Both vegan friendly and low-fat, an easy quick bread to bake and enjoy. Banana Apple Bread Ingredients: 2-3 very ripe bananas, mashed (about 1 cup) 1 apple, peeled, cored and diced (used a Red Delicious) 4-ounce tub applesauce (used cinnamon flavor) 1¾ cups all-purpose flour 2/3 cup granulated sugar 1 tsp baking soda 1 tsp… Continue reading Banana Apple Bread
Tag: postaday2011
Tuscan Beans and Tomatoes over Polenta
An adapted recipe from Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy, on page 97. Easy and delicious! I served the beans over quinoa polenta, which I heated over low and mashed in ¼ cup unsweetened almond milk as it heated. Tuscan Beans and Tomatoes Ingredients: 1 large sweet onion, peeled and diced ¼… Continue reading Tuscan Beans and Tomatoes over Polenta
Curry Veggie Scramble
Curry Veggie Scramble Ingredients: 1-2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and diced 2 small carrots, peeled and finely grated 2 small to medium zucchini, ends trimmed and grated 16 ounce extra firm tofu, drained nutritional yeast 1 tsp mild curry powder turmeric powder 1 Tbsp lower sodium soy sauce Directions:… Continue reading Curry Veggie Scramble
Waterfall Hiking
Kirk and I took Ford and Walker on the Silver Falls Loop Trail at Mt. Rainier NP this morning. It has become a yearly occasion to hike it in May or June, early on. The trail sits lower in elevation (low 2,000's) so once the lower mountain pass is open we can drive there. The… Continue reading Waterfall Hiking