BANANA BREAD

Oil a bread pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 16 slices

Mix just enough until uniform.

2-cups whole-wheat pastry flour

1½-teaspoons baking powder

½-teaspoon baking soda

½-teaspoon salt

2/3-cup water

1/3-cup flaxseed, ground

1/3-cup oil

¾ cup agave nectar

1-teaspoon vanilla

2 bananas ripe and mashed (thaw the ripe frozen bananas stored in the freezer)

optional:  ½-cup nuts, smashed

In the standing mixing bowl mix together the water, flaxseed, oil, agave, and vanilla. 

In another bowl whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Mix just enough until uniform.  Fold in the mashed bananas. 

Pour batter into an oiled bread pan. 

Bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.    

GREEN BEANS GREEK STYLE

Preparation time: 15 minutes

Yield: 4 servings

1 to 3-tablespoons olive oil

1-pound green beans, cut ends off, cut on diagonal

1-cup onion, chopped

1 can (15 ounces) or 2-cups tomatoes, chopped

½-cup parsley, chopped

salt and pepper to taste

In a cast iron skillet heat oil over medium heat.  Sauté onions and beans until soft.  Add the parsley and tomatoes and cook until heated through. Salt and pepper to taste

GREEK STEW

Preparation time: 10 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

2-cups onions, chopped

4 stalks of celery

4 carrots

4 potatoes

4 zucchini, quartered

1-tablespoons dry rosemary or 3 fresh springs

3 bay leaves

2 cans (28 ounces) whole tomatoes, chopped or 8 cups fresh

1-vegan bullion

6- cups water.

optional:  parsnips, sweet potatoes, oregano, thyme

In a pressure cooker heat oil over medium heat.  Cut the onion, celery, carrots, and potatoes into large chunks.  Sauté the veggies until a little soft. Add the remaining ingredients and stir.  Cover the pressure cooker, bring to pressure for 3 minutes.  Let the stew sit for ½-hour, salt and pepper to taste, and serve.  

CHUNKY MUSHROOM BARLEY

Preparation time: 10 minutes

Yield: 12 servings

1 to 3-tablespoons oil

1-cup onions, chopped

3 cloves garlic, chopped

3 grated carrots

1-pound mushrooms, sliced

3 stalks celery, chopped

½-teaspoon marjoram

½-teaspoon thyme

1 bay leaf

½-cup barley

2-vegan bullion cubes

8-cups water

salt and pepper to taste

In a pressure cooker heat oil over medium heat.  Sauté the onions, carrots, celery, and garlic until soft.  Add the mushrooms, marjoram, thyme, and bay leaf.  Stir in the barley and bullion cubes.   Add the water. 

Cover and bring up to pressure.  Lower heat and cook for 3 more minutes.  Remove from heat and let sit for ½- hour. 

Add salt and pepper to taste and serve.