Okay, nevermind, Rona’s still stomping on our parades, so, let’s bring the Caribbean to us. Grab your piñas and your lighters and let’s set fuego to this *****…Whattt?! I meant “house.”

This recipe is inspired by one of my sweet besties. Let me take you back – We were in university. My girl had just got back from a trip down south. She was looking all bronzed and fine while the rest of us had adopted that Canadian winter glow. Girl says she’s going to show us this dessert she learned how to make while on vacay. She starts lighting fire to this pan filled with bananas, butter, orange juice and rum. Coolest thing I had ever seen, hands down. I immediately started making this all the time. I gained the Freshman 15. The end.

Okay, so my recipe isn’t exactly the same as what’s described above. Since I am OBSESSED with Piña Coladas, I decided to use pineapple juice instead of orange juice, to mimic my favourite tropical drink. A pinch of nutmeg also gives it that WAH-BAM that is just so WAH-BAMMY. Know what I’m sayin’?

Top your ‘nanas with some toasted walnuts and a scoop of vanilla or coconut ice cream (I prefer Halo Top Toasted Coconut) and it’s a fiesta in your kitchen!

Here are a few tips when it comes to lighting things on fire:

• Don’t wear loose, hangy clothing (we don’t want you catching on fire now, do we?!)
• Remove the pan from the burner before carefully adding the alcohol
• Use a long-reach click lighter to avoid any burns
• Once lit, bask in it for a few seconds and then shake the pan until it extinguishes (and it will)
• Don’t panic! The fire WILL go out

*If for any reason you experience a stovetop fire in your home, place a larger lid on top of the pan and turn off the burner…do not throw water on it

I do realize that now 90% of you will not attempt a flambé. Maybe it’s best we just skip to the recipe…Don’t be scared!

Tropical Banana Flambé

Servings: 1-2

Prep time: 2 minutes

Cook time: 10 minutes

Ingredients:

• 2 tbsp chopped walnuts
• 1 tbsp vegan butter (or regular butter)
• 1 firm banana (not green, but barely ripe), sliced lengthwise down the centre
• 1/3 cup pineapple juice (you can buy or make yourself by putting pineapple through a juicer)
• Pinch of nutmeg (optional)
• 1 oz of spiced dark rum
• dairy-free, vegan vanilla or coconut ice cream (or regular ice cream)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Spread the walnuts onto a parchment lined baking sheet and bake for 5-10 minutes, watching closely to avoid burning. Set aside.
2. Set a pan over medium-high heat and add the butter. When the butter is hot, add the two banana halves, cut side down. Let carmelize in the pan for 3-5 minutes, watching closely as not to burn. Flip and add the pineapple juice to the pan along with the nutmeg, if desired. Let the juice simmer for about 2 minutes, or until reduced by half. Remove pan from heat and carefully add the rum. Ignite a long-range click lighter at the edge of the pan closest to you. The pan should flare up immediately. Give the pan a shake to eliminate the flame and then remove from heat (read above for safety tips).
3. Transfer bananas to a plate and drizzle with the remaining sauce in the pan. Top with the toasted walnuts and a scoop of vanilla ice cream, or, my favourite – Halo Top’s Toasted Coconut ice cream. Enjoy!

**Use extreme caution when igniting alcohol.

If you would like to see a video of this recipe in action, check it out on my instagram highlights (@nevernoteatingca)

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I’ve been experiencing a lot with the ingredient agar agar. It is by far the coolest vegan ingredient I’ve tried to-date. It works like gelatin – minus the animal skin and bones. It sets fairly quickly and proves to have amazing results!

As the weather becomes scorching, here in Canada, I was inspired to make something cool and refreshing. The coconut in this tart gives off some major tropical vibes and creates the perfect dessert to enjoy after your summer BBQ. It’s light and fun!

