With a large container full of strawberry rhubarb compote I could not resist making a vegan milkshake, especially since my mum is yet to have one. Thankfully mum already had most of the ingredients on hand as she has been meaning to try this for a while.
It is a lovely day so we took our milkshakes outside and enjoyed them in the backyard. I always find the first few days of adjusting hard but nothing makes it better than quality time with my mum. She loved her milkshake so much that we’ve been brainstorming other dessert ideas.
It has finally warmed up in Ottawa so Greg and I have decided to explore the numerous bike paths in the city and take a picnic lunch to the beach. I always seem to forget how beautiful Ottawa is in the summer. I love the rivers that surround the city and the Gatineau hills in the horizon. This week we will also be visiting friends in Montreal and Toronto. We are both excited to be in condensed cities that are highly walkable!
1 cup strawberry rhubarb compote
½ cup fresh or frozen strawberries
1 Tbsp. lemon juice
1 ½ cup light coconut milk
1 ripe frozen banana
1 Tsp. pure vanilla extract
2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
agave nectar, sweeten to taste (optional)
Combine all ingredients in a blender; pulse until smooth.
Top with soy or dairy based whip cream and sprinkle with additional graham crackers.