Category Archives: Vegan Cooking

Greetings from the Land of Kiwis

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Is it a bird, a fruit, a person. . . or all of the above?  

After almost two weeks in this beautiful land of all kinds of kiwis, we are settling in and beginning to get our bearings. There have been hits and misses food-wise, to be sure, and mostly misses. Why, you ask? Well. For starters, my beloved cookbooks, Vitamix, and coffee accoutrements — not to mention my coats and winter shoes (which I’d like to wear to find good eats, it’s been stormy and cold) — remain MIA in the storage unit. Furthermore, since our arrival we’ve been staying in a 16th-floor-itsy-bitsy-not-one-drawer hotel room with our 10 pieces of luggage and four people, and subsisting mainly on peanut butter (cue celestial music for PB, I somehow still like it). Further furthermore, we have been focused primarily on getting everyone registered and set up for various levels of educational pursuits. As a result of all these non-food related shenanigans, my status as expat foodie has been on the back burner.

But the times are a-changin’, friends! Tonight we’ll be checking out my top choice for Thai cuisine in Auckland, Blue Elephant, and this weekend we will venture into a new part of the city and peruse another farmer’s market (there are dozens!). And perhaps most important, we are moving into a 4-bedroom house tomorrow and I will be able to not only stretch my legs and get a moment’s peace from certain energetic children, but be able to cook. 

Last weekend we visited the Bay of Islands and toured the Waitangi Treaty Grounds where the 1840 agreement that made New Zealand a nation was signed between the Maori and the British. Our Maori guide told the legend of why kiwi birds are the national bird of New Zealand as well as a beloved nickname for her people. Apparently insects were destroying the forest, and the god of the forest, Tane-mahuta, called upon the birds of the sky to help. The brave kiwi was the only one to come to the forest floor and fight to save the trees. As a reward for giving up its ability to fly the kiwi became the most adored and well-known bird of all. I hope the trade, which made kiwis susceptible to all kinds of flightless bird issues, was worth it. 

Just as you might expect, kiwifruits are prolific, inexpensive, and delicious here — we’ve eaten them almost daily, and our favorite is definitely the golden variety. Kiwifruit–originally known as “Chinese gooseberries”– are indigenous to China and were brought to New Zealand in the early 1900s. It wasn’t until after World War II when American servicemen first tasted the fruit that Chinese gooseberries shipped commercially from New Zealand were renamed “kiwis” as they resemble the birds in shape and color. 

There are over 60 species of kiwifruits, but only a few are well-known around the world. High in fiber, potassium, and vitamin C — and low in calories, of course (unless paired with twinkies or fries) — the tiny kiwi packs an unexpected nutritional punch. High potassium intake has been shown to help lower blood pressure, regulate and deepen sleep (jet-lag be gone!), and reduce risk of cardiovascular disease. Having just relocated to one of the most intensely sunny places in the world, I’m happy to report that collagen production (think youthful, smooth, healthy skin.. . are you listening, face?) depends heavily on vitamin C.  

I’ve been enjoying kiwis in their own tiny, adorable bowls, but am excited to try them in my smoothies, atop chia-seed coconut pudding, and in salads. I will post a few kiwi-laden recipes soon. Until then, kia ora (good health)! 🙂

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What’s NOT to love about lentils?

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Well, my friends, I have had the week from Hades here, I kid you not. I will not bore you with the details, but let’s just say it was a winning combo with the husband out of town (as in Tasmania out of town) and myriad illnesses all around (we like to mix it up in this family!). We are slowly scraping our way back to health, and I credit just a tiny part of that to the mighty lentil!

Just because it’s the holidays doesn’t mean we have to be all hoity-toity and ignore the perfectly amazing little legumes whiling away the time in our cupboard. Yes, I’m talking about the lentils you bought recently but have considered too humble for your dinner party guests.  I know that in betwixt these festivities you, like me, need some simple, healthy, and comforting food, and lentils are just waiting to be appreciated for their awesomeness. Lentils have been staples of Indian, African, and Middle Eastern cuisines for thousands of years, and it’s high time we all got on board!  We visited India last December, and our favorite dishes by far were the incredible Bengal lentil curries.

