Tag Archives: vegan

Two Smoothies: Green & Chocolate Banana

12 Jul

Green Kale Smoothie:

The trick to green smoothies is having the right proportion of greens to fruits so that it doesn’t taste like liquid grass.  I went through a lot of bad trials and errors before finding a good recipe, but this one is super yummy.

1 frozen banana (I usually unpeel it, slice it and freeze the slides on a cutting board with parchment paper)
5-6 frozen grapes (I used green)
1/2 a kiwi
LARGE handful of chopped, washed kale
a little water
chia seeds 

Add all to a blender and mix really well.

Makes one large serving.

Chocolate Banana Smoothie:

 1 large banana, frozen
1 Tbsp cocoa powder
1 cup almond milk, original
1 Tbsp each of chia seeds & flax seeds
1/4 tsp vanilla extract

Mix in a blender, makes 1 large serving.

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Oatmeal with Bananas and Chocolate

19 May

1/2 cup quick-cooking oats
1 cup milk (almond milk)
1 banana, mashed
cocoa powder
sugar (optional)
chia seeds (optional)
toppings 

Makes about 2 servings

In a pot, add the mashed banana, the milk, the cocoa, chia seeds,  and the oats.

Cook according to the package directions on the oats, stirring to incorporate the ingredients.  Add sugar to taste (but the banana adds most of the sweetness).

Honey Balsamic Vinaigrette

19 May

From Martha Stewart’s Everyday Food magazine

2 Tbsp balsamic vinegar
1 Tbsp honey or agave
1 Tsp mustard
extra virgin olive oil
salt and pepper

Whisk together all ingredients in a bowl, using as much olive oil as you want to get the desired consistency.  Super easy, yummy, fast and most importantly.. budget-friendly!

Potato and Cheese Pierogi

26 Apr


For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)
salt 

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).

Healthy Breakfast Cookies

26 Apr

These are so yummy and filling too!  The recipe makes about 15 small cookies.

3/4 cup whole wheat flour
1 1/2 cups quick cooking oats 
1/4 cup brown sugar
8 packets of Truvia (or you can just use 1/2 cup brown sugar and leave out the stevia)
1 egg or 1 Tbsp flax meal + 2 Tbsp water 
1/4 cup melted coconut oil
1 tsp vanilla
1/2 tsp baking soda
dash of cinnamon
1/2 cup dried cranberries or other fruit, or chocolate chips 😉

Preheat the oven to 350 degrees.

Mix all the dry ingredients together in a large bowl.

Mix all the wet ingredients together separately.

Add the wet to the dry and mix to incorporate.

Scoop small spoonfuls onto a baking sheet with parchment paper.  Press flat with your fingers.

Bake for about 10-15 minutes or until done.

These are freezable or can be stored in an airtight container to last through the week.

Dry-fry Tofu, Yeeah!!

31 Mar

I finally did it!! I found a way to make tofu that tastes good AND is healthy.  My experiences have ranged from frying the tofu and getting little, oil-filled clumps, to broiling the slices and still not being able to get it nice and crispy.  I must have tried half a dozen recipes for cooking tofu, and finally I found one that works.

These turned out perfect, with a spongy interior and a nice, crisp outside:

To cook tofu this way, all you have to do is this:

Take a frim or extra-firm block of tofu and freeze it over night.

The day you want to use it, let the tofu thaw.

Once it is no longer frozen or thawed enough to cut, slice it to as thin or thick as you want.

Line the slices up between two clean towels, and press for about 30 minutes (I used old textbooks, anything with a little weight will work).

In the meantime, preheat a nonstick or, better, a well-seasoned cast iron skillet.  DON’T use oil.

Take the slices and “fry” on medium-low heat, pressing each one to squeeze out the water and evaporate it.

Do this on each side until you get a slightly browned, crispy outside.

This seems like a lot of work, and I guess it isn’t a quick method of preparation, but it is such a good way to make it… especially if you are a picky eater or don’t particularly like the texture of flabby tofu!

Carrot Ginger Soup

31 Mar

I didn’t think I would like this, but I tried it because it is so healthy and super cheap to make.  I’m really glad I did!

**Serves 2**

1 pound of carrots, peeled and chopped
1/2 a yellow onion, chopped
2 cloves garlic, chopped
vegetable broth
dash of cream (optional)
fresh or powdered thyme
1 inch of fresh grated ginger
salt and pepper

In a large pot, melt some butter or heat up some olive oil.

Add in the carrots, onions, garlic, salt, pepper and ginger.

Cook until the onions are translucent, about 5-6 minutes.

Add in enough vegetable broth to just cover the veggies.

Let boil and simmer for 10-15 minutes, until the carrots are cooked all the way through.

Transfer in batches to a food processor or blender, and blend until smooth.

Transfer back to the pot, heat through.

If you want to add a touch of cream, remove from heat, stir it in, and then serve.