Monday, March 26, 2012

Homemade Banana Splits with Caramel, Hot Fudge, and Cherries



With all this warm weather I have started craving some of those good old fashion desserts. Lately I have had Banana Splits on my mind so I decided last night it was finally time to make my own. Of course neither caramel sauce or hot fudge is vegan so I found recipes for both and the whole thing turned out perfect!! Next time I might have to try some homemade whip cream!!

Both these recipes were surprisingly simple to make. I made them before dinner, which worked out nice because they both had an opportunity to cool off a bit so they didn't melt the ice cream.

Caramel Sauce

1 c soy milk
3/4 c brown rice syrup
1/3 c maple syrup
3 TBSP water
2 TBSP arrowroot powder or 1 1/2 TBSP cornstarch (I used arrowroot)
1 TBSP vegan margarine
2 tsp vanilla extract

Combine first 3 ingredients in saucepan. Heat over medium heat until boiling, whisking often to prevent sticking. Boil about 10 mins, until lightly coats the back of a spoon. Mix water and arrowroot in a small container. Add to boiling mixture and cook for 2 minutes, stirring constantly. Remove from heat and stir in margarine and vanilla extract. Allow to cool before using.

Hot Fudge

1/2 c canned coconut milk, mixed very well before measuring
1 c semisweet chocolate chips (dairy free)
1 TBSP Agave
1/2 tsp vanilla extract

In a saucepan, heat coconut milk over medium high heat until it just boils. Turn the heat to low and whisk in chocolate chips. Let cook, whisking until smooth. Remove from heat and whisk in agave and vanilla.

Assemble Banana Splits and enjoy!

Both sauces can keep in the fridge for about 5 days, if they last THAT long!! You could always use any leftover sauce to make some really yummy milkshakes, hmmm.....I see another post in the very near future!!

Friday, March 2, 2012

Smoked Tempeh and Carrot Pesto Pizza-AMAZING!!!


I recently attended a vegan cooking class at Whole Foods where we made this pizza. It was AMAZING!! I really can't say enough about it. If you are like me, you read the description and thought....nahh! DO NOT sleep on this recipe, it is worth the time and effort. Bonus: it's even better the next day cold!!

If you don't believe me you can always go to the class, she is having it again!! Follow this link to sign up: http://stlveggirl.com/Classes.html

Smoked Tempeh and Carrot Pesto Pizza

1 whole wheat pizza crust rolled/kneaded out to 16" on an oiled pan or pizza stone, cooked halfway (whole foods makes a great one)

Smoked Tempeh Crumbles
1 package tempeh
1 TBSP olive oil
1 TBSP tamari
1 TBSP apple cider vinegar
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp dried basil
1/4 tsp liquid smoke
salt and pepper

Cut tempeh into 1/2" pieces. Whisk the remaining ingredients together and pour into a ziploc bag, adding tempeh, to marinate while prepping the rest of the pizza.

Carrot Pesto Sauce
1 large carrot, roughly chopped
1/2 c parsley
2 TBSP chopped red onion
1 tsp oregano
2 tsp olive oil
1 tsp lemon juice
2 cloves of garlic
salt and pepper

Combine all ingredients in a food processor until well mixed, set aside.

Hummus Cheese Sauce
3/4 c hummus (I liked plain or garlic with this recipe)
4 TBSP nutritional yeast
2 TBSP olive oil
1/2 tsp salt

Combine all ingredients and set aside.

To assemble pizza:
On your 1/2 baked crust, spread the carrot pesto. Sprinkle the tempeh and some sliced red onion in an even layer. Pipe on the Hummus Cheese by putting it in a ziploc bag and cutting off one of the corners (make the cut small to pipe it on).
Bake for 25-30 mins at 350 degrees, or until done.