u/Analytic_Critic25

Dry ingredients:

2 cups plain (all purpose) flour

3 tsp baking powder

½ cup light brown sugar

1 cup raw sugar

¼ tsp salt

1 tsp ground cinnamon

1 cup pecans - chopped

Wet ingredients:

½ cup plant milk (I used half oat/half soy)

100g dairy free block butter (or coconut oil) - melted

¼ cup apple sauce

3 large bananas - mashed

Preheat oven to 180°C/350°F

Lightly oil a 9x5 loaf pan.

Sift flour

Add in remaining dry ingredients, mix well.

Mix mashed bananas, apple sauce, milk and melted butter.

Gently fold into flour mix.

Fill loaf pan.

Top with extra pecans for garnish, if desired

Bake in centre of oven, for roughly 1 hour or until a skewer inserted into the centre, comes out clean.

Leave it to rest in the pan for 10-15 minutes before inverting onto a wire rack to cool.

If you wish to make this oil free, swap the butter for extra apple sauce, and line the baking pan with parchment instead of oiling.

Alternatively, this mixture can be divided into a 12 cup large muffin pan, filling each cup two-thirds full, and cook for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.

Storing and freezing:

If you wish to freeze it, wrap it in baking paper then cling film. It can be stored for up to 2 months. Allow it defrost overnight in the fridge when you're ready.

It can be kept at room temp, covered, for 3-4 days, or covered in the fridge for up to 1 week.

Dry ingredients:

2 cups plain (all purpose) flour

3 tsp baking powder

½ cup light brown sugar

1 cup raw sugar

¼ tsp salt

1 tsp ground cinnamon

1 cup pecans - chopped

Wet ingredients:

½ cup plant milk (I used half oat/half soy)

100g dairy free block butter (or coconut oil) - melted

¼ cup apple sauce

3 large, very ripe bananas - mashed

Preheat oven to 180°C/350°F

Lightly oil a 9x5 loaf pan.

Sift flour

Add in dry ingredients, mix well.

Mix mashed bananas, apple sauce, milk and melted butter.

Gently fold into flour mix.

Fill loaf pan.

Top with extra pecans for garnish, if desired.

Bake in centre of oven, for roughly 1 hour or until a skewer inserted into the centre, comes out clean.

Leave it to rest in the pan for 10-15 minutes before inverting onto a wire rack to cool.

If you wish to make this oil free, swap the butter for extra apple sauce, and line the baking pan with parchment instead of oiling.

Alternatively, this mixture can be divided into a 12 cup large muffin pan, filling each cup two-thirds full, and cook for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.

Storing and freezing: If you wish to freeze it, wrap it in baking paper then cling film. It can be stored for up to 2 months.

Allow it defrost overnight in the fridge when you're ready.

It can be kept at room temp, covered, for 3-4 days, or covered in the fridge for up to 1 week.

Dry ingredients:

2 cups plain (all purpose) flour

3tsp baking powder

½ cup light brown sugar

1 cup raw sugar

¼ tsp salt

1 tsp ground cinnamon

1 cup pecans - chopped

Wet ingredients:

½ cup plant milk (I used half oat/half soy)

100g dairy free block butter (or coconut oil) - melted

¼ cup apple sauce

3 large, very ripe bananas - mashed

Preheat oven to 180°C/350°F

Lightly oil a 9x5 loaf pan.

Sift flour

Add in dry ingredients, mix well.

Mix mashed bananas, apple sauce, milk and melted butter.

Gently fold into flour mix.

Fill loaf pan.

Top with extra pecans for garnish, if desired.

Bake in centre of oven, for roughly 1 hour or until a skewer inserted into the centre, comes out clean.

Leave it to rest in the pan for 10-15 minutes before inverting onto a wire rack to cool.

If you wish to make this oil free, swap the butter for extra apple sauce, and line the baking pan with parchment instead of oiling.

Alternatively, this mixture can be divided into a 12 cup large muffin pan, filling each cup two-thirds full, and cook for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.

Storing and freezing: If you wish to freeze it, wrap it in baking paper then cling film.

It can be stored for up to 2 months.

Allow it defrost overnight in the fridge when you're ready.

It can be kept at room temp, covered, for 3-4 days, or covered in the fridge for up to 1 week.

I'm the type of person who prefers quick, convenient foods because due to chronic back n leg pain, it's challenging for me to stand in the kitchen long enough to make a decent meal, so I rarely actually cook. So to make this stirfry, is actually quite an accomplishment for me! 😌 It's (in cooking order) sesame oil, rice bran oil, onion, carrot, tofu, 5 spice, onion powder, garlic powder, vegan chicken stock powder, chilli flakes, broccoli stems, orange capsicum, garlic, broccoli florets, choy sum, then the sauce is made from hoi sin sauce, tamari, vegetarian oyster sauce, then I tossed in rehydrated mi goreng noodles without the flavour packets, and sesame seeds. I also have never used tofu in a stirfry, I usually go for the faux meats.

Looks shit, but tastes really good!

