A family tradition of mine, is to make Banana Nut Bread loafs and bring them to family members on Christmas Eve. I thought I would share our family recipe with you, vegan style! The loafs make great gifts, especially if they are made into mini loafs! They can also be combined with other holiday treats for a scrumptious gift. Check out our other vegan recipes.

Vegan Banana Nut Bread

Prep Time:

1 1/2 Cups Flour
1 1/2 Cups Evaporated Cane Juice (or other sweetener of your choice)
3-4 Large Ripe and Mushy Bananas
EnerG Egg Replacer (equivalent of 2 Eggs)
1/2 Cup of Walnuts
1/2 Cup Earth Balance Vegan Buttery Spread or Sticks
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder

Pre heat the oven to 350 degrees. Sift the flour, baking soda, baking powder, salt and sugar together. In another bowl, make the Egg Replacer into the equvalent of 2 eggs. Add in the margarine to the egg replacer. Peel the bananas and mush them together with the wet ingredients. Add the wet ingredients into the dry and mix until smooth. Add in the walnuts and stir together. Use some margarine and rub into two loaf pans or 6 mini loaf pans. Pour batter into the loafs and bake for 60 minutes. Let cool and serve or wrap for gifts! If bananas are not holiday enough you can substitute with 2 cups of cranberries and add some orange zest!

This week’s recipe we are taking it back to the beginning with a traditional breakfast favorite! Just one bite of these sweet breakfast treats and your palate will be brimming. These make one great way to start a weekend morning or any day of the week! After all its the most important meal of the day, why not make it count?!

Vegan French Toast

Prep Time: 5 minutes  Cook Time: 15 minutes

4-5 Slices of your favorite bread (we suggest sourdough or whole wheat)
3/4 to 1 Cup of Vanilla Soy Milk
1 Tbl of Flour
1 tsp of Cinnamon
1 tsp of Sugar or other sweetner
1/2 tsp of Ener-G Egg Replacer (optional)

In a large mixing bowl combine the soy milk, flour, cinnamon, sugar, and egg replacer. Whisk together the ingredients until fully liquefied. Heat a frying pan with a little cooking oil or use a griddle with the temperature at 350 degrees. Dip each piece of bread in the mixture, coating both sides. Cook bread in pan or on griddle. Flip after several minutes and cook until both sides are golden brown. Serve with maple syrup, fruit, soy ice cream, or any of your favorite toppings. To put a fun fall twist you can add pumpkin spice or nutmeg. Now dig in!

Welcome to our second installment of Vegan Recipe of the Week. This week we are featuring a favorite: Quiche. Quiche is great any time of the day and as a side or main dish! It works great for a quiet meal at home or as a dinner party dish. Bon Appetit!!

Vegan Quiche

Prep Time: 5 minutes  Bake Time: 30 minutes

3 1/3 Tbls Ener-G Egg Replacer

1/2 Cup Soy Milk Unsweetened

1 8″ Pie Crust

Your vegetable of choice to taste. Some suggestions are Onions, Bell Peppers, Tomatoes, Broccoli, Tofu, Mushrooms and our preference Spinach! If you are feeling risky try a little vegan soy cheese (we suggest Follow Your Heart brand)

Preheat the oven to 350 degrees. Chop up vegetables and spread over pie crust. Mix Egg Replacer and soy milk until completely smooth. Pour the mixture over the vegetables in the crust. Bake in the oven for about 30 minutes or until the pie crust is golden brown.

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