Along with a lot of great recipes, Appetite for Reduction by Isa Chandra Moskowitz has a great discussion about, and ideas for putting together a vegan bowl. This was my first attempt:
I’ve experimented with several different kinds of homemade energy bar recipes, but these are the only ones worthy of offering to others. They’re basically a mix of cereal/fruit/nut stuck together with nut butter and rice syrup. I started with this recipe from The Vegan Delicious blog. You might be able to skip the baking step, but it helps the bars hold together.
Preheat oven to 350°F. Grease 9×13 or 8×8 baking pan with coconut oil. Pan size doesn’t really matter. You’ll have thicker bars with a smaller pan. Mix almond butter and rice syrup. Add cereal and coat well. Add remaining ingredients and mix well. Use a metal spatula to press mixture into pan. Bake for 5-10 min. Remove from oven and use spatula to further compress bars. Press the mixture into the pan well. Otherwise you’ll have crumbles instead of bars. Allow to cool and cut.
If you haven’t seen Forks Over Knifes, stream it tonight. It’s available so watch instantly on Netflix.
This recipe was based on Madhur Jaffrey’s, “Sautéed Yellow Plantain” from World Vegetarian. I used less oil than called for in her recipe.
Heat oil in pan over medium flame. Peel plantain. After cutting off the stem, it peeled pretty much like a banana. Cut into thirds lengthwise, then into 2-3″ long pieces. Add plantain to pan with oil. Cook 8-12 minutes, turning to get all sides browned. Add salt and pepper to taste.
These reminded me of lemony, pan-fried potatoes with a slight banana flavor.
