Chocolate Banana Protein Pie

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either! 

Produce On Parade - Chocolate Banana Protein Pie - This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

I've said it before and I'll say it again: I prefer to get my protein from whole foods rather than a protein powder. Adding black beans to smoothies, having lentils instead of rice, and quinoa instead of couscous are all ways I easily incorporate more protein into my diet when I need a boost. However, there are times when I do like to use a protein powder and Todd uses a powder quite regularly.

Source: Sunwarrior.com

Source: Sunwarrior.com

After a particularly long run (like my two hour run today), if I'm in a hurry for a quick meal, or just trying to increase the protein value in a meal or smoothie I'll throw a scoop or two of protein powder. I've tried many different brands (the good, the bad, and the ugly) and I only use Sunwarrior now. I use the Classic Plus line. It's a vegan, organic certified, rice protein powder with the addition of pea powder, chia, quinoa, and amaranth to perfectly balance those amino acids. It's also gluten and soy-free which I know can be really important to some folks. Many vegan protein powders just aren't quite as mild tasting as whey powder and can be difficult to incorporate inconspicuously into smoothies and meals...especially if you're not big on the taste, but not this one!

Produce On Parade - Chocolate Banana Protein Pie - This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Sunwarrior is the tastiest one I've found to date, though I confess it's a bit sweet for my liking. I don't often drink it alone, but I really enjoy adding it to recipes. My best one yet? This pie. It's delicious, kind of portable, stores long-term, and is the perfect calorie and protein count in one slice for a quick snack. I think you're going to really like it!

Produce On Parade - Chocolate Banana Protein Pie - This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Chocolate Banana Protein Pie

Recipe by Kathleen Henry @ Produce On Parade

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Yield: 8 slices of pie

Ingredients

  • -Crust-
  • ½ cup hazelnut meal (or ½ cup hazelnuts blitzed in the food processor)
  • ½ cup shredded coconut
  • 6 medjool dates, pitted
  • 2 tbsp unsweetened cocoa powder
  • ¼ tsp kosher salt
  • -Filling-
  • 5 medium bananas, sliced and frozen
  • 1 cup unsweetened plain, non-dairy milk
  • ¼ cup unsweetened cocoa powder
  • 1-3 scoops of SunWarrior Chocolate Classic Plus Protein Powder, to taste
  • 1 tsp vanilla extract
  • ½ tsp xanthan gum (optional, but recommended)
  • pinch of kosher salt
  • 1 square of semi-sweet chocolate, for garnish (optional)

Cooking Directions

  1. In a food processor, add all the crust ingredients and process for about 3 minutes. When pinched between your fingers, the mixture should stick together.
  2. Transfer to a 9 inch spring-form tart pan and press into the bottom of the pan using your fingers.
  3. Clean out the processor bowl and add in all of the filling ingredients. Process for about 5 minutes, stopping to scrape down the sides as necessary, until the mixture is smooth and creamy with no lumps.
  4. Transfer to the pan and even out the top with a spatula. Using a vegetable peeler, scrape the side of a square of chocolate to add a sprinkling of chocolate shavings on top, if you like. Cover with plastic wrap and freezer for at least 30 minutes before slicing into 8 slices. Keep stored in the freezer; thaw about 10 minutes before serving (or however long you’d like depending on the desired texture).
Produce On Parade - Chocolate Banana Protein Pie - This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

The Broad Fork Cookbook Review & Balsamic Farro Salad w/ Dates & Beets

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I was so thrilled to get this new cookbook, The Broad Fork by Hugh Acheson. It read it's focus is recipes that implement the abundance of fresh produce delivered by a CSA (community supported agriculture). "I get a CSA box!", I excited thought to myself. This will be a terrific cookbook. A solution to the frequent, "What do I do with this?" head-scratching that sometimes accompanies the privilege of subscribing to a CSA. 

Perhaps my expectations were just a bit too high and a wee bit premature. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

The cookbook is divided by season and subcategorized by ingredient which I think is really fun and quite useful. Hugh writes, "This is a vegetable-centric guide to seasonal offerings." I feel I must begrudgingly disagree with him.

Yes, it's no shock that this is not a vegan let alone a vegetarian cookbook (I honestly kind of expected it to be vegetarian...) With a subtitle like, Recipes for the wide world of vegetables and fruits, I think this cookbook is a disappointingly misleading for those of us that are truly vegetable-centric (ie plant-based). Of course all the recipes do have plants (don't most?) but I didn't find the vegetables to the star of the show, as hinted. Doesn't it seem like that should be the point?

