This is a whole-wheat, reduced-fat, no-sugar-added banana bread that still tastes pretty good (in my opinion). The texture is between a cake and traditional banana bread. It also tastes nice with a crumble topping (not included in the recipe).
This is kind of like an individual oameal pancake that you bake or fry. It looks a bit like a wooly sweater when you bake it. Season it however you like (sweet or savory). I personally like it with garlic powder and oregano for dinner or cinnamon and sugar for breakfast. The water measurement is an estimate.
Ok, well, it's not really a tangine but it is a slow cooked dish! It's my variation on LadyPit's brown rice and lentil casserole. However, since it is significantly different and vegan to boot, I thought that it would be good to post. In the winter, if you use canned tomatoes, use the juice from the can to replace some of the water for extra tastiness.
an eggless oatmeal cookie, easily vegan with the use of vegan margarine. even if you don't like cinnamon, put just a little bit, you'll be surprised about how good it is. i like to add chocolate chips.
These are the result of a massive, moving-out kitchen clean-up. It's a crispy/chewy cookie with a good butter bite. However, they do stick really badly to the cookie sheet. If you can think of a good way to stop the stickage, you'll be a happy person. I only had 9 cherries but it might be good with a bit more, judge for yourself
This is a quick and cheap way to make ramen noodles edible (and surprisingly tasty...) with things I have around all of the time. It's also reasonably balanced (starch, vegetable and protein). I like to use natural peanut butter because the pea liquid usually adds enough sweetness for my tastes.
I came up with this recipe after a power outage forced us to throw away or use up quickly most of our food. I use small pork roasts because we have a small family but, of course, you can adjust the seasonings and veggies to fit your family/roast.
This is a sweet cornbread that's great for breakfast or a snack. Some pointers on the recipe: Make sure your bananas are really ripe. I tend to use a "heaping cup" of cornmeal. The fruit amounts are approximate, do what looks good to you. As with all cornbreads, be sure to cover tightly or it will dry out quickly.
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