Banana Bread

10 mins prep
1 hr 5 mins cook
3 hrs total
Easy
(109 reviews)
Banana Bread

Description

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, this is a delicious AND undeniably popular banana bread recipe.

Ingredients
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (90g) chopped pecans or walnuts

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.

  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.

  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.

  4. Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.

  5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.

  6. Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Information

Per serving

196
Calories
33g
Carbs
3g
Protein
6g
Fat
1g
Saturated Fat
0.0g
Trans Fat
26mg
Cholestrol
181mg
Sodium
80mg
Potassium
1g
Fiber
0g
Sugar
1%
Calcium
11%
Iron

Tags

Dessert Bread Banana Flavor Vegan Easy Special Diets
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Carrot Turmeric Soup

5 mins prep
55 mins cook
1 hr total
Easy
(210 reviews)
Carrot Turmeric Soup

Description

Warm, healing and comforting, this creamy carrot turmeric soup is just what you need to cozy up to on a cool fall evening or a chilly winter day. With anti-inflammatory properties thanks to the turmeric, this cream of carrot soup is ready in an hour. Perfect as an appetizer or a light meal, and we highly recommend it with crunchy gluten-free croutons and freshly ground black pepper. Naturally vegan.

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 3 cups chopped carrots
  • 2 cups chopped yellow onions
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons ground turmeric
  • 2 cups water
  • 2 cups vegetable stock
  • Salt to taste
  • Ground black pepper, for garnishing

Instructions

  1. In a large pot over medium-high heat, heat up the olive oil and then sauté the chopped carrots, onions and minced garlic, until the onions turn translucent (around 10 minutes).

  2. Add turmeric powder to the pot of veggies and sauté for one minute before adding in water and stock.

  3. Allow the vegetable-stock mixture to simmer for 40 minutes over medium-low heat, until carrots are tender enough to be cut with a wooden spoon.

  4. Let vegetable-stock mixture cool down for a while before transferring it to a high-speed blender or food processor and process until you get a thick but smooth and creamy soup.

  5. Season soup with salt accordingly.

  6. Return soup to the pot and heat up before serving.

  7. Garnish carrot turmeric soup with cracked black pepper and serve with a slice of crusty bread.

Nutrition Information

Per serving

151
Calories
21.2g
Carbs
2.2g
Protein
7.4g
Fat
350.4mg
Sodium
9.1g
Sugar
12.3mg
Vitamin C

Tags

Carrot Soap Gluten-Free Dairy-Free Vegan Special Diets
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Churros

5 mins prep
15 mins cook
20 mins total
Easy
(221 reviews)
Churros

Description

These crispy Mexican fritters with sweet cinnamon sugar are very common at fairs. In my border hometown, people wait hours in line to get warm churros with chocolate dipping sauce.

Ingredients
  • 1/4 cup caster / superfine sugar
  • 2 teaspoon ground cinnamon
  • 1 cup flour, plain / all purpose
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon vegetable, canola or olive oil
  • 1 cup boiling water
  • 2 cups + vegetable or canola oil
  • 1/2 cup dark chocolate or semi sweet chocolate chips
  • 1/2 cup thickened / heavy cream

Instructions

  1. Combine sugar and cinnamon in a shallow bowl, set aside.

  2. Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined – it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.

  3. Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.

  4. Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.

  5. Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.

  6. Cook for 2-3 minutes or until golden and crisp, rolling occasionally.

  7. Mash the cooked lentils with a wired whisk or with a spoon and set aside.

  8. Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce (Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.)!

Nutrition Information

Per serving

189
Calories
22g
Carbs
2.7g
Protein
10g
Fat
4.2g
Saturated Fat
0g
Trans Fat
13mg
Cholestrol
139mg
Sodium
47mg
Potassium
1.2g
Fiber
11g
Sugar
50mg
Calcium
1.1mg
Iron

Tags

Churros Fried Vegan Easy Perfect for Breakfast Diet
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Jacket Potato

15 mins prep
1 hr 30 mins cook
1 hr 45 mins total
Medium
(306 reviews)
Koshari

Description

In Britain, people have been getting creative with their jacket potato toppings for quite a while, and popular combinations go far beyond the usual steakhouse favorites in the US. A couple of street vendors have become famous as of late: The Hot Potato Tram in Preston (a.k.a. Spud Bros), and Spud Man in Tamworth.

Ingredients
  • 4 large (12 to 14 ounces each, 3 to 3 1/2 pounds total) russet potatoes
  • 4 teaspoons vegetable or other neutral oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Butter
  • Chopped fresh chives or green onions

Instructions

  1. Preheat the oven to 400ºF. Line a baking sheet or 9x13-inch baking dish with aluminum foil. Scrub your potatoes under running water, then pat them dry with paper towels.

