sugar free – Lisa's Project: Vegan

Happy Mother’s Day to all of the moms out there!

First I got flowers. Then we worked on my Mother’s Day present.

Then we had a combo Mother’s Day and birthday party for my Dad. We went crazy with a big salad bar, meatballs and spaghetti, and Fran Costigan’s The No Oil Added Chocolate Torte to Live For from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts.

I didn’t have time to make ice cream shmice cream, so I whipped up a quick version of my instant ice cream with a little extra fun packed inside, namely peanut butter and cacao nibs. Holy instant ice cream and a great topper for that decadent and delicious cake.

makes about 2 cups

2 cups frozen bananas
1 heaping tablespoon peanut butter
1 heaping tablespoon cacao nibs

Process together until smooth. Enjoy!

45 minutes and warm bread is ready for the first day of school. This recipe from The China Study Cookbook. Buy this book! It is educational and full of easy, tasty oil free recipes.

Reprinted with permission from BenBella Books

2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 banana
1 cup vegan milk (I used almond)
1/4 cup maple syrup
1 cup raisins
1/2 cup walnuts

Preheat the oven to 350. Mash the banana. Chop the walnuts. Set aside.

Sift the flour, baking powder and baking soda into a bowl.

Add the rest of the ingredients and mix well with a wooden spoon. The batter will be stiff and sticky.

Use a spatula to spoon the batter into a loaf pan and bake for 45 minutes. Enjoy!