Vegan Guava Banana Bread

Wow, it has been a busy past week. I see since launching this blog, we have readers from across the WORLD!!! This makes me super excited. So Hello to my readers across the USA, France and Poland! Thank you so much for reading.

So Guava...Guava is one of my favorite fruits from the islands. Have you ever had a Cuban Guava pastry? Omg, it's amazing. Guava Jelly is sweet and tangy! I was introduced to these treats years ago when I first came on vacation to South Florida and have been addicted since. Well, fast forward, I'm now following a plant strong vegan diet and these pastries are usually covered in an egg wash or sometimes filled with cheese. When we moved back down here 2 years ago, I was craving for guava pastries but did not have the stuff to make my own pastry dough. I had however everything else for banana bread. I said to myself why not give it a try. I am happy to report this was my greatest spark of genius and I am going to share my recipe with you. At every party and work function, it is a popular request. I am even baking some in the near future as a care package item for my dear friends in Georgia soon.

Vegan Guava Banana 

1 3/4 cups of flour
2 tsp of baking powder
1 cup of banana puree (3 to 4 banana mashed/blended)
1/2 cup of non-dairy milk (I use unsweetened vanilla almond milk)
1 tsp of vanilla extract
1/2 tsp of baking soda
1/2 tsp of allspice
1/2 tsp of cinnamon
1/4 of a cup honey, maple syrup, or sugar  ** you can even use date paste if you want**
pinch of salt
1 long piece cut off from the Guava Jelly bar, that is cut on the length of the bar-such brands like Goya found in your Latin food isle

Preheat your oven to 350 degrees.

First you need to make/mix the wet ingredients. Place three to four banana in blender with the almond milk and vanilla extract. Blend until it is all mixed together.

Next, mix all the dry ingredients-the flour, baking powder and soda, allspice, salt, and cinnamon together. Then add the banana puree into the mix. Mix the batter until it is a smooth and combined.  Pour  2/3 of the mixture into your bread pan. Next, take your guava jelly bar and cut a long piece of the jelly running length side of the bar. Add your piece on top of the batter in your pan.

Pour all the remaining mix on top of  it.  Now, for an extra kick and my personal secret, sprinkle lightly sugar  on top of the mix. Place it in the oven and cook for 45-50 minutes or until you stick a toothpick in and it comes out clean. ~Enjoy~ Happy Baking~

Haitian Pikliz

If there is one thing I love that I have gotten addicted to eating from working with an office with people predominately from the Caribbean, is this magical pickled cabbage called Pikliz (picklese). Pikliz, as described by one of my good friends, who happens to be Haitian, is picked cabbage or Haitian Coleslaw. Whenever anyone in the office goes to the Haitian restaurant down the street, we all have one huge request, bring back the pikliz and lots!

It all started about 5 days ago in the kitchen when I went to the store and got several scotch bonnet peppers, I got the urge to try my art at pikliz. I already had broccoli slaw in the fridge at home and figured it would work as an okay substitute. Well, my dear friend I mention above probably rolled her eyes at me when I told her on the phone I made it without cabbage. I am happy to report after 5 days in the fridge, it turned out amazing. Below is the recipe I followed. I used actually 1 whole lime instead of half. I just love lime. Here's how I used the pikliz for my lunch today. I had rice and peas with jerked tofu, topped with the pikliz and a diced tomato.  Enjoy!

How to make Haitian Pikliz
Link to the blog entry on how to make pikliz from the Caribbean Pot

DIY Wreaths

I love DIY projects and easy DIY projects. One thing ever since we bought and moved into our first home (well it's a townhouse-still counts), I have wanted a wreath. I wanted a wreath that I could change out with the seasons or have a standard wreath that I leave up most of the year. I blame Pinterest and Etsy that sparked this whole idea of a burlap wreath. If you do a quick search on Etsy, you will find tons of wonderful sellers with burlap wreaths ranging from $50-$110. Wow! I was hoping to get away with $25-$30 plus shipping.

Well fast forward, I began looking on Pinterest and found several great idea on how to make your own burlap wreaths. Since I made my first St. Patrick's Day wreath, I have made my Summer Patriotic wreath, and a Monogram wreath for my dear friend. I can tell you, I have brought all supplies when I have a coupon at Michaels 40% of one item and others to help save big money. The most I have spent is $25 in supplies. I also do check the Dollar Tree for holiday specific themed ribbons for $1 compare to Michaels, which those can run around $3-$5 and more.

