Excerpts From My Vegetarian-Centric Food Blog
Going Bananas: Turning Leftover Bananas into a Family Favorite
We go through a lot of bananas in our house. With four kids, some of them love bananas, but there always seem to be one or two left over, slowly turning brown on the counter. So, what do you do with those overripe bananas? The go-to answer is usually banana bread, but here’s the catch, you typically need at least three bananas for a loaf. If you only have one or two, save banana bread for another day by simply tossing those bananas in the freezer, peel and all. They’ll turn blackish, but don’t worry! They’re still perfect for baking once defrosted.
When I do get around to making banana bread, my four-year-old daughter loves to help out. We use a classic recipe from the Betty Crocker Cookbook (ours is the 1988 edition), but honestly, any recipe will do. If you don’t have one on hand, allrecipes.com has plenty of great options.
Now, here’s where I mix things up. Most recipes call for two eggs, but I like to substitute half an avocado for one of the eggs. It makes the bread incredibly moist. This trick works for almost any quick bread I make. If you want to make it vegan, you can use a whole avocado instead of the eggs—just know that the bread won’t rise quite as much, but it’ll still taste amazing.
Of course, the real game-changer is folding in chocolate chips at the end. My kids love chocolate, and I’ve found that you can get them to eat almost anything if it has chocolate chips in it! I prefer using Ghirardelli’s 60% cacao chips because they give the bread a deeper, richer flavor. If you’re looking to stock up, Costco sells a 5 lb bag of these, which is a serious win for chocolate lovers.
Sometimes, instead of making a loaf, I’ll pour the batter into muffin tins. The mini muffin tins are perfect for the kids, they love the little dome-shaped bites of chocolatey, banana goodness.
Next time you have a couple of leftover bananas, don’t toss them. Freeze them and save them for your next batch of banana bread—or better yet, banana muffins. Let me know how it goes!
Tex-Mex S’mores: A Sweet Twist on a Classic
The other night, I was watching the Food Network and saw something that instantly sparked my sweet tooth, a chocolate pizza from Max Brenner in New York City. Now, while I didn’t whip up a pizza (that’s a whole separate blog because my wife makes an incredible homemade pizza), I took the inspiration in a different direction. Let me explain.
Living in Central Texas means fresh tortillas are always around. They’re as common here as bagels are in New York. So, with the kids finally asleep and my evening sweet craving kicking in, I took a look in the pantry. I found a half-bag of marshmallows and some Ghirardelli dark chocolate chips. That’s when the idea hit me, Tex-Mex S’mores!
Here’s how it went down: I pushed two chocolate chips into the center of three marshmallows and placed them on a fresh tortilla. I set them on a tray and popped them into the toaster oven, toasting until the marshmallows were golden brown. After pulling them out, I drizzled peanut butter on top, folded the tortilla, and devoured it. Thus, my Tex-Mex S’more was born. It was one of the quickest desserts I’ve ever made and the taste? Amazing!
Update: I tried it again a few nights later, but instead of drizzling peanut butter, I spread a thin layer of almond butter on the tortilla before toasting. This was a game-changer. The almond butter toasted along with the marshmallows added a subtle, nutty flavor. I found it even better than the peanut butter version since almond butter has a milder flavor that lets the chocolate shine.
Another Update: We took it a step further, chocolate pizza! Linda and I were joking around with our 4-year-old daughter about the concept, and before we knew it, we were making pizza dough. Once the dough was ready (which took about 4-6 hours), we rolled it into 4-inch rounds. Linda chopped some almonds, layered them on the dough, then added chocolate and marshmallows. We baked them until the marshmallows were perfectly golden. It was off the hook! It was like a Rocky Road flavor explosion, hitting you with a sweet one-two punch.
Whether you make the tortilla version or dive into the chocolate pizza adventure, these Tex-Mex S’mores are a must-try for any dessert lover. Let me know how yours turns out!
Buffalo Tofu Squares: A Vegetarian Twist on a Classic Favorite
I have fond memories of my time in Buffalo, where I not only met my wonderful wife but also discovered the love of Buffalo wings. Even though I now lean more toward plant-based meals, I still crave that spicy, tangy wing experience from time to time.