  2. Prick the potatoes all over with a fork, then place them on the lined baking sheet. Drizzle a teaspoon of oil onto each potato, followed by 1/8 teaspoon of salt and a few grinds of pepper. Use your hands to rub the oil and seasonings into the potatoes until they’re evenly coated.

  3. Bake the potatoes until their skins are very crisp and they’re fluffy on the inside and easily pierced through with a knife, 1 1/2 to 2 hours. Don’t be afraid to leave them in the oven for the full 2 hours, especially if they’re on the bigger side.

  4. Transfer the potatoes to serving plates. Use a sharp knife to cut into a potato lengthwise, creating a slice that goes from end to end but not all the way through. Use a pair of tongs to squeeze the potato from its ends and sides, so that the insides of the potato are pushed up and fluffed up a bit. For a traditional look, cut a cross into the tops of the potatoes, then give them a little squish from the ends so that the insides of the potato break up and become fluffy.

  5. Add a large pat or two of butter to each potato, top with salt, pepper, and chives or green onions, and serve right away.

Nutrition Information

Per serving

371
Calories
73g
Carbs
9g
Protein
5g
Fat
205mg
Sodium
8g
Fiber
4g
Sugar
28mg
Vitamin C
64mg
Calcium
4mg
Iron

Tags

Vegan Potatoes Healthy Family Favorite
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Mushroom Miso Risotto

15 mins prep
30 mins cook
45 mins total
Easy
(55 reviews)
Mushroom Miso Risotto

Description

This miso mushroom risotto recipe is creamy and packed with umami flavors, featuring white miso and wild mushrooms.

Ingredients
  • 4 tablespoons unsalted butter
  • 1 1/2 lb mixed mushrooms
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 1/4 cups of boiling water
  • 10 dried shiitake mushrooms
  • 3 cups dashi broth
  • 3 tablespoons of white miso
  • 2 tablespoons olive oil
  • 2 minced shallot
  • 4 cloves of minced garlic
  • 1 1/2 cup of arborio
  • 2/3 cup sake
  • Chopped parsley
  • Grated Parmessan cheese

Instructions

  1. Soak the shiitake mushrooms in boiling water for 20 minutes. Then remove the mushrooms, squeeze out the water from the mushrooms. In a medium saucepan over medium heat, add the mushroom broth, dashi broth and miso paste and mix until combined. Bring to a low simmer then cover remove from heat to keep warm.

  2. In a large deep skillet, melt the butter over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Cook the mushrooms undisturbed for a few minutes to develop browning. Cook for 8 minutes or until browned and softened stirring occasionally. Remove and set aside.

  3. In the same pan, add 2 tablespoons of olive oil over medium heat until hot. Then add the shallots and garlic and cook until the shallots are translucent about 2 minutes. Add the rice and toss until everything is coated and the rice is slightly toasted about 1 minute. Next, add the sake, stir, and cook until it cooks down, about 3 minutes.

  4. Add the broth about 1 cup at a time and stir intermittently about every 30 seconds and allow each addition of broth to be absorbed before adding the next. When you are on the last addition of broth, add in 2/3 of the sautéed mushrooms and cook until the rice is creamy and al dente. It should take about 18 minutes total.

  5. Place the mushroom risotto in individual serving plates and top with more sautéed mushrooms and garnish with parsley and freshly shredded parmesan cheese.

Nutrition Information

Per serving

641
Calories
86g
Carbs
16g
Protein
2g
Fat
9g
Saturated Fat
0.5g
Trans Fat
1363g
Sodium
8g
Fiber
6g
Sugars

Tags

Vegan Miso Mushrooms Special Diets Easy
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Mushroom Stew

15 mins prep
1 hr 5 mins cook
1 hr 20 mins total
Easy
(155 reviews)
Mushroom Stew

Description

This mushroom stew is thick, and savory, with a hearty mix of mushrooms, tomato base, and green peppers, for a one-pot recipe everyone will love.

Ingredients
  • 2 tablespoons olive oil
  • 2 lbs stew beef
  • 4 medium onions
  • 2 ribs of sliced celery
  • 3 cloves of minced garlic
  • 28 oz crushed tomatoes
  • 28 oz diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon Hot Pepper Sauce
  • 2 cups diced green pepper
  • 2 lbs fresh mushrooms

Instructions

  1. In a large stock pot, brown the stew meat in hot oil over medium heat. Add onions and celery and saute until the meat is brown and the onions are translucent. Add the garlic.

