Vegan Diner (27 page)

2 teaspoons baking powder

⅛
teaspoon fine sea salt

1 cup puréed ripe bananas (about 2 large or 3 medium bananas)

½
cup canola oil

½
cup granulated sugar

½
cup packed light brown sugar

1 cup nondairy semisweet chocolate chips

Preheat oven to 350°F. Grease a 13 × 9-inch glass baking dish well with shortening.

In a small bowl, whisk together the flour, flaxseed meal, baking powder, and salt.

In a large bowl, whisk together the puréed banana, oil, and both sugars. Add the flour mixture, mixing just until combined. Stir in the chocolate chips.

Spread the batter in the prepared pan, smoothing top with a spatula. Bake for 30 to 35 minutes, or until the top is golden brown and the sides are starting to pull away from pan. If you touch the center of the bars, it will leave a slight dent, and be slightly soft to the touch.

Remove to a rack to cool completely. Cut into bars once cool.

Variation:
Substitute lightly toasted walnuts or pecans for the chocolate chips.

I find that a
mini (or regular size) food processor works beautifully for puréeing ripe bananas. Just break the bananas into chunks and whiz them until smooth. If you have a large bunch of ripe bananas, purée them and then portion into freezer bags or containers in 1 cup measurements. This way you'll be ready to bake these bars or Banana Chocolate Chip Bread,
page 26
at a moment's notice.

When I'm craving something rich and chocolaty,
this little creamy number is just the ticket. One bite and I'm quickly transported right back to childhood, enjoying a bowl of my mom's chocolate pudding.

MAKES 4 SERVINGS

¾
cup granulated sugar

⅓
cup unsweetened cocoa powder, sifted

¼
cup plus 2 tablespoons cornstarch

3 cups chocolate soymilk or other nondairy chocolate milk

¼
cup nondairy semisweet chocolate chips

1 teaspoon pure vanilla extract

In a large pot, whisk together the sugar, cocoa powder, and cornstarch. Add the soymilk, whisking until smooth. Bring the mixture to a simmer over medium heat, whisking continually. If mixture looks like it's starting to scorch or burn, reduce the heat to medium low. Once the pudding comes to a simmer, lower the heat and continue simmering gently, whisking continually, for 5 to 10 minutes or until pudding is thick.

Remove the saucepan from heat and stir in the chocolate chips and vanilla, stirring until the chocolate is melted. Serve the pudding warm, or scoop into a serving bowl or individual cups. Press a piece of plastic wrap onto the surface of the pudding (to prevent a skin from forming) and refrigerate until ready to serve.

Homemade pudding makes
a great lunchbox stuffer. Scoop the pudding into small lidded serving cups and refrigerate. In the morning, pop one into the lunchbox along with an ice pack. You can also freeze it in popsicle molds for a delicious frozert treat.

This is bread pudding just like your mother used to make,
providing of course that your mom was vegan. This is comfort food at its very best.

MAKES ONE 8-INCH SQUARE PAN

6 to 7 cups bread cubes (a good crusty rustic bread or French baguette is great)

1 (14-ounce) can light coconut milk

1
½
cups plain unsweetened almond milk

½
cup plus 2 tablespoons granulated sugar

3 tablespoons tapioca or cornstarch

½
cup nondairy semisweet chocolate chips

Preheat the oven to 350°F. Grease an 8-inch square glass baking dish with shortening.

Place the bread in a large bowl. Pour coconut milk over bread. In a medium bowl or large measuring cup, whisk together the almond milk, sugar, and tapioca starch until starch is well mixed and there aren't any lumps. The sugar may not completely dissolve, but that's okay. Pour almond milk mixture over bread cubes and coconut milk, mixing well. Let bread mixture sit for about 15 minutes, or until bread is soft and has absorbed most of the milk. Scoop mixture into prepared baking dish. Sprinkle top with chocolate chips, lightly pressing some of them in bread mixture.

Bake pudding in preheated oven for about 45 to 50 minutes, or until puffed, slightly golden, firm to the touch and the milk has been absorbed. Remove from the oven. Let cool down slightly before serving. Serve warm or refrigerate cooled pudding until ready to serve.

This creamy tropical dessert is very pudding-like.
It tastes rich, but is very light and refreshing. If you prefer your desserts a little sweeter, add the full 4 tablespoons of sugar.

MAKES 4 SERVINGS

3 cups unsweetened pineapple juice

1 cup light coconut milk

2 to 4 tablespoons granulated sugar

2 teaspoons agar powder

4 teaspoons cornstarch

4 teaspoons water

In a saucepan, combine pineapple juice, coconut milk, sugar, and agar powder, until everything is blended. Let the mixture sit for a full 5 minutes so that the agar can soften.

Place saucepan over medium heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to completely dissolve agar.

In a small bowl, whisk together cornstarch and water until smooth. Whisk into hot pineapple mixture.

Pour hot juice mixture into 4 glass bowls or parfait cups. Let cool for 15 minutes on counter and then refrigerate for several hours before serving.

Variation:
If you want fruit in your dessert, once juice mixture is halfway thickened, stir in drained canned pineapple tidbits.

Agar powder is
a wonderful ingredient to keep on hand for jelling recipes. It's 100% vegetarian and made from seaweed (although it's flavorless). Look for agar powder in Asian markets and online. Agar flakes will not work here like agar powder will.

Inspired by the parfait glasses of Jell-o that I remember
from many diners as a kid, this version is made with an orange and cranberry juice combo, and lightly gelled with agar. If you prefer your gel sweeter, add the full 2 tablespoons of sugar.

MAKES 2 TO 4 SERVINGS