Comments (15)

By Estela - Weekly Bite, June 21, 2011 10:20 am

It’s time for me to be honest with you…

I haven’t been doing very much cooking.

I mean… I’ve been cooking and all, but nothing impressive. Just stuff so my family doesn’t starve.

What’s happening is the baby in my belly has been zapping just about every ounce of energy from my body, and whatever energy I have have left has been going to the house (and M). So cooking has not been high on my priority list… sorry folks.

I did, however, manage to get my heinie to the farmer’s market on Saturday and buy some of the sweetest blueberries I have ever tasted.

I dusted off my Kitchen Aide and made my family some Vegan Blueberry Banana Cake.

I’m not gonna lie… this stuff was good. Like really really good… bowl licking good.

And it’s vegan… so that counts as healthy… right?!

We’ve been eating this for breakfast, dessert, and snack time. Yum!

You should go make this. You won’t regret it… promise

Vegan Blueberry Banana Snack Cake

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 Tablespoon pure vanilla extract
• 4 over ripe bananas
• 1 cup fresh blueberries

Method:

Preheat over to 325 degrees

Spray and 8×8 inch square baking dish with nonstick cooking spray. Set aside.

Combine all dry ingredients in a bowl. Wisk together to sift. In a separate bowl, wisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer. Slowly work in bananas. Blend just until combined. You still want to see lumps of banana in the batter. Lastly, you want to fold in the blueberries.

Bake at 325 degrees  for 1 hour. After an hour do the toothpick test to check for doneness. If toothpick comes out wet, bake for additional 15 minutes until done.

Enjoy

Comments (18)

By Estela - Weekly Bite, February 21, 2011 7:22 am

Hi There A couple weeks ago I received an email from Weekly Bite reader Maura. Her email included one of her favorite recipes {VEGAN OATMEAL CHOCOLATE CHIP COOKIES}. She gave these cookies such high praise I just had to try them!

These cookies are AMAZING! I kid you not, these are some of the best cookies I’ve ever tasted. And it has nothing to do with the fact that they’re vegan. They are rich, moist, gooey, and delicious. Everything I look for in a cookie.

Mr. Weekly Bite couldn’t stop eating them. After each bite he’d ask “Are you sure these are vegan?”

No mixer is needed with this recipe. Just a bowl & spoon.

Here’s how to make these delicious cookies….

First thing you want to do is combine all your dry ingredients in one bowl: flour, brown sugar, oats, salt, & baking soda.

In a separate bowl, combine all your wet ingredients: canola oil, orange juice, & vanilla.

Add your wet ingredients to your dry ingredients. Mix well with a spoon. The mixture will be crumbly. No need to worry, its suppose to be that way .

Add in your chocolate chips.

Roll the dough tightly into 1.5-2 inch balls & bake.

Vegan Oatmeal Chocolate Chip Cookies:

Preheat oven to 400 degrees.
2 cups unbleached flour
1 cup quick cook oatmeal
1 1/4 cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 cup vegan chocolate chips
3/4 cup vegetable oil, or melted vegan butter (I use corn oil, I find it works better)
1/3 cup orange juice
1 tbsp. pure vanilla extract
In a large bowl mix together the dry ingredients. Combine the oil, orange juice, and vanilla; then mix with the dry. Roll the dough in your hands to make 1 1/2 inch balls. Place them on a large cookie sheet and flatten them to about 1/4 inch thick with your fingers or a fork. Bake at 400 degrees on middle rack for about 12 minutes or until they are just beginning to brown. Cool on cookie racks.

These cookies will be making regular appearances in our house! Thanks Maura

If you have a recipe you’re in love with and would like it featured on Weekly Bite, email me at contact@weeklybite.com

Have a great day!!

Comments (21)

By Estela - Weekly Bite, February 8, 2011 6:49 am

Thank you so much for all the sweet comments yesterday! I loved reading every single one of them The announcements were a long time coming and I was so excited to finally share the news with you!

We had a very busy weekend that involved lots of cleaning and reorganizing. Its amazing how much stuff we’ve accumulated in the past 5 years.  I didn’t get much cooking done, but I did make these vegan banana mini muffins for M. She loves eating muffins, but can barely wrap her hand around a normal sizeone. These mini muffins are the perfect size for her little hands.

One of my missions before we leave DC is to clean out our pantry. That includes the 97 frozen bananas I have in my freezer. I pulled out four of them and let them defrost to make these vegan banana muffins.

No need to shy away from these because they’re vegan. I make just about all my muffins and quick breads vegan. I love butter, but there’s something about baking with vegetable oil that makes them so moist.

Another good thing about these muffins is you don’t need a mixer to make them. Not even a hand held one.

All you need is a bowl and a spoon. Easy peasy

Ingredients:

• 2 cups whole wheat pastry flour (you can use all-purpose flour too)
• 1/2 cup sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 4 very ripe bananas (mashed)
• 1/2 cup apple sauce
• 1/2 cup canola oil
• 1 tablespoon vanilla

Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.

In a large bowl combine the flour, sugar, baking soda, and salt. Whisk together to combine. Set aside. In a smaller bowl, combine your apple sauce, canola oil, vanilla, and mashed bananas. Stir until all ingredients are combined.

Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.

Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.

Bake for 20 minutes rotating pan once halfway through cooking.

These are the cutest little banana muffins ever

Enjoy!