Great Grandma Leila's Banana Cream Pie- Vegan Style

Happy Mother's Day.  I miss you Grandma.
My great grandma was once one of those women who baked her own bread and didn't know what a microwave was.  Once she got a microwave, and a taste for convenience, she loved it.  Long before my time, my grandmother was a nurse in mental hospital and worked nights.  Her husband worked for PG&E (the electric company).  They also had a cattle ranch.  Grandma Leila never would have considered complaining about this schedule, but this is what she used to do:  Work all night, come home, make breakfast and pack a lunch for Grandpa Lee, hay the cows, go to sleep for a minute, do any other ranch tasks, make dinner, keep the house clean, go to work for a full night shift, repeat.

If anyone deserved a microwave and food that came in boxes, it was my Grandma.  There are flavors that I miss that come with her cooking but come from packaged things that have ingredients I don't eat, and it makes me miss her and the experiences of being in her kitchen.

Then I discovered PETA's I Can't Believe it's Vegan list.  I couldn't believe that Jello pudding and Keebler pie crusts were vegan!  I headed right to the store to get what I'd need to make Grandma's banana cream pie!

Banana Cream Pie

1 Keebler cookie crust (or make your own with vegan graham crackers and buttery spread)
3 Bananas
1 large package Jello vanilla pudding (not the banana flavor, it's too fakey)
2 cups cold soy milk
1 package soy whipable topping (this and the soy milk are all I changed- she used to use Dream Whip)

This couldn't be easier.  Slice the bananas and line the bottom of your pie crust with a single layer.  Reserve the other slices.  Feed a few slices to a baby if you have one, she'll love it.  In a stand mixer or hand held mixer, combine the cold soy milk and Jello pudding package.  The stand mixer is easy because you can just kind of walk away and play with the baby while she eats banana slices.  You want that gelatinous consistancy that you expect with pudding.  Add the rest of the bananas and let it mix some more.  They will stay chunky, but also get mixed in.  Pour the pudding into the pie shell and refrigerate for about three hours.  Whip your soy whipable topping until it is light and fluffy, and then spread over your pie.  You can then refrigerate and it will keep for a few days- but it probably won't last that long!

Cooking, Cooking, Cooking, Worrying

I have been making so many delicious meals lately and yet I haven't had time to take pictures, upload pictures, or write down recipes.  My husband just lost his job and has rightly commandeered the computer for job searches and emails.  Another result of this change is that I have been making elaborate home meals using what we have so that we are not even tempted to go and spend money on prepared food.

Here is a list of some of our meals lately:
*Pecan and Mushroom Burgers with fresh peaches on sourdough bread and sweet mustard.  Served with crispy chard and maple butter carrot matchsticks.

*Vegan sushi with wakame, tempeh, wasabi peas, macadamia nuts, and my secret recipe "salmon."

*Calzones with homemade oniony dough filled with spinach, roasted peppers, artichoke hearts, and Italian Field Roast Sausages and homemade sauce.

*Black bean, taco-flavored tempeh, zucchini and mushroom burritos with homemade tortillas.

*Various tempeh and tofu scrambles with every scrap of "leftover" veggie bits from other meals.

*Corn and potato chowder with arame and fennel.

*Homemade chocolate and maple glazed donuts.

*Oatmeal with dried cherries and almonds.

There's more, but I can't think of it all now.  As a stay at home mom, my husband's job loss has lead me to want to do my job outstandingly (not that I think I'm going to get fired).

As far as the unemployment goes, we are trying to look at things in a positive way and are hoping this is our push to move on from Alaska and either closer to our families or off to Hawaii.  As one of my friends says, "What is your problem with the contiguous United States?"  I don't know.  I think we just like extremes.  If you know of any geology jobs anywhere (we are extremely open-minded right now), feel free to pass them on.