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Some of Hugh's recipes include a few obscure ingredients (Espelette pepper, Manchego cheese, sorghum molasses, malt vinegar, Hungarian chile). He often doesn't provide any weights (grams or ounces) alongside his measurements (how much is exactly 2 cups of dates?). Many recipes require the home cook to make some little recipe on another page to be incorporated into this recipe. I know this is a common phenomenon, but it also happens to be a personal pet peeve of mine. There is no way I'm going to delve into making the preserved lemon on page blankety-blank to add to the gremolata in the recipe I'm trying to make. It just won't happen. You can't make me. 

In this cookbook, there are many...meat-centric recipes. More than vegetable-focused ones I should think. Pan-roasted pork tenderloin with sorghum and roasted apples / duck breast with indian eggplant pickle, / grilled pork belly with persimmons and spicy soy vinaigrette, turkey, andouille shrimp / collard greens gumbo, just to name a few. The plants definitely seem to take a backseat, no? Good luck substituting tempeh, seitan, and soy in all of those! And don't even get me started on the octopus in this cookbook! I daresay almost heaved the book across the room in sheer fright of the sight; a tangle of purple tentacles occupying an entire photo page.* Seriously what is that?

                                             *footnote: I have a most unusual, not to mention unsound, phobia of octopus tentacles so this would probably be a grave overreaction for most.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Perhaps I'm just jaded from all the wonderful, legitimate plant-based cookbooks I've had the pleasure of reviewing. The Broad Fork wasn't a total letdown (maybe I've been to severe in my review). I did vastly appreciate that half the book wasn't an appreciation of "what's in my pantry" or "here's how to chop a carrot" chapters. I know how to stock my pantry and use a knife, thank you. I don't need a 325 page instructional on what a potato peeler is and how to use it. 

My favorite part of this book is that almost every produce chapter includes a recipe to either make said produce into a long-term storage item or just use up a lot of that fruit or vegetable. As a consequence, there's a lot of pickling recipes...but also apple butter, purees, jams, etc. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

If you're not vegan, this is a pretty neat cookbook that will definitely stretch you outside your comfort zone of creativity in the kitchen. A good thing! However, if you are vegan I recommend passing on this one. There's hidden jewels of unique recipes that can be adapted but I'm not sure if it's worth rifling through the meat and animal-laden recipes to find and salvage them. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I had to look through the cookbook twice to finally find a meal I could make. Hugh's farro and beet salad. It was honestly one of the only dishes that I wouldn't have had to meddle with too much and yet, there are too many adaptations I made to to even list. Regarding both the ingredients and the recipe flow. Also, my salad looked absolutely nothing like his; this gave me a good chortle for some reason. Leave it to me to take his beautiful masterpiece (I'd hang it on my wall..) and work it into the dreaded burgundy blob you see below! 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

However, that burgundy blob is one of the best things I've ever tasted. Enough said. You need to make this syrupy salad.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Balsamic Farro Salad w/ Dates & Beets

Recipe by Kathleen Henry @ Produce On Parade

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Yield: 6 side dish servings

Ingredients

  • 16 (10 oz) pitted medjool dates
  • 1 tsp kosher salt
  • 1 tsp crushed red pepper flakes
  • 1 cup balsamic vinegar
  • 1 tbsp vegan butter
  • 1 small yellow onion, diced
  • 1 cup farro, dry
  • 2 sprigs fresh thyme, stems discarded
  • 4 cups water, divided
  • 5 (1 .5 lbs beetroot trimmed) medium beets with their greens, scrubbed clean
  • 1 tbsp red miso
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh mint, chopped
  • 1/3 cup large-flake nutritional yeast

