Monday, August 16, 2010
In follow-up from my last post about vegan booze, I felt it only right to give you a recipe using said booze in one of the most deliciously simple desserts I've ever made. Now, the recipe is not mine; I give full props to Vegan Pandamonium for this most incredible recipe. I served these booze-soaked bananas over Vanilla Rice Dream Vegan Ice Cream sprinkled with pumpkin pie spice, and I cannot even tell you how fast this disappeared between my man and me. So, without further adieu, enjoy the recipe!
Ooey, Gooey Rum Bananers
3 bananas, cut into quarters
2 TBL vegan margarine
2 TBL agave nectar (I used vanilla agave for added sweetness)
1/2 TSP vanilla extract
3 TBL spiced rum
1 1/2 tsp crystallized ginger, minced
1/4 tsp pumpkin pie spice
garnish with shredded coconut (I didn't do this, but if you like coconut, go ahead!)
In a small saute pan, melt margarine over medium heat. Add the agave nectar and turn to high heat so that it begins to bubble, thicken and brown a bit.
Once the color starts changing, turn the heat to low and add bananas.
Add the vanilla extract and stir until the vanilla aroma begins to subside. Next add the rum and let it cook down for a few minutes. Add the crystallized ginger and the pumpkin pie spice and stir up well. Garnish with shredded coconut.
Now if this doesn't get you salivating, then WAKE UP!!! Enjoy!