When I have the time, I like to try different and exciting breakfasts. One I tried recently was the Columbian arepa. Seeing that it’s not too different from an American breakfast, I used some familiar ingredients and some foreign. The result was a cross-culture success. The seemingly odd pairing of Cinnamon Raisin Swirl peanut butter with cornmeal cakes and plantains–which I had never had before–tasted homey and familiar, as hearty as an American breakfast.
Recipes Posted by Evan Thomas:
Baked beans are my favorite summer side dish. I grew up always eating my mother’s homemade baked beans and quickly learned how to make them myself. Something my mother never did was add peanut butter to her recipe, but I did. The rich nutty flavor mixes perfectly with the sweet, smoky tomato base. This also makes a perfect vegetarian entrée for a summer cookout if you use anchovy-free Worcestershire sauce.
Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; White Chocolate Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.
Being a vegetarian, it’s not always easy to find a satisfying sandwich at just any deli on the street. Because of that, I usually like to go all out when I’m home making sandwiches for myself. This recipe combines the savory, meaty flavor and texture of mushrooms with rich and satisfying peanut butter for a vegetarian sandwich that’s big on flavor and filling, too.
I love to bake on the weekends. One of my favorite things to bake are muffins, which are an easy grab-and-go breakfast for busy mornings. To keep them healthy, these muffins have whole-grains, healthy fat and protein thanks to Smooth Operator peanut butter, fruit and non-fat dairy. The yogurt filling adds a special touch while still keeping this a healthy treat. If you want to make these not gluten-free, you can easily substitute 2 cups of whole wheat flour for the rice flour, chickpea flour, and arrowroot starch.