Excerpted from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields
Legumes—beans, dried peas, and soy products such as tofu—are important sources of fiber, protein, minerals, and B-complex vitamins. This recipe is a great way to get a “bean” for breakfast, because peanuts are in fact legumes! Sure you could have peanut butter toast, but how about drinking this protein-packed PB&J instead?
Serves 2 | Recipe contributed by Carmella Lanni, VLCE, Pennsylvania
1 cup plain, unsweetened almond milk or other vegan milk
1 ripe banana, chopped
1/2 cup rolled oats
1/4 cup natural peanut butter
1/4 cup fresh or frozen blueberries
1 cup ice
1 tablespoon agave (optional)
1 tablespoon crushed peanuts, for garnish (optional)
Put all the ingredients except the crushed peanuts in a blender. Blend on high until smooth.
Pour into glasses over ice. Garnish with crushed peanuts if desired.