My secret ingredient yesterday was bananas, as in you’ve all gone bananas (Congress, not you guys. Unless you are members of Congress, then you too).
And I decided that when life hands you bananas, you should make banana cream pie. And if you can’t have dairy, then you should make vegan banana cream pie. I followed the recipe from Skye Michael Conroy’s (aka the the Gentle Chef) book The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet. It turned out fantastic. My one critique is that I think the pie crust (I made his graham cracker crust) should have sugar in it. So next time I am using sugar in my crust. The whipped cream I used is coconut milk whipped cream.
I can’t wait to eat more of this tonight.