By Mary & Sally
Recipes
By
Mary & Sally
Mac & Trees
(Plant Based)
Ingredients:
1-1/2 cups raw cashews
8 ounces rotini pasta
4 cups broccoli florets chopped
1/2 tablespoon olive oil
1 large onion diced
1-1/2 teaspoons garlic powder
1-1/2 teaspoons sea salt plus 1 or 2 pinches
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon lemon juice
1 cup water
1/4 cup nutritional yeast
Optional - hot sauce / to taste
(King says "no thank you" to hot sauce)
Instructions:
Place cashews in a bowl and cover with boiling water.
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Prepare ingredients.
Cook pasta according to package directions - minus 3 minutes; Add broccoli. Allow pasta and broccoli to cook for the remaining 3 minutes. Drain and return to pot.
Heat oil in a skillet over medium heat. Add onion, a pinch or 2 of salt and cook for approximately 5 minutes or until translucent. Add garlic powder, salt and paprika, stirring for a minute or two. Carefully transfer onion mixture to a blender.
Drain the cashews. Add drained cashews, lemon juice, water, nutritional yeast and hot sauce (optional) to blender and blend until very smooth and creamy.
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Pour creamy sauce into pot with pasta and broccoli. Stir. Taste and add salt if needed.
Enjoy!
Bashful
Banana Bread
(Plant Based)
Ingredients:
1 tablespoon non dairy butter for greasing loaf pan
3 ripe bananas
2 tablespoons vegetable oil
1/2 cup sugar
2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 cup walnuts​
Instructions:
Preheat oven to 350 degrees.
​Grease a standard (8.5" x 4.5") loaf pan with plant based butter
Note: All mixing is done by hand
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In a medium bowl mash the peeled bananas thoroughly with a fork. Add the oil and mix well. Add the sugar and mix well.
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In a separate small bowl combine the flour, salt, baking soda, cinnamon and nutmeg. Stir this mixture into the bowl containing the banana. Mix in the raisins and walnuts (batter is very thick).
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Place the batter in the greased loaf pan and bake for 65 minutes. To verify bread is done you want an inserted toothpick to come out clean - if not clean, I bake an additional 3 minutes. When done, remove from oven and let cool for 10- 15 minutes. Afterward, remove bread from pan to continue cooling.
Note: All cooling should be done on a cooling rack.
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This is a delicious hearty/dense bread. My family loves it toasted with a thin layer of plant based butter.
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