Multiple Sclerosis Friendly Recipes

Vegan Banana Bread

11/24/2018

This recipe is one that I probably make a least once a month. My 4 year old demands it! It is pretty quick to make and perfect for those time when the bananas are just a bit too ripe too be eaten.

Of course if you have too many ripe bananas you can use some for the banana bread and freeze the rest so you have plenty when you are in the mood for banana ice cream! The original recipe can be found here, I changed a few things to make sure it is MS friendly.

Vegan Banana Bread Recipe
gluten-free option, vegan, plant-based, refined sugar-free

Ingredients:

4 ripe bananas
1/2 cup pure maple syrup or raw honey
1/2 cup extra virgin olive oil
1/2 tsp pure vanilla extract
1 1/2 cups whole wheat flour (gluten free substitute: 3/4 cup brown rice flour plus 3/4 cup almond flour)
1 Tbsp tapioca flour
1/4 tsp ground cinnamon
a few pinches of ground nutmeg
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt

Instructions:

Preheat oven to 350° F and grease a rectangular bread pan with olive oil.
Mash bananas and sugar together in a bowl.
After the bananas are mashed, mix in the oil and vanilla.
Combine the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, and salt) together in a separate bowl and whisk to remove clumps.
Add the dry ingredients to the banana mixture and mix well.
Pour into the greased baking dish and bake for 35 min.
Let cool and then remove from pan and serve.

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Vegan Broccoli Pesto

11/24/2018

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I really enjoy and love the freshness of traditional pesto recipes that have lots of basil for the base. However, my problem usually is that I never have enough fresh basil in the house to accommodate those recipes. This I why I love this alternative using broccoli. Not only do you get your cruciferous veggie for the day (and a double whammy if you also use the arugula) but you don't need to worry about stocking up on fresh basil (of course you are welcome to use it instead of or in addition to the arugula).

The original recipe can be found here; I changed it up a little by roasting the garlic and broccoli to give it a deeper flavor. You can of course steam the broccoli, but I would recommend roasting the garlic. This is great of course on pasta, but I have used it in quinoa, brown rice, or as a baked potato topping.

Broccoli Pesto Recipe
vegan, plant-based, refined sugar-free

Ingredients:

Two small heads of broccoli
3/4 cup raw almonds (cashews or walnuts will also work)
1 Tbsp fresh lemon juice
2 cloves of garlic
2 Tbsp nutritional yeast
1 cup arugula (basil or mints leaves can be substituted)
1 tsp red pepper flakes (optional)
3 Tbsp olive oil
1/2 tsp salt
black pepper to taste

Instructions:

Heat oven to 375° F .
Roast broccoli and garlic cloves in the oven. Roast the garlic cloves whole for about 15 min. You can toss the broccoli in some olive oil and roast for 20-30 min.
Place almonds, lemon juice, roasted garlic and nutritional yeast in a food processor and process until a coarse meal forms.
Add in the roasted broccoli , arugula, red pepper flakes if using, and salt and process until well mixed.
Drizzle in the olive oil while to achieve a smooth consistency.
Enjoy with pasta, potatoes, or quinoa.

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MS Friendly recipes

Vegan Banana Bread

Vegan Broccoli Pesto

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