August 25, 2014

5 Step Vegan Banana Bread: A Recipe.

Summer is winding down and school is just around the corner. For me the subtle chill in the breeze means that hectic is on its way. While I love autumn, I feel as if I'm never really ready to bid summer adieu. Not that it cares, anyways. Soon it'll be off to galavant in areas below the equator, and leave us here with memories of sunnier days and lots and lots of pumpkin and spices. 

Summer also leaves behind lots of overripe bananas. And we all know what to do with overripe bananas, right? BANANA BREAD! 

So today I'm sharing mom's recipe for 5 step vegan banana bread. I hope you enjoy! I promise you won't miss the eggs or dairy! 





5 Step Vegan Banana Bread

Ingredients
2 ripe bananas
1/2 c. orange juice
1/2 c. organic cane sugar
1 Tbsp flaxseed processed in a food processor
5 Tbsp vegetable oil
1 1/2 c. whole wheat flour
1 Tbsp carob powder
1 Tbsp baking powder
1/2-1 tsp cinnamon
1/4 c. chopped walmnuts

Directions
1. Preheat oven to 350º and grease bread pan.
2. In a medium bowl, mash the bananas with a fork. 
3. Add the wet ingredients into the bowl. 
4. Add the dry ingredients and mix well.
5. Pour into bread pan and bake for approximate 25 minutes or until toothpick inserted into middle of the cake comes out clean.


Enjoy! 
What's something you're dreading to leave behind with summer, but looking forward to fall?

Pão de Banana Vegano em 5 Passos.

Enquanto o Brasil começa esquentar, aqui no Canada o ar começa mudar e outono começa querer aparecer. Temos quase um mês ainda até o outono chegar, mas é raro o tempo obedecer o calendário e os dias já estão começando ficar mais nubladas e menos abafados. 

Por mais que eu absolutamente amo o verão, também reconheço que o outono tem muitas coisas boas para oferecer. Especialmente as comidas! Outono aqui quer dizer muita abóbora (alguns pés cresceram sozinhos na horta aqui de casa. Já nem sabemos o que fazer com tantas abóboras, rsrs), canela e maças. 

Um dos meus pratos preferidos do fim do verão/começo do outono é pão de banana, então hoje estou compartilhando esta receita com vocês. Espero que gostem.




Pão de Banana Vegano em 5 Passos

Ingredientes
2 bananas bem maduras
1/2 xícara suco de laranja
1/2 xícara açúcar cristal
1 colher de sopa linhaça moída
5 colheres de óleo
1 1/2 xícara farinha de trigo integral
1 colher de sopa alfarroba em pó
1 colher de sopa fermento em pó
1/2-1 colher de chá canela em pó
1/4 xícara nozes picadas

Modo de fazer
1. Pré-aquecer forno a 350º e untar uma forma de pão.
2. Em uma tigela média amasse as bananas com um garfo.
3. Acrescente os ingredientes molhados.
4. Acrescente os ingredientes secos e misture bem.
5. Coloque a massa na forma já preparada e asse por aproximadamente 25 minutos.

Aproveite! :)
Qual estação você prefere? Outono ou verão?

August 20, 2014

Coconut Rolls with Guava Filling: A Recipe.

We love coconut, here at home. Especially in our sweets (as you might have guessed from the Cranberry and Coconut Oatmeal Cookies). So this next recipe is another Brazilian classic, but it involves our much beloved coconut.

These are coconut rolls, but they have a special surprise inside.
Inside the individual rolls there are pieces of guava paste.

If you're not familiar with guava paste, it is basically sweetened guava pulp.
It is super sweet with a mild guava flavor, and is super delicious.
It's not hard to find, many ethnic stores carry them and, according to their website, so does Walmart.
You can eat it as a snack paired with crackers or even to step up your toast with butter.

Or, you can put it in these coconut rolls.

Ready to begin?

Coconut Rolls with Guava Filling

Ingredients
1 c. warm lukewarm water
1 Tbsp (shallow) yeast
1 tsp orange or lemon zest
1/2 tsp salt
2 Tbsp organic cane sugar
3 Tbsp vegetable oil
2 Tbsp cornmeal
2 c. flour
About 1/2 bar of guava filling

Topping
1 c. Sweetened shredded coconut
1/4 c. oil


Directions
1. In a medium-sized bowl add all ingredients except the flour.
2. Mix well and add the flour 1/2 cup at a time, waiting for one addition to be incorporated before adding the other, until a soft dough is formed.
3. Separate the dough into 3 even parts. Round each part into a ball, and place it back in the bowl.
4. Cover the bowl with plastic wrap or even put the bowl in a plastic bag and close it.
5. Let dough rise for approximately 30 minutes or until the dough doubles in size.
6. While the dough rises cut the guava paste into little squares of approximately one inch.
7. Prepare the topping by adding the oil into a small bowl.
8. When the dough has risen, separate each of the three dough parts into 15 smaller pieces for a total of 45 small rolls.
9. In the center of each small dough piece add a guava paste square and roll in the palm of your hand to form a roll. Pinch the ends of the dough together so the guava doesn't escape while baking.
10. Lightly brush the rolls with oil only enough so the coconut will stick to them.
11. Roll the rolls in the shredded coconut and place in a baking sheet dusted with flour.
12. Set the rolls aside to rise for approximately 10 minutes while the oven preheats to 350º.
13. Put the rolls in the oven and immediately lower the temperature to 300º.
14. Bake for approximately 20-25minutes or until the tops begin to golden.

Serve with tea, enjoy and comment!
                    

                    

                     

                      

                      

                      

                      
Have you had guava paste before? What did you think?

