veg in the southwest

This banana bread is easy, decadent, gluten free...and this is one of the ways I use over-ripe bananas. (The other thing I do with them is peel and freeze them for use in smoothies.) It's a perfect snack, topped with some vegan butter, or it's a great breakfast/brunch item. As with most breads, it is best when it's hot from the oven!

This is a really simple, basic barbecue sauce. I don't see any need to buy bottled sauce when making it myself is so easy - this recipe uses typical pantry and fridge ingredients, and it tastes fantastic. Use as a glaze or dip for veggie burgers, chickenless nuggets, or - my favorite - grilled vegetables!

Making your own body scrub at home with quality essential oils is easy as pie...easier, really. (I'm SO not a baker.) Just three simple ingredients + an airtight container, and voila! Simple sugar scrub. Here's a tip, though - using a scrub like this this can make the tub or shower especially slippery. Take Sheldon's advice and don't break a leg - or dislocate a shoulder - due to lack of adhesive ducks.

Lentils are packed with protein, and they tend to be one of the staples of my diet. Red lentils are the sweetest and the nuttiest of the lentils, and they tend to get mushy when they are cooked - which makes them a great choice for curries and dals, or for thickening soups.

This is the IDEAL summer picnic or potluck recipe - it makes a ton of food, and there's no mayo in it - so less chance of spoilage as it heats up outside! I was looking for a great way to use fresh dill, as our herb garden has been producing TONS of fresh dill, sweet basil, purple basil, mint, and cilantro. (That's not a complaint, mind you - I'm loving the access to fresh herbs!) Anyway, I was inspired by  this recipe from the Minimalist Baker to make a pasta salad. I made a few tweaks to suit my tastes and to utilize the ingredients I had on hand. Let me tell you - the dressing is divine!