Banana Lemon Bread

1/4 cup non-dairy milk
1 tbsp fresh lemon juice
3/4 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

High altitude variation:

1/4 cup non-dairy milk
1/2 tbsp fresh lemon juice
1/2 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

Lindsay's Mashed Potatoes

2 lbs. russet potatoes
1 lb. yukon gold potatoes
1 tsp salt
1 cup non-dairy milk
1/4 cup non-dairy margarine
3/4 tsp dried minced onion
1/4 tsp dried garlic
1/2 tsp red pepper flakes
1/4 tsp smoked paprika
salt and pepper to taste

Slice the potatoes into equal-sized chunks and add them to a large pot.  Cover the potatoes with cold water and add the teaspoon of dried onion and teaspoon of salt.  Cover the pot and bring to a boil over high heat.  Once the water boils, reduce the heat slightly (the water should be agitated, but not at a rolling boil) and cook for 20-22 minutes, until the potatoes can be easily pierced by a fork. Drain the potatoes and then return them to the pan for around 30 second, stirring constantly until somewhat dry.

Remove the pot from the heat and add the non-dairy milk and margarine and mash only until any large chunks are broken up (don't overmash).  Mix in the remaining minced onion, red pepper flakes, dried garlic, and chili powder and add salt and pepper to taste.

Creamy Herbed Quinoa

1/2 cup boiling water
1/4 cup raw cashews
1/4 cube vegetable bouillon
1/4 tsp dried minced onion
1/4 tsp dried thyme
1/4 tsp dried basil
1/8 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp low-sodium tamari
1/4 tsp balsamic vinegar
1 cup quinoa, soaked & rinsed
1 1/2 cup cold water
3/8 tsp salt

Add the boiling water, cashews, bouillon, onion, thyme, basil, oregano, and pepper flakes to a blender carafe. Cover the carafe and let sit for one hour, then add the tamari and vinegar and blend until well-combined. Set aside.

Add the quinoa to a medium pot and add the cold water and salt. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes. Add the cashew sauce from the blender to the pot and cook for 5 minutes, stirring occasionally. Add additional salt and pepper to taste.

Serves 4 as a side.

Roasted Root Vegetables with Mustard Glaze

2 lbs. carrots, sliced
1 lb. parsnips, sliced
1 lb. waxy potatoes, sliced
1 lb. starchy potatoes, sliced
3 tbsp olive oil
2 1/2 tbsp stoneground mustard
2 tbsp brown rice syrup
1 tbsp balsamic vinegar
1 1/4 tsp dried cut rosemary
3/4 tsp salt

Preheat the oven to 400°F.

Cut the carrots, parsnips, and potatoes into slices of equal thickness and move to a large mixing bowl. Coat evenly with the olive oil,l then move to two large foil-lined baking sheets and bake for 20 minutes.

 While the vegetables cook, rinse the bowl and whisk together the mustard, brown rice syrup, vinegar, dried rosemary, and salt (I place the bowl in a hot water bath while I whisk to make the brown rice syrup easier to incorporate). Remove the vegetables from the oven and move them to the bowl, gently stirring to evenly coat. Move the vegetables back to the baking sheets and bake for another 25 minutes. Add additional salt if needed and serve.

 Serves 6-8 as a side.

Sweet Mustard Tempeh

2 8-oz. packages tempeh, diced
3 tbsp stoneground mustard
3 tbsp brown rice syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dried tarragon (optional)
3/4 tsp salt

Begin by heating the brown rice syrup in the microwave or over a double boiler to make it easier to work with, then add to a medium bowl and whisk together with the mustard, olive oil, and vinegar. Pour the mixture into a large ziploc bag and add the tarragon (if using) and salt, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.