VEGAN BANANA BREAD

It’s been long time since the last time I am making this bread, because since arrive here in Madrid I don’t have any idea where to buy thing such as chia seed or flax seed to replace some of the ingredient, turn out flax seed have a different name in here, and this bread is my daughter favourite.

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I still remember when she saying, “Mom can I have this bread as much as I want, it is sugar free right mom?”, I am trying my best to introduce about sugar on body metabolism to my kids, in simpler way, I thanks God that they understand, even though right now, I struggling to set a limit on their candy addiction *sad face, even though they understand but still they can’t resist of candy temptation

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This Banana bread is super easy, you can do it without any kitchen gadget, and taste super delish, fudgy and moist. Definitely different density than normal Banana bread, but I prefer this version where the bread taste so intense. When I was still did baking good for my friends, this was one of their favourite, because they prefer vegan healthy version.

Shall we?

VEGAN BANANA BREAD

INGREDIENTS

  • 1 tbsp flax seed, ground (+ 3 tbsp water)
  • 5 medium sized bananas, mashed (1¾ cup mashed bananas) – Choose over ripe banana, it taste better and super fragrance
  • 1/3 cup maple syrup
  • ¼ cup coconut oil or light olive oil
  • 10 dates, mashed it (1/4 cup mashed dates)
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeeze lime or lemon juice
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1½ tsp baking powder

1 fresh banana (not over ripe) cut in a half

DRY INGREDIENT

  • 1½ cup quick cooking or small flakes oats
  • ½ tsp baking soda
  • 1 cup white whole wheat or spelt flour

 

HOW TO

  1. Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
  2. In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax ‘egg’.
  3. In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, mashed dates, vanilla extract, , cinnamon, sea salt and baking powder to the banana mixture.
  4. Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients.
  5. Whisk together with a hand or electric mixture until the ingredients are well combined.
  6. Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
  7. Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon. Before going to the oven top the batter with half banana, push it gently
  8. Bake for 35 – 40 minutes or until a toothpick comes out clear.
  9. Leave to cool down in pan
  10. voila your Banana bread is ready to be devoured and enjoyed!

BAKED SEA BASS IN INDONESIAN STYLE AND SAUTÉED SPINACH IN SESAME OIL

I am on mission to make my family love fish, certain fish are good to have, even though these days we have to bit careful on our choice of fish, with polluted environment, mercury issue on fish are quite frightening, and also choose sustainable fish, ask the fishmonger where the fish come from. I feel sad with what people done to the environment *sad face, but we could make good start from ourself.

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Usually all the family member, exclude me, are love love fried fish, but not bake. While I love anything that juicy and moist they are quite the opposite. So I already tried quite some variant of fish to see the texture after baking, they like succulent well done texture of fish, and this Sea Bass is just perfect *they called it Lubina in Spanish

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I made some Indonesian traditional recipe for this fish, so it taste so much like home, and the whole family can easily adapt it *haha playing trick. Also this recipe is easy and quick, put all the seasoning in blender, and coat it into the fish, baked then you good to go. Good dishes for weekend, while you could also relax doing other thing, dance, play with kids, read a book or any interesting thing *hehe

This baked fish, I serve it with bake sweet potatoes that I just posted earlier and sautéed spinach in sesame oil, it is super delicious, enjoy it with some brown rice, yep yep brown rice for me *hehe. I also got some left over bake sweet potatoes, and I enjoy with other dishes in the next day, I love left over when the flavour are intensified.

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Here the recipe

BAKED SEA BASS IN INDONESIAN STYLE

INGREDIENT

  • 1 medium size sea bass, just choose not too big fish, which is more safe, from my point of view
  • 1 medium size tomatoes
  • 1 medium size french shallot
  • 3 clove of garlic
  • 1 red chilli, seed out
  • 3 candlenut (you can replace it with raw macadamia nut, 1 1/2 to replace each one of candle nut)
  • 1 tbs of lemon juice or lime juice
  • 2 tbs thick coconut milk (this is optional) but this coconut milk create thick, savoury and creamy chilli paste

HOW TO

  1. Heat the oven 180 Celsius
  2. While waiting for the oven, into the blender, blend all the ingredient, except the Fish *haha. Blend the ingredient into the texture you loved, actually I prefer rough, but my hand blender are broken,
  3. Put the aluminium foil on baking tray, put the fish in it and rub the fish with the chilli paste, ensure to coating all part include the inside part of the fish, close gently the foil
  4. Bake the fish for good 15 minute, after 15 minute taking it out from the oven, and change the oven into grill, open the upper part of the foil and grill the fish for 10 minute
  5. Take out from the grill and you good to go

