Vegan Chef April

You will Need: 1 cup brown sugar 1⁄2 cup vegetable oil 1⁄2 cup maple syrup 1 teaspoon vanilla extract 2 1⁄2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1⁄2 teaspoon ginger 1⁄2 teaspoon nutmeg 1⁄2 teaspoon salt 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed) To make Preheat oven to 350°F. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture. Spread the batter into the prepared pan. Bake 55 minutes to an hour.

What you will need: 1 Can Pumpkin 1 Package Vegan Cream Cheese 1/2 Cup Cashews (soaked overnight) 2 TBS Pumpkin Pie Spice 1 TBS Cinnamon 1 tsp Salt 1 1/4 Cup Sugar 3 TBS Lemon Juice 2 Pre-made Pie Crusts To Make: Preheat oven to 350. Place all ingredients in food processor and process until smooth. Pour mixture evenly into pie shells. Bake for 20-25 minutes until top is slightly brown. Cool completely, then place in fridge overnight. Store in the refrigerator.

With temperatures in the record highs in Northern California, the only way to beat the heat is with some delicious peppers. Trust me, spicy food definitely hits the spot when its so hot out! But these delicious peppers are great year round, and even on the grill! (I just don't have access to a grill at the moment! Quinoa Stuffed Poblano Peppers with Avocado Crema  Makes: 6 Peppers Takes: 1 Hour What you will need: 6 Poblano Peppers (tops cut and de-seeded) 1 Red Onion (diced) 1 Green Onion 1 Avocado 1/4 Cup Sour Supreme 1 Package Soyrizo 1 Package Daiya Mozzarella Shreds  3/4 Cup Tri-Colored Quinoa  1/2 Cup Frozen Corn 1.5 Cups + 1 TBS Water 1 TBS Garlic Powder 1 TBS Onion Powder 2 tsp Salt 2 tsp Ground Pepper 1 TBS Lime Juice To make: Preheat oven to 300.  Bring 1.5 cups water and quinoa to a boil. Reduce to med low and simmer 10-15 minutes until quinoa is cooked. Pour quinoa, soyrizo, red onion, garlic powder, onion powder, and

Its that time of year again...pumpkin season. But in SF, its not fall, its our summer. Summer means delicious avocados! We put avocado on almost everything, why not pasta! For this recipe, I used a gf lentil pasta which is also high in protein. Truffle Avocado Pasta (GF) Serves 4-6 What you will need:  2 Extra Large Avocados 1 Red Onion 1 8oz Box Baby Bella Mushrooms 1 Red Bell Pepper 1 Green Bell Pepper 1 Zucchini 1 Cup Fresh Spinach 1 Box Lentil Pasta *5 Grape Tomatoes Per Serving (cut in half) 1 Box Lentil Pasta 2 tsp Salt 2 tsp Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1/4 Cup Black Truffle Oil 2 TBS Lemon Juice 1 TBS Olive Oil *optional Cooked Veggies To Make In a Skillet, combine onion and olive oil. Sauté 2 minutes. Add peppers, mushrooms, zucchini, 1 tsp salt, 1 tsp pepper, 1 tsp garlic and onion powder. Salute until vegetables are cooked (about 8-10 minutes). While vegetables are cooking, boil water in a large pot. Cook p

This weeks post is inspired by the flavors of "back to school;" carrots, apples, overripe bananas..delicious! I had an abundance of carrots and bananas for that reason. Both are easy to go snacks you can eat on the go. Starting my student teaching has left me with little time during the week to cook or bake, so I have a lot of already prepped meals and easy to-go snacks I can take. The school I am at is nut free, which can be tricky since nuts make up a huge part of a vegan diet. However, I adapted several recipes I found online and came up with this beauty. Not only are these  muffins tasty, they are an easy breakfast I can take with me to eat during recess :)  Nut-Free Banana Carrot Muffins Serves: 12 Takes: 20 Minutes What you will need: 2 Med Ripe Bananas (mashed) 1- 4oz Unsweetened Applesauce Cup 2 Flax Eggs (2 TBS Ground Flax + 6TBS Water) 3/4 Cup Brown Sugar  2 Cups Unbleached or Whole Wheat Flour (for GF use Almond or Oat Flour)  1/2 TBS Baki