There are many reasons to cozy up to this legume. First of all, they are one of the easiest ways to get your daily dose of fiber and protein (1/2 cup = 9 grams fiber, 12 grams protein!), and tons of other important vitamins and minerals, most notably magnesium, calcium, iron, folate, phosphorus, and potassium. Further, lentils — unlike most other beans (lentils are technically considered “pulses,” not really beans, but let’s not get technical) — do not need to be soaked and can be quickly cooked to perfection (whilst absorbing spices and flavors) in just 20 minutes. Oh, and certainly not least, lentils are inexpensive, usually under $3 for a 16 oz bag of organic lentils. As I say, what’s not to love? 

You can certainly use lentils in salads, veggie burgers, and lentil roasts, but I like them best cooked simply and served warm. Here are a couple of easy recipes to add to your repertoire! 

Curried Lentil Stew

  • 2-3 t. olive oil
  • 1 large sweet onion, chopped
  • 3-4 carrots, chopped (or whole if you prefer)
  • 1 cup cauliflower, chopped into florets
  • 3 cloves garlic, minced
  • 2 cans diced organic tomatoes
  • 1 cup lentils, green or brown (red are gorgeous but get too mushy!)
  • 3 cups vegetable stock (or water)
  • 2 t. curry powder
  • 1 t thyme (dried)
  • 1 t sea salt
  • black pepper, to taste
  • 1 T balsamic vinegar
  • 1 T lemon juice

1. First, add onions and carrots to your heated olive oil. Cook for about 7-9 minutes, stirring occasionally, then add garlic and cook for about one more minute. You’ll want to just stop now because your kitchen will be smelling so very nice, but push forward! Your family is depending on you!

2. Rinse your darling lentils, looking out for stones, then put them in with the onion mixture, also adding the broth, tomatoes, curry powder, thyme, salt, and pepper.

3. Bring to a boil, then reduce heat and simmer for about 25-30 minutes. Add in your cauliflower and cook for another 10 minutes or so, until lentils and veggies are tender. Remove from heat, stir in vinegar and lemon juice, and you’re done. Yummilicious. I’ve also made this with sweet potatoes and added spinach . . . you really can’t go wrong! Serve over brown rice, baked potatoes, with cornbread or chips, topped with a dollop of soy sour cream and chives or other fresh herbs.

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Easy Lentils and Rice (adapted from Veganomicon)

I love this recipe because it is so quick and takes relatively few ingredients or brain power, which is kind of where I’m at this week. You can also fancy it up by topping with chopped avocado, baked yams, broccoli, or caramelized onions. (To caramelize onions, just slice 2-3 sweet onions thinly, stir in 3-4 tablespoons olive oil and salt, then place in a baking dish and bake at 400 degrees for 25 minutes, stirring occasionally.)  I also love the pairing of lentils with cinnamon, so so good!

  • 1 cup lentils (I like green or brown best)
  • 1 cup rice, brown or white, rinsed (I have used jasmine and basmati)
  • 1 cinnamon stick
  • 1/2 t. allspice
  • 1 1/2 t. cumin

1. Bring four cups of water to boil in a large saucepan or pot. Add rice, cinnamon stick, and spices. Bring back to a boil, lower heat, and simmer for 15 minutes.

2. Add lentils (after rinsing!) and bring back to a boil, then simmer on low until liquid is absorbed, about 35-40 more minutes. Remove from heat, remove cinnamon stick (unless someone loves chomping into that!), and mission accomplished! If you went to the trouble to make the onions, throw those in there, of course.  I often add a bit of sea salt and black pepper too, as needed. Try this alongside a fresh tomato – cucumber – red onion salad for a Mediterranean twist in winter. Happy lentil eating, my friends!

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Nutty for Peanuts!

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Stop stressing for just a moment and consider your good fortune at being born onto this earth after peanut butter was invented. Don’t you feel better? You’re welcome.

I am crazy about peanut butter and eat it daily. If you (out of sheer boredom, of course) were playing an associative game with my friends and family and you said “peanut butter,” they would say “Hannah.” I’m pathetically grateful that my children are not allergic to peanuts, and I have the utmost empathy for those who are.  If I could not serve peanut butter in my home, would I prepare more exciting and innovative lunches for my family?  Undoubtedly.  However, I challenge you to find something more delicious and satisfying than a grilled peanut butter and banana sandwich on sourdough bread. That’s what I thought!  Seriously, though, there are so many yummy nut and seed butters available (my faves are almond and sunflower) that you really have no excuse for not forcing your children to subsist on nut butter sandwiches for weeks at a time.  

