Bananas for Avocados

Send me asks !!! This is my second vegan blog. This blog is where I'm going to share my original content only so I probably won't post regularly. I also have a blogspot I'm working on bananasforavocados.blogspot.ca keep in mind I'm new to that type of blog so its not that great at the moment. 

[a-obnoxious-vegans-blog]

I made vegan chicken burgers out of rice!

Ingredients: 2 cups rice ¼ cup flour 5 heaping tbsp nutritional yeast 2 tbsp poultry seasoning 3 tbsp soy sauce ¼ cup finely diced onion ½ tsp salt ½ - 1 tsp garlic powder 2 tbsp oil ½ tsp black pepper 1 tsp white miso paste

Method: 💚Cook rice to it’s instructions but add everything but flour. 💚Smash cooked rice with a potato masher to break it up a bit then add flour, it will be sticky and moist. 💚 Shape making them about ½ inch thick, bake at 400°F for 20-30 min flipping half way. For a crispier outside pan fry covered for about 10 minutes flipping half way.

Makes 6-8

[bananasforavocados]

The Best Vegan Hot Coco

Fast, Easy and so delicious! (Serves 2-4 people)

3-4 cups of plant milk (I recommend a nut, soy or oat milk)

1/2-1 cup chopped chocolate (a cheap accidentally vegan dark chocolate is perfect)  

1-4 tbsp agave, maple or date syrup (basically a sweet syrup, I prefer agave)

To bring it to the next level:

1-2 tsp vanilla 

2-3 tbsp coffee (I used a cold brew coffee that was on sale, but you can use an instant coffee or some leftover/fresh brewed coffee)

Toppings:

Vegan marshmallows or whipped cream 

Chopped chocolate, sprinkles, crushed candy cane and/or spice (cinnamon, nutmeg, clove)

How to make:

1. In a medium sized pot add your milk, vanilla and coffee (the smaller quantities, you can add more later if desired), set to medium-medium low heat on a stove.

2. While your milk mixture is heating up chop your chocolate as fine as you can. Be careful! 

How to chop chocolate :

3. Add your syrup and your chopped chocolate to your milk mixture constantly stirring, raise your temperature to medium or slightly above medium heat. stir or whisk until most-all of the chocolate has melted creating a uniformed color with little to no floating chocolate pieces.

4. Taste and add more vanilla, coffee or syrup if desired.

5. Carefully serve by pouring or using a ladle/spoon. 

6. Add toppings if desired and enjoy!

(Not my photos)

[bananasforavocados]

Vegan "honey" garlic sauce

4-6 tbsp agave nectar or vegan "honey"

1-2 cloves garlic minced

1/2-1 tsp garlic powder

1/2-1tsp salt

1/2 tsp pepper (optional)

Simply mix all ingredients together, add more garlic powder, salt and pepper for more of a savory sauce.

The salt helps balance and enhance the sweetness, the garlic powder gives another layer of flavor with it's nutty notes, and the fresh garlic gives it that nice garlic taste we all love.

You can use this as a dip, as an ingredient in a recipe or as a topping. Use it wherever you're craving a salty, sweet and garlicky flavor.

[bananasforavocados]

Vegan BLT Potato Salad

(Rough recipe)

Potatoes

Vegan mayo

Lemon juice (about 1tsp for every tbsp of mayo)

Fresh rosemary finely chopped

Dill

Tomato diced

Cucumber thinly sliced and cut in quarts (this gives the lettuce flavor)

1-2 tbsp hemp seeds shelled (optional)

Vegan bacon cooked and cut into bits (you can just use soy bacon bits but I prefer light life brand)

Pinch salt and pepper

Dice and cook potatos, you can boil or bake until they're tender/cooked all the way through.

On the side mix all your ingredients that aren't potatos from there you can adjust quantities to taste

I did a large pot of potatos so I used :

1 medium tomato

2-3 tsp dill

2-4 tsp rosemary

4-5 heaping spoons of vegan mayo (about 1/2 cup)

About 2-3 tbsp lemon

8+ strips of vegan bacon

3" of a large cucumber

1/2 tsp salt and pepper

Damn it's so good!

[bananasforavocados]

Vegan ice cream cake

(This photo is mine!!)

I made myself an ice cream cake. They're my favourite but since being vegan this is my first one.

