Soymilk, banana, and Kitchen Sink nut butter smoothie

Smoothie Construction

The addition of a Vitamix to my household has definitely changed my breakfast habits for the better. Dare I say, the Vitamix has become a full fledged member of the family? I do.

For those unfamiliar with the Vitamix, it’s a high-powered blender (and by high-powered, I mean, it boasts a 2 horsepower motor). I argued with myself for years that it couldn’t be much different from a regular blender. I was wrong. Every Vitamix owner I’ve ever encountered will tell you that it’s unlike any other blender on the market. It doesn’t just “blend.” It can completely liquify everything I’ve ever thrown in it – entire apples, nuts, seeds, you name it. No chunks. No bits. Smooth, luscious liquid, ready for slurping with a straw.

I’ve got the Vitamix 5200 model, which I bought as a package at my local Costco. They don’t always carry it – but when they do, it’s a rare chance to get sub-retail pricing. These things don’t go “on sale.” Yes, $500 is a lot to spend on a blender, but like I said – it’s so much more than a blender. It has replaced my old blender, my food processor, AND my juicer. Heck, it even kneads dough (but I love my bread machine too much to give it up!)

For the first few weeks of Vitamix ownership, I relied on recipes to make my morning smoothies. As time went on, though, I came up with a blueprint for smoothie-building that I now use every day. I drink smoothies for 2 reasons:

1) They’re fast and portable. (Breakfast while driving to work, anyone?!)

2) They’re a delicious way for me to sneak in nutrition from foods I don’t like to eat. (Sneaky sneaky!)

If you’ve thought about incorporating smoothies into your daily routine, I highly recommend it! While any blender can make a smoothie, less powerful blenders will not be able to liquify all of the ingredients I recommend (which can result in clumps or chunks of food in your smoothie). No harm, no foul, though – don’t let that stop you from trying if you haven’t invested in a high-powered blender yet!

My smoothie blueprint has a few components. To build a perfect smoothie, blend up one or two items from each category and, voila! For best blending results, add liquids and heavy solids first, then powders, then greens. This gives the most intense blending to those heavier foods, and allows you to use the tamper to push the lighter powders and greens down into the mix as things get going. Also, be sure that you have one frozen component in your mix. If you aren’t using frozen fruit or another frozen item, just add 4 or 5 ice cubes on top. This prevents the smoothie from warming due to the high power of the blender. Blend for 30 seconds on high power, or until everything looks smooth. Adjust the amount of liquid to your consistency preferences; I tend to always start with 1C liquid, and if it looks a little too thick, I just add a few tablespoons of water as it is blending.

Components (choose 1 or more from each category – makes 1 large 32oz serving or 2 small 16oz servings):

Liquid Base (1 cup): milk (dairy or non-dairy) such as soymilk, almond milk, or hemp milk, coconut water, tart cherry juice, other fruit juice, water, etc. Or, mix and match (I like to do 3/4C milk and 1/4C tart cherry juice).

Fruit & Veg Base: 1 ripe banana and 1 carrot

Protein: 1/4 cup powder (such as Vega, hemp protein powder, soy protein powder, whey protein powder, etc), or 1/2 block silken tofu

Green Powder (1 tsp): spirulina or Veggie Magma

Healthy fat (1 tbsp): peanut butter, almond butter, hazelnut butter, or powdered peanut butter (such as PB2), or 1/2 of an avocado

Nuts & Seeds (handful): mixed nuts, pumpkin seeds, sunflower seeds, sesame seeds

Fruits (1 cup): fresh or frozen strawberry, blueberry, raspberry, apple, pear, kiwi, peach, plum, melon, etc.

Greens (1-2 handfuls): raw baby spinach, chard, kale, collards, or other leafy greens

Sweetener (optional): 1-2 pitted dates or 1 tsp agave nectar

In most cases, I do not use additional sweetener. If my banana is not quite ripe, I’ll add a couple dates to the mix, but otherwise, there tends to be plenty of sweetness from the fruit. Some stronger greens like chard or collards may benefit from a little bit more sweetness to offset the bitter flavor.

