Green Salad with Garlic Mushrooms

Vegan
IMG_1897
Guys! Big news. I’ve decided that once a month I’m going to do a “fun things you should add to your salads post.” It’s going to be epic! I know, right now it sounds kind of boring. But trust me, lately I have been KILLING the salad game. My uni schedule this semester means most days I got home at 2.30pm, with half an hour before I go to work. What does that mean? Salad!!

The best lunch ever.

Salad can easily be the worst meal, or the best. It all depends what you put in it and how you make it. For me, the most important thing is the salad base. If you don’t have a strong base, the rest of your salad will never be able to shine like the star it should be.
IMG_1883
Take careful note of the photo above. Today I used two types of lettuce, washed and whizzed completely dry in my lettuce washer. It must be completely dry! Otherwise your salad will be sad. Two big handfuls for each person please. Next I added half a finely chopped shallot, for some zing. You could add finely sliced red onion if that’s your thing for this element.

Select two of your favourite herbs. Today I used basil (heaps of basil!) and coriander. You can add parsley, mint, dill (although I can’t be your friend anymore if you add dill because I HATE dill irrationally), or any other soft herb you like. Use a small palmful of leaves, and finely chop.
IMG_1900
Now it’s time to add your crunchy elements! I like to add a stalk of celery, half a chopped apple, half a chopped capsicum, and/or some cucumber for the crunchy part of the salad. Today I just used apple and capsicum because that’s all we had. Chop everything into 1cm chunks and throw into your salad bowl.

Next, time for some substantial greens. The best by far is broccoli, but today for the first time maybe forever we were out of broccoli, so I added steamed baby peas and zucchini. If you have time, you can roast the greens in the oven, but today this is an under half an hour salad so steaming will have to do! Chop in half an avocado for creaminess too.

And now for the secret: mushrooms!! Get out your pan, crush a garlic clove in there, add a drizzle of olive oil and fry up a huge handful of them. Mushrooms make an ordinary salad an extraordinary salad. Only add them at the last second because the heat might wilt the lettuce.
IMG_1904

For dressing mix 1 tbsp balsamic vinegar with 1 tbsp olive oil, 1 tsp seedy mustard, and the juice of half a lime. Toss all the ingredients well. I drizzled over a tbsp of tahini as well for extra protein.

YUUUUM. There you have it. The best 20 minute salad in existence. Enjoy! And get excited for next months salad adventures!

One Year Ago: Coconut and Vanilla Ice Cream Sandwiches

IMG_1907

Apple and Date Cupcakes with Coconut Yogurt Icing

Gluten Free, Vegan, Sugar Free

IMG_1853_2 copy-2

Yesterday my beautiful friend Maddie had her twentieth birthday party. Last year I made her this lemon sponge birthday cake and covered it in sugar flowers and told you all how much I love Maddie, if you want to read that. This year I wanted to make the MOST EPIC CAKE OF ALL TIME.

Maddie loves banoffee pie so I decided to make a four-layer caramel mud cake with banana and cream filling and chocolate ganache covering the entire thing. So I got up early, went and bought all the ingredients, whipped up my cake feeling like a casual Masterchef, and as I was cleaning up I found the pound of sugar sitting on the counter. Not in the cake, like it was supposed to be, just relaxing on my counter.

Uuugh. Life’s struggles. I tried to fix it by covering every single layer in a thick layer of more caramel as well as the chocolate and bananas and cream, and it ended up pretty awesome. But I think it would probably have tasted better with you know, sugar in it.

IMG_1868

Lots of people tell me they’re too scared to bake or try my recipes because they might stuff up or they’re not “good enough.” To them I say, I stuff up all the time. Like literally every time I make something there’s a stage that goes wrong somewhere in there. But it doesn’t matter! Try it anyway, and if you have to go out and buy a jar of Dulce de Leche to smother on your sugar-free cake, that’s ok too.

You can never get any better if you don’t try in the first place. Which brings me to these cupcakes. Ever since I made these apple and cinnamon cream cheese cupcakes, I’ve been wanting to make a gluten free AND vegan version that’s just as good as the original.

