Green Smoothie Challenge Day 2 & WIAW

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

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Classic Sesame Sauce, Take Two

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Vegan MoFo 2013 – Post #7

Wondering what happened to the leftover Classic Sesame Sauce from the other day?

This did.

IMG_3664And it was amazing! Maybe even better than the sesame noodle dish the night before. Jem and I were raving about it all evening!

IMG_3658Quinoa. Roasted yams. Sautéed kale, with just a bit of rice wine vinegar. Classic sesame sauce. Sriracha. Yum!

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Can you tell I’m ready for fall?

 

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Also, the next day for lunch I turned all the leftovers into a big salad.

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Romaine lettuce, cucumber, and orange pepper. Warmed leftover quinoa, roasted yams, and kale. Sesame sauce thinned with a bit of water. More yums!

Vegan Eats World: Classic Sesame Noodles

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Vegan MoFo 2013 – Post #5

Last night I finally made my first recipe from Vegan Eats World! Kind of. Jem and I used the sauce for the Classic Sesame Noodles (page 137), but swapped the marinated cucumbers and lettuce that are part of the dish, for some cooked snap peas, baby bok choy, and mushrooms.

The only minor changes I made to the sauce, were to use coconut sugar in place of the dark brown sugar, and ground ginger in place of fresh.

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We cooked some soba noodles according to the package, quickly sautéed them with  the veggies and a little sesame oil, then mixed in some sesame sauce. We also added some roasted sesame seeds and Sriracha to our bowls. So good! If there had been leftovers, I would happily eat the same thing again tonight. I’m such a sucker for a good Asian noodle dish! Luckily, there was quite a bit of sauce leftover (just no noodles or veggies). However, I’