Banana & Cherry Slices

I've been considering cutting down my refined sugar intake. Or maybe cutting it out completely. I met someone else who is already doing this and it sort of re-enforced my thinking. So, when I went skipping (see my last post) and found 2 boxes or cherries, 6 bananas, and lots of oranges, I decided it was a good time to start some sugar-free baking. The recipe is incredibly simple and I really enjoyed these treats. They have a lovely subtle sweetness with more character than the sugary buns I had been baking. Now I'm sold on this sugar-free lark, and well on my way. Here's what I did.

I took the pips out of the cherries, squeezed the juice out of a few oranges and a lemon, and blended this all in a bowl with the 6 peeled bananas (like a lovely, thick smoothie). I added flour until I got a nice sloppy consistency, and I chopped up the other box of cherries and threw them in to get a nice chunky sweetness in the slices. I added a bit of oil and some nutmeg and cinammon. I poured the whole mixture onto a baking tray, thinly so it would cook within a reasonable amount of time.  Then I sprinkled some sunflower seeds on top for a laugh. And that's it. Let them cool and they're even nicer. Sugar-free and vegan. Beautiful.

- Dara

Vegan Pumpkin Pie

Hello. Here is a pie:

It is a vegan pumpkin pie I made, the exact recipe of which I cannot recall, and do not believe I ever recorded. I imagine this will be representative of posts to come,

But, I shall do my best to guide you. The pastry is made from mixing sunflower oil and flour, with some water until you get a nice crumbly dough. For the filling, boil some diced pumpkin till it’s reduced to a soft puree and most of the water has boiled off. Then fry it up in a pan with some oil and fairtrade sugar & spices. I recommend ginger, nutmeg, some cinnamon and a bit of cracked black pepper.

Meanwhile (or probably after if you only have two hands) prepare the pastry in whatever form you like - I chose classic pie form. A nice circular oven dish well-oiled will help with this shape. You can add some greaseproof paper around to make sure it doesn't stick, but that has nasty silicon in it, so I recommend just oiling everything to the max - it's more rock and roll also. Then when you're happy with your pie-crust format, add the mixture in and bake it till it’s done. It is done whenever you think it tastes good, as nothing in this pie will kill you. Well, not accidentally anyway (a fallen pumpkin from a height could prove fatal). Anyway, you can even make a fancy lattice pattern on top if you've spare pastry and want to impress your easily-impressed friends. Serve a slice (or the whole thing if you're hungry) with some soy yoghurt or ice-cream.

I have not given exact quantities and I don’t know what they are, but this way you will create something that is truly your own! Even if it’s a mess. But I’m sure it will be lovely.

- Dara