1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 -1/2 cups semisweet chocolate chip DIRECTIONS:
Preheat oven to 350F. Lightly grease an 8×8 square pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before cutting and serving.
10 small oblong yellow onions, boiled & drained (directions follow)
1.5 Liters of Boiling Water or Chicken Stock
DIRECTIONS:
For the stuffing, mix all ingredients in a medium bowl and set aside.
For the Onions: Cut off the butts of the onions and peel them. Slice them vertically ONLY half way through the center and put them in a large pot with water. Bring to a boil and boil on medium low heat for about 20-25 min until you see all the onion layers separate and open like a blooming flower. Drain and set aside in a separate bowl next to the stuffing.
In a 6 quart pot. Add your oil over high heat. When hot, add your chopped tomatoes and stir. Add salt and pepper. Stir again and let simmer for about 5 min on low heat stirring halfway through.
In the meantime, working with one layer at a time. Take one onion layer, add stuffing mixture (about 2 tsp) to one end of it and roll it up like a lasagna roll. Put it seam side down on a plate until you have no more room. Gently trasfer all your stuffed layers onto the tomato base in the pot and sprinkle half of the sour plum and chickpeas (if using) over it. Return to stuff the rest of your layers and then transfer them all to the pot again. Finishing off with the final layering of sour plum and chickpeas. Invert a cermaic plate over the onion layers as a heavy weight to keep the onions from floating up. Pour the boiling water or stock until it covers the edge of the plate. Increase the heat to high. Bring to a boil. Cover and reduce heat to low and cook for 90 min. Remove plate (careful it’s piping hot) and serve. Enjoy!
2 cups yogurt (non-fat, full-fat, Greek – they all work)
1-1/2 cups sugar, I use organic evaporated cane sugar
3 eggs, room temperature
4 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 tsp vanilla extract
1 Tbsp poppy seeds
DIRECTIONS:
Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.
Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.
In a separate large bowl, whisk flours, baking powder and salt.
With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.
