Easy Peasy Banana Cream Pie

Why don’t bananas get lonely?

…Because they hang around in bunches!

This is a really quick and easy no bake pie to make in a hurry and everyone enjoyed it.


 

Banana Cream Pie 

Crust:

1 ½ cup chocolate or graham cookie crumbs (I used a mixture of both)

2 T sugar

1/8 t salt

¼ c canola oil

1 T rice or soy milk

  • Combine crumbs, sugar and salt.
  • Drizzle with canola oil and mix with hands.
  • Add soy milk, combine and press into pie plate.

Filling:

1 pack of vanilla pudding mix (Jell-o brand is vegan), prepared with chocolate soy or rice milk

  • Prepare pudding and pour into pie crust. Let set.

Topping:

2 bananas

½ a cup of dark chocolate

½ a cup of crushed macadamia nuts

  • Melt dark chocolate in microwave or double boiler.
  • Slice bananas and layer over pudding filling.
  • Drizzle with chocolate and top with macadamia nuts.
  • Chill



Ginger Bottom Pumpkin Cheesecake

 

For Thanksgiving weekend, I wanted to make something special. I hadn’t ever made a cheesecake before so I thought I’d try it out. I wondered about the crust for a long time before deciding to make it a ginger cookie, which turned out great. I was nervous making this for a special dinner and the amount of question marks I wrote on the first draft recipe also put me a little on edge. In the end, the cakes turned out and everyone seemed to like them.

 

Ginger Bottom Mini Pumpkin Cheesecakes Makes 12 Cupcakes

½ recipe of Gingerbread Cookies

(8 oz) pack of vegan cream cheese

½ cup, ¼ cup white sugar

1 t vanilla

½ cup silken tofu, blended in a food processor

1.5 t arrowroot powder, or cornstarch, sifted

1 cup pumpkin puree

1 t cinnamon

1 pinch cloves, ginger and nutmeg

  • Prepare gingerbread cookies, and roll to ¾ inch balls. Flatten slightly and bake for 7 minute. When cooled, place into the bottom of a lined cupcake pan. (I also made smaller ginger cookies to put on the top. About ½ inch balls, baked for 5 minutes. You might need more or less time depending on the size. The cookies are done when they start to crack on the top.)
  • Preheat the oven to 350 C.
  • Using an electric mixer, combine the cream cheese, ½ a cup of sugar, vanilla, silken tofu and arrowroot powder.
  • Remove 1 ½ cup of the mixture and blend in the rest of the sugar, pumpkin and spices.
  • Scoop 1 ½ TBSP (or 1 purple cookie scoop) into each cupcake liner and swirl with a knife (or chopstick ! :D)
  • Bake for 30-35 minutes

*I made 1.5 times this recipe and there was about ½ a batch left. I used a 6 inch springform cake pan lined with ginger cookies for the rest of the batter. I baked it for 55 minutes and let it sit in the fridge overnight. It came out very very good.

 

Ginger Bottom Pumpkin Cheesecake

 

For Thanksgiving weekend, I wanted to make something special. I hadn’t ever made a cheesecake before so I thought I’d try it out. I wondered about the crust for a long time before deciding to make it a ginger cookie, which turned out great. I was nervous making this for a special dinner and the amount of question marks I wrote on the first draft recipe also put me a little on edge. In the end, the cakes turned out and everyone seemed to like them.

 

Ginger Bottom Mini Pumpkin Cheesecakes½ recipe of Gingerbread Cookies2 (8 oz) pack of vegan cream cheese½ cup, ¼ cup white sugar