Oh humble little legume, from whence did you come?  The history is a bit murky on the peanut. Not actually a nut, but a legume more closely related to the chickpea, the plant originated in South America several thousand years ago.  (Just when I figured that the Incas couldn’t possibly be more bad-ass, I find out that they sacrificed peanuts to their gods and sent peanuts into the afterlife with their mummies — right on!  They may have even invented the world’s first peanut butter. Clearly they understood the heavenly nature of this plant.) Spanish explorers took peanuts back to Europe in the 16th century, where the plant gradually spread (pun intended) to Asia and Africa and was reintroduced to the Americas via Atlantic triangular trade routes in the 1700s.  

Initially Americans were too snooty to eat the peanut, which was considered poor man’s fare. They instead fed peanuts to their lucky livestock. It was not until the Civil War, when soldiers occasionally had to subsist on peanuts, that more people were turned on to this fabulous little legume.  George Washington Carver, inventor extraordinaire, is usually given credit for creating peanut butter in the late 1800s. Regardless of whether he smeared the very first swath of peanut butter on a hunk of bread or not, he certainly promoted and popularized peanut butter — and for that we thank him. Carver did not stop with peanut butter. This was only the very beginning of his lofty dreams; he came up with over 300 uses for the peanut, including several varieties of meat substitutes and cleaning supplies. Okay, I feel a little better about my peanut butter obsession. . .

We all know nuts and legumes are an excellent source of nutrients, and peanuts certainly hold their own, providing healthy doses of manganese, copper, vitamin B3, tryptophan, folate, and a lot of protein — 7 grams in one serving of my beloved peanut butter.    

So, aside from peanut butter straight out of the jar (don’t be a hater), what are some good ways to incorporate more peanut love into your diet?  I love to throw peanut butter into banana smoothies (2 T PB, 2 frozen bananas, almond milk, ice, vanilla) or baked desserts (peanut-butter-chocolate-oatmeal-cookies, yes-please) or add crushed peanuts to coconut sorbet, but peanuts are also integral to many savory dishes such as curries, stews, and salads.   One of my favorite ways to enjoy peanuts is in Thai cuisine, especially Pad Thai.  But Pad Thais can vary greatly, my dear reader — you know what I’m talking about — and if you’re trying to avoid fish sauce, it gets even more difficult.  I have been excited to tackle vegan Pad Thai since eying a good-looking recipe at my favorite market in Kona this summer, but I’ve discovered that cooking ethnic cuisine in Idaho can be a challenge. The grocery store I shopped at this afternoon, for example, does not carry bean sprouts, had never heard of tamarind (“Tamara, someone needs you on aisle 9”), and was out of garlic.  I forged on, only slightly deterred, and ended up buying some Thai peanut sauce and Thai basil to bridge the gaps.  I thought my modified, un-greasy Pad Thai was quite fresh and tasty, especially as I piled on extra basil, lime, and peanuts.

Vegan Pad Thai

  • 1 package Thai rice noodles, cooked according to instructions for stir-fry
  • 2-3 cups broccoli
  • 1 package tofu, cubed
  • 5 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup carrots, chopped
  • 3 T tamari
  • 3 T olive oil (sesame or coconut would work well, too)
  • 1-2 T agave syrup
  • 5-6 green onions, chopped
  • 1 cup chopped peanuts
  • Thai peanut sauce, to taste
  • 1-2 limes
  • Thai basil, one bunch
  • chili pepper flakes, to taste

1. Cover rice noodles with very hot water and let sit for 20 minutes.
2. Heat oil in a wok or large saute pan. Add garlic and cook for about 1 minute (nobody likes burned garlic, y’all), then add carrots, broccoli, and tofu. Feel free to switch up the vegetable selection, of course. Stir fry for 4-5 minutes, adding half of the tamari and a few dashes of peanut sauce.
3. Add your perfectly soaked and drained noodles, green onions (save some for sprinkling, too), shallots (these are so cute — why don’t we use them more often?), rest of tamari, agave, peanut sauce, and the juice of one lime.
4. Serve immediately topped with more green onion, a slice of lime, Thai basil, and, of course, crushed peanuts.
And for dessert? Dark chocolate with chili pepper dipped in peanut butter, of course. 🙂
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Vegan Fast Food: Mission Impossible?