  2. When meat is browned, add the tomatoes and seasonings and let simmer over low heat until the meat is fork tender (about 45 minutes).

  3. Twenty minutes before serving, add the mushrooms and green pepper. Cook until the peppers are tender. Serve hot.

Nutrition Information

Per serving

119
Calories
9g
Carbs
13g
Protein
4g
Fat
1g
Saturated Fat
28g
Cholestrol
256mg
Sodium
552mg
Potassium
2g
Fiber
5g
Sugar
22mg
Vitamin C
189IU
Vitamin A
44mg
Calcium
2mg
Iron

Tags

Special Diets Mushrooms Stew Easy Perfect for Diet
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Claypot Tofu

10 mins prep
30 mins cook
40 mins total
Easy
(200 reviews)
Claypot Tofu

Description

This Claypot Tofu recipe takes around 20 minutes to make and is perfect to warm you up on a cold day. It's vegan, full of veggies, and packed with flavour.

Ingredients
  • 1/2 long cabbage, cut into slices
  • 3-4 pcs black fungus, soaked in water till softened and drained
  • 3-4 pcs sweet peas
  • Some sliced carrots
  • 1 egg tofu, cut into pieces
  • 8 pcs prawns
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • Some cooking oil
  • 250ml stock / water
  • 1 tablespoon of oyster sauce
  • 1 tablespoon shaoxing wine
  • 1 tablespoon dark soya sauce
  • 1 tablespoon chicken powder

Instructions

  1. Heat up some cooking oil till hot to deep fry the egg tofu. Drain the egg tofu on paper towels after they turn golden brown. Set aside.

  2. Add 1 tbsp of cooking oil to a wok and stir fried the minced garlic and ginger till fragrant.

  3. Add in the prawns and stir fried briefly till they are cooked. Remove the prawns and set aside.

  4. Add in the long cabbage, carrots, sweet peas and black fungus. Stir briefly to mix.

  5. Add in all the seasoning except for the stock/water. Mix well.

  6. Add in the stock or water and allow the sauce to cook till it boils before lowering the heat. Allow it to simmer on low heat till the sauce thickens.

  7. Add in the egg tofu from Step 1 and prawns from Step 3. Stir briefly to mix well and off the flame.

  8. Place everything in a claypot and serve hot immediately.

Nutrition Information

Per serving

330
Calories
18.9g
Carbs
17.0g
Protein
20.8g
Fat
4.7g
Saturated Fat
755mg
Sodium
141mg
Calcium
2.4mg
Iron

Tags

Vegan Tofu Chinese Cuisine Easy Special Diets
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Vegan Waffles

5 mins prep
10 mins cook
15 mins total
Easy
(198 reviews)
Vegan Waffles

Description

Start, or end your day, with this quick and easy vegan waffles recipe. They’re light, fluffy, made with 5 simple ingredients and ready in about 15 minutes!

Ingredients
  • 2 cups (250g) flour
  • 2 tablespoons sugar (coconut, pure cane, or turbinado)
  • 1 tablespoon baking powder
  • 1 3/4 cups (403ml) unsweetened vanilla almond milk
  • 1/4 cup olive oil, applesauce
  • Pinch of mineral salt

Instructions

  1. Preheat waffle maker according to manufacturer’s instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm.

  2. In a medium sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone.

  3. If not using a non-stick waffle iron, spray waffle plate with cooking oil. Using a 1/2 measuring cup (amounts will vary depending on your waffle iron), scoop up batter and pour in the center of waffle plate. Close the cover and cook as directed by manufacturer’s instructions. For crispier waffles, let cook 5 – 12 seconds longer, depending on your waffle iron.

  4. Gently remove with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made.

  5. Heat cooking oil in a wok or frying pan to approximately 325°F.

  6. Pair your waffles with fresh blueberries, strawberries, raspberries or blackberries, and top with pure maple syrup. You may even like to drizzle with vegan chocolate syrup and add a dollop of whipped coconut cream. (Makes 4 – 5 waffles.)

  7. Leftover waffles can be kept in the refrigerator for up to a week, or store in the freezer for up to 1- 2 months. When ready to eat, pop them in the toaster oven. Larger batches can be warmed in a preheated oven set to 350 degrees for 10 – 15 minutes, using a greased or lined baking sheet.

Nutrition Information

Per serving

227
Calories
44.1g
Carbs
6.9g
Protein
10.6g
Fat
1.4g
Saturated Fat
73.7mg
Sodium
5.3g
Fiber
5.2g
Sugar

Tags

Vegan Waffles Dessert Perfect for Diet
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