 

SAUTÉED SPINACH IN SESAME OIL

INGREDIENT

  • 4 good handful of spinach (not baby spinach)
  • 3 clove of garlic, crush it and chop roughly
  • 1 onion spring, take the white part and slice it roughly
  • 1 tbs oyster sauce
  • 1 tbs light soy sauce, Tamari with reduce salt of you have in in hand
  • 1 tsp sesame oil
  • a Pinch of himalayan salt
  • 1-2 tbs light olive oil
  • Roasted almond and cashew for contrast texture, BUT this is just optional

HOW TO

  1. In medium heat, put fried pan and light olive oil, add the garlic and onion spring, watch over it, don’t burn the garlic, sautéed them until fragrance
  2. Put inside the spinach and the rest of the seasoning, cooked them quick, for 3-5 minute, otherwise the spinach would get mushy, which is not good
  3. Take from the heat after the spinach change in colour and quick put it in plate to stop cooking, for any minute longer in pan the spinach will continue to cooked
  4. Serve and sprinkle with roasted nut
  5. It is actually easy, just matter of timing

HUMBLE ROASTED SWEET POTATOES IN GARLIC AND HIMALAYAN SALT

I love sweet potatoes, and so my kids too, the one we used to enjoy is whole roasted potatoes. Back in Indonesia, we have one variety that called Ubi Cilembu or honey sweet potatoes, it is called honey sweet potatoes because when you roasting it, it would produce such a melting liquid that so sweet as honey, it is so delicious. So basically, the way I enjoy sweet potatoes is on sweet tone, like on dessert or just eat it as it is.

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I have recipe, Indonesian traditional dessert , it is vegan friendly called “Biji Salak” it is like small dumpling from sweet potatoes cooked with tapioca flour so it is a deliciously chewy with coconut milk sauce, I promise you, would write the recipe later, I love to cooked it using purple sweet potatoes, it is so appealing and sexy *haha

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So this was the first time I enjoy sweet potatoes in savoury tone, my kids still weird to enjoy it, but I love it. I enjoy this dishes with mix match to random dishes I got in my kitchen, and it was beautifully versatile to match any dishes. I think any of you are get used to cooked roasted sweet potatoes and already have favourite recipe, but who know you want to tried mine *wink, muaach

Lets go with me?

HUMBLE ROASTED SWEET POTATOES IN GARLIC AND HIMALAYAN SALT

SERVE 1 plate generous portion

INGREDIENT

  • 2 medium size sweet potatoes (cut them as your preference, I got mine like french fries)
  • 1 tsp good quality garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp Himalayan salt or sea salt
  • Generous amount of olive oil (I love extra virgin because of the flavour, it is create deep and edgy flavour)

HOW TO

  1. Heat the oven for 190 Celsius (bake mode)
  2. While waiting for heat of the oven, mix all the ingredient together, mix them really well and ensure all the sweet potatoes are coating well by the seasoning
  3. Bake the sweet potatoes for good 25 minute
  4. Change the mode into grill and bake them for another 15 minute, don’t forget to flip it in the half time of grilling, take out from the oven and let it cool
  5. Enjoyyy, it is so delicous

TURMERIC AND COCONUT MILK RICE

This recipe is one of  recipe that I hold dearly into my heart, like warm childhood memories, my mother used to cook this dishes on special occasion, thing that my kids also  loving it mean so much to me. In fact anytime they need some comfort, they will request this rice, it is savoury and delicious, like warm blanket on cold-cold winter *well, now I am experience it hehe

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This recipe is so easy to make, but thing is, I cooked this rice on rice cooker. If you don’t have rice cooker, you have to keep an eye on it, and occasionally stir it, until all the liquid are absorb by the rice.

I enjoy this dishes with 2 previous recipe that I post earlier, and my kids usually enjoy it with gingery shredded chicken, I promise would write the recipe later, please stay with me. And if I have plenty of time in my hand, I would make this potatoes in chilli sauce, it is vegan friendly, fresh and delicious, the dishes is made from dice potatoes, fried them until soft and coated them with fresh tomatoes chilli sauce.

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Shall we?

