One of the most challenging circumstances of going vegan is giving up dairy hence saying goodbye to sinful chocolate lava cakes, crispy thin chocolate chip cookies, and thick & rich chocolate mousse. But in the culinary world there would always be a good amount of substitutes to compensate for an ingredient missing, lacking, or have to be given up.
For today’s vegan recipe, I’ll be sharing a new favorite dessert called eggless banana chocolate cake. Since I’ve been searching for vegan desserts to try and been eyeing to tick off an item (#21) on my bucket list, I thought why not do it right now. It’s like hitting two birds with one stone.
1 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
2 tbsp. cocoa powder
2-3 medium sized overripe bananas
1/2 cup oil
1/2 cup sugar
1 tsp. vanilla extract
1 tbsp. chia seed/flax seed powder + 3 tbsp. water
First things first, preheat the oven to 180 deg. Celsius.
Grease the bundt pan (or any cake pan) with olive oil.
Mix the chia seed powder with water and set aside until it forms a gelatinous consistency.
Sieve the flour, baking powder, baking soda, and cocoa powder in a mixing bowl.
Peel the bananas and mash them with fork. For an easier way and a smoother purée, throw them in a food processor.
Add all the ingredients and mix well until lumps are gone.
Pour the cake mixture into the pan and bake for 20-25 minutes.
To check, insert a toothpick. If it comes out clean then your cake is done.
Let it cool down before removing from the pan and serving.
My cake turned out to be moist and dense just what I expected. I ate mine with a glass of soymilk for an afternoon snack. I personally think that this cake would also go best with tea and coffee in the morning.
Obviously, I did not consume the whole cake and stored it in the fridge for midnight and early morning munchies. I then discovered that this cake tastes even better when chilled. The texture is somewhat similar to store bought caramel or chocolate bars.
After writing this post, I am off to researching more dairy free (vegan) baked goods to try in the future. I have cookies, muffins, and more cakes in mind.
Papaya has got to be one of the most underrated fruits in the market. Aside from having a succulent flesh when ripen (ripe papaya + ice + milk = YUM), the green and raw ones would make amazing and delicious viand meals that are common on the Filipino table.
Today, I am sharing a really really quick papaya stir fry. Preparation requires no hassle and the whole dish cooks in 20 minutes or less.
Here we go…
Papaya (cut into strips/julienned), tomatoes, onion, garlic, fresh garlic (bawang na sariwa), salt & pepper, paprika.
Note: Julienned papaya is readily available in your local markets. The bawang na sariwa is the one with long green leafy stalks that looks like chives. I don’t have any idea that it is a baby garlic though. Haha. Lastly, I use paprika all the time. Lol.
In a wok, sauté garlic, onion, and bawang na sariwa until soft and fragrant. Reserve leafy stalks. Add tomatoes and cook until crushed, about 4 minutes.
Add papaya. Season with salt, pepper, and paprika. Cover for 5 minutes and let the salt extract the natural juices of the papaya.
Add hot water. The water helps the papaya to soften easily. We don’t want tough vegetables.
Simmer until papaya is soft and tender (al dente).
Garnish with chopped bawang na sariwa leafy stalks. Serve with white rice.
For non-vegan options, you can add hibe (dried small shrimps) or even fresh shrimps. Likewise, you can use meat stock (shrimp stock will work best) instead of just hot water for bolder flavours.
I ate mine with white rice but the dish itself can stand alone. I am always saying this but the key to simple vegetable recipes is that they must be as fresh as possible. Also, remember not to overcook your vegetables because you’re losing the sense of eating them if you do that.
Welcome to another edition of the vegan friendly recipe! For today, I am sharing my personal favorite dish which is a quick vegetable curry. Again, the recipe is pretty straightforward so I guess there will be little trouble following the procedures.
1 whole cauliflower, cut into florets
1 big potato, cubed
1 big sweet potato, cubed
water, to dilute
garlic and onion, minced
chillies, if spicy curry is desired
2 tbsp. olive oil
seasoning (salt, pepper, paprika)
basil leaves or cilantro leaves, to serve
In a large sauce pan, heat a tablespoon or two of olive oil. When pan is hot, add your two kinds of potatoes and stir fry until slightly soft. Add your cauliflower then after until slightly tender. We lightly fry our vegetables to form a crust and create a texture so that it won’t be soggy when dumped into the curry mixture. Set aside.
In the same pan, sauté garlic and onion until soft. Add curry paste/powder (I used curry powder from the grocery.) and cook until fragrant, about 1 minute.
Stir in coconut milk and water (depending on what consistency you like) and bring to a boil. Add pre-cooked vegetables and season with salt, pepper, and a little of paprika. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
Garnish with basil or cilantro and serve with rice.
This recipe makes 4 servings. I ate this on my own for maybe 2 days (2-3 meals a day). Be sure to store in your fridge if not consumed because coconut milk might spoil with room temperature (room temperature is pretty high/hot in the Philippines so). Reheat through microwave and it will surely taste as good.