So yesterday I got all inspired and went into “cook mode,” allowing my vegan creativity to pour out in the kitch like nobody’s business. It’s not like I created anything spectacular, but my sesame oil Asian marinade and cumin spice mixture came out surprisingly adequate. Too bad I was too ravenously hungry to bother with photographic evidence. That’s what happens when you wait until 3:30 to start cooking your “lunch.”
First, I made an awesome sesame seed-encrusted baked tofu sandwich with roasted carrots, purple kale, onions, and mustard on whole wheat sourdough bread. And since I rarely use the oven nowadays (one of the unfortunate side effects of the constant Sacramento heat) I decided to roast some chickpeas in an on-the-fly cumin-heavy spice mixture while I was baking the marinated tofu and carrots. Steamed broccoli was the perfect side. Quite tasty and all that, but I know you could care less because who wants to read about food porn? Not at all satisfying.
But I did photograph a yummy banana boat that is ridiculously easy, crazy cheap, and fairly healthy (for a dessert anyway). Everyone loves a big cookie or slice of pie, but who can be bothered for complex recipes or long baking times when the need for sugar comes right that second. Enter the banana boat.
To create: Slice banana in half (as shown), slather your favorite natural peanut butter all over, and add the toppings of your choice. That’s it. I added (real) maple syrup on the one pictured, but last night blueberries were an even better choice. Nuts, cocoa powder, or even melted chocolate would be great add-ins but the sky’s the limit. Or consider branching out to other nut butters like cashew, almond, tahini (sesame seed), sunflower, etc. You can also make this as unhealthy as you like by adding vegan ice cream or whipped cream. The best part? That it tastes like a decadent dessert/snack with almost no work involved. Perfect for the lazy blogger, a.k.a me, myself, and I.