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Traveling around as much as we have the past few months, at times it seems impossible to find a decent vegan meal (heck, even a snack) that isn’t just a vehicle for empty carbohydrates and sugar.  Another cinnamon raisin bagel?  More pretzels? Oh yes, please.  On days trapped in the car or traveling by plane — and particularly when I have not planned ahead — I find myself mindlessly scavenging on salty or sweet snacks and drinking way too much black coffee.  I arrive at my destination feeling neither particularly hungry nor satisfied, and ready to poke someone’s eyes out. 

One of my recent, accidental, and brilliant travel discoveries (while driving alone with two young children) has to be stopping at a grocery store–Albertson’s, I think–replete with a Starbucks near the family restroom. My kids are still small enough to stuff into a grocery cart, so after wheeling us all into the bathroom, I made my way to the Starbucks stand, planning on getting yet another coffee and be on my jittery way, and instead was pleasantly surprised by the savory meal options. A brown rice, butternut squash, kale, beets, and summer peas with lemon tahini dressing?! Somebody slap me! I usually promote patronage of local coffee shops, but I must recommend Starbucks salads for vegans on the go. (Of course, it’s always great to plan ahead and pack fresh fruits, vegetables, and mixed raw nuts for the trip, but if you’re like me you feel like a superhero just remembering your wallet and your children.)

My other favorite fast food option is always Mexican cuisine — even faux Mexican like Taco Bell can do in a pinch, just order the Fresco Bean Burrito, grilled. Alright, my fellow nomad, please sit down, because I have some very exciting vegan news hot off the grill. . . Chipotle restaurants, following California’s lead, will now (as of tomorrow!) offer a specifically VEGAN option throughout the Pacific Northwest: Sofritas – shredded, organic tofu braised with chipotle chiles and roasted poblanos. I tried one of these rad burritos in Irvine, California recently, and I can vouch for them. Totally yummy.

Sandwich places are hopping on the vegan train, too, offering increasing vegan options beyond the cardboard-like veggie burgers we’ve all endured — or, worse, lonely buns sporting only lettuce, condiments, and pickles. I try to find places that use hummus, of course, or at least avocados or dairy-free dressing so I’m not choking down a bone-dry sandwich. Of course, regardless of what I find, there’s always more coffee to wash it down, right? 🙂
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Where’s the Protein?

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“What do you eat? You’re vegan, right? You don’t even eat eggs? Wow. No meat or dairy products? Aren’t you hungry all the time? How do you get enough protein?!”

Our society is protein-obsessed.  People live in mortal fear of being stuck in an elevator or on a walk without their protein fix. (By the way, if you see only one box of Clif Bar Builder Chocolate Mint bars left on the shelf, just. walk. away. I have no idea what’s in these besides 20 grams of beautiful protein, but I will fight you for them.)

On a recent visit to the grocery store, I noticed no less than 12 brands of protein powders in the health food section, ranging from “Pure Protein” and other whey-based brands to soy, rice, and/or hemp protein blends.  Are we so protein deprived that we need to add expensive, pasty scoops into our morning smoothies? If you’re training to compete in an Iron Man competition, drink up, man, but I really think the rest of us can go a more natural route.

Protein is big business; of course nutrition companies want you to believe you need their fancy shmancy bars and potions to feel and look radiant, but here’s the truth: you don’t. Processed protein snacks and meal replacements have their place in our fast-paced lives –I ate loads of them while training for a half marathon last year, and when I travel I often bring along a few Clif or Lara bars.  On a daily basis, though, eating natural is always best.  And, protein junkie, did you know that vegetables and fruits are plenty high in protein? Every whole food contains protein.

To those who will throw the animal protein argument out there–yes, meat and dairy have a lot of protein, but they also contain cholesterol, saturated fat, and no fiber.  (Wonder why you’re oh so NOT regular? Try leaving off your cow’s milk, pizza, and burgers for a week and get back to me! And please don’t even bring up Activia. Gross.)  Broccoli, an underrated veggie in my opinion, actually has more protein than steak, calorie for calorie.  We don’t need to worry about eating “complete proteins” at each meal, either, as long as we’re eating a variety of foods throughout the day.  When my grandma discovered complete proteins back in the early 80s, she served us heaping plates of rice and lentils every time we saw her for at least five years.  I’m finally eating lentils again.  Don’t ruin this for me.

