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Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
    9. Once the bread has cooled but is still slightly warm, gently remove it from the pan and onto a serving plate.
    10. Slather icing over top, allowing it to run down the sides. Then let the bread cool and icing firm into a glaze.
    NUTRITIONAL INFORMATION (WITHOUT ICING)Calories 148; Calories from Fat4; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 33.8g; Dietary Fiber 1.8g; Sugars 15.2g; Protein 2.7g

Scones

    Serves 12 | Raisin Scones variation pictured opposite | I’m not sure if it’s their cute figures or the way scones remind you of a muffin and a biscuit, but something about scones is magical. I’ve wanted to make fat-free scones for awhile now but couldn’t come up with away to replace all that butter. Then it hit me—a cold banana!
    1 1 ⁄ 4 c non-dairy milk
2 tsp lemon juice
3 c whole-wheat pastry flour
2 tbsp baking powder
pinch of fine salt
1 ⁄ 3 c raw sugar (optional)
1 cold banana, peeled and cut in half
    1. Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
    2. Whisk non-dairy milk and lemon juice together, then set aside to curdle.
    3. Combine flour, baking powder, salt, and sugar, if using, together in food processor and pulse a few times to ensure even distribution of the ingredients.
    4. Add banana and let motor run until it has been incorporated and the flour has little pebbles of banana.
    5. Transfer to a mixing bowl and pour in non-dairy milk and optional ingredients (see variations), stirring until just combined.
    6. Using a wide 1 ⁄ 4 c measuring cup, scoop up batter and drop onto prepared cookie sheet.
    7. Bake for 15 to 20 minutes, or until firm to the touch.
    NUTRITIONAL INFORMATION
    BASIC SCONESCalories 129; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 26.3g; Dietary Fiber 3.4g; Sugars 1.9g; Protein 3.7g
    BLUEBERRY SCONESCalories 136; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 28.1g; Dietary Fiber 3.7g; Sugars 3.0g; Protein 3.8g
    CHOCOLATE CHIP SCONESCalories 142; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 28.0g; Dietary Fiber 3.6g; Sugars 3.4g; Protein 3.9g
    ROSEMARY SCONESCalories 133; Calories from Fat 8 ; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 27.1g; Dietary Fiber 3.9g; Sugars 1.9g; Protein 3.8g
    RAISIN SCONECalories 148; Calories from Fat 8; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 31.4g; Dietary Fiber 3.7g; Sugars 5.5g; Protein 4.0g

    CHEF’S NOTE: For best results, use a barely ripe banana that is still slightly green at the ends and has been chilled for at least 15 minutes. The firwness of the banana works the way cold butter or shortening does. The banana must be very firm in order to be cut in rather than mixed in. A very ripe or otherwise soft and mushy banana will break down into the mixture, rather than creating the pebbles. It’s also very important that you only cut the banana in half and not in slices. Do not use previously frozen bananas, even if thawed.
    VARIATIONS
    Blueberry Scones Add 1 c of frozen wild blueberries and a few dashes of ground ginger.
    Chocolate Chip Scones Add 1 ⁄ 2 c of vegan chocolate chips with a few dashes of ground cinnamon.
    Rosemary Scones Add 1 ⁄ 4 c of fresh rosemary, chopped.
    Raisin Scones Add 1 c of raisins with 1 tbsp of pumpkin pie spice or 2 tsp of cinnamon.

Soups, Dals, & Chilis

Comforting Winter Soup

    Serves 4 | If you find yourself feeling under the weather during the winter, warm up with a bowl of this seasonal, comforting soup. Serve with toast, Biscuits (pg. 38), or Cornbread (pg. 49).
    1 small bunch kale
4 c vegetable broth, divided
1 medium onion, diced
4 garlic cloves, minced
2 celery stalks, sliced
2 large carrots, peeled and sliced
1 leek, white parts only,
thinly sliced
1 tbsp Italian seasoning
or Poultry Seasoning
Mix (pg. 273)
2 bay leaves
1 tbsp mild curry