Happy Meatless Monday. Spring finally came to our house and it was a very welcome visitor. Yesterday it was a glorious 70 degrees and all I could think of was firing up the grill. As Sandy and I walked Chloe and Sparky, I could smell all of the grills of our neighbors cooking Sunday dinner. It was like grilling had become a city wide mandate for the day. For dinner we had BBQ Tempeh Sandwiches that were so summery it made me want to play with sidewalk chalk so I did.
After that I decided to grill some pineapple and make banana ice cream. Yup, it is that quick and easy. You are not going to believe how stunning this dessert is compared to the ease with which it is prepared. It seems almost criminal to have a dessert this sexy with so little work. I also love it because it is like a healthy redo of bananas foster. So strike up the BBQ and dazzle yourself, your friends and loved ones.
Grilled Pineapple Steaks with Banana Ice Cream
By: S. Duquet
Banana Ice Cream idea originally from The Kitchn
Banana Ice Cream Ingredients:
Bananas must be frozen in their peel until solid as a rock or overnight
1 banana per person to be served
1 Tsp of vanilla for every banana (3bananas = 3 tsp vanilla)
Pineapple Steak Ingredients
One pineapple for every four servings you need
Brown Rice Syrup for brushing onto fruit
Make It Happen
~Put vanilla into food processor
~Take frozen bananas out of the freezer and let sit for a few minutes on cutting board to soften (only enough to cut the peel off. )
~Cut peel off.. I cut the banana in half, slit the peel down the middle then cut the peel off very carefully using a paring knife
~Cut bananas into 1/2 inch slices and put into food processor with vanilla
~Blend until very smooth, scraping down the sides as necessary. You want to process as little as possible while achieving a very smooth creamy texture.
~Transfer to a freezer safe bowl with a lid, put in freezer and chill.
~Cut pineapple into long one inch steaks
~Spray grill basket or grate with non stick spray (before you turn the grill on) and grill pineapple steaks until they are brown and have luscious grill marks. You will want to turn them so they brown evenly and do not burn.
~Right before they reach your desired done-ness, brush them with Brown Rice Syrup and allow to caramelize.
~Serve warm pineapple with a hearty dollop of banana ice cream.
Be prepared for a standing ovation from the crowd on this one. The banana ice cream blew my mind. I can’t even imagine how this flavor and texture are possible without sugar or fat. It is a divine gesture of nature to create something so worthy of praise that can be frozen and consumed like ice cream. The first time I made it I added peanut butter to the ice cream which nearly put me into hysterics. For the pineapple steaks I decided to stick with the elegant simplicity of vanilla.
The grilled pineapple was like eating a slice of the tropics. The steaks browned without the Brown Rice Syrup so feel free to omit it if you would like it to be completely sugar free. The syrup does however add the Bananas Foster element that was so rich and satisfying. Up to you.
Kale Trail Update:
Over the weekend we upped our mileage to 2.5 miles. I have to admit I was nervous. Not because 2.5 is so far but because that is where I have been stopping for a month now. It felt like the edge of my comfort zone and I didnt really want to leave it. I tried not to give those thoughts energy and I just started running. Next thing I knew we were done and I felt great.
Have a delicious day and a fantastic Meatless day or week. Wherever you are in your journey, enjoy it.
Tags: compassionate eating, dairy free, going veg, grilled dessert, grilled pineapple steaks with banana ice cream, homemade banana ice cream, homemade vegan banana ice cream, Meatless Monday, Meatless Monday recipe, plant based diet, trying vegetarian, vegan, vegan challenge, vegan dessert, vegan experience, vegan ice cream, vegan recipe, vegan wannabe