My grandpa's reaction was definitely the sweetest so far:  He immediately asked if we needed money, and I told him we would be fine for a while and will hopefully not need to borrow from him (he has so little as it is, that makes the offer all the sweeter).  After we hung up, he called back and said that when my uncle was a baby he was going to be called back by Army reserve and my grandmother became so stressed that her milk "turned sour."  He said that milk is so important to my sweet daughter that I just have to think positively and not stress out.  He ended up not having to go to war, and he assures me that this will turn out being a good thing for us in the long run.  I can't help but smile with a grandpa so wonderful.

Some day I will post recipes again, and tell the great fish-tales of my swimming baby.  For now I have to pass off the computer for a bit.

Short Book Review... Good and Bad News

Well, I wish I loved this book more, because it's one of my birthday books...


I started going through The Spunky Coconut Cookbook and have had a mixed response to it.

On the one hand, it does have some yummy recipes.  I made the chocolate silk pie (the base is avocado!) and my darling husband is totally in love.  We hadn't even finished it before he was asking when I was making it again.  The recipe turned out creamy and delicious and I will definitely be making it again.  There are some other great recipes that I am sure I will like as well for savory dishes like "Funa" fake tuna salad made with tempeh and a raw carrot cookie recipe that uses the leftover pulp from when you make carrot juice (I love that because I hate wasting all that fiber when I make carrot juice).  In addition to these recipes, she has instructions on how to make your own nut milks and store them, which I think is really awesome.

However, I am a bit put off by the author's ideas about what constitutes "healthy" or "environmentalism."  I have read again and again lately how big an environmental impact factory farmed meat has, yet she advocates the use of "beef gelatin" in her ice cream recipes.  I know.  I can skip those or substitute a plant-based gelling agent.  So other than that one thing I guess I am okay with it.  Also, there are recipes that use eggs and other meats (primarily chicken) that I am ignoring for now but might look at to veganize at some point.  Mostly I think I was disappointed because it's not what I expected.  I thought it was going to be all coconut recipes with coconut oil, coconut flour, coconut milk and shredded coconut featuring predominantly.  This is not the case.  Coconut oil is the preferred oil in these recipes, but is not present in all of them.  I also thought it was a baking book, so I didn't realize that even though it didn't specify that it was meat free, I just figured it would be.  I know what happens when I ass-u-me.

All in all, there are some good recipes, and if you do eat meat and/or eggs, you might love all the recipes.  Lately I don't like a cookbook that I can't pick anything from and just make, but that's why I have Veganomicon, Vegan Brunch, The Complete Vegan Kitchen, The Uncheese Cookbook, Vegan Cupcakes Take Over the World, Vegan With a Vengeance, Vegan Cookies Invade Your Cookie Jar, The Flying Apron's Gluten-Free and Vegan Baking Book, Skinny Bitch in the Kitch, Skinny Bitch Bun in the Oven and This Crazy Vegan Life.

Wow, writing and linking that all out make me realize I have to stop coveting other cookbooks and start getting to business on the ones I have.  I have thought about doing a Julie/Julia project type blogging miniseries where I pick one of my books like Veganomicon or even one of the desert books and cook through the whole thing within a time frame and blog about my experiences.  Might be fun.

Vegan Donut Cupcakes: Challenge Accepted

Okay Christina, here is my best attempt!

I used this recipe and cut it in half and veganized it with direct replacements.  Next time I think I want to make these with cardamom and put powdered sugar on top of them.  I don't know why, but the texture just makes me want them to be cardamom-y.

Ingredients:
1/2 cup Earth Balance buttery spread
3/4 cup evaporated cane juice (sugar)
1 cup soy milk
2 tsp apple cider vinegar
2 Tbsp flax meal
1/4 cup water
1 tsp vanilla
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 cups flour

Method:
Preheat oven to 350 degrees and spray cupcake pan with coconut oil or whatever spray oil you like.
In the stand mixer, I creamed the butter and sugar together at medium speed.  While that was going, I mixed the flax and water in a small cup so that it could get gelatinous.  I also mixed the soy milk and vinegar so it could curdle (like buttermilk).  After the butter and sugar were well mixed, I added both mixes I had just made and then the vanilla.  I let that all mix on medium while I mixed together my dry ingredients.  I mixed that dry mixture in 2 batches and mixed only until it was combined (next time I think I would hand mix in the dry ingredients just to make sure it was combined but not overworked).  I used an icecream scoop to fill the cupcake pan and made them really big and ended up with 11 instead of 12.  Oops.  The dough was very sticky, so the texture made it hard to get level scoops.

