Cheesecake!!

(adapted from allrecipes.com, link)

That's right folks... Cheesecake!!! You may be wondering how on earth it's possible make dairy-free CHEESEcake. But thanks to modern food technology there are replacements for nearly every dairy product... even cream cheese. Now, I am a soy-after-taste-aphobic so my number 1 goal in adapting this recipe was to make sure that there was NO nasty aftertaste. Believe me, this is GOOD!

30 min prep | 1 hour cook | ready in 7 1/2 hours

Ingredients

• 15 graham crackers, crushed
• 4 tablespoons butter substitute, melted

• 4 (8 ounce) packages Tofutti Better Than Cream Cheese
• 1 1/2 cups white sugar (plus a few tablespoons to taste)
  
• 3/4 cup vanilla almond milk (or other milk substitute)
  
• 4 eggs
• 1 cup Tofutti Better Than Sour Cream
  
• 1 tablespoon vanilla extract
• up to 1 tablespoon lemon juice (to taste)
  
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter substitute. Press onto bottom of springform pan.
3. In a large bowl, mix Tofutti cream cheese with sugar until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in Tofutti sour cream, vanilla, lemon juice and flour until smooth. Pour filling into prepared crust.
4. Place a casserole dish filled with one inch of water on the bottom rack of oven. Put the cheese cake on top rack and bake for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. (See notes below) Chill in refrigerator until serving.

Notes

1. You can tell if the cheesecake is done if the edges are puffed up and the center is slightly moist and jiggly.
   
2. After baking for one hour you can open the oven door to check on the cheesecake, then turn the oven off and close the door. It won't make your cheesecake crack if you open the door a few times.
3. Over-mixing will also cause it to crack so the last few steps you can start mixing with a spoon or spatula and then use your mixer to just get the lumps out.
4. This is less sour than a normal cheesecake so it goes well with a tart sauce. (Such as this raspberry sauce)
5. It has taken me three years to get up the courage to try Tofutti products... or any other dairy replacement cream cheese or sour cream. I just didn't believe anything could be as good as the real thing and the thought of these replacements made me sick! While I can't testify to eating the product straight out of the container... I can tell you that they really do a good job in this recipe. If you are as paranoid as I am, I would suggest not tasting your batter AT ALL until just before you poor it into the pan. Yes you get raw egg but then you aren't searching for the individual tastes. You'll be surprised how normal (and delicious) it is.
   

Sweet Cornbread

(adapted from ourbestbites.com, link)

These are yummy... and addicting... and pretty easy. It's a win-win... uh win.

10 min|18 min

Ingredients

• 1 yellow cake mix (Duncan Heins is dairy-free)
• 2 Jiffy cornbread mixes (or double this recipe)
• Oil, milk (soy), and eggs according to package directions

Directions

1. Preheat oven according to directions on cake mix box.
   
2. Combine cake mix and cornbread mixes in a large bowl.
   
3. Add eggs, oil, and soymilk according to package directions (replace all water with soymilk).
   
4. Mix together according to cake mix directions.

Notes

1. This makes a lot of cornbread. Either 36 muffins or one 13X9 and one 8x8 baking dish of cornbread. So invite people over... or eat them all yourself.
2. This goes great with honey-butter. (Butter substitute of course.)
   

Homemade Jiffy Cornbread Mix

(from cdkitchen.com, link)

Jiffy muffin mix has animal shortening in it... so it's a no-no for my son. Here's a copycat recipe. It's delicious in this recipe.

10 min|15 min

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup yellow corn meal
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. To make corn muffins: Preheat oven to 400 degrees F. Combine above mixture with 1 egg and 1/3 cup soymilk. Fill muffin tins 1/2 full. Bake 15-20 minutes Makes 6 muffins.

Notes

1. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix

Honey Chicken Kabobs

(recipe from allrecipes.com, link)

Because of my son's allergies to not only milk but also beef, pork, and lamb, we eat a lot of chicken! I'm always on the lookout for different ways to cook it and these kabobs are delicious. Anytime you have a marinade with soy sauce and something sweet you know it'll be good!

