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I apologize for my lack of recipes; it’s the end of the semester, and the degree I’m taking doesn’t have final exams, rather a series of projects and “mid-terms” all happening at the end of the semester. It’ll be another week or so until I can get some of the recipe back-log up here. School will do that to blogging.
So, here’s something absurdly awesome, simple, and healthy to amuse you until then. I can’t take credit for this- it was a co-worker’s suggestion, and I believe she got it from someone else, though I’m not positive. Anywhoo, I can’t believe I haven’t tried this before. Take a banana. Peel, chop it up a bit, and throw the pieces in your freezer. Once frozen (or pretty much frozen, if you’re impatient), blend it up until it’s smooth and creamy like soft serve. Voila, banana ice “cream” with no dairy, no added sugar, no preservatives, no penicillin-like taste, and a whole serving of fruit. Apparently bananas are just as delicious frozen as not, and have a wonderfully ice-cream like consistency. Who new? It’s almost too simple, after various other ice-cream making escapades. I may become an addict, which might be a problem, because even at times when I’m not baking, my family goes through an absurd quantity of bananas every week (we actually have to make mid-week banana buying runs, because our kitchen wouldn’t be our kitchen without bananas).
So, some more complex recipes will come once I get my freedom back.
Well, I’m currently baking bread (instead of sleeping), so I’ve got some spare time to blog while surrounded by delicious smells. I’m sorry If I’m not entirely staying on one topic here, but I promise there will actually be a short recipe at the end.
I continued a hunt for Earth Balance in my little city, which I have yet to procure. Instead of going to the nearby health food store, I went to one downtown, which I have been to previously, but not since I’ve chosen to be vegan. Anyway, long story short, they were out of Earth Balance, but had plenty of other things on hand to distract me. I picked up some figs, as I’ve never tasted fresh figs before, some little tiny golden plums (with the hopes of them tasting like plums are actually supposed to), and some fair trade Coco Camino Espresso dark chocolate (after having read a post by Sinead) that was surprisingly affordable in comparison to other specialty chocolates.
I also got a home-made vegan ginger spice cookie, and a drink, and sat down to a snack on the bench in front of the store, accompanied by this flower.
OK, now that I’m done with that happy little vegan adventure, on to a quick recipe, which I’ve been intending to throw up here, but haven’t taken any pics for. It’s great for both snacks or breakfasts.
Banana Nut Tortillas
spoonful powdered flax
agave nectar (optional)
So easy. Spread almond butter on tortilla, break banana into pieces and place on tortilla, sprinkle with flax seed to add some more goodness, and if you wish, drizzle with a little agave nectar, roll up well, and either toast in a toaster oven (about the same length of time as it takes to make a piece of toast), or throw in a nonstick fry pan over mediumish heat with the seam down, turning to get both sides crispy. So easy, it fits into one (run on) sentence. (I will regret this later, when I’m less tired, and the English minor in me starts screaming at the terrible things I’ve done to the English language here.)