Tuesday, 13 October 2009
Vegan MoFo: Smashed Chickpeas and Banana Bread.
I've been dreaming of this recipe for a few days now, after being inspired by The Larder Lout's entry, which included a nice slab of dead animal. Not for me, plus chickpeas are the greatest food invention this side of soya beans, so I stuck with using them as my main meal!
Makes enough for two light meals, with salad and bread.
1 tin of chickpeas
I used one Scotch Bonnet Chilli:
They're super cute and have a great flavour, but they're pretty spicy! I used one whole chilli, so if you're not into spicy food I'd say use half.
Rinse the chickpeas and boil in a pan of water for 5 minutes.
Chop the garlic and fry lightly with the sliced chilli.
Drain the chickpeas and add to the garlic&chilli pan, throw in some chopped fresh parsley and squeeze the lemon. Mash together using a potato masher. Season well, and drizzle with olive oil so that it becomes slightly smoother. Dish up and sprinkle with a little paprika. I served it with spinach leaves and ciabatta for lunch. For dinner I would like to make some roasted veggies, or maybe make some fresh sauce like a bright mint pea sauce, or something creamy.
For dessert; banana bread! I love this recipe, it's not quite bread and it's not quite cake. It's not too sweet but it's comforting and delicious, and easy to make. Can you tell I'm preparing for winter with all these recipes? I'm like a squirrel gathering nuts.
Makes one large loaf. Serves 6-8.
175g light brown sugar
280g plain flour
1tsp bicarbonate of soda
Pinch of salt
3 medium ripe bananas, mashed
1. Blend the butter and sugar together until fluffy. Add the eggs (I used powdered egg replacement) and half the flour. Combine well, adding the bicarbonate of soda and salt. Pour in the milk and add the rest of the flour.
2. Mash the bananas well and add to the mixture, followed by the vanilla and cinnamon.
3. Bake at 180c for at least an hour. Mine took around an hour and ten minutes, but I baked it in a giant cupcake tin and not a bread loaf tin, which might explain why it took longer! I also had to cover with foil as the top was browning quickly.
4. Leave to cool in the tin for at least twenty minutes before transferring it to a cooling rack. Dust with icing sugar and serve with a big mug of your favourite hot drink, whilst watching an amazingly cheesy movie (I suggest Waitress, which is also about baking, and troubled marriages).