1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
3-4 very ripe bananas, mashed well
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar (let it stand for a minute)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon salt
zest of one orange

Mix together the sugars, vegetable oil, milk, vinegar, spices, salt, and zest. Beat in the mashed bananas. Sift in the dry ingredients and beat until combined. Pour into a greased/floured bread pan. Bake it for around 70 minutes at 350 degrees.

Isoleucine – seaweed
Leucine – walnuts
Lysine – spinach
Methionine – garlic
Phenylalanine – banana
Threonine – apple
Tryptophan – banana
Valine – seaweed
Histidine – seaweed
Tyrosine – avoacdo
Selenocysteine – walnuts

The one that I can’t seem to get a straight answer about though is whether or not seaweed actually counts as paleo. Your thoughts?

*gasp*

I know dislike of the almighty soy is tantamount to sacrilege but I still can’t stand the stuff. I find homemade nut milks (particularly hazelnut) to be far superior in flavor.

1 cup raw hazelnuts (or almonds, pecans, etc. – go nuts)
3 cups of water
5 pitted dates

Rinse the hazelnuts thoroughly and place in a bowl. Fill the bowl with water and leave covered overnight in the refrigerator (at least 12 hours). Discard the water and rinse the hazelnuts well. Place the hazelnuts in a blender along with 3 cups of water (less or more depending on how thick you like your “milk”). Add the dates to the blender while it’s running (add fewer if you don’t like a sweet milk or more if you want it extra sweet). Blend it until it’s smooth…usually 2-3 minutes. Once done, strain the mixture through a sprout bag (or cheesecloth set in a sieve if you don’t have one on hand). Bottle the liquid and refrigerate immediately – kept cold it should hold for a few weeks (though you’ll drink it quicker). Save the pulp you strained off, I’ll provide a recipe for that at a later date.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks Earth Balance® Vegan Buttery Sticks (trust me, it’s better than it sounds) brought to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 tsp Ener-G Egg Replacer
1/4 cup water
2 cups vegan chocolate chips (some use dairy – the higher end ones generally don’t, but check the label to be sure)

1. Preheat oven to oven to 375° F.
2. Combine flour, baking soda and salt in small bowl. Beat buttery sticks, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacer to water and then pour into butter mixture then beat until combined . Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

From the February 2008 issue of Bon Appétit:

2 t olive oil
1/2 c chopped onion
2 garlic cloves, minced
2 T chili powder
1 T ground cumin
1 t dried oregano leaves
1/8 t cayenne pepper
4 c (or more) water
1 c dried brown lentils, rinsed
1/2 c tomato puree
1/3 c plus 2 T chopped green onions

Heat oil in a heavy large saucepan over medium heat. Add onion & sauté 2 minutes. Add garlic & sauté 30 seconds. Add chili powder, cumin, oregano & cayenne pepper; stir 30 seconds. Add 4 cups of water, lentils & tomato puree. Increase heat & bring to a boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, about 30 minutes, adding more water by 1/4 cupfuls as needed if dry (we added another 1/2 cup). Stir in 1/3 cup green onion. Season with salt & pepper. This can be made 2 days ahead. Cover & chill. Rewarm over medium heat stirring occasionally. Garnish bowls with remaining green onions.