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Mains
Appetizers, Sides & Salads
Breads, Pasta & Rice
Desserts
Index
4atable
Mains
Appetizers, Sides & Salads
Breads, Pasta & Rice
Desserts
Index
Mains
Appetizers, Sides & Salads
Breads, Pasta & Rice
Desserts
Index

Banana Bread

Makes 1

Prep time : 10 min

Cook time : 45 min

According to my daughter this is the best vegan banana bread, so here goes!

Ingredients

3 medium overripe bananas

1/3 c granulated sugar

1/3 c + 2 Tbsp brown sugar

110 ml olive oil (or your favorite baking oil)

1 tsp vanilla extract

2 Tbsp apple cider vinegar

1/2 c soy milk

2 c all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 c chopped walnuts (optional)

Method

Preheat the oven to 180°C. 

Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side. 

Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher. 

Add sugar, ¼ c brown sugar, oil, soy milk, vinegar, and vanilla to the bowl. Stir until well-mixed. 

Add the flour to the bowl, then sprinkle the baking soda and salt on top of the flour. 

.Stir everything together just until mixed. Don't overmix. The batter will be thick. 

.Fold in the walnuts if using. 

.Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon. 

.Sprinkle the top with the 2 Tbsp brown sugar. 

.Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. 

.Remove the pan from the oven and transfer it to a cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.

Tarte Tatin

Serves 8

Prep time : 15 min

Cook time : 40 min

This vegan version of the classic French dessert of a caramelised upside-down tart used oil instead of butter but is otherwise pretty much the same. It goes from stove top to oven so use an appropriate pan (about 26 cm diameter).

Ingredients

1 2/3 c flour
 (250 g)

2 Tbsp sugar


A pinch of salt


80 ml neutral oil

65 ml soy milk



5 large cooking apples


1/2 c sugar


Juice of half a lemon


1 tsp cinnamon


Method

Make the dough:


Mix the flour, sugar and salt in a bowl then rub in the oil to get a sandy mixture (or pulse in a food processor).

Add the milk and mix to form a dough kneeding lightly.

Shape the dough into a flattened ball and leave to rest, covered, at room temperature, until ready to use.

Preheat the oven to 180° C.

Reserve 2 Tbsp of the sugar and put the rest in the mold , add the lemon juice and 3 Tbsp of water and set on the stove top over medium high heat to make the caramel.

Cook until the syrup starts to brown and take off the heat swirling the pan to blend the caramel.

Peel and core the apples and cut them into quarters.

Place the apples on the caramel in a tight fit and set the mold back over medium heat.

When the apples start cooking, sprinkle them with the remaining 2 Tbsp of sugar and the cinnamon.  Cook for 10 min.

Roll the pastry on a sheet of parchment paper until it is just slightly wider than your mold and putting your hand underneath the parchment paper lay it over the apples capping them  so to speak (do not worry about any wrinkles and knobs in the pastry).

Cook in the oven for 25 to 30 min until golden.

Flip the tart into a serving dish as soon as you take it out of the oven then leave to cool a little.

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