Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, November 2, 2013

Uncle Ken's Banana Pudding

My Uncle Ken was known for his homemade banana pudding.  He brought it to every family gathering.  After losing Uncle Ken earlier this year, it's comforting to remember him by making - what else? - his banana pudding.  I modified his recipe slightly to make it non-dairy, but that only makes it even more popular at the Today Tomorrow household.  Miss you Uncle Ken!
1/3 c. flour
1/2 c. plus 2 T. plus 2 t. sugar
2 T. plus 2 t. cornstarch (Try to get non-GMO cornstarch.  I use Rumford brand.)
2 c. almond milk
4 egg yolks, beaten
1/2 t. vanilla or almond extract
vanilla wafers
2 - 3 bananas
In a large saucepan, mix the flour, sugar, and cornstarch with a whisk.  Whisk in the almond milk, then the egg yolks.
Heat the mixture over medium-low heat, whisking constantly.  When the mixture is thickened to a pudding, whisk in the vanilla or almond extract and remove from heat.
In the bottom of a 2-quart casserole dish, layer vanilla wafers to cover the bottom and create an edge with a row of wafers standing around the perimeter.  Cover the vanilla wafer layer with sliced bananas, then pour the pudding to cover both layers.  Refrigerate, then serve.
Serves 4 - 6.


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