Soy Ginger Maple Baked Tempeh

This right here is my recent go-to baked tempeh recipe. It’s the perfect combination of savory umami flavor, with a hint of maple sweetness, and a bit of heat from ginger. You can up the spice level with some Sriracha, but more on that later.Screen Shot 2017-04-17 at 11.37.38 PM

Never had tempeh? Well perhaps you should give it a try.  Two important things about tempeh: 1) tempeh is made out by fermented soybeans into a weird dense cake thing, and 2) tempeh is way better than I just made it sound.

When I try to describe tempeh to people, I usually go with “it’s kinda like tofu, but heartier and with a toothier texture.”  If you’re looking for a cheap ($1.99 for an 8-ounce package at TJs!), versatile protein, give tempeh a try. It’s great on salads, in grain bowls, or in tacos.

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Someone recently asked me on Instagram how I make my tempeh, and actually this is a question I get a lot when I recommend it to people: “Like, what do I do with that log thing made of soybeans?”

Personally, I love tempeh so much, I can eat it cold, plain, and with salt. But for those less obsessed than I, here is one of my favorite ways to prepare it:

Prep Time:  5 minutes + at least one hour to marinate
Cook Time: 30 minutes
Total Time: at least 90 minutes, the longer you marinate, the more intense the flavor
Servings: 3-4

Ingredients:

  • 8 ounces tempeh
  • 1/4 cup soy sauce, liquid aminos, or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame or other neutral vegetable oil
  • 1 tablespoon fresh grated ginger, or 1/4 – 1/2 teaspoon ground ginger (depending on desired level of ginger-heat)
  • 1/2 tablespoon Sriracha (optional)

Method:

  1. Cut tempeh into slices, cubs, or triangles (however you desire it)
  2. Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
  3. Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
  4. Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
  5. When ready to cook, preheat oven to 350 F.
  6. Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
  7. Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
  8. Remove from oven and enjoy!

Peanut Butter & Sriracha Veggie Sandwich

Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.

Vegan Peanut Butter and Sriracha Veggie Sandwich

Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.

So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?

So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.

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And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?

I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.

Vegan Peanut Butter and Sriracha Veggie Sandwich

There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.

Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.

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Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.

Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !

Peanut Butter Sriracha Sandwich

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich

Ingredients:

  • 2 slices of bread, toasted
  • 2 tablespoons natural peanut butter
  • Sriracha (as much or as little as you please)
  • 3/4 cup chopped vegetables of choice  (I used carrots, cucumbers, bell peppers, and lettuce, because that’s what I had in my fridge, but any of your favorite crunchy veggies would do)
  • small handful of cilantro (optional)

Method:

  1. Toast bread.
  2. Spread peanut butter on both pieces of bread.
  3. Chop vegetables and cilantro and add to bread.
  4. Drizzle with Sriracha.
  5. Assemble sandwich and enjoy.

Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
Vegan S'mores Bars Cookie Dough

Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

Vegan S'mores Cookie Dough Bars  Gluten-Free

Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

Vegan Cookie Dough Healthy

Shut the front door, right? Right. But this magic is REAL.

Vegan Marshmallows

So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

Vegan Marshmallows Trader Joe's

Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

Vegan Gluten-Free S'mores Cookie Dough Bars

Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

Vegan and Gluten Free S'mores Cookie Dough Bars

In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

Vegan Gluten Free S'mores Cookie Dough Bars

The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

Vegan &amp; Gluten Free S'mores Cookie Dough Bars

Now let’s do this.

Vegan S'mores Cookie Dough Bars Gluten-Free

Ingredients – Crust:

  • 2 cups graham cracker crumbs (about a sleeve and a half)
  • 6 tablespoons coconut oil, melted

Ingredients – Cookie Layer:

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
  • 1 cup rolled oats
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup chopped pecans (optional)

Ingredients – Topping:

  • 12 ounce bag vegan gluten-free marshmallows
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional)

Directions:

  1. Lightly grease a 9×13 baking sheet.
  2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
  3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
  4. Transfer cookie dough into pan and press on top of graham layer.
  5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
  6. Cut into squares and enjoy. Store in the refrigerator or freezer.