I was waay too scared for ages because my memory of them was so perfect, I didn’t want a mediocre cupcake to replace it. But finally thought, geez Lil. Just go make the cupcakes already. With the help of My Darling Lemon Thyme‘s gluten free muffin recipe I finally cracked the apple cinnamon cupcake challenge.

IMG_1855

I’m going to go as far to say that these are better than the original muffins. And they happen to be way better for you too! There’s no eggs, dairy, gluten or refined sugar in them at all and they also happen to be super easy to make.

I’m always worried when I make gluten free cupcakes that the texture will be either super powdery, or gluggy, or dense. These weren’t any of these. My sister ate one not knowing they were gluten free and said they were crumbly but moist (mooooooist), like the perfect cupcake. So there you go, the Cake Kahuna has spoken. You can replace the apple with carrot or pear if you want! You could add chopped almonds or walnuts, sultanas instead of the dates, and you can even leave out the icing.

By the way, I am calling these cupcakes but they are technically muffins…But in my mind once it has icing it is a cupcake, so…yeah. They’re cupcake muffins. Have a great week guys!

One Year Ago: Lemon Berry Butter Cake

Screen shot 2014-08-24 at 2.18.14 PM

Apple and Date Cupcakes with Coconut Icing
Recipe inspired from this book
1/2 cup almond meal
3/4 cup fine brown rice flour
1/2 cup potato flour
2 tsp gluten free baking powder
1 heaped tsp cinnamon
pinch of salt

1/2 cup olive oil
1/4 cup maple syrup
2 eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for vegan
3 apples, washed and grated
1/2 cup dates, chopped into chunks

1.5 cups (370g) coconut yogurt (or normal yogurt)
3 tbsp maple syrup
1 tbsp brown sugar (optional but awesome)
IMG_1858_2 copy-2

Preheat the oven to 180C (356F) and line 10 muffin moulds with muffin cups. Whisk together in a bowl the dry ingredients well. In a separate bowl mix together the wet ingredients. Gently fold the wet into the dry and fill the muffin cups 3/4 full. Bake for 17-22 minutes, until golden on top and cooked through. Leave to cool.

Drain the coconut or normal yogurt in a sieve lined with a teatowel for a few hours, to make Labneh. Mix with the maple syrup and brown sugar and pipe over the cupcakes. Once iced, keep the cupcakes in the fridge.
IMG_1838_2

Chocolate and Vanilla Flecked Cream Cake

Raw, Vegan, Gluten Free, Sugar Free

IMG_1764_2
Last weekend, my cousin decided to do the 40 hour famine with his school. In a moment of madness, I decided to do it with him. In my memories the 40 hour famine was never very hard. To be honest all I could really remember is the end of the famine, where I would either make and eat an entire pizza, pot of macaroni and cheese or possibly tub of ice cream, much to my shrunken stomach’s regret. Nothing tastes quite as good as homemade macaroni and cheese when you haven’t eaten for forty hours 🙂

So I started at 8pm, and settled in for a night of babysitting. Babies went to bed, I started binge-watching all their recorded movies, things were looking good. And then…I saw they hadn’t eaten their dessert pizza. It wasn’t just any kind of dessert pizza, it was an Elvis Presley pizza. Layers of caramel sauce, nutella, roasted banana and chocolate crumble, covered in sugar. A little voice in my head said ‘no Lil! You’re only forty minutes into your famine!’ But a much louder voice said ‘NOOOOM NUTELLA BANANA ERMAGEEEERD’ and the next thing I knew, half that pizza was chilling in my tummy.

I wasn’t even hungry! I don’t even like dessert pizzas (except this one was pretty good). It just goes to show that deprivation never works. Especially if you haven’t actually raised any money, and therefore have no reason to continue the famine…
IMG_1758_2
That story doesn’t really have much to do with this chocolate cashew cream cake, I just had to alleviate my conscience somewhere. I did warn you all with my rhubarb cinnamon cream cake that there would be many more cashew cream cakes to come now that I’ve discovered how good they are. And to be honest, what with dumpling month going on this past four weeks, there has been a serious lack of chocolate on here.