I try to mix up my choices from each category. If I used a canister of hemp protein powder this month, then next month I’ll use a rice protein powder. If I used kale as my main green this week, I’ll use spinach next week and chard the week after that. If I used pumpkin seeds this month, I’ll use sunflower seeds next month. I try to limit my use of soymilk, since I eat tofu once or twice a week and don’t want to overdo it on the soy. (Unsweetened vanilla almond milk is my current favorite liquid base, as it’s low calorie and delicious. I don’t mind its low protein count because I add protein powder to my smoothies).

If I’m going for a flavor theme, I might skip a category, but for my usual breakfast smoothie, I try to hit all of the bases for nutrition purposes. I also try to pair up things that nutritionally work well together. For example, pumpkin and sunflower seeds are good sources of iron, and Vitamin C helps with iron absorption – so I try to mix high-C fruits with pumpkin seeds.

Avocados and silken tofu add the most wonderful creamy texture to a smoothie. Try one or the other and see for yourself!

I usually have my smoothies for breakfast, though sometimes have them for lunch instead. I’ll also whip up a smoothie as a late-afternoon snack if I’m feeling tired. I experience a noticeable dip in my energy levels if I go 2 or 3 days without a smoothie. It’s such an easy way to pack in nutrition! I do take a multivitamin a few days per week, but I prefer to get as much nutrition as possible from real food. I’m not a whole-foods saint, but smoothies improve my chances quite a bit.

Lastly, when it comes to choosing produce, I try to go for organic produce for anything I would eat the skins of. So, I do not buy organic bananas or avocados most of the time, but I do buy organic greens, carrots, berries, apples, etc.

And there you have it! My smoothie blueprint! What are your favorite smoothie combos?

Lite Brite

What’s That, Johnny Appleseed?

Today’s lesson includes a trip down Cyanide Lane and concludes with a tasty smoothie concoction!

We’ve all heard that “an apple a day keeps the doctor away.” Turns out, there’s something to that. WebMD lists medical uses of apples that include prevention of cancers (particularly lung cancer), treatment of cancer, diabetes, and heart problems, and more. Say what?!

I’ve tried for years to get myself to eat more apples. I like apples. I’m just not a big fan of eating apples. I’ve wasted countless bags of red delicious, golden delicious, granny smith, gala, and local varieties as they’ve gone bad before I could finish them. I successfully finished my first full bag of apples recently, thanks to my Breville Juice Fountain Plus. With my new toy in town (the Vitamix 5200!), I’m hoping to keep the apple streak alive.

The store demo of the Vitamix used a whole apple, but when it came time to make my own smoothies, I couldn’t help thinking there was something wrong with eating the apple seeds. Of course, initial Google searches would have me believe that I’ll die a slow, painful death if I even think about eating an apple seed. There is, however, some truth to the notion.

Apple seeds contain amygdaline, a cyanide and sugar compound that, when digested, forms hydrogen cyanide [source, source]. Consumed in small quantities, the body can detoxify the cyanide and it poses little to no risk. In larger quantities, though, it is lethal (just like in the old murder mysteries). Stories about tell tales that even a cup of apple seeds can kill a man. (Considering there are 4-6 seeds per apple, it would take a LOT of apples to kill a man!). Still, the risk is even higher if the seeds are chewed orĀ pulverizedĀ (like the Vitamix would do!) rather than swallowed whole, as whole seeds are generally passed without being broken down – and the cyanide compound is inside the seed, beneath its hard shell.

As likely as it is that the seeds from an apple a day would not kill me, I’m not a big fan of the idea of ingesting toxins just because my body can and likely will detoxify them. It’s the same reason I prefer organics over conventional produce. While pesticides on produce won’t likely kill me in small quantities, I don’t see the point of making my body work to detoxify the chemicals in pesticides when I don’t have to. The work the body does to detoxify all of these chemicals in the foods we eat and the air we breathe increases inflammation, and chronic inflammation can aggravate the immune system. Studies are beginning to show that inflammation is one of the biggest contributors to a number of diseases, including cardiovascular disease [source].

So, why eat apple seeds if I don’t have to? I’ll leave the gambling to the poker table and keep it off my kitchen table.

That is why I slice my apples and remove the seeds before throwing them into the Vitamix.

But nevermind the cyanide and killer toxins – we’ve got a smoothie to devour!

I call this one the “Lite Brite PB Smoothie” because it turns out a less-than-scary bright shade of green and tastes sweet and peanut buttery but not heavy. Put light and bright together, and you have the awesome light-coloring toy of my youth:

Lite Brite

Lite Brite – Source

Once upon a time, a band called the Dyslexic Apaches put a Lite Brite on stage at one of their shows to wish me a happy birthday. It’s one of my top 10 memories of all times.

