Easy Vegan Udon Soup with Ginger Miso Broth

Copycat recipe time!

Thug Kitchen has provided me with hours of entertainment and some great meals, and they didn’t let me down on this one. Full disclosure, my boyfriend did most of the cooking on this one, and for once I was the one helping with prep.

Sometimes it’s best to get back to basics. I moved a few months ago, and I’ve found that getting used to my new kitchen has been tougher than expected. There’s always something missing, or there’s (literally) a fire starting somewhere. I tried baking cookies the other night and they were a few points below par, even to my roommates standards. And they’ll eat anything.

I really enjoyed this soup—I’m a big fan of broth-y clear soups, plus with flu season in full gear, a couple of vegetables don’t hurt. It’s really easy to eat bland, not-great-for-you food for lunches/dinners in the winter when you’re working full time and the day gets away from you. I would say you can do the make-ahead for this a day in advance, but with prep it honestly takes 45 minutes start to finish, which is pretty good.

vegetarian udon ginger miso soup


Makes 2 large portions or 4 smaller portions


  • 4 inches fresh ginger, loosely chopped
  • 2 cloves garlic, halved
  • 1 carrot, cut into loose chunks
  • 6 cups vegetable broth
  • 10 sprigs fresh cilantro

Noodles and Veggies

  • 1 (8oz) wet-sealed package of udon noodles
  • Splash of soy sauce
  • 1 1/4 cups broccoli, but into bite-sized pieces
  • 1 1/2 tsp. miso paste
  • 1 carrot, peeled and cut into matchsticks
  • 1 cup snow peas, cut into matchsticks
  • 1/3 cup green onion, thinly sliced
  • 1/3 cup bean sprouts


To make the broth, place ginger and carrot in a medium pot over medium heat (don’t add oil). Once those have cooked for 2-3 minutes, add the garlic. Allow to cook, stirring frequently, for 1 minute, then add the broth and cilantro. Simmer for 15 minutes.

In the meantime, cook the noodles according to package directions. Mine said to cook them in lightly salted boiling water for 30 seconds.

When 15 minutes has massed, pull out all the ginger, garlic, carrot, and cilantro with a slotted spoon.  Add the soy sauce and broccoli, and simmer for another 1-2 minutes.  Turn off the heat.  Scoop out 1/2 cup of broth and dissolve the miso paste in it, stirring until the chunks are gone.  Pour that back in to the pot. The heat should stay off from this point onwards. Overheating the miso paste will kill all of its probiotic elements.

To assemble to soup, take a handful of noodles and place them at the bottom of a bowl.  Add a handful of the carrots, snow peas, and green onion.  Ladle the hot broth and broccoli over top and allow to rest for a minute so the flavours have a chance to blend.  Top with more green onion, bean sprouts and cilantro if desired, and add in any condiments you may be craving (sesame oil or Sriracha, anyone?).

vegetarian udon ginger miso soup

That’s it! Super easy and delicious, healthy soup with cheap ingredients ready to go. For an even easier time, cut everything up in advance (only a day or so beforehand, to keep it fresh) and have the broth ready for when you get home.

vegetarian udon ginger miso soup

Nacho Fries (plus a look at the T-Fal Actifry)

I’m generally a healthy person, but I’d be lying if I told you I didn’t love fried food. It gets out of hand sometimes. I was talking to a coworker of mine the other week about cookies (what else do I talk about), and she brought up that she made shortbread with her grandma—some of the greatest shortbread ever, by the way. Somehow in this conversation, frying the cookies came into question. I’m a monster.

Before I even paired up with T-Fal and Sears Canada to do this post, I was super amped on the T-Fal Actifry. That sentence sounds fake, but I swear to god, people told me about their machines and I wanted one so badly. If you’ve never heard of it, I’ll give you a little breakdown on why it’s amazing: instead of having to deep-fry foods at home, you can use a teaspoon of oil to get the same results. And by “same” results I mean better results, because your house doesn’t reek of oil afterwards, it’s healthier, and you don’t need to dispose of a ton of oil after every use.