This cake was inspired by that nutella pizza in a way, because I continued with the hazelnut and chocolate theme, sans banana. If I was Elvis Presley, there would also be caramel and peanut butter involved, and I would have to deep-fry the whole thing as well…when I was eating it I actually imagined how good it would taste with peanut butter, so I’ve made a little recommendation in the recipe if you want to take it down that route!
Screen shot 2014-08-19 at 12.13.55 PM
Sorry this is so late by the way! This post took me a lifetime to actually put up once I’d planned on making it. Normally I post every weekend, by the latest Monday morning. I had grand plans to finish all my uni work and go to bed early on Friday, waltz in to my kitchen on Saturday morning and blend this up in no time, chill it, cover it in ganache, go out and get myself a new job, and photograph this cake on Sunday morning, possibly drinking a green smoothie at the same time.

But…Friday night ended up being Beyonce night and I ended up not getting home on Saturday morning until 5am…I got out of bed at 10am, dragged myself to a job interview, zombie-stumbled home, fell on my bed on the way to the shower, ended up falling asleep for five hours, fell off my bed on to my phone which thankfully alerted me to wake up, washed my face, stumbled to babysitting and died on their couch.

IMG_1799_2

And then it rained for three days and the light was so terrible I had to wait until Tuesday to photograph the cake! That’s why there’s no process shots, the light was literally so dark my camera couldn’t even find a focus point. So anyway! Here it is. It is seriously delicious. I just ate a huge piece instead of going to the gym, and it was perfect. You can keep it in the freezer or the fridge, both are seriously yummy. 

I had cocoa butter in the fridge, which I used to make my own chocolate both for the filling and topping. If you want a short-cut version, buy a good-quality vegan sugar free block of dark chocolate. (But making your own is super easy!) After eating the different layers, I realised you can’t taste the difference strongly enough to warrant the extra mixing bowl! But if you like the look of layers by all means, take out a few scoops of the filling before mixing in the melted chocolate 🙂 Have a great week guys!!

One Year Ago: Banana Chai Cupcakes 

Screen shot 2014-08-19 at 12.16.11 PM
Chocolate and Vanilla Flecked Cream Cake:
For the Base:
1 cup hazelnuts, lightly crushed
1 packed cup pitted dates
1 tbsp coconut oil

For the Middle:
3 cups raw cashews, soaked overnight in cold water
3/4 cup (185ml) coconut oil
1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon
1/2 vanilla bean, seeded
Optional: 100g smooth peanut butter

50g cocoa butter, melted
50g raw cacao
50g raw honey

For the Topping:
100g cocoa butter, melted
100g raw cacao
100ml raw honey
200ml coconut milk (organic and full-fat is best)

IMG_1819_2

Start by lining a 23cm tin with baking paper. Blend the ingredients for the base until a smooth dough forms. If your blend is crappy like mine, make sure to crush the nuts and cut up the dates first, and blend in batches. Press into the bottom of the tin and keep in the freezer until ready to fill.

Wash your cashews under cold water and drain well. Blend with the coconut oil, honey, lemon and vanilla bean seeds. Either remove a few scoops now to make separate layers, or just make one chocolate layer.For a peanut butter layer, blend the peanut butter with half the mix now and set aside. Mix the 50g cocoa butter, cacao and honey together until smooth and runny. Blend this into the cashew mix and pour into the tin. Smooth over and leave in the freezer until ready to top.

To make the ganache, melt the cocoa butter slowly and stir in the cacao and honey. Stir until smooth. Stir in the coconut milk and pour over the cashew cream filling. Now keep the cake in the fridge for at least 4 hours, until ready to serve. It’s very rich so serve in small slices! Enjoy 🙂
IMG_1775-2

Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

IMG_1623_2
Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
IMG_1615
The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
IMG_1642
My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago: Berry and Lychee Vanilla Yogurt Cake
IMG_1636_2

Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
Screen shot 2014-08-04 at 6.07.54 PM
Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
IMG_1659

Chocolate, Blueberry and Banana Ice Cream Cake (raw and vegan!)

