Our first ever Baltimore Vegan Supper Club took place Sunday night. Kevin and I spent the weekend planning and getting the menu together. We're pretty happy with how it turned out. The food came together without any major catastrophes, and it was shared with great company.
Remember when there was MySpace, and you've have a heading or a one-line 'About Me?' Mine used to read, "my banana bread brings all the boys to the yard." I have a tried and true vegan recipe that I've been making for almost 10 years now. And! I'm really humble when I talk about it.
After 10 years of loyalty to my 'nana bread recipe, I've decided that I really have a thing for oat bran. It adds grain diversity, and is lower cal and higher protein than rolled oats. Hello, handsome! In order to accommodate my new romance, I again veganized a banana bread recipe that my mom gave me years ago. It's full of health-store-chicy goodness without tasting too granola.
Oat Bran 'Nana Bread
1 T flax meal 2 T water 1/2 cup brown sugar, packed 1/2 cup canola oil 1 tsp vanilla 3 very ripe bananas 1/4 cup nut milk 1/2 cup dates
Dry: 1/2 cup oat bran 1 cup flour (I used white whole wheat) 1 heaping tsp baking soda 1 tsp baking powder pinch of salt
1 tsp apple cider vinegar
Preheat to 350
In a food processor, whir the flax and water. Add the sugar and oil. Whir again. Add bananas and nut milk. Whir until bananas are pureed. Add dates and pulse until roughly chopped Combine dry ingredients in a bowl and add to food processor, then gingerly pulse until JUST combined. Stir in the vinegar. Spoon into a greased loaf pan. Bake for 45 mins, or until a poker comes out clean. Invert to remove from pan and let cool on a wire rack.
This Vegan House is a little rowhome in Baltimore, built in 1880 and still a work in progress. I'm a busy midwife. When I'm not catching babies, I cook vegan food, work on the house, restore the 1950's Chambers stove, and hang out with Kittie.