Banana split bon bons from the Eat Healthy team! You were like, WTF at first, right? But then you read “banana split bon bons” and you were all OMG.
I have no idea what’s going on here but I want these. And I have nothing else to say about these because nothing I could say would be better than Laura’s take on the Almond Dream bon bons; so I’ll leave you with her wise words:
Vegan Bon Bons*, yall. I’m about to go Peggy Bundy on your asses and start screaming for them hysterically during my period LADIES AM I RIGHT?
Jonas found them at the wonderful 26th & Guerrero Market and brought them home to me because he values his life LADIES AM I RIGHT?
Happy day after 4th of July! What wackiness is this? From Family Kitchen: banana hotdogs! Cray. I know I’ve said this a million times by now but I’m totally fascinated by savory dishes made sweet and sweet dishes made savory. It’s just so freaky Friday!
These look a lot better than the bacon-wrapped porky hot dogs they had at the party I was at. Bleh! Bring on banana hotdogs!
My dearest and oldest and favoritest friend Lizzy sent me a picture of her vegan breakfast the other day: Magic one ingredient ice cream! She’s been telling me about this one ingredient ice cream recipe she saw on the Kitchn—the one ingredient being frozen bananas—for a while. The Kitchn recipes aren’t vegan but you really just need frozen bananas and whatever the hell else you want to put in and it magically becomes ice cream.
Lizzy’s addition was strawberries. Here’s her description:
“Blended frozen bananas and strawberries with blackberries on top. It is like an awesome french dessert but it is actually breakfast!”
What could be nicer than that?!
Product Review: Rodelle Chocolate Extract and Vanilla Bean Paste! Plus, Chocolate Cake with Banana Frosting! »
This is not totally about vegan stuff, but as we vegans are a baking people, I could not refuse a free sample of Rodelle chocolate extract and vanilla bean paste! The great thing about this stuff is it’s organic, which is always nice, plus their facility is wind-powered AND a portion of the profits go toward environmental and reforestation efforts by Trees, Water and People. They also support sustainable farming and fund great programs in Uganda and Madagascar, where they get their vanilla. So you can feel good while you are making yummy food!
I was very excited to try the chocolate extract, as I didn’t know it existed. I feel like chocolate cakes that just have chocolate cocoa in them are never chocolatey enough! So my hope was that chocolate extract would give it that chocolatey oomph I’ve been looking for. I had never used vanilla paste either; the difference between vanilla paste and vanilla extract is while vanilla extract is made by infusing alcohol with vanilla, vanilla paste is made by scraping vanilla beans into a sugar mixture. So vanilla paste is sweet! This would have been great when I was little and always wanted to eat a bit of vanilla extract because it smelled so good—bad idea! Some people say vanilla paste is great for making vanilla ice cream because you get those little black specs of vanilla. I will have to try that!
I’d been waiting for the right opportunity to try my Rodelle stuff when along came my sis-in-law’s birthday! My brother asked me to get a cake. He wanted me to buy it! Ha! Silly guy. I decided I’d make one, adoy. He wanted something with banana. I looked around and found this recipe for vegan chocolate cake with banana frosting from Sarah Fit; As that sounds super awesome, I decided to go for it. Chocolate cake with banana frosting? DANG, SON!
“A” for Alejandra, my sis-in-law! Not the most beautiful cake I’ve ever made but it sure was tasty!
I substituted chocolate extract for the almond extract and the vanilla paste for the vanilla extract and got to work. So how did the cake turn out? Chocolatey delicious! No joke! I think the chocolate extract really did it’s job. I swear, it had that moist chocolate flavor that I’ve only found in stupid box cake mixes. I love this stuff! I want to use it in everything. Rodelle says you can use it in any recipe that calls for vanilla extract. Of course in this recipe I used both the vanilla paste and chocolate extract so it was a double whammy. I REALLY want to try the chocolate extract in whipped cream—chocolate whipped cream! Genius!
