Food Sensitivities, Food Tips, Recipes

Avocado Pasta Sauce

This recipe is one that my cousin makes 2-3 times a month.

The measurements for this sauce are pretty inexact, but are roughly as follows:

1 ripe avocado
35-40g cashews
2-3 large handfuls of baby spinach
Enough non-dairy milk (oat or almond recommended) to get the blender moving
Salt and Smoked Paprika to taste

Recipe is very simple – chuck everything in your blender or food processor of choice and blitz until smooth. Sauce can be heated on the stove or the microwave and freezes really well. This recipe produces 3-4 helpings of sauce, depending on how much you like on your pasta, or will serve as many for a single meal.

Bread and Baking, Recipes

Vegan Banana Coconut Muffins

I’ve been making this recipe for years. Originally this was a recipe for Banana Bread, gotten from my mum, but I switched to simply putting the batter in muffin tins because the oven I was working with cooked them more evenly. Now, I’m just lazy, because I’ve found the loaves are a bit too hard to get right. They’re either over or under done, but which ever way you choose to make them, is up to you.

Over the last couple years I’ve made some new friends who are vegan, and my sister developed lactose intolerance, so I’ve had to modify. I also moved to the UK, where it’s very hard to find Crisco (an American shortening) and it’s quite expensive if you do find it. To that end, I have listed my modified recipe below:

¾ cup sugar
½ cup coconut oil
½ tsp salt
2-4 mashed banana
¼ cup sour milk*
1 tsp baking soda
2 cups flour

*To make sour milk, mix ¼ cup milk of your choice, I use oat typically, with ¾ tsp of cider vinegar and let sit for a few minutes.

Start by mixing sugar and oil together, add bananas and mix until you have a smooth batter, this can be done by hand or with a mixer, then add salt, baking soda, sour milk, and flour and mix. You’ll want to look for a fluffy and airy consistency. I’ve never had an issue with over mixing but it is possible, just like with pancakes. You’ll end up with heavy muffins/bread.

This recipe originally called for 2 eggs but I’ve found it doesn’t really make much difference as the bananas act as their own binding agent. If your batter seems a bit too dry, simply add an extra tablespoon or two of your non-dairy milk.

Preheat your oven to 325F, 180C

For bread bake 1 hour or until a toothpick or knife comes out clean.

For muffins bake approximately 20-25 minutes, checking often after 20 minutes. For me I go by smell. As soon as I smell it wafting out of the oven, I check the muffins and 9/10 they’re done.

Enjoy!

Caitlin