Banana Walnut Spice Bread

I love the way that banana bread scents the house as it's baking. I think it's the spices. Most of the banana bread recipes I've come across are either like cake or don't have any spices. I like mine to have a lot of spice to it, and this is my favorite combo of spices and light sweetness. This is a very moist and dense (but soft) bread that will stay moist for several days if wrapped in plastic wrap and stored in the refrigerator after it has cooled.

I make mine vegan, but you will get good results using non vegan ingredients.

I've also made this recipe using Bob's Red Mill All Purpose Gluten Free Flour with an addition 1 tsp. of xantham gum added the dry ingredients with much success.

1 cup flour
1 cup whole wheat flour
2 Tbs. flax meal
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. ground cardamom
1/8 tsp. ground cloves

2 1/3 cups mashed overripe bananas
1/4 cup applesauce
1/4 melted earth balance or butter
Ener-G Egg Replacer mixed up for 2 eggs or 2 egg whites
2/3 cup brown sugar

1/2 to 1 cup coarsely chopped walnuts (optional)

1. Preheat oven to 350 and grease a 9x5 loaf pan.
2. While the oven is heating, blend together the flours, flax meal, baking soda, salt, and spices in a large bowl.
3. In another bowl, thoroughly combine the bananas, applesauce, melted butter, egg replacer, and brown sugar making sure that any lumps are dissolved.
4. Blend together the wet and dry ingredients, but do not over mix. Gently fold in the walnuts and pour into the the prepared loaf pan.
5. Bake at 350 for 60-65 minutes or until a knife comes out clean when tested in the center.

**If making Gluten Free, substitute 2 cups GF Flour mix for the wheat flours and add an additional 1 tsp. xantham gum to the dry ingredients and proceed.

Sloppy Joe...slop, sloppy, joe....

Every time I make sloppy joes, I can't help but get Adam Sandler singing Lunch Lady Land stuck in my head. Fortunately, I don't need to wear brown orthopedic shoes and these are better than what you'd find in your standard cafeteria.

I grew up eating the meaty kind, you know, mixed with the canned sauce, served on a white flour bun, and accompanied usually by pickles and potato chips. Other than making my version vegetarian and lower in fat, I also wanted to incorporate more fresh veggies and less sodium. Kids all approved. Even my semi-picky 9 yr. old who won't eat the meaty kind because in her words they're "too greasy, sweet, and gross" said these were yummy. This is a very quick and easy meal!

Veggie Sloppy Joes

1/2 yellow onion, diced
1/2 red or green bell pepper, diced
2 cloves garlic, minced
3 cups no salt tomato sauce
1 1/2 cups water
1 1/2 cups TVP granules
1 Tbs. chili powder
1 1/2 tsp hot sauce (optional)
1 Tbs. fresh parsley, minced 0r 1/2 Tbs. dried parsley
2 Tbs. Bragg's Liquid Aminos
1/4 to 1/3 cup barbecue sauce
1 tsp. black pepper
salt to taste if needed
whole wheat buns


1. In a sauce pan over medium heat, saute the onion, bell peppers, and garlic in a little water (about 2 Tbs.) for about 2 minutes or until softened.

2. Add the remaining ingredients and bring to a simmer. Cook, stirring frequently, for about 10-15 minutes until the TVP has absorbed most of the liquid. Add salt to taste if you think it needs it. I added about 1/4 tsp.

3. Serve on toasted buns with fresh fruit and a small green salad.