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Easiest Walnut Banana Bread | Vegan + Gluten-Free

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When the aroma of ripe nana’s starts to creep out from the kitchen, that’s when you know it’s time to transform those yellow thangs into everyone’s favourite type of bread…Walnut Banana Bread!

My goal for this banana bread was to go from a bowl of spotty bananas to a delicious bread as easy and quickly as possible.

Eat it for breakfast.

Pack it for lunch.

Warm it up for dessert.

Sometimes life calls for a cup’ o’ tea and a loaf of ‘nana bread.

So, when it can be pretty dang healthy for you, I’d consider that a life WINNING situation.

I’ll stop talking now. Make this and devour!

Walnut Banana Bread | Vegan | Gluten-Free
 
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Possibly the easiest banana bread you'll ever make with incredible dense deliciousness!
Author:
Recipe type: dessert, snack
Serves: 8
Ingredients
  • Wet Ingredients:
  • 4 bananas
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ⅛ cup coconut oil
  • 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water, let sit for 5 minutes)

  • Dry Ingredients:
  • 3 cups oats, gluten free if needed
  • 1 tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts
  • ½ cup raisins
  • ½ cup vegan chocolate chips (optional, but why wouldn't ya?)

  • Topping:
  • 1 banana, halved lengthwise
  • 6-8 walnuts
Instructions
  1. Pre-heat oven to 350°F
  2. Line your loaf baking dish with parchment paper.
  3. First, blend your oats into a flour, then pour into a big bowl.
  4. Add the rest of the dry ingredients to the oat flour and stir until combined.
  5. Put all wet ingredients in your blender, blend until smooth.
  6. Pour the wet ingredients into the dry and mix until combined.
  7. Pour the mixture into your loaf pan (either a medium sized one or 2 small ones). Fill it up almost all the way to the top.
  8. Place the halved banana on top with a few walnuts.
  9. Bake for 50 minutes.
  10. Let cool a few minutes before removing to a cooling rack.
  11. Enjoy! (Maybe with some of this jam!)
  12. To store, put it back into the loaf pan and cover it with tinfoil, or reusable vegan wax wrap (not affiliated, but can't stop using these!)

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Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Sauce

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Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.

This has got to be the best way to get in as many raw veggies as possible.

Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.

This recipe gives you A LOT of sauce. Which is definitely on purpose.

Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:

  • douse your veggie BBQ skewers 
  • smother your soba noodle salad in it
  • drizzle it on roasted veggies
  • spread it on a sanny
  • squirt it in a wrap
  • dunk your raw veggies in it
  • water it down and use it as a salad dressing!

Sauce is what makes the world go ’round.

Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉

I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.

We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.

We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Dipping Sauce
 
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A fun recipe that packs the nutrition into the most delicious handful you could ask for. Crunchy, fresh and perfect for a summery eve.
Author:
Recipe type: dinner, lunch, summer,
Cuisine: Vietnamese
Serves: 2-4
Ingredients

  • Wraps:
  • Rice paper wraps (we made 15)
  • 1 avocado
  • 1 cup purple cabbage
  • 1 peach
  • 1 cube smoked tofu
  • 1 large cucumber
  • 2 carrots
  • 1-2 bell peppers
  • 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
  • 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)

  • Zesty Orange Sesame Sauce:
  • 1-2 tsp zest of orange
  • Juice of 1 orange (medium navel)
  • ½ cup almond butter
  • ½ cup tahini
  • 3 tbsp braggs liquid aminos OR tamari
  • 2 tbsp apple cider vinegar
  • 1 cm fresh ginger
  • 1 clove garlic
  • ½ cup water
Instructions
  1. Cook soba noodles according to directions, then strain, let cool for 10 minutes
  2. Slice all veggies and the tofu thinly & vertically
  3. Make your sauce by blending all sauce ingredients in a food processor until smooth
  4. Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
  5. Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
  6. Serve them up on a platter with individual dipping bowls and a plate!
Notes
If the rice paper is breaking, double them up and use 2 per roll!

