Banana Cream Pie(sorta)

Okay so, if it's not evident already, I love bananas, and will come up with any excuse at all to make some kind of delicious dessert that uses them. Thus, when my friend Mike forgot the apples we were going to use to make Caramel Apple Pie, I decided we would use the fast-ripening bananas to make vegan banana cream pie instead.

I veganized the recipe found here and used the pie crust recipe from the strawberry rhubarb pie. It turned out pretty good, although next time I may just bake the crust and refrigerate the topping, as this will get rid of the weird skin on top. Or so the internet tells me D:

Banana Cream Pudding Pie

9" pie crust
3/4 cup white sugar
1/3 cup all-purpose flour(I used whole wheat flour)
1/4 teaspoon salt
2 cups soy milk
4 1/2 tsp egg replacer + 6 TB warm water(equivalent of three eggs)
2 tablespoons earth balance or other margarine
1 1/4 teaspoons vanilla extract
4 bananas, sliced


1. Preheat oven to 350 degrees Fahrenheight. In a saucepan, combine the sugar, flour, and salt. Add soymilk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.



3. Layer the sliced bananas in the bottom of the pie crust and pour the pudding mixture over the top.



4. Bake for 20-30 minutes and transfer to the refrigerator until solid and completely cool.

SutoRAWberry Rooobarb Pie

I went to the Farmer's market today with two of my friends and we decided that something that NEEDED to be made was Strawberry-Rhubarb pie. So, using the pie crust recipe from this book, and the recipe from here, I think we managed to put together a pretty little number.

Strawberry-Rhubarb Pie

Crust Ingredients

1.5 cups all-purpose flour(or 1/2 white 1/2 wheat)
1 TB sugar
1/2 tsp salt
1/4 tsp baking powder
1/3 cup vegan, non-hydrogenated shortening
1/4 cup cold water, plus 2 TB if needed
2 tsp apple cider vinegar

I used my break maker for this, so I just put the wet ingredients in on the bottom, and the dry ones over it. I put it on the dough cycle, and checked after 15 minutes to break up some of the shortening and make sure it was forming into a ball correctly. If you want an open cobbler type thing, you can make one, but we made two to do a lattice pie :D


Filling Ingredients

3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie

1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.



2 Turn into a pastry lined pan. Top with the lattice strips pastry, trim the edge, and crimp the top and bottom edges together.






3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Banana Split Cookies!

I suck at posting :/

I guess working in a bakery killed my desire to bake. Anyway, I've cut down to once a week at Everyday Gourmet, so now I have time to cook again! Yesterday, I had an outrageous desire for something filled with bananas! I bought a bunch of bananas, and so did my roomate, so altogether we have about 4,567. Someone needed to do something about this, so I took it upon myself to make banana cookies.

Though these technically only contain about 3/4 of banana split ingredients, I thought the chocolate ganache on top made them look like a banana split, so that's what they're called! I made up this recipe myself, and I'm really happy about how it turned out.

Banana Split Cookies

-1 large banana
-1 cup Earth Balance or other vegan margarine
-3/4 cup brown sugar
-3/4 cup granulated sugar
-2 tsp vanilla

-2.5 cups unbleached flour/ spelt flour
-1 tsp baking soda
-1 tsp salt

Ganache

-Vegan chocolate chips
-Soymilk

1.) Preheat the oven to 375 degrees Fahrenheit. Smash the banana with a fork or electric mixer in a large bowl until it is very mushy and has a paste-like consistency. Add butter, vanilla, and both types of sugar to the bowl and beat until sugar has been creamed into the butter.

2.) Combine the flour, baking soda, and salt in a bowl, and little by little add it to the wet mixture until it forms a dough.

3.) Scoop the dough onto ungreased baking sheets with an ice cream scoop or large spoon, and bake for 10-15 minutes or until the cookie edges are slightly browned. Flatten if necessary.

4.) Combine soymilk and chocolate chips and warm in the microwave for 1-2 minutes or until it resembles a thick, chocolatey mixture. Drizzle over top of the cookies and let cool.