BANANA CAKE

ingredients

4 large ripe bananas, mashed
1 cup whole wheat flour
1 cup all-purpose flour
1/2-3/4 cup brown sugar
2 tsp backing powder
1/4 cup canola oil
2 tbsp sugar beet syrup
2 tsp vanilla sugar

pinch of salt

1 tsp cinnamon

1/4 cup water

1 tbsp vegan margarine

directions

preheat the oven to 175 degrees C. grease a loaf pan with vegan margarine and dust with flour.
sift together the flour, backing powder, salt, vanilla sugar and cinnamon.
in a large mixing bowl whisk together water, syrup and oil, then add sugar and bananas and mix throughly.
add the flour mixture to the wet ingredients and stir well until combined. pour the batter into the prepared loaf pan.

bake for around 50 min or until a fork comes out clean. switch off the oven and let it inside for another 5 min.

PUMPKIN SOUP

ingredients

1/2 medium size hokkaido pumpkin
4 large carrots
1-2 tbsp diced fresh ginger
1 white onion, diced
2 cloves garlic
1/4 cup coconut cream/milk
salt/pepper
1 tbsp curry
water
1 tbsp olive oil

directions

saute garlic and onion in olive oil in a large pot, until tender. add in diced pumpkin, carrots, ginger, spices and water depending on how thick you want the soup. once the vegetables are done remove from the heat, add the coconut milk and blend with the hand blender. simmer for another 10 min.
you can garnish your soup with pumpkin seeds and pumpkin seed oil.

CHUNKY APPLESAUCE

ingredients

2-3 kg cored and quartered apples
1 cup water
1/4 - 1/2 cup brown sugar
juice of 1/2 lemon
cinnamon

directions

put all the ingredients into a large pot. cover and bring to boil. reduce heat and simmer covered, stirring occasionally for 30-40 min or until the apples are soft.
remove from heat and set aside uncovered to cool.
transfer the mixture to the food processor or blender and puree until smooth.
place in a clean pot and stir over low heat until heated throughout.
clean and sterilize the jars and lids with boiling water. keep them hot until used. fill the jars almost to the top and place upside down on its lid and allow to cool.

PASTA SALAD

ingredients

500 g whole grain pasta
1 can chickpeas (400 g)
1 red bell pepper
1 large zucchini
160 g pitted black olives
2 cloves minced garlic
1 small red onion
2 tomatoes
salt/pepper/dry basil
extra virgin olive oil
canola oil

directions

cook the pasta according to directions. drain and rinse well under cold water. drain again and add some olive oil.
saute garlic and sliced zucchini over medium heat until tender.
combine the pasta, zucchini, chickpeas, cut olives, bell pepper, onion and tomatoes in a large bowl. season with salt, pepper and herbs.
cover and refrigerate. goes well with salad dressings, dips and sauces.

SIMPLE BREAD

ingredients

2-3 cups plain flour
3 cups whole grain flour
2 cups warm water
sunflower seeds
30 g fresh backer´s yeast
3 tbsp canola oil
salt
herbs de provence
1 tsp sugar

directions

in a large bowl, mix 2 cups of plain flour, yeast, sugar and water. set aside for 30 min (until big and bubbly) in a warm place covered with a dishtowel.
add 2 cups of whole grain flour, 2 tbsp oil, salt and herbs. mix into a firm dough. turn it onto a floured surface and knead for a few minutes until smooth and elastic (you may need to add another cup of flour and some water).
let the dough rise for 30 min (or until doubled in size) in a greased bowl, turning once to cover the surface of the dough.
punch down, knead again and divide into 2 loaves or round form bread and place on the backing paper. cut the surface of the loaf and sprinkle with sunflower seeds.
preheat the oven to 175 degrees C letting the bread rise in a meanwhile. bake it for around 40 min.
to check if its cooked: the loaf should sound hollow when knocked.
leave the bread to cool completely before slicing and serving.