Archive for Vegan

Raw, Vegan, Gluten Free Crepes

When it comes to levels of vegetarianism, some can be more extreme. I mean, you have those who still eat dairy and eggs, then you have the vegans, who eat only plant-based ingredients. For many people, veganism seems extreme in and of itself. But there’s another level, and that is raw vegan.

Raw vegans don’t eat any animal-based products (obviously), but they also don’t eat any food that has been cooked to a temperature that is more than 118 degrees F. That means they end up mostly consuming raw fruits and vegetables. However, it’s not as crazy as it sounds, as many foods that you might think would be inedible without cooking them (like beans or grains) actually become consumable by soaking and sprouting them. Additionally, raw vegans use dehydrators to “cook” some ingredients.

Raw Vegan Gluten Free Crepes

Why raw vegan? Well, when you heat food to above 118 degrees, it destroys some of the active enzymes in the food, so it’s thought to be an incredibly healthy, “living” diet that can clear up a host of health problems.

Vancouver doesn’t have a ton of raw vegan places to eat. Gorilla Foods was probably the most popular, but it’s now gone. I recently made the happy discovery of Tao Organics in North Vancouver. It’s an adorable spot in Lower Lonsdale, run by a lovely Quebecois lady, Agathe, and her daughter. Nearly everything there is raw vegan (with the exception of a soup), and delicious. And the choices? A huge variety–it’s actually very impressive, and not very restrictive at all.

Tao Organics Raw Vegan

I was there recently judging a plant based bowl challenge for Vancouver Foodster, and we had some delicious, hearty food, as well as some yummy desserts.

One dessert Agathe is serving is a raw, vegan crepe, and that got my interest. So, I came home and started googling.

Turns out raw, vegan, gluten-free crepes are pretty easy to make if you have a dehydrator. There are literally two ingredients, and they just need a little time.

I filled mine with a combo of chia jam (which is vegan and gluten free but not raw), and of course fluffy dollops of aquafaba to take the place of whipped cream (again, vegan but not raw).

The texture surprised me, to be honest. I’m a huge fan of crepes, and I make them in many different varieties. I’ve done them sweet, vegan, gluten-free, savoury, Brazilian… you name it. But these raw, vegan, gluten free crepes mimic the texture of a regular crepe quite perfectly.

If you don’t have a dehydrator, you can try doing this in your oven. I have a round, donut-shaped dehydrator, and while it worked perfectly to “cook” the crepes, it made them into a weird shape. I had to cut them with a pizza cutter after the fact to make them into little squares. A large, square dehydrator (more commercially available) would be a better choice, but they are much less common.

Just a note here about coagulants. You could technically use chia or flax for this recipe if you don’t have any psyllium. But I found while writing my cookbook that recipes that needed a finer texture (like the delicate crepe) benefitted from the fineness of psyllium. Having said that, if you don’t have any, feel free to sub in either chia or flax, they should work fine.

Raw Vegan Crepes

Raw, Vegan, Gluten Free Crepes


  • 2 large or 3 small ripe bananas
  • 1 tsp psyllium husk


  1. Place the psyllium husk in a small bowl, and top it with 1/4 cup of water. Stir well and allow to sit for 5-10 minutes.
  2. Meanwhile, peel the bananas, chunk them up and place them in the bowl of your blender.
  3. Scrape the psyllium/water mixture into the blender as well and then blitz it good for about 30 seconds to a minute. You want it to be nice and smooth.
  4. Place the fruit tray/screen on top of your dehydrator tray, and pour (if it’s liqidy enough) or scoop the banana mixture onto it. You want to smooth it out with a spatula until it forms a thin, even layer, about 1/4″ thick. You may need to repeat with additional trays (when I made this recipe it filled two trays). Just note, you cannot pour this directly onto your dehydrator tray, the holes are too big. I have a fruit roll up insert and a herb insert, and I found the herb one worked the best, though the fruit roll up one was pretty successful. I have theĀ Salton DH1454 Collapsible Dehydrator.
  5. Set temperature to 115 degrees, and dehydrate for about 3 hours.
  6. Remove from the trays, cut into smaller pieces if needed, and fill with your favourite fillings: fresh fruit, coconut cream, maple syrup, nuts or granola.

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.
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