Maple Banana Loaf

FRUIT FLIES!! Arg!! Is anyone else dealing with this mid-summer pest? Over the past few days they've declared war over our kitchen and so far, they're winning! Isn't it amazing how fast they reproduce?! I mean seriously!! I realized quickly that the super-ripe bananas sitting in the fruit bowl was not helping our cause. Hmmm, alright, if I have to...I'll make banana bread...twist my rubber arm!

This loaf is my go-to recipe for banana bread. It's a Dreena Burton recipe, and as always, it's low in sweetener, uses whole grain flour, and turns out perfectly moist and delicious every time! The bread is spiced just right and is complemented so nicely with the sweetness from the maple syrup and banana. Oh, and you may have noticed the little bits of chocolate in the picture...yeah, chocolate and bananas are a match made in heaven if you ask me! Also try adding nuts like pecans or walnuts, they all work really well with this recipe.

Sliced bread freezes really nicely, as do muffins*...they're great to have on hand in the freezer when you want a nice treat.

Now you too have a strategy to conquer the fruit flies in your kitchen! You're welcome! ;)

Maple Banana Loaf

Ingredients
1 3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg, grated (or ground nutmeg)
couple pinches of salt
1/4 cup chocolate chips and/or nuts of your choice (optional)
1 cup very ripe bananas, mashed (usually about 2-4 bananas)
1/2 cup pure maple syrup
1/2 cup + 2 tbsp vanilla or plain non-dairy milk
1 tsp vanilla extract
1 tbsp canola oil

Directions
Preheat oven to 350 degrees. In a large bowl, combine dry ingredients (including chocolate chips and nuts), sifting in baking powder and baking soda. Mix well. In a separate bowl, combine mashed banana with maple syrup, soy milk, vanilla extract and oil. Mix until just combined (do not overmix).

Pour into a lightly oiled 9"x5" loaf pan and bake for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean.

*For muffins, bake at 375 degrees for 19-23 minutes until golden brown and a toothpick comes out clean.

Enjoy!

This recipe is from Dreena Burton's The Everyday Vegan

Falafel Sandwich

Back in university, before I decided to go vegetarian, every Saturday morning we'd all head over to the farmer's market in Fredericton and nosh on local yummies like sausages and chicken wraps. After going veg, I had to find a replacement for these sacred rituals...enter, Falafels. Yes, I know, if you've never heard of them before the name could sound scary or intimidating, but don't fear...they are simply ground chickpeas with some mild seasonings, formed into balls and fried or baked. It's a common dish in the Middle East and is usually eaten wrapped in a pita with various dressings.

I've only recently tried to make these at home, but am now kicking myself for not trying sooner! They are ridiculously easy to make, and are perfect for lunches. You can even eat them on the go with one hand if they're pre-wrapped...now that's awesome!

Falafel sandwiches are traditionally topped with lettuce, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. I decided to top mine with romaine lettuce, hummus (click here for recipe), red onion, and sliced tomatoes...but feel free to mess around with your toppings. I haven't tried the sauce listed below, but I'm sure it's yummy! Let me know if you try it!

Ingredients
1 can (19oz) chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, minced
1/4 cup fresh parsley, chopped OR 1 tbsp dry parsley
2 tbsp tahini
1-1/2 to 2 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 cup bread crumbs (I used whole wheat)

For falafel sauce:
1 container (6-oz) plain nondairy yogurt
1-2 tbsp tahini (I used 1-1/2)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill

Optional ingredients:
hamburger buns or rolls, pita bread, tomato slices, lettuce

Directions
To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

For the falafels, preheat the oven to 400.

Pulse the chickpeas, garlic and onions in the food processor until thick and pasty, but still a little chunky; transfer to a medium-sized bowl. Stir in parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs, until the mixture holds together well (I only needed 1/2 cup, but it will depend on the moisture of your other ingredients).

Shape into patties or balls (about 1/4 to 1/3 cup each) and place on a nonstick baking sheet. Bake for 10-12 minutes until golden brown on the bottom. Flip over and bake for another 10-12 minutes.

Serve alone with sauce on the side, on a bun, or in a pita wrap.

If serving in a wrap, put the lettuce down first to shield the bread from getting soggy, then spread hummus or falafel sauce, followed by thinly sliced red onion, tomato and 2-3 falafels slightly crushed (depending on the size or your pita). Roll the pita tightly and wrap it all in plastic or aluminum foil. We use this method when preparing lunches in the evening and the sandwiches still taste perfectly fresh the next day!

I haven't tried it yet, but I'm sure they'd even be good crushed up on a salad!

Enjoy!

This recipe is from Colleen Patrick-Goudreau's The Vegan Table