I decided to go with nacho fries because…no, I don’t need to justify it, it should be self-explanatory. Crispy cut fries smothered in veggie ground beef, tomatoes, jalapenos, sour cream and a quick guacamole to top it all off. Using fries instead of tortilla chips makes for a fun meal, and since you’re making them at home you can use less oil, salt, etc. that goes into the store bought stuff—not that I’m against it, because I’ll destroy tortilla chips if you put them in front of me.


Serves 4

  •  5-6 russet potatoes, scrubbed and cut into french fry length (do not peel!)
  • 1 tsp. vegetable oil
  • 1/2 tsp. salt
  • 1 package vegetarian ground round
  • 1 tsp. cumin
  • 1/2 tsp. onion powder
  • 1 tsp. paprika
  • 1/2 tsp. each ground black pepper and salt
  • 1 tomato, diced
  • 1 ripe avocado
  • 3 tbsp. red onion, minced
  • 2 tbsp. fresh jalapeno, minced
  • 1/2 fresh juice of lemon
  • 1/2 cup fresh cilantro, chopped
  • Salt to taste
  • Sour cream for garnish
  • Extra jalapenos for garnish (optional)


Place your freshly cut potatoes into the pan of the Actifry. Drizzle 1 teaspoon of vegetable oil and 1/2 teaspoon salt on top. Set timer to 40 minutes, turn on, and let it do its thing.


Throw your veggie ground beef in a pan with a small amount of vegetable oil, cumin, onion powder, paprika, black pepper and salt. Keep on medium-low heat and stir occasionally.

In the meantime, prep the guacamole. Smash together avocado, red onion, jalapeno, lemon juice, cilantro and a small amount of salt. Set aside.

In the final minute of your fries cooking, throw in the cheese to blend in with the fries. Once finished cooking, divide into equal portions or put into one big platter, and top with your diced tomato, veggie beef, sour cream, and guacamole.



Full disclosure: Sears Canada is the official sponsor of this post.

Sweet and Spicy Chipotle Poppers

Mini sweet peppers, stuffed with smoky, cheesy spread, breaded, and fried. You can’t go wrong. I know, I know, the holidays are almost over and everyone has gained 10 pounds and feels like if they eat cheese again they’ll die. Give it a week and you’ll be ready for these, I promise.

These are a nice alternative when you may not want as much heat as the classic jalapeno poppers have. They take roughly 45 minutes to make (maybe even less) and look super impressive when served up to guests. This is one of my favourite new appetizers because it’s cheap, unique, and easy.

We ended up liking the filling so much we just spread it on raw peppers and ate it as-is. The breading technique for these works perfectly for pan-frying, but try not to shift it around a lot since the more you move it, the more of the coating you’ll lose.

Note: If you like a bit more heat, you can sub out the sweet peppers for hotter ones. Alternatively, you can also just go crazy with the chipotle and make the stuffing really hot. Your call.

Sweet Chipotle Poppers


  • 1 8oz package of regular cream cheese, softened
  • 3/4 cup cheddar cheese, shredded (the sharper the better!)
  • 3-4 tbsp. chipotles in adobo sauce, minced
  • 1/2 small onion, minced
  • 15-20 mini sweet peppers in assorted colours
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup Italian-style breadcrumbs
  • Oil for frying


In a large bowl, mix together cream cheese, cheddar cheese, chipotle peppers, and onion with a fork. Set aside, unrefridgerated, for 15 minutes to allow flavours to mingle. Set up your milk, flour, and breadcrumbs in separate bowls in the meantime.

Sweet Chipotle Poppers

Slice your peppers in half lengthwise and fill with cream cheese spread. The filling should just be at the brim of the pepper. Dip peppers in the milk, then into the flour, making sure each piece is coated all around. Allow to sit for 10 minutes. Now, take your partially coated peppers and dip them into the milk again, then into the breadcrumbs, rolling them to get a full coating. Repeat until all peppers are evenly coated.

In a large skillet, pour oil to over 1″ of the surface. When the oil is hot, add in as many peppers will fit at a time without touching. Fry until golden brown on all sides, about 7 minutes total. Drain on a paper towel and repeat until all peppers have been cooked. Serve hot on their own, or with a spicy dipping sauce of your choice!

