2 Ripe plantains* (amarillos)
1/2 cup Oil
8 tablespoons peanut butter

Peel and slice plantains into 1/2 inch slices.  Fry in oil until soft, flipping to lightly brown on both sides. Drain on paper towels. Lightly salt if desired. Top with peanut butter. Serves 4.

*Plantains are a type of banana but larger and much less sweet. Wait until they are black before you open and they will be sweeter. Unripe plantains can be also fried in oil for chips.

Ingredients

1/2 cup sweetened shredded or angel-flake dried coconut
2 bananas
1 lime
1 pint mango sorbet

Preparation

1. Preheat oven to 375°. Spread coconut on a baking sheet. Bake until toasty brown, 3 to 5 minutes (watch carefully, since coconut can burn quickly). Let cool.

2. Peel bananas, cut into 1/4-in.-thick slices, and put slices in a bowl. Finely shred zest from the lime (shred just the green part, not the bitter white pith underneath) over the banana slices. Juice the lime and toss juice with banana slices.

3. Divide 1/2 of the banana slices among 4 parfait glasses or small glass bowls, lifting bananas out of the lime juice with a fork or slotted spoon. Top bananas in each glass with 1/4 cup sorbet and sprinkle with 1 tbsp. coconut. Repeat to make a second layer in each parfait. Serve immediately.

2 pks Dr. Oetker's banana flavored pudding
2 cups Mimicreme
2 cups almond milk
egg replacer mixed with water to replace 3 eggs

Combine all ingredients above. Cook until thickened. Break up some Kinnikinnick graham crackers, layered in casserole dish, then sliced bananas, the pudding, repeat.

* Meringue for the Top

Just Whites egg white powder (3 egg whites with indicated amount of water)
1/3 cup powdered sugar
1 tsp cream of tartar 

Add Egg white powder to stand mixer bowl, then add water indicated to make 3 egg whites.  Beat until blended, add sugar slowly, then cream of tartar and beat until stiff peaks form.

Top with meringue and baked at 350 until golden, about 10 minutes. For egg free omit meringue.

2 cups red raspberries
1/4 cup agave nectar
1 teaspoon fresh lemon juice
1 ounce dark chocolate (72% cacao), very finely chopped

Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. (I used an enameled cast-iron pan) Bring to a simmer, then reduce heat as low as humanely possible. Continue simmering until berries fall apart and essentially liquefy, giving a stir now and again to prevent it from scorching. You want the mixture to reduce considerably and begin to thicken, so plan on a 25 minute simmer time. Remove from heat. Stir in the lemon juice.

Pass the jam through a medium-mesh strainer, pressing on it with a rubber spatula to force it through, leaving the seeds behind. (Scrape the underside to release jam that clings to the mesh.) Discard the seeds. Quickly add about 1/4 of the chopped chocolate to the hot jam, and stir until it melts. Continue with remaining chocolate. (If the jam has cooled too much to melt all the chocolate, microwave the chocolate by itself at 50% power for about a minute, stirring halfway through. Then mix into the jam.) The jam will thicken as it cools. Store in the fridge.

4 apples, peeled, cored and sliced
2 tablespoons brown sugar
2 teaspoons cinnamon

Place apples, sugar and cinnamon in pan, cover and cook on low heat.  The apples will excrete liquid to make the sugar into a sauce.  Stir occasionally.  Do not brown. 

Serves 4.

2 (13 1/2-ounce) cans light coconut milk
3 1/4 cups milk substitute
3/4 cup short-grain brown rice (preferably organic)
1/4 teaspoon fine salt
1/2 cup sugar

Directions

Put the coconut milk, milk substitute, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.

Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.

To serve, top with brown sugar and bananas.

Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.

To top

Directions:

Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely.

Spoon the thick portion from the top of the coconut milk until you have one cup, reserving the lighter portion left in the bottom of the cans for other uses.

Chill in the fridge for about 4 hours: the cans of coconut milk, a metal mixing bowl, and the beaters from a hand mixer.

Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.

Gradually beat in the powdered sugar and rice milk powder 1 or 2 Tbsp at a time, testing for flavor and consistency.

For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur.

Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.

To top

1 pint of coconut cream (you can find this at the Asian market or Kara Natural Coconut Cream)
6-8 tbsp of powdered sugar
1 tsp of vanilla

Get everything really cold including the mixing bowl and beaters. Put everything together and whip it until it forms soft peaks – won’t get quite as stiff as real whip cream. Enjoy – it’s almost a dessert by itself!

No need to core the apples since boiling in juice for several minutes softens the core and removes the seeds.

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples

1) In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

2) With sharp knife*, slice off 1/2-inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and saw gently crosswise into very thin (1/8-inch) rings, rotating the apple as necessary to get even slices.

3) Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, heat oven to 250 degrees F.

4) With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.

*I use a mandolin to slice my apples for dehydrating.

4 peaches, halved and pitted
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon oil

Brush cut sides of peaches with oil. Place on BBQ grill, cut side down over medium flame. Grill 5 minutes, then turn 90 degrees (to make crossed grill marks) and cook 5 more minutes, until almost soft. Mix sugar and cinnamon, sprinkle on peaches as soon as you get them off the grill so the sugar melts on the hot peaches.