Bake for 20 minutes.

Next I was left with topping decisions.  I ate one directly out of the oven just to get an idea of what I was dealing with.  Ohhh... I could eat them all like this.  Instead, I decided to dress up three of them.

Chocolate Icing:
1/4 cup chocolate chips (I use Tropical Source)
1 Tbsp maple syrup
1 Tbsp soy milk

Microwave these ingredients for 10-20 seconds then stir until smooth and dip cupcakes into glaze.

I personally like them better without the glaze.  If I had some strawberries I would macerate them with powdered sugar and cut the cupcake in half and cover it in sugared strawberries.

Anonymous...

I will admit, I get pretty excited to have "followers" of my blog, because it's pretty easy to feel like I'm spending my precious minutes typing for no one other than myself, which is entirely possible.  That said, having an outlet to in any way publish my writing is reward enough.

Anyway, I just saw that a friend linked his blog on facebook, so I decided to take a look and became a follower.  I had the option to "follow publicly" or follow anonymously.  It made me wonder, do I have anonymous followers?  Seven is a great number, and I'm thrilled with each of you, but I can't help but question who else in the intertubes is reading this.

If you feel so inclined, you can let me know anonymously if you are out there.  In fact, to encourage comments on this post, I will ask if there are any requests.  I have been wanting to write about my experiences with my daughter's infant swim class and infant swimming overall because it is fascinating to me and other people often are shocked that the class is for babies as young as 4 months old.  I also would love inspiration for a recipe.  If you have a meat recipe that you would be interested in a veganized version of or if you have a vegetable that you don't know how to tackle, see if I can help.  I like problem solving in the kitchen and pretty much pretend that every meal is an episode of Iron Chef or Chopped.

Okay, it's late at night and I have a silly book to read on the nightstand and I would hate to neglect it.

Jamie Oliver's Food Revolution

The night that the preview episode of Jamie Oliver's Food Revolution aired, the show was interrupted to announce that the health care bill had passed.  My thought, "Get back to the REAL change in health care that Jamie Oliver is trying to start!"

I am very focused on nutrition, I'll admit it, and even though universal healthcare (not the health care bill that was passed) is a dream of mine, I don't see that happening any time soon.  When I see an actual change, then I'll be interested.  Better nutrition will also happen the same way I suppose though, because it's not something that can be changed overnight or with one British chef and his adorable accent (I just want to pinch his cheeks and muss up his hair!).

Sadly, as the show has progressed, I'm seeing that even this "revolution" is really just tiny baby steps in the right (?) direction.  At first, Jamie condemned the fried chicken, pizza, and french fries being served up in the school of Huntington, WV and I was right behind him.  But when his solution was chicken drums made from scratch, spaghetti and meat sauce with cheese on top, and most recently sloppy Joes (made from scratch and therefore much healthier), I wondered what Jamie's understanding of "revolution" really was.  Am I just a crazy Yankee for wanting a revolution to mean huge changes, a complete overhaul, and raucous cheering?  Probably.

I understand what Jamie is doing.  I do.  I taught ESL (English as a Second Language) and I studied the educational theories of Stephen Krashen.  His teaching of Comprehensible Input is that the teacher must use the i+1 model of giving the learner the vocabulary they already know, plus only 1 (meaning a limited amount of new information) so that they learn it completely and add it to i, their existing knowledge.

