix)
  • 1/2 cup vegan butter softened
  • 1/3 cup of  sugar
  • 1/4 cup vegan milk (I used soy milk)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon of xanthan gum
  • 1 cup of coconuts shreds and walnuts- optional

Directions:

  1. Preheat the oven to 180C/350F.
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Eggless “egg” muffins

Those Eggless muffins are an excellent breakfast idea.

They are easy to make and you can experiment with all kind of ingredients. I am showing you my recipe, but you can add vegan ham, or mushrooms, if you would like.

Ingredients:

  • 1 cup of Just Egg egg liquid.
  • 1/3 cup of GF flour (I used Bob’s Red Mill GF flour)
  • 2 cups of spinach
  • half of red bell pepper
  • half of small onion
  • chives
  • tomato
  • salt, pepper ,
  • nutrition yeast
  • your choice of vegan cheese alternative: mozzarella, ricotta, parmesan

Directions:

  1. Preheat oven to 350F and line with baking cups.
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Quinoa Salad

Easy, quick quinoa salad.

Ingredients:

  • ½ cup quinoa, cooked and cooled
  • 1  diced cucumber  (about 1 cup)
  • 2 diced  tomatoes (about 1 cup )
  • scallion
  • radish (optional)
  • bell pepper (optional)
  • salt, pepper
  • cilantro

Instructions:

  • Cook the quinoa according to package directions in salted water.
  • Toss the diced cucumber, radish, bell pepper, diced tomato, and sliced scallion in a bowl and add salt and pepper
  • When the quinoa is cooled add it to the rest of the ingredients
  • Let the salad sit for 10-20 minutes to let the flavors meld together before serving.
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