Vegan Banana-Apple Bread

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Ingredients

1 3/4 cup white flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice (or cinnamon/nutmeg/cloves)
1/4 tsp salt
2 large ripe bananas
1 apple, cut into 1-2 inch pieces
1/2 cup unsweetened non-dairy milk (almond or soy)
1 tbsp blackstrap molasses
2 tbsp canola oil
1 tsp vanilla extract
optional chopped nuts

Method

Whisk all the dry ingredients and spices in a large bowl. In a blender, add all the wet ingredients and the apple and banana. Blend until smooth. If you're adding nuts, chop them up using a food processor. Mix everything together in the large bowl. Drop the batter into a loaf pan, muffin pan, or donut pan. Bake for 40 minutes at 375 degrees. Reduce heat to 350 and bake for 10-15 more minutes until a toothpick comes out clean. It's better to over-bake than under-bake this. Cool completely before slicing. Note: if you don't have baking powder, you can make your own by mixing 1 tsp lemon juice and 1/4 tsp baking soda in a small bowl first. Don't add this to the blender, mix it in when adding everything to the large bowl.

Habanero Hot Sauce

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Ingredients

1½ lbs habanero peppers
28oz can fire roasted tomatoes
1 medium onion
2 carrots
4 cloves garlic
1.5 cups apple cider vinegar
1 cup yellow mustard
1 tsp xanthan gum
2 tsp corn starch
1/2 tsp citric acid
1 tsp salt
1 cup water

Method

Chop the onion, carrot, and garlic. Set the Instant Pot to "Sautée" and pour in some oil to coat the bottom. Add the onions, carrots and garlic and cook until the onions are translucent. Chop the habanero peppers in halves, and remove the seeds. Add to the pot. In a separate bowl, whisk the vinegar and mustard together until smooth. Add the dry ingredients and continue whisking until smooth. Add everything into the pot and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed. Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray. Mix everything in the pot with an immersion blender. Makes ~84 ounces of hot sauce.

Turnip and Zucchini Soup

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Ingredients

2 onions, diced
3 cloves garlic, chopped fine
1/4 cup ginger, chopped fine
8 cups turnips, (about 20 small turnips)
4 medium zucchini, chopped
1 can coconut milk
1/2 bouillon cube
2 oz lemon juice
1 tbsp curry paste
Salt
Black pepper

Method

Set the instant pot to "Sauté". Sauté the onions and garlic with some olive oil until the onions are translucent. Chop the turnips and zucchini into 1/2" to 1" sized pieces. Add the turnips, zucchini, ginger, bouillon cube, salt, pepper, curry paste and coconut milk into the pot. Add water until only a half inch of veggies are not submerged. Mix together with a large spoon. Set the instant pot to "manual" high pressure for 12 minutes. Use the quick release to release the pressure. Add the lemon juice and blend with an immersion blender until smooth.

Savory Zucchini Waffles

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Ingredients

2 large zucchini
1 cup chickpea flour
1 cup all-purpose flour
1/2 cup canola oil
2 tsp baking powder
1 tsp egg replacer
salt
1 cup water

Method

Grate the zucchini into a large mixing bowl. Add all ingredients except water into the bowl and mix until combined. Add the water slowly and mix until the mix reaches a consistency of batter. Pour 1/2 cup batter into a waffle maker. Cook until the steam stops coming out of the waffle iron, about 10 minutes.

High Hopes

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Ingredients

1 oz Gin
3/4 oz Aperol
3/4 oz Lime Juice
1/2 oz Honey
Bitters

Fire-Roasted Instant Pot Enchilada Sauce

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Ingredients

1/2 white onion, chopped
1/2 green bell pepper, chopped
6 serrano peppers
4 cloves garlic
4 chipotle chiles in adobo sauce from can
1 teaspoon cumin
1-2 teaspoons chili powder
1 teaspoon salt
1/2 cup water
6 medium tomatoes, sliced into 1/2" thick slices
olive oil

Method

Place the sliced tomatoes on a baking sheet lined with foil, and spray with olive oil. Roast the tomatoes under a broiler until they start to bubble. Saute the onion, bell pepper and garlic in the instant pot with olive oil until the onions are translucent. Add the rest of the ingredients the Instant Pot except the tomatoes, and stir well. Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom. Cook on High Pressure for 10 minutes, allowing it to release pressure naturally. After the pressure has come down, use an immersion blender to purée the sauce until smooth.

Negroni Slushie

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Ingredients

1.5 oz Gin
1 oz Campari
1/2 oz Sweet Vermouth
3 Frozen Strawberries
Dash of Bitters
Ice

Method

Blend everything in a blender until smooth

Strawberry Basil Smoothie

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Ingredients

1 cup frozen strawberries
1/2 cup almond milk
1/2 cup fresh basil
1/2 tbsp honey
3 ice cubes

Method

Blend everything until smooth. Add water if it needs to be thinner.

Vegan Zucchini Bread Muffins

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Ingredients

1 cup shredded zucchini
1 banana
2/3 cup almond milk
2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp xanthan gum
1/3 cup coconut sugar

Method

Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.

Pour into a muffin tray.

Bake at 350°F for 35 minutes or until a knife comes out clean.

Coffee Smoothie

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Ingredients

4 oz cold brew coffee
1 large banana
~ 2/3 cup almond milk
~ 1 tbsp honey
~ 1 cup ice

Method

Add everything into the blender. I use a Nutribullet with the large cup. Fill to the fill line with cold water, usually only takes about a half cup. Blend until smooth!

Microwave Vegan Chocolate Cake

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Ingredients

1/2 cup flour (for gluten free, use coconut flour)
1/4 cup tbsp coconut sugar (or sub date sugar)
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 cup Earth Balance butter
2 tbsp water
equivalent of 4 eggs (Orgran No Egg egg replacer works well, 4 tsp No Egg with 1/4 cup water)
1/2 tsp orange extract

Method

In a small bowl or pyrex, mix dry ingredients. Add wet ingredients and mix thoroughly. The mixture should end up liquid, not powdery. For best results, let it sit for 5-10 minutes to let the baking powder activate before cooking. Pour into two small pyrex bowls. Microwave for 2-3 minutes, you'll see the mixture puff up and then stay relatively level. You want to stop cooking it shortly after it levels off, otherwise you will burn it around the edges. A knife should come out clean when it's done.