Confession: I am a dairy whore. The thought of not eating Habanero Mango Cheese from Horrocks ever again frankly makes me nearly faint. Like most things, jumping in to a vegan lifestyle with both feet is so scary, so I will make small changes where possible and hopefully will get there someday.
My friends Kolene (@suckahpunch) and Jon (@jon_dunn) however, have basically jumped in head first. I’m so proud of them. They began a Twitter group Vegan GR (@vegangr) and a website where they scope out vegan friendly restaurants and vendors around GR and basically run around doing good all day long. I’m serious. Case in point, Kolene’s birthday wish is raising money for Carol’s Ferals a non-profit feline organization which performs TNR (Trap-Neuter-Return) services in Western Michigan and Jon works for Best Friends Animal Society where he is the wizard behind their online presence. I know, right? You want to hate them, but you cannot help but love these people! I don’t even LIKE cats and I gave to Kolene’s birthday wish. They are compelling people for the case of a vegan lifestyle. Lots of give in those two. They inspire me to try, at least sometimes, to foster a vegan diet and so perhaps with their help, I will kick my dairy habit and become a vegan too.
I’ve posted vegan baked goods on this blog in the past (Mexican Hot Chocolate Snickerdoodles) from PPK’s Isa Chandra, but this recipe I took from this little cutie named Claire who runs this blog called Vegan Cooking. Check her out and while you are at it, bake a vegan dessert like this one I’m giving to Kolene for her birthday.
Vegan Banana Nut Bread
- 1 3/4 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Demerera Sugar (I subbed brown sugar)
- 1/2 Cup Chopped Pecans or Walnuts
- Equivalent of 2 Eggs Using Egg Replacer (I used 1T Golden Ground Flax Seed Sprinkles which I picked up at TJ Maxx of all places for about $3, mixed with 3T tap water)
- 2-3 Ripe Bananas Mashed
- 1/2 Cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Fresh Ground Nutmeg
Preheat oven to 350°F.
Sift together dry ingredients. Stir in nuts, egg replacer, bananas, oil and vanilla. Mix well.
Pour into greased loaf pan and bake for 45-60 mins (until knife comes out clean). Cool for 5 mins before removing from pan. Cool on wire rack.