The description gives the impression that these are like pieces of a muesli bar, but it looks like a loose muesli? 🤔

Serves 2

2 med-large capsicums (any colour) washed, de-seeded. 1 med brown onion - diced 1 bulb garlic -finely chopped 1x 400g tin black beans 1 cup tinned/frozen corn kernels 1x 200-250g punnet cherry/grape tomatoes -halved (or ½ can of chopped tomatoes) 2 tsp cayenne pepper (or more if preferred) 3 tsp dried mixed herbs 2 tsp garlic powder 1 TBS cumin powder 1 TBS onion powder 3 TBS vegan chicken style stock powder 1 TBS Mexican chilli seasoning Black pepper -approx ½ tsp/4-5 twists of a grinder Salt - pinch/approx ½ tsp/4-5 twists of a grinder ¼ cup tomato paste 1 cup Cooked brown rice 1 cup TVP Oil for frying 2 cups Passata 1 cup water (if using canned tomatoes, reduce water to ½ cup)

Fry onion til caramelised Add garlic, cook til done Add all spices, seasonings, and tomatoes, fry for a few minutes, adding water as needed to deglaze/avoid burning.

Add beans, corn, and tvp. Mix well. Mix tomato paste, passata and water, add to pan, mix well and reduce heat. Cover and leave to simmer til tvp absorbs excess water.

Halve capsicums from stalk to base. Remove veins and seeds. Add ½ tsp oil to a shallow baking dish, then use either paper towel or a pastry brush to spread it across the base.

Combine cooked rice and chilli mixture in a separate bowl. Scoop spoonfuls into prepared capsicums. Cover with foil, bake at 200°C for 20 mins. Remove foil, bake for further 10-15 mins.

Optional: top filled capsicums with breadcrumbs after first 20 mins of baking. • Alternatively, top with shredded dairy free mozzarella cheese prior to covering with foil, then remove the foil and crank up the heat for the last 10- 15 mins to brown the cheese, or place under a grill/broiler. • Try cooking the rice with liquid stock in place of water for extra flavour.

Some veggies are actually more nutritious if they're lightly cooked first.

https://www.consumerreports.org/fruits-vegetables/vegetables-that-are-healthier-cooked/

Tried these today... the 'chicken' obviously tastes the same as their tenders, but overall the whole thing is actually not bad. I was pleasantly surpried too by the nutrient values.

The crumb has a good texture and has it's own flavouring. The garlic butter is a good balance of​ flavour.

I would suggest also to cook it longer, and maybe at a slightly higher temp, ​than the recommended 25 minutes/180°C ... the butter was hardly melted so I had to nuke it for another cpl minutes.​

Casserole made with Vegie Delights Nutmeat, mushrooms, onion, garlic, vegan gravy granules, vegan beef style stock powder, vegan chicken style stock powder.

Mash made with oat milk and dairy free margarine.

I bought these today, just opened them, n was like.. ummm...🧐 The tiny B12 tablets, is filled up to probably the level of where it shows the image of watermelon on the outside of a large bottle, yet the large iron capsules are crammed into a tiny bottle with barely any room left!🙃

Does anyone else still get this even tho you know for a fact you made it home n into bed before 2am? I noticed I got one from Marlon a cpl weeks back, n was sure I at least got into the house in time, but then started to doubt myself... but this is the 2nd time I've gotten one of these letters that I passed out. I specifically made note of the time.. I just dropped some stuff into a chest on my farm, set up some furnaces with iridium ore n went to bed by 1.20am 🤔 (I play on switch, so no mods, and haven't updated the game since buying it in December)

All measurements are british metric.

INGREDIENTS

1 medium cauliflower, washed and cut into medium-small florets 1 can of chickpeas - drained and washed
1 TBS vegan Chicken style stock powder 2 tsp Onion powder 1 tsp Garlic powder 1 medium brown onion - peeled and diced 6 medium large cloves garlic (or 1 full bulb), peeled and minced ½ inch fresh ginger, outer skin removed, finely grated ½-1 medium sized green jalapeño, diced (if preferred, remove seeds for less spiciness) ½ tsp mustard seeds 1 Tbs cooking oil Coconut cream for serving (optional)

For the Sauce: 3 medium tomatoes, quartered 1 medium red capsicum 1/2 cup fresh coriander, loosely packed (optional) ¾ cup full fat coconut milk

Spices: ¾ tsp garam masala ½ tsp ground coriander ¼ tsp ground turmeric ½ tsp ground cinnamon ½ tsp salt chilli powder, as needed for spice (optional)

Prepare the sauce: In a large pan, heat 1 Tbs cooking oil on medium heat. Add in the mustard seeds and allow them to fry for roughly 30 seconds until they sizzle and start popping. Immediately add in the remaining spices, ginger, jalapeño (if using), and chopped onion. Cook for a few minutes until fragrant and the onion starts to become translucent, add in the garlic and cook for a further 2-3 minutes, adding water if needed to deglaze the pan, then turn off the heat and add to a blender, along with the capsicum, tomatoes and coconut milk. Blend on high until completely pureed into a smooth sauce. Add the chickpeas to the pan. Pour the sauce over the chickpeas, mix to combine. Cook with lid on, on medium heat until you achieve a gentle simmer, or until the chickpeas become tender. Add the cauliflower, mix well to submerge, cover and cook over medium heat for 10 minutes, then remove the lid and cook until the cauliflower becomes tender and the sauce slightly thickens. Season with additional salt if preferred. Serve hot with some fresh cooked rice, and an optional drizzle of coconut cream. Additionally if you have any Naan bread, serve with that on the side.