Sweet Chipotle Poppers

Sweet Chipotle Poppers

Orange Fennel Salad with Hazelnut-Basil Dressing

Fennel is a newly developed favourite for me. It meets all of my criteria for my grocery list: it’s cheap, it’s healthy, and it’s versatile. It’s taste isn’t bland but it doesn’t over-power other ingredients. It can be eaten raw, fried, roasted…ok, you get the point. I like it.

This recipe is great for lunches because it doesn’t have any wilty greens in it—you can just throw the dressing on top, shake it up in a container, and take it over the next few days as a fresh side. Given that I’ve eaten cereal and bananas for lunch over the past few days, this was a nice change.

For the dressing, the ingredients I listed can be changed for any oil/vinegar mix you have in your pantry. I had these super fancy sounding ones, so I used those. The flavour may vary a bit if you decide to go with olive oil and white vinegar instead, but I don’t think it would be bad. I used this purple basil vinegar that my aunt Nancy made a while back; it’s been getting used a lot in my house, but this was one of the best uses yet. Mixed with the hazelnut oil, which pairs well with naturally sweet foods, it worked really well.

I decided against doing a Christmas Cookie Roundup this year since I had some other things on the go, but I do have some big changes coming in the new year that I think you’ll all benefit from. I’m excited to share a new sponsor next week as well!

Fennel, Orange and Dill Salad


Serves 4 as a side

  • 1 bulb fennel, trimmed and thinly sliced (I used a mandolin but it’s more than doable with a sharp kitchen knife)
  • 1 whole orange, peeled and cut into chunks
  • 1/2 cup fresh dill, broken into small pieces
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup hazelnut oil
  • 1 tsp. purple basil vinegar
  • 1 tsp. lemon juice
  • 1/2 tsp. black pepper


In a large bowl, toss together fennel, orange and dill. Gently fold in pomegranate seeds.

In a separate bowl, whisk together oil, vinegar, lemon juice and pepper. Drizzle over salad and toss to ensure it’s well coated. Serve alongside your favourite veggie burger, soup, or eat as a main dish. Store leftovers in an airtight container in the fridge for up to 3 days.

Fennel, Orange and Dill Salad

Butternut Squash Mac ‘n Cheese

Adding squash to mac ‘n cheese seems simple enough, but it makes such a huge difference in the end result that I’ll be doing this a lot more often from now on. This isn’t some attempt to be healthier, because while it does have more nutrients than plain old mac ‘n cheese, it’s still got loads of carbs, fat, and the stuff that makes comfort food so comfortable.

I lightly adapted this recipe from Flavour the Moments to create this dish. Hers looks much more orange and classic, but I think it’s because I varied my cheeses quite a bit. I was at the cottage while making this and I just had to roll with it. I love extra sharp cheeses so maybe it worked out for the best.

The pictures don’t really do this dish justice. I wanted it in my belly. Right then. So the whole “let’s stop and take pictures” thing didn’t last long.

On a sidenote, I finally tried Uncle Tetsu’s Japanese Cheesecake, and it is really fantastic. I described it as a sweet, spongy omelette, which my boyfriend said didn’t sound too appetizing, but we both agreed it was great. They make everything super fresh and it’s much lighter than the typical, denser American cheesecake I have most of the time. No complaints.

Also, I finally got Instagram! I got scolded for being one of the only bloggers left who didn’t have it, so I caved. If you’re on there, give me a shout here.

Butternut Squash mac 'n cheese


Serves 6 people

  • 1 tbsp. extra virgin olive oil
  • 1 small butternut squash, halved and seeded
  • 8 oz. elbow macaroni or mini shell pasta
  • 2 tbsp. softened butter
  • 2 tbsp. all-purpose flour
  • 2 cups milk
  • 1 cup old cheddar cheese, grated
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup grated cheese of your choice—preferably sharp and dry
  • Salt to taste
  • Black pepper to taste
  • 1 tsp. dried sage
  • 1 cup Japanese-style breadcrumbs, such as Panko


First thing’s first: roast your squash. Rub a light layer of olive oil on the inside halves of your squash, place face down on a greased baking sheet, and place in the oven at 400 degrees F for 45 minutes, checking every 10-ish minutes to ensure it is cooked. You’ll know when it’s done if you can easily pierce it with a fork. Allow to cool, then scrape roasted squash into a large bowl. Mash heartily until barely any chunks remain.

