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Vegan Banana Cookies – Use up old bananas

Vegan Banana Cookies
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Everyone knows you shouldn’t waste food. Bananas, however, have a tendency to go bad over night. Once they start getting mushy, however, you can try out this great Vegan Banana Cookies recipe to get rid of them.

Don’t tell my kids, but these aren’t too terribly unhealthy. They actually liked them! The banana adds some sweetness without requiring sugar to make them kid friendly. Also, they are done in a hurry so they are a treat for mom too! Grab a fork, grab some bananas, and grab the other couple of things that are needed. Couple of minutes of mixing, a bit longer in the oven, and you are ready to go!

We don’t always eat Vegan. We also don’t always eat healthy. Once in a while, however, we try to do something good for ourselves. We also want to be a good example for the kids. These Vegan Banana Cookies make those times almost bearable. To be perfectly honest, we also make these when we aren’t doing any special diet.

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Vegan Banana Cookies
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Vegan Banana Cookies

Got some bananas that are slightly past their prime? Before you throw them out try using this to get rid of them!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
CourseDessert
CuisineAmerican
KeywordVegan
Servings: 24 cookies
Author: Mom Adkins

Ingredients

  • 3 Bananas overripe
  • 1/3 cup Almond Milk
  • 1 cup Flour
  • 1/2 tsp Backing Powder
  • 100 g Dark Chocolate chopped

Instructions

  • Mash the bananas and add the almond milk.
  • Mix in the flour and backing powder.
  • Fold in the chocolate.
  • Make small balls and place them on a backing sheet.
  • Bake in the oven at 350 F for 10-15 minutes.

Notes

Everything can be mixed with a fork. No need to use a hand mixer. Easy!
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Cauliflower Curry – Delicious and Vegan

Cauliflower Curry – Delicious and Vegan
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Normally we make curry with ground beef, or possibly chicken. Cauliflower Curry is a great vegan alternative, however, and is something the entire family can get on board with.

There are a lot of spices going into this dish. Each family, and even each person, has their own personal preference when it comes to how much to use. I would recommend starting with this recipe as is and seeing how it tastes. The more you make Cauliflower Curry the more you will get the spices adjusted to exactly how you like them.

We add a bit more curry powder than what it says and also add in some fresh ground chili. We also eat a bit spicier than some people do.

Another thing that can sometimes use a bit of mom touch is onions. Some like them glassy, some like the lightly browned, some like the caramelized, and some like them borderline burned. Since you won’t be pureeing this you can make them however you and your family enjoy them.

Other than that, you just mix everything in your slow cooker and wait for it to be done. These slow cooker meals are really a lifesaver on busy days. 20 minutes in the morning and by the time everyone gets home you have a meal hot and waiting for you. I don’t think it gets much better than that!

A great dessert to go with Cauliflower Curry, and keep with the vegan theme of the meal, is my Vegan Banana Cookies recipe. You might notice that you are eating vegan, but I don’t think you will care too much.

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Cauliflower Curry – Delicious and Vegan
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Cauliflower Curry

A great supper to warm you up with a touch of spice to keep Cauliflower from being too boring.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
CourseMain Course
CuisineIndian
KeywordVegan
Servings: 8 people
Author: Mom Adkins

Equipment

  • Slow Cooker

Ingredients

  • 1 kg Frozen Cauliflower thawed and diced
  • 1 can Green Beans
  • 1 can Corn
  • 4 Carrots
  • 1 cup Frozen Peas
  • 1 Onion
  • 4 Cloves Garlic
  • 2 cans coconut cream
  • 1 splash almond milk
  • 2 tbsp curry powder
  • 1 tbsp salt
  • 1 tsp Garam Marsala
  • 1 tbsp pepper
  • 2 tbsp ground almond

Instructions

  • Brown the onions and garlic in olive oil in a sauce pan.
  • Put the cauliflower, corn, carrots, and peas in the slow cooker. Add the onion and garlic on top.
  • Add all the spices and the almonds.
  • Add coconut cream and almond milk and mix well.
  • Cook for 8 hours on low heat or for 5 hours on high heat.