Lemon is one of those timeless flavors of summer. You can nap them up for so cheap, and that burst of brightness you get from biting into anything citrus flavored screams SUMMER! I know this one is super late... but here is the lemon bar recipe everyone has been asking about. My husband had never had lemon bars before and he loved these so much, he ate almost the entire pan in 1 sitting. These lemon bars have the same consistency as those made with eggs, which I was pretty happy about! The crust is crunch and flaky while the "curd" i soft and almost jelly like, the way a lemon bar should be. Lemony Bars Serves: 6-8 (or in my husbands case 1  😉) Takes: 40 Minutes to make 1+ hour to cool What you will need: 1 Cup + 2 TBS Flour 1/3 Cup Vegan Butter (melted) 1/2 Cup Powdered Sugar + More for Dusting 1 Ripe Banana (mashed) Zest and juice of 4 Lemons 1 Cup Granulated Sugar 1 tsp Vanilla 2 TBS Cornstarch To Make: Preheat oven to 350. Combine 1

My husband has been bothering me all week about wanting a "treat." I normally do not keep sweets or junk food in the house, otherwise I would eat it all. However, I decided to surprise him this evening and make him something new. I had gotten a ton of lemons for cheap on Prime Day, and still had lots, so I decided to use those to make a dessert. We didn't have any powdered sugar (I forgot to order it with the rest of the groceries) so I couldn't make the lemon bars that he had enjoyed so much, but I did have all of the ingredients for a cake, so I decided that a cake it was going to be. Coconut Lemon Poundcake w/ Lemon Glaze  Makes: 8-12 servings Takes: 45 minuttes What you will need: For Cake: Juice and Zest of 2 Lemons 2 Cups Unbleached Flour 3/4 Cup Sugar 1/2 tsp Salt 1 tsp Baking Powder 1 tsp Baking Soda 6 oz Unsweetened Applesauce (about 1/2 cup) 1 Cup Almond Coconut Milk  1 tsp Vanilla Extract 1 Cup Sweetened Shredded Coconut 

This is a great side to have at Bar-B-Ques, with a hardy protein, or as an appetizer. Because they are baked and not pan fried, they need less oil as well as retail more of the garlic flavor. Garlicky Green Beans  Servs: 2-6 Takes: 15 minutes What you will need: 1lb Green Beans (washed and de-stemmed) 4 Cloves Garlic (Minced) 1/2 Small Red Onion or Shallot (Minced) 1 TBS Pink Salt 1 TBS Fresh Ground Pepper 1 tsp Dried Garlic 1 tsp Dried Onion 1/2 tsp Mustard Powder *1/2 tsp Red Pepper Flakes 1 TBS EVOO *optional To Make: Preheat oven to 350.  Pour EVOO over beans and stir until well coated. Add spices, onion and garlic and stir until well mixed. Place on a lightly greased baking sheet and spread out evenly. Place in oven and bake for 10 minutes. Enjoy!

Here is a pretty simple meal that looks and tastes like it came out of a fancy cookbook. It takes a little longer then some of my recipes, but if you have the time, it is definitely worth it for a tasty elevated meal. Its perfect for date night and paris well with a nice Pinot Grigio. I also served it with truffled roasted asparagus, yum! Quina Stuffed Portobello w/ Avocado Lime Aioli  Serves: 2 Takes: about 1 hour Mushroom Stuffing What you will need: 1 1/2 Cups Water 1/2 Cup Tricolored Quinoa 1 Extra Large Avocado (or 2 med) 1/4 Cup Organic Frozen Corn 1/4 Cup Organic Frozen Green Peas 1/2 Red Onion (diced) 2 Green Onions (diced) 1/2 Cup Fresh Spinach (chopped) 2 Large Portobello Mushrooms Caps (de-stemmed and guts scooped out) Zest and Juice of 1 Lime 1 TBS Vegenaise (or other vegan mayo) 2 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Coriander 1 tsp Mustard Powder 1 TBS Nutritional Yeast 1 TBS Olive Oil 1 tsp Hickory Liquid Smoke  1 1/2 TB