Here’s the interior. Yummy like I said! I have to highly recommend Rodelle and also this super recipe from Sarah Fit. All the omnis liked it. Oh, omnis! You guys are adorbs.
Vegan bodybuilders in the New York Times! Throw this in the face of anyone who dares call vegans wimps or says we don’t get enough protein (Also mention hippos. They’re huge, and vegan).
These dudes are badass. One guy eats 10 bananas at a time. I’d like to see that. Another says this: “I’m no longer an athlete. I’m a warrior now. There’s a big difference. The athletes are just out to get paid. Warriors stand for something.” Word.
Top 10 links of the week!: A dashing and daring, courageous and caring bounce through veganism!! »
[Simon the Cat has a kitten friend! Kinda! Saw this on Holy Cuteness]
Hello pals. Been busy again so here is your not really weekly top ten links!
First up! Veganmainstream makes cinnamon rolls for Vegan MoFo! Check it out.
This Dish is Veg has the scoop on a giveaway from my favorite doctor, Dr. McDougall! Win one of his Asian Entrees and an ipad! Holy cannoli.
Here’s the story on Zack Galifianakis’ bday Babycakes order!
Our Rachel has three smart things about banana peels she wants to tell you about over at Wired!
Ad beat: Nestlé is marketing to your dog! Like, directly!
Adorable pygmy owl denied federal protection! Corny.
Lauri Apple at Gawker gives us the story on cops shutting down a highway for a rabbit shaman!
Learn how meat destroys the environment with Care 2! It’s bad news! Yay!
Occupy Wall Street demands corporate abuse of animals to stop! MAN I got to get over there. It’s just hard to get back in the saddle once you been illegally arrested at a protest.
Albino animals from National Geographic! I love these little freaks.
Vegan banana scramble! I’ve never heard of such a thing! But I totally want one now—or more than one. I like a good banana. I would add chocolate chips to mine of course. Because chocolate and banana is god’s gift to Megan Rascals!
Is banana scramble a new craze? I want it!
Chef Tal Ronnen’s Thanksgiving menu: Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce! »
We’ve just about done it, friends: we’ve finished the dinner menu by chef Tal Ronnen + Gardein. Thanksgiving is done! Now it’s time for dessert, a little sweet something in our tums after so much tasty savory. But no pumpkin? No pumpkin! This is a vegan menu; it’s not for shrinking-violet traditionalists. BE BOLD! Make a vegan cheesecake, with bananas and rum and pecans and maple syrup! Judge the quality based on chef Ronnen’s recommendation of grade-B maple syrup, the tastier and healthier grade of syrup. Of course one can rarely go wrong cooking with booze—perhaps have a nice proper daquiri before baking? Considering you’ll be making five other courses, you’ll need a nice tidy drink to get through it all. Happy Thanksgiving!
Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce
6 to 8 servings
2 hrs prep (plus 3 hrs chilling)
45 min cook
4 very ripe bananas
1 cup grade-B organic maple syrup
4 Tbsp. Earth Balance
1 Tbsp. dark rum
1 cup pecan nut flour
½ cup spelt flour (white or whole)
1 Tbsp. firmly packed light
4 Tbsp. Earth Balance, partially melted
⅛ teaspoon ground cardamom
½ teaspoon ground ginger
Pinch of sea salt
16 ounces nondairy cream cheese
¾ cup firmly packed light brown sugar
¾ teaspoon ground cinnamon
½ cup dark rum
2 Tbsp. cornstarch
¼ teaspoon salt
Toasted pecan halves
Step 1, Roast bananas: Preheat the oven to 325 F. Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15 to 20 minutes, until bananas are soft and skin turns dark brown. let bananas cool to room temperature in the pan in their skins. Set aside. Increase oven temp to 400 F.
