Vegan Banana Muffin ~ Axille's Vegan Corner

This Banana Muffin recipe is not just super easy to make but it's super moist. It's cholesterol free and low calorie too.

Banana Muffin

Serves 12 muffins

Ingredients:
4 large or 5 medium ripe bananas
1 cup raw sugar
1/4 cups vegan butter, softened
1 tsp vanilla extract
2 cups unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Directions:

1. In a medium size bowl mash the bananas then add sugar, butter and vanilla. In another bowl mix together the flour, baking soda, baking powder and salt. Fold in the banana mixture into the dry ingredients gradually until all are completely mixed.
2. Preheat the oven at 350 degrees. Line the muffins pans with muffin cups and use an ice cream scoop to place the batter into each cup.
3. Put the pan in the oven and bake for 10 minutes then turn the pan around and bake it for another 8-10 minutes or until toothpick inserted in the middle comes out clean. Let it cool for 10-15 minutes on a cooling rack before serving.

Click on the video below

How to cook Quinoa in a Rice Cooker

How to cook Quinoa in a Rice Cooker

What is Quinoa? It's like a grain but it's actually an edible seed. Quinoa contains a complete source of protein and is rich in calcium, fiber, iron and many more. Quinoa is very versatile, it's a good substitute for rice or couscus. It can be added to salad, stuffing or soup. In this video, I will show you how I cook quinoa using a rice cooker and with a consistency of a rice.

Measurements 
1 cup Quinoa to 2 1/2 cups water 
2 cups of Quinoa to 5 cups water 
For each additional cup of Quinoa add 2 cups of water instead of 2 1/2 cups

Vegan Buko Pandan - Filipino Dessert (Vegan Style)

The first time I ever tasted this filipino dessert was when I visited my brother in Sacramento years ago.  A friend of his made this delicious dessert for my niece's birthday party.  And since then, I was hooked on finding out how to make this yummy treat.  I didn't ask my brother's friend for the recipe because I had a feeling that he wasn't going to give up his famous Buko Pandan recipe just like that, so instead, I searched the internet for the recipe.  So when I found one, I had to put my own spin because I felt that dessert was not creamy enough.  I finally perfected it and it was always a rave whenever I bring it to a party. My husband could never get enough of this delicious dessert and would always request it every now and then for our weekend splurge.

But when my husband and I became vegans, I had to convert most of our dishes including this sweet treat. It was actually tastier than my original recipe and since it's vegan, it has NO Cholesterol.  What made it so creamy was the coconut milk.  Yes, coconut milk is fattening, but it has the good kind of fats and has more benefits than milk.  Also, this dessert is absolutely perfect for those who are lactose intolerant. 

This dessert is very similar to Buko salad (another one of my favorite filipino desserts) except for the Pandan flavoring. Buko means "Coconut". And Pandan is a type of plant that has a very fragrant smell, and sometimes it is added to rice to give it that sweet and pleasant taste.

Buko Pandan is traditionally made with Coconut Gel or Nata de Coco, Pandan flavored gelatin, Tapioca, sweetened coconut string and dairy milk. My vegan version is made with the same set of ingredients except I substituted the milk with coconut milk and almond milk.

When you watch my video on how to make this dessert, I didn't add the Nata de Coco because I didn't have it at that time. I usually add it because I really love this ingredient but it's also optional if you didn't. All these ingredients are available in your local asian or oriental market.


BUKO PANDAN (Vegan style - No Cholesterol)
 
Ingredients 
1 19 oz can of Almond Jelly, 1 inch cubes
1 12 oz jar of Nata de Coco (optional)
1 12 oz jar of Coconut String (Macapuno)
1 cup of cooked Tapioca Pearl (How to cook Tapioca http://youtu.be/vi687wMeU6Y)
1 13.5 oz can of Coconut Milk
1 cup of Almond Milk (Sweet or Unsweetened, Vanilla flavor)
1 to 1 1/2 tsp Pandan extract  
*if it's not sweet enough, add 1 or 2 packets of stevia or regular sugar to taste

1. First, place the can molded Almond Jelly on a plate and tilt it on it's rounded side then slice it into 1 inch pieces. Then, for each slice, cut it into 4 equal parts. Turn the sliced piece on a 45 degree angle and cut it into 4 equal parts again, making it 16 cubes per slice.

2. Mix all the ingredients together (almond jelly, cooked tapioca, sweetened coconut string, coconut milk, almond milk and pandan extract)

3. Give it a good stir and chill it in a refrigerator for about 3o minutes to an hour, then serve.

Buko Pandan - Filipino Dessert (Vegan Style)

How to cook Tapioca Pearls (Mini Sago)

 

Below, is my original Buko Pandan recipe for those that are non-vegans. Try it and send me your Comment, let me know which one you prefer.