I digress…

This is a delicious smoothie and packs a great nutritional punch for breakfast or a midday snack! The entire recipe clocks in at 462 calories (one large serving), or can be split into two 8-oz servings for 231 calories each. (Full nutrition info follows the recipe). You can substitute peanut butter for the PB2 powdered peanut butter, but that will increase the calories and fat content.

Let’s get to blending!

PB Lite Brite Green Smoothie

by Shelly Hokanson

Prep Time: 5 minutes

Cook Time: 0 minutes

Keywords: blender beverage breakfast vegetarian vegan gluten-free kale pb2 zucchini apple

Ingredients (1-2 servings)

  • 1 small apple, seeded
  • 1 banana, peeled
  • 2 dates, pitted
  • 1 large handful kale leaves
  • 1/4 of one zucchini, ends removed
  • 1/2 cup non-dairy milk (soymilk, almond milk, coconut milk, etc)
  • 2 tbsp PB2 powdered peanut butter
  • 2 tsp spirulina or barley grass juice powder, optional
  • 1 cup ice


Blend in a high powered blender or Vitamix for 45 seconds. Enjoy!

Powered by Recipage
Lite Brite PB Smoothie Nutrition

Lite Brite PB Smoothie Nutrition

Peanut Butter Green Smoothie

Peanut Butter Cups for Breakfast?!

Peanut butter cups for breakfast?!

Well, not quite – but it sure tastes like it!

I’m having a blast over here with my new Vitamix. It is the most amazing and awesome thing in my kitchen – maybe in my whole house! (It has a little competition from my 64″ Samsung plasma TV, but not much! That’s how awesome it is!)

I really think the best part is how easy clean-up is. It basically cleans itself, so I don’t feel any sort of dread at the thought of using it multiple times per day.

This morning, I concocted a smoothie that tastes like drinking peanut butter cups (and finally found a use for the 4 jars of PB2 I’ve got sitting in the pantry!) PB2 is powdered peanut butter by Bell Plantation. The ingredient list is simple: roasted peanuts, sugar, and salt. (Don’t be fooled, though – there’s very little sugar and salt, and I find I usually need a little bit more to make it taste like traditional peanut butter). It’s preservative free, contains nothing artificial, and has 85% less fat and calories than traditional peanut butter. I knew I’d figure out a way to use this stuff (since I love peanut butter but have a tendency to overdo it, which is not so good for the waistline).

With no added protein powders or anything of the sort, this smoothie packs 22g of protein! Most of the fat comes from the avocado (healthy fats!), and you’re rocking out some vitamins A, C, calcium, and iron. Great start to the day! 511 calories if you drink the whole thing (a large serving), or 255 if you share it with a friend.

Behold, the Peanut Butter Blaster Green Smoothie:

Peanut Butter Blaster Green Smoothie

by Shelly Hokanson

Prep Time: 5 minutes

Keywords: blender beverage smoothie vegetarian vegan pb2 spinach carrot avocado

Ingredients (1-2 servings)

  • 1 1/2 cups vanilla non-dairy milk (soy, almond, rice, hemp, etc)
  • 1 tbsp cocoa
  • 2 tbsp powdered peanut putter (such as PB2 by Bell Plantation)
  • pinch salt
  • 1 tsp spirulina (optional)
  • 1 tbsp agave nectar
  • 1 banana
  • 1 large carrot
  • 1 large handful spinach
  • 1/2 avocado (peeled, pit removed)
  • 1 cup ice


Using a high-powered blender, blend on high for approximately 1 minute.

Powered by Recipage
PB Blaster Green Smoothie Nutrition

PB Blaster Green Smoothie Nutrition

Breakfast Kickstart Juice

What is sweet and fruity with a boost of super greens? Breakfast kickstart juice!

Morning Kickstart in a Glass

Morning Kickstart in a Glass

This has become my favorite morning juice, sometimes replacing breakfast altogether. Tasty!

