I made green banana hash tonight to go with our pork chops and broccoli. Microwaved four green bananas for five minutes (cut off ends, cut along back to cut through the peel, then microwave). I let them sit about ten minutes to cool down, then removed the peel. Diced into small pieces and then smashed some to make really small pieces. Added a little salt, then sauteed in coconut oil until crispy. They’re really good – and with bright green bananas, they do a very good impression of potatoes.
Another attempt to make a less inflammatory version of pancakes – this recipe was superb. Fluffy pancakes (not light and fluffy, almond flour makes a denser, heavier pancake), very tasty, and incredible paired with cherry juice and cherries.
Ingredients:
Method:
Steam the bananas in the microwave (about 5 minutes) or boil them (20 minutes). Allow to cool, peel, and then mash.
Mix the dry ingredients together. Mix the wet ingredients together and combine with mashed bananas. Slowly combine the wet and dry ingredients.
Allow batter to sit for 10 minutes (almond flour will absorb moisture, so it will thicken as it rests)
Over medium low heat, cook pancakes. Pour some batter into the pan. When bubbles start to form and not pop, flip and cook for a few more minutes.
For a sauce, I heated juicy frozen cherries. The cherry juice was drizzled over the pancakes, and the cherries were served on top.
I made a turkey salad with ~ 2 cups of roast turkey diced, 1/2 cup yogurt, 1/3 c chopped pecans, 1/4 c chopped green olives (stuffed with garlic and jalapeno peppers), a little diced onion, ~1 tsp tumeric, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper
Mixed all together, it looks just like chicken salad 🙂
Served with gluten free crackers and guacamole for a quick lunch.
Well, we prefer the Violife vegan cheese to the Meijer brand – the Meijer one is kinda clumpy and lumpy. And doesn’t taste as good.
Silked pork, sliced radish, and glass noodles with the sauce recipe from the package:
Made a “mac and cheese” with the vegan “cheese” from Violife, broccoli, and ham.
The pork loin dries out easily, so I tried silking it this time. Thin slices lightly coated with cassava flour and salt. It sat for about 30 minutes and then was boiled until not quite cooked. Sauteed with onions, broccoli, and a soy/maple/stock mixture. Served with rice — the pork wasn’t dry!
This was good, but still not quite a creamy, cheesy sauce. I started by roasting a head of garlic – drizzle in olive oil, wrap in foil, and bake at 350F for about 45 minutes.
Saute about 1/2 a cup of diced onion in 1 Tbsp of olive oil. Add one 14 oz can of cannellini beans and heat. Put in blender along with roast garlic, 1/4 cup of bone broth, 2 Tbsp lemon juice, 3 Tbsp nutritional yeast, 1/2 tsp salt, and 1/2 tsp pepper. Blend to a smooth consistency, adding more bone broth if needed. Serve with … in this case chickpea rotini.
Banana flower – very cool as you peel off the tough, red, outer petals, you find proto-bananas
After you peel off the tough leaves, chop the banana flower and soak it in lemon water for at least 20 minutes. This was a sauteed salad — next time, we’ll try it raw.
This was spectacular – I’ve been looking for a replacement for “mashed potatoes”, and tried mashed yuca root. You’ve got to peel it and, as I learned after making it the first time, there’s very fibrous bits at the ends and running down the middle. Chop the root into small chunks and boil in salted water for about 25 minutes.
Remove from the water and mash while they are warm. Mix in a little coconut oil, salt, and garlic.
