The NorthWesternBelle

What's a girl to do on a lazy laundry Saturday when the bff shows up with a giant zucchini straight from her garden? I meant it when I said "giant" Make zucchini banana bread of course! Spoon for scale because the bananas I used were not camera friendly. They were 100% perfect for bread making, though. I still have over half of the zucchini left, too. As it turns out, I cut a piece that turned into exactly three cups shredded. Nailed it! Reviewing the recipe I usually use for zucchini bread (out of the trusty red Betty Crocker Cookbook) I noticed that the only non vegan ingredient is eggs. Well, bananas are as good as eggs, right, so let's do this without the animal product! Also, the sugar content can come down, since, you know, a ripe banana is a sweet banana. I used a full cup, but you could scale it back to 3/4 or even 1/2 if you wanted to. Vegan banana zucchini bread 3 c shredded zucchini 1 c sugar 3 medium ripe bananas 2 tbs vegetable oil 2 ts...

It has been quite a while since we made sushi at home. The last time we did it was for the Sushi tutorials that we did in Ingredients Magazine , probably in 2011 or 2012. Chef Ross decided that he'd give it another go for lunches and dinners this week, and he sent me pics of the prep work throughout the day yesterday. It's actually incredibly cost-effective to make your own sushi, because you can buy your ingredients in bulk and make rolls in bulk. Plus, super delicious! Here's round one: A bit heavy on the rice, as you can see. That's tilapia, cream cheese, orange pepper and scallion. Round 2, less rice and a tighter roll. Lovely! And super delicious with spicy mussels, reduced shallots, carrot, asparagus and wasabi mayo. Round 3 went so fast that I didn't get any pictures of it. See sushi = eat sushi! Round 4 and his rolling technique has peaked! Crab, scallion, carrot, asparagus and wasabi mayo. Round 5 is my lunch, which I'm trying r...