Bring some Memphis to your morning with this sweet ‘n’ salty, rock ‘n’ roll-inspired breakfast.

Elvis left us with a lot: his songs, his moves, and his hair-brained signature sandwich. I’ve sampled countless Elvis-“flavored” items, including crepes, ice cream, blondies, cupcakes, and the intended purpose of banana slices, peanut butter, and bacon trapped between bread. The last and most controversial ingredient needed a vegan makeover, so I called my friend, Coconut Bacon, to step up to the plate (literally.) Don’t knock it til ya try it!

1 banana, sliced length-wise down the middle

1/4 cup vegan yogurt (I use homemade soyghurt)

1 tablespoon natural peanut butter

2 tablespoons chocolate granola or peanuts (or, hey! peanut butter chocolate granola)

2 tablespoons coconut “bacon”

1. Vertically incise thy ‘nana. Display the slices so they look like a butterfly.
2. Spoon gobs of yogurt on top and spread to cover.
3. Crush peanuts or granola over yogurt.
4. For the bacon: coat coconut flakes in a teensy bit of liquid smoke, soy sauce, and blackstrap molasses. Stir around in a dry skillet for 3-5 minutes, then allow to cool for a few more minutos. C’mon! Do some morning yoga while you’re waiting. Once it’s crunchy, add the fake bacon.
5. Drizzle your banana boat with peanut butter.
6. Dowse all with cinnamon (quite optional.)

As prepared above, this balanced breakfast offers 350 calories, 11 grams of protein, and 7 grams of fiber. Need more protein to power your day? Pair this with a protein bar or supplement shake. No Cow is unbeatable, just like Elvis’s music.

 Best Dishes,

The Hippie Happy Foodist™