Sometimes, you just get tired of having the same 'ol thing for breakfast and want to shake it up a bit. The problem is time. If your anything like me, you like to sleep in until the last possible second and grab something when you are on your way out the door. Well here's your answer. These bard are super easy to make, portable, low in fat, and absolutely delicious! But be careful, with these soft bars, its easy to eat more then one.  Blueberry Oat Breakfast Bars Makes 8-10 Bars Takes 20-25 Minutes You will need:  1½ Cups Oat Flour ½ Cup Oats ½ Cup Brown Sugar 2 TBS Organic Cane Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1TBS Ground Flax Seed ½ tsp Sea Salt 1 Cup Fresh Organic Blueberries 2 tsp Vanilla + Butter+ Almond Extract (can also sub reg. Vanilla extract, and yes butter extract is actually imitation butter so it is vegan)   ½ Cup Vegan Butter (can also sub unsweetened apple sauce for lower fat version)  ½ Cup + 1 TBS Coconut/Almo

Sweet Potato & Black Bean Enchiladas w/ Avocado Creme  Makes: 10 Enchiladas Takes 45-50 Minutes Fresh enchiladas topped with avocado cream! What you will need: 8 Lard-Free Corn Tortillas 1 8oz Can Black Beans 1 8oz Can Diced Tomatoes 3 TBS Lime Juice 4 Cloves Garlic (peeled and halved) 2 Avocados 1 Med Cooked Sweet Potato (peeled) 5 Roma Tomatoes (quartered) 1/3 Cup Frsh Cilantro 3 Green Onion Stalks 1 Med Yellow Onion (peeled and quartered) 3 tsp Fresh Ground Black Pepper 4 tsp Salt 1 tsp Onion Powder 1.5 tsp Coriander  3 tsp Chili Powder *1/2 head Romane Lettuce (chopped for garnish)  *1/3 Cup Corn Kernels (for garnish) To Make: 1) Preheat oven to 375. 2) In a food processor, combine black beans, 1 clove garlic, ground coriander, 1 tsp salt, 1 tsp pepper, and 1 tsp cili powder in food processor and process until smooth. 3) Set aside. Black bean "paste" 4) Place 3 cloves garlic in food processor and process until chances

Sometimes, you just need a salad to feel good about yourself. Maybe you have been eating out a lot lately, or maybe you just ate a whole basket of sweet potato fries with maple seasoning for lunch... by yourself. This salad fixes that feeling that you didn't get enough vitamins in your day. It has a bright freshness that make you feel clean and healthy. This salad has many different vitamins as well as the needed protein to keep you full. Pair it with a slice of multigrain bread or a glass of Sauvignon Blanc. Summer Detox Kale Salad Serves: 2-3 Takes: 20-30 Minutes What you will need: 1 Bunch Dino Kale 1 White onion (chopped) 4 Garlic Cloves (minced) 1/2 Cup Grape Tomatoes (halved) 1 Avocado (chopped) 1 Package Baby Bella Mushrooms (sliced) 1 Can Organic Chickpeas (drained and rinsed)  Zest & Juice of 1 Lemon (separate) 1 Green Onion (chopped) 6 Cups Water 1/2 TBS Dill 1 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Paprika  1 tsp Mustard Powder 1.5

My husband is a huge granola eater and can usually finish the entire bag in one sitting. I got tired of paying all of that money for a bag of granola that wouldn't last the week, so I decided to make my own, and you know what? It tastes way better then the store bought stuff, its super easy to make, and much more cost effective, as each batch lasts 4 times as long! Homemade Maple Cinnamon Nut Granola Takes: 20 minutes Servings: 6-8 What you will need: 3 Cups Oats (not instant or quick cooking) 1/2 Cup of Unsweetened Coconut (flakes or shredded) 1 Cup Raw Almonds (whole) 1 Cup Pecans (chopped) 1/2 Cup Raisins 1/2 tsp Salt 1.5 TBS Ground Flax Seed 1 TBS Cinnamon 1/4 Cup Organic Olive Oil 1/3 + 2 TBS Maple Syrup (can also sub Agave) 1 tsp Vanilla  To Make: Preheat Oven to 300. Mix together dry ingredients in a large bowl. In a small bowl mix wet ingredients together. Pour wet ingredients over dry and mix together until everything is well coated.

