Cheap Eats: Banana "Frozen Yogurt"

The Topic: Quite possibly the cheapest, easiest dessert out there by VN Editorial Assistant Anna Peraino

The Dish: Summer is right around the corner, and that means many things: sun, sand, cookouts, watermelon-eating contests, sweating your face off walking to the mailbox, and of course, ice cream. One of the season's most beloved treats can also take a hefty crack at your wallet, with a teeny weeny carton of Coconut Bliss putting you back about $5. Seriously, I can take one of those down in 4.28 minutes. It's science. So how can a savvy vegan enjoy a cold, delicious ice-creamy treat this summer? I have one word for you: bananas. B-A-N-A-N-A-S.

Now that I've officially annoyed you by getting a Gwen Stefani song stuck in your head, let me get back into your good graces by telling you about this wonderful dessert. Did you know that by blending frozen bananas at a high speed you can make a soft, dreamy frozen yogurt-like dessert? No joke! All you need for this recipe is bananas, a food processor, and some fun mix-ins if you feel so inclined (I listed some of my favorites below). Plus, with bananas being one of the cheapest fruits out there (hello, one dime per fruit!), this dessert will keep that wallet of yours in very good shape. Not to mention it's swimsuit-friendly, since you're skipping out on all the fat and sugar found in traditional (albeit supremely delicious) ice cream.

Banana "Frozen Yogurt"

Serves 2 (or 1, if you're me)

What You Need:
2 or 3 bananas

What You Do:

1. Freeze bananas.
2. In a food processor, throw in frozen bananas and process for about 5 minutes, stopping periodically to scrape sides down. Once your bananas have a fluffy, frozen yogurt-like consistency, you're done!
3. Optional: While your bananas are transforming, throw in some peanut butter, chopped walnuts, cacao nibs, or rum. Or all of them. Or something else. Anything goes!
4. Enjoy your delicious, cheap, and healthy dessert! (Well, healthy unless you added all the mix-ins.)

The Final Word: Summer is a time for splashing and sunning, not for worrying about your bank account. Whip up this frozen treat next time you're jonesing for a dish of something cold and sugary but don't have the cash for the real dairy-free deal (which, if you're a normal person, is every day). Enjoy!

Herbed Sandwich Spread

The Topic: Carb Counterpart

The Dish: My favorite food would probably have to be carbs. Okay, I realize that's not exactly one food, but seriously, what's better than fresh-baked rolls, tortillas, crackers, bagels—I could go on forever. Forget low-carb nonsense—give me my bread. Not only do I love them because they're delicious, but also because they serve as the perfect medium for my second favorite food group: condiments. While my fridge is full of favorite standbys (including at least three kinds of hot sauce), sometimes I crave a fancy upgrade. The perfect catch-all condiment? This awesome herbed spread crafted by my favorite chef—Mom, of course. It comes together in no time, uses simple ingredients, and is much cheaper than buying pre-made varieties.

Herbed Sandwich Spread

What You Need:

1/2 box silken tofu

1 tablespoon minced garlic

2 tablespoons olive oil

Juice of half a lemon

1 teaspoon herb of choice (parsley and chive work great)

1/4 teaspoon pepper

Salt to taste

1 tablespoon minced onion

1/2 cup shredded vegan cheese (optional)

What You Do:

In a food processor, add tofu, garlic, oil, lemon juice, herb of choice, pepper, and salt. Process until smooth, and transfer to a small bowl. Add onion and cheese (if using), mix well, and cover. For best results, refrigerate overnight to let the flavors combine.

The Final Word: Use this spread to spruce up a veggie burger or as the perfect dip for sesame crackers—I'll pretty much eat it on anything. Like all recipes, it's super versatile, too. Try adding basil and walnuts for a pesto-style dip. Now if you'll excuse me, I have a sandwich to make.