wake up late, lie in bed listening to the chatter downstairs and smelling the fresh baked muffins
put on fleece pants
hang around, eat muffins, drink tea
change from old sleeping t-shirt into old daytime t-shirt, begrudgingly change out of fleece pants for slightly more acceptable cargos
do not put on makeup
take pictures of farm, eat grapes off vines, wander around in barn, cook a bit, hang around
fend off advances of grandmother bearing more muffins, drink tea
chat with whomever shows up at the door, offer them muffins
rummage through garden for tomatoes and basil, visit local farm stand, eat said tomatoes and basil
put fleece pants back on
help make dinner, eat at kitchen island, hang around
fend of advances of grandmother bearing more muffins, drink tea
figure there is no point working out what day it is now
repeat as necessary
As per usual I’m skipping around a bit and, in an attempt to avoid the sorting of 12 days and 2522 miles of photos, have jumped from our first day in Montana straight to the farm where we are now.
I wasn’t sure if I’d be able to play along for SABH this month due to our current adventures but staring at the fruit bowl the other morning my mind started to wander, and about three minutes later this sauce happened. How deliciously convenient.
I think it may be time for another cup of tea and a muffin.
Vegan Creme Anglaise
To say a sauce is an epiphany may be a slight embellishment, but I am prone to embellishment and this stuff is seriously delicious. Not to mention it takes a total of about 30 seconds to make. See, told you, e-p-i-p-h-a-n-y.
- 2 medium ripe bananas
- 1 Tbsp coconut oil, melted*
- 1 Tbsp lemon juice
- seeds from 1 vanilla bean*
- 2-4 Tbsp almond milk*
Place bananas, oil, juice and vanilla seeds in a food processor, blend until very smooth and no chunks of fruit remain.
Blend in almond milk starting with 2 Tbsp and adding more to achieve desired consistancy.
Serve immediately over anything which would benefit from a vanilla sauce. Pretend it took ages to make.
- Yes, another oil like macadamia can be substituted for the coconut oil.
- Yes, you can use a tsp of vanilla bean paste or even extract instead of seeds from a bean – but if you use extract you won’t have lovely little flecks of bean in the sauce.
- Yes, you can use any non-dairy or dairy milk you wish.
This post is part of the September Sweet Adventures Blog Hop – Feeling Saucy – hosted by Capers of the Kitchen Crusader.
SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.
Make sure to check out all the other wonderful saucy creations that have been linked-up below!
I cant believe you’re still posting while on your trip 🙂 haha fab effort JJ!
The Saffron Girl says
What a great combination for “creme anglaise” without the dairy! I’ll definitely have to try this.
Christina @ The Hungry Australian says
Great post, JJ. Your photos and styling are fantastic. And this sauce looks super quick and easy – will definitely try.
Christine @ Cooking Crusade says
Beautiful looking recipe JJ!
Simon Food Favourites says
that’s a pretty cool alternative for vegans. nice one!
What a fabulous use of bananas! Love it!
I love this idea for a vegan creme anglaise! I only have one comment. You should steep the vanilla bean with the dairy replacer(almond milk) for 15-20 min over low heat to extract the vanilla flavor. Simply blending it will not give you the same flavor that heating it will. Let me know if you think the difference is desirable or not. Thank you and happy cooking.
Culinary Nutrition Major