I am not from the midwest, but I am a descendent of midwestern parents, and midwestern sure do know how to make awesome comfort food. Applesauce is one of those meal traditions and usually goes along side a pork chop or some fried chicken. As a herbivore, I like to eat my applesauce a bit different. This is a great dish you can make overnight and have for breakfast  on top of some oatmeal, or all by itself. It can also be eaten as a dessert warm or cold. I hope you enjoy my take on this traditional american dish: Delicious homemade apple sauce.  Easy Crockpot Cinnamon Applesauce Serves: 8-10 Takes: 4-10 hours What you will need: 3lbs Gala Apples (cored and peeled or quartered if you do not have a corer)  1.5 TBS Cinnamon 1-3 TBS Brown Sugar* 3/4 Cup Water To Make:  Place everything in a crockpot and stir. Place lid on crock pot and cook on high 4-5 hours or on low 8-10 hours. Use a potato masher to mash up any large chunks. Stir and serve.

Serves: 2-3 Time: 15 Minutes What you will need: 1 Package of Grilled Beyond Meat Chicken Strips (thawed)* 1 Cup Frozen Corn  1 Can Black Beans (drained and rinsed) 1 sm Red Onion (diced) 1 Red Pepper (chopped) 1 TBS Salt  1 TBS Coconut Oil 1 Green Onion (diced for garnish)* 1 Package Micro-greens Sporuts (for garnish)* For Sauce: 4-5 Ripe Tomatillos  1 sm tomato 2 Avocados 1/4 Cup Cilantro 1 tsp Paprika 1 TBS Garlic Powder 1 TBS Onion Powder 1 TBS Lime Juice 1 TBS Salt  Fresh Ground pepper to taste *optional Ingredients To Make: Heat oil in pot on med high. Add onions and cook until translucent 3 minutes. Add corn, chicken, black beans, pepper, and 1 TBS salt to pot.  Cook for 6-8 min on med until chicken is hot all the way through and veggies are cooked, but still crunchy. Serve over rice and top with salsa, sprouts, and green onion. For Salsa, combine all ingredients in food processor or blender and blend until smooth

Happy Easter! Easter is one of those holidays where a special meal, that takes hours to make, is expected on the table. I was getting really bored making the same sides every year so this year, I decided to shake it up. Instead of a Tofurkey, I purchased a Field Roast (yes already prepared, I just heated it in the oven). As it didn't come with any sort of gravy or dressing I decided to make my own, which you can find here. For sides, I made my traditional sweet potato casserole, I purchased some rolls, and I tried something new this year, citrus glazed carrots and beets. And they turned out amazingly! They make a great spring side dish. Citrus Glazed Beets and Carrots Serves: 4  Takes 40 minutes Finished beets, onions, and carrots. What you will need: 1 bag Sweet Pearl Onions (peeled with ends cut off) 3 Garlic Cloves (minced) 1 Orange (cut in half, one half peeled) 1 Bunch Rainbow Carrots (peeled, with tops cut to 1 inch) 4 Beets (peeled with tops and

This is a great recipe to top mashed potatoes, lentil loafs, roasts, biscuits, or any other food you can think of to put gravy on.  Easy Gravy  Serves: 8-10 Takes: 5-8 minutes Thickened gravy.  What you will need: 1/2  Cup Unbleached Flour  1  TBS Vegan Butter 3  Cups Vegetable Broth 2  tsp Soy Sauce 1  tsp Onion Powder 1-2 tsp Fresh Ground Pepper To Make: Melt butter on medium heat. Add flour and stir. Add broth and spices. Whisk until thickened (about 5 minutes). Serve and enjoy! Pictured: served with Field Roast for Easter dinner.   

A delicious variation on a classic vegan scramble. Tonight, we decided to have breakfast for dinner. You can add whatever vegetables you would like to your scramble, as different veggies equal different flavors. The spices are from a general scramble, the southwest flavors come from the added veggie, beans, and soyrizo. Also, if you want even more of a kick, you can top it with a spicy salsa. Southwest Scramble Serves: 4 Cook Time: 20 Minutes Southwest Scramble topped with Avocado and served with cinnamon raisin english muffins.  What you will need: 1 Package Soyrizo* 1/2 Can Black Beans (drained and rinsed) 1 Green Pepper (diced) 1 Med. Tomato (seeded and diced) 1 Cup Spinach 1 Avocado (diced) 1/2 Yellow Onion (minced) 1/4 Cup Corn 1 Cup Broccoli (chopped into bite sized pieces) 1 Package Clamshell Mushrooms (bottoms removed, and separated) 2 Green Onions (minced) 1lb Firm Tofu (drained and pressed) 1/4 Cup Nutritional Yeast 1 tsp Salt 1 tsp Ground p

