Stupid Simple & Vegan

Way back in the day I used to flip-flop between being a carnivore and a vegetarian. I even dabbled in veganism for about a month. It was actually during my first month of grad school. I’d amble around Denton with my nose in the air because I was smart, didn’t eat animal products, and rode a bike. Then one morning I woke up to yet another eggless breakfast and realized it was a life I did not want to live.

Fast forward four years and I am doing yet another Whole30. This means no dairy, among other things. Eggs are okay. But this post will actually focus on potatoes. Of the mashed variety. The vegan mashed variety! Processed with VSCOcam with e8 preset

Vegan Mashed Potatoes

12 small, organic red potatoes cut into quarters

2 tsp coconut oil

1 cup unsweetened coconut milk

1 tbs garlic powder

s & p to taste

  1. Rinse and quarter your red potatoes. Boil in a pot of salted water until soft- about 20 minutes.
  2. After draining the potatoes, place in a bowl or the original pot. Add the coconut oil, coconut milk, and garlic powder. Mash away.
  3. Add salt and pepper to taste.

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Blogging a recipe that is this simple is actually really weird for me. It’s like posting about how to put on socks and then calling myself a fashion blogger…

BUT

Some people don’t know how to make mashed potatoes? Or maybe they don’t know coconut oil easily replaces butter? Whatever. I quickly added these vegan mashed potatoes to a very non-vegan fried egg and even later, I topped my stuffed peppers with ’em to make shepherd’s pie. Potatoes are pretty damn versatile and my go-to comfort food while on a Whole30. And, when paired with eggs, they make up 1/2 of the breakfast power couple! (Even when they are mashed!)

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The End.

Black and Blue Banana Bread Bunt

Whooooa, talk about alliteration! I think my I will credit my baking/cooking inspiration over the next week to my upcoming move. I want to quickly but surely get rid of a lot of the items in my freezer, fridge, and pantry. I hate wasting food, so expect some creativity with my upcoming recipes! Kamikaze pastas dishes, probably a few more tarts, and quinoa salads/stuffed peppers galore! Oh yeah, and more than likely a tilapia overload.

Today’s post is brought to you by all the fruit I had stashed in my freezer! If I know something is going to go bad, I normally stick it in the freezer as a last change of saving grace. I had a plethora of blue and blackberries as well as a few bananas, and wanted to try subbing coconut oil for butter.

By now you should know I am a fan of subbing things. In this particular instance, I subbed butter with coconut oil and buttermilk with Greek yogurt (that one was a given). This batter. Oh my Lawwwwwwwd! I could have eaten this batter straight up in a mug. If it were not for the raw eggs, there may not have been enough for my bunt pan.

Black and blue normally makes me think of bruises, not berries. I added these little pops of color for the sole purpose of getting rid of them. Turns out they added to the sweetness and alliteration!

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Ingredients

2 eggs

1/2 coconut oil, slightly melted

1 tbs 2% milk

1/3 cup Greek yogurt

1 1/4 cup sugar

1/4 cup brown sugar

1 tbs vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp nutmeg

a dash of cinnamon

a pinch of salt

4 rip bananas, mashed (I used frozen)

1 cup frozen black and blueberries (totally optional, nuts would also be a nice sub)

1 tbs large sugar sprinkles (optional)

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The Process

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together your eggs, coconut oil, milk,  Greek yogurt, sugars, and vanilla. ImageImageImage
  3. In a separate bowl, combine your flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Incorporate your dry ingredients into your batter. Be sure to not beat the two together. Incorporating evenly distributes all ingredients and will make the final product lighter and less tough. ImageImage
  4. Stir in your mashed bananas and your frozen fruit. ImageImageImage
  5. As a final touch, I stirred in about 1 tbs of large sugar sprinkle. Just something extra! Image
  6. Pour your finished batter into a greased pan. I used a bunt. Bake for 45 minutes to 1 hour at 350 degrees until an inserted toothpick or butter knife comes out mostly clean. ImageImageImageImage
  7. Once finished baking, let your bread cool for about 20 minutes before flipping out of your bunt pan. Image See ya on the flipside! Image

I think I can honestly say this is the best banana bread I have ever made, Is credit due to using coconut oil instead? Or do I owe it all to using Greek yogurt in everything? Who knows! This was some damn good bread! I can’t wait to enjoy it for breakfast tomorrow!

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Ah, the joy of baking. Hope you all had a lovely Monday!