Cook your pasta according to the directions. I recommend doing it slightly al dente (chewy), since over cooked noodles are the worst. Drain once done and set aside.

Heat butter in a large sauce pan over medium heat. Once melted, sprinkle in the flour and whisk constantly until it’s golden brown and bubbly and smells like shortbread, about 1 minute. Remove from heat and add about a third of the milk in a slow steady stream while whisking constantly until the mixture resembles a smooth paste. Whisk in the remaining milk until smooth, and place back over medium heat. Whisk the mixture constantly to prevent burning, and cook until thickened and boiling, about 7-10 minutes longer. Remove from heat and stir in the 1½ cups of cheese and butternut squash puree. Add salt and pepper to taste, then add the pasta and stir until combined.

Place in a greased 8×8-inch casserole dish , sprinkle with the breadcrumbs, and top with the remaining ½ cup of cheese. Bake until bubbly and golden brown, about 20-30 minutes. If the top browns too quickly, cover with foil greased with cooking spray to prevent sticking. Best if served straight out of the oven, but it reheats amazingly well.

Butternut Squash mac 'n cheese

Pumpkin Sage Ravioli with Browned Butter Pecans (plus a look at the KitchenAid Ravioli Maker Attachment)

Ravioli is one of those dishes that I eat maybe a few times a year, but I could honestly eat once a week with all of the possibility of variations.

KitchenAid and Sears Canada sent me this ravioli attachment, available for purchase here, to give it a go and show people some of the things it’s capable of. The recipe I used is straight out of the KitchenAid mixer instructional book—I played it safe for my first time—with minor tweaks to the recipe. I found for the dough, I needed to knead it a lot more than was called for, and also needed to add a small amount of extra water to help loosen it up and make it pliable. The filling didn’t need any adjustment, though I did stick it in the fridge while to dough was resting to firm it up. Feel free to experiment with your own recipes though, have fun with it!

If I have one piece of advice for you for making ravioli, it’s to read through everything first and have patience. If you’re a pasta novice like me, look at a YouTube video or two to see what dough is supposed to look like. Make sure you’re going through the instructions slowly to avoid mistakes that end up wasting ingredients (i.e.- turn the handle slowly, make the dough firm and workable, avoid clogging in the bottom of the attachment). For this batch, not all of my pieces and sheets worked out. There was some bursting, flattening, squishing, etc., and that’s going to all be a part of the process.

Pumpkin Sage Ravioli with Browned Butter Pecans



Serves 4-6 peoples


  • 2 ½ cups all-purpose flour, plus more for rolling
  • 4 large eggs
  • 1 tsp. kosher salt


  • 1 can (15 oz) pumpkin
  • 1/4 cup packed brown sugar
  • 1 tsp. ground sage
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. round nutmeg
  • 6 tbsp. chopped pecans
  • 6 tbsp. salted butter


Place flour, eggs and salt in the bowl of a stand mixer. Using the paddle attachment, set to speed 2 and mix for 60 seconds. Switch to the dough hook, and while keeping it at speed 2, knead for 2 and a half minutes. Remove from the mixer and knead by hand for 4 or 5 minutes, wetting your hands as needed to loosen the dough. Cover with plastic wrap and set aside to make filling.

In a large bowl, mix together pumpkin, brown sugar, sage, salt, pepper and nutmeg. Mix thoroughly with a spoon and set aside.

Separate the dough into 4 sections. Using whatever method you use like, whether it be with a rolling pin or pasta roller, roll out one section of the dough into a nearly paper-thin layer. If using a pasta roller, it helps to run it through the machine a few times to get rid of any air bubbles. I set mine to setting number 4. Keep your remaining pieces covered in plastic wrap to keep them from drying out.

Following the instructions, place the ravioli attachment on your stand mixer. Fold pasta sheet in half. To insert the pasta sheet into the ravioli attachment, insert the folded end between the forming rollers. Rotate the handle one quarter of a turn to feed the pasta sheet into the attachment. Separate the two loose ends of the pasta sheet and drape each end over the smooth metal rollers. Insert the hopper accordingly, and fill with a small amount of filling to begin. Turn the handle slowly, checking that the ravioli strips are feeding freely through the bottom of the attachment. Add more filling as needed to the hopper. Place finished ravioli sheet on a lightly floured surface and allow to dry for at least 10 minutes. Repeat with remaining ingredients.

