Vegan Cucumber Dressing Recipe Recipe For Banana
CREAMY CUCUMBER TAHINI SALAD DRESSING (VEGAN)
A creamy vegan dressing that is addictive over any number of veggies.
Provided by Megan Gilmore
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.)
- Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 485 kcal, Carbohydrate 25 g, Protein 14 g, Fat 40 g, SaturatedFat 5 g, Sodium 616 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
THE BEST VEGAN BANANA BREAD
You do not have to be vegan to enjoy this banana bread. If no one told you it was vegan, you would never know. Try it out for yourself!
Provided by Hrdlicka
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
- Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 320 calories, Carbohydrate 49 g, Fat 13.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 305.1 mg, Sugar 12.3 g
VEGAN BANANA CREAM PIE
Vegan banana cream pie without tofu.
Provided by ZOO66
Categories Banana Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar, cornstarch, and salt in the top of a double boiler over simmering water until no lumps remain. Add almond milk and stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until mixture begins to thicken, 8 to 12 minutes. Cover and cook for 10 more minutes.
- Whisk warm water and egg replacer together in a bowl until thoroughly combined. Slowly pour in about 1 cup of the hot milk mixture, whisking quickly as you pour. Pour this mixture back into the top of the double boiler and whisk until custard is thick and smooth, about 2 minutes. Do not overcook; the mixture will thicken as it cools.
- Remove from the heat and cool slightly, stirring occasionally to release steam, about 10 minutes. Stir in vanilla and let cool until just warm to the touch, about 10 more minutes.
- Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 43.7 g, Fat 9 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 272 mg, Sugar 21.7 g
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