I used a store bought vegan cookies and cream and added some lavender, store bought vegan chocolate ice cream and a homemade crunchy chocolate peanut butter fudge (a combo of chocolate cookie crumbs, peanut butter, coco powder and a little bit of agave syrup).

I whipped up the icecreams so they would be more malleable.

In a spring pan I shaped the chocolate ice cream leaving an inch - 1 1/2 inch gap from the edge and froze hard.

Then added my fudge mixture packing it tight and about the same size as the chocolate layer and froze harder.

Lastly I carefully added my cookies and lavender ice cream along the edge making sure to get all the air bubbles out and continued to fill the pan and froze hard over night.

Perfect!

[a-obnoxious-vegans-blog]

“I know I wouldn't want to be put in a gas chamber”

These chickens (less then 2 months old) are on there way to a gas chamber where they will be burnt alive from the inside. Cargill ( where Canadian McDonald’s slaughters and processes chickens for chicken nuggets) is in the process of updating their system to be more “humane”. I know I wouldn’t want to be put in a gas chamber. (these are my Photos)

[bananasforavocados]

Made a nice lunch of veggies from my garden!!

Lemon, garlic and herbed beats (red and candy cane) green beans and rapini.

[bananasforavocados]

Vegan Cotton Candy Blizzard!

(not my photo obviously)

Ingredients:

Vegan vanilla ice cream 

Cotton candy flavoring

Pink or red food dye (optional)

Cotton candy krunch 

Plant milk 

Instructions:

In a blender, stand mixer or a bowl with a hand mixer mix ice cream (2-3 scoop small-medium, 4-6 scoop medium-large), flavoring 1-3 drops per every 2-3 scoops ( depending on how strong you like it or your flavors potency) and food dye 1-2 drops per every 2-3 scoops, slowly add milk until desired consistency 3 tbsp at a time (thicker then a milk shake thinner then just scooped ice cream).

After you like the consistency fold in as many candy pieces you like (recommend 1 tbsp per scoop).  

Put in a cup or enjoy out of the bowl, put in the freezer to make a solid cotton candy ice cream. 

 ^^^

(Dairy Queen’s secret ingredient Cotton Candy Krunch)

[bananasforavocados]

Vegan kale pesto

(Photo is not mine but looks the same)

5-7 large dinosaur kale leaves (chopped into roughly 1 inch pieces).

3 tsp of sundried tomatoes.

 About 5 cherry tomatoes (or 1 small tomato or half of a medium tomato).

1/8 cup olive oil.

2 tsp Parmesan (I recommend earth island brand).

2-3 tbsp Lemon juice.

2-2 1/2 large cloves garlic.

1 tbsp Basil (dried) or a small handful of fresh basil leaves.

1 inch of fresh rosemary (1 tsp).

salt and pepper to taste.

Put all ingredients into a food processor or use an immersion blender  until smooth.

You can use it on pizza, crackers, croissants, pasta and much more!

store leftovers in the fridge. 

This recipe has been quoted by others as:

“The best pesto I’ve ever had”, “very addictive” and “Better then any restaurant’s pesto”.

You don’t get a strong kale taste, just a nice clean pesto flavor. 

[bananasforavocados]

Best vegan chocolate icing!

(photo is not mine but looks the same/gives you an idea of what it should look like)

This vegan butter cream recipe is fluffy, creamy, sweet and chocolatey! It’s perfect for a desert filling, icing a cake, topping a cupcake or for eating straight up if you’re in that kind of mood. 

Buttercream icing :

Ingredients:

1 cup vegan butter or margine 

1/4 cup 100% cocoa powder

1/4-1 cup icing sugar (also known as snow sugar or powdered sugar)

1/4-1/2 tsp  Coffee grinds 

1 Tbsp vanilla extract

(And maybe 1-3 tbsp plant milk)

Steps:

In a medium sized bowl add butter, vanilla and 1/4 tsp coffee grinds (if you really like a coffee taste use 1/2 tsp) Then whip with a hand mixer to incorporate. 

Sift cocoa powder and 1/4 cup icing sugar into your bowl then mix (start on a low setting and slowly increase speed) until fully incorporated ( Adjust sugar until satisfied, see tips for details). 

Mix for about 10 min. Your icing should be thick and hold stiff peaks but be light and fluffy.

