Vegan Banana Bread

1 hours 15 mins

1 loaf

• 4 mashed ripe bananas
• ¼ cup vegetable oil
• ¼ cup unsweetened nondairy milk
• ½ cup light brown sugar
• 2 tsp vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup Earthli Plant Protein
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

Oil a 9×5” loaf pan and then coat with a mixture of cinnamon and sugar.

In a large mixing bowl, roughly mash the bananas. Stir in the brown sugar, oil, vanilla, and nondairy milk. Lightly whisk together the flour, Earthli Plant Protein, baking soda, salt, and cinnamon before adding to the batter. Mix dry ingredients into batter; stirring until just combined. Do not over mix. Transfer the batter to your prepared pan, and top with the extra banana slices if desired. 

Bake in a preheated 350°F oven about 55-65 minutes, until a toothpick inserted in the centre comes out clean.

Tips: Line the pan with parchment before coating with oil and sugar to make it easier to lift out finished loaf.

If the top of the loaf is getting too dark at the 45 minute mark, cover with foil for the last 10-15 minutes 

Cranberry Apple Smoothie

5 mins

1 serving

• 1/2 cup apple sauce
• 1/2 cup fresh or frozen cranberries
• 1/2 cup non-dairy milk
• 1-2 scoops Earthli Plant Protein
• 1/2 tsp cinnamon
• 1 pinch nutmeg (optional)
• 1 tbsp maple syrup (optional)

Combine all ingredients and blend until smooth.

Sweet & Spicy Topper

20 mins

1 serving

• 1 tbsp coconut oil, melted
• 2 tbsp coconut sugar or brown sugar
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1 pinch nutmeg (optional)
• 1 pinch cayenne pepper
• 2 tbsp maple syrup
• 1 1/2 cups mixed raw seeds and nuts
• 1/2 cup Earthli Hemp Hearts

In a medium bowl, combine melted coconut oil, coconut sugar, salt, spices and 1 tbsp maple syrup. Toss in mixed nuts & seeds of your choice until evenly coated, and spread mixture on a parchment lined sheet pan.

Bake in a preheated 350F oven, 12-15 min, tossing/stirring at the halfway point to ensure even roasting. When golden brown and fragrant, remove from oven and immediately toss in Earthli Hemp Hearts and remaining 1 tbsp maple syrup. Let cool on the pan completely.

Store in an airtight container or empty Earthli tin at room temperature up to 2-3 weeks. Enjoy as a snack or topper for Salads, smoothie bowls, oatmeal or roasted sweet potatoes.

Cashew Curry Couscous (Vegan)

35 mins

4 servings

• 1 can chickpeas (500mL, drained)
• 1/2 cup chopped cashews
• 1 tbsp coconut oil
• 1 tbsp tandoori masala spice
• 2 cups couscous
• 2 cups low sodium vegetable broth
• 1 tbsp curry powder
• 2 tsp sea salt
• 1–2 finely chopped green onions
• 1/2 cup dried cranberries
• 2/3 cup Earthli Hemp Hearts

In a large wok or sauté pan, toast cashews on medium heat until golden. Add coconut oil, tandoori spices and chickpeas, and fry on medium high heat about 1 minute, then remove from pan and set aside.

Using the same pan, bring veggie broth to a boil, then stir in couscous, curry powder and salt. Cover and remove from heat. Allow couscous 5 minutes to soak up the liquid and then fluff with a fork, mixing in the green onions, cranberries and hemp hearts.

Top with toasted chickpeas and cashews to serve. Can be eaten warm or as a chilled dish if kept refrigerated up to 3 days.