2 hour marinade | 20 min prep | 20 min cook

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Notes

1. I like using other veggies like butternut squash, zucchini, yellow peppers, orange peppers, etc.
2. I also can't cook meat on a grill for my son because of the other meats that have been on it. So I cook my kabobs in the oven on a cookie sheet with a cooling rack on top (So the juices run off like a grill). I cook them at 425 degrees for 15 min. Then I take them out, baste them, and put them in for 5 min more.
   

German Pancakes

(adapted from allrecipes.com, link

image from here)

This is your basic German pancake recipe. It's a little more cleanup to mix in a blender but it makes for a very smooth, airy texture.

10 min|20 min

Ingredients

• 6 eggs
• 1 cup soy milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter substitute melted
  

Directions

1. Preheat oven to 400 degrees F.
2. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
   
3. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter.
   
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Serve with syrup and powdered sugar, fruit, agave nectar... whatever you like.
   

World's Best Cocoa Fudge

(from my Mom)

Figuring out that this recipe could easily be made dairy-free was possibly the most exciting discovery of my whole life! This recipe reminds me of Christmas, home, my mom, all things good and wonderful... This is seriously my absolute favorite fudge anywhere.

not much prep | patience required... 4 hours? (lots of cooling time)

Ingredients

• 4 cups sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups soy milk
• 2 tablespoons light corn syrup
• 1/4 cup butter substitute
• 4 teaspoons vanilla
  

Directions

1. In medium to large pot, stir sugar, cocoa, salt, soy milk, and corn syrup over low heat until sugar is dissolved.
   
2. Increase heat and bring to boil.
   
3. Cook stirring occasionally until mixture reaches soft-ball stage (234 degrees F)
   
4. Remove from heat. Cool to touch. Do not jar pan.
   
5. Add butter substitute and vanilla.
6. Beat with wooden spoon until mixture loses it's gloss (15-20 minutes)
7. Pour into buttered pan. Let sit until firm enough to cut.
   

Notes

1. Patience is key in this recipe. I'm not very good at telling if it reaches soft-ball stage so I suggest a candy thermometer. If you overcook it or don't let it cool long enough, your fudge will crystallize in a bad way.
2. When you beat in the butter and vanilla, keep beating until you see a change in the fudge. It will change color and texture from dark and shiny to a lighter, duller, thicker mixture. It should still be smooth though, so don't over-beat.
   
3. The top of your fudge should be smooth when you put it in the buttered pan. If you over-beat it and it turns out a little rough just put a piece of saran wrap directly on the top of the fudge.
   

Easy Apple Crisp

(adapted from mommysavers.com, link)

This was soooo easy to make and the crust was perfect. Mmmm.

20 min|45 min

Ingredients

• 5 cups peeled sliced apples (a little more or less is fine too!)
• 1 stick butter substitute melted (save wrapper to grease pan)
• 1 cup brown sugar
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350. Grease 13X9 or 13X10 pan with butter wrapper.
   
2. Arrange peeled apple slices in dish.
   
3. Mix the rest of the ingredients together ( I use a fork, it seems to work better) Dump or spoon over apples.
   
4. Bake at 350 for 45 minutes.

Notes

1. I didn't have anything to core the apples with so I just peeled and chopped them as evenly as I could. It worked great.
2. I also only had 4 cups of apples. I didn't use less crust though, because crust is the best part. I just used a smaller pan.
   

Pumpkin Muffins

(from my Mother-in-law)

These muffins are versatile and delicious. I love that you can add whatever you are in the mood for: apples, carrots, nuts, flaxseed, craisins, raisins, etc. You can even substitute whole wheat flour for the white flour. You really can't go wrong... unless you forget the baking soda!

18-22 min bake | 20 min prep | yield 30 muffins

Ingredients

• 4 eggs
• 2 cups canned pumpkin
• 1 cup canola or vegetable oil (less if adding carrots and apples)
• 2/3 cup water
• 3 cups sugar
• 1/3-1/2 cup grated carrots (optional)
• 1/2-1 cup grated apple (optional)
• 3 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tsp cinnamon
• 1/2 teaspoon ginger
• 2 teaspoons baking soda
• 1/2 teaspoon cloves
• craisins, raisins, nuts, flaxseed, and/or chocolate chips to preference (optional)
  

