Archive for Recipes: Sweet

Banana Cream Pie {Vegan}

You can have your Christmas and your Easter and your Independence Days. For me, the best food day of the year is March 14.

Because Pie.

Pi? Right? Got it? 3.14? The 14th day of the 3rd month. All the excuse I need to eat pie. Actually, I don’t really need an excuse, I’ll eat pie any time, but it’s nice to have a day to back me up.

This recipe is inspired by a recent episode of Good Eats I just watched. In it, Alton Brown explores the world of Banana Pudding. Now, if you, like me, are not from down south, you may not be familiar with the dish that is Banana Pudding. It’s basically a cooked vanilla pudding, and in between are layers of fresh bananas and vanilla wafers. It’s all topped off with either whipped cream or a toasted meringue.

vegan banana cream pie

It sounds freaking amazing.

Inspired by this concept, I decided my 2018 Pi Day Pie would be a Banana Cream Pie. Yass Kween!

I also had this bag of vegan graham cracker crumbs in my cupboard I’d acquired a ways back, and had yet to test out and put to use, so it became the base of my pie.

The filling is coconut-based, and while I don’t always love coconut in every sweet dessert (not that I don’t love coconut, I do, but it sometimes takes over as a flavour), in this one it works because bananas and coconut are sisters from other misters. Both are tropically-grown and remind me of pina coladas and warm days at the beach.

So, no matter what pie you are consuming this March 14 (homemade or store-bought, I won’t judge), I wish you the happiest of Pi Days.

Banana Cream Pie Vegan

Banana Cream Pie {Vegan}

(makes 1 7″ pie)


  • 1 cup vegan, gluten free graham cracker crumbs (I used PaneRiso)
  • 1/4 cup melted vegan butter
  • 2 tbsp sugar
  • 1 can coconut milk
  • 1/2 cup non dairy milk
  • 1/3 cup sugar
  • 3 tbsp corn starch
  • 1 tbsp vegan butter
  • 1 tsp vanilla
  • 2-3 ripe bananas
  • 1 recipe coconut whip (or store-bought)


  1. First make the crust. Place the graham crackers in a small bowl and add the sugar. Mix, then add in the melted vegan butter and mix until everything is combined. Press into a buttered 7″ pie pan, then bake in a 350 degree oven for about 9-10 minutes.
  2. Remove crust from the oven and allow to cool.
  3. While the crust is baking and cooling, prepare the filling. In a medium saucepan, combine the cornstarch and sugar, and whisk well to combine. Top with the coconut milk and the non-dairy milk, and whisk well. Turn the heat on to medium-low, and slowly bring to a boil. Continue whisking until the pudding thickens and coats the back of the spoon. Remove from the heat and whisk in the butter and the vanilla.
  4. Pour the pudding into a heat-proof bowl, and cover with plastic wrap (make sure the plastic wrap is touching the top of the pudding to prevent it from creating a “skin”). Place in the fridge and allow to cool several hours or overnight.
  5. To build the pie: slice the bananas into 1/2″ slices. Place a layer of sliced bananas on the bottom of the crust and top with a generous dollop of the pudding. Smooth it down, add another layer of bananas and the rest of the pudding. Finish the pie with a dollop of coconut whip.

Veganizing Julia: Vegan Apple Tarte Tatin

Let me just paint you a picture.

First, you have to think about caramel. Smooth, sweet, with a hint of darkness to it. Chunks of apples are drowned it it, bathed in it, until they take on that same caramel colour. Then all of it is covered in a blanket of crispy, light puff pastry.

Sounds terrible, doesn’t it?

Vegan Tarte Tatin

It’s not. It’s wonderful.

People are so intimidated by French food. And maybe the French like it that way. But it’s really not that hard. As far as I’m concerned, any good cuisine boils down to simple ingredients, prepared well. And this dish is exactly that: apples, vegan butter, sugar, and puff pastry. That’s it. What makes it special is the technique.

This is not your mom’s apple pie. Unless your mom was French, of course.

This is the second post/video in my series of Veganizing Julia Child’s recipes. I’m a huge fan, but holy smokes was her food not veg-friendly. Most French cuisine is not, as I learned first-hand last summer in Paris.

So I am setting about to veganize a bunch of her recipes. My first was Mushroom Bourguignon (you can see me doing a live demo of this recipe on Saturday, February 17 at 5 pm on the Celebrity Chef Cooking Stage at The Wellness Show), a rich stew which replaces beef for mushrooms.

This is one of my favourite French desserts. Simple, elegant, and delicious.

You may not have known this, but many commercially-available puff-pastries are vegan. Just read the ingredients to be sure. Oh–and a vessel that has the ability to be on top of the stove and in the oven is key for this recipe. I used my old cast-iron frying pan, it’s pretty much perfect.

Julia Child's Apple Tarte Tatin Vegan

Vegan Apple Tarte Tatin


  • 4-6 apples (depending on size) you want firmer ones–I like Granny Smiths
  • the juice of one lemon
  • 1 1/2 c sugar
  • 6 tbsp vegan butter
  • ¬†puff pastry




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