1 t vanilla

½ cup silken tofu, blended in a food processor

1.5 t arrowroot powder, or cornstarch, sifted

1 cup pumpkin puree

1 t cinnamon

1 pinch cloves, ginger and nutmeg

  • Prepare gingerbread cookies, and roll to ¾ inch balls. Flatten slightly and bake for 7 minute. When cooled, place into the bottom of a lined cupcake pan. (I also made smaller ginger cookies to put on the top. About ½ inch balls, baked for 5 minutes. You might need more or less time depending on the size. The cookies are done when they start to crack on the top.)
  • Preheat the oven to 350 C.
  • Using an electric mixer, combine the cream cheese, ½ a cup of sugar, vanilla, silken tofu and arrowroot powder.
  • Remove 1 ½ cup of the mixture and blend in the pumpkin and spices.
  • Scoop 1 ½ TBSP (or 1 purple cookie scoop) into each cupcake liner and swirl with a knife (or chopstick ! :D)
  • Bake for 30-35 minutes

*I made 1.5 times this recipe and there was about ½ a batch left. I used a 6 inch springform cake pan lined with ginger cookies for the rest of the batter. I baked it for 55 minutes and let it sit in the fridge overnight. It came out very very good.

 

What do you give an injured lemon? LemonAID

I guess loaves and muffins are my new passion these days. Rocking out to ginger coconut muffins, carrot raisin loaves and a bunch of other things I’ve thought up (working on making/posting them). Today at work we made lemon poppyseed loaves…and I was inspired. This is my first time personally using agave and I’m pretty impressed. I used it in a few things at my previous job and the loaves we made today had it so I thought, “Why not?” and gave it a shot.

Oh, and also…I love jokes about food.

Lemon Poppyseed Loaves

Makes 5 Loaves

½ cup soy or rice milk

juice from one lemon

1 ½ cup flour

1 tbsp baking powder

6 tbsp poppyseeds

½ tsp salt

½ cup canola oil

½ cup agave

zest from one lemon

  • Grease a mini loaf pan and preheat the oven to 375
  • Combine milk and lemon juice in measuring cup and set aside
  • Combine flour, baking powder, poppyseeds and salt in a large bowl.
  • Make a well in the middle and add the wet ingredients and lemon zest, mix until just combined
  • Scoop into loaf pans using 2 scoops from a yellow NSF scoop (about ½ a cup each)
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool on a cooling rack.

Peanut Butter Oatmeal Cookies

From Vegan with a Vengeance and these are great cookies when you can’t decide if you should make oatmeal or peanut butter. They taste better with rolled oats but if you only have quick oats they turn out fine. These remind me of generic cookies you get at a bake sale or when you give blood… 🙂

Big Gigantoid Crunchy Peanut Butter Oatmeal Cookie

2 cups flour

2 cups oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup rice milk

2 tsp vanilla

Preheat oven to 350F and lightly grease two cookie sheets.

Combine flour, oats, baking powder and salt in a bowl.

In a second bowl combine remaining ingredients.

Combine wet and dry and stir well.

Scoop by 1/3 cup-sized cookies and flatten to ½ inch thick.

Bake 12-15 minutes, until cookies have puffed up a bit and are lightly browned. Cool 10 minutes before transferring off of cookie rack.

Big Gigantoid Crunchy Peanut Butter Oatmeal Cookie

2 cups flour

2 cups oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup rice milk

2 tsp vanilla

Preheat oven to 350F and lightly grease two cookie sheets.

Combine flour, oats, baking powder and salt in a bowl.

In a second bowl combine remaining ingredients.

Combine wet and dry and stir well.

Scoop by 1/3 cup-sized cookies and flatten to ½ inch thick.

Bake 12-15 minutes, until cookies have puffed up a bit and are lightly browned. Cool 10 minutes before transferring off of cookie rack.

Cosmic Power Cookies !

This is a recipe from the Planet Organic Cookbook. I recently got a job as a baker at Planet Organic Market and these are cookies we make every day. They’re really popular and delicious. They are a healthy cookie…not in a “low fat, low flavour” kind of way…but a “filled with delicious seeds and fruit” kind of way. Made with spelt flour and an array of delicious things, these cookies are amazing !! From Planet Organic: Cosmic Cookies

I used part raisins and part dried cranberries and they turned out great. This makes a big batch so you might want to half it, or at least make room in your freezer.

Potatoes with Red Peppers and Sausage on Couscous and Smlove Pie

Another day off means another day of cooking and baking. So, that’s pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.

Firstly, here’s the recipe for italian sausages. They are so good, and freeze well, so make lots!

Italian Feast Sausages

Makes 4 big sausages

½ cup cooked navy beans, rinsed

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

2 cloves of garlic, grated (with a microplane, or very finely minced)

1¼ cups vital wheat gluten

¼ cup nutritional yeast

2 tespoons fennel seeds, crushed

1 teaspoon red pepper flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

several dashes of black pepper

Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Fivide dough into four even parts. Place one part of dough into tinfoil and mold into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming becuase this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refridgerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.

I used these sausages to create the following dish. 🙂

Potatoes with Sausages and Red Peppers on Couscous

Serves 6-8

1 sweet potato, peeled and cut into cubes

4 small potatoes, cut into cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves of garlic, minced

3 vegan italian sausages, cut into bite size pieces

1 large red bell pepper, chopped

1 cup salsa

½ tsp cumin

1 tsp paprika

1½ cup water

1 cup couscous

  1. Bring a small pot of water to a boil. Once boiling add the potatoes. Boil for 10 minutes. drain, and set aside.
  2. While the potatoes are boiling, prepare the sweet potato. Wash the sweet potato and puncture several times. Microwave on high for 4-6 minutes, turn over and microwave again for 4 minutes. Take it out, peel it and cut it into bite sized pieces.
  3. In a large frying pan, heat the oil over a small high heat.
  4. Add the onion, garlic, sausages, peppers, paprika and cumin and cook until tender.
  5. Lower the heat to small, add the sweet potatoes, potatoes, salsa, and cook for another 5 minutes.
  6. While this is cooking, prepare the couscous: boil 1.5 cups of water, remove from heat, add couscous, stir and cover for 5 minutes.

  7. Plate the two together and serve. 😀

This was something GREAT. Really, you should make it ASAP. For dessert I made a  Smlove Pie, a recipe from a great cookb ook, Veganomicon (the same author as Vegan Br unch – my favourite). This was a lot easier to make then I  had initially expected. I altered the pie somewhat and it turned out great with my variations. Here’s the recipe. For mine, I used vaccuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.

Healthier then Average Oatmeal Spice Cookies

These are a soft, chewy and healthIER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce instead of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.

Oatmeal Spice Cookies


1/3 cup soy milk

1 tbsp ground flax seeds

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup apple sauce

1 tsp vanilla extract

¾ cup spelt flour

½ tsp cinnamon

¼ tsp nutmeg (optional)

¾ tsp baking soda

pinch of salt

1 ¼ cup quick oats

½ cup of raisins

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)

  2. Combine soy milk, flax seeds, sugars and apple suace and mix well.

  3. Add vanilla extract.

  4. Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.

  5. Fold in quick oats and raisins.

  6. Scoop the dough by tablespoon onto prepared cookie sheets.

  7. Bake for 12 minutes.

  8. Cool on baking sheet for 5 minutes and transfer to wire rack.

    Printable Recipe

Oatmeal Spice Cookies

Makes 1 ½ Dozen

These are a soft, chewy and healthy-ER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce in place of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.

1/3 cup soy milk

1 tbsp ground flax seeds

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup apple sauce

1 tsp vanilla extract

¾ cup spelt flour

½ tsp cinnamon

¼ tsp nutmeg (optional)

¾ tsp baking soda

pinch of salt

1 ¼ cup quick oats

½ cup of raisins

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)

  2. Combine soy milk, flax seeds, sugars and apple suace and mix well.

  3. Add vanilla extract.

  4. Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.

  5. Fold in quick oats and raisins.

  6. Scoop the dough in tablespoonsfull onto prepared cookie sheets.

  7. Bake for 10-12 minutes.

  8. Cool on baking sheet for 7 minutes and transfer to wire rack.