Vanilla Wafers with Banana Pudding

Vanilla Vanilla Wafers with Banana Pudding
(Makes about 40 cookies) – Vegan
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Vanilla Nilla Wafers – these are better than store bought! I’ve had the store bought ones in the past before transitioning to a vegan diet and let me tell you, one bite of my cookies and they took my mind back in time.
This cookie recipe coupled with the banana pudding is a very special recipe for me. My husband is always telling us a story. Stories of his youth and childhood or of his family and friends…crazy stories and loving heartfelt ones too. He often speaks of his grandfather; his PopPop had such an impact on his life. Seth has a lot of great memories of his grandfather and Banana Pudding with Vanilla Wafers was one of them. Every so often my husband makes a suggestion of what’s for dinner. Sometimes he’ll suggest Taco night or a Soup – he loves my soups, but last Sunday he suggested Soul Food Sunday. So I made a Soul Food southern style Dinner: Collard Greens, Black Eyed Peas, Baked Mac-No-Cheese, Corn on the Cob with Fried Tofu. While I was cooking, I started to think of some of my husband’s stories. Then I decided to try and create southern style Banana Pudding with Vanilla Wafers and it was very successful! – I’m so cheesy too when I make something new that I’m excited about or when it’s a surprise. I do the whole – close your eyes thing, ha! He had no idea what I was making but after dinner, I surprised him with this recipe. He was left speechless…when he finally came to; he had a lot of great compliments. During his silence I was sure that he was reminiscing about his grandfather 🙂 and that was special to me…that nostalgia was my goal and that to me was the success!
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Ingredients:
1 Cup All-Purpose Flour
¼ Tsp Salt
¾ Cup Sugar
1 Tsp Baking Powder
½ Tsp Vanilla Extract + ½ Vanilla Bean, scraped
(or use 1 ½ Tbsp or 1 full Vanilla Bean)
½ Cup Earth Balance (vegan butter) softened, room temp.
1 ½ Tsp Ener-G Egg Replacer
2 Tbsp Warm Water
2 Tbsp Non-Dairy Milk (soy or almond)

Directions:
-Preheat oven 350 degrees.
-Mix all ingredients dry then wet, stir to combine.
-Place about a Tsp full of cookie batter on cookie sheet.
-Bake for 15 minutes until golden – turn cookie sheet halfway during baking so it bakes evenly.

Banana Pudding:
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Ingredients:
2 ½ Cups Non-Dairy Milk (I used soymilk), divided
¼ Cup Corn Starch
1/8 Tsp Salt
1 Tsp Vanilla Extract
½ Cup Sugar
2 Very Ripe Bananas
¼ Tsp Turmeric, optional for color

Directions:
-In high speed blender, combine Bananas with 2 Cups Soymilk
-In saucepan dissolve Sugar, Salt, Corn starch and ½ Cup Milk, whisk together to combine.
-Add Banana/Soymilk mixture to Cornstarch/Sugar mixture and whisk together.
-Whisk…Whisk…Whisk…keep Whisking…until your arm hurts. About 5 minutes until pudding mixture thickens up. Whisk in Turmeric.
-Remove from heat and pour into glass dish. Let cool for 20 minutes then refrigerate.

When ready to serve layer in Vanilla Wafers with Banana Pudding. Enjoy!
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Pictured Below is our Soul Food Sunday Meal that I mentioned above, plus my husband’s homemade hot sauce. He makes his own hot sauce too!
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