Red Wine Baked Breakfast Bananas

A few days ago I promised I’d post a little something about my now legendary recipe for Red Wine Baked Breakfast Bananas, so here’s the scoop on that. We first experienced this deliciousness in Cuba, so I’ll assume this is a Cuban dish, but to be honest I have no idea where its origins lie. It makes a great accompaniment to basically any breakfast spread. This weekend, as you can see, we paired it with Isa’s Red Flannel Hash from Vegan Brunch and some grapefruit.

So you cut up some bananas. Depending on their size, cut them in half or into thirds. Then slice those pieces in half. Put them in a roasting pan and douse them with red wine. Let it soak in a little. Maybe drink some of the wine, but remember its 9AM on a Sunday so don’t get carried away. 
Bake them in your oven at 400° for about 20 minutes while you get the rest of breakfast ready. Don’t leave them in too long because they might turn into mush! You basically want them to look like the ones in the picture above. 
Enjoy!
-Trevor 

Chickpea Piccata

Every recipe I try from Appetite For Reduction by Isa Chandra Moskowitz just blows me away in how easy, healthy and amazingly tasty it is.  This recipe is just totally wow.  I love the fact that it comes together so easily and tastes amazing.  Isa recommends pairing it with the Caulipots (Cauliflower/Potato mash) recipe from the same cookbook, and you can see some of that peaking out from underneath the heap of piccata in the photo.  It is so good!  I totally didn’t feel like buying arugula to serve the piccata over as the recipe suggests (I had no plans to make anything else with arugula on my weekly shopping list), so I just served it over baby spinach.

The recipe can be found online here.

– Crystal