Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.
We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes.
*Meat from 1 can of full fat/premium coconut milk (this is the solid part)
1 tsp vanilla
3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
1/4 cup soaked dates
1 tbsp lemon juice (add more if you want more tangy)
1 tbsp maple syrup (add more if you want it more sweet)
1/4 cup melted coconut oil
Combine the crust ingredients into a food processor and blend until well combined and sticky.
Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
Poor the filling batter into the cake/pie pan.
Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
My Mama’s Pakistani saag recipe made with rapini and spinach is the best! I have adapted it to make it a complete protein packed vegan meal, by adding tofu. Hence, my vegan saag paneer 🙂
The thing is, I have been exposed to many different type of saag dishes (disclaimer: I could live off my Mama’s Pakistani saag dish for a very long time). I especially love saag that is made with rapini and spinach. Unfortunately Pakistani saag is often drenched in ghee, or clarified butter. This isn’t necessarily bad as ghee can have many health benefits, one of them being easier on your digestive track than other types of dairy. Nevertheless, it’s still dairy so if you can’t have dairy then you can’t have ghee. Never to fear though, happygutters (well, that sounds kind of strange :S), saag has just become vegan with tofu and olive oil instead of ghee. I like to call this one the “Vegan Saag Paneer” 🙂 Enjoy!
Drain tofu - I usually put it between two plates and put something heavy on it for about 20 minutes, then I drain the liquid.
Place ALL saag ingredients into a saucepan, stir and bring to boil.
Lower to low-medium and allow to cook for about 40 minutes (or about 25 minutes if you have a pressure cooker).
Check and stir it every 5-10 minutes to make sure it doesn't burn or dry out (add more water if this is the case, but don't add too much - you don't want it to be watery). You can to cook it until it is really soft and until the water has evaporated.
Remove from heat and, if you like, use your hand blender or food processor to blend it (this makes really smooth, like saag you would get at a restaurant).
While the saag is cooking, make the tarka. Place your olive oil or vegan butter in a frying pan over medium heat and add the ginger and garlic just until they start to brown. Add the tarka to the saag when it is cooked and mix well.
Cut tofu into thirds lengthwise and eighths crosswise.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Cook tofu, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes.
Add the tofu with the saag
Adjust spices to taste.
Tarka refers to the final seasoning of an Indian/Pakistani Punjabi dish.
This dish also freezes really well. If you do plan on freezing it, don't add the tofu to the saag. Rather, eat the tofu on the side as the tofu doesn't freeze as good.
I’ve always wanted to know how to make a curry pie. I never made one before and have been curious. My friend has recently had baby number 3 (that’s right folks, THREE babies!!) and so I wanted to bring her over lunch. She also asked to make her some super healthy food that she could freeze for later (she also has IBD issues!) and so I was on the search for healthy freezable meals. I made her some hearty soup, dal (indian lentils), both of which is easily freezable, and then decided to experiment with a curry pot pie. It was a success! Plus, it freezes so well. 🙂 Check out my recipe below for how to make a curry pie.
1 can mung beans (or 1 cup dried, soaked overnight and cooked)
1 cup chopped veggies (carrots, celery, peas, etc.)
1 handful of chopped kale (or other greens), optional
1 tomato, chopped
2 tbsp olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 tsp ginger, grated
1 tsp cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2-1 tsp chilli powder
81 fresh chilli, optional
freshly squeezed lemon juice, to taste
Heat olive oil in a pot over medium heat.
When hot, add the chopped onion and sauté the onions until translucent.
Add the garlic and ginger and cook until fragrant.
Add the spices and cook for 2 minutes (add more oil if spices are sticking to the pot).
Add all the veggies and cook for another 2 minutes (remember we are going to be baking them again so we don't want them overcooked).
Add the mung beans, lemon juice, salt and mix.
Adjust spices to taste.
Pour the mixture into an oven safe dish and cover with a pie crust.
*If you want the taste of the chilli but not the spice of the chilli, you can simply add a whole chilli when you add the spices. For a little spice you can hit the chilli in half, or for even more spiciness you can chop up the chilli.