Pumpkin Sage Ravioli with Browned Butter Pecans

Slowly cook butter on lowest heat setting until a caramel aroma rises from the pan; stir often. Meanwhile, roast pecans at 350 degrees F for 5 minutes. Set aside.

To cook pasta, break the ravioli pieces apart by gently tearing. Boil for 3-4 minutes in rapidly boiling until tender. Serve with hot browned butter and toasted pecans. Store any leftovers in an airtight container in the fridge for up to 5 days. Note: You can leave some of the pasta dry + uncooked, and place it in a freezer-safe bag for safe freezing.

Pumpkin Sage Ravioli with Browned Butter Pecans


Simple Vegetable Pot Pie

This was my first time making a pot pie, so be gentle.

The filling was way more than I thought it would be so I ended up with two pies’ worth (and only one pie crust). I was having a bit of a nervous breakdown because it was overflowing, the pie crust wasn’t sealing, and the mood was overall pissy. Pastry has a history of being difficult. I wasn’t having any of it. That being said, I was also up at my cottage, missing some ingredients, and hadn’t read any recipe the whole way through (cardinal sin #1 in cooking), so it was my own fault.

This is such a great recipe for the holidays because it’s easy as hell and serves a lot of people. If you’re not having any parties though, it heats up nicely as leftovers for lunch. I find it’s nice to eat this alongside something fresh, even if it’s just some chopped up cucumber, to have a good balance.

Simple Vegetable Pot Pie


Makes TWO pies (don’t follow in my stupid footsteps…explanation above)

  • 4 frozen pie shells—if you’re a pastry whiz, or if you’re feeling ambitious, you can make your own and adjust the instruction accordingly
  • 2 tbsp. avocado oil or extra virgin olive oil
  • 1 red onion, diced
  • 1 (8oz) package of white mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 3-4 cups chopped + peeled potatoes
  • 2 stalks celery, thinly sliced
  • 2 cups cauliflower florets (broken into small, non-invasive pieces)
  • 1 cup fresh green beans, trimmed and cut into 1/2-inch pieces
  • 3 cups vegetable broth
  • Salt and pepper to taste
  • 3 tbsp. cornstarch
  • 2 tbsp. soy sauce


Preheat oven to 425 degrees F.

In a large saucepan, heat oil and add onion, mushrooms, and garlic. Cook until aromatic, about 3-5 minutes. Add in carrots, potatoes and celery, stirring to ensure everything is well combined. Proceed to add cauliflower, green beans, and broth. Bring to a boil, semi-covered, then turn down the heat to medium-low and simmer for about 7 minutes. Add salt and pepper to taste.

In a small bowl mix together cornstarch, soy sauce, and 1/4 cup water until the corn starch dissolves. Stir this mixture into the pot with the rest of your veggies; cook until thickened, about 4-6 minutes.

Pour half of your veggie mixture into a pie shell—don’t fill it any further than 3/4 of the way full. Place another pie shell on top and press down on the edges to seal the sides. Cut 2-3 lines on top of the shell to let steam escape. Bake on a cookie sheet (to catch any spills and make taking it out later easier) for 30 minutes, or until golden brown.


  • Some people in the comments of the original recipe said that they used 1/2 the filling at the time of cooking, and freezed the other half for later use.
  • If you don’t want to make 2 pies, you can make one giant pie in an 11×7 baking dish and roll out some puff pastry overtop.
  • I know this was mentioned in cooking instructions, but do not overfill the pie crust. It will make your life not very fun.

Simple Vegetable Pot Pie

Asian Marinated Portobello Mushrooms

These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them.

You can put these sliced up in a rice bowl, on an open-faced sandwich and on the side of a big dinner wiith heavier, richer taste. What I like to do is to stuff them with a mix of tofu and whatever veggies I have in the fridge that day. Feel free to play around with the fillings yourself, this recipe is very adaptable and flexible.