Step 2, Spiced pecan crust: Combine 1 cup pecan nut flour,* ½ cup spelt flour, 1 Tbsp. firmly packed light brown sugar, 4 Tbsp. partially melted nondairy butter, ⅛ tsp. ground cardamom, ½ tsp. ground ginger, and a pinch of sea salt in a bowl, and stir until well incorporated. Press the mixture into the bottom of a 9-inch springform pan and put in freezer for 5 minutes. Bake at 400 for 8 to 10 minutes, until crust is a little dry and edges are light golden. Let cool completely on a wire rack.
*To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.
Step 3, Cheesecake filling: Peel the roasted bananas and remove any obvious strings. Purée bananas in a food processor until very smooth. Add 16 oz. nondairy cream cheese, ¾ cup firmly packed light brown sugar, ¾ tsp. ground cinnamon, ¼ cup dark rum, 2 Tbsp. cornstarch, and ¼ tsp. salt, then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Step 4, Bake cheesecake: Pour the filling into the crust and bake at 400 F for 10 minutes. Reduce temperature to 350 F and bake another 35 to 45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean. Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Step 5, Maple rum sauce: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes. Remove from heat and stir in 1 Tbsp. dark rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. if not using immediately, the sauce can be warmed by putting the bottle in a pan of hot water off the heat.
Serve: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Recipe: Supermashedbanana! »
(Gustatory) Things to do with an overripe banana: make banana nut bread; make banana split cupcakes from VCTOTW; and now, make a vegan banana-almond smoothie that will blow your socks off in a way that only bananas can.
Supermashedbanana makes two servings
- 2 mashed bananas
- 1/2 to 1 cup almond milk
- 2 Tbsp almond butter
- 2 Tbsp maple syrup
- 2 to 3 Tbsp coconut milk
- 1/2 tsp cinnamon (or more to taste)
- dash of vanilla extract (or scraped beans if ya got ‘em)
Blend everything and serve as you would (serve) revenge.
Vegan chocolate spread round-up! »
Hello young world! Who likes chocolate? EVERYBODY! So today I present to you the three vegan chocolate spreads that are near and dear to my stomach. Warning: they are all kind of expensive. Sorry.
Let’s kick things off with I.M. Healthy chocolate soy nut butter. This is not as chocolaty delicious as the next two but for some reason I feel healthier eating this one. Maybe it’s because of the janky graphic design? It makes it feel like old-school health food. Or maybe it’s because it states “I.M. Healthy” on the label—who can say? I generally just spread this on a toasted Van’s waffle. I was actually introduced to this spread by these kids I used to babysit. They were hilarious little rich kids and they went to some fancy school where you weren’t allowed to bring any peanut butter in your lunchbox. How cruel! JK, it’s probably nice for those peanut-allergy kids, then they don’t have to worry. I can’t imagine being allergic to peanut butter! It sounds scary. Well, with this stuff, you don’t have to worry because it’s made in a peanut-free (and dairy-free and egg-free!) facility.
Next we have Dark Chocolate Dreams from Peanut Butter & Co. They actually have a sandwich shop in New York but I’ve never been—what’s wrong with me?! It’s a rhetorical question, jerks!
This chocolate peanut butter is AMAZING in a grilled banana sandwich. You just get two slices of vegan oat bread (the softer, the better), spread the chocolate peanut butter on the bread (I spread it on each piece of bread so the sandwich really sticks together), add some sliced banana and put it in a frying pan with some Earth Balance. It’s the best sandwich EVERRR. Seriously, I would eat this as my last meal on death row (btw, abolish the death penalty!).
Last but super-delicious, we have Dark Chocodream from Natural Nectar (there’s two chocolate varieties but only the dark chocolate is vegan). This stuff is like straight-up chocolate, no nuts to get in your way (that’s what she said?). It’s also the most expensive, but it’s got fair-trade ingredients (social justice isn’t cheap!). I’ve never tried it in the grilled banana sandwich but it’d probably be awesome. I just eat it on waffles and it’s great. A delightful way to start your day!
And that, my friends, is the vegan chocolate spread round-up! Let the chocolate spreading begin! In bed!