Directions

1. Preheat oven to 350 degrees F.
2. Combine eggs, pumpkin, oil, and water in large mixing bowl.
3. Add sugar. If you choose to add apples and carrots, add those now as well. Mix well.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix well.
6. Add in other optional ingredients such as craisins or chocolate chips.
7. Spoon into muffin tins and bake for 18-22 minutes. (the original recipe says 15-17 minutes but I filled my muffin tins quite full)
   

Notes

1. I used one apple and five baby carrots. I cut my oil back to 3/4 cup but I could have probably used even less. I substituted 1/4 ground flaxseed for 1/4 a cup of the flour. I used 1 1/2 cups white flour and 1 3/4 cup whole wheat flour. I left a dozen muffins plain for my son and added craisins, raisins, and nuts to the rest. Then I filled my muffin tins almost to the top and baked for about 21 min. This made 30 muffins.
2. You can also make pumpkin bread with this recipe. A large loaf should bake for 45-60 minutes and you can adjust the time down for smaller loafs.
   

Quinoa "Fried Rice"

(image and recipe from www.noshtopia.com, link)

If you have not discovered quinoa, it is possibly the greatest little super food out there. Because my son is not only allergic to milk but other major proteins like beef and pork, I am always on the lookout for good protein sources. And guess what... quinoa is a COMPLETE protein all by its lonesome. And it's delicious. I actually like this recipe better than fried rice.

30 min prep and cook

Ingredients

• 2 cups cooked and cooled quinoa (see notes for easy instructions on cooking quinoa)
• 1/2 lb chicken cut into cubes (I used chopped up turkey lunch meat)
• 1/3 cup pre-cooked fresh corn on the cob (or canned)
• 1/3 cup precooked fresh peas (or frozen)
• 1/3 cup diced carrots
• 2 eggs beaten
• 2-3 tablespoons diced green onions
• 1 tablespoon soy sauce (less if not using chicken)
• Olive or canola oil for cooking chicken or Pam for lunch meat
• Salt and pepper to taste
  

Directions

1. In a saucepan big enough to hold all the Quinoa Fried Rice, heat some oil and then stir fry the chicken until it’s mostly cooked. Add salt & pepper to taste. If using lunch meat, spray pam in pan and fry chopped up meat until desired crispness is achieved.
2. Add in the carrots, and sautee about a minute with the meat to start softening the carrots up a bit.
3. Add in the peas and corn and sautee with the chicken and carrots for about a minute.
4. Scramble the eggs in a cup and then pour in with the meat, carrots, peas, and corn. It is important to cook the scramble eggs before adding in the Quinoa. If you pour the raw egg onto the Quinoa, the Quinoa will get soggy.
5. When the eggs are scrambled, pour in the Quinoa and the green onions along with the soy sauce. Mix all ingredients together well. Let cook in pan, stirring continually for about 1-2 minutes.

Notes

1. I cook the quinoa in my rice cooker using chicken stock. It's 2 parts liquid to 1 part quinoa. You can soak the quinoa in water for 30 min. prior to cooking to eliminate any bitterness or you can simply rinse it. The chicken stock masks most of the bitter taste if you choose not to rinse or soak it first. Then I put it in the fridge and use it for the next few days.
2. Lunch meat or ham would add saltiness to the dish so less soy sauce is required. You can use low sodium soy sauce or half the normal amount.
3. This recipe is good even if you don't have all the ingredients. I've made this with just corn, lunch meat, quinoa, egg, soy sauce, and freeze dried chives. I didn't use oil at all. Still delicious.
   

BEST Oatmeal Cookies

(from my sister)

This makes the most delicious cookie dough ever... oh and the cookies are great too.

10-12 min bake | 20 min prep | yield 3 dozen

Ingredients

• 1/2 cup butter substitute
• 1/2 cup vegetable shortening
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs beaten
• 1 tablespoon vanilla
• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• a few dashes of nutmeg
• 3 cups quick oats
• 1/2 cup chopped walnuts or coconut (optional)
• 1 1/2 cups raisins (optional)
  

Directions

1. Preheat oven to 350 degrees F.
   
2. Place raisins in a colander. Put colander in a large mixing bowl and fill with hot tap water until raisins are completely covered. (This makes the raisins so soft after baking.)
3. In mixer cream butter, shortening, and sugars.
4. Mix in eggs and vanilla.
5. In separate bowl, mix dry ingredients except oats. Add to mixer and stir until combined.
6. Add raisins or other nuts/coconut/seeds etc. and stir.
7. Mix in oats.
8. Spoon onto greased cookie sheet and bake 10-12 minutes.