I specified to use low-sodium because it’s not really necessary to have the extra salt in there; if you need to use regular, it won’t ruin your dish but just be aware there’s that extra added sodium. I originally wrote this recipe for the CBC but thought my readers (YOU!) would enjoy is as well. Marinated Mushroom

Asian Marinated Portobello Mushrooms


  • 4 portobello mushrooms, stems removed
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 3 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 1 tsp. fresh lime juice
  • 2 green onions, finely sliced


Place mushrooms in a large container with a tight-fitting lid. In a separate bowl, whisk together remaining ingredients.Add sauce to mushrooms, close the lid firmly and shake until all mushrooms are well coated.
Allow them to marinate for a minimum of three hours, shaking occasionally. When ready to serve, grill on high heat with the lid of the barbecue closed for 10-15 minutes, flipping once.Asian Marinated Portobello Mushrooms

The mushrooms will reduce in size and you will see their juices begin to escape. Slice them into thin strips or keep them whole — you can serve them hot or cold.

Asian Marinated Portobello Mushrooms

Honey, Walnut and Oat Cookies

Initially for this post, I was going to make apple cider cookies. Sounds good, right? I did a quick Google search to see if others had done it (link titles told me they did) and like the lazy cook I am, I thought “Good enough!” and bought everything. Funny thing is, I didn’t read any of these recipes, which clearly use powdered cider mix, not actual apple cider. I’m not the brightest. On the other hand, I ended up throwing these together with the ingredients I did have and they were a huge hit in my house.

I posted this right before Halloween for a healthy snack alternative as opposed to all of the super high-sugar, artificial-everything treats. For more healthy snacking ideas, click here.

I especially like these cookies because of two reasons:

  1. Oats are the best.
  2. They aren’t overpowered with sweetness.

Store-bought cookies are almost always over-sweetened, and while I’m guilty of making some pretty sugar-packed ones myself, it’s nice to get away from that.

Honey, Walnut and Oat Cookies


Makes 15 cookies

  • 1/4 cup unsalted butter, softened
  • 1 1/2 tsp. vanilla extract
  • 1 egg at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tbsp. honey
  • 3/4 cup all-purpose flour
  • 1 cup large flake oats
  • 1/4 tsp. salt
  • 1/2 cup chopped walnuts
  • 1 tsp. orange zest

Preheat oven to 350 degrees F.

In a large mixing bowl, beat together butter, vanilla, egg, both sugars, and honey until well combined. In a separate bowl, sift together all remaining dry ingredients, excluding walnuts. Mix in the dry to the wet mix with a spoon, then stir in chopped walnut bits and zest.

Form teaspoon-sized dough balls and place on a greased cookie sheet. Dip a damp fork in leftover oats and press on top of a cookie to flatten; repeat with remaining dough balls.

Bake for 9-11 minutes until the edges are slightly brown and the middle is just done. Allow to cool for a few minutes and eat to your heart’s desire.

Honey, Walnut and Oat Cookies

Honey, Walnut and Oat Cookies

No-Campfire Banana Splits

Bonfires are the greatest, but if you don’t have access to one and want the amazing food that accompanies them (who doesn’t, really) then get on board the backyard BBQ train.

This is the easiest recipe, takes 5 minutes to prep and yields a great dessert. If you’re hosting any kind of get-together, these are great for flexible dietary preferences. Set it up ice cream sundae style with the toppings laid out on a table where people can dress their own banana—obviously you can put whatever toppings you want, I just put my suggestions in the ingredient list.

Be warned: the banana, when it comes out of the BBQ foil, is not the greatest-looking thing I’ve ever seen. Maybe a little too brown for fruit, you know? But it honestly tastes really good. Especially once you load up the ice cream—you won’t even notice.

I originally published this recipe to the CBC website.

No Campfire Banana Splits


Sereves 4

  • 4 large bananas
  • Aluminum foil
  • Assorted toppings: chopped chocolate, shredded coconut, pecan pieces, mini chocolate chips, fresh sliced fruit, peanut butter, etc.
  • 1 tub vanilla ice cream

Preheat the grill to medium heat, about 325 degrees F.

Slice the banana lengthwise, just enough to hold the toppings. Be careful not to cut all the way through or it will leak! Stuff in as many toppings as you want (or can fit), then carefully wrap the banana in aluminum foil so there are no holes.

Place on the grill and cook for six to eight minutes until the banana has softened.

Unwrap the foil (use it as your plate for less mess) and serve hot with a spoonful of ice cream.

No Campfire Banana Splits