Classic Club Sandwich ~ Vegan

February 12, 2024February 12, 2024Leave a comment

Serves: 2
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

So simple…So Tasty!

As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave.
For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more.
Enjoy!

Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (recipe found here)
Salt/Pepper to taste

Directions:
These directions are simple – layer ingredients on sandwich according to preference.

-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!

Classic Club Sandwich ~ Vegan

Serves: 2
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste

Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!

Spinach & Pesto Panini w/ Tempeh & Smoked Mozzarella

September 4, 2023September 6, 2023Leave a comment

Spinach & Pesto Panini (with Tempeh and Smoked Mozzarella)
vegan ~ dairy-free

Serves: 2 Sandwiches
Total Time: 20-25 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

It’s that time of year when I focus on quick and easy meals. It is just the two of us, so I tend to make on rice/beans, pastas, soups, and sandwiches as simple staple meals. Last week, I made pasta with an alfredo sauce (I’ll post this later this week). Today, I made a similar pasta dish, swapped the broccoli with spinach, and used a store-bought pesto. Finding some vegan store-bought sauces is essential for those quick dinner meal nights. Speaking of store-bought, a few months ago, we found Legh’s Soup at our local whole food store and their brand is so good. Whenever we pick up some of their vegan soups, I always feel the urge to make either a big salad or sandwich with it. For today’s recipe, I made this Pesto Panini Sandwich, using some of the same elements of the pesto pasta.
This sandwich is bursting with flavor – enjoy!

Ingredients:
4 Slices of Thick Bread (I used Merzbach’s 3-Penny Loaf)
2 Tbsp Seggiano Fresh Basil Pesto (store-bought/freshly prepared works too)
2 Tbsp Vegenaise
2 Cups Fresh Organic Spinach
1 (6oz) Pkg Tempeh (I used LightLife Smoky Bacon)
1-3oz Miyoko’s Smoked Vegan Mozzarella (portion depends on preference)
2 Heirloom Tomatoes, sliced
Vegan Butter for grilling

Directions:
-Pre-heat panini pan or grill to warm. Pre-cook tempeh according to package instructions, or in a lightly oiled pan, heat for 2-3 minutes on each side.
-While the tempeh is cooking– spread vegan butter/Earth Balance on the back of each of the four slices of bread.
-On the opposite side (inside slice) – spread one side with pesto sauce and the other with Vegenaise.
-Top with spinach, tempeh, mozzarella, tomatoes.
-Cook for about 3-5 minutes per side if using a pan-style. If using a panini press, I typically will cook until the “ready setting” activates, typically about the same time (3-5 minutes).
-Enjoy!

The soup!

Ultimate Protein Bowl!

March 8, 2016March 8, 20164 Comments

Ultimate Protein Bowl!
(Serves 8-10) ~ Vegan, Gluten-Free, Dairy-Free ~ This recipe serves 8 but can be adjusted accordingly +/- your favorite veggies.

This recipe is packed with protein and an innumerable amount of other nutrients, vitamins and macro minerals. This nourishing bowl was great warm the first day but also amazing the next day cold, like a salad. If you need a boost or are simply in the mood for something fresh, this bowl has it! I served this family style and we enjoyed this delicious meal two days in a row for dinner (I snuck a small bowl in for lunch too). Enjoy! 🙂

IMG_9799 (2)

Ingredients:
Roasted Beets
Sweet Potatoes
Broccoli
Edamame
Mushrooms
Tempeh
Quinoa
Chickpeas
Almonds
Dill

Immune Boosting
Protein
Vitamin A
Vitamin C
Potassium
Fiber
Riboflavin
Calcium
Etc. Etc. So many countless essential vitamins and minerals

My Plate 🙂

Ultimate Protein Bowl

Servings: 8-10
Time: 1hr 10mins
Difficulty: Medium
Print

Ingredients:
3 Roasted Beets, roasted (Check out how I roast my beets here)
2 Sweet Potatoes (or 1lb), roasted
8oz Mushrooms, roasted
16oz Broccoli, steamed
16oz Shelled Edamame, steamed
8oz Pkg Tempeh
2 Cups dry Quinoa, prepared according to package (yields 8 servings)
1 (15.5oz can) Chickpeas, pan roasted
1 Cup Sliced Almonds, lightly toasted

Sriracha Peanut Sauce Ingredients:
1/3 Cup Peanut Butter
½ Cup Hot Water
½ Tbsp Sesame Oil
½ Tbsp Tamari/Soy Sauce
¼ Tsp Course Black Pepper
½ Tbsp Sriracha

Directions:
-Steam Broccoli and Edamame.
-Follow directions for Roasting Beets here.
-Toss Sweet Potatoes (cut into 1 ½ inch cubes) with 2 Tbsp Oil of choice + ½ Tbsp Agave Nectar + ½ Tsp Salt and ¼ Tsp Course Black Pepper. Mushrooms – cleaned and stems trimmed, toss with 1 Tbsp Oil of choice. Roast for 30-40 minutes – I tossed these into the oven during the last 40 minutes of my beets roasting.
-Prepare Quinoa according to package. (2 to 4 ratio) combine quinoa and water – bring to boil, lower heat, cover and allow quinoa to cook for about 20 minutes until quinoa spirals out.
-Tempeh: Heat about 2-3 Tbsp Oil in pan over medium heat. Cook tempeh for about 5-7 minutes until golden – add ¼ Tsp Salt & Pepper or to taste during cooking. During the last minute of sautéing I add 1 Tbsp Tamari/Soy Sauce + ½ Tbsp Agave Nectar – toss to combine.
-Remove tempeh from pan – to the same pan I add the chickpeas (I did not add any additional oil). Add ¾ Tsp Curry Powder + ¼ Cup Water – toss to combine for about 5 minutes to toast up chickpeas.
To a dry pan toast up Almonds lightly.

