Chocolate Chai Live Parfait

Vegan World Fusion Cuisine

My “raw” dessert isn’t completely raw; I don’t like carob, especially the raw variety, so I used cocoa powder instead. 

Otherwise, the dessert consists of a raw “crust” that I just used as crumbs, simply dates and nuts with spices ground together - so easy, tasty, and sweet.

The creamy layer is ripe bananas, psyllium husk, spices, and the cocoa.

Topped with a mint leaf….

Will let you know how it was after it chills for a while.

Interesting tidbit:  Psyllium husk powder is a common ingredient in over-the-counter laxatives.  You might be able to guess, from what I commonly eat, that I’ve NEVER had to buy a laxative.  :p

Nothing Says Friendship

Better than Banana Peanut Butter Muffins…

 

WITH CHOCOLATE CHIPS!  HOW ARE WE LIVIN’, SANCTUARY, GOERS?! 

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Peanut Butter Banana Muffins w/ Chocolate chips Vegetarian Times, March 2007 (Adaptation)Serves 6-12

1/2 c. whole-wheat pastry flour

1/2 c. unbleached white flour

3/4 c. light brown sugar or raw sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 medium bananas, mashed

1/3 c. unsweetened crunchy peanut butter

1/4 c. soymilk, applesauce, or soy yogurt

1 egg replacer (as in Ener-G mixed with water or flax) (optional - these will hold together, as most baked goods, without it)

2 T. canola oil

3/4 c. chocolate chips

1 tsp. vanilla extract

Preheat oven to 350 F. Line a muffin pan with paper liners.  Combine flour, sugar, baking powder & soda, and salt in a large bowl.

Whisk together bananas, peanut butter, soymilk, egg replacer, vanilla, and oil. Stir banana mixture into flour mixture until combined. Fold in chocolate chips. Pour batter evenly between the muffin cups (12).

Bake 18-20 min. or until a toothpick inserted in center comes out clean. Cool on rack for 15 min.  GREAT EATEN WARM….you know, to test and make sure they taste good.

Tropical Fruit Pudding and Hempnut Milk

Sensational Stevia Desserts (nonvegetarian cookbook)

This is a great salad which is pretty easy to make, once you get the pureeing parts done!  The main base is bananas, silken tofu, coconut extract, and stevia.  To one part, I added strawberries and the other, raspberries (my variation).  Also shown in the middle is a mango puree and fresh blueberries and strawberries.  Yum!

The making of hempnut milk:

It looks like I’ll need to strain it a little bit to remove the froth, or maybe that disappears when it cools.  Either way, thanks, Sue, for the maker!  I am going to make tofu tomorrow.

Pancrepes & Biscuits w/ Gravy

Introducing the pancrepe - a cross between a pancake and a crepe.  The best part is that they don’t stick to cast-iron skillets and are sweet, with agave nectar and chickpea flour.  The sauce on top is blueberries with apple juice, stevia, and cornstarch.

Heart of the Home

From Ann Jackson’s book, Heart of the Home, I made soysauge, which was made up mostly of tofu and white beans, plus some spices and miscellanous items such as bread crumbs.  The recipe was tedious and, honestly, not as good as tempeh sausage from Vegan With a Vengeance.  It was tasty, but not worth the effort for me.  The biscuits are from the same book, but they are accidentally broiled; my oven seems to want to be turned off between broiling and baking, so, even if I change the temperature to 450 F from broiling, the heat element on top stays hot.  Luckily, I noticed this before the bread burnt! 

We also had raw apple pie from Raw Food Made Easy for 1 or 2 People, which I prefer to cooked apple pie, and the ingredient list is healthful and short:  walnuts, coconut, dates, apples, lemon juice, cinnamon, and raisins.

B’Nanner Bars

 

La Dolce Vegan!

Great for taking on the go when you have errands or for a snack at work.  The wet mix is made from bananas, ground flax, margarine, and sweetener (I used granulated date sugar), while the dry mix has oat flour and pecans.  The recipe called for frosting these, but I prefer to stay lower in fat and calories and just enjoy the healthiness and simplicity of the naked bars!

Shown here topped with cinnamon.

Banana Oat Bundles

 

Vive Le Vegan

I know Dreena won’t mind that I sexed these up with some hemp and quinoa, adding more nutritional value!  They are a really healthy treat for breakfast or an after-lunch or dinner snack.  The ingredient list is short and preparation easy.

Chocolate & White Chocolate Cookie Bars (gluten-free) & Banana Custard with Maple-Glazed Pecans

 The cookies are a repeat and our favorite chocolate chip bars, from The Best Gluten-free Family Cookbook.    This time, I added white chocolate chips as well.  All of these items are for the NJARA meetup today!

I also made pear cardamom muffins with spelt flour today, from ExtraVeganZa but they didn’t turn out well, sticking to the muffin liners.  Last time I made them, they were fabulous, so I don’t know what the problem was.

The custard is from Sweet & Natural, using the vanilla custard recipe and adding also bananas and maple-glazed pecans.  It’s really hard to tell by the picture, but it thickened nicely and tastes very sweet!