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This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.

Fresh Vegan Bruschetta with Cashew Parmesan | Oil-Free

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When in doubt, vegan bruschetta it out….

Too corny? Nah… Ooo, but corn would be an amazing addition to these little toasts…

Anyway, this is a perfect snack, appy, lunch, or even a super simple dinner alongside a mega salad!

Bruschetta is always a go-to at a restaurant with no vegan options. Minus the cheese ontop and butter below. You really can’t go wrong with tomatoes and toast, ya hear me?

Making this at home allows you to experiment a little, and it’s an easy, delicious way to get that fresh Italiano feel in the heat of the summer.

It’s not your typical brusch though (yes, brusch is now a word…), balsamic reduction gives it a deep sweetness, a little lime juice brings the tartness, and a sprinkle of cashew parm achieves that cheezy, salty flava flave.

If you can get your hands on some heirloom tomatoes, then cudos points to you, because your brusch will then blow the summery flip flops off of your guests tanned feet.

And the bread? Try to find yourself a rye sourdough baguette, that’s my fave.

Crunch away, my friends!

Benefits:

  • Tomatoes are one of nature’s magical fruits. They’re packed with vitamin K to help your bones, potassium for your heart, vitamin C for your immunity, and vitamin A for bones and your vision.
  • Basil is a powerful herb, packed with antioxidant, anti-aging and anti-inflammatory properties. This guy will help prevent stress and anxiety, plus improve your digestion and liver function!
  • Shallots are amazing for lowering your blood pressure and increasing your blood flow. They’re sulfur-containing morsels, which makes them a star when it comes improving collagen levels and growing healthy hair.

4.0 from 1 reviews
Fresh Vegan Bruschetta with Cashew Parmesan
 
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A fresh summer dish for everyone to devour. Heirloom tomatoes make this recipe next level!!
Author:
Recipe type: Vegan Bruschetta with a twist
Cuisine: snack, lunch, appetizer
Serves: 2 people
Ingredients
  • 15-20 cherry tomatoes, diced
  • ½ shallot, minced
  • 2 cloves garlic, minced
  • large handful basil, chopped
  • 2 tbsp balsamic reduction (I used Nonna Pia'scabernet merlot)
  • ⅛ tsp himalayan salt
  • ⅛ tsp pepper
  • ¼ lime wedge
  • ¼ cup cashew parmesan
  • 5-6 thin slices of baguette (rye sourdough is my favourite)
Instructions
  1. Mix tomatoes, shallot, garlic, spices, balsamic and basil together in a bowl.
  2. Toast bread.
  3. Pile the tomato mixture on the toasted slices, and top with a squeeze of lime and sprinkle with cashew parmesan.

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Blueberry Banana Coconut Cream Milkshake | Vegan

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The dog days of summer call for something frosty, creamy and nostalgic. This vanilla blueberry banana coconut cream milkshake is the answer…always.

Creaminess, frostiness & blueberries…something magical happens when these 3 collide. The blueberries become much more than the usual blueberry you’d expect. It reminds me of getting blueberry milkshakes as a kid at the Hornby Island bakery. They came as a massive glass filled with a blue galaxy of creaminess. It was packed with dairy though, so this one is infinite galaxies better.

The amazing taste and mouth feel is still all there.

Here we have a dairy-free version with all the thickness, creamy goodness and decadence that I remember.

On a hot summers day, there’s nothing better than a slow sip-full of this masterpiece.

It’s ridiculously easy to make.

It’s refreshingly frosty.

It’s melt-in-your mouth decadent.

It’s blueberry banana coconut cream milkshake heaven with a touch of vanilla deliciousness.

Top it off with some cookie crumbles (I used Anna’s Ginger Snaps), extra fruit … or maybe some coco whip from this pumpkin cheezecake recipe?! (Drooling as I write this).