Being an Irish girl, St. Paddys day in the US is huge. What do most American-Irish eat on this glorious holiday? Corned beef and cabbage and Irish soda bread. Of course corned beef isn't anywhere near vegan, but my husband (who has been vegan a lot longer then I) has never had this Irish staple. I decided I was going to make it for him. Corned beef and cabbage topped with gravy, served with Irish Soda Bread.  Vegan Corned Beef and Cabbage and Homemade Gravy  Serves: 6-8 Takes: 1 Hour What you will need: 1/2 TBS Coconut Oil 1 Onion (cut into eighths) 1/2 Head of Cabbage (cut into eighths) 5 Carrots (chopped into thirds) 5 Golden Potatoes 2 Cans Veggie Broth (4 cups) 1 TBS. Mustard Seed 1/2 TBS Ground Mustard  1 tsp Vegan Horseradish 1 1/2 TBS Champagne Vinegar 2 Packages Gardein Beef (or other beef substitute, or seitan) 1/2 tsp Salt 1/4 tsp Pepper 1/4 Cup Unbleached Flour 1/3 Cup Water To make: Defrost beef (If using a beef that has a glaz

What goes better with corned beef and cabbage on St. Pats Day then Irish Soda Bread? Homemade Irish Soda Bread fresh out of the oven. This bread is perfect for your St Patricks Day celebration with corned beef and cabbage, or just to eat any time of the year. Homemade Irish Soda Bread Makes: 2 Loaves Serves: 8-12 When the bread is done, it will be golden brown and crispy on the outside, soft on the inside.  What you will need: 1½ Cups Original Hemp Milk 1½ TBS Lemon Juice 4 Cups Unbleached Flour 1 Cup Sugar 3 tsp Baking Soda 1 tsp salt 4 TBS Vegan Butter (at room temperature) 1 Cup Raisins Bread before its put in the oven.  To Make: Preheat oven to 350°. Lightly grease a baking sheet. In a small bowl, combine hemp milk and lemon juice. Set aside. In a large bowl, sift together flours, sugar, baking soda, and salt. With a whisk mix butter into dry mixture. Create a well and pour in soy milk mixture and currants. On a lightly floured surface, gentl

I love veggie burgers, however, they have to be made right in order to taste delicious. Many veggie burgers are dry and have a "cardboard" taste. Beet burgers, on the other hand, are moist and have a more earthy taste. When combined with the right ingredients, they are the best tasting veggie burgers with a great texture. Worlds Best Beet Burger Makes: 6 Burgers Takes: 1 Hour What you will need: 3 Medium Sized Beets (peeled) 1/4 Cup Cilantro 4 Green Onions (ends cut off) 1 Cup Fresh Spinach Cooked Farro 1/4 Cup Farro (cooked) 1/2 Cup Nutritional Yeast 1/2 Cup Dry Oats (not quick oats) 1 TBS Pepper 1 TBS Sea Salt 1 TBS Garlic Powder 1/2 TBS Onion Powder 1/2 TBS Mustard Powder 2 TBS Ground Flax Powder 1 TBS Liquid Hickory Smoke What to do: 1) Preheat oven to 350. 2) Place farro, oats, nutritional yeast, flax, salt, pepper, and garlic, onion, and mustard powders into a food processor. Blended oats, farro, nut yeast, flax and spices 3) Pul

When its cold and rainy in SF, all I want to do is sit inside, curl up in a blanket, and eat warm comfort food. Whats more comforting then a warm brownie? I hate making a whole pan, because, lets face it, I would end up eating the whole pan. I know these mug cakes have been circling the internet lately, so I figured I would give it a try. After experimenting on a few different recipes, I made one that worked really well: Mug Cake - Hazelnut Brownie Serves: 1 Time: 5 minutes What you will need: 2 TBS Coconut Oil (Refined) 4 TBS Flour 4 TBS Sugar  2 TBS Cocoa Powder (unsweetened) 2 TBS Water Pinch Salt 1 tsp Powder Sugar for topping Mug (make sure the mug is even all around from top to bottom, otherwise it won't work as well) * 1 TBS Chopped Hazelnut (or or other favorite nut) * Favorite Brownie Topping *Optional How to make: Melt Coconut in microwave for 1 minute. In a mug, combine all dry ingredients and whisk together with a fork. Add the wet i