BUKO PANDAN (Non-Vegan style)

Ingredients
1 19 oz can of Almond Jelly, 1 inch cubes
1 12 oz jar of Nata de Coco
1 12 oz jar of Coconut String (Macapuno)
1 cup of cooked Tapioca Pearl (How to cook Tapioca http://youtu.be/vi687wMeU6Y)
1 qt of Heavy Whipping Cream
1 14 oz can of Condensed Milk
1 to 1 1/2 tsp Pandan extract

1. Mix all the ingredients together

2. Give it a good stir and chill it in a refrigerator for about 3o minutes to an hour, then serve.

Vegan Chili Recipe

Football and Tailgating are synonymous with chips and salsa, pizza, BBQ, chicken wings, sausages, hotdogs and of course one of my favorite, chili. So I've come up with my version of chili that has less fat but hearty and delicious. My ultimate vegetable chili is filled with veggie goodness and a variety of beans that will surely hit the spot and could score you a touchdown.

Vegetable Chili Recipe
8 - 10 Servings (cup)

Ingredients
6 cloves garlic, micro grated or minced
1 small onion, chopped
10 tomatoes, diced
8 oz mushroom, quartered
2 stalks of celery, chopped
2 medium carrots, chopped
1 green bell pepper, chopped
1 pkg meatless ground, yves vegan cuisine
2 15 oz tomato sauce
1 cup vegetable broth
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
1 tsp ground black pepper
1 15 oz kidney beans, rinsed & drained
1 15 oz black beans, rinsed & drained
1 15 oz white beans, rinsed & drained
1 15 oz pinto beans, rinsed & drained
1 15 oz corn, drained
1/4 cup soy sauce
1 tsp chili sauce, sriracha
1 tbsp ketchup
1 tbsp worcestershire sauce, vegan

Directions:
1. In a pot over high heat, add the garlic, onion & tomato, cover with a lid and cook for 5 minutes
2. Add the mushrooms, give it a good stir, cover with a lid and cook for another 5 minutes
3. Put the carrots, celery & green bell pepper, mix it well, cover with a lid and cook for another 5 minutes
4. After 5 minutes, add the meatless ground and break it so that it's mixes well with the other ingredients. Give it a good stir, cover it with a lid and cook for another 5 minutes.
5. Add the rest of the ingredients (tomato sauce, garlic powder, onion powder, chili powder, oregano, cumin and black pepper, vegetable broth, kidney beans, black beans, white beans, pinto beans, corn, ketchup, worcestershire sauce and hot chili sauce) then give it a good stir, cover with a lid, lower the heat to medium and let it simmer for 5 minutes.

Vegan Cauliflower & Bok Choy Soup

When I came up with this recipe, I've been searching for something different. I usually look at other recipes for inspirations and then I make my own version with vegetable, spices or herbs that I'm familiar with. Most of the ones I've seen has the same soup base that I been cooking before but just a different vegetable and everything else are pretty much similar. On top of that, my husband wanted me to incorporate one of his favorite vegetable which is the bok choy. Finally, I found a recipe that most of the ingredients I pretty much have but it was very simple and boring. And in my mind's tastebuds, I wasn't sure if this was the dish I was cooking for dinner. So after rummaging through my fridge, I found some other stuff that I can add to this recipe including the bok choy.

After I've finished cooking, I was still not convinced that it was up to my par. So my husband tried it and what he discovered was, by adding some soy sauce to this dish was actually the missing ingredient. I totally agree and after having a bowl of it, I cannot believe that I got something good. So here it is and I'm sharing to all of you my soon to be famous (yeah right!?!) Cauliflower Soup with Bok Choy, Beans & Tofu. Enjoy!!!

 

Cauliflower Soup with Bok Choy, Beans & Tofu
Servings: 6 - 8

 

Ingredients:
3 cloves of garlic, finely minced
1/2 of a medium yellow onion, sliced
2 roma tomatoes, diced
1 32oz or 4 cups of vegetable broth
1 head of cauliflower, cut into bite size pieces
6 bunches of bok choy, stem side cut
2 16oz cans white beans, rinsed & drained
1 pkg of extra firm tofu, 1" cubed
1 tbsp salt
1/2 tsp ground black pepper

Directions:
1. Turn the heat on high and cook the garlic, onion & tomatoes until onion is translucent or when the juices are starting to dry up, then pour 4 cups of vegetable broth and cover with a lid, and cook for 5 minutes. ***NO cooking oil used on this recipe because the tomatoes will render some juices, but it's optional or depending on your preference.***
2. Add the cauliflower and give it a good stir. Lower the heat to medium and cover with a lid then cook for another 5 minutes.
3. Place the boy choy on top while the heat of the broth will help it wilt then cover it with a lid, and cook for another 5 minutes.
4. After 5 minutes, remove the lid and give it a good stir before adding the beans, tofu, salt & pepper then give it a good stir and cook it for 5 another minutes.
5. Turn of the heat and serve.

Tip: By adding 1 tbsp of low sodium soy sauce for each serving bowl will enhance the flavor of the dish.
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