Let’s talk blueberries for a sec. They’re packed with antioxidants (especially wild blueberries) to combat free radicals and protect you from all forms of disease, aging and viruses, plus they’re high in vitamin C to boost your immunity. At just 80 calories per cup, they’re a megadose of nutrition, so eat them by the handful!!! They are part of the dirty dozen group when it comes to organics, though. This just means you should make blueberries one of the ingredients that you always get organic! Buying them local is also always best. If you can grow your own, amazing… but if not, find a local farmer. I stock up on Hare’s Farm’s blueberries from Pemberton every year throughout the summer and try to have a freezer full of them to last me at least a month of winter (they go down fast around here!)

You can order 10lb frozen boxes from JD Hare directly through email: haresfarm1993@gmail.com or find his blueberries at the Whistler Farmer’s Market!

On to the recipe!

Blueberry Banana Coconut Cream Milkshake
 
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A thick & frosty treat for that hot summer's day, still packed with benefits.
Author:
Recipe type: Dessert, Snack
Serves: 2
Ingredients
  • 2 cups blueberries
  • 1 cup vanilla coconut ice cream (I used Coconut Bliss)
  • 2-3 cups vanilla plant-based milk (I used Califia Vanilla Almond)
  • 2 frozen bananas
  • Toppings (optional):
  • Extra blueberries
  • Crumbled cookies (like vegan graham crackers or Annie's ginger snaps)
  • Banana slices
  • Coconut Whipped Cream from this cheezecake recipe (oh man that would be so good!!!)
Instructions
  1. Blend all mylkshake ingredients together in your blender. Start with just 2 cups of milk, then keep adding until you have the consistency that will slowly move through your straw.
  2. Pour into your favourite jar, and top it off with your choice of toppings.

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Sweet Potato Toasts | Easy GF Snack

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Toast.

But it’s potato.

But it’s toast.

But ahhhh, sweet potato toasts! When I first saw this, I thought…GENIUS.

Alllllmost as genius as when Einstein said:

“Nothing will benefit health or increase chances of survival on earth as the evolution to a vegetarian diet.”

Or this:

“Our task must be to free ourselves by widening our circle of compassion”

Anyways, sometimes it’s the simplest combination of action, taste and texture that creates the best experience.

Action: Toast

Taste: Savoury sweetness.

Texture: Chewy tastiness.

These little pieces of art are perfect for summer. You don’t have to touch your oven to enjoy your taters. And, if you’re like me, sweet potato is a must for every season.

Get creative with your toppings (perfect for the kidlets to join in on).

Go sweet … cover it in berries.

Go savoury … smother it with avo & nooch.

Go tangy … sprinkle it with sauerkraut.

Go spicy … sriracha!

What ever you do….take a picture and tag me on Instagram so I can see your beautiful creations ( @hookedonplants ). Channel your inner childhood summer camp arts & crafts hour and get crafty!

Who ever said to not play with your food…must have not enjoyed eating it. Some of the best food is the food you put the time into making pretty. You enjoy every. single. chomp.

Benefits:

Sweet Potato is the staple of some of the longest living humans on this earth! The Okinawans base their plant-based diet around the sweet potato and their area is one of the most populated areas with centenarians around. Sweet potatoes are packed with fibre, vitamins, antioxidants, minerals and ready for your body to utilize and thrive off of. Don’t be afraid of carbs when they come in their whole, unrefined form.

Sweet Potato Toasts
 
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A fun and nutritious snack that you can get creative with!
Author:
Recipe type: snack, lunch
Serves: 2
Ingredients
  • 1 sweet potato, sliced in ¼ inch discs
  • Choice of toppings:
  • Peanut or almond butter
  • Berries & bananas
  • Avocado
  • Nutritional yeast
  • Sauerkraut
  • Basil
  • Sprouts
  • Hemp seeds
  • Chia seeds
  • Fresh herbs
Instructions
  1. Toast your sweet potato 2-4 times depending on the heat your toaster or toaster oven brings! When it’s browning, you’re ready to go to the next step
  2. Top it! Like I said, get creative and make art 🙂

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