- Food and Cooking»
- Vegetarian & Vegan Recipes
Peanut Butter and Jelly Banana Muffins. Fantastic Vegan Recipes that really work
Why Buy this Book?
Big Vegan is a fabulous gift or an addition to your cookery shelf.
If you are vegan, vegetarian, have a friend who is vegan, want to try some new recipes "just because", dieting or wonder about living without meat as a source for protein, Big Vegan is for you!
Big Vegan has become my go to book for sourcing main and side dishes for our family. I can easily adapt the recipes for both vegetarian and gluten free family members.
The recipes, quite simply, work. Most of the seasoning ingredients are already in my pantry or fridge. The remaining ingredients are easy to source at local supermarkets.
The 544 pages of recipes, glossary and index including beautiful photograhps by Kate Sears draw the reader into a world of colour and flavour. The dishes are simple and oftentimes very inexpensive to prepare. The recipes are laid out in a very readable format.
Is there a downside to this book? Well yes in that it is large and you will need to "break the spine in" to avoid the pages flipping shut if you do not have a chunky enough recipe holder. Breaking the spine in our house was not be a problem because the book is so useful it is open more often than closed!
Big Vegan is easy to read with beautiful photographs
Try it Youself......
Three of our favourite recipes from the book are Pad Thai , Asparagus Risotto (which I added shrimp to) and Peanut Butter and Jelly Banana Muffins. Try out these recipes at home and see for yourself how easy and delicious the recipes from Big Vegan are.
The first time I baked the muffins I used wheat flour. I then adapted the recipe for wheat and gluten free eaters. I have included the alternative flours in the ingredients list below.
Ingredients - Peanut Butter and Jelly Banana Muffins
- 1 cup all purpose flour unbleached, (for gluten free use 1 cup coconut flour and 1 cup brown rice flour instead)
- 1 cup wholewheat flour, (do not add to gluten free)
- 1tsp baking powder
- 1/4 tsp salt
- 2 ripe medium bananas
- 1 cup raw sugar
- 1/2 cup rice or other milk
- 1/2 cup canola or sunflower oil
- 2 tbsp flax seeds (ground)
- 1 tsp cider vinegar
- 10 tsp peanut butter
- 10 tsp jam
- Prep time: 15 min
- Cook time: 30 min
- Ready in: 45 min
- Yields: 10 muffins
- Preheat overn to 375f/190c/ gas 5. Prepare muffin tins with papers or spray with pam Mix together flours, baking powder and salt. In a food processor puree banana, add sugar flax seeds, oil, milk and vinegar, pulse to combine and stir in flour mixture until combined. Do not over process.
- Scoop 1/4 cup batter into each muffin container and drop 1 tsp peanut butter then 1 tsp jam into each muffin. Use the remaining batter to cover the filling in each cup.
- Bake for 25 to 30 minutes. Allow to cool for 5 mins in tins and then on a wire rack. Muffins will store in an airtight container in the refridgerator for up to a week. Perfect as a teatime treat, school lunches or as an after school snack.
Rate this review
This book is very good value, given the adaptability and extensive number of recipes. I did balk initially at the price but honestly it has been worth every penny spent. Enjoy, and please take a moment comment or rate this review. Thanks