Recipe Remix

I've got a recipe remix of sorts for you all today. A while back I shared a recipe for an amazing summer treat on Elycia's blog. It's an ice cream type dessert made from bananas, peanut butter and chocolate - so needless to say it's heavenly! But this year I've been making it more and more and experimenting with the recipe. I'm excited to share this treat that I've been making and we've been eating obsessively for the last few weeks. Here is the original recipe.

Banana, Peanut Butter & Chocolate Vegan Ice Cream!

2 bananas (of average size)

4 tablespoons cocoa powder

4 generous tablespoons peanut butter

5 tablespoons sugar
6 tablespoons soy milk

Put all ingredients in the blender and mix until they become a smoothie like texture. Pour into a plastic container with lid and place in freezer. Check on and stir hourly until it becomes the perfect texture, which is completely at your discretion. 

You can drink it like a milkshake after about 2 hours, devour it like ice cream after 5 or 6 hours or just slurp it straight out of the blender. (My blender slightly warms whatever I put in it and that is mighty tasty too!!)

The recipe also makes the perfect popscicles! I recently picked up a popsicle mold and we've been eating them like they're going out of style. Kevin swears he's never had a tastier fudgesicle and I feel the same way. They're the perfect consistency when used in the popsicle mold. When left in a plastic container the ice cream tends to get really hard after it's frozen so you have to wait for it to thaw before snacking. When placed in the popsicle mold it's solid but bite-able (if that's how you choose to eat popsicles, I prefer to lick them.)

As well as eating the ice cream in different forms I've been experimenting with the flavor. I've discovered that using yellow bananas leave the ice cream tasting more banana flavored as opposed to using spotty bananas where you're easily able to cover the banana flavor making it easier to experiment with other flavors. Adding a teaspoon of coconut extract is absolutely divine, and has become our personal favorite. I've got plans to try mint and root beer too! The possibilities are endless!!

If you'd like to make more than the original recipe does (it really doesn't make much at all) you don't even have to double the recipe. I normally just add extra bananas one at a time and then add the other ingredients a little at a time to taste. I rarely ever add any extra soy milk, you don't want it to be too thin of a mixture.

Enjoy!
xoxo

Spinach Sandwich Recipe!

I'm a really picky eater, so I'm pretty sure anyone who knows me would be surprised I like this sandwich. Kevin made one for himself a while back, I randomly took a bite and instantly fell in love. I could probably eat them everyday for the rest of my life.

When I mentioned a spinach sandwich in my photo an hour post for January a few people wanted to know more about them, so this is recipe for you guys (and anyone else looking for a new favorite food!)

Spinach Sandwich

olive oil

spinach (frozen or fresh)

spices & seasonings

bread

vegenaise

Lightly coat your pan with olive oil. Put spinach in on medium heat and cover. Cook for 5-10 minutes, and keep an eye on it. You don't want to fry the spinach, we're essentially just steaming it.

Once it is cooked down, season to your liking. We use oregano, parsley, tarragon, garlic powder, onion powder, salt and pepper.  (In my opinion garlic is the star flavor so go crazy with it!)

Stir in all of your seasonings. Make sure there are no frozen pieces (if using frozen spinach). Once that's all done, turn it down to low heat and pop your bread in the toaster. Our favorite bread is 12 grain whole wheat.

Spin your cat around three times counterclockwise - this will ensure the bread toasts perfectly.

When your bread is toasted to perfection, spread vegenaise on both pieces. I like mine pretty thick.

Plop on your spinach!

& Enjoy!

I know this sandwich might not sound or look too awesome if you're a picky eater, but I swear once you try it I have a hard time believing you won't be making them at least twice a week for lunch or dinner. I'm not even a big fan of greens and I'm pretty sure this is the best sandwich EVER.
xoxo

Guest Post over at Love Elycia!

Just a short post today (hey, I've got baked goods to eat, frogs to catch, extended family to hangout with and fireworks to watch!) to tell you I had a guest post over on Elycia's blog yesterday since she's on her honeymoon! I shared a scrumptious recipe for Banana, Peanut Butter & Chocolate Vegan Ice Cream! It's super simple, you only need 5 ingredients, a blender and your freezer.

You can find the recipe here!
Hope you're all having a wonderful weekend!
xoxo

Vegan Banana Bread Recipe!

I've loved this recipe for quite some time, but I was never sure if I should share it or not since I don't even like banana bread but it's one of Kevin's favorite snacks (sometimes I think he lets banana's get over rip so I have to bake a loaf!) and one of my favorite things to bake. It's a super easy and quick recipe, you don't even need a mixer!

Vegan Banana Bread!

(based on the recipe from The Baking Bird)

3 very ripe bananas (nearly all brown)

1/4 cup cinnamon applesauce

1/4 cup canola oil

1/2 cup sucanat sugar

2 tablespoon molasses

1 cup all-purpose flour

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon sea salt

Preheat the oven to 350 degrees fahrenheit. Lightly grease a 9x5 inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the applesauce, oil, sugar and molasses, then whisk briskly to incorporate. Sift in the two different flours, baking soda, cinnamon, nutmeg, and sea salt. Mix the wet and dry ingredients together. If you're using chocolate chips or nuts, fold them at this point. Transfer the batter to the bread pan, sprinkle a dash of cinnamon on the top.

Bake for 45 to 50 minutes. When done a knife or toothpick inserted in the center should come out clean. Remove from oven, let cool in pan for 10 minutes then transfer to a cooling rack.

xoxo!