Quinoa Black Bean Mango Salad

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1 cup uncooked quinoa
1/2 cup uncooked millet
1 ripe mango
1 (15 ounce) can black beans, rinsed
1/3 cup chopped scallions
Juice of 1 lemon
Olive oil
Salt and pepper to taste

Place quinoa in a fine mesh strainer. Rinse under cool water for 2 to 3 minutes. Place quinoa in a medium saucepan with 1 1/2 cup water. Bring to a boil. Add a bit of salt. Reduce to a simmer and cook until water is absorbed. Remove from heat and let stand for 5 minutes before fluffing. Cool slightly.

In a medium saucepan, bring 1 1/2 cups water to a boil. Add millet and a bit of salt. Reduce to a simmer, cook uncovered until water has absorbed and millet is fluffy. If you don’t stir it too much during cooking, the millet will be fluffy.

Toss slightly cooled quinoa and millet with mango, black beans, scallions, lemon juice, olive oil, and salt and pepper to taste. Serve.

This salad lasts 3 days in the refrigerator.

Vegan Mango Banana Bread

makes one 9×5-inch loaf

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3 medium or 2 large ripe bananas

1/4 cup vegetable oil

1/2 cup brown sugar

2 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 ripe mango, sliced into chunks

granulated sugar for topping

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in mango chunks.

Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Banana bread will last, wrapped at room temperature, for up to 5 days… but it’s super delicious eaten within a few days.

Breakfast Quinoa with toasted coconut, almonds and fresh mango

Thanks, Natalie.  You’re a gemstone.

Makes enough for 2 breakfasts

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1 cup red or yellow quinoa (or a mix!)

2 cups water

pinch of salt

2 tablespoons applesauce

2 tablespoons shredded coconut (sweetened or unsweetened)

4 tablespoons slivered almonds

1/2 to 1 cup fresh mango chunks

milk to taste

brown sugar to taste

Place a rack in the center of the oven and preheat to 375 degrees F.  Line a baking sheet with parchment paper and spread coconut in a single layer across the sheet.  Toast the coconut.  Keep a close eye on the coconut, it could burn quickly.  Coconut will be browned and fragrant after about 6 minutes.  Remove from the oven and place in a small bowl.  Place almonds on the baking sheet.  Toast almonds for about 6 to 10 minutes, until browned and fragrant.  Remove from the oven and allow to cool in a small bowl.

Rinse dry quinoa.  Place quinoa, salt, and water in a medium pot.  Bring to a boil over medium heat.   Simmer the quinoa until all of the water is absorbed.  Stir occasionally.  Turn off the flame and allow quinoa to cool slightly.

In a bowl, combine a heaping spoonful of quinoa, applesauce,  a sprinkling of almonds and coconut, a generous helping of fresh mango, a sprinkling of sugar and a splash of milk.  Enjoy.  It’s breakfast.

Fresh Mango Lime Bread

adapted from Baking a la Mrs. Greenspan

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3 large eggs

3/4 cup flavorless oil such as canola or safflower old

2 1/2 cups white whole wheat flour (of course you can use all-purpose if you like)

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup (packed) light brown sugar

1 to 1 1/4 cup diced mangos from 1 large peeled and pitted mango

1 cup grated apple from 1 peeled Granny Smith apple

3/4 cup moist and plump golden raisins

grated zest of 1/2 lime

Center a rack in the oven and preheat the oven to 350 degrees F.  Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess.  Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other.  This extra insulation will keep the bottom of the bread from over baking.

Whisk the eggs and the oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.  Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.  Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.  Stir in the mango, apples, raisins and zest.  Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean.  If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent.  Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding.  Invert and cool to room temperature right side up on the rack.