Boom.
These take all of 10 mins to make and are just the best snacks/ breakfast / pre-workout energy blast/ late night cookies in town.
Confession: I just ate these as my dinner. I have no regrets.
These banana cookies (or "bookies" as they were so famously called in my flat) can be made simple with just these three ingredients, or you can spice it up by adding dark chocolate chips, coconut flakes, dried fruit, nuts, cinnamon, vanilla extract, etc. The possibilities are endless. The world is your vegan oyster.
These saved me during my Masters dissertation.
And may they bring you some easy, sugar free, tastes-like-a-cookie-but-really-its-healthy joy too.
I love you, banana cookies.
Recipea:
Makes 1-2 dozen cookies.
2 medium ripe bananas
1 cup of rolled oats
2.5 tablespoons of peanut butter
Mash the bananas. Add the oats and PB until combined. Spoon onto a greased baking tray and cook in a 180 degree (C) oven for 5-8 mins or until golden brown.
Let cool and bask in the glory that you spent 10 mins making glorious cookies that are delicious and actually pretty dern good for you.
Think quesadillas without the cheese sounds lame? Well stop being such a negative nancy... and also go make these and let your mind be blown by the power of veggies (pleaseandthanks).
These guys have incredible flavour, are super packed with protein, and the creamy butternut squash means you don't even miss the cheese.
Check ch- check check check... Check it outttt:
Recipea:
Makes two quesadillas.
2 teaspoons vegan butter
2 medium whole wheat tortillas
1/2 can kidney beans
3 tablespoons salsa
1/2 small butternut squash
1/2 red pepper
1 tablespoon olive oil
3 tablespoons vegan mayo
2 teaspoons taco seasoning
1/4 teaspoon cumin
Pinch of hot paprika
Salt & pepper
Cut the pepper and butternut squash into thin strips and toss in olive oil, salt and pepper.
Bake in 200 degree (c) oven for 20-30 mins until fork tender and roasted and brown on the edges.
Smash kidney beans with a fork and add 2 tablespoons of salsa until a paste forms.
Combine vegan mayo, salsa, taco seasoning, cumin, paprika, and salt & pepper.
Heat skillet to medium high heat, lightly butter 1 side of the tortilla and place on the pan. Place bean mixture on half the tortilla and smooth down. Then layer a few slices of the butternut squash and red pepper over the beans and drizzle some of the sauce over the top. Fold over and press down lightly with a spatula. Heat 1-2 minutes (until tortilla is golden brown) then flip for 1-2 minutes.
Cut in thirds and serve with avocado and/or salsa.
My mom's famous super simple, super flavourful bruschetta.
This recipea always wins - from pizza night to appetizers on New Years Eve. Takes all of 5 minutes to throw together and the longer you let it sit in the fridge to let all that garlic goodness soak into every little tomater, the better.
Recipea:
1.5 cups of chopped fresh cherry or roma tomatoes
1/4 cup chopped basil
2 garlic cloves
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons of ground pepper
1 teaspoon of ground sea salt
Chop the tomatoes, basil, and garlic and add to a bowl.
Add oil, vinegar, salt, and pepper and stir until well combined.
Cover and set in the fridge for at least an hour - overnight is even better.
Serve with warm crusty bread or crackers, or sprinkle on top of your pizza :]
Enjoy!
