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My debut cookbook Savoring is now available for purchase!
Murielle Banackissa

Flavors of my Childhood

Being from a mixed race background (my mom is Russian and my dad is Congolese) and moving continents at the age of 8 years old, I was exposed to a multitude of flavors very early on in my life.

Many recipes I grew up eating hold a very special place in my heart and I hope that as my food knowledge grows, I am able to share more veganized versions of my childhood classics with you.

This list features recipes (sometimes actual other times inspired by dishes) I have eaten in Congo, in my grand parent’s kitchen in Ukraine, as well as in Canada when my family moved continents.

Closeup of glistening cooked mushrooms.
Apple bourbon pop tart, cut in half with center showing
1 hour 10 mins Serves 8
Apple Bourbon Pop Tarts
Slice of vegan napoleon cake on a glass plate
9 hours Serves 8
Vegan Napoleon Cake
Coconut Cake on a sand surrounded by fresh coconuts and dried toasted coconut
1 hour 45 mins Serves 10
Coconut Lovers’ Cake
Plate of risotto garnished with cooked wild mushrooms and fresh sage.
1 hour Serves 4
Wild Mushroom Risotto
Rose Flavored Bounty Bars Cut in 2 with pink interior showing.
45 mins Serves 6
Rose Flavored Bounty Bars
Dulce de Leche Thumbprint Cookies
2 hours 15 mins Serves 12
Dulce de Leche Thumbprint Cookies
Spiced Sachertorte Cake on a plate
1 hour 45 mins Serves 10
Spiced Sachertore