Banana Shake

What You Will Need:

{1-2} fresh bananas, sliced

{1 mug} soya milk (or any other dairy-free milk)

{1 tsp} peanut butter

Method:

Throw all the ingredients into a blender. Whizz it up until smooth. Pour, and enjoy.

Pecan and Banana Pancakes

Adapted from Vegan With A Vengeance

Today, I left the house in just a cardigan. Hello spring. Good to see you.

Ingredients:

{85g} plain flour

{3/4 tsp} baking powder

{3/4 tsp} bicarbonate of soda

{1/4 tsp} salt

{1/4 tsp} ground cinnamon

{3} bananas, mashed (plus an extra banana for filling)

{150ml} unsweetened soya milk

{1/2 tsp} apple cider vinegar

{1/2 tbsp} grapeseed oil 

{1/2 tsp} vanilla extract

{25g} pecan nuts

Cooking spray for the pan

Method: 

1. Mix together the soya milk and vinegar - set aside for 5 minutes 

2. In a mixing bowl, sift the plain flour. Add the baking powder, bicarbonate of soda, salt, and cinnamon.

3. In mixing bowl #2, mash up the bananas and stir with the soya milk/vinegar, oil, and vanilla extract until fairly smooth.

4. Pour the wet ingredients over the dry. Throw in the pecan nuts and fold the mixtures together until 'just mixed.'

5. Heat up a frying pan with oil spray - medium/low heat. Pour three tbsp worth of pancake batter into the pan and cook until bubbles appear on the surface and the bottom is golden-brown (1-2 minutes). Flip the pancake and cook the otherside (1-2 minutes).

6. Slip on to a plate and cover loosely with foil to keep in the heat. And make more pancakes!

7. Serve with slices of banana and LOTS of maple syrup.

These pancakes made me so happy.

Yesterday, I made Cupcake Ninja my Toated Walnut Spaghetti. I also made some amazing garlic bread to go with it, but alas, we gobbled it all up before I could get any pictures.

Cooking casualties: one very burnt and peeling forearm. One very tahini covered shirt.

Banana Sorbet With a Chocolate Shell

{2 - 2 and 1/2 cups} sliced banana, frozen
{2 tsp} vanilla extract
{1 cup} sweetened soy milk
{A few glugs} maple syrup, to taste
{25g} dairy-free chocolate buttons

Prepare the bananas in advance. Slice them up, put them in a suitable container and whack 'em in the freezer for a good few hours. I left mine in overnight. Blend them up with the vanilla extract, soy milk, and maple syrup until thick and creamy. Freeze in a tub or container for at least two hours without stirring. Again, I left mine overnight.

When the sorbet has set, put the chocolate buttons in a small, pyrex bowl, and place the bowl in a saucepan of hot water.

Heat on the stove, stirring the chocolate until it has melted.

Serve the sorbet and pour the chocolate on top.