Enter my Buffalo Tofu Squares, a vegetarian spin on the classic Buffalo chicken wings. This dish packs all the flavor you love, with tofu standing in for chicken. Trust me, this dish is so good that even die-hard wing fans will be asking for more. Here’s how to make it:
Ingredients:
- 1 block of firm tofu (I prefer White Wave tofu when I can find it)
- Peanut oil (for frying)
- 2-3 tablespoons of butter or margarine (I love using Earth Balance for a dairy-free option)
- ¼ cup of Frank’s Red Hot Sauce (adjust to taste)
- Optional sides: celery sticks, carrot sticks, bleu cheese dressing
- A cold Genny Cream Ale (or your favorite beer!)
Instructions:
- Prep the tofu: Open up your package of tofu and give it a quick rinse under cold water to wash off the packing liquid. Now, here’s my favorite way to cut it: start by placing the tofu block on its side and slice it into four thinner layers. Then, cut each layer lengthwise into thirds. To finish, cut those strips into triangles. You should end up with 1-inch triangles that are perfect for frying.
- Fry it up: Heat a bit of peanut oil in a frying pan or, if you have one, a deep fryer. Fry the tofu pieces until they’re golden brown and crispy on all sides. This is key for texture, it gives that satisfying crunch you’d expect from Buffalo wings.
- Make the sauce: While your tofu is frying, melt the butter (or Earth Balance) in a small bowl. Once melted, mix it with Frank’s Red Hot Sauce. This combination is the heart of the Buffalo flavor, so adjust the heat by adding more or less hot sauce to suit your taste.
- Toss and serve: Once the tofu is golden and crispy, toss it in the Buffalo sauce, making sure each piece is fully coated. Serve your Buffalo tofu squares with celery and carrot sticks on the side, along with your favorite bleu cheese dressing for dipping.
- Pair with a drink: For the full experience, crack open a cold Genny Cream Ale or your go-to beer. If you prefer something lighter, these tofu squares also pair beautifully with a simple bowl of rice.
Whether you’re vegetarian, vegan, or just looking for a new twist on Buffalo wings, this recipe delivers all the spicy goodness you crave, minus the meat. Enjoy!
Let me know how yours turns out in the comments, and if you have any tips or tweaks, I’d love to hear them! Happy cooking!
Fried Egg Sandwich: A Nostalgic Twist with a Gourmet Kick
Today, I made an incredible sandwich, a personal take on the classic fried egg sandwich. This dish has a special place in my heart, taking me back to my senior year of high school. Every morning before my Earth Science class (I never actually made it to homeroom), a classmate and I would swing by a local Deli for an unbeatable breakfast special: a large coffee and an egg sandwich for just $1.99. The sandwich came on a huge Kaiser roll with two fried eggs, and I always ordered mine with tomato and mayo. It’s one of the few things I remember from high school–Lol!
So, now and then, that craving for a fried egg sandwich kicks in, and today was one of those days. Recently, a friend brought over some fresh eggs from their backyard chickens, so I’ve been thinking about making an egg sandwich ever since. When lunchtime hit, I couldn’t resist.
I didn’t have any Kaiser rolls on hand, but I did have some fresh sesame bagels on hand, so I toasted one up. As I was gathering my usual ingredients, I spotted a few extras in the fridge that took this sandwich to a whole new level. First, I grabbed my trusty Grapeseed Vegenaise (the best mayo out there, in my opinion) and a ripe tomato. Then, I noticed some homemade pesto my wife made the other day, along with a jar of fresh jalapeño salsa from our friend Mary. Suddenly, my simple egg sandwich idea got a serious upgrade.
I fried up two eggs, smeared the Vegenaise, pesto, and jalapeño salsa on the toasted bagel, added some tomato slices, and put it all together. The result? A truly amazing fried egg sandwich that hits every flavor note—creamy, spicy, savory, and fresh. I’m already thinking about making another one!
If you’re looking for a quick and delicious lunch with a bit of gourmet flair, give this version a try. You won’t regret it! Let me know how yours turns out, and if you’ve got any favorite fried egg sandwich additions, drop them in the comments!