Raw, Vegan, Refined Sugar Free, Gluten Free
IMG_1459
I’ve been eating ice cream cake and listening to this song on repeat all morning. Faded pajama pants, woolly socks, green tea and Thelma and Louise – one of those kind of mornings. It’s a beautiful day outside too. I can see the sunlight literally pouring through my window, catching the dust. I know I should go outside and do something productive, but it’s just one of those days.

One of those ice cream cake and woolly sock days.
IMG_1436_2
I’m one of those people that likes to be active literally all the time. I like to fill my days with work and nights with fun and fall into bed exhausted at the end of the week, drifting to sleep instantly.

I like to ignore the parts of life that are not so pleasant by distracting myself; by filling my life with “things.”

A few weeks ago something ended with a special someone, and instead of crying with Adele playing and eating ice cream by myself for a week, I just shoved my heart deep down inside and got on with life – more than that, poured myself in to each day so that was barely time to pause and think.
IMG_1451
As a tactic it actually did work quite well, for a while. Until I had one of those woolly sock days. And now I guess I feel a little…lost. Not sad, no. No regrets or anger. Just a little disconnected, drifting. So I’m eating ice cream cake. And listening to Bon Iver. And watching Thelma and Louise, which I personally think is possibly the best movie ever.

I think we all forget that sometimes, you need to eat ice cream and watch movies. It’s good for spiritual health, and for discovering which of your socks are the warmest and which are sneakily not very warm. This ice cream cake is so good, I keep squirrelling away slices to eat at every hour of the day and night. I couldn’t get a complete photo of it because I ate a slice in the middle of the night before it was even frozen!

The bottom is a rich and creamy avocado chocolate cinnamon ice cream, followed by a blueberry and coconut cream layer, followed by vanilla flecked banana. Soooo good! And you can sub in cashew cream for the coconut to make it completely raw and vegan! You can have your cake and eat the whole thing too 🙂

One Year Ago: Black Bean Avocado Fudge Brownies

IMG_1437
Chocolate, Blueberry and Banana Ice Cream Cake:
2 perfectly ripe avocados
4 tbsp raw cacao
4 tbsp maple syrup or soaked dates
2 tbsp almond milk
1 tsp cinnamon

1 cup fresh or frozen blueberries
1/2 cup either coconut yogurt, cream or cashew cream
2 tbsp maple syrup

2 frozen bananas
1-2 tsp vanilla extract
1-2 tbsp almond milk

IMG_1470
Line a 20cm cake tin with baking paper, to make it easier to remove later. Blend together well the avocado, syrup or dates and almond milk. Blend in the cinnamon and spoon in to the ice cream tin. Smooth the surface and freeze for at least 20 minutes before pouring on the next layer.

Blend together the blueberries, coconut or cashew cream and maple syrup. Pour over the avocado chocolate layer and freeze for at least two hours.

Blend together the frozen bananas, milk and vanilla until creamy. Pour over the blueberry layer and freeze the whole cake for at least 4 hours before cutting and serving. Serves 8-10.
IMG_1467

Crispy Chilli Tofu Rice Paper Rolls and a Small Rant

Vegan, Low Fat, Gluten Free
IMG_1415
This week a very small thing happened that made me sad, and then it made me quite angry. Someone posted a judgmental comment on my Instagram! Don’t worry, this happens all the time. Mostly I laugh, and show my friends. Sometimes I troll them and write something dumb on their Instagram. Usually I just ignore it and feel mildly flattered that people take the time to comment on my photos at all.

But this particular thing upset me because it was a judgment about the fact that my photo of breakfast had eggs in it. Yes, I do eat eggs. I’ve never claimed to be a vegan here or on any other internet space, but I completely understand why one might think I am vegan when so many of the things I eat and make are animal product free. (Plus I also hashtag all my vegan photos a ridiculous amount of times – #veganfoodshare #vegansofig #bestofvegan and my possible favourite/most dumb of all hashtags #healthyveganfoodshare)
IMG_1398
But I really hate when people criticise others (period) but more specifically when they bring judgment to an aspect of that person’s lifestyle choices, when that person is obviously making a conscious effort and doing what they can already. It doesn’t achieve anything except encourage that person to become defensive, and usually to defend their actions even more than they normally would. I’ve noticed ever since that this kind of thing isn’t confined to veganism or just dietary choices; it transcends every social choice we make.