Ginger Miso Soba Noodle Soup with Wasabi Tofu

All aboard the hot mess express! Choo-choo we’re chuggin’ along. What mess, you ask? Well, let’s see. I move across the country in 5 days with zero help, I haven’t packed (but I did do some laundry! – #win), I don’t have an apartment to move into when I get there, AND I have about a million things to do before I leave, including work on Saturday. Heyyyyy reality, it’s really nice to ignore you.

Ginger Miso Soba Noodle Soup with Wasabi Tofu-Vegan

Also, a massive wrench was just thrown into my life and everything is more complicated now. People keep asking me “What are you going to do?” to which I respond, “Go get an iced coffee and chill.” And that’s about all I can handle right now. Hi, adulthood, you scare me.

Ginger Miso Soba Noodle Soup with Wasabi Soy Tofu - Vegan

Anyways, when it comes to crazy times, nothing comforts me more than baking, and/or making a nice home-cooked meal. Home-cooked meals = comfort x 20. Even when you cook it yourself. It can’t be beat.

So the Recipe Redux challenge for August was, “Back to the Table,” and asked contributors to share a recipe that was either an old family favorite or a current family favorite – just something that brought or brings your family together as school and fall and reality sink back in. Speaking of school, hellooo graduate school at Columbia University, I’ll see you Monday! And hopefully maybe I’ll have an apartment by then…

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan .

Anyways, my mom used to make the most amazing home cooked meals ever! Favorites were always her pastas and soups (she kicks BUTT at those), and other dishes full of perfectly cooked or roasted vegetables nd homemade salads with homemade dressing and berry crisps for dessert. Yum. You raised me well, mama. Thanks.

Life is much different now than back when I could sit with a family of four and eat. Lots has changed. And family meals have taken on a new meaning. I did actually live with my mom this year, and we actually did share a lot of dinners. But now-a-days with a different family structure and just the two of us, “family dinner,” has a much different meaning.

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan

My mom isn’t really  able to cook much anymore, so we made a lot of simple things and/or went out to sushi. Every Monday and Tuesday is half-price sushi and hibachi and ramen and noodle bowls an excellent Japanese place nearby. So right now, to me, family meals mean Japanese.

No complaints; I love Japanese food. It’s simple, clean, and allows flavors to speak for themselves. The weekly-Japanese dinners inspired this meal, as now I associate Japanese food as mommy time.

Miso Ginger Broth

So here is a big bowl of delicious soba noodles in an umami ginger miso broth. I bought mine at Trader Joe’s. I then added some marinated Wasabi Baked Tofu because marinated baked tofu is delicious and I just found wasabi paste on clearance at Target for $0.84 and felt like I won the lottery. WHOO! I love wasabi. #feeltheburn.

This dish probably is not in anyway authentic Japanese cuisine (just like chicken parmesan is faux-Italian), but hey – it’s inspired by Japanese flavors and my current definition of a family dinner. Hope you enjoy! And if you like Japenese-ish things, check out this Miso Ginger Baked Tofu, this Miso Hummus,  or these Soba Noodle Asian Kale Salad with Soy Ginger Dressing. Yums.

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Level: Easy

serves 2-3 as entree, 4 as side

Ingredients – Ginger Miso Soba NoodleSoup:

  • 32 ounces (1 box) Ginger Miso Broth (from Trader Joe’s – you can substitute other miso broth and add additional ginger) with 1/2 cup reserved for tofu marinade.
  • 4-ounces soba noodles
  • 1 tablespoon sesame oil or vegetable oil
  • 1 scallion
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger (can substitute dried ground ginger)
  • 3/4 cup mushrooms
  • 3/4 cup sugar snap peas or broccoli (or both!)
  • 1/2 cup diced green onions

Ingredients – Wasabi Tofu:

  • 1/2 cup Ginger Miso Broth
  • 1/4 cup soy sauce
  • 2-4 teaspoons wasabi paste, (depending on desired level of spice ~ I tend to like things really hot)
  • 1 tablespoon orange juice (can substitute one tablespoon sugar)
  • 1 teaspoon freshly grated ginger
  • 1-2 tablespoons Sriracha (optional)

Directions:

  1. Drain as much liquid from the tofu as possible by pressing gently with a paper towel. Prepare marinade by combining Ginger Miso Broth, Soy Sauce, wasabi paste, freshly grated ginger, orange juice, and Sriracha. Whisk well.
  2. Slice tofu into bite-sized pieces and place in a low baking dish (a 9×9-inch or similar baking tray should work). Pour marinade over tofu. Cover and set aside in the refrigerator, at least 30 minutes (ideally 2-3 hours)
  3. Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
  4. Place tofu in the oven and bake for 30-40 minutes until firm, browned, and crispy around the edges, flipping halfway through if desired. When finished, remove from oven and allow to cool. While it’s baking, you can prepare the broth, below.
  5. Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
  6. In a large skillet pan over medium heat, warm oil with scallions and garlic and allow to simmer until scallions become translucent. Add freshly grated ginger and allow to simmer. Add broccoli and/or snap peas and mushrooms and cook until vegetables become slightly tender, 4-6 minutes. Add broth and allow to warm and simmer, about 15 minutes.
  7. Add soba noodles to broth and warm for an addition 2-3 minutes.
  8. Serve in bowls and top with tofu and green onions, and Sriracha if desired. Serve with this Asian Kale Salad.

For more Recipe Redux Back to The Table Meals, click around below:

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Salted Avocado Toast with Radishes and Sliced Lemon

I’m going to keep this quick because my life is an exploding hot mess of busy these days. More on this in tomorrow’s post. Stay tuned.

Avocado Iron Salt Toast

Now moving on to HAPPY THINGS. Like the fact that my dog is still cute. And the fact that salt exists. I love salt. Salt is arguably the greatest flavor enhancer of all times. It’s like the auto-tune of food.

iron salt avocado toast with lemons and radishes

Let’s also talk about iron, shall we? As a vegan, people always give me that annoying “BUT HOW DO YOU GET ANY PROTEIN?” stuff and I roll my eyes back into my head so far I can see my brain. Besides whole grains, nuts, vegetables (kale has 3 grams protein per cup!), tofu, etc etc, it’s truly not a concern. More concerning for vegans? B Vitamins and iron. At least according to my nutrition professors and to my opinion.

iron salt avocado toast with lemons & radishes

I actually do make an effort to get enough iron and B vitamins from foods. And so when my friend John approached me with this cool Iron Salt he’d created, I thought it was awesome. Each 1/4 teaspoon has 10% DV of salt. And as a bonus it’s pretty and pink and tastes great. COOL. I love it. And no I’m not just saying that. I’m a woman of honesty. And it’s also made in Brooklyn, which instantly makes it trendy and hip. #cool

iron salt avocado toast with lemons and radishes

Anyways, I made some recipes with the stuff and genuinely do love the product! You can order it here.Look out for some of my recipes that will be popping up on the Iron Salt Blog, which I’ll also share here. The first of which is this Salted Avocado Toast with Radishes and Sliced Lemon. It’s satisfying, tangy, creamy smooth, and totally rad (not just rad-ish ;-)). The radishes add a nice sharp flavor, and the lemon makes them sparkle. The Iron Salt brings it all together by highlighting each flavor, tying them all together, adding a nice crunch, and obviously, making it look really pretty.  It’s a nice way to mix up your avocado toast game. Enjoy! HAPPY SALT!

Avocado Iron Salt Toast 3

Salted Avocado Toast with Radishes and Lemon

This toast is refreshing, different, and filling, yet light. The Iron Salt highlights the earthy flavors of avocado, while the radishes and lemon provide an intriguing and fresh flavor contrast. An delightful dish for breakfast or as part of a light lunch, this toast is truly a nutritional powerhouse. Drizzle with extra virgin olive oil if desired. If you don’t have radishes or lemon on hand, sub fresh tomatoes and basil, or cilantro with red peppers and lime juice.

Serves one.

Ingredients:

  • 1 slice whole-grain bread or gluten-free bread
  • ⅓ avocado
  • 2 radishes
  • ¼ of a small lemon
  • ½ teaspoon Iron Salt, divided
  • 1 tablespoon olive oil (optional)

Directions:

  1. Toast bread.
  2. In a small bowl, mash avocado and add ¼ teaspoon of Iron Salt. Spread on toast.
  3. Thinly slice radishes and lemon. Layer radishes and lemon on toast. Garnish with remaining iron salt. Drizzle with additional lemon juice and olive oil, if desired.
  4. Enjoy

3-Ingredient Tofu Tacos

Taco Tuesday is such a thing. Except that I rarely take part in Taco Tuesday because Tuesday is also half price sushi night so it’s usually sushi on Tuesdays and tacos on Wednesdays. At least in my world. And it works for me. I’m determined to get #tacowednesday trending.

Easy Veagn 3-Ingredient Tofu Tacos

But truly – tacos are good any #dayoftheweek. And although I absolutely DESPISE going out for American-ized Mexican food (the stuff covered in grease and cheese aka a fast track to spending the rest of the day on the potty), I do adore California style Mexican food, full of fresh flavors and colors. Like fresh non-Taco-Bell-esque Tacos. I actually adore these kinds of tacos. They’re the perfect meal – full of flavor, spicy and satiety, tacos are always a great option for any meal.

Tofu Tacos - Vegan

When you think about a taco, you hit almost every food group, and if done correctly, tacos make a darn healthy meal.. Think about it: protein (tofu in my case), fruits (tomato counts, right?) veggies (lettuce), healthy fat (avocado), legumes (black beans), and whole grains (corn tortilla). What a #win.

5-Minute Vegan Tofu Tacos

So I like to whip me up some tacos, not only because they are delicious, filling, and healthy, but because they are so gosh darn easy. This recipe literally takes 10 minutes, start to finish. To me, it feels like the equivalent of heating up a frozen pizza. It’s that simple and, arguably, faster.

Vegan 3-Ingredient Tofu Tacos

I love me all sorts of vegan fillings in my tacos. Black beans are always a favorite, but after having that as the only option for 5ever as a vegetarian option, I set out in search of something else.

Easy Vegan 3-Ingredient Tofu Tacos

And then I discovered tofu tacos. The texture of tofu adds a creamy yet satisfying element to a taco filling, and provides a lovely blank palate to pick up taco seasoning. Ps Trader Joe’s taco seasoning is incredible. It’s a product of South Africa and has a lovely spice to it. Probably the best on the market. TJs does it again.

Tofu Tacos

Make these tacos any day of the week for breakfast, lunch, and/or dinner. The best part is that it literally takes less than 10 minutes start-to-finish and only requires simple ingredients you probably have in your house. yay.

Prep Time: 5 minutes
Cook Time: 5 minutes
Level: easy

serves 4

Ingredients – Tofu Filling:

  • 1 14-ounce package firm tofu
  • 1 package taco seasoning (I love Trader Joe’s!)
  • 1/3 cup salsa of choice

Toppings / Extras:

  • 8 tortillas
  • sliced avocados
  • diced tomatoes
  • salsa
  • cilantro
  • vegan cheese sauce

Directions:

1. In a medium saucepan, warm salsa. Open tofu and pour off extra liquid if tofu is set in liquid.

2. Cut tofu into 4 pieces. Using fingers, crumble tofu into saucepan. Pieces can and will be uneven. Go with it. Add taco seasoning and stir until all tofu is evenly coated with salsa and taco seasoning.

3. Simmer over medium heat until tofu is evenly warmed, any excess liquid has evaporated, and all tofu is evenly coated with seasoning.

4. Fill tortillas with a heaping scoop of tofu filling. Top with beans, salsa, avocado, cilantro, and whatever else your heart desires. 🙂 Enjoy !

Papaya Mango Coconut Tropical Cream Pie

The other night I had a crazy wild fun dream that I made a mini pie. As a result of this magical dream, I couldn’t stop thinking about a mini pie for a full 36 hours, which prompted me to go to Crate and Barrel and buy not one, but two mini pie dishes. Hashtag why buy one mini pie dish when you can have two?!

Vegan Papaya Mango Coconut Tropical Cream Pie.

I mean, how could I not? JUST LOOK AT THEM. I even took an iPhone foto to document the cuteness/brag about my purchases.

