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With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.
- 2 cans of full fat unsweetened coconut milk
- 2/3 cup of sugar
- 1/2 cup cornstarch
- 2 tbsp vanilla extract
- 2-3 bananas
- 1 box vanilla wafers
- 1/3 cup melted vegan butter (I used Earth Balance)
- Pre-heat over to 350 F and spray pie tin with nonstick spray.
- Crush all the cookies into crumbs and mix with the vegan butter.
- Pat the crumb mixture into the prepared tin and bake for 10 minutes.
- While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
- As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
- After the cornstarch has completely dissolved, add the sugar and stir.
- Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
- Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
- While your “custard” cools, slice your bananas and layer them on your cooled crust.
- Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
* To take your pie to the next level, sprinkle with toasted coconut when you serve it 😉
All in all, not bad for my first vegan custard.
A few months back, one of my best friends made the jump from vegetarian to vegan. She has been doing a pretty kick ass job about sticking to her ethical guns, and she has been sharing some of her new dietary discoveries with me (technically, I am a pescatarian, but I try to eat vegan several times a week) . One of the cool things she found is this list of products that are “accidentally vegan“, and on that list is one of her all time favorite snacks: Oreos. In honor of that delightful revelation, I came up with a recipe just for her, Vegan Oreo Pie:
- 2 14oz cans of full fat unsweetened coconut milk
- 30 Oreo (or Oreo style) sandwich cookies
- 5 tbsp Earth Balance (or other vegan margarine) melted
- 1 cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- The night before you make this pie, put both cans of coconut milk in the fridge. As the milk chills, it will separate and the fat will rise to the surface.
- In a food processor, chop 25 of your cookies (including the filling) until they resemble coarse sand.
*If you don’t have a food processor, you can crush them by hand. Just place your cookies in a zip lock bag, seal it save for an inch to let the air out, and beat the crap out of them.
- After your cookies are reduced to a large pile of crumbs, mix in the melted Earth Balance. Press the mixture into the bottom of your pie tin, and pop it into the fridge to set up while you make the filling.
- Open your two cans of coconut milk, and scoop the solid coconut cream into a mixing bowl (you can use the left over water for smoothies later). Beat the cream on high until it becomes smooth and fluffy.
- Once your coconut cream is light and fluffy, beat in the powdered sugar and cocoa powder. Spread mixture over your cooled pie crust.
- Lightly crunch up your remaining 5 cookies, and sprinkle over the top of your pie filling.
- Place your pie in the fridge, and allow to chill for 2-3 hours.
- To make sure that this recipe was up to snuff, I tested it out on two meat lovers, my mom and Andy. They both loved it and couldn’t have cared less about its vegan status.
- This sucker is RICH. Andy managed to eat two pieces of pie the night that I made it, but my mom and I were more than happy with a single slice.
- There is a noticeable coconut flavor to the cream, but it isn’t unpleasant. My mom and I discussed the fact that it sort of reminded us of a Mounds Bar. Which then turned into a discussion about how to modify the recipe to make a Mounds Bar Pie.