I’m feeling confused and a little betrayed. I mean, how can my BFF’s…my next door neighbors…the friends I feast with at least once a week go vegan and not tell ME?
They had made their decision while traveling this summer with a vegan family member and then we met up with them last week in North Carolina. That’s when they sprung it on us. Just as Chef Fabrizio was walking through their house with all this delicious beef. Who knew?
Awkward. They could’ve texted us or something.
So it was Gabriella’s birthday this weekend. That meant my vegan peeps would not eat Fabrizio’s super fabulous Nutella ice-cream birthday cake.
I decided to try to make them a vegan banana bread. I added milk chocolate chips to the first one. Gabriella reminded me after that that’s not vegan. The next one I added strawberries and bananas. That was hit with my family too but they did prefer the chocolate chip one.
I also decided to make a vegan pasta salad for these two beauties.
I tossed some tuna into their portion. You see, Silvia (teenage cousin visiting from Italy this past month)is a pescatarian (a vegetarian that eats fish). SO I was just used to cooking pescatarian. My vegan friends were not impressed with my pesca-vegan dish.
Disappointed for not being able to make them something vegan to eat besides banana bread, I fumed and wondered silently, “How could they do this to me?”
And now I’m left wondering how our food lives will change. How will every meal together be the same when they are eating one way and we’re eating another? I am proud of them and their choices. I’ll just miss our days of pigging out on Italian cheese and Teresa’s salamis.
I don’t think this will be my last vegan post. I am reading a lot about vegans and how to cook like a vegan. I never thought about how many things I already make are vegan. Just not my baking things. That will take some recipe tweaking. I’ll do it for my vegan peeps. They’re my main baking samplers.
I forgot to talk about how the breads tasted! They tasted very good. Italian cousins approved. My kids approved (and they are picky about baked goods). The bread was moist and flaky. It was delicious even the next day with coffee and was still moist.
Vegan Strawberry-Banana Bread
2 cups of flour (I sometimes add 1/2 whole wheat and no one knows the difference)
1 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1 cup mashed bananas (about 3-4 very ripe)
1/2 cup diced strawberries plus one thinly sliced one for decorating the top
1/2 cup organic brown sugar
lemon rind from one lemon
1/2 cup soy milk
1 tablespoon apple cider vinegar
1/2 cup coconut oil (I melted chopped cold coconut oil)
Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.
Mash the bananas in a medium sized mixing bowl and stir in the lemon rind. In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder. Add the apple cider vinegar to the soy milk. Let sit for a minute, and then add it to a medium sized bowl.
Stir in the brown sugar and coconut oil. Stir into the bananas. Fold in the diced strawberries. Add the bananas to the flour mixture.
Place the strawberry slices on top of the bread.
Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Cover the bread lightly with foil paper at this point so the strawberries on top won’t get brown. Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY!