Adapted from
The Vegetarian Librarian
INGREDIENTS:
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 1/2 cup Earth Balance Coconut Spread, melted
- 1/2 cup sugar
- 3 bananas
- 1/4 cup almond milk
- 2 carrots, shredded
- 1/2 cup shredded coconut
- 1/2 cup dried cherries, halved or quartered
- 1/2 cup chopped almonds
METHOD:
- Preheat oven to 350 degrees
- Grease loaf pan
- Combine flours and spices in a large bowl
- Combine vanilla, Earth Balance, sugar, bananas and almond milk in food processor
- Combine wet ingredients with dry ingredients
- Stir in carrots, coconut, cherries and almonds
- Spread evenly into loaf pan
- Bake 1 1/4 hours or until done in center
Adapted from
Veg Family
INGREDIENTS:
- 2 teaspoons oil
- 1 onion, diced
- 2 sweet potatoes, cubed (about 4 cups)
- 1/2 bunch mustard greens, chopped (about 4 cups)
- 3 cups cooked beans
- 1 teaspoon ground cumin
- salt
- 1 - 19 ounce can enchilada sauce
- 12 corn tortillas, quartered
- 1 cup Daiya Cheddar Style Shreds
METHOD:
- Heat oil in large skillet
- Add onion and saute 5-10 minutes or until soft
- Add cubed sweet potato, cover and cook about 10 minutes or until tender
- Stir in beans and greens; cover and heat 5 minutes until greens are wilted
- Stir in cumin and salt to taste
- Heat over to 375 degrees
- Lightly spray 9 x 13 pan with cooking spray
- Scatter half of the tortilla pieces in the pan, covering the botton
- Top with half of the vegetable mixture, half of the enchilada sauce, half of the cheese
- Repeat with another layer of tortilla pieces, rest of vegetables and rest of enchilada sauce
- Cover and bake 20 minutes
- Remove cover, sprinkle with remainder of cheese and return to oven uncovered for 10 more minutes until cheese is melted