Notes

1. Soaking the raisins is optional but worth it.
   
2. You can use all white flour instead of wheat and all shortening or all butter instead of half and half. I just like it this way.
   

EASY Crock Pot Chicken Soup

(variation from cooks.com, link)

This recipe is a winner for everyone. For me, it's easy. My husband loves the taste. And my son actually eats it... which is always a success. This recipe is a bit like stone soup. You can add whatever veggies that you like, or add noodles... even bacon. It all tastes good.

4-5 hours cook | 20 min prep

Ingredients

• 2 large chicken breasts, frozen
• 8 slices cooked bacon (or turkey bacon), chopped (optional)
• 1 onion, cut in half
  
• 3 medium potatoes, cubed
• 1 can corn
• 1 can cut green beans
• 1 cup finely cut fresh chives (or 1/2 cup dried)
• 1 teaspoon basil
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil (2 tablespoons if no bacon)
• 2-3 teaspoons salt (to taste)
• 64 ounces water
• onion powder to taste
• garlic powder to taste
• chicken bullion to taste (check for milk warnings)
  

Optional Ingredients

• chopped baby carrots
• chopped celery
• sliced mushrooms
• chopped bell pepper
  
• 12 oz. egg noodles or dry pasta noodles

Directions

1. Add all ingredients into the crock pot with the onion halves placed on top (with the exception of noodles, those will go in after the chicken is fully cooked). Include all juices of canned vegetables. Do not worry about cutting the frozen chicken breast at this time.
2. Cook on high for 4 1/2 hours.
3. Remove onion halves and discard.
4. Either remove chicken from crock pot to shred or chop with wooden spoon while still in the soup.
5. Add more salt, pepper, onion powder, garlic powder, and chicken bullion as needed to flavor the broth.
6. If you are adding noodles, add them now and cook for an additional 45 minutes.

Notes

1. I usually don't do both potatoes and noodles. It feels like a lot of starchy stuff for one bowl of soup. And it sucks up all the broth after a night in the fridge. I do one or the other.
   
2. I wait to add the onion powder, garlic powder, and chicken bullion until after the chicken is cooked and I can taste the broth.
   

Baked Sweet and Salty Salmon

(Variation from allrecipes.com, link)

I was going to call this, "The Best Thing You've Ever Tasted In Your Life, Easy Too, And Served With Rice... Salmon" but it wouldn't fit in the title bar. That should tell you all you need to know.

20 min bake | 15 min prep | (marinate 2 hours)

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• cooked rice (if desired)
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat oven to 425 degrees F.
4. Make a small foil packet for each fillet. Pour as much marinade into each packet as it will hold without spilling out (a few tablespoons). This will be used later to top the rice. Seal each packet well and place on a cookie sheet.
5. Bake for 15-20 min until salmon is cooked through.
6. Place salmon and extra sauce from the foil packet over rice.
7. Yum.

Notes

1. If your fillets have the skin on, leave it on to cook. Cooking salmon in the foil packets perfectly steams the fish and makes the skin peel right off after.
2. The longer you marinate the fish the better.
3. The original recipe link at the top gives instructions for grilling.
   

Crimson Chicken Salad

(From my sister)

This recipe was surprisingly flavorful and unique. I've eaten a ton of bland chicken salad recipes before and this is definitely not one of them. It's the perfect blend of spices and sweetness. Enjoy!

30 min total | 20 min prep

Ingredients

• 4 cups chicken, cooked, shredded and cooled
  
• 1 1/2 cups craisons
• 1 cup diced celery
• 2 green onions, diced
• 1/2 cup diced green bell pepper
• 1 cup chopped pecans (optional)
• 1 cup mayo
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• pepper to taste

Directions

1. Mix together mayo and spices in mixing bowl.
   
2. Stir in all other ingredients.
3. Serve on bread or rolls.
   

Notes

1. I only used one green onion and no nuts and my family loved this.

Butter Substitutes

I have a few favorite butter substitutes. These three are my favorites because I can find them at normal grocery stores and even Walmart. The vegan movement has been the best possible thing for people with milk allergies!

