For my Mom's birthday I ended up making a chocolate, espresso, orange cheesecake and helped my Dad prepare a Thai stir-fry over brown jasmine rice with guacomole and tapas to begin :)
And now in the midst of exams, a different kind of free time arises and I am able to spend more time in the kitchen since I am home to do so! Whether or not I should be studying is a different matter... but needless to say, I have discovered a passion in the kitchen and am looking forward to creating some new recipes of my own soon! And of course posting them on here... :)
More importantly: the foodssss. I bring to you today, TWO new recipes! Both inspired by bananas, as they were beginning to brown in our house.
I have always read about banana ice cream but never actually attempted to really try it myself. My parents purchased a Vitamix blender a couple of months ago, and given it's incredible capacity to blend things (as well as a failed attempt to make vegan protein pancakes...) I thought I'd give it a try.
This meal was a combination of banana ice cream and the banana oat muffins I made the day before. YUM!
Banana Ice Cream
1 frozen banana
2 tbsp unsweetened applesauce
Splash of water
*Or you could use almond milk instead of the applesauce and water, and you could totally add in some vanilla, and cinnamon, and cocoa, and peanut butter... oh my.
Put all ingredients into your blender (Vitamix or Blendtec are the most powerful), food processor, or Magic Bullet and pulse while continuously stirring until you reach an ice cream consistency!
Now I couldn't just eat it like that... so I topped it with one of these!
Vegan Banana Oat Muffins
2 1/2 cups of oat flour (I pulsed the oats in my Magic Bullet to make flour, you could use almond flour too!)
3/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk (start with less and add the full amount if required)
1/3 cup raw sugar
1 flaxseed 'egg' (mix 2 tbsp ground flaxseed, 4 tbsp water - let soak for about 10 minutes)
1 tsp vanilla
2 tsp cinnamon
2 ripe bananas mashed
1 1/2 tsp baking powder
1/2 tsp baking soda
Extra goodness - feel free to add whatever you'd like! I added:
2/3 cup walnuts
1/2 cup craisins
Line a muffin pan with muffin papers and fill about 2/3 way full (they don't rise too much). I filled about 18 muffins, but that was only about 1/3 - 1/2 full. OR fill a lightly greased loaf pan and bake accordingly... I would start with 25 minutes in the oven and check back.
Bake at 350F for about 25 minutes. Let cool and then store and EAT :) I recommend with a bit of peanut butter or homemade jam :D