Breakfast Kickstart Juice

by Shelly Hokanson

Prep Time: 3 minutes

Cook Time: 2 minutes

Keywords: juice beverage smoothie vegetarian vegan kale carrot cabbage pineapple

Ingredients (1 16oz serving or 2 8oz servin)

  • 1/4 of one pineapple
  • 2 carrots
  • 2 Golden Delicious or Royal Gala apples
  • 1 big handful of kale
  • 1 chunk of cabbage (approx 2″ x 2″)



If your juicer is small, cut all ingredients into pieces that will fit into the chute of your juicer. Most juicers can handle unpeeled pineapple, so there’s no need to peel it first.


Place one apple into the juicer shoot, then the kale, then the second apple. Turn the juicer on and push all food through the shoot.

Then, juice the pineapple, carrots, and cabbage.

Stir and serve over ice.

Powered by Recipage

The Deal with Eggs

I bought eggs last week.

I hear you now. You’re shrieking, “Whaaaat???!!”

I’ve always said that if I could only give up eating one thing – eggs, dairy, or meat – it would be eggs. The factory farming for eggs just seems to me the most cruel of all. It doesn’t hurt that I’ve never been much of an egg person to begin with.

But I had a veggie dish last week at the local Thai place, and it had eggs in it. The week before that, I ate eggs via the limited selection at a hotel continental breakfast. As I walked through the food co-op recently, I spied eggs and wanted them. So I bought them.

They’re local Shenandoah Valley free range eggs, but eggs nonetheless.

I’ve also always said that if I could walk up to the hen that laid my eggs and say, “Hey, buddy!” and know that she was laying them through nature’s course, living in a happy place, I’d have no problem eating eggs.

For now, I’m OK with these particular eggs.

I’ve been making green onion and dill scrambled eggs, and it might be the most delicious egg concoction ever. With the savory twist, I find that these eggs make a great side for lunch or dinner.

Scrambled Eggs with Green Onion & Dill

by Shelly

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: griddle breakfast side vegetarian eggs green onion

Ingredients (1-2 servings)

  • 3 small eggs
  • 2 green onions, sliced
  • dash salt
  • dash pepper
  • pinch of dried dill
  • Earth Balance or nonstick cooking spray


1. Preheat a skillet with Earth Balance or nonstick cooking spray.

2. In a small bowl, whisk together ingredients.

3. Pour into skillet and stir frequently until eggs are set.

Powered by Recipage

Chai Spice Donut Holes or Cake Pops

So, when did “donut holes” become “cake pops?”

Things like this make me feel old.

At any rate, I bought myself a Cake Pop Bakery over the Christmas holiday and finally got around to trying out some recipes. My favorite so far: Chai Spice Donut Holes (or Cake Pops). And, they’re vegan!

Is it too much that I dunk them in chai tea?

Look at these. How could you not?

Chai Spice Donut Holes

Chai Spice Donut Holes

This also gave me another excuse to use the new KitchenAid stand mixer. I’m in love!

May your breakfasts and snacks be equally dunkable!


Chai Spice Donut Holes

by Shelly Hokanson

Prep Time: 10 minutes

Cook Time: 7 minutes

Keywords: bake sweets snack dessert vegan vegetarian donut

Ingredients (9 large donut holes)

Single Batch (9 large donut holes)

  • 1 cup all purpose flour
  • 1/2 cup sugan
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 cup vanilla soymilk or almond milk
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • Egg Replacer for 1 Egg, prepared per package instructions, or 1 flax egg
  • 2 tbsp Earth Balance
  • 2 tbsp unsweetened applesauce
  • or, for a lower fat option, eliminate the Earth Balance and use a total of 4 tbsp applesauce instead. The result will be a more dense but equally tasty donut hole!
  • Note: This recipe works great doubled or tripled. It scales well!


Preheat donut hole or cake pop maker.

In your mixer bowl, whisk together dry ingredients to combine thoroughly: flour, sugar, baking powder, salt, ginger, cardamom, allspice, and cinnamon.

In a small saucepan, mix together wet ingredients over medium-low heat until Earth Balance is melted: soymilk, vinegar, vanilla, egg replacer, and Earth Balance. Don’t let the mixture get hot; remove it from heat immediately once the Earth Balance is melted. It should be warm but not hot.

If you’re not using Earth Balance, you can skip the heating of the wet ingredients.

Add wet ingredients to dry and mix on low until a soft dough forms. It will be sticky but nice and elastic.