Vegan Coconut Spirulina Tart

Servings: Makes an 8-inch tart

Prep time: 10 minutes

Cook time: 5 minutes

Set time: 1.5 hours

Ingredients:

For the crust:

• 1 cup pretzels
• 1/2 cup pecans
• 6 dates, pitted
• 1 tbsp pure maple syrup

For the filling:

• 3/4 cup full-fat canned coconut milk
• 1 cup organic white grape juice
• 1 tbsp blue spirulina
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp pure maple syrup

Instructions:

1. Combine all ingredients for the crust into a food processor. Pulse until ingredients stick together – about 1-2 minutes. Dump the crust into a tart pan and press down and into sides. Place in the freezer while you work on the filling.
2. In a small pot, add the coconut milk, grape juice and blue spirulina and bring to a boil, whisking often. Once boiling, add the agar agar and continue to whisk for a minute. Reduce the heat to a simmer, add the salt and maple syrup and cook for another two minutes. Remove from heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for 10 minutes before pouring over the crust. Refrigerate for at least an hour and a half or until set through. Best if consumed within 24 hours.

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I’m the type of cook who discovers an ingredient and becomes obsessed with it for weeks at a time. Right now, it’s agar agar. The vegan version of gelatin. It’s literal happiness in powder-form. Have a favourite juice? Add agar agar and it turns that juice into a jiggly, wiggly treat. If you loved Jell-o as a kid, like me, you’ll love agar agar.

Whereas gelatin is made from animal collagen, agar agar is derived from seaweed. It is completely vegan and therefore a perfect ingredient to make jellies, gummies, tarts, preserves and much more.

The crust of this tart was made by combining walnuts, pecans, dates, maple syrup, salt and vanilla in my food processor until the ingredients begin to stick together. This is then pressed into an 8-inch tart pan and thrown into the freezer while the filling is made.

For the jelly filling, add the pomegranate-blueberry juice (I love the “Pom Wonderful” brand) to a saucepan with the full-fat canned coconut milk. Bring the liquids up to a boil, add the agar agar and then whisk the mixture until it’s fully dissolved. Lower the heat and add the salt and maple syrup and cook for a few more minutes. Strain the liquid over a measuring cup to make transferring to your tart shell easier and less messy. No one likes a mess.

When the filling has cooled down for about 10-15 minutes, give it a quick whisk and then carefully pour it into the tart pan, over the crust. Transfer it to your fridge and let it set up for at least 3 hours. Waiting is the hardest part, but it gives you time to think about how you will decorate your tart! I like to show what is in my food when I plate it, so naturally, I topped this tart with pomegranate seeds and fresh blueberries. I also added some puffed quinoa for a slight colour contrast and a fun pop!

This tart is best if consumed within 24 hours.

Vegan Blueberry Pomegranate Tart

Yield: Makes an 8-inch tart

Prep time: 5 minutes

Cook time: 5 minutes

Chill time: 3 hours

Ingredients:

For the crust:

• 1/2 cup walnuts
• 1/2 cup pecans
• 1/4 tsp salt
• 6 dates, pitted
• 1/2 tsp vanilla
• 1 tbsp maple syrup

For the filling:

• 3/4 cup pomegranate-blueberry juice (or just straight pomegranate juice)
• 1 cup full-fat canned coconut milk
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp maple syrup

Instructions:

1. To make the crust – Add all ingredients into a food processor and pulse until it begins to come together, about one minute. Press into an 8-inch tart pan and put in the freezer while you make the filling.
2. For the filling – Add juice and coconut milk to a small saucepan and bring up to a boil. Once boiling, add the agar agar and whisk for one minute, or until the powder is completely dissolved. Reduce heat to a simmer and add the salt and maple syrup. Let simmer for 2 more minutes, whisking occasionally. Remove the liquid from the heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for at least ten minutes before carefully pouring over your tart crust. Let it set in the fridge for at least 3 hours before serving.

*This tart is best consumed within 24 hours.

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