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Wheatless Wednesday: Banana Bread

May 16, 2012 by rollinoatsmarket

Do you have ripe bananas hanging around? Time to make some Banana Bread!

Creamy, rich, and sweet, bananas are a favorite food for everyone from infants to elders. Sports enthusiasts appreciate the potassium-power delivered by this high energy fruit.

Celebrate this Wheatless Wednesday by baking a gluten free banana bread for your family and friends to share!  Don’t worry, this recipe packs as much flavor and texture as the homemade banana bread that we all grew up with!

Banana Bread

(Gluten-Free, Nut-Free, Dairy-Free)

  • 4 eggs
  • 4 or 5 ripe bananas, mashed
  • 1/2 cup your choice of sweetener (we used organic sugar)
  • 1/2 cup unsweetened applesauce
  • 1 tsp real vanilla extract
  • 1-1/2 cups brown rice flour
  • 1/2 cup sorghum flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup melted coconut oil (or butter)
  • For those of you who like nuts and are not allergic to them, feel free to add 1/2 cup chopped to the recipe for flavor

Directions:

  1. Preheat oven to 350.
  2. In a mixing bowl, beat eggs lightly.
  3. Add mashed bananas, sugar, applesauce and vanilla and mix thoroughly.
  4. Meanwhile, melt coconut oil gently on  the stove.
  5. Add to wet mixture, flours and salt and baking soda. Mix until all ingredients are moist.
  6. Fold in melted coconut oil, mixing just until it is blended in.
  7. Pour batter evenly into 2 greased loaf pans.
  8. Bake for 45 minutes or until bread is no longer wet in the middle. Use a toothpick to see if it is done.
  9. Remove from pans after about 10 minutes and cool on wire racks.

Thanks for shopping at Rollin’ Oats! Have a great day!

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Eggplant Manicotti

May 15, 2012 by rollinoatsmarket

The Eggplant is a vegetable that is intimidating to many people.

We admit, it was scary to us at first, but that all changed as we began to learn more about it! We did a little searching and found some great info on World’s Healthiest Foods online:

Read on to learn all about the incredible, edible eggplant!

Description

Eggplant, or aubergine as it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

How to Select and Store

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.

The stem and cap, on either end of the eggplant, should be bright green in color. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.

Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees Farenheit (10 degrees Celsius). Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

Now, how do you cook it? Here is an eggplant recipe just for grill season!

Vegan Grilled Eggplant Manicotti

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

  • 1 recipe Vegan Savory Tofu Ricotta (click here for recipe)
  • 2 one-pound Eggplants, sliced lengthwise 1/4″ thick
  • Salt & Black Pepper
  • Extra-Virgin Olive Oil, for brushing

Directions:

  1. Light a grill.
  2. Brush the eggplant slices with olive oil & grill over medium-high heat, turning once, until lightly charred, 2-3 minutes.
  3. Place the grilled eggplant on a baking sheet, or other work surface, & season with salt & pepper. Spoon 1 Tblsp of the Vegan Savory Tofu Ricotta onto one end of each eggplant slice.
  4. Roll into tight cylinders.
  5. We recommend serving with your favorite marinara sauce atop a bed of sautéed spinach.

Have a great day! See you at Rollin’ Oats!

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Meatless Monday: Mock Chicken Salad

May 14, 2012 by rollinoatsmarket

It’s Meatless Monday at Rollin’ Oats!

This mock chicken salad recipe is sure to make the chickens happy! Now, if you want to make your bellies happy come Rollin’ In to the Oats Cafe for our Meatless Monday specials! Click on the cafe link to see our specials of the day!

Mock Chicken Salad

(vegan, gluten-free, nut-free)

Ingredients

  • 1 twelve oz. block extra firm tofu, drained and patted dry
  • 2 cloves garlic, minced
  • 3 Tbsp. Braggs Liquid Aminos
  • 3 Tbsp. olive oil
  • 3 Tbsp. nutritional yeast
  • 2 tsp. Spike seasoning
  • 1 carrot, grated
  • 1-2 stalks celery, minced
  • 2 Tbsp. red or sweet onions, minced
  • ½ cup Vegenaise
  • 1 tsp. mustard

Instructions

  1. Preheat oven to 375°.
  2. Cut tofu into 1/2 inch cubes.
  3. In a large mixing bowl, toss tofu with garlic, soy sauce, oil, yeast and Spike.
  4. Spread in a single layer on a baking sheet. Bake 25-35 minutes or until cubes become firm and slightly puffy. Remove from oven and let cool. Transfer to a large bowl, cover and refrigerate for at least 1-2 hours or until completely cooled.
  5. Once tofu is completely cooled, mix in carrot, celery, onion, Vegenaise and mustard. Serve in sandwiches, wraps or as a dip for chips or veggies. Enjoy!

