Tag Archives: dairy-free

Strawberry PB Banana Shake

I wrote the first version of this post several months ago, when it was still cold and gray, when practically every non-citrus fruit I had was stashed deep in the freezer. My bananas, however, sat cheekily on the countertop, getting spottier and spottier by the second. Enter this delicious shake, which makes the best of frozen strawberries and sweet, ripe, perhaps a-little-too-soft bananas. Of course since I shot this strawberry season has come and (mostly) gone, and so I tried this recipe with fresh strawberries and frozen bananas. It totally works– but I think I prefer the first version just a tad more. And since my strawberries are back in the freezer again, that’s the one I’ll be making and the one I recommend. It’s simple yet substantial, with peanut butter and jelly vibes that will have you craving it on the regular.

¾ cup unsweetened vanilla plant-based milk
¼ cup salted peanut butter
¾ cup frozen strawberries
2 ripe bananas
Very optional: bit of sweetener, to taste (not necessary if fruit is very ripe)

  • Combine everything in a blender and process until smooth, stopping to scrape sides as necessary. Enjoy.

Yield: 2 cups

Noochy Hemp Sprinkle

For putting on everything.  Hemp seeds and nooch– or nutritional yeast, if you’re not a seasoned vegan– combine to make a super tasty, savory condiment that’s good for you, too.  I’ve been sprinkling it on avocado toast, rice and beans, pasta, soup, and basically whatever else where I want to add a delicious cheesy/umami richness and a nice boost of protein, B vitamins, and omega-3s.  I plan on trying it on roasted broccoli real soon and also bet it would be fab on popcorn.  And potatoes. And polenta.  It’s kind of addictive.

½ cup hulled hemp seeds/hearts
¼ cup nutritional yeast flakes
¼ tsp garlic powder
scant ¼ tsp fine sea salt

Add everything to a food processor and process for about 30-45 seconds, stopping to scrape the sides of the bowl as needed, until ingredients form a fine crumb.  Transfer to a jar/air-tight container and store in the fridge.

Yield: About ¾ cup