In case I’m not make sense here’s an example – if someone talks about how they’ve started recycling and how it is easy and everyone else should too, there is always that person that points out “Well you use a washing machine which is a huge waste of water resources!” What? Why does one thing cancel out the other? Why must making the decision to recycle suddenly transform someone into an environmentalist responsible for every aspect of their lives having a negative impact on the planet??

This happens when I say I am a vegetarian all the time. “But you eat yogurt. And eggs.” “But you eat tofu made of soybeans which means you kill monkeys living in the rainforest.” “But you use dishwashing liquid so you kill sea life” and the list continues. This kind of thing is so unproductive I almost can’t give a polite reply anymore.

I really care about animals. I mean I really care. I rarely have to justify it to the people I know because it’s obvious. I see those ads on the back of buses protesting against live animal export and I cry on the street like a baby. But I never ever look down on my friends and family for eating meat, or buying leather, or any decisions they make. Why? Because it isn’t my place, and it achieves nothing. It reinforces the stereotype that vegetarians and vegans are extremists and should therefore be silenced or ignored.
IMG_1409
I believe that if the people I care about, and the rest of the world for that matter, properly understood how cruel and self-serving the meat production industry has become, they would give up meat in a heartbeat. Wilful ignorance is probably the most dangerous thing our generation possesses, because it affects all of us on so many levels. I’m guilty of it myself. I know in my heart of hearts that eggs come from chickens, and yes I only eat free-range organic, but there’s still hundreds of male chicks bred each year for laying purposes that are killed.

The only thing that can actively change people’s minds isn’t judgment or criticism, it’s education. When systems of cruelty and oppression are properly exposed, 9 out of 10 times people will find they cannot live with the knowledge that they are an active and thriving part of that process. I don’t eat meat because I am fully aware of the cruelty animals are treated with in the meat industry, and I can’t justify it to myself anymore. Sometimes I wish I could just scream this at people to see what is staring them in the face, but I don’t. They would think I was crazy! Instead I try and educate them – recommend books, movies, explain the truth behind the industries at work. I never pass judgment because it just shuts people out, which is exactly what happened on my Instagram.

I didn’t agree with the comment. I didn’t stop eating eggs, instead I felt insulted and riled. I didn’t think about what that person was trying to say, which is that the egg-laying industry is poorly constructed and impossibly cruel to chickens. Something I identify with! If they had started a discussion and explained why they don’t eat eggs, things could have turned out differently than how they did.

Have a lovely week everyone!! PS I made rice paper rolls inspired by My Darling Lemon Thyme and they are delicious!

One year ago: Mixed Berry and Honey Frozen Yogurt 

Screen shot 2014-07-07 at 5.08.57 PM
Crispy Chilli Tofu Rice Paper Rolls – inspired from here
1 packet large rice paper roll sheets
2-3 bunches thin vermicelli noodles
250g firm tofu, cut into 1cm by 1cm strips
2 tbsp chilli oil (olive oil with 1/2 tsp chilli flakes)
1 carrot, very finely sliced
2 tbsp white vinegar
1 tbsp caster sugar
large handful of butter or iceberg lettuce, shredded
handful of thai basil
handful of mint
1 avocado, sliced into thin strips

For the Sauce
1 tbsp soy sauce or tamari for gluten free
1 tbsp Chinese black vinegar
1 tsp palm sugar
1/2 a birds eye chilli, finely sliced
1 shallot strip, thinly sliced.
IMG_1408
Mix all the ingredients for the sauce and set aside.
Place the carrots in a small bowl and mix the vinegar and water together. Pour over the carrots and leave to pickle for at least 20 minutes.
Shallow fry the tofu strips in the chilli oil until golden on each side.
Cook the vermicelli according to packet instructions. Have all your filling ingredients at the ready!
Place three plates out in front of you, and all your bowls of filling in front of that. In the plate on the far right, boil a kettle of water and pour enough water in so that the plate isn’t overflowing, but you can submerge a rice paper sheet.
Gently dip the sheet under the water, using your fingers to stop it curling in on itself. Once dunked transfer it onto the second plate. Lay a few sprigs of basil and mint in the centre of the paper, followed by a small tangle of vermicelli. Lay a strip or two of tofu, two pieces of carrot, a piece of avocado and some lettuce on top. Take up the bottom of the circle closest to you and pull half way up over the ingredients. Keeping it in place with a finger, take the top half of the circle and fold down to cover the rest of the ingredients. Peel the left hand side of the circle firmly up and pull tightly to the right, over the ingredients. Now continue to roll the roll towards the right, until the rice paper roll is completely rolled. Place on the plate far on the left and repeat with the remaining ingredients. Makes about ten. enjoy them fresh!
IMG_1392_2

Banana and Cinnamon Chocolate Cream Pie (raw and vegan!)

Vegan, Raw, Gluten Free and Refined Sugar Free
IMG_1237IT’S MY 100TH POST!! WOOH!
Guys, it’s happened. I finally made a banana cream pie. To say I’ve been thinking about making this for a while would win the understatement of the century award. I’ve had a little note in my phone saying “vegan banana cream pie!” for literally two years now. I never got around to making one because a) basically everyone and their grandma already has a recipe for it and b) I was scared it wouldn’t be nice enough to justify making a whole pie with no apparent purpose 😦 

But then I thought about it, and I knew there was a safe chance I would be able to eat the whole pie myself. Soooo vegan and raw banana cream pie time! And guess what, it’s probably the nicest thing I think I’ve ever made. I made it this morning, and literally half of the pie is already gone. Me and my sister demolished it

 IMG_1201_2
There’s so many good things going on in this pie. The base is packed with desiccated coconut and raw cacao and nuts for all those good omegas. Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing. End of story.
Screen shot 2014-07-03 at 1.42.43 PM
Guys, I’m really happy right now. This is almost as exciting as when I cracked the avocado brownie mystery. Or figured out the perfect vegan scones. Banana cream pie is kind of the most amazing dessert ever and I never even knew it. I never even tried it before. Who knows? I may have just created the most sacrilege, awful version of banana cream pie ever heard of. But I seriously doubt it 🙂

This is what you should make for your cynical bacon loving friends who think vegans, and especially “raw” vegans, are extremist crazy people. Just grab a big spoon of pie and waggle your finger at them as they rant at you and say “uh uh, shhh now, here you go” and shove that pie right in their pie hole. They will be forever grateful to you ❤ Have a great weekend everybody xx

One Year Ago: Gluten Free Pear and Hazelnut Muffins

IMG_1228
Banana Chocolate Cinnamon Cream Pie:
Base –
1 cup dried organic apricots, briefly soaked in warm water
1/2 cup walnuts, crushed
2/3 cup desiccated coconut
3 tbsp raw cacao powder

Filling –
2 ripe firm bananas
1-2 medium, perfectly ripe avocados
2-3 tbsp maple syrup or agave nectar
1 tsp cinnamon

1 can full-fat coconut milk or cream
~ for fully raw use 1 cup cashew cream instead of coconut ~
3 tbsp maple syrup
1-2 passionfruit, for topping
IMG_1233_2
Process all the ingredients for the base in a food processor until combined. Press into a 21cm or small pie tin firmly with your fingers. Keep in the freezer while you make your other elements.
Slice the banana and lay in circles on top of your crust. In between each stage try and keep the pie in the freezer so you keep its shape.

Blend the avocado, cocoa powder, cinnamon and maple syrup until smooth and creamy. Sweeten according to your own tastes, but this was enough for me. Spoon this over the banana slices and smooth down well to cover all the banana pieces and form an air-proof barrier.

I used coconut yogurt – blend with the maple syrup and spoon over the chocolate cream. For coconut cream, keep the can in the fridge over night. Take out in the morning and spoon off the thick cream that has formed at the top. Whip this with the honey until fluffy.

Top with the passionfruit and keep in the freezer until ready to serve. Don’t leave it too long, you don’t want to freeze it solid! You can make it ahead of time and keep it in the freezer, then the fridge for the hour or two before you serve it. Enjoy! Serves about 8
IMG_1223