Banana Caramel Pie: Vegan and mostly Raw

The only reason I know these pies exist is because my sister loved them so much in high school. The sickly sweetness never appealed to me but the flavour combination of caramel and banana did. Instead of the whipped cream, I topped it with coconut ice cream and left out the dairy, flour and white sugar. The result YUM.

Banana Caramel Pie with Coconut Ice Cream

Ingredients...

Crust...

1/4 cup finely ground oats or oat flour

1 cup walnuts 

1 cup sultanas

1/4 cup dried banana pieces 

1 tsp vanilla powder or extract

1. Break down all crust ingredients into a doughy consistency. As you can see from my picture, I've left the walnut pieces quite chunky. Walnut is a softer nut and it's quite nice to do it this way.

2. Put in the fridge for around 30 minutes to chill a touch, before moulding into mini tart tins or a pie dish (with removable bottoms). 

3. Leave in the fridge until ready to use.

Caramel filling...

1 cup cashews 

½ cup pitted fresh dates or about 8 Medjool dates

2 tbs mesquite powder 

3/4 cup water (or almond milk if you prefer)

1 tsp vanilla extract 

½ tsp psyllium husk (optional)

1/4 tsp salt

Sliced banana to layer, flavour and decorate...

1. In a high powered blender whizz the cashews, dates and the rest of the filling ingredients together until very smooth. The mixture will turn a beautiful caramel colour. If the consistency is too thick then add a little extra water.
2. Layer slices of fresh banana on the crusts and spoon caramel neatly into the tins/ dishes and place in the fridge to set for minimum 1 hour.
3. Layer slices of fresh banana on top of the caramel.

*The psyllium husk is to bind and thicken the caramel, making it very firm. Although not a necessity, it's great if you need to mop up excess fluid*

Coconut ice cream...
Entirely optional and if you leave it out they have significantly less kj's and fat and just as nice.

1 can of coconut cream
3 tbs maple syrup
1/4 tsp vanilla bean powder
1/4 tsp liquid vanilla extract
1/4 tsp powdered stevia (optional)
1/4 tsp salt

1. Mix all the ingredients up and put in your ice cream maker and spoon onto the pies!

Turn the coconut into cream by doing this...Coconut Whipped Cream (just add a pinch of sweetener)

Love
Ulyana...

Dolmades: stuffed vine leaves

A savoury appetizer ...

It only took one long conversation with my girlfriend, originally from the Greek Islands, to be inspired to make some dolmades will fresh vine leaves ;)

It turns out the process is very simple but it takes a while to roll each leaf. Also, you can use pickled grape vine leaves if fresh is not an option. As with many cultural dishes there are many variations, I've put my veggie inspired take on them. 


When using fresh vine leaves only use the young tender leaves at the tips of the branches. The older and larger ones are too fibrous and chewy.


To prepare/ blanch the leaves... 


First, rinse the leaves well in water and arrange grape leaves flat in a dish. Cover with boiling water that has 1/4 cup salt added to it, and let sit for 2 minutes. The colour should change to a brighter green. Drain then cover with cold water, let sit for 5 minutes, drain again. Dress with lemon juice and they are ready to use...


*The salt draws out any bitterness*

Filling 1: Herbs and lemon

1/2 cup white or brown rice (brown requires more boiling)

1/2 onion finely diced

2 cloves of garlic

1/4 cup pine nuts

1/4 cup raisins

3 tbs chopped parsley

3 tbs chopped mint

1 tsp chopped rosemary

lemon juice, salt, pepper

Filling 2: Sun dried tomato and artichoke

1/2 cup white or brown rice

1/2 cup marinated artichoke, cut into small pieces

1/2 cup sun dried tomato

1 tbs nutritional yeast

1/2 onion finely diced

2 cloves of garlic

Salt, pepper

1/4 cup tomato paste

Vegetable stock...
2 vegetable stock cubes 
4 bay leaves,
1 tsp black pepper corns
1 tsp mustard seed,
1 tbs olive oil 
salt 

Dressing...

1/2 cup lemon juice

2 tbs olive oil,

2 tbs fresh dill

salt, pepper

Method...

1. Boil the rice and sauté onion and garlic in olive or coconut oil. (Coconut oil has a more buttery consistency), half the mixture for both fillings.

2. Add the rice and rest of filling 1 and 2 separately, set aside.

3. Using 1 or 2 vine leaves, use 2 heaped teaspoons of mixture per dolmade, roll them neatly and place in a large saucepan that has been lined with vine leaves or cabbage on the bottom (to prevent burning). This is where I put the vegetable stock, bay leaves, pepper, mustard seed, olive oil and salt.

4. Use a plate to keep the dolmades under the water level and set on low heat to cook slowly for around 45- 50 minutes. Once cooked drain, set aside to cool, refrigerate then dress with the lemon juice dressing.

Love 
Ulyana...

A box of tomatoes...

I said yes to a box of tomatoes before I knew what to do with them.

So, I gave some away and included them in every meal.

Tomato went into everything- salad, salsa, sandwiches and soup.

On my Sunday afternoon I thought I must make something nice...

I sun-dried a batch (in the dehydrator).

Before...

After...

I experimented by combining roasted apple into a savoury tomato sauce that can be used with anything. I'm sure it's been done before but this is my recipe :))

Savoury Tomato and Roast Apple Sauce

The tangy sweetness compliments the tomato flavour. Roasting the onions, garlic, tomato, and apples intensifies their flavour and begins the infusion process. Can be used as a base for any tomato dish pizza, pasta, dips, and sauces.

Ingredients...

8 very ripe tomatoes, halved

2 apples core removed and halved, pink lady or red delicious (red in colour)

2 medium sized brown onion, halved

1 extra brown or white onion, finely diced

3 cloves of garlic

1 extra clove of garlic finely diced

3 tablespoons of tomato paste concentrate

3 bay leaves

1 tablespoon sweet paprika

1-3 cups of water 

Olive oil

Salt, pepper

Method...

1. Slow roast the tomatoes, onion, garlic, apples and a good sprinkle of salt and drizzle of olive oil (keeping aside the extra onion and garlic for later) in a moderate oven until the tomatoes are nicely brown and collapsed and he apples soft- it may take around 45 minutes. Let cool.

2. Cook the finely diced garlic and onion in a small amount of (3 tablespoons) olive oil until golden.

3. In a food processor pulse the roasted tomato, apple, onion, garlic until at the desired consistency. Quite nice chunky or smooth. 

4. Add the paprika, tomato paste then blended tomato and apple puree, the bay leaves and simmer on low heat. Add as much water as needed.

5. Test the taste and adjust accordingly. A little extra salt to balance the sweetness, extra olive oil, cracked pepper and if needed some lemon juice if needed.

All roasted and ready to go...

I preserved my batch, the colour is slightly more orange than other tomato sauces.

One word... YUM!

Love

Ulyana...