Spoon dough into donut baker. Don’t overfill. A medium cookie dough scoop works well for this. The top of the dough should be flat and flush with the donut hole rim or slightly below.

Bake as directed in your donut hole/cake pop maker. (Mine suggests 5-7 minutes, and for this particular recipe, 6 1/2 to 7 minutes is perfect).

Allow donut holes to cool completely before frosting or decorating, if desired.

These little bites are so flavorful that I prefer them without frosting, but if you’re so inclined, here are some ideas:

The Frosting


Whisk together 1/2 cup powdered sugar with 1 tbsp vanilla soymilk. Dunk donut holes to coat and let drip dry on a cooling rack (with parchment underneath).

Chocolate Frosting:

Melt 6oz of sweet or semi-sweet vegan chocolate chips or dark chocolate in the microwave (stirring every 15-30 seconds until smooth) or double boiler. Dip each donut hole in the chocolate and let drip dry on a cooling rack (with parchment underneath).

Other ideas: Roll donut holes in cocoa powder or cinnamon and sugar. Dip iced or chocolate frosted donut holes in sprinkles or crushed nuts. Experiment with different frostings.

If you want to turn these into cake pops, dip the end of a wooden skewer into frosting and then insert into the center of the donut hole. (The frosting will help secure the cake to the stick).

Powered by Recipage

The One Where I Made Donuts

This may be the most delicious baked good I’ve ever made in my life.

No joke, people.

Chocolate frosted donut

Chocolate frosted donut


Some backstory: my favorite food bloggers have been taunting me with baked donut recipes for ages. There’s this apple cider donut recipe from Peas & Thank You. Then, there’s this mini donut recipe from Vegan Yum Yum. I loved donuts as a kid, but have avoided them like the plague for the last few years (because, well, I can only run off so many calories, people!) Baked donuts – and homemade ones, particularly – don’t have to be so evil.

Upon deciding that I might be able to find some homemade donut wiggle-room in my diet, I set out to find donut baking pans – which were surprisingly hard to find! I eventually snagged this 6-donut pan at Bed Bath and Beyond, but don’t get too excited if you’re seeking your own; they’ve been out of stock for a while. Unfortunately, I only bought one. I should have bought at least 2 – maybe 4!

Armed with my one 6-donut pan, I knew someday I’d make some donuts.

It wasn’t until this glorious beast graced my kitchen counter that I found myself inspired to embark on donut-making:

New KitchenAid Pro 550HD Stand Mixer

New KitchenAid Pro 550HD Stand Mixer

I got a really great deal at Costco – $269! This is the KitchenAid Pro 550HD 5.5 quart stand mixer. It’s got the commercial-style bowl lift (instead of the tilt-head, like the Artisan models). I’ve wanted a stand mixer pretty much my whole life, but could never justify spending the money. My plan was to get married and put it on my Gift Registry. As it turns out, I could be waiting a very long time for a stand mixer… so, Merry Christmas to Me!

Using this mixer gives me flashbacks to standing on a chair in my grandma’s kitchen, helping her bake cookies. I’ve got memories of her mixer that I haven’t recalled for 30 years – but in a deja-vu moment, raising the lever that lifts the mixer bowl brought me straight back to gram’s kitchen. It was pretty wild!

Now properly armed, I got to work making the donut recipe from Vegan Yum Yum. I was reading it out of the cookbook, but the one on the web site is the same.

Happy disaster

Happy disaster

I was also simultaneously working on a cookie recipe and a bread recipe. Ahhh, the happy disaster known as my kitchen! I love my kitchen! I especially like that lift-up cabinet door. Turns out, it’s really convenient! I just leave it open while I’m working, and my spices and gadgets are easy to get to but out of the way. I wish the cabinet above it was easier to reach. I’m too short.

But check out the view of the mountains in the background! Love love love. Virginia is beautiful.

Getting back to the baking. OK, don’t shoot me for the Splenda/sugar mix. I know Splenda is evil, but so are junk food calories – and I bought this bag of Splenda baking mix before I went whole-foods organic, and couldn’t bear to throw it away when I was cleaning out my cabinets of processed crap. So I still bake with it sometimes… and when it’s gone, it’s gone. I swear.

/end confession

The important thing is that these donuts are insanely delicious and absolutely perfect in their flavors. I can’t even begin to describe how heavenly tasty they are. You must make them. Now.



