A few years ago, my husband and I fulfilled a lifetime goal of spending time in Alaska. It was expensive. We’d put a bit here and there away for years for this adventure and luckily it was worth every penny we’d saved up. Knowing that the trip was earned and paid for made it even more relaxing for us. Someday, I’ll get around to posting more about the different sites and activities we enjoyed. Today, I’m bringing to you a lovely new book by Kathleen Henry who happens to live in Alaska! Lucky girl.
Kathleen knows all the beauty and peacefulness of her state and she’s translated that natural, plant-based life into a wonderful array of tasty dishes and desserts for us. She’s giving a copy of her new book,
to one of my readers so be sure to get in on that chance at the end here!
Alaska was literally like looking at a different planet for a week of our lives. Stunning. Nature at her finest.
When I flipped through Kathleen’s new book, so full of hearty, nourishing, inspiring ingredients, I was taken back to our week in Alaska and all my amazement and environmental heaven.
Reading ‘Pure & Beautiful Vegan Cooking’ was like a good novel, with unique characters and imaginative plots you can just picture your home table full of her meals and treats. Each chapter tells a tale of a successful plant-based lifestyle.
She’s divided up her recipes just like we live: “Mornings” “Afternoons” Evenings” Snacks, Sides & Salads” then the significantly decadent “Bakery” “Sweets” and “Drinks”
Her book brings food, beautifully prepared wholesome food, to a place everyone can appreciate, Vegan or not.
“Many people already view veganism as an expensive way to eat, now imagine being vegan in Alaska, were things are already so expensive! However, I am here to tell you that it can be done beautifully and it’s not in the least more expensive than a traditional carnivorous diet.” – Kathleen Henry
Being the canning queen that I am, I started exploring “Pure & Beautiful Vegan Cooking” with a simply delicious little jam…
‘Wild Blueberry Pie Chia Jam’
You’ll never go back to store-bought when you find out just how simple and deliciously you can cook up your own jams in just minutes with Kathleen’s recipe. Mildly sweet with that lovely tang that fresh blueberries give. Perfect on toast, crackers, or really splurge and top your bowl of ice cream with a dollop.
‘Stoneground Mustard Vinaigrette with Roasted Fingerling Potatoes’
This week, I whipped up a batch of Kathleen’s dreamy ‘Stoneground Mustard Vinaigrette’ teamed with her ‘Roasted Fingerling Potatoes’ and enjoyed every spicy bite. I’ve been making my own salad dressings for years now and this one fell right into my favorites file with just one taste. It mixes up without any fuss (a priority for me) and blends so well with spiced up, warm potatoes over greens. Lunch or dinner, this dish is one of my favorites from the book now.
And then, there came into my life, Kathleen’s unbelievably delicious twist on banana bread.
‘Sweet Ginger Banana Bread’
- 2 tbsp (14 g) ground flaxseed
- ¼ cup (60 ml) cold water
- 5 medium (498 g) super ripe, spotted bananas, peeled and sliced
- 1 ¾ cups (209 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp table salt
- ¼ cup (32 g) + 1 tbsp (5 g) crystallized ginger, minced and divided (see note)
- 8 (115 g) medjool dates, pitted and halved (see note)
- ½ cup (110 g) solid, unrefined coconut oil
- 1 tsp vanilla extract
- Whisk the ground flax and the water together in a small bowl. Set aside until ready to use.
- Place the sliced bananas in a large, microwave safe dish. Cover with plastic wrap and poke three slits in the plastic; microwave on high for 5 minutes. Place the cooked bananas in a fine mesh strainer over a medium bowl. Allow them to sit, straining for about 10 to 15 minutes, while stirring occasionally.
- While the bananas strain, whisk the flour, baking soda and salt together in a large mixing bowl. Stir
- in ¼ cup (32 g) of the ginger, reserving the 1 tablespoon (5 g). Set aside until ready to use.
- Add the dates, oil, vanilla and flax mixture to a food processor along with the strained bananas; process until the dates are smooth, about 3 to 5 minutes.
- Preheat the oven to 350°F (177°F) and coat an 8 ½ x 4 ½ -inch (21.6 x 11.4-cm) bread pan with nonstick cooking spray.
- Transfer the banana liquid into a small saucepan and heat over medium-high for about 5 minutes, until it’s reduced to about ¼ cup (60 ml). Add the juice to the food processor and pulse to combine.
- Stir the wet mixture into the dry mixture until just combined. A few streaks of flour are okay, you don’t want to over mix. Pour the batter into the bread pan and sprinkle the top with the remaining 1 tablespoon (5 g) ginger.
- Bake for about 1 hour, until a wooden toothpick inserted into the center comes out clean. Rest in pan for 15 minutes, then remove from the pan and allow the loaf to rest on a wire cooling rack until almost completely cooled.
- Crystallized ginger, or candied ginger, can be found in the bulk section of the grocery store. It’s one of my very favorite spicy snacks! I keep a small jar at my work desk and at home to ward off bouts of nausea. I never travel by plane or boat without the stuff!
- If your medjool dates are a bit old and aren’t very soft, they can be soaked in hot water and drained prior to use. No dates? Three-forths cup (130 g) of brown sugar can be used instead.
- Makes one loaf.
You can enter to win your own copy of Kathleen Henry’s “Pure & Beautiful Vegan Cooking”
Please leave a quick comment on this post before June 30th to enter the giveaway.
Tell me what you own ‘dream vacation’ would be some day!
U. S. residents only please. Contest ends June 30th. One winner will be contacted via email.
I was provided with a copy of ‘Pure & Beautiful Vegan Cooking’ for review. All opinions are my own.
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