#1) For baking, I recently found this jewel. It's called Bestlife Buttery Baking Sticks. I love these!


#2) For spreading and other non-baking uses I love Blue Bonnet Light Spread. To me it tastes the most like butter on toast.


#3) But my husband likes Earth Balance Natural Buttery Spread better. So we have both in our fridge most of the time.

Remember to always check labels because dairy-free does not always mean it's safe and companies are constantly changing recipes.

Banana Crumb Muffins

(From allrecipes.com, link)

These muffins are great for those times when you have extra ripe bananas lying around... which I always seem to. They would make a yummy snack or even breakfast.

20 min bake | 15 min prep

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter substitute, melted

for topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter substitute

Directions

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter substitute. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter substitute until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes

1. This makes a lot of topping so the "sprinkle" topping over muffins part is more like "dump". And you will still have some left over.
   
2. One of the comments on allrecipes.com says that you can double the recipe to make 4 mini loaves baked at 350 degrees F for 30 min.
   

French Toast Casserole

(From food.com, link)

This recipe is the perfect combination of crispy and moist. It takes a little more time than your standard hot cereal or pancake breakfast but it is so worth it.

30 min bake | 15 min prep

Ingredients

• 2 tablespoons dairy-free butter substitute
• 1 cup vanilla-flavored soy milk
• 1/3 cup light corn syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 cup dark molasses
• 1 (16 oz.) french bread, cut into 1 inch cubes (dairy-free.. and egg-free if desired)
• 1/2 teaspoon cinnamon again

Directions

1. Pre-heat oven to 400 degrees F.
2. Spray a 9x13" baking dish with dairy-free cooking spray
3. Combine melted butter-substitute, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
4. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
5. Bake 15 minutes.
6. Remove foil, and bake 15 minutes more.
7. If desired, sprinkle 1/2 tsp cinnamon over top.
8. Serve and top with syrup, powdered sugar, or fruit.

Notes

1. Getting the liquid to absorb evenly is difficult so you have to quickly fold in the french bread.
2. I like to arrange the bread in the casserole dish with the crust side down. It helps dry out the soggier pieces of bread.
   

Old-Fashioned Banana Cream Pie

(adapted from food.com, link

image from www.thehungrywife.com)

This recipe is so yummy! Even my extended family loves this one and can't tell it's dairy-free.

45 min total | 15 min prep

Ingredients

• 1 9-inch dairy-free graham cracker crust
• 3 cups Silk Pure Almond Vanilla Almond Milk (or soy milk)
  
• 2 tablespoons Bestlife Buttery Baking Sticks (or other dairy-free butter substitute)
• 3/4 cup white sugar
  
• 1/3 cup all purpose flour
• 1/4 tsp salt
  
• 3 egg yolks, slightly beaten
• 2 tablespoons Bestlife Buttery Baking Sticks (or other dairy-free butter substitute)
• 2-3 bananas

Directions

1. Have pie crust ready.
2. In a large saucepan, melt 2 tablespoons butter substitute into 3 cups almond or soy milk.
3. In another saucepan, combine the sugar, flour and salt; gradually stir in the heated almond milk and butter substitute mixture.
4. Over medium heat, stirring constantly, cook until thickened. (15-20 min.)
5. Cover and, stirring occasionally, cook for two minutes longer.
6. In a small bowl, have the 3 egg yolks, slightly beaten, ready: stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7. Cook for one minute longer, stirring constantly.
8. Remove from heat and blend in additional 2 tablespoons butter substitute. If using plain almond or soy milk, stir in 1 teaspoon vanilla at this point.
9. Let sit until lukewarm.
10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just refrigerate pie until firm and serve.

Notes:

1. I have used both almond and soy milk in this recipe. Both work but I like the flavor of the almond milk better.
2. You should be able to slice into this pie and have it hold it's shape. A way to tell if the mixture is thickened enough is if in step 8 it is already starting to hold it's shape a bit. (a.k.a You could push the mixture over to one side of the saucepan and it would very slowly move back and not really return to level.)