Recipe of the Month:
Plant-Based Banana Pudding
With just a handful of ingredients and minimal prep, this simple spin on a classic favorite is loaded with the things you want and nothing else. Recipe adapted from VegKitchen's Vegan Banana Pudding
2 bananas, very ripe, medium
1.5 cups coconut cream (not coconut milk)*
1/2 cup maple syrup (or other sweetner)*
1 Tbsp cornstarch*
1 tsp vanilla
1/4 tsp salt
Pinch of turmeric powder, optional (for color)
1/2 tsp cinnamon powder, optional)
Sliced banana, optional (for garnish)
In a blender, combine three very ripe apple bananas with 1.5 cups of coconut cream - I added some generous dashes of cinmamon and turmeric powder to up the spice factor and it turned out great, but this is optional.
Transfer blended ingredients to a saucepan and bring to medium-low heat on the stove. While it warms, stir in the vanilla extract, maple syrup, and cornstarch. Don't let it burn! It will thicken up and start to come to a boil.
After about ten mintues at a low boil, remove from heat and store in a heat-proof container (glass is probably best). Chill for at least 4 hours or overnight.
Serve with sliced bananas, your favorite berries, or vegan whipped cream. For a breakfast version, reduce the amount of maple syrup to your pudding and top with granola!
*Look for coconut cream, not coconut milk at the store - this will affect the texture of the pudding.
*Adjust the amount of cornstarch if you prefer it thick, or thin.
*Try it with your favorite honey instead of maple syrup!