Directions for Sauce:
Blend ingredients together – I used my nutribullet or you can whisk ingredients together to combine.

Day 2 – Leftovers!

Healthy Vegan Recipe Ideas for 2016!

January 16, 2016January 16, 20164 Comments

Healthy Vegan Recipe Ideas for 2016!

Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

ENJOY!!

Broccoli & Chickpea Burritos

November 4, 20157 Comments

Broccoli & Chickpea Curry Burritos
(Serves 4-6) ~ Vegan

Straightforward and uncomplicated… I opened the pantry and the fridge and in less than a minute I came up with this recipe then in less than ten minutes I was eating. Great for lunch or dinner and very simple.

Broccoli & Chickpea Curried Burritos

Servings: 4-6 ~ Vegan
Time: 10mins
Difficulty: Easy
Print

Ingredients:
1 (15.5 oz can) Chickpeas (Garbanzo Beans)
16oz Frozen Broccoli, steamed
1 Tsp Curry Powder
¼ Tsp Chili Powder
1 Tbsp Coconut Oil
½ Tbsp Garlic, minced
Salt/Pepper to Taste
Flour Tortillas
Salsa
Non-Dairy Sour Cream

Directions:
-Heat coconut oil over medium heat, sauté garlic for about a minute. Add chickpeas and seasonings continue sautéing for another 3-5 minutes. Toss in broccoli to combine, continue to heat for another couple of minutes. -Warm tortillas then add filling along with a dollop of vegan sour cream and salsa. Enjoy!

Fettuccini with Olive Oil, Garlic and Veggies

October 17, 2015October 17, 20157 Comments

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)

Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Ingredients:
Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

Directions:
-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.

Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

————–
(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste

Roasted Vegetables (Broccoli, Potatoes and Mushrooms)

October 8, 20159 Comments

Roasted Vegetables – Broccoli, Potatoes, Mushrooms and More!
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

I really love roasted veggies of all kinds. I put this recipe together with items I had laying around and if any ingredients have to be purchase they are fairly inexpensive. The only item I purchased to create this recipe was the fresh broccoli. We LOVE broccoli in this household and I really had the taste for roasted broccoli! That was the first ingredient I thought of and I just built the recipe around that. I had a bag of potatoes laying around, mushrooms and parsley and the other ingredients I had in my pantry. The flavors of the roasted veggies are highlighted nicely by the toasted sliced almonds (I just toast them up in a dry pan until they are lightly golden) and the lemon juice was a nice pairing with the broccoli and mushrooms also. Enjoy!

Roasted Vegetables

Servings: 4-6
Time: 1hr 10mins
Difficulty: Easy
Print

Ingredients:
6 Red Potatoes, cut/quartered
1lb White Button Mushrooms, halved or quartered
5 bunches Broccoli, cut into Florets
Juice of ½ Lemon
4 Tbsp Extra Virgin Olive Oil Salt/Pepper & Oregano
1 handful Fresh Parsley, chopped
½ Cup Sliced Almonds, toasted

Directions:
-Preheat oven 400˚F. Prepare vegetables – slicing/quartering be sure to wipe mushrooms clean.
-Drizzle 2 Tbsp Olive Oil over Potatoes and add ½ Tbsp Salt, 1 Tsp Pepper, 1 Tsp Oregano and roast in oven for 45 minutes on baking sheet.
-Toss Mushrooms and Broccoli with remaining 4 Tbsp Olive Oil and ½ Tbsp Salt, 1 Tsp Pepper and Lemon juice, massaging together. -Transfer to a separate baking sheet (I had to distribute them onto 2 baking sheets).
-After Potatoes have been roasting for 20 minutes, toss and shake pan so they are in an even layer. Add Mushroom/Broccoli to oven at this point so they finish baking at the same time.
-After another 25 minutes remove from oven. Toss together with toasted Almonds and Parsley. Enjoy!

I served this recipe as a side dish aside Jasmine Rice and Curried Chickpeas, however, I can absolutely eat a larger portion by itself as an entrée.

Hearty Vegetable Soup!

October 5, 2015October 5, 20156 Comments

Hearty Vegetable Soup!! ~ (Serves 10-12)

Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

Hearty Vegetable Soup!

Servings: 10-12
Time: 1hr 20mins
Difficulty: Easy
Print

Ingredients:
2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
-In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!

Greek Salad with Tofu Feta ‘Cheese’

September 18, 2015September 18, 201516 Comments

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.

-Add tofu – I gently mash down with the same whisk used to combine the ingredients.

-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.

–

-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:

Gnocchi, Leftovers and a Two-Minute Dessert!

August 10, 2015August 10, 20152 Comments

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert

I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

—

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!

(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Vegan Rescue

Uncover the Vegan within.

Tag: lunch