I am still planning to make a fall wreath and a Christmas wreath. Plus, I have a few special request from my friends and family and I will post pictures when those are done. Who knows, maybe one day I will even sell them online via Etsy or at a Farmer's Market. Below are a link and video I found helpful when I was making them. Be creative and embrace the process. What I love about these wreaths is that there is no right or wrong way to lay/string the ribbons and burlap. Happy crafting!! 

Youtube video about how to make them
Great step by step guide to make one

Vegan Veggie Ramen

I loved ramen growing up. Actually, at one point in my life, I would have instant ramen for breakfast. Yup, no joke either. It was a phase!

A few weeks back, the Monster and I went to Yakko-Sans for dinner with our friends and had an awesome Veggie Udon dish. Any who, let's fast forward, I was shopping at one of the Asian Markets by our home a few weeks ago and saw ramen noddles. I had already picked up udon noddles to make that for dinner, but I found ramen noodles-yes the noodles by themselves to cook. Well, needless to say, last week one night, I wanted a quick and easy meal and I whipped it together. When I made this, I didn't have radishs or tofu, but, I were to make it again I would add them to it.  Dinner was a hit to say the least and a request to have again! I present to you my recipe. Feel free to modify to your taste or preference.

Vegan Veggie Ramen

• 2 packets of the ramen noodles
• 1 box of Swanson's Thai Ginger Broth, or Vegetable Broth
• 1 container of mushrooms, either baby Bella or if you live by a Publix grab their gourmet mushroom blend. 
• Dash of ground ginger
• Limes
• Lemongrass stalk 
• Cilantro
• Green Onions, diced
• 2 Carrots, diced
• Radishs, diced
• Tofu, pressed and diced into cubes.
• Sriracha or your choice of chili hot sauce (optional)
• Soy Sauce, Liquid Aminos , or Ponzu (optional)

First, get your pot screaming hot and once it's hot, add your mushrooms and season with the ginger. If they begin to stick add a small amount of the broth. After they begin to reduce and cook, add the box of the broth first, then add diced carrots, lemongrass stalk, tofu, and the noodles. Follow the directions on the package of the noodles but bring this all to a boil. Cook for 5-10 mintues, until noodles are soft. Once done, serve the ramen into bowls. Garnish with cilantro, green onions, lime, and radishs. Tops off with your favorite hot sauce and/or soy sauce.  ~Enjoy and happy eating~

Black Bean pasta in Red Curry Sauce

Prior to going away on my Labor Day vacation, I made this yummy dish that had Black Bean pasta in it. Monster found this at Costco. I've never heard of black bean pasta until then. It's vegan and gluten free. Plus, it is also organic. Wow, this has to be too good to be true. 

The box featured two recipes on it and I decided to try to make one of them that was a curry sauce. I love Thai curries. Red curry is my favorite other that Massaman curry and of course, for those who know me well, know I love my curry spicy. One of my favorite Veg/Vegan friendly Thai restaurants will add fresh chilies in their curry and I go crazy for that. Monster and I could probably live on various kinds and styles of curry for a few weeks before we got tired of it. 

Here's the recipe from the box and their website:

You will need...

• 1 package Explore Asian of black bean spaghetti

• 1 can coconut cream (400g)

• 2 tablespoons Red Curry Paste 

• 2 tablespoons grated Ginger 

• 2 tablespoons chopped cilantro 

• 2 tablespoons Olive oil

• Black pepper

• Salt

• Parmesan cheese (optional)

• 1 red or yellow pepper

Om Nom Nom 

Now, when I made this I only had coconut milk, left out the olive oil, salt and cheese. I didn't have fresh ginger and used ground ginger. The cilantro was not good that I had, so I threw in green onions. Plus, I had miniature peppers in the fridge I had to use so I didn't use a whole large bell pepper. I also added curry powder to it as well with the juice of a lime. While making the sauce, I did not have enough red curry paste and had to use massaman curry paste. Honestly,with all the substitutions and additions I made to this, I was impressed at how great this sauce turned out. Monster loved it! Next time we make this, we will have it with the addition of tofu, mushrooms, bean spouts, and avocados. I actually loved the sauce that I would serve it over rice if I didn't have the noodles.
So in summary, yes, I would make this again. Don't scared and jump in and try something new.