Cooking Directions

  1. Add the dates, salt, crushed red pepper, and vinegar to a small saucepan. Pour in just enough water to cover and bring to a boil over high heat; reduce to a simmer and cook for about 30 minutes until the dates are tender. When done, strain out the dates and reduce the vinegar liquid over medium-high heat for about 5-8 minutes until it has reduced by half. Mash the dates with the back of a wooden spoon and set both the dates and the liquid aside.
  2. While the dates cook, heat the butter over medium in a large soup pot. Add the onion and sauté for about 3 minutes, until translucent. Add the dry farro and cook an additional 3 minutes, stirring occasionally. Stir in the thyme leaves and 1 cup of water; cook for 5 minutes. Stir in another 1 cup of water and cook an additional 5 minutes. Scoop out about ¼ cup of the hot water and whisk the miso paste into it. Set aside.
  3. While the farro simmers, clean the beets and cut off the greens. Remove the leaves from the stems. Discard the stems and slice the leaves into ribbons. Using a mandolin, slice enough beet to fill ½ cup (about 1 beet). Set aside. Small dice the remaining beets and set aside.
  4. Add the diced beets (do not add the shaved beets yet), greens, and the remaining 2 cups of water. Over medium-high heat, stirring occasionally, cook the farro for about 20-30 minutes until the water has evaporated and the farro is tender.
  5. Stir in the shaved beets, reduced vinegar liquid, mashed dates, and miso, as well as the remaining ingredients. Mix to combine and serve hot!
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I received this book from Blogging for Books for this review. Find The Broad Fork on Amazon.com.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Italian Summer Tomato Pasta

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Produce On Parade - Italian Summer Tomato Pasta - This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Hey there! Did you miss me?? I've had a wildly busy couple weeks which does not bode well for my person...this girl needs a perplexing amount of downtime. But it's all good, really good! I just turned in my cookbook's manuscript (preorder here!) into my publisher on Friday and it feels unbelievable. Seriously, there are no words. On another note, our house building is coming along fantastic. They are insulating today, the plumbing is currently being put in, and the shingles went up last weekend. Crazy stuff!

Todd and I were joking that I'm not going to know what to do with myself once the book is out of my hands (November) and the house is done (by Thanksgiving, fingers and toes crossed)! Oh the books I will read come November. A holiday of reading and relaxing, Darwin willing. 

A vibrant inner life is far more powerful than a busy outer one.
— David Romanelli

Even more good news...I have a new recipe for you! And of course, you'll be seeing more of me around these parts. Sorry for being a bit absent. Sometimes I feel like one of those Stretch Armstrong dolls. It's a most unusual feeling for someone whose life goal is to avoid the overwhelming burden of overstimulation. I simply can't wait to be bored again. To walk through the woods with Bob on our morning jaunt and not have eight things playing bumper-cars in my mind. To just day-dream, without the interruption of yet another item crashing through to heavily belly-flop on my "to-do" list. How rude. I know I need to go to the store for large Ziploc bags so I can put our natural gas application in one and nail it to the right side of the garage, but does it really have to interrupt my wishful thoughts on when I'd be able to watch the latest episode of Poldark. Oh, Poldark...I hope he has to cut the grass again...

Does it ever really stop though? One can hope at the very least. 

Now onto this pasta. My sweet sister-in-law stay with Todd and I for ten weeks while she's doing clinicals up here in Alaska to become a physical therapist. She buys tomatoes for her sandwiches and I seem to keep nicking them to make dinner. I hardly ever buy tomatoes because they always go bad before I use them! She's been up here for two weeks and I think I've "liberated" at least eleven of them. Shameful, I don't know what's wrong with me. Thank you, Anna, for generously donating your tomatoes to the cause, hehehe. I promise to pick up some at the farmer's market tomorrow!

Produce On Parade - Italian Summer Tomato Pasta - This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Italian Summer Tomato Pasta

Recipe by Kathleen Henry @ Produce On Parade

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Yield: 6

Ingredients

  • 16 oz spaghetti, dry
  • 6 medium roma tomatoes, diced
  • ¼ medium yellow onion, diced small
  • 2 tbsp capers
  • ¼ cup large-flake nutritional yeast
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil or 1 tbsp dried, chopped
  • 2 tsp fresh oregano, chopped
  • (about ½ cup) - Dressing -
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • ½ tbsp vegan granulated sugar
  • 1 large garlic clove, minced
  • 1 tsp table salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp onion powder

Cooking Directions

  1. Bring a large pot of salted water to boil for the pasta. Cook according to the package for al dente noodles, about 10 minutes; drain and return to pot.
  2. While the water is coming to a boil, add all the pasta ingredients (except for the pasta) to a medium mixing bowl.
  3. Whisk all the dressing ingredients together in a liquid measuring cup or small bowl. Set aside.
  4. Once the noodles are done, stir the pasta ingredients into the noodles and stir well. Add in the dressing and use tongs to toss the noodles and coat them evenly.
  5. Serve hot.
Produce On Parade - Italian Summer Tomato Pasta - This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Today's Info

Still eating pork? Even if you don't care about animals, I hope you care about humans. And if you don't care about humans, well, I hope you at least care about eating peoples fingers and their fecal matter. *shudder* Read all about it here. Horrifying stuff.