This recipe is amazing and the tzatziki sauce is so close to the original, you can't even tell they are vegan. The cakes can be served alone or on top of a salad or in a pita. The sauce is also makes a great dip for veggies and bread. Baked Kale Chickpea Cake with Homemade Tzatziki Sauce Makes: 8 Cakes  Kale and Chickpea Cake Smothered in Tzatziki Sauce For Cakes you will need:  2 Cups de-stemed Kale 1 Can Garbanzo Beans (drained) 3 Cloves Garlic Juice of 1/2 Lemon (about 2 TBS) 1 TBS Oat Flour 1.5 TBS Tahini 1/2 tsp Cumin 1/4 tsp Chili Powder 1 tsp Salt 1 /2 tsp Black Pepper Parsley for garnish For Tzatziki you will need: 1 tub Sour Supreme 1/2 Cucumber (diced w/ peel on) Juice of 1/2 Lemon 1 TBS Salt 2 TBS Dill (if using fresh dill use 1 TBS) 1 TBS Garlic Powder 1TBS Onion Powder 1 TBS Olive Oil 1 TBS White Wine to Champagne Vinegar To Make Cakes: All ingredients combined in food processor Preheat oven to 350.

I love going to the grocery store, going to their olive bar, and getting a big pint of marinated mushrooms. They are on the pricy side (upwards of $8/lb), so I thought I should just make my own. And for half the cost for the same amount, I think I definitely will do it again! Marinated Mushrooms  What you will need: 8oz Baby Bella Mushrooms 3 TBS Olive Oil Juice from 1/2 Lemon (about 2 TBS) 2 TBS Freshly Chopped Oregano 2 TBS Red Wine Vinager 1 TBS Salt 1/2 TBS Freshly Ground Black Pepper To Make: Wash and de-stem mushrooms and set aside in large bowl. Whisk spices and liquids together until well mixed. Add marinade to mushrooms and stir well. Keep at room temperature for 20 minutes, stirring every 5 minutes. Serve or refrigerate, stir before serving.

There are so many recipes for roasted almonds, but I noticed when I followed a lot of those, my almonds would come out too roasted. So I decided to make my own. Roasted almonds are great for snacking, putting into trail mix, or using with a charcuterie plate. Almonds on my charcuterie plate. Also pictured: evoo with seasonings, multigrain sourdough, pickled veggies, and olives.  Perfectly Roasted Almonds What you will need: 1 Cup Raw Unsalted Almonds 1 TBS EVOO 1/2 + 1/4 tsp Pink Salt 1/2 tsp Fresh Ground Pepper 1/2 tsp Onion Powder Perfectly roasted almonds.  To Make: Pre-heat Oven to 350. Place raw almonds in a bowl and mix with oil until almonds are all fully coated. Place almonds on a greased cookie sheet. Sprinkle onion powder, pepper, and 1/2 tsp salt over almonds. Place in oven for 5 minutes. Shake cookie sheet to flip almonds and return to oven for 2 minutes. Pull cookie sheet out shake almonds again and place on counter. Sprinkle with rema

This is absolutely the most delicious ice cream I have ever had. Not only was it super easy to make, it is just as creamy as traditional ice cream in a carton with out all the added sugar and preservatives. This ice-cream is also totally customizable depending on what flavor of ice cream you enjoy most. I will say, though, that this flavor does have the slight after taste of bananas, but it is in no way overpowering and doesn't take away from the other flavors, just adds to the enjoyment. Creamy Dreamy PB&J Ice Cream Serves 3-4 Prep Time: 10 minutes Creamy ice cream full of PB and strawberry chunks. YUM! What you will need: 4 Ripe Bananas (not over ripe; just when the hay brown spots, that is perfect. also do not use green, under ripe, or just ripping bananas) 4 TBS Natural Peanut Butter (just peanuts and salt) 1 TBS Natural Jelly or Jam (I used Strawberry) To Make: 1) Peel Bananas and cut them into 8-10 pieces (the smaller the pieces the easier to