meansoybean

This makes an interesting breakfast: I veganized the Frozen Banana-Peanut Butter-Chocolate Chip Milkshake recipe from The Kitchn (not at all rocket science, but whatever). Just change out the milk for soy milk and, obviously, use non-dairy chocolate chips. If you want to use something light like skim milk you should try rice milk.

But seriously, let’s talk about bananas. Long story short, I don’t think this fruit should be such a staple in our diets. But we’re so used to expecting them to be there when we get to the grocery store. We seriously take bananas, and other exotic fruits, for granted. More on the dilemma here.

After a long hiatus from bananas, I will admit that I’m buying fair trade ones occasionally. Anyone who’s familiar with vegan baking will know that they’re a favourite egg substitute, but that’s not why I started again — c’mon there are plenty of other egg subs out there. Google it!

With a lot of other things, I’ll get into a “fuck this, what’s difference, we’re all fucked any way” kinda mood. And that’s how I honestly feel about it right now. I think that I need to enjoy every olive, avocado, coconut, etc, that comes across my plate. In fact, every time I’m making a meal that contains an über-imported exotic I think of the day I won’t be able to easily reach for it on the grocery store shelf.

It’s sad, especially for a foodie, but also a really unsustainable way of eating (on many levels).
Think about it.