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This pie trip was actually super appropriate and justifiable because 1) I love pie and mini things and 2) The Recipe Redux challenge for the month of June was “Pie Love.”

I love me a good pie. I mean, really, who doesn’t like pie?Pie is for everyone; it is truly a food for the people. And pie can be oh so many different things – sweet or savory, fluffy or dense, chocolatey or fruity, or even veggie packed and dinner-appropriate. Pie is a food of many hats, you could say.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

I wanted to make a sweet pie because sweet I’m a dessert queen. At first I was going to make a fruit-filled pie. And then I did. It was peach and blueberry with a crumble topping. It was great. I ate it all in 24 hours. It’s likely that it’s recipe will pop up soon right here on kbaked.com. But then I next had a hankering for a cream pie. A fluffy, wonderful pillowy refreshing pie for summer. One you could hypothetically place your head down to sleep on, should you desire.

Vegan Papaya Mango Coconut Tropical Cream Pie.

Cream pies are a little bit less common for those who are dairy-free to come across. So I also enjoyed the additional challenge of dreaming one up and executing it. I used canned coconut cream as a substitute for heavy whipping cream. This works magically. There are a million recipes for coconut whipped cream on the internet, so I”m not going to pretend like I made it up. If you’ve never had coconut whipped cream, you should give it a whirl. Google “coconut whipped cream” recipe and make some. Side note: it’s delightful with berries.

Papaya Mango Coconut Cream Pie - Vegan & Gluten Free

I bought my coconut cream at (surprise surprise) Trader Joe’s for $1.49. Damn good deal. Also a good deal is the $2.99 papayas we have had in recently. Papayas have been such a nice change of pace for me as far as fruit goes. It’s like this creamy buttery mellow flavored tropical melon. Gimme.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

Papaya basically has the word “pie” in it, so I figured why not put it in a pie. And then I decided to add some mango for extra sweetness and a tropical flavor punch. The result is a wonderful fluffy and refreshing pie which is light and airy and fluffy and reminiscent of sitting on a beach in Cabo or something. Or sitting on your porch in Suburbia, WI. Basically the same thing right? right.

Papaya Mango Coconut Tropical Cream Pie. Vegan.

If you need something to lighten your spirits, tantalize your taste buds, or just something plain different to mix up the summertime dessert routine, I suggest you make this pie. Pro tip: tastes great with a whole lotta berries and a little extra crushed up graham cracker on top. Enjoy 🙂

Prep Time: 15 minutes
Chill Time: at least 1 hour
Level: easy

makes one pie serving 6-8, easily halved for a mini pie

Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves) –> for gluten-free, use gluten-free graham crackers or other plain crispy cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Pie Filling:

  • 1 can coconut cream refrigerated at least 2 hours, preferably overnight. —> (coconut cream is available at Trader Joe’s. If you do not have a Trader Joe’s in your area, simply take a can of full fat coconut milk and place in the fridge overnight. remove solid fat portion from can for pie)
  • 1/2 large papaya (about 1.5-2 cups cubes)
  • 1 cup cubed mango (frozen or fresh)
  • 2 tablespoons sugar
  • 1/4 cup shredded coconut for garnish (optional)

Directions:

1. In a food processor, pulse graham crackers into crumbs. If you don’t have a food processor, place in a ziplock bag and smash with a wooden spoon or rolling pin until crumbs form. Pour into a medium bowl and add sugar. Mix.

Vegan Papaya Mango Coconut Tropical Cream Pie

2. Melt coconut oil and add to graham crumbs. Mix well. Pour graham mixture into a pie dish and press into bottom and edges. Place in the refrigerator to set.

Coconut Whipped Cream  - Vegan

3. In a food processor or blender, combine cubed papaya and mango. Puree until smooth. Add sugar and puree again.

Vegan Papaya Mango Coconut Tropical Cream Pie.

4. In a large bowl using an electric beater, whip solid coconut fat from a can until light and fluffy, about 2 minutes. Gently fold in papaya and mango puree mixture until just combined. Pour into pie dish with graham crust. Garnish with shredded coconut if desired. Place in fridge to chill for at least an hour. Enjoy :-D.

For more Pie Love from fellow Recipe Redux members, click around below: