1/2 cup whole wheat or all-purpose flour; or sub your favorite gluten-free flour blend
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
1 cup unsweetened, unflavored non-dairy milk such as soy
1/2 cup water
2 Tbsp apple cider vinegar
2 Tbsp sugar or maple syrup
1/4 cup vegan butter, melted
3 large jalapeños, seeded, membranes removed
1/3 cup chopped green onion
3/4 cup frozen corn, thawed
3/4 cup cooked black or pinto beans
Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before making the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
This delicious recipe and photos were created by MyQuiteKitchen.com, we simply shared it. Please check them out for more great ideas!
In a large bowl whisk together the flour, salt and baking powder.
Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).
Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
This delicious recipe and photos were created by anitalianinmykitchen.com, we simply shared it! Please check them out for more great ideas!
Preheat oven to 450°F. Grease a pizza pan or cookie sheet and set to the side.
Mix together sugar, yeast and water and let that proof for 5 minutes until it’s nice and bubbly. (If you’re using instant yeast, skip the proofing step and just mix it all together!)
Add olive oil to the mix and stir well.
Add 2 cups of flour and salt and mix together with a spatula until a ball starts to form. Add more flour as needed, 1 tbsp at a time, until you have a slightly sticky dough ball. (*See notes if you plan to freeze the dough.)
Transfer to a floured surface and knead into a smooth dough. You can add up to half a cup of extra flour if needed.
Roll dough into desired shape and transfer to your greased pan.
Gently use a fork to prick the dough all the way around, being careful not to poke it all the way through the crust.
Bake the dough on the lowest rack of oven for 5 minutes, then remove. Poke any air bubbles with a fork.
To Make the Pizza
Add pizza sauce, cheese and toppings of your choice. (If you don’t like crispy toppings, add even more cheese on top of your toppings.)
Bake on the lower rack of oven for 15-20 minutes or until the crust looks crispy and is slightly brown. (Keep an eye on it, it goes from slightly brown to overdone quickly!)
Let sit for 5-10 minutes before cutting. Enjoy!
This delicious recipe and photos were created by ShelfCooking.com, we simply shared it! Check them out for more great ideas!
3 medium very ripe bananas, plus 1 ripe banana for decoration (this last one is optional)
1/4 cup + 2 tablespoons (90 mL) oat milk, or unsweetened plant-based milk of choice
1 tablespoon lemon juice
1/3 cup (75 mL) sunflower oil, olive oil, or any neutral-tasting oil
3/4 cup (115g) organic brown sugar or coconut sugar ***
1 teaspoon pure vanilla extract
2 cups (240g) all-purpose flour, spooned and leveled (see tips above, as well as substitutes section)
1/4 teaspoon sea salt
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (optional)
Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
Stir the lemon juice into the oat milk and set aside. This is the vegan “buttermilk.”
In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
Add the whipped aquafaba and mix until well incorporated. Add in the vegan “buttermilk” and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20-30 minutes before slicing (the bread is still cooking and setting up, so don’t slice too early).
To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days. If you don’t include the decorative banana on top, it will last longer. You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.
This delicious recipe and photos were created by RainbowPlantLife.com, we simply shared it! Please check them out for more great ideas!