Yields 4-5 Servings

Thanks for shopping at Rollin’ Oats! Have a great day!

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Link Lovin’: Happy Mother’s Day

May 13, 2012 by rollinoatsmarket

Happy Mother’s Day!!! Even if your mom is not here to share this day with you or if you are not a mother, it is still a special day. A day to thank our Mother Earth and all the other moms in your life that you love. We will be serving Brunch at both Oats Cafe locations today (vegan, vegetarian, gluten-free, and organic too). Check out the menus by clicking on your preferred location-St.Pete or Tampa.

Looking for the prefect Mother’s Day menu to prepare? Well, look no farther, we found these fabulous recipes on the Closet Cooking blog. Whether morel mushroom and asparagus eggs benedict or baklava french toast sounds good, there is a recipe for everyone.  Click on the title or image below to get started! Whatever you end up doing on this special day, enjoy  it!

Mother’s Day Recipes

Thanks for shopping at Rollin’ Oats! Have a great day!

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Link Lovin’: Vegan Mother’s Day Brunch

May 12, 2012 by rollinoatsmarket

On the weekends, we like to post links to wonderful blog sites. Today we  found a Vegan Mother’s Day Menu for you on the Eat Drink Better blog site. This weekend we want to give thanks to all the moms in the universe including our own Mother Earth! What better way to thank her then to eat a healthy, organic, vegan brunch in honor of her! Click on the recipe title or image below to get started.

Instead of cooking, if you feel like taking your mom to brunch tomorrow, come Rollin’ in the Oats Cafe as both locations have Mother’s Day  brunch  options (vegan, gluten-free, vegetarian, and organic too). Click your preferred location Tampa or St.Pete for a menu sampling of brunch items.

Vegan Recipes for Mother’s Day Brunch

Thanks for shopping at Rollin’ Oats! Have a great day!

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Strawberry Banana Yogurt Popsicles

May 11, 2012 by rollinoatsmarket

Everybody loves a good Popsicle on a hot day!


And some of us will have a Popsicle any day! Check out this easy recipe and enjoy changing the recipe as you wish to incorporate seasonal fruit. This is also a great activity to do with children!

Strawberry Banana Yogurt Popsicle

(Gluten-Free, Nut-Free)

Ingredients:

-2 small ripe organic bananas
-6 ounces frozen organic strawberries
-2 cups organic plain yogurt
-2 tablespoons local honey (totally optional)

Directions:

  • Peel and slice your banana and put it into a food processor or blender with the
    frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.
  • Divide the mixture between 6 paper cups or plastic molds – you want about 4
    ounces in each.
  • Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into
    the center of each one. Place back in the freezer for at least 3 hours, or until frozen
    solid.

Have a great day! See you at Rollin’ Oats!

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Fresh from the Garden: Blueberry Zucchini Bread

May 10, 2012 by rollinoatsmarket

Today’s fresh from the garden recipe offers two seasonal ORGANIC produce options!

PLUS

=DELICIOUS!!!!!

It’s officially berry season! While delicious on their own, we love to find creative uses for these antioxidant filled yummies!

Said to promote gastrointestinal health and aid in maintaining healthy blood sugar levels, blueberries pack a mighty punch for such a tiny fruit!

Their season lasts from May to October, so get them while gettin’ is good!

Today’s recipe pairs blueberries with another seasonal favorite, zucchini! This unlikely duo will knock your socks off with flavor! It’s a good thing, too. It’s too hot to wear socks in Florida in May!

Zucchini Blueberry Bread

(Dairy-Free, Nut-Free)

Ingredients:

  • 3 Eggs
  • 1/2 cup Unsweetened Applesauce
  • 1/2 cup Canola Oil
  • 3 tsp Vanilla Extract
  • 2 cups Raw Cane Sugar
  • 2 cups Zucchini, finely shredded
  • 1 1/2 cups Whole Wheat Flour
  • 1 1/2 cups All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Tblsp Cinnamon
  • 1 pint fresh Blueberries

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together Eggs, Oil, Applesauce, Sugar, & Vanilla. Fold in the shredded Zucchini.
  3. In another bowl, whisk together dry ingredients until smooth.
  4. Slowly add dry ingredients to wet, stirring until combined.
  5. Gently fold in the fresh blueberries.
  6. Pour batter into 4 mini loaf pans sprayed with non-stick baking spray.
  7. Bake 45-50 minutes until done. Cool 10 minutes in the pan before turning onto a wire cooling rack.

Have a great day! See you at Rollin’ Oats!

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