Vegan milk pie

Today someone very special to me tried to motivate me to start blogging again. Not sure how and why, but I promised I would start tonight. So here is one of my favorite pie recipes along with a photo of princess Ifi. The crust is perfect for any creamy pie filling and the filling can be also used to make a vegan galaktobureko.Milkpie 

for the crust

1 1/2 cups all purpose flour
1/2 cup vegan margarine
1/4 cup ice water
2 TB sugar
pinch of salt
1 TB apple cider vinegar

Sift together the flour, sugar and salt. Cut the margarine in small pieces and add it to the flour mixture until you form a crumbly dough. Mix the water with the apple cider vinegar and slowly drizzle it over the flour. Mix the dough with your hands until it forms a soft ball. Add more water if needed. Wrap the dough in plastic wrap and refrigerate for an hour. Sprinkle your working surface or a piece of parchment paper with flour and roll out the crust. Transfer the dough crust into a pie dish and crimp the edges as desired.

for the filling

4 cups of vanilla soy milk
1 cup fine semolina
1/3 cup of vegan margarine
1 small ripe banana, mashed
1/2 cup of brown sugar
1/3 tsp cinnamon

Preheat the oven to 350F/180C. On stovetop bring milk almost to a boil in a saucepan, and then add the margarine, banana, sugar, cinnamon and semolina making sure to stir continuously over the heat until a thick cream is formed. Pour the filling into the pie crust and bake for 45 minutes until the top has browned. Let it cool, serve and enjoy!



Vegan Cooking Class at Nea Guinea: home made soy milk

At tonight’s vegan cooking class at Nea Guinea we made soy milk from scratch. And then with the soy milk we made bechamel and with the okara from the soy beans we made a scramble okara putanesca! Everything was absolutely delicious and fun!

boiling the soy milk

draining the soy milk

veggies for the okara putanesca

bechamel over pasta ready to go in the oven

okara sramble putanesca

yummy food – even if it’s not looking pretty 🙂

apricot banana frosty

Few weeks ago I visited my mother and her apricot trees were full with sweet and ripe apricots. I ended up bringing home a big big basket full of apricots and as it was impossible to eat all these in a few days period, I decided to cut them in two, remove the seeds and freeze them. Since that day, our usual banana-strawberry frosty has been replaced with this sweet apricot banana frosty. Serve it in a frozen glass for an even frostier frosty 🙂

apricot banana frosty


1 frozen banana
3 frozen apricots
1 1/2 cup cold soy milk
1 ts vanilla extract

Blend all ingredients until smooth and creamy. Serve and Enjoy!