Bolinhas de Goiabada: Receita.

O pessoal aqui de casa ama muito comida com coco ralado, principalmente nos doces (como talvez vocês tenham notado na receita de cookies de cranberry e coco). Essa próxima receita é uma de nossas preferidas aqui de casa: bolinhas de goiabada com cobertura de coco.

Vamos começar?

Bolinhas de Goiabada

Ingredientes
1 xícara de água morna
1 colher sopa (rasa) de fermento p/ pão
1 colher chá raspa de limão
1/2 colher chá sal
2 colheres sopa açúcar crystal
3 colheres sopa óleo vegetal
2 colheres sopa fubá
2 xícaras de farinha para formar uma massa bem macia
Mais ou menos 1/2 pacote de goiabada

Cobertura
1 xícara coco ralado adoçado
1/4 xícara óleo


Modo de Preparo
1. Em uma bacia media acrescentar todos os ingredientes menos a farinha.
2. Misturar bem e adicionar a farinha de pouco a pouco até formar uma massa macia.
3. Separar a massa em 3 partes iguais e formar 3 bolas.
4. Cobrir a bacia com plástico, ou até mesmo colocar a bacia dentro de uma sacola de plástico e fechar.
5. Deixe a massa crescer por aproximadamente 30 minutos ou até a massa dobrar em tamanho.
6. Enquanto a massa cresce, corte a goiabada em quadradinhos pequenos.
7. Em um pratinho coloque o óleo da cobertura.
8. Quando a massa já tiver crescido faz de cada uma das 3 bolas 15 pedacinhos de massa. Formando um total de 45 pedacinhos.
9. No meio de cada pedacinho coloque um quadradinho de goiabada. Com as mãos forme os pedaços em bolinhas apertando as pontas para fecharem bem e não deixar a goiabada vazar enquanto assa.
10. Bem de leve passe as bolinhas no óleo o sufficiente para o coco ralado grudar.
11. Passe as bolinhas no coco ralado e coloque em uma forma polvilhada com farinha.
12. Deixe as bolinhas crescendo enquanto o forno aquece a 350º.
13. Coloque a forma no forno e abaixe o fogo para 300º.
14. Deixe assar por aproximadamente 20-25minutes ou até começarem ficar dourados.

Sirva com chá, aproveite bem e deixe um comentário!
                    

                    

                     

                      

                      

                      

                      
Qual é seu jeito preferido de comer goiabada?

August 10, 2014

Summer in Abbotsford: Agrifair.

Last week Abbotsford held its annual Agrifair. This year we spent the afternoon at the fair on its last day. 

We were met in the parking lot by this lovely lady offering a free ride to the gates.
Once inside the fairgrounds there is a concert stage, a community stage, a food court, rides, a cone zone with free race kart rides, a marketplace, lots of animals, farm machinery and general agrifairness including interesting costumes, awww-inducing piglets and a huge buffalo.
 Lamas seriously have the most human-like eyes. It's somewhat scary but mostly insanely adorable.
Our curiosity dragged us into watching a pig and duck race. Both proved to be unexpectedly entertaining...
By then it was time to catch the RCMP show in the rodeo ring. This was by far our favorite part of the fair. I admire these officials not only for their horsemanship and service, but also because of their willingness to perform in uniform in such hot weather!

They performed series of impressive moves like stars, charges, salutes, windmills, shanghais and my favorite, the figure 8:
After their performance we decided to forgo the rides in favor of getting out of the scorching sun and into the sheltered marketplace instead. We met The Reptile Guy there, and somehow all of us got looped into taking photos with a white python. 
It was a really fun way to spend our afternoon, and we're making plans to go back next year. 
Have you been to local fairs yet this year?

August 6, 2014

The Perfect Beet Salad - Recipe.

One of the blessings of moving into our new house over a year ago was that the backyard has ample room for gardening. My parents were elated to have the opportunity to plant back in the spring while I was still in school, and I was, of course, more elated at the prospect of harvesting, cooking and eating as soon as the plants were ready and school was out.

With school just around the corner, the time has come to harvest. One of my favorite things about harvest time is salad picked from the garden just before it's prepared for lunch. This year our tomatoes haven't done so well, but the beets have made up for them.

We have been having the privilege to have beet salad at least twice every week. It's delicious. So, I'd like to share this super simple recipe of a Brazilian staple. 


Ingredients
4 medium/large beet bulbs (Note: When shopping for beets it's best to select the ones with the leaves still attached. This indicates that the beets are fresher. The fresher the beets the more tender they are resulting in the best salad.)
1/2 large onion
1 Tbsp vegetable oil
1/2 large lime
salt to taste

Directions
1. Remove leaves and roots from the beets, and wash them thoroughly. Cut beets in half and cook for 10 minutes in a pressure cooker (or boil for approximately 20-25 minutes in a regular pot).

2. Once the beets have been cooked to a firm (but tender) consistency remove them from the pot and allow to cool. Once cooled, the skin should slip right off. (the process of peeling beets leaves one such a gorgeous pink stain that one will be proud to wear for the rest of the day because the salad was most certainly worth it.)

3. Thickly julienne the beets. This step is very important because the secret to the perfect beet salad is in the size of the beets once cut. The slices should not be too thick nor too fine as former will cause a overload of beet flavor and the latter a soggy salad with an 'interesting' texture. (Photos above provide a better idea of ideal size, though I cannot yet cut them perfectly like mother.)

4. Season the salad by slicing the onion and adding it to the salad. Add lemon juice, salt and vegetable oil and mix thoroughly.

5. Serve immediately and enjoy! 

Note: the salad can be kept refrigerated and will stay fresh for up to 3 days.
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