This last weekend was pretty great! Being busy with classes and work I rarely get a chance to see my family so when they all decided to come see me (Elysia) I was really excited to say the least!
Monday they took me to Old Country Buffet, aka OCB for the regulars 😉 Charissa and I have been meaning to go here for quite some time now to complete the salad challenge where we will try to consume as much salad as possible! We wanted to go after our marathon but neither of us had much of an appetite after running 26.2 miles. Personally food was about to leave my stomach rather than enter it, sorry for the TMI. Anyway, this trip was treated more as a scouting adventure to see the salad bar’s talent. OCB is notorious for varying greatly depending on the location so we got out our pens and began evaluating. (No we did not literally walk around ranking the restaurant’s food, we’re not thaaaat crazy) What we found was a decently stocked salad bar with various veggies, sunflower seeds, walnuts, dried fruit, and fresh fruit.
Since there was not much protein inhabiting the bar we decided to take a gander around the rest of the restaurant in search for more vegan options. The only items that we found when meandering around were steamed carrots and broccoli.
*Here is a tip for eating out:
-When asking if a product contains butter or other dairy, tell the workers that you are allergic to dairy. We have found that they tend to take this excuse much more serious than if you say you are vegan.
After my parents left Charissa and I got down to business. As you may know, we are teaching a vegan cooking class in the Twin Cities next Tuesday! While we have decided what our main course and side dish will be, we had yet to create a delicious dessert for the occasion. After we practiced making the main course (delicious btw!) we pressed on to the laboratory and began the experimenting process! We discussed many options and decided on serving a few different variations of our favorite after dinner treat, banana ice cream.
The first kind will be a Cherry Moscato Banana Ice Cream and the second will be some form of a Peanut Butter Chocolate BIC. The Cherry Moscato BIC smelled delicious, the hint of wine was a very good idea if I do say so myself! I literally wanted to fly to a beach and roll around in it. Though eating it was more practical so I decided on that instead…
While creating these recipes (which will be released at a later date) we tried baking and broiling the bananas. We found that baking the banana before freezing it really did not change the flavor a whole lot and was more work than it was worth. As for the broiling method, we did not end up freezing it because it tasted amazing straight out of the oven!
- 1 Banana
After turning on the broiler spray a piece of tin foil with non-stick cooking spray. Slice the banana and place it in a single layer on the foil. Lightly spray the banana with the cooking spray then sprinkle with salt and cinnamon. Place the banana in the oven and broil until the slices are soft and lightly brown on top. Be sure to keep a close eye on the nanas as they cook, the time will vary depending on your oven and the ripeness of the banana.
I got excited and decided to roast some blueberries as well. It was a yummy variation. Excuse the big splash of salt in the corner, that’s what I get for forgetting I closed my salt grinder with salt already ground in it.
This recipe is so easy yet ridiculously delicious! It also tastes great if you add it to prepared BIC, the saltiness of the broiled banana with the sweetness of the ice cream is a great combination.