TURMERIC AND COCONUT RICE

INGREDIENT

  • 2 Cup Basmati rice ( or any long grain rice)
  • 1 cup thick coconut milk
  • 2 cup water
  • 1 tsp sea salt ( I am using Himalayan salt)
  • 3 bay leaf ( in original recipe, we are using “Salam” Leaf, but I have difficulty to find it here, and after several tried, Bay leaf are work perfectly)
  • 1/2 tsp turmeric powder, if you could find fresh turmeric, it would be m0re beautiful. 1 thumb size then grated, perfecto
  • Roasted cashew to serve

HOW TO

  1. If you have rice cooker, mix all ingredient together and then cooked it, it will be automatically off when the liquid are all absorb
  2. If you want to cooked it used sauce pan, under medium heat, put all the ingredient together, stir it well. Keep an eye on it, when the liquid are almost all absorb, otherwise it could be burn, stir it well until all the liquid are absorb, stir it with fork, then leave it until warm and serve
  3. I serve it with the companion from my previous post and also roasted cashew, super yummy

 

THAI MANGO STICKY RICE

This is recipe is one of my favourite, I remember the first time I taste this dessert, In Bangkok street food stall, It was just love at the first sight, the soft and sweet sticky rice, the fresh mango, just splendid, sometime simple thing could become so delicious and most thing I love usually just simple and easy.

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One thing that I love being an Asian is, I have obsession with food and trying being healthy, and Asian have so many range of dishes that could be easily convert into plant based food *yeay-yeay, also there are already abundant recipe that I could cooked which already plant based and deliciously good *I am on mission trying to cut any meat as much as possible, since I feel a lot more good and I just listen to my body.

Usually I will cooked two version of dishes in a day, one is for the rest of family and one is specific for me, it is a bit hassle for me, But I love that, this way of cooking encourage me to become more creative and efficient with my time.

Back to the recipe, in most traditional recipe usually there are several step, BUT I want to making it simple, since the taste also similar and there is no different, my twist for this recipe are, in original recipe it called for coconut milk, creamy coconut milk, BUT I replace it with almond milk, first reason, I don’t have it in my stock and second I want an experiment *haha I have child curious mind.

This recipe are my friends favourite I used to cooked for them a lot, but back then, I cooked it with coconut milk. Not surprisingly for me, this almond milk are turn delicious, with subtle nutty flavour, I haven’t tried using any other plant base milk, but if you used cow milk I bet it would be taste like rice pudding.

Lets go to the kitchen

THAI MANGO STICKY RICE

Serve 2 generous portion

INGREDIENT

  • 1 cup sticky rice, soaked them for 1-2 hour
  • 2 cup almond milk (if you have coconut milk you could also used it, as in original recipe)
  • 3 tbs of white sugar (I don’t really like sweet-sweet, but you could always add more)
  • 1 pandan leaf, knot it (you could find it, in most Asian grocery store, but please if you could don’t omit this ingredient or you can replace it with one vanilla pod or 1 tea spoon vanilla extract)
  • a pinch of sea salt
  • 1 tbs roasted sesame seed (black or white all are okay) to sprinkle on serving
  • 1 ripe mango, slice it

 

THE SAUCE

  • 100 ml almond milk (un-sweeten almond milk or coconut milk)
  • a pinch of sea salt
  • 1 tsp vanilla extract or 1 pod vanilla pod

HOW TO

  1. In medium heat, put medium size sauce pan. Put inside the almond milk, knot pandan leaf, sticky rice, sugar and salt
  2. Cooked the sticky rice until all the liquid are absorb beautifully. When the milk are all absorb the sticky rice will be soft and a bit chewy, if it still hard add just a bit more water 30-50 ml. Take them out from the heat and let it cool, when the sticky rice are already soft
  3. For the SAUCE: put all the ingredient together, cooked them until it boiled and it is done, leave it cool
  4. To serve, put the sticky rice in a serving plate and add several table spoon of the sauce, top them with slice of the mango then sprinkle with roasted sesame seed, simply super simple. I don’t pour the sauce for mine, just my preference *haha
  5. YUMM

 

CHOCOLATE BANANA AND CINNAMON OATMEAL PORRIDGE

Whoop Whoop, I’ve been super busy lately, a lot of pending post which make me felt overwhelming to make short notes about all the experiment that I’ve been done. Well not all of them are my experiment, some are my standard kitchen staple recipe which loves by my kids, but I want to share the recipe and also documented for future used, I just easily forget a lot of things, and write the recipe are really help me. My biggest wish are there is someone out there that would be try my recipe, and taste my Indonesian root recipe, and I am quite sure it is lovely dishes, apart of the spiciness *wink-wink

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If most of the time, I unintentionally have over ripen banana, in this case I let and in fact wait for my banana to get over ripe. Since I know how to cooked oatmeal properly and deliciously at least for me, this kind of dishes becoming thing that I missed, specially if I need some comfort. Lucky me, my banana was ripen during the week end, sunday afternoon are lazy and slow for me, it is a time when I used to play with my kids.

