I made this carrot banana cake for a picnic at the park this weekend and it’s been getting better and better as it’s been sitting in the fridge. It’s very moist and almost a fudgy-like consistency.
2 large carrots grated
2 large ripe bananas mashed
3 TBS flax meal + 1/3 cup rice milk mixed together and set aside to ‘gel’. This will be the binding agent
1/8 cup melted coconut oil
1/2 cup coconut sugar
Dash of maple syrup
2 tsp vanilla
1 cup flour (I used chickpea flour, any combo of flours will work though)
1/2 cup quick rolled oats
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
Handful of crushed walnuts
Combine the wet ingredients. Combine the dry ingredients. Mix together. Pour into a greased cake pan or loaf pan.
Bake at a low temp for about an hour.
I highly recommend a cashew frosting made by blending a cup or so or soaked cashews + lemon juice + a couple medjool dates + vanilla + cinnamon!!
We went out for my birthday dinner last night to my favourite pizza place that does the BEST vegan and gluten free pizzas I’ve ever had!!
Me and Ali did sharesies as usual 🙂 and we also drank quuuuuite a bit of wine, as usual…we ended up staying out way past our bedtime and both struggled through work today.
We were (and still are, going to crash after this) exhausted and i’m surprised I managed to create this masterpiece in my cranky, delirious state. I even had this ingenious idea to grate the tofu so it looked like shredded cheese 😀 It was super tasty and I can’t wait to prepare it again like that for tacos, pizza etc!
I whisked up a delicious sauce and stirred it through the rice once it was done cooking that was just perfect.
Unfortunately and typically, I didn’t keep track of the measurements of things but I’ll try my best…and with things like this it really doesn’t matter anyways.
Here’s the deal:
For the tofu “cheese” topping:
Firm tofu grated, it was about two cups
3 garlic cloves minced
1/4 cup nutritional yeast
1/4 tsp mustard powder
1 TBS flax meal
1 green onion chopped
Tumeric, paprika, salt, pepper
Mix all ingredients until well combined. I add green capsicum and diced carrots at this point and then lightly cooked it in a wok with a bit of coconut oil.
And for the rice:
2 cups cooked brown and black rice
1 TBS light miso
2 TBS sesame oil
1-3 TBS Tamari (soy) sauce
2 tsp honey
Whisk into a creamy sauce and stir through rice. I also stirred through chopped kale an baby spinach.
I’m gonna keep this simple, as Buddhists do…
Sometimes it’s nice to make some rice and whack a bunch of veggies on a plate and pretend you are a buddhist.
On our Buddha plate was:
Cooked brown and black rice with kale stirred through (the freshly cooked rice steams it nicely)
Fresh red capsicum/pepper slices
Lightly sautéed/steamed purple onion, garlic, cabbage, broccoli and mushroom slices (sautéed/steamed in a tiny bit of water, a bit of sesame oil, Tamari(soy) sauce and a drop or two of apple cider vinegar
Sprouted buckwheat grouts
Dulse (seaweed) flakes
Extra Tamari and sesame oil.
Not healthy or amazing or colourful at ALL…
How Ali felt afterwards. Satisfied. Zen.
“what the industry figured out, and this was a real revolution, is that you don’t need healthy animals to make a profit. Sick animals are more profitable. The animals have paid the price for our desire to have everything available at all times for very little money.”-Frank Reese ‘the last real poultry farmer’
We had our favourite seven year old friend Chloe over for dinner and a sleepover last night…Mid-week sleepover heck yea! We’ve known Chloe since she was five and while not the pickiest of eaters, she is only seven, although we sometimes forget this when we are deep in conversation about boys or Taylor Swift…so I pondered all day about what we could make for dinner that would be fun, nutritious and delicious for all…
RICE BALLS!!! Rice balls stuffed with creamy green sauce that is.
Ali and Chloe ❤
1 1/2 cups short grain brown rice cooked in vegetable stock
2 green onions chopped finely
2 TBS black sesame seeds
2 TBS white sesame seeds
2 sheets of nori torn into little pieces
(1/4 cup toasted almonds, Chloe is allergic to nuts so Ali and I sprinkled them on top but it would be even better mixed in)
Cook rice and combine all ingredients.
3 TBS mayo
Juice of one lemon
Paprika and Himalayan rock salt
Blend until smooth. In normal circumstance I would have made this with cashews blended instead of the mayo and it would have been even tastier and healthier but like the good child minders we are we kept Chloe's allergy in mind 🙂
Now the assembly is a but weird but it works well as its really simple. Get a piece of cling wrap and lay it in a 1 cup measure
Like that…then add 1/4 cup of the rice mixture and stick your finger in the middle to make a hole where you will put a couple teaspoons of the sauce. (avo in the middle would also be pretty good I assume if you don’t want to bother with the sauce). Close up the cling wrap and twist it up moulding the ball with your hands…twss.
Untwist the cling wrap and you should have a perfect little ball! You can continue with the same piece of plastic for all the balls (waste not)
I made peanut miso dipping sauce to accompany the balls as well as some kid friendly carrot sticks and a simple spinach and avo salad.
Yum!! They were a hit with all big and small! Chloe went a bit overboard on the soy sauce at one point so had to add some extra rice to even it out! Clean plates all round!
Makes about 9 balls.
Tonight was my first time with coconut rice. A very good first impression was formed. Having recently bid a final farewell to dairy, any creamy alternative is welcome. Who doesn’t dig creamy after all??
1 cup brown rice
1 can coconut milk
1 tablespoon raw agave or raw honey
1/4 cup toasted coconut
Himalayan rock salt, pepper, cinnamon, cumin
Cook the rice as you normally would but instead of water use the coconut milk. I found it was bubbling way too hard core even on the smallest burner, lowest heat, so I put the pot on top of the wok….
…like so. I also added a bit of water, maybe like an 1/8 cup.
Once the rice is tender add the remaining ingredients including the dried coconut that you have toasted for a few minutes in the oven (reserve some for sprinkling on top for pretty presentation)
The veg component of this dish consisted of very photogenic spirals of purple carrot, yellow squash thingies, sweet potato and green onions
See, so prettty!!!
I warmed them slightly in the oven on low heat with some coconut oil and H. Salt. These were certainly tasty and fitting veg for the dish but use whatever tickles your pickle. How good would this be with big chunks of roasted pumpkin?? Or asparagus and peas?! Oooor mushroom and broccoli?? Mmmm. I’m even thinking as a dessert pudding with cinnamon and honey and a bit of cacao for good measure. Anyways….
…bottom line, coconut rice rocks.