Archive for September, 2010
I adore anything and everything pumpkin. Back in college my roommate and I would wait impatiently for the pumpkin muffins to become in season – which would officially mark Halloween season. One year we went overboard way too early. It was September, and we started to buy anything and everything of the pumpkin variety. Well only a week into October and we were over it. We ruined the season too early and felt like we rushed fall. This was the year we learned our lesson and instated our cardinal October 1st rule. No pumpkin flavored items to be enjoyed before October!!
So that delicious baked good you see above? It’s not pumpkin bread. It’s banana bread. Because after this week, it’s full out pumpkin party time! I followed the recipe from More Great Good Dairy-Free Desserts Naturally by Fran Costigan (Book Publishing Co.). All the recipes in the book truly are comprised of natural ingredients, making for quite a healthy treat! The recipe was for “Banana Walnut Bread” (sans walnuts) on page 122.
There is no sugar in the recipe. Seriously. Just maple syrup, ripe bananas, and a drop of vanilla extract as natural sweeteners. And this is quite delicious! It’s very flavorful and doesn’t scream “healthy” the way it so naturally is. I’ve even done the specs for you – a whopping 95 calories for each of 12 servings. The servings aren’t that large – it actually didn’t rise too high, but the bread isn’t overly dense and is just right.
Book Publishing Co. is promoting “Luscious Vegan Desserts” through the end of October. If you visit their promotion page, you can register to win yourself a dessert book! Check it out!
Today I ran a 5k – which was supposed to be a 10k. Unfortunately my right knee has been all swelly and painful after I stopped going to yoga 3x a week, so I dropped to the 5k. Still, the first mile was characterized by shooting pains at every step – which eventually subsided (thank you 800mg Ibuprofen). No PR here, just needed to get through it.
But making banana bread is obviously the best way to recover from masochism.
What’s your favorite food season? Pumpkin is definitely mine and I cannot wait to get into it!
I’m shaking this total blog apathy and moving forward. Hell, it’s soup season and that is just what I need to get the inspiration flowing – the heat wave was a total food buzz kill!
Things have changed around here and D is now working and going to law school four evenings a week and my cooking has suffered, but I’m back on track cooking preparing breakfast, lunch, dinner – just not with the same fervor as before. I’m cooking for one people and trying to save some cash!
Thankfully there are some great people over at Book Publishing Co. who have shared with me the mecca of Italian vegan cooking, Nonna’s Italian Kitchen, and whipped up a batch of delicious “Minestrone alla Milanese” (page 122) to eat every day this week for lunch. This makes a hefty portion of soup, and certainly makes the eight servings worth it suggests. I subbed spinach for cabbage and ditalini for rice – and then chose to freeze three portions (approximately 2-cups each) for when I’m in a pinch. For all of about 260 calories a servings, this is one vegetabley packed soup of deliciousness. It really didn’t need any salt or pepper (I rarely use that as it is) and is quite filling!
We’re talking beans, carrots, onions, tomatoes, celery, potatoey goodness here. I am so going to love this in about 3-weeks when I get home late on a chilly night and am scrapping for a good meal.
Stay tuned for my too-good-to-be-fast-food favoritest vegan salad ever tomorrow.
Check out my previous reviews of Nonna’s Italian Kitchen recipes:
- When Tofu Gets Naughty Review of “Lemony Rosemary Breast of Tofu”
- How to Impress Your Family on Easter Review of “Ricotta di Soya Tofu Ricotta”