So as you can see, this banana split does not have ice cream, chocolate sauce, or whipped cream, and it is entirely raw. What you cannot see, however, is how delicious it is and how much it tastes just like a decadent banana split. It is creamy and flavorful and healthy and I could eat it every night! No need for any other type of dessert – this one does it all!
- 10 dates (I prefer medjool), pitted and halved
- 1/2 cup cashews
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/4 cup cocoa powder
- 2 T maple syrup
Place all ingredients in a food processor and process until forms a big clump.
Remove from processor and press evenly into the bottom of pan that is lightly greased with a tiny bit of coconut oil or covered with parchment paper. I used an 8x6x2″ pan, but you can use a regular 8×8″ pan (the layers just won’t be as thick).
- 3/4 cup cashews (soaked overnight in water unless you have a vitamix or other powerful blender)
- 1/2 cup frozen blueberries
- 1/2 cup frozen strawberries
- 2 T maple syrup
- 1/4 cup water
Blend until smooth.
Pour over brownie layer. Smooth out.
Place in freezer while making last layer.
- 1 cup cashews (soaked overnight in water unless you have a vitamix or other powerful blender)
- 2 T maple syrup
- 2 bananas
- 1/4 cup water
Blend until smooth. Remove pan from freezer and gently pour on top.
Freeze at least 90 minutes.
Remove from freezer and let sit for at least 20 minutes before cutting into squares (it definitely tastes best when it is not frozen). Can be kept in freezer or in fridge if you prefer it very soft and don’t want to have to wait each time for it to defrost a bit.
Just because it is perfect as is, doesn’t mean you can’t add vegan whipped cream and chocolate sauce. Necessary? Not at all. But a bit more indulgent? Why not?
Who needs popcorn shrimp or popcorn chicken? This popcorn tofu is so delicious it instantly became a new family favorite! It’s hard to understand why anyone would need to eat any other kind, especially since this is not only amazingly yummy, but also cruelty-free! It just shows how vegans can eat better, healthier versions of just about everything non-vegans eat!
- 1 14 oz package extra firm tofu, drained
- 3 T safflower oil
- 4 T ener-G egg replacer
- 1/2 cup + 4 T water
- 2 t vegan stock powder, such as vegebase
- 2 T soy sauce
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 cup nutritional yeast
- 1 t dried thyme
- 2 t onion powder
- 2 t salt
- 1/2 t pepper
- 1 t dried oregano
- 2 T agave
- 2 T dijon mustard
- 1 t chopped fresh mint
A baby watermelon works perfectly to press tofu!
Cut tofu in half widthwise and then into 12 cubes, so you have 24 cubes total.
Combine the egg replacer, water, vegebase and soy sauce in a bowl.
Combine the flour, cornmeal, yeast, thyme, onion powder, salt, pepper, and oregano in another bowl.
Dip the tofu cubes one at a time into the “egg” mixture and then into the flour mixture, and repeat so each piece is dipped into both twice.
Heat 2 T of the oil in a large frying pan over medium high heat and when hot, add the tofu. Cook about 4 minutes per side, until golden. You may need to add the remaining T of oil when you flip the tofu.
Drain on paper towel and let cool at least 10 minutes before serving.
For the sauce, combine the agave, mustard and mint.
My daughter just returned home from a summer program and as usual, even though we were assured that they would provide vegan options in the dining hall, they left much to be desired. They put cheese on the vegan burgers, honey in the sweet and sour tofu, and while it is vegan, it is still disturbing to me – high fructose corn syrup in the rice. Yuck! So, needless to say, she ate most of her meals off campus. Her favorite vegan find was a blueberry tea bread at Blue State Coffee. She raved about it and asked me to try to make it as soon as she got home. This is what I came up with. Although she said it was not exactly like Blue State’s, I was so thrilled that she really liked it and said she wants me to make it all the time. I will be more than happy to do so as it is very easy to make and also quite healthy. To make it even healthier, you can certainly use all whole wheat pastry flour (the end product will just be more dense) and omit the sugar topping (which will not change the taste at all but just leave out the tiny crunch). I am grateful to Blue State for their vegan options and for helping me to find another quick breakfast for those very early school day mornings. I plan to bake a bunch of loaves, slice them, and freeze them, so they will be ready all the time for either defrosting the night before or a quick 10 seconds in the microwave that morning! Yum!
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 2 t baking powder
- 3/4 t salt
- 2 T ground flax seed mixed with 5 T water
- 1/4 c plus 2 T non-dairy milk
- 2/3 cup maple syrup
- 3 T coconut oil
- 2 t vanilla
- 2 cups frozen blueberries
- 1 T sugar
Preheat oven to 400 degrees.
Lightly grease a loaf pan.
Place first 9 ingredients in a large bowl and mix well.
Fold in blueberries.
Spoon into pan and smooth the top.
Sprinkle with sugar.
Bake 55 minutes.
If you want an easy recipe for a rich, chocolatey dessert that literally melts in your mouth you have come to the right place! This is definitely one of my very favorite recipes and it was such a pleasure to create! It came out perfectly the first time I made it. The exact right amount of lavender, the perfect texture, just the right ratio of crust to filling – it all came together better than I ever expected on a first try. I find lavender can be tricky to work with. If you use too much, it is overbearing – if you use too little, you can’t taste it at all. In this recipe, the lavender is just as it should be – a delicious hint of the aromas of Provence. Chocolate and lavender is one of my favorite pairings. I know I will be making these tartlets again and again!
- 1/2 cup vegan graham cracker crumbs
- 1/2 cup whole wheat pastry flour
- 2 T cocoa powder
- 3 T maple syrup
- 5 T coconut oil
- 1 cup non-dairy milk
- 2 T dried lavender buds
- 12 oz vegan chocolate chips
- 1/2 t maple syrup
- 1/2 t vanilla
- 1 T coconut oil
- 8 oz firm silken tofu
Preheat oven to 350.
For the crust, combine the first five ingredients in a medium-sized bowl.
Lightly oil an 8×8” pan and press the crust down into the bottom of the pan.
Bake for 12 minutes.
Put the tofu in a food processor, or beat with hand mixer until smooth. Set aside.
Heat non-dairy milk over medium high heat until just starts to boil. Add lavender, reduce heat to low, and simmer 10 minutes.
Return “milk” to pan and over medium heat, add the chocolate chips and coconut oil and stir until all chocolate is melted and it is smooth.
Remove from heat and stir in tofu (should be about 1/2 cup), vanilla and maple syrup.
Pour over crust.
Refrigerate until firm – about an hour.
Cut into 16 or 32 squares, depending on how big you like each serving.