Vegan Banana Coconut Muffins
INGREDIENTS:
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup margaine
- 2/3 cup sugar
- 2 bananas, mashed
- 1 tsp vanilla
- egg replacer for 1 egg
- 1 cup coconut flakes
PREPARATION:
Pre-heat oven to 375 degrees.
In a large bowl, combine the flour, baking powder and salt.
In a separate bowl, cream together the margarine and sugar, then add the bananas, vanilla, egg replacer and about 3/4 of the coconut flakes. Add the flour mixture to the bananas and stir to combine.
Drop by spoonfuls into lined or greased muffin tins, and sprinkle the remaining coconut on top.
Baked for 20-25 minutes, until lightly golden brown.
Green onion pancakes
These green onion pancakes are more than just a breakfast food, so enjoy them anytime. Serve plain or dipped in a good quality soy sauce. This recipe for Chinese Scallion (Green Onion) Pancakes is both vegetarian and vegan.
INGREDIENTS:
- 4 cups flour
- 1 1/2 cups cold water
- 3 tbsp shortening
- 1/4 tsp salt
- 2 large bunches green onions, sliced
- oil for frying
- soy sauce for dipping
PREPARATION:
Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover and set aside for 30 minutes. minutes.
Roll out the dough to a 1/8 inch thickness.
Spead a thin layer of shortening on the top, sprinkle with salt, and then press a layer of green onions into the dough. Roll into a ball, then roll out a small ball onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough. Fry in 1/4 inch of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancakes onto a paper towel-lined plate. Salt to taste and serve immediately. Yum!
Lumpia
"A lumpia is a Filipino egg roll. Lumpia are stuffed with all kinds of delicious vegetables and spices."
Original recipe yield:
20 to 25 egg rolls
PREP TIME — 40 Min
COOK TIME — 15 Min
READY IN —55 Min
INGREDIENTS
- 3 cloves garlic, minced
- 1 cup chopped onions
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 cup water
- 1/2 cup diced carrots
- 1/2 cup green beans, French cut
- 1/2 cup diced celery
- 1 (10 ounce) can bamboo shoots, julienned
- 1 (8 ounce) can water chestnuts, drained and julienned
- 1/2 cup jicama, peeled and julienned
- 1/2 cup bean sprouts
- 1 (16 ounce) package egg roll wrappers
- 1 quart vegetable oil for frying
PREPARATIONS
- In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
- Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately
