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.

Shirataki Noodles…

I heard about Shirataki noodles a long time ago but could never find them. I never looked too hard, even though I was quite intrigued. They’re a noodle made of tofu which is kind of neat. They’re low calorie and low carb if you’re into that kind of thing. I just thought it was pretty cool that they’re made of tofu.

They have a pretty cool texture and they’re filling too…I was told they aren’t very good in pasta with sauce dishes, and I can agree that that’s probably true. In a stir fry dish though, they’re very nice…

Peppery Shiritake Noodle Stirfry

Serves 1-2

1 package of Shiritaki noodles

1 tbsp olive oil

3 cloves of garlic, minced

2 tsp peanut butter

1 tbsp soy sauce

3 tbsp vegetable broth

¾ cup broccoli

1 small carrot

1 stalk of celery

3 leaves of baby bok choy

2 mushrooms

¾ tsp black pepper

salt to taste

  • Drain the noodles and cook as directed on package (I microwaved them).
  • Heat the oil over a medium heat and saute the garlic for 3 minutes.
  • Add the broccoli, carrots, celery, bok choy and mushrooms and saute until cooked.
  • In a small bowl stir together the peanut butter, soy sauce and vegetable broth until smooth.
  • Add the noodles and the sauce to the pan.
  • Stir until sauce is spread evenly and continue to cook for 5 minutes.
  • Add black pepper and salt to taste and serve.

* You can use whatever vegetables you prefer, I’m sure. 😀

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.

Spicy Macaroni Casserole

I used the Cheezy Sauce recipe from Veganomicon for this one.

But I added some spice to it for the casserole. My favourite food. Ever.

Cheezy Sauce

2 cups vegetable broth

¼ cup all-purpose flour

1 tbsp olive oil

3 cloves of garlic, minced

pinch of dried thyme

¼ tsp salt

Several pinches of ground black pepper

1/8 tsp turmeric

¾ cup nutritional yeast flakes

1½ tsp red pepper flakes

1 tbsp lemon juice

1 tsp yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.

Preheat a small saucepan over a medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmuric, red pepper flakes and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the head, and cover the pan to keep warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.

Spicy Macaroni Casserole

1 pound of whole wheat pasta

2 recipes of cheezy sauce

1 package of jalapeno tofu

¼ cup diced jalapeno peppers (optional)

2½ cups of bread crumbs

Crumble the tofu in a 9X13 inch baking pan. Layer cheezy sauce and pasta alternately, coating the pasta in the sauce. Sprinkle bread crumbs on top and smooth. Bake at 325F for 30 minutes, until bubbling. Remove from oven, cool for 10 minutes and serve.

Taco Soup!

This is my favourite soup of all time. I made it one day when I was in the mood to turn regular food into soup. Tacos were my favourite food for a long time when I was a teenager. I think I like this more now. No, I take that back. I take that so far back. They’re tied at least.

Some people who had it declined the lettuce because they thought it was weird or something…after convincing them, they were much happier. DON’T skip the lettuce !!! It makes the soup so much better. You’ll be happier with lettuce… 🙂

Taco Soup

1 tbsp olive oil

1 onion

1 package of veggie ground beef

1 tsp paprika

1 tsp hot sauce

1 cup salsa

1 can of tomato soup

3-4 cups of vegetable broth

1 can of brown beans in tomato sauce

1 can of black beans, drained and rinsed

shredded lettuce and tortilla chips

In a large pot over a medium high head, saute onion and veggie ground beef until onion is translucent.Add the paprika and hot sauce and saute another 30 seconds. Add tomato soup, vegetable broth and salsa. Bring to a boil and let simmer for 30 minutes. Add beans and heat for another 10 minutes. Serve with shredded lettuce and crushed tortilla chips.

This soup is soooooo easy and delicious!