So what Jamie is doing makes sense.  You take "chicken" as the children know it, and alter it just enough so that they now understand that "chicken" means the meat rather than a breaded and fried food item.  He's changing "sloppy Joes" from something completely sugar laden and filled with preservatives, ad showing the lunch ladies that "sloppy Joes" can be cooked meat and a homemade sauce (presumably still containing a large amount of sugar, but not the same types or levels as the processed sloppy Joes).  It's hard for me to watch this and imagine how this change is really going to change things long term.  Now, you have a bunch of kids who think sloppy Joes are a healthy food.  Add some mashed potatoes, a salad covered in homemade ranch (but still fatty ranch) and you have a "healthy" meal.  That kind of crap makes me crazy!

But then in the next scene, there Jamie is getting flavored milks out of the elementary school.  He is arguing with "the powers that be" who believe it's more important that kids drink the milk with more sugar than soda so they get their calcium, than they risk having kids not drink the milk because it's not sweet.  How about giving them something like fortified orange juice (I know, still full of sugar) or soy milk?  How about not only preventing diabetes, but heart disease too!?

I know everything takes baby steps, especially when you have the warped nutritional values of the USDA to contend with, but it's not fast enough for this mother.  I am so grateful to be able to provide nutritious food for my daughter, but not everyone had the resources or priorities to do that, and it's not fair for children to suffer the consequences.  As usual, the lower income children are punished for their parents' situations.

My point in all this is that I suppose we should all sign Jamie's Petition for healthier school lunches, but we should also support the Healthy School's Act that many members of PETA are also promoting.  There is a lot left to do, but let's do something.

Food Abomination Challenge: Vegan Pancake Wrapped Sausage

I was catching up on my Vegan Porn today and Jason made a good point:  If that disgusting junk food was vegan, would we still be so appalled?  In the video, he describes a sausage wrapped in a pancake.  Mmmm.

I'm always up for a challenge, and after walking the dogs and doing dishes I didn't have much to do while my darling napped this afternoon...  So the creation became a reality.

I started out with a sausage.  I thought about following a recipe, but figured I could just wing it.  Right.  Good idea, Erin.  I looked at a couple recipes from Vegan Brunch and got an idea of the basics, and made my own.

Apple Sausage
Ingredients:
1/4 tsp fennel seeds
1/4 tsp caraway seeds
1/8 tsp ground nutmeg
pinch ground cloves
1 tsp salt
1 Tbsp onion powder
1 Tbsp nutritional yeast
1/4 tsp molasses
1/2 cup water
1/3 cup apples that have been chopped and boiled until soft then smooshed
3 Tbsp TVP
*combine these ingredients and set aside while you set up a steamer, get the water boiling, and get 2-4 sheets of foil out (depending on how big you want your sausages)

1 Tbsp oil
3/4 cup vital wheat gluten

Mix in the final two ingredients and then form into sausages in the foil and wrap them up like candy.  Steam them for about 40 minutes and then you are ready to make your pancake mix.

For the pancakes, I used this recipe that is my regular pancake recipe but I used maple syrup instead of sugar and I added a tsp of vanilla.

I then browned the edges of a sausage.
Next, I spread out a layer of pancake mix in the bottom of my pan and let it sit for no more than 5 seconds before placing the sausage in the middle of the pancake and wrapping the pancake around the sausage through a series of flips.

It turned out kind of pretty.

 I had mine with some maple syrup, after cutting off a nice big piece for the baby to enjoy.  She was unsure if she liked it or not- although it was a little saltier than she's used to and I didn't give her maple syrup.

As you can see, she's not sure she loves it.  She kept eating it though (along with her carrots and strawberries).

I wouldn't eat this every day, but I think it turned out pretty good.  The fennel in my sausage had a strong flavor and I could have used more apple, but it was a successful first attempt at sausage.  It's "junk food" but made entirely from scratch with minimal fats.  The real problem is that there's no veggies in it.  I'm having a big bowl of broccoli and seaweed for dinner, that's for sure!

If you too make this abomination, please enjoy it!  You could make apple pancakes to make this extra apple-y or add blueberries just to get more fruit.  You could also make nice small sausages and have them along with some smaller pancakes and it wouldn't be bad.