I’ve been on a daily smoothie kick recently, and this one stood out. I’m trying get more watery, raw, fresh produce in first thing in the morning, plus something to drink is so much easier to take to work! I sweetened this one up a tad with some stevia and some flavor extracts, and the result was rich and creamy! Super tasty. Plus superfoods 🙂
-1 sambazon packet of Acai
-1/4 bag frozen mixed berries (so 3-4oz)
-Water to blend (about 2/3 cup)
-Ice to taste (about 1/2 cup)
-Vanilla extract, 1/4 tsp
-Almond extract, 1/8 tsp
-Stevia, about 7 drops
Throw them all into a blender and pour into a large container (or into cups to serve two) and enjoy! I find a breakfast like this keeps me energized and not dragging through my morning. All that fiber, water, and micronutrients are surprisingly filling!
Yum, this turned out great first time around! I just love my Instant-Pot, seriously makes cooking all grains and legumes effortless. But you can make this on the stovetop as well. I used a big ripe heirloom tomato, but you could used canned tomatoes as well. This recipe is so savory, filling, and satisfying, the perfect end to a day 🙂
1/2 cup green lentils, washed and sorted
1 large heirloom tomato, sliced
1/2 large leek
2 cloves garlic
Pepper to taste
Cumin 1/2 tsp
Ginger 1/2 tsp
Sweet potatoes (3 small/med), lightly steamed
1/2 large bunch of collards, washed and chopped
2 cups water
Cook for 15 minutes in an instant-pot or pressure cooker (on legume setting), or simmer on a stovetop for 15-20 minutes or until lentils are tender. Easy and delicious.
I served mine over spelt berries (cooked with lemon juice, salt, pepper), but any grain of choice will do!
Serve with some avocado or hummus for some healthy fat, and garnish with cilantro and green onions.
Ah, I know summer is winding down, but something this delicious and refreshing is always good by me. I’m that person shivering in line for ice cream, so yeah, any weather warrants frozen treats in my book! This vegan sorbet has no added sugars or fats, just nature’s most refreshing invention, fruit+freezing=amazing. Thus making my vitamix the best investment I’ve ever made 🙂
All you need:
1 frozen banana
1/4 frozen cubed cantaloupe
Splash rice milk
Combine ingredients in a high speed blender or food processor till creamy, adding only enough liquid to move everything along. Then you are done!
I topped mine with ground flax and whole grain cereal, and had it for breakfast 😊
Our childhood treat, but without all the butter! Better for my cholesterol and the animals ;). This recipe is super simple, low fat, whole grain, high carb and makes a great dessert or pre/post workout snack! There are many ways you could make this, but Trader Joe’s has vegan marshmallows now, so I went for the easy option. Using whole grain rice puffs means the individual pieces are larger than the childhood cereal, so you could either crush them a little, or use them whole like I did. Then you get some whole grains in with your treat 🙂
All you need:
-Vegan marshmallows 10 oz bag
-Brown rice puffs, organic, about 6 cup or 2/3 a bag
-Enjoy Life chocolate chips (optional) for topping
You can melt the marshmallows any way you please, by short microwave bursts stirring in between, ideally by double broiler, or as I did simply in a pot on my stove. The key is to stir frequently to ensure even heating and prevent burning. Once marshmallows are fluffy and melted fully, mix in the cereal, turning off the head at this time. Stir well until all are coated and then turn into a parchment or wax paper lined pan. Then you can either press chocolate chips into the top for a melty version, or simply pop the whole thing into the freezer for 5 minutes so that you can cut into squares. Then press chocolate chips into the top if you like, for intact chocolate chips on the top. Or enjoy plain as I am with the majority of the batch.
