Vegan Banana Bread (serves ~8)

I’m back at it with my vegan baking, I can’t help it! Besides, I don’t hear any of you complaining 🙂 Anyway, got some rotten bananas and not sure how to make a banana bread with milk, eggs or soy? Well, I’ve got the recipe right here! Enjoy!

Ingredientsbanana bread

2/3 cups light brown sugar

1/3 cup sunflower oil

1 cup mashed bananas (~3 bananas)

2 cups flour (not sure how other flours might work with this one)

1/4 cup crushed walnuts

2 tsp. baking powder

1/4 tsp. baking soda

pinch of cinnamon


1. Preheat oven to 350.

2. Mix the flour, walnuts, baking powder, baking soda, and cinnamon in a large bowl. The slowly pour in the oil and mashed bananas.

3. Pour the mix into a greased 9×13 bread pan.

4. Bake for 40-45 minutes, check center with fork before removing from oven.

5. Let cool for 10 minutes, then serve.


Vegan Zucchini Bread (makes 1 loaf)

zucchini breadSo you have leftover zucchini from the garden and you’ve stuck them in just about everything you imagined and there’s still some left. You’re zuked out! Well, I was in the same boat and I began searching for interesting recipes with zucchini, and happened upon zucchini bread! It’s vegan and soy-free and definitely worth a shot! Let me know how yours turns out!


1 1/2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. ground cinnamon

1 cup white/cane sugar

1/2 cups canola oil

2 tbsp. almond milk

1 tsp. vanilla or imitation vanilla extract

1 to 1 1/2 cups shredded zucchini (precise measurement is not necessary)


1. Your first question is probably about the zucchini. You don’t peel it first like a potato. You shred the whole thing, skin and all! And finely shred it, it looks similar to coleslaw when you’re done. Once you’ve shredded it, place it to dry on a paper towel or in a strainer over the sink. It secretes a lot of juice while you’re preparing the mix, and you don’t want the juice to saturate your batter.

2. Once the zucchini is shredded and put aside… Mix your dry ingredients in one bowl, and your wet ingredients in another. Then combine them and thoroughly beat it, no clumps!

3. Slowly add in the shredded zucchini. Until it is all evenly mixed.

4. Place the batter into a greased 9x7x5 bread pan.

5. Bake for 40 minutes at 350 and then check the inside of the bread with a toothpick. If it doesn’t come out clean, it isn’t cooked all the way through. Add two-minute intervals until it is done all the way through, shouldn’t take more than 45 minutes to bake thoroughly.

6. Be careful taking it out of the oven, any booms or bangs will make the bread cave in.

7. Let it cool for 30 minutes before serving. Enjoy!


Original recipe by Ashley Adams on About Food.

Cheesecake Stuffed Strawberries (makes ~15)


3/4 c. raw whole cashews, soaked in water overnight (8 hours)

2-3 tbsp. water

1 tbsp. coconut oil

2 tbsp. lemon juice

1 tbsp. Grade B maple syrup (or raw agave nectar if you’re following a strict raw diet)

1 tbsp. cacao nibs or chopped dark chocolate

1 lb. strawberries, hulled

1 tbsp. ground flaxseed

1 tsp. ground cinnamon


1. First thing’s first, soak one cup of whole cashews in 2 cups of water for 8 hours or just overnight. Drain them the following morning.

2. Next, blend the cashews, lemon juice, 2 tbsp. of water, coconut oil (I used refined), and maple syrup in a blender or food processor until the mixture is smooth. If it’s too thick to blend, add that extra tbsp. of water.

3. Now, fold in the cocoa nibs (I just chopped up my favorite dark chocolate bar from Trader Joe’s).

4. Transfer the mixture into a bowl, cover it, and let it chill in the refrigerator for 2 hours.

5. In the meantime, you can hull the strawberries (about 15 large ones) and clean up the mess.

6. Before you take the mix out of the fridge you can combine the flaxseed and cinnamon in a small bowl. Once the mixture is solid enough you can scoop it into the strawberries. Simply sprinkle the cinnamon mix over the strawberries and voila!

This post is courtesy of Oh My Veggies!

Cinnamon Rolls (makes 12)



1 1/4 cups almond milk
1 package (2 1/4 teaspoons) active dry yeast
1 1/4 cups plus 3 tablespoons sugar
3/4 cup (3/8 lb.) plus 2 tablespoons butter, at room temperature
1 1/2 teaspoons salt
About 5 1/4 cups all-purpose flour
1/4 cup ground cinnamon


3 cups of powdered sugar, 1 tsp. vanilla or imitation vanilla, 1/4 cup water


1. In a microwave safe bowl heat up 1 cup of water for 1 minute. Add yeast packet, stir with fork and let sit for 5 minutes.

