Every year around January 26th and August 15th, depending on how many Indian people you know and follow, you may have noticed your Instagram, Facebook and Twitter feeds bursting with the Indian tricolor of Saffron, White and Green, or the “Tiranga” (“Tir” = three, “Ranga” = color). If you are not sure why, it’s because January 26th is India’s Republic Day and August 15th, it’s Independence Day! Flags are hoisted in every institution all over the country, and the tricolor waves proudly throughout the country in the hope of a more secular, open and better tomorrow for my motherland!
And, if you are obsessed with food as I am, you might see elaborate tricolor preparations all over your feed too – tricolor rice, desserts, parathas (flatbreads) and the like. I myself try to make something new each year; this past year I made Tricolor Dosas(rice and lentil crepes), and for 2019, I am applying the “Tricolor” filter to one of the India’s favorite snack, the Dhokla (pronounced Dhow-klaah).
I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.
But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
Please don’t click away because you read the words “vegan” and “whole wheat”! This bread isn’t the horrendous, overly healthy kind of bread. It’s a delicious Chocolate Banana Bread that just happens to be vegan and whole grain.
I have a regular go-to breakfast banana bread but sometimes, you need to indulge in chocolate to navigate through piles of winter greens, and there’s just no other way out. The whole wheat pastry flour works wonderfully here cup for cup, and by replacing the butter with coconut oil and egg with an additional large banana, the bread gets the “vegan” title in addition to being “whole wheat”, placing it squarely in the breakfast category (just with obscene amounts of chocolate).
Banana Bread, or Banana Nut Bread actually, is the one of the first few cakes I learned how to bake, way back in 2009. It was a simpler time when I had only a couple of baking pans, one tacky whisk, and I didn’t know the difference between cake flour and all purpose flour. And boy did I end up learning the difference! I followed some recipe from the Food Network Test Kitchen and over a period of several months and years, iterated over it to come up with my own variations. Almost always one-bowl, minimal prep work, no fancy ingredients, infinitely adaptable, forgiving, freezer-friendly, reheats like a dream…are just a few ways to describe a good loaf of Banana Nut Bread, and this recipe always hit the mark.
With requests from friends, I started making them eggless (swap each egg with one medium sized banana), with different nuts (pecans are wonderful too), with seeds, with or without chocolate (chips, chunks and cocoa powder versions), in pretty bundt pans instead of loaf, with or without chocolate ganache on top, and so on. The combinations are endless.
But the banana nut breads I was making were an indulgence. I mean they were worlds apart from the high-calorie, compressed sawdust you get in Starbucks but they weren’t something I could have all the time, because of all the sugar and butter and of course the banana itself is pretty high calorie and a sugar bomb when ultra ripe. So I fiddled with the recipe a bit to make it less indulgent, and it completely sucked. Much like the direction this blog post is taking.
If the sight of a runny egg yolk makes you feel weird, I’m sorry but the rest of this post is going to be about how to get the runny perfection which is oh-so-decadent, like the perfect dipping sauce for the…sorry. Yeah, so if you aren’t a fan, I apologize.
Because look at this! At some point I did teach myself to poach eggs (I wasted almost a dozen eggs trying to get it right) but thanks to Smitten Kitchen and the “5 1/2 minute egg”, I can dip my buttered toast into this luxurious egg yolk without making a big mess in the kitchen!
While I love to bake and cook elaborate meals on weekdays and some weeknights, on a day to day basis I like to keep it light yet fun. These smoothies and juices are so easy to make, especially if you have the Vitamix (seriously, that thing could pulverize, well…anything)!
In my opinion, the best thing about the Vitamix is the convenience of keeping the smoothie/juice ingredients portioned-out, frozen and ready-to-go. The “frozen” part of it lends a great body to the juice/smoothie. The same result can be achieved without the Vitamix, but crushed ice will have to be used with chilled ingredients.
A great way to reduce the number of calories and natural sugar in these drinks, is by replacing regular milk with dairy-free alternatives, such as Almond Milk (Califia is a great brand, usually stocked in Lucky or Whole Foods) or Coconut Milk (can’t go wrong with So Delicious plain Coconut Milk).