Hubs is in LA today. I decided since it’d be just me and the girls for dinner I could try a meat-free meal. I saw this last night and it looked mighty good! Does anyone else troll Pinterest at night for tomorrow’s dinner ideas? I didn’t think it was just me.
I followed Jules’ recipe, but added two peeled and chopped carrots. I think noodles and or cabbage would be really good in this, too. I can see why she says it is addictive. So simple to make (15-20 minutes max) and really easy to combine new flavors into a soup that is totally your own.
Knowing my girls would be resistant to a new dish I also baked this up. See the “Going Bananas” sign? That was me trying to frost this banana cake while also holding a crying/cranky Q and coaxing PZ to practice piano when all she wanted to do was watch TV.
The cake was also super easy to make. If you’ve been looking to add a vegan banana chocolate chip cake to your recipe file, this is a good one!
- 2 cups whole wheat pastry flour
- 1 1/2 tsp aluminum free baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup vegetable oil
- 4 medium sized ripe bananas, mashed
- 1/4 cup water
- 1 tsp vanilla
- 1 teaspoon cinnamon
- 1 cup semi-sweet vegan chocolate chips (I use Ghiradelli)
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 30 minutes before removing from pan.
- ½ cup Earth Balance butter
- 2 cups confectioners’ sugar
- ¼ tsp cinnamon
- 1 tsp vanilla extract
- 2 Tbsp almond milk
Whip Earth Balance until creamy. Add sugar and cinnamon and beat for a couple of minutes. Add vanilla and almond milk. Beat until light and fluffy on high speed, about 5 more minutes. Frost cooled cake. Add more chocolate chips and/or banana slices as decoration if you want. Enjoy!
So that’s what’s for dinner at my house. What’s for dinner at yours?