Banoffee Pie

Ingredients:

100 grams coconut oil or vegan butter
300 grams biscoff crackers, finely crushed
400 grams coconut milk or cream
100 grams brown sugar
2 teaspoons vanilla
q tablespoon arrowroot starch slurry
2 bananas, sliced
coconut cream
2 tablespoons confectioners sugar
1 teaspoon vanilla
grated chocolate or cacao nibs

Combine oil with cracker crumbs and press into a 9 inch round pie pan. Set aside.

Boil coconut cream with the brown sugar for half an hour. Stir in vanilla and arrowroot powder. Remove from heat and allow to cool for a few minutes.

Pour filling into crust and refrigerate overnight.

Whip the coconut cream and sprinkle in the confectioners sugar. Add the vanilla. Cover the pie with the cream. Sprinkle with chocolate.

Portobello Wellingtons

Ingredients:

4 portobello mushrooms
4 small sheets puff pastry
1-1/2 cup cremini mushrooms
2 cups spinach
3 small shallots
2 cloves garlic
2 sprigs tarragon
1/2 cup soy crumbles (optional)
black pepper, to taste
1 teaspoon olive oil
3 tablespoons vegetable stock

Remove stem and gills from the portobello mushrooms. Bake at 400 for 15 minutes. Remove from the oven and allow to cool.

Meanwhile, combine cremini mushrooms, spinach, shallots, garlic, and tarragon. Pulse until the mixture is pureed.

Saute spinach mixture with olive oil in a pan and add vegetable stock, crumbles, and black pepper. Cook until liquid is reduced. Remove from heat and squeeze out remaining liquid.

Fill cavities of the portobello mushrooms with spinach mixture. Enclose each mushroom with the puff pastry and place seamside down on greased baking dish.

Bake mushrooms for 25 minutes or until tops of the pastry are golden brown, about 25 minutes. Serve immediately.

Eggplant Wellington

Ingredients:

1 large eggplant, sliced vertically about 1/4 inch, coated with breadcrumbs if desired
olive oil
1 sheet puff pastry, thawed
mushrooms, sliced
1 bunch swiss chard or kale, chopped
1 clove garlic, minced
red pepper flakes
basil
shredded mozarella
1 egg
sesame seeds (optional)

Bake eggplant slices drizzled with olive oil in the oven for 30 minutes. Add mushrooms during the last 15 minutes of baking. Saute garlic, and chard or kale in some oil. Stir in garlic, red pepper flakes, and basil.

Roll out puff pastry and brush with egg.

Sprinkle mushrooms over the pastry. Put 2 layers of the eggplant on top in the middle. Spread greens on top of eggplant.Sprinkle with mozarella cheese. Repeat layers.

Pull the edges of the dough over the filling and seal. Flip over so the seam side is down. Brush top and sides of dough with egg. Prick top and sides of dough with fork. Sprinkle with sesame seeds.

Bake at 375 for 20 minutes, brushing with egg wash once or twice more during baking.

Allow to sit for at least 15 minutes before cutting to serve. Serve with side of any sauce (ie tomato sauce or pesto sauce).