Warning: Religious Content
17 year old son home safely from 6+ weeks in Israel.
But there’s a problem.
You found his hashishi pipe?
He’s volunteering with the Palestinian Aid Relief?
That would not be a problem. We are all g-d’s people.
He’s dating a Bedouin? Joined the Israeli army? Is training to become a camel jockey?
Bite your tongue!
Our son, ladies and gentlemen –
Oh, we’ve had kids go vegan before. Usually it’s our middle son and her name is Liana. Or Destiny. Or for a very memorable few weeks, Mary-Margaret.
This time, though, a steady diet of hummus and falafel have led our young man straight over into the loving arms of green lentils and coconut milk.
“What about iced capps? Pinoli’s Pizza? WHAT ABOUT ICE CREAM?”
“Don’t worry Mom. I’ve been making my own (vegan) ice cream. With frozen bananas.”
That sounds delicious. I’ve got to try it. And now you can, too.
Vegan Ice Cream Recipe
4 frozen bananas
1 heaping spoonful of peanut butter
(if allergic, use free-nut butter or omit entirely)
Brown sugar for sprinkling on top
(Optional mix-ins: oreos, chocolate chips, dried banana chips, crushed pretzels, basically anything in your pantry)
Slice and peel frozen bananas. We sliced first and popped out slices into bowl of food processor.
Add peanut butter (or not).
Let processor go on and on and on and on for longer than you would think until mixture has the consistency of frozen yogurt or soft ice cream.
Add mix-ins if using and let swirl 1-2 more times.
Or, freeze and eat later.