Even if you totally fail at drizzling chocolate on top, like I did:

Iced donut with chocolate

Iced donut with chocolate

They still taste amazing.

Peanut Butter Waffle with Cherry Jam

It’s Peanut Butter Waffle Time!

With a baseball bat!

Peanut Butter Waffle with Cherry Jam

Peanut Butter Waffle with Cherry Jam

A while back, I added this Proctor Silex Morning Baker waffle iron to my kitchen arsenal. My thought process went like this: I like pancakes, but I rarely make them because I suck at flipping pancakes. Why not make waffles instead?

It was a good plan. I like waffles too – maybe even more than pancakes. Still, I haven’t been making them as often as I’d like.

I’m running a half marathon this weekend, and thought that carb-loading made for a good excuse to whip up some waffles.

Enter: Peanut Butter Waffles from Isa’s Vegan Brunch cookbook. Recipe here.

This recipe makes a dense, tasty, peanut-buttery waffle that seemed much better suited for sandwich-style topping than plain ol’ maple syrup. To confirm, I’ve had them both ways: topped with jam, and topped with maple syrup. Jam for the win.

Honestly, one waffle is almost too much food for me. They’re pretty hearty. But they freeze well, so make a batch and freeze part of it for yummy future breakfasts – just pop the waffle in the toaster to reheat (or if you have a toaster oven, even better).

Breakfast: Cereal!

When I’m Not Eating Oatmeal

You may have noticed that I eat a fair amount of oatmeal oatmeal oatmeal oatmeal oatmeal on this blog. (HA! That’s a ridiculous amount of oatmeal posts!) I eat even more in real life. When I’m not eating oatmeal, however, I tend to be eating cereal. Those are my breakfast staples. Sometimes they make repeat appearances for dinner, particularly when I’m uber-tired and have no good leftovers in the fridge.

The only cereal brand I eat anymore is Kashi. It’s not intentional, but… well, I like their cereals, and most are organic. All have respectable ingredient labels, and that’s all I need.

My favorites are the GoLean Honey Almond Flax (do I have to duck from flying objects hurled by the vegans that consider honey to be murder? I actually don’t eat honey, except when it’s in my Kashi cereal. I admit it. I’m not a purist, nor am I militant about my food choices… why do I instinctively start defending my choices here?) and the Cinnamon Harvest Whole Wheat Biscuits, followed closely by Heart to Heart Oat Flakes & Blueberry Clusters, and Good Friends Cinna-Raisin Crunch.

Atop my cereal goes vanilla soymilk or almond milk or occasionally coconut milk, and then I bury it all with fruit. Whenever possible, that includes 1 banana, 4 or 5 strawberries, a handful of blueberries, and a few raspberries. When I’m feeling frisky, I toss some raisins in there. I’ve been known to slice up a kiwi and layer it on there as well.

Breakfast: Cereal!

Breakfast: Cereal!

And that, my friends, is what happens when I’m not eating oatmeal.

Cinnamon Sugared Tofu Sticks with Maple Syrup

Rise and Shine

That’s right. It’s tofu time! There’s got to be a way!

I’m not a “savory breakfast” kind of girl. Veggies in the a.m.? No can do. With the versatility of tofu, though, I couldn’t help thinking – why do we always turn tofu into something savory? Why not try turning it into something sweet?

Or, maybe I just had French toast sticks on my mind, and thought maybe tofu would make a good imposter.

Cinnamon Sugared Tofu Sticks

Cinnamon Sugared Tofu Sticks

Oh yeah, I went there. I tossed tofu in a tablespoon of melted Earth Balance, coated it in sugar and cinnamon, and baked it!

The result had breakfast written all over it.

Cinnamon Sugared Tofu Sticks with Maple Syrup

Cinnamon Sugared Tofu Sticks with Maple Syrup

A little pure maple syrup on the side? Don’t mind if I do!

Very yummy. Reminded me of French toast sticks, but more chewy. Next time I make this, I’m going to marinate the tofu in some sort of maple syrup marinade first. I didn’t do any marinating this time – just use a block of plain pressed tofu. I’d like even MORE of the sweet flavor to come through!

Dipped in Maple Syrup

Dipped in Maple Syrup

I suspect that these tofu sticks would make for a filling breakfast alongside some fruit. I should be able to prove that theory shortly!

Rise and shine – it’s tofu time!