When done you can store in the fridge or use right away.

Tips:

DON’T FORGET TO SIFT EVERY TIME YOU ADD COCOA OR SUGAR! 

Make sure when using buttercream icing that your cake/pastry is cool-cold before using.

If you mostly want it for eating straight up you can freeze it so it can last longer and it will be like an ice cream.

If too bitter/not sweet enough add another 1/4 cup of sugar and continue mixing, tasting and adding until you’re satisfied ( the more sugar the more it will be like a milk chocolate, the less sugar the more it will be like a dark chocolate). 

If you added too much sugar or find the chocolate flavor isn't strong enough you can mix in cocoa powder 1 tbsp at a time.

If you find your icing is too thick or dry you can mix in a tbsp of plant milk at a time.

If you find it too thin you can add sugar and/or cocoa powder a little bit at a time until your flavor and thickness is balanced.

You can add other herbs and spices to your icing for that personal touch like cinnamon, pumpkin spice, nutmeg, coconut or mint.

Fun facts:

Coffee and Vanilla are known for enhancing chocolate’s flavor.

There’s 5 kinds of buttercream icing: 

Simple/American/Decorators buttercream. (which is this recipe) 

Meringue-based buttercream (Italian and Swiss versions).

French/bombe/common buttercream.

Custard-based/German/light/crème mousseline/Bavarian buttercream.

Rolled buttercream.

The first frosting/incing recipe was made in 1655 by Rebecca Price. Buttercream icing was not mentioned in American cookbooks until the 1920s, but similar icings were published within the century prior.

[bananasforavocados]

Made some home made bunny treats/food?

For the past year and a half I've lived with a lovely rabbit named Zucker, but ever since we gave him some storebought food that had a few treats mixed in he would only eat treats and refuses to eat his regular food. Even if his bowl is full he won't eat anything else but banana chips and grass despite desperate attempts to get him to eat regular healthy food. I finally decided to make him food so he will eat something. Even if it's not the healthiest it's better than what he eats. These are a mix of oat flour, carrots, water and a little bit of banana for flavor (cooked till dry) and I'm so glad hes finally eating!!!! As I evolve this recipe to be more proper for him I hope he will continue to eat.

[bananasforavocados]

Food Garden !!!

This year I’m making a fairly large edible garden, I’m so excited about it.

My edible garden this year:

Green onions (About 40)

Rosemary 2

Stevia 1

Sugar snap peas 3

Lavender 3

Ghost pepper 1

Yellow bell peppers 4

Red bell Peppers 4

Tomato 1

Celery 4

Rainbow beats 22

Spinach 6

Dinosaur kale 4

Watermelon 1

Eggplant 4

Rainbow swiss chard 7

Rapini 6

Graffiti cauliflower 1

Brussels sprouts 1

Buttercup squash 4

Spaghetti squash 4

Bok choy 6

Green beans 22

Corn 6

Honey berry 1

Pink lemonade blueberries 1

Pink icing blueberries 2

Strawberry mint 1

Black lace elderberry 1

Lemon elderberry 1

Apple tree 1

Cherry tree 1

It took my fiance and I 3 days to plant it all + we had to make more garden space, needless to say we’re tired!!! 

[bananasforavocados]

Vegan Scallops

4 king oyster mushrooms

1/2 tsp horseradish

1 medium-large garlic clove

salt

Just under 1/4 cup coconut rum

oil 

2 tbsp lemon juice

2 tbsp dill

Steps:

1. Cut mushrooms into about 3/4 inch-1 inch tall disks, save the caps.

2. Mix in a small bowl everything but the mushrooms, oil, dill and salt, then set aside.

3. In a pan heat up some oil (1 tbsp- 1/4 cup whatever you like) on medium or medium-low heat. Place mushrooms in the pan (including caps, make sure all are touching the bottom of the pan) lightly sprinkle salt on top and let cook until medium brown caramel color forms on the outside edge of the bottom. Flip and cook the other side until it’s a light brown.

4. With a pan lid ready, quickly add the mixture you set aside earlier, then pop the pan lid on ( at this point if you want you can add something like spinach or another veggie to lightly steam), cook for a few seconds (10 ish seconds) then sprinkle the dill on top and add more salt if desired. Mix gently, then add the lid for another few (10 ish) seconds. 

