Gluten-Free Vegan Banana Bread

Just made this. Outstanding. Meat-eating boyfriend approved. On the next go around, I will make it a little sweeter, but that is the only thing I would change (the recipe below reflects the changes I would make in sweetener)

1 1/2 cups brown rice flour
1 1/2 cups Bob's Red Mill GF All Purpose flour
1/4 cup each agave nectar and Grade A 100% maple syrup
3 tablespoons ground flax seeds
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3 bananas, ripe, mashed
1 1/2 cups unsweetened hemp milk
2/3 cup walnuts, chopped (optional)
1/2 cup raisins (optional)

1. Combine rice flour, all purpose flour, agave nectar and syrup, flax seed, cinnamon, baking powder, xanthan gum, and salt in a large mixing bowl.

2. Stir in bananas and milk. Stir VERY well with a fork, or beat with a mixer for a minute or so.

3. Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.

4. Allow to cool in pan.

5. Cut into slices, when cool. Topped with Earth Balance vegan butter.

This recipe originally came from http://www.recipezaar.com/Gluten-Free-Vegan-Banana-Bread-301233. However, I did make about 4 changes to the recipe.

Vegan Tofu Scramble

This breakfast is ridiculously high in protein (roughly 35 grams!). And at (roughly) 36 grams of carbs, 8 grams of fat, and around 300 calories, it's an awesome way to start your day, or follow up a strength training workout.

1/3 of a brick of regular tofu - firm
2 Tablespoons nutritional yeast
1 teaspoon Tamari soy sauce
dash garlic powder, or to taste
dash onion powder, or to taste
dash turmeric (1/4 ish-- for color)
dash sea salt, or to taste
1 Teaspoon-ish extra-virgin olive oil
1/2 small yellow onion, chopped
1 cloves garlic, chopped
1/2 bell pepper (red, green, yellow or orange), chopped
1/2 cup shredded non-dairy cheese-- I used a non-dairy pepperjack

1. Drain and mash tofu. Mix with nutritional yeast, soy sauce, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, Garnish, and Serve (I used a sprinkle of dill)

I served with 3 strips of Tempeh Fakin' Bacon, and a piece of brown rice bread, toasted and buttered with Earth Balance vegan butter.

I originally found this recipe on Vegancoach.com, however, I did alter the measurements to a smaller portion, and the ingredients reflect what I had in my kitchen.