Feeds:
Posts
Comments

Posts Tagged ‘downshifting’

 

Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.

Advertisements

Read Full Post »