Vegan Banana Ice Cream & Maple Glazed Walnuts

My friend sent me a link on how to make an easy homemade ice cream using only frozen bananas. How simple is that!?

Yearning for a more healthful way to cure my dreaded sinful sweet tooth.....I decided to try it.

So I froze a few bananas..........contemplated which addition to the ice cream would be the most delicious, debating over peanut butter...........peanut butter and cocoa powder...........nutella.........coconut..........coconut and mango.........walnuts..........maple glazed walnuts.....oh yes, maple glazed walnuts! Done! I thought it would be a delicious compliment to the creamy sweet banana flavor. The ice cream was delicious and I was very impressed with the consistency.

Banana Ice Cream

(Serves 1-2)

1 1/2 frozen bananas sliced

Add bananas to a food processor and process until it just becomes creamy and smooth. If you desire a topping, or additional flavor (I chose maple glazed walnuts), add and pulse until incorporated into the ice cream. Scoop into bowls and serve.

Maple Glazed Walnuts

1/3 C Raw Walnuts

1 1/2 Tbsp Maple Syrup

Pinch of salt

Heat dry skillet over medium heat. Add walnuts, maple syrup and salt and stir to coat walnuts, stirring occasionally 3-4 minutes until maple becomes caramelized. Remove from heat and cool.

Step by step photos:

Almond Pulp Ricotta & Vegan Eggplant Lasagna

I love making my own almond milk from raw soaked almonds and am always looking for a way to use up the leftover almond pulp after extracting the milk. Rather than let it go to waste, I usually add the protein and fiber packed-pulp to muffins and breads.

Today however, it occurred to me that perhaps I could use it to make one of those fancy 'vegan ricotta' recipes you see using cashews. A quick google search affirmed that it is possible, and I was off with my experimenting!

Almond Pulp Ricotta

1 1/2 C almond pulp

2 cloves garlic

1 Tbsp Miso paste

1 Tbsp fresh lemon juice

1 Tbsp nutritional yeast

chopped onions, scallions or shallots

dollop of tahini

salt

Place all ingredients in a food processor and give it all a whirl. Do not over process or it will begin to liquify a bit.

I used mine to layer with strips of eggplant and homemade marinara sauce for a noodle-less eggplant lasagna, pictured step-by-step below.

Layer casserole dish with marinara sauce, thinly sliced eggplant, almond-pulp ricotta, italian herb mixture and a few thinly sliced onions and mushrooms in between until layered to top.

Top off casserole with shallots, mushrooms and a sprinkling of nutritional yeast.

Bake at 350 degrees for 45-50 minutes. Allow to cool a bit and enjoy this easy vegan delight!

If you want to make an eggplant bake but don't have the almond pulp to make the ricotta, here is my modified recipe sans ricotta.

My 1st Meatloaf

My hubby has been begging me for a while to make meatloaf. I just have never really had the desire to make it. I suppose memories from childhood of it not being the most 'exciting' thing on my plate, combined with the name "meat-loaf" just don't have a strong appeal. I mean, a loaf of meat sounds a little gross, I'm not gonna lie. But, he deserves a bit of spoiling from time to time. :)

So I surveyed a handfull of recipes, as well as my cooking confidant BF Katie, who has made many a stellar meatloaf, and was off with a plan! (and I actually got a little excited.)

So...here is my aggregated recipe for my 1st ever meatloaf. And it was pretty gosh darned good!

Heather's 1st Meatloaf

2 lbs lean ground beef

1 Tbsp olive oil

1 C yellow onion, chopped

1 small red onion, 1/2 chopped, 1/2 sliced and reserved for glaze

1/2 red bell pepper, chopped

6 cloves garlic, finely chopped

1 (6 oz) can tomato paste

1 C sliced crimini mushrooms, roughly chopped

1 C carrots, peeled and shredded

1 C zucchini, shredded

2 C baby spinach

1 extra-large egg, lightly beaten

1 Tbsp molasses

1 Tbsp Worcestershire sauce

1 Tbsp balsamic vinegar

2 Tbsp Dijon mustard

1 tsp salt

1 tsp dried thyme

1/2 tsp cayenne

1/4 tsp chili powder

1/4 tsp all spice

ground pepper

1 cup brown rice crispies (processed into crumbs in food processor)

Preheat oven to 375.

Heat 1 Tbsp oil in a medium sized skillet and add yellow and red onion. Saute onion for a few minutes before adding red bell pepper and garlic. Continue to saute for another 5-8 minutes until onion becomes translucent. Add tomato paste, Worcestershire, balsamic, Dijon and all spices. Mix well and remove from heat. Immediately stir in mushrooms, grated carrots and zucchini, and spinach and allow to cool 10-15 minutes. Transfer mixture to large bowl and add egg, ground beef and rice crumbs. Mix ingredients until well incorporated using hands, and form into a loaf. Place onto parchment paper lined baking sheet and into oven. Meanwhile, make meatloaf glaze.

Meatloaf Glaze:

1/2 C organic ketchup

1 Tbsp honey

1 tsp balsamic vinegar

dash of hot sauce,

Worcestershire sauce,

and apple cider vinegar

reserved sliced red onions

Combine all ingredients in a small bowl. After baking meatloaf for 15 minutes, spoon glaze over meatloaf , top with red onion slices and place back into oven for 45 minutes.

Meatloaf should bake for a total of 1 hour (or until thermometer reads 155). Allow to sit for 10 minutes before serving.

Let me know if you try it, or leave me a comment with your favorite meatloaf recipe!

Warming Winter Roasted Kabocha Squash

This is a fabulous dish which I found in my Food & Wine Magazine. The combination of warming spices and kabocha squash with the peel on caught my eye at first. I mean, who doesn't love cinnamon, cardamom and nutmeg!? And eating the squash with the peel brings me back to Japan where this was common with tempura or pumpkin dishes and I loved it! Then they added coconut milk to the mix, and HELLO.....I am going to make you for dinner and eat you all up!

Warming Winter Roasted Kabocha Squash

1 can coconut milk

1/4 C light brown sugar

8 garlic cloves, unpeeled

1 fresh hot red chile, thinly sliced

1 1/2 tsp cinnamon

1/2 tsp freshly ground cloves

3/4 tsp cardamom

1/2 tsp freshly ground nutmeg

1 medium kabocha squash, cleaned, seeded and cut into 2" chunks

salt & pepper

Preheat oven to 350. In a large bowl combine coconut milk, brown sugar, garlic, chiles and spices and mix well. Add squash chunks and stir until well coated.

Pour into a roasting pan and sprinkle with salt and pepper. Cover pan with foil and roast for 45 minutes in oven until tender. Remove foil and up the heat in your oven to 400. Place back in the oven for about 15 minutes. The squash should be starting to form a nice glaze at this point. Check and it may be done, or if you desire more brownness, give it a stir and an additional 15 minutes. Devour and enjoy! ;o)