We always hear that we need more protein, yet we rarely hear about the symptoms of over-eating protein, which can include but are not limited to: excessive sweating (always fun), bad breath (yes, please), fatigue, constipation, body odor (nice), and freaking gout (how old are we?)!  This is basically a list of every condition you’re trying to avoid if you ever want to be close to another human being again. So take a deep breath, try eating more of the foods I’ve listed below and you will do just fine. (If you are someone who really needs to know numbers, it is recommended that adults consume about 40 grams per day.)

Some of the top natural, non-meat sources of protein:

1 Avocado (10 grams)

2 cups kale or spinach (5 grams)

1 cup cauliflower or broccoli (5 grams)

1 cup sweet potato or pumpkin (5 grams)

1 cup cooked lentils (18 grams)

1 cup cooked beans (15+ grams)

2 T. Peanut Butter (8 grams)

1 cup Almond milk (8 grams)

1 cup cooked oatmeal (6 grams)

1 cup cooked quinoa (9 grams)

Easy Kale Salad (makes 4 servings)

4 cups chopped raw kale (remove leaves from stalk, rinse well)

½ cup shredded carrots (or other veggies)

1 avocado, diced

½ cup sweet onion, diced

2-3 tablespoons sunflower or pumpkin seeds (or walnuts, pine nuts, almonds, etc.)

Dressing:

2 T. tamari (or tahini); sounds odd, but both are delicious

1 T. maple syrup (or other sweetener)

2 T. fresh lime or lemon juice

1 T. olive oil

2 T fresh parsley, chopped (optional)

salt / pepper to taste

Directions: Mix kale, carrots, onions, seeds, and avocado; stir up dressing separately and pour over kale mixture.  Serve with black bean veggie burgers or chili to really up the protein content. 🙂

Crunchy Green Tahini Salad

Groovy Smoovy.

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One of my favorite things about spring and summer (aside from not wearing 13 layers of clothing as I leave my house) is the Farmer’s Market — a place to support my local economy and buy organic, fresh produce and maybe even an iced tea, yet another mug or pair of earrings, and perhaps a loaf of homemade bread. . . . let’s just say I take my sweet time and we bring a lot of bags. Try teaching your young children to bring their rolling backpacks to the market to provide extra storage, too (I missed the window on this one).

Our Farmer’s Market in Pocatello is lovely, and we go every weekend when we’re in town from May through September. The outdoor market here in Kailua-Kona is incredible and open year-round, 5 days a week.  We have visited several times a week, mainly to feed Ryan’s papaya obsession (he needs help) but also to procure bananas, limes, tomatoes, and lettuce.  I start to ponder if we’re eating too much fruit, and then I remind myself — if we’re eating a variety of whole, colorful foods, we’re fine!  I think there’s way too much hype about having a certain amount of protein and fiber and vitamins every day.

In spite of my efforts to inculcate my children with a passion for natural cuisine, they balk at many foods — or, even more frustrating, they love avocado (mushrooms/tempeh/pesto) one day and detest it the next for no discernible reason.  They get very angry at us, too, for serving them a food they just decided they hate, like we’re torturing them on purpose.

Fear no longer! Smoothies are a great way to get some delicious veggies into your little peeps without a fight — especially during the summer.  If you’re really brave (and you know your kids like the ingredients), ask them to make the smoothies with you.  We all love throwing stuff in the blender and pushing the buttons. Or, you may go my cowardly route today and sneak in the goods to serve with a sourdough grilled cheese sandwich.

Amazing Super-Green Smoothie

1 cup almond milk (throw in some raw cashews if you so desire)

1 cup kale, cleaned and removed from stalk

1 small banana

Juice of ½ lime

Juice of ½ orange

½ avocado

Squeeze of  honey/raw sugar/Truvia (optional)

Ice (as much or little as you like!)

Blend all ingredients until smooth and ridiculously delicious.