When breakfast in bed is too mainstream and thinking about warm porridge for lunch that supposed to be enjoy for breakfast, sweet with cinnamon fragrance are really tempting me *haha, but this time, I also want to add a *chocolate, while I making a weird face, chocolate are really out of my comfort zone, I teach myself to love it, dark chocolate specially are good for my health. But  in this recipe was perfect, not overly chocolatey mixing fragrance of beautiful banana and cinnamon. My daughter sniffing around for the heady aroma that taking over the house, but when she now that was chocolate aroma she went away *she is my little copy for a lot of things

I promise you that this recipe are quick, easy and satisfying. Well that is all I can say, while I enjoy it and trying to catch my kids demolishing the house, my bed to be exact *haha, they always find me where ever I am hiding, things that I would be missed when they are growing up *sad face

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CHOCOLATE BANANA AND CINNAMON OATMEAL PORRIDGE

Serve 1 Generous portion

INGREDIENT

  • 2 handfull of quick oatmeal (you can always add more, according to the consistency you loved)
  • 1 tsp dark chocolate powder
  • 1 over ripe banana, mashed it (I suggest you to choose over ripe, because the fragrance are so wonderful)
  • a pinch of pink himalayan salt
  • 1/4 tsp of cinnamon
  • 1 tbs brown sugar
  • 100 ml almond milk
  • Fresh fruit to top
  • I also add some raisin and pomelo candy as a topping

HOW TO

  1. In medium heat, put medium size sauce pan, put inside the almond milk, oatmeal, chocolate, mashed banana, cinnamon, brown sugar and the salt.
  2. Stir them until combine well
  3. When the oatmeal reaching porridge consistency, take it out from the heat
  4. Top them with fresh fruit and anything on your preference
  5. Enjoy

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

I hate waste, that is the reason behind I am creating this recipe. In the most recipe I ever read about rice pudding, which is not so much, usually in most traditional recipe they are made from white rice. This is the part that make me curious, how if I substitute the white rice with the brown rice which is obviously they are different in texture.

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And the result was so satisfying to me, Yeah I used to ate the white rice pudding version which is for me it is more similar to rice porridge but just taste sweet. With this brown rice version, you can taste some chewiness and texture from the rice, and more nuttier in specific texture, you can imagine it now?

The fact that this pudding was cooked in ginger, pinch of cinnamon and brown sugar broth add even more intricate texture into the dishes, yet it smell so fragrance and comforting, even my daughter sniffing around, asking where was it the delicious smell come from, unfortunately I just made one portion *haha, sorry girl, I thought she would not loving it, since I just experimented with what I got in hand.

Here all you need

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

GINGER AND BROWN SUGAR BROTH

INGREDIENT

  • 500 ml water
  • 50 gram ginger, peel it and slice it thinly
  • 1/4 cup of brown sugar
  • 1 pandan leaf (you can omit it if you don’t have it in hand, but this ingredient add significant fragrance to the dishes)

HOW TO

In the medium sauce pan, under medium heat, put all the ingredient together and bring them to boiled

BROWN RICE PUDDING

INGREDIENT

  • 1 handfull brown rice, soaking them in the water for at least 30 minute
  • 1 recipe of ginger and brown sugar broth
  • pinch of salt
  • pinch of cinnamon
  • 2-3 tbs of brown sugar, just in case the pudding are less sweet (or back to your own preference on sweet)
  • Fresh fruit make it even more tastier or heathy roasted nut or seed such as chia seed

HOW TO

In medium sauce pan, under medium heat, put all the ingredient together, except for the topping of course *hehe. Cooked them slowly, stir them occasionally so the pudding are not stick in the bottom of then pan.

Cooked until the rice are reaching pudding consistency and soft, if the water already running out but the rice are still not soften, add some more water little by little.

Take out from the heat after the brown rice are soften and thick. Serve them with your choices of fruit, nut or seed.

Enjoyyy