Vegan Banana Cream Pie
Just a note to say that I never baked a pie in my life until this year when my daughter's birthday was near and it was too late for me to get a local vegan baker to produce a banana cream pie. Out of necessity, I found this recipe on-line and made two 5-star banana cream pies that rocked the house! As a lifelong b-c pie freak, I have to say that it was the best I've ever had, and everyone else was raving about it too. Not bad for a novice with a good recipe, eh? Try it!
Removing the egg topping makes the recipe fully vegan!
3-Ingredient Fudge Cookies
- 3 ripe (400g) bananas
- 1/2 cup (120g) almond/peanut butter
- 1/2 cup (50g) cacao powder
- Pinch of sea salt (optional)*
- 1 Tbsp Baking powder (optional)
1. Pre-heat the oven to 350˚F
2. Mash the bananas with a fork, and then add cacao powder and nut butter and mix them all well
3. Pour mixture onto the baking sheet, and bake for 15-20 minutes.
Tomato Tofu Cream Sauce
2 tbsp tahini
1 tbsp nutritional yeast
1 tbsp brown mustard (optional)
1 tbsp apple cider vinegar
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp garlic powder
Pinch red pepper flakes (optional)
Salt, to taste (optional)
Water as needed to thin to desired consistency
Just mix all ingredients together and enjoy! Adding the liquid gradually will help to ensure that everything mixes well. Can be premade and stored in the fridge, though you may need to add extra liquid since it will thicken.
This is my own recipe I made up, and I dump it on anything and everything savory! Pasta, roasted veggies, tofu/tempeh, salad, rice/quinoa, etc.
Also makes a great dip for raw veggies! The recipe is super flexible and can be altered however. For example, once I added a dollop of tomato paste and it turned out really well!
Rice Paper "Bacon"
I just tried this recipe and was pleased to find that it was absolutely delicious! This is way better than any store-bought vegan bacon, and the texture is fantastically crunchy and chewy in all the right places.
Breakfast Chia Pudding
This is a basic recipe template that can be adjusted in so many different ways. If you're feeling lazy, it's still tasty if you only leave it to sit for 20min (though it is best hydrated for longer). I often have chia pudding for breakfast, or sometimes I make oatmeal and add a tbsp or so of chia seeds to it.
1 14oz block firm tofu, cut into chunks
1 6oz can tomato paste
3 tbsp nutritional yeast
2 tsp garlic powder1 tsp black pepper
1 tsp turmeric1 tsp ground cumin
1 tsp red pepper flakes (optional)
3 tbsp apple cider vinegar, or to taste
Water to thin, as needed
1-2 large tomatoes, cut into chunks
Add all ingredients except the tomatoes to a blender and blend until smooth. Then add the chunks of tomato and pulse until only small chunks remain. Enjoy hot or cold, served as a sauce for anything savory (pasta, veggies, rice/quinoa, etc.), or as a soup. Makes about 4 cups of sauce/soup. This is my own recipe, and it can easily be adapted and varied in a gazillion different ways, just like my other sauce recipe!
Butternut Squash Soup
This is a favorite of mine. I follow the recipe for the most part, except I use a full onion instead of 1/2, and when it comes time to add everything to the blender I also add a can of white beans, some ground cumin, black pepper, and cinnamon. And I like to top with nutritional yeast before serving.
Vegan Chai Spice Cake w/ Vanilla Bean "Buttercream"
I discovered this recipe as I was surfing the web for vegan dish inspirations for my 16th birthday. I had only been vegan for 3 months, and never made a vegan cake before, let alone an entirely plant-based dinner. I've made this cake several times since my sweet 16. It is, hands down, the best cake I have ever made. Even my non-vegan friends and family members have expressed how sweet and savory they thought this cake was. If you love the flavors of chai + vanilla (I always order chai tea at local coffee shops – it's so good), then you'll absolutely fall in love with the heavenly flavors and essence that this cake presents.