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Stop Waffling and Serve Up an Easy Vegan Breakfast

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Breakfast used to be my favorite meal to eat out. . . until I had feral cats (I mean children) and became vegan.  I still love all things breakfast, but unless I’m visiting a place that offers rad dairy-free options (Southeast Idaho? Not so much), breakfast is at my house.  Our beloved brunch is not the most economical meal to enjoy at a restaurant, either.  Have you ever been seated right next to the restroom and paid $12.95 for buckwheat vegan nut pancakes served with wildflower syrup?  Exactly. So, make your own flapjacks to serve your sleepy family, and eat like vegan rock stars.

I have gone down the dangerous (and short) road of cheerfully making tofu benedict and florentine without the eggs or cheese.  Let me save you the stress: just stick with breakfast dishes in which dairy plays a supporting rather than leading role. My only exception to this is the occasional tofu scramble full of veggies and fresh herbs.  You won’t miss the eggs, I promise.

Genevieve’s absolute favorite breakfast is cornmeal pancakes, so I make them often, and this is the best recipe I’ve found.  The kids prefer their blueberries on the side, but I throw a lot in for the ‘dults.  I’ve adapted this from one of my vegan bibles, Veganomicon. I recommend making a double batch – you can always toast leftovers or store extra batter in the fridge for a couple of days.  Or just stand at your counter reading a magazine and eat them until you feel sick. (If you’re a gluten-free goddess, try replacing the white flour in these recipes with Bob’s Red Mill Gluten-Free All-Purpose Flour!)

Blueberry Cornmeal Pancakes
(makes 8 – 10 pancakes)

Ingredients:

3/4 cup all-purpose organic flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons coconut oil (you can use canola, too)
1 1/4 cup plain almond or organic soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons pure maple syrup
2 teaspoons grated lemon zest (if you don’t have this, don’t fret)
1 cup fresh blueberries (I often use frozen or leave out if I don’t have any)

Mix dry ingredients, stir in oil, milk, vanilla, maple syrup, water, and lemon zest. Cook these thin, delicious pancakes over medium heat. Swoon. Repeat.

Hello, my name is Hannah and I’m addicted to waffles.  Seriously. I’m having withdrawals here in Hawaii without my waffle iron. Here are a couple of my favorite vegan waffle recipes.  Both include bananas, but feel free to experiment with whatever fruits and nuts you have around. One more thing about waffles: if a recipe does not call for any kind of oil, add some, or you’ll make some bizarre broken waffles and be prying off burnt chunks for weeks.  Waffle batter should be thicker than pancake batter, but play around with the consistency. If you like your waffles lighter, add more liquid.

Vegan Banana Oatmeal Waffles

1 ¼ cup old fashioned oats

½ cup organic whole wheat flour

2 tsp. baking powder

½ tsp. sea salt

1 tsp. cinnamon and/or nutmeg

1  cup almond or soymilk

1/2 cup water

2 T. coconut / canola oil (or Earth Balance, melted)

2 ripe bananas, smooshed

If you prefer a finer batter, you can blend the oats and flour before adding the other ingredients.  These are naturally sweet with the bananas, so no need for added sugar (though, if you had the insane impulse to add dark chocolate chips I’m sure no one would complain . . .).  I like to slather them with peanut or almond butter and fresh fruit. Delish.

One more, I can’t help it.  This is another incredible recipe from Veganomicon. 

Banana Nut Waffles

1 and 3/4 c. non-dairy milk
1/4 c. water
2 tsp. apple cider vinegar
2 average sized ripe bananas
3 TBL canola oil (or, you guessed it, coconut)
3 TBL pure maple syrup
1 tsp. vanilla extract
2 and 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg, 1/2 tsp. cinnamon
1 c. walnuts, finely chopped (or pecans, almonds, macadamia nuts, hazelnuts. . you get the idea)
non-stick cooking spray (if you have a waffle iron with issues!)

1) Mix the non-dairy milk, water, and vinegar together, set aside to turn into vegan “buttermilk.”

2) Smash the bananas, set aside (plug in your waffle iron, too!)

3) Mix all dry ingredients, then stir in oil, syrup, vanilla, spices, and milk/vinegar mixture.

4)  Add chopped nuts.

Makes: A Lot. These are divine!  An added bonus: your house will smell like banana bread.

Remember, you don’t have to wait until morning to try these recipes out.  It’s perfectly acceptable to have breakfast for lunch or dinner any day of the week.