I’m storing these in my freezer, pre cut, so all I need to do is let one soften up and enjoy! Hope you do too 🙂
True life, I thought I could NEVER be vegan for this simple reason: ICE CREAM. Frozen yogurt, pudding, cheese, but mostly ice cream has always been my favorite food, my number one food to overeat, and the number one treat holding me back from full veganism. Then I discovered “nice-cream”. Took 4 frozen bananas from the freezer, added a tsp of vanilla extract and a splash of unflavored/unsweetened soymilk, and 2 minutes later, I had 4 servings of deliciousness. Seriously, the texture is out of this world. And wihile mildly banana-y, not in an overpowering way. If you add vanilla, it tastes like vanilla, cocoa powder, tastes just like a chocolate soft serve. I have NO idea how simply freezing a banana turns it into the fluffy, stiff-peaked, soft-serve of my dreams, but it DOES! I chop my bananas before I freeze them just for ease of blending, and fortunately I invested in a vitamix, ready with a tamper to keep bananas in the line of blending, so it is quite easy. You will not believe this is dairy free (and also low fat!).
Non-dairy mild to aid blending
A strong blender or food processor
Frozen fruit of choice
Blend, serve, add toppings if you like, and enjoy!!! Ooh now I need to buy some vegan ice cream cones!
Just another fresh, delicious, summer salad! My artichoke obsession persists, but now I’m super into the soft, watery, creamy texture of butter lettuce! I should have bought more than one head, because this one was gone in one meal! Still learning how to shop for vegan eating 🙂 This salad is so good, so simple, and could easily be shared– but I ate the whole thing 🙂 Feel free to do so, nothing but nutrients here, and a fantastic way to get your greens in!
1 head butter lettuce
2 cups mixed greens
1 red bell pepper, sliced
4 artichoke hearts chopped
1 green onion chopped
For the dressing combine :
1/2 large lemon, squeezed
1 tsp mustard
1/2 tsp apple cider vinegar
2tsp agave sweetener
Black pepper to taste
Just toss everything together and chow down!!
Deliciously thick and creamy! This recipe is crazy simple, and could be applied to ANY vegetable of your choice. I could definitely see doing a carrot/squash/sweet potato version simply subbing an orange veggie for the broccoli! Just choose a vegetable that you enjoy. This feels really substantial and thick and filling, meanwhile it is straight up vegetables you are consuming (with a little soymilk for extra protein). I love the taste of broccoli and I love the superfood qualities of broccoli.
1 lb broccoli, steamed
1/2 head cauliflower, steamed
1 onion, chopped
4 clove garlic, chopped
1 cup soymilk
Simply sauté your garlic and onion in a pan with either nonstick spray or water, then throw your steamed veggies and sautéed veggies in a blender along with soymilk and pepper. Blend slightly vented until thick and creamy, serve immediately!
-salt if you desire
– plantain chips
Serve alone, with some whole grain bread, or a salad! Or all three if you eat like me!
Both a feast to the eyes and the tastebuds! I enjoy the bumpy and dense texture of tempeh, lightly fermented soybeans pressed into a cube shape. Works well for stir fry and when you feel super hungry and need something to really sink you teeth into! To save time and add some crunch, I baked my tempeh first before adding to the stir fry. This recipe requires very few ingredients but they are very colorful ones. Add spices to taste! I love the vibrant colors and array of textures in this recipe!
1 Red bell pepper, chopped
1 Package tempeh, cut into large cubes
1 Zuccini spiralized
1 Sweet potato spiralized
Fresh garlic, 3-4 clove minced
Salt ¼ tsp
Pepper ¼ tsp
Oregano ½ tsp
Basil ½ tsp
Crushed red pepper ¼ tsp
Ginger ¼ tsp
Nutmeg ¼ tsp
Simply cut tempeh into cubes, I made mine about 1 x 2 inch cubes.
Bake in preheated oven at 375F for 10minutes.
Meanwhile spiralize your zucchini/sweet potato. If you don’t have a spiralizer, I recommend you get one, it is about $20 on Amazon and lets you make noodles out of veggies, awesome. Alternatively, you could either grate or julienne the potato/zucchini.
Heat pan to medium high heat, using non-stick pan or some non-stick spray. Saute garlic, tempeh, and sweet potato noodles for about 5 minutes. Next add your zucchini noodles, red bell pepper, sautéing another 5 minutes or so, or until your noodles reach desired tenderness. I like them somewhat soft but not soggy. Lastly mix in your spices and stir until well incorporated and fragrant. Serve immediately and enjoy!