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
Full disclosure: I’m a born and bred New York stater. I grew up eating bowls of cereal for breakfast on weekdays– I especially loved the free junky ones that came in the mail sometimes– and pancakes or bagels on the weekends. Sometimes we had danish or donuts or eggs or oatmeal or hash browns from McDonald’s, but it wasn’t until I was a preteen traveling to Florida that I ever tried grits. At a Waffle House no less. As an adult, my interest in that Southern staple was rekindled by Bryant Terry’s books (particularly this one) and a new found love for polenta (make this at your next dinner party. You’re welcome.). My own version of savory breakfast grits is super simple and full of summer flavors, decidedly inauthentic but definitely comforting, and utterly delicious.
1 cup corn grits
¼ tsp salt, plus more to taste
2-2½ tbsp nutritional yeast
extra-virgin olive oil
In a saucepan, bring 3 cups of water and salt to a boil. Add grits and reduce heat. Cook for about 5 minutes, stirring somewhat often. Remove from heat, stir in nutritional yeast, cover, and let sit for a few more minutes. Stir again, then serve topped with chopped tomatoes and basil, drizzled with olive oil, and seasoned with salt and pepper.
Yield: 3-4 servings
If you love bananas and peanut butter, then you will love this shake. The date adds just enough sweetness and a slight caramel flavor; the vanilla makes it extra delicious. I’ve listed the ice cubes as optional because I like this shake both with and without them. Without the ice cubes it’s a little creamier, and with, frostier (though, admittedly, a bit brain freeze inducing). Also, I know I’ve mentioned this before but it bears repeating: this peanut butter is the BEST EVER. Phil and I order the 35 oz jars in bulk because we’re
obsessed hardcore like that.
1 cup unsweetened milk of choice
splash of vanilla extract
1/3 cup natural, unsweetened peanut butter (if using unsalted, add pinch of salt)
1 smallish date, pitted
2 frozen bananas
1-2 small ice cubes, optional
Blend all ingredients in a high speed blender until well combined and creamy.
Yield: 2 servings
If I had my little way, I’d eat peachy avocado toast every day.
For each piece of toast:
½ peach, sliced
drizzle of balsamic vinegar
1 slice of bread
¼ ripe avocado, peeled and sliced
1 tsp hemp seeds
a few leaves of fresh basil, torn at last minute
- Drizzle peach slices with balsamic vinegar and set aside.
- Toast bread.
- Mash avocado on toast with a knife and season with salt. Top with peach slices, black pepper, hemp seeds, and basil.
There are about a zillion vegan tofu scramble recipes out there; here’s mine. It’s simple and straightforward, as good comfort food should be. (Please excuse the mediocre night-lit photo. September is not an easy month and I’m struggling to keep up with Vegan Mofo. Scroll down for a cute photo. XO.)
1/4 block of firm tofu, patted with a towel and gently squeezed, but not pressed
1/2 tbsp nutritional yeast
salt and black pepper
squeeze of fresh lemon (~1/4 small lemon should do it)
generous handful of arugula
toast for serving, optional
Heat olive oil in a small frying pan over medium heat and crumble in the tofu with your hands. Season with nutritional yeast and a bit of salt, and stir to mix. Heat for a few minutes, stirring frequently, just until lightly browned. Stir in arugula and lemon juice, then turn off heat. Season with pepper and a bit more salt (if needed) and serve topped with tomatoes, on toast if desired.
Yield: 1 serving