soy ahoy, part one: banana milkshake


The most recent excursion to Flushing saw me going a little soy crazy. I came home with soy milk, frozen edamame, and tofu. The latter two went into a recipe that’ll be up here in a few, but I was a bit perplexed about what to do with the soy milk. I bought because, hey, I’ve never tried it and for $1.19, I can afford the experiment. But once the initial tasting was complete, that still left most of the quart left over.

As for that experiment, I cannot imagine how anyone with functioning taste buds could confuse unsweetened/unflavored soy milk with anything that came out of a cow. Or a goat or a sheep, for that matter. It’s not awful. It’s not even bad. It’s just… not milk. It tastes like plants. And I would never consider pouring it over my generic-brand Lucky Charms, let alone pouring it into my coffee.

That does not mean I couldn’t find other uses for it.


It was close to a hundred degrees in NYC for much of the week, so it’s no surprise that my whim took the form of something cold – frozen, in fact. I have a selection of fruit hanging out in the freezer – blueberries, cranberries, and a bag full of overripe bananas because I always buy more than I can finish before they start to go.

There is no recipe because I didn’t measure anything and, really, it will all depend on what you’ve got going on and how sweet your fruit is and how sweet you like your smoothies. But this is all I used, except for a splash of vanilla.


Possibly by blind luck, this came out spectacularly. It was creamy beyond any reasonable expectation and there were no grassy undertones. Also, it held together as a thick, smooth liquid until the end, not separating out the way my usual milk-and-yogurt shakes do – it held together like a fast food shake with its added stabilizers and emulsifiers and whatnot. Except it was smoother and tastier and definitely kosher to accompany a hamburger.

(I didn’t have a hamburger; this was dinner. But you could have it with a hamburger and it would be okay with a rabbi.)

On a day when it was still 92F at midnight, this was a win.


As a related aside, since I’ve burbled happily about a vegan treat, let me briefly mumble less than happily about vegan cookbooks, since I’ve taken out a few from the library over the past several months. I skipped the (in)famous Veganomicon because it weighs a ton, but I did borrow books separately written by the two authors of that, Terry Hope Romero’s Viva Vegan and Isa Chandra Moskowitz’s Appetite for Reduction. I don’t know what the two of them are like together – I had no patience to sit through their old public access show – but separately, they take wildly different paths to reach their audiences. Viva Vegan, focusing on Latin American cuisine, is very inclusive: here are tasty recipes you might like to try and oh, by the way, they’re vegan and I don’t think you’re going to miss the meat and dairy. There are also a bunch of interesting recipes to try. Appetite for Reduction, which is a healthy-eating book, is… not inclusive. It takes for granted that you think “meat is murder” and all of the other tropes that make PETA look like goofballs when they take it too far. I found the author’s tone extremely off-putting to the point that I didn’t even finish browsing it for ideas. There are many reasons to choose a vegan meal either in isolation or as part of a lifestyle choice and most of them aren’t based on personal ethics. I don’t need my dinner with a side order of shame.


One thought on “soy ahoy, part one: banana milkshake

  1. Much vegetarian fare can be highly recommended for taste and health, but the vegetarian/vegan culture is populated by imbeciles, those ignorant of the most basic science, and people with significant mental health issues.

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