2. In a microwave safe bowl, heat up 1 1/4 cups of almond milk until lukewarm for 1-2 minutes.

3. In a large bowl, use an electric mixer on high to mix up warm milk, yeast mixture, 2 tbsp butter, 3 tbsp of sugar, 1 1/2 tsp salt and 3 1/2 cups flour. A slightly sticky/stretchy dough will form. Then switch mixer to a medium setting and add in 1 1/2 cups flour until the dough is stiff.

4. Once dough is mixed. Knead it on a floured surface for several (6-8) minutes. Keep adding flour until it is no longer sticky.

5. Place dough in an airtight container for 1 1/2 hours until it doubles in size.

6. Bring dough out and knead it until there are no air pockets. Divide the ball in half. Then using a rolling pin, flatten out two rectangles (~ 10in X 16in). Then lather each rectangle’s surface with butter. 7. Mix up 1 1/2 cups sugar with 1/4 cup of ground cinnamon and sprinkle it heavily over each rectangle. 8. Staring with the long edge, roll each rectangle into a tube. Then, cut each tube into 6 sections. Place each roll about an inch apart in a greased 8 x 12 cake sheet.

9. Cover the sheets airtight and let them double in size again for about an hour.

10. Bake at 350 for 35 minutes. Once the edges are golden brown, remove the trays and pour sugary mixture over the rolls. Serve right out of the pan!

This recipe was inspired by Margaret Fox at

Fried Honey Bananas


1 slightly under-ripened banana, sliced

1 tablespoon honey

1 tablespoon water


Olive oil or coconut oil


1. Lightly drizzle oil in a skillet over medium heat.

2. Arrange banana slices in pan and cook for 1-2 minutes on each side.

3. Meanwhile, whisk together honey and 1 tablespoon of water.

4. Remove pan from heat and pour honey mixture over banana.

5. Allow to cool and sprinkle with cinnamon.

This recipe and photo is courtesy of Rachel Schultz

Apple Scones (12 scones)


2 cups all-purpose flour

1/4 cup white sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter

1 apple (- peeled cored and shredded)

1/2 cup almond milk

2 tbsps almond milk

2 tbsps white sugar

1/2 tsp ground cinnamon



1. Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.

2. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.

3. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

This recipe and photo is courtesy of Carol at

Vegan Banana Muffins (12 muffins)


4 whole ripe bananas mashed

1/2 cup brown sugar

1/2 cup olive oil

1 teaspoon cinnamon

3/4 teaspoons salt

2 1/2 cups white flour

1 teaspoon baking powder

1 teaspoon baking soda



1. Mix bananas, brown sugar, oil, cinnamon, salt, flour, baking powder and baking salt together in a large bowl. The mixture should be similar to pancake batter, if it’s too thick add a tablespoon or two of water.

2. Fill lined muffin tin about halfway with mixture.

3. Bake at 350 for 20-25 minutes. Makes 12 muffins.

4. Enjoy with a glass of {almond} milk!


Pancakes (makes 4 large pancakes)


1 1⁄4 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1⁄4 teaspoon salt

1 cup almond milk

2 tablespoons olive oil

2 tablespoons water



1. Mix dry ingredients together in medium bowl.

2. Combine milk, oil, and water; add to dry ingredients.

3. Stir just until moistened. Bake on hot, greased griddle. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.

This recipe and photo is courtesy of Food Hero.

Doughnuts and Doughnut holes (makes 6 of each)


2 ½ cups of flour

1 ¼ cups of almond milk

2 tsp. of yeast

1 tbsp. of butter

pinch of salt

Canola oil for frying

Topping Ingredients

For glazed:

Mix together 3 parts powdered sugar and 1 part water with a fork


1. Mix together flour, milk, yeast, butter and salt to form dough.

2. Cover work surface with wax paper and lots of flour.

3. Roll out dough onto paper to about 1 inch thickness.

4. You can use a cookie cutter or just simply eyeball how big you want them. I like to make mine about 3 inches around.

5. Cut out the centers of the dough with a bottle cap and roll the centers into balls (makes the doughnut holes).

6. Let the dough rise for about 20 minutes while you heat up the oil. I use a fryer but you can use a deep cooking pan. You should have about 2 inches of oil to submerge the dough into.

7. Once the oil is hot (about 350 degrees) cook in the fryer for 2-3 minutes until they are brown. If cooking in a pan cook each side for 2 minutes.

8. Let them dry on a paper towel and then dip in glaze, powdered sugar, or whatever toppings you want. I highly suggest something sugary or sweet because the dough is salty.

9. Enjoy with a glass of {almond} milk!