5. Serve in any way you’d eat regular scallops and enjoy!

( photo not mine but looks the same Link to the photo’s recipe) 

This is only my second attempt at making vegan scallops, it doesn’t taste exactly like scallops but they’re good and I had two meat-eaters say that they’re good ( not like scallops but taste really good) so I figured it was worth sharing.

[bananasforavocados]

In need of vegan recipes?

If you want to veganize a family recipe, want a custom recipe or just want to know what to do with a particular ingredient or a group of ingredients, just message me Bananasforavocados (I only make vegan recipes).

I make original recipes or veganized based off of original recipes and can find you a collection of other’s recipes based off of what you’re looking for.

I’ll use a combination of a life time of cooking, some professional and some self taught +1 year vegetarian and 2 to almost 3 years vegan cooking experience.

I can show you easy or complicated recipes, whatever skill level you are or dietary restrictions you may have!!! 

If you already like my recipes then this can be a great opportunity for you and for me! I love getting inspired with challenges + through this even I might try new flavor combinations. My favorite cooking styles/flavors is Indian/Asian, German and Italian But I’ll do any cooking style. 

[bananasforavocados]

My favorite thing

One of my favorite things is when someone with little to no cooking experiences, someone that feels like they did some serious baking when using a pre-made cookie dough or a boxed cake mix, someone that is impressed that they didn't burn the house down just by stepping foot in a kitchen, I love it when those people take on the challenge of truly making something from scratch, when they follow a recipe that is simple to people who grew up cooking and really impress themselves, when they take the first bite of something they made with their own hands and it doesn't taste terrible. That is the most satisfying, pure thing I wish everyone gets the chance to experience.  

[bananasforavocados]

My Vegan Cannelloni

(ALL MEASUREMENTS ARE ESTIMATES)

Filling :

(Cheese )

*1 1/2 cups boiled chickpeas

(Cook in microwave about 4 min in bowl of water to soften then drain).

*Most of a slice of Nuts for Cheese Un-brie-lievable brie or about 1/4-1/2 cup of any vegan brie or mild soft cheese.

*Half a cup mozzarella or mozzarella and parm blend (I prefer Earth island)

*1/4 cup chickpea water (Aquafaba)

  In a bowl blend all ”cheese” ingredients together until smooth.

(Veggie and flavor)

*1-2 cups of cooked down spinach (Start with fresh)

*1 medium-large onion diced

*1 large clove garlic minced

*Salt and pepper 

Cook down all “veggie and flavor” ingredients. 

Mixing: 

*Fold half of the spinach mix into the cheese mix at a time until fully incorporated.

Fill noodles:

*Fill bag with mix and cut off tip , place noodle standing and fill then lay

down in baking dish.

!! Make sure the noodles are spaced and have some sauce under them !!

*Cover in tomato sauce and top with Parmesan or mozzarella and parm blend (I prefer Earth island brand)

Bake at 350 for 45 min 

This recipe is very cheese, flavorful and a good nutritious spin on the traditional cannelloni with out sacrificing any of the flavor. Plus it’s dairy free, egg free and cruelty free !!!   

( Images are not mine but it looks the exact same and helps you understand the process)

[a-obnoxious-vegans-blog]

My vegan Alfredo recipe:

2 large and 1 small cloves garlic

2 small- medium avocados

pinch salt+pepper (or more to taste)

½ tbsp Italian spice mix

1 ½ tbsp parsley (dried) ¼ cup chopped if fresh 

Dash of cashew milk (about ¼ cup) 

1 Tbsp lemon juice ( 100% pure not lemonade or lemon drink )  

2 handfuls ( about 2/3 cup or so) Nutritional yeast 

2-3 tbsp vegan Parmesan ( store bought or homemade. I like Earth Island)

2 handfuls diced tomatoes ( about 2/3 cup. I use cherry tomatoes) 

* Mash or blend avocados until smooth

* Add everything else

Optional: Cook for a few minutes on medium-low heat to help break down the tomatoes, cook the garlic and over all warm it up. 

I love this recipe, It’s so creamy and really has all the key flavors of Alfredo I missed so much, if it wasn’t green you wouldn’t know it’s vegan. 

keep in mind that due to the use of avocados it doesn’t store well for long so its beast to eat after being made.