Student/Starving Artist Recipes, Round 3: Super Simple Summer Snacks

I’m taking advantage of staying at my parents’ house this summer and them paying for all the fresh produce that I like to eat! All but the last one are vegan friendly.

PBB spread, July 2010

  • 2 bananas, very ripe
  • ¼ cup peanut butter (I like the chunky natural kind)
  • Lemon juice
  • Molasses (optional)

Quash the bananas with a fork until they’re as soft as you can make them and stir in a few drops of lemon juice so they don’t brown. Stir in the pb. You can add molasses for lots of iron and a little more bitter-sweetness. Refrigerate and use to spread on toast, bagels, celery…

Garlicky Hummus, Ancient recipe read off the back of a tin can

  • 2 cans garbanzo beans (chickpeas)
  • Extra virgin olive oil
  • Lemon juice
  • Paprika
  • Garlic cloves, 2 or 3 minced
  • Salt (sea salt is best)

Put all the ingredients in a food processor, retaining a little of the bean juice. Blend and slowly add evoo and lemon juice until it’s the right consistency. Add spices and salt to taste. Makes a lot, so divide it into two Tupperware and refrigerate. Great with carrots, veggie sandwich, or pita bread

Alternatives: try adding kalmata olives, roasted red bell peppers, or Chile pepper to the hummus.

Frozen fruit ‘pops’

  • Kiwis
  • bananas
  • Bing cherries
  • Apricots, peaches, nectarines
  • Pineapple
  • Grapes

Take any of the above ripe fruit, and do exactly what the title suggests: slice them up and freeze them. Lay out slices on a baking tray to freeze before removing them to a ziplock bag for when you come in from the heat and want something sweet!

Fried Mushrooms, Credited to my friend Rachel who first made mushrooms in a way that I could eat them back in spring 2009. After that, I have been converted!

  • Cremlini mushrooms
  • Extra virgin olive oil
  • Salt to taste

Rinse and dry mushrooms, halve them. Heat evoo in pan over medium-high heat and sauté until soft. Add salt to taste and eat for to breakfast, lunch or dinner! They’re a great accompaniment to wild rice or hash browns and eggs.

Spinach Poached Eggs with Chips, created July 5, 2010 when I was leaving my flat and had to use up the rest of the food in my fridge and freezer:

  • Yellow onion, chopped
  • Frozen spinach
  • Frozen chips (potato wedges)
  • Eggs (however many you have left to get rid of, or however many you can eat)
  • Salt and pepper
  • Extra virgin olive oil

In a large frying pan, sauté the onion over medium-high heat until golden. Add spinach and cook until it’s not frozen anymore and begins to simmer and bubble. Meanwhile, turn the oven to broil and bake the chips on a baking sheet (or not, if you don’t have one left like me). Make little wells in the spinach with a slotted spoon and crack an egg into each one. Sprinkle with salt and pepper. Cover with a lid until eggs are fully poached. Layer chips on a plate and transfer spinach and an egg on top with the slotted spoon. MMM!


3 responses to “Student/Starving Artist Recipes, Round 3: Super Simple Summer Snacks

  1. Pingback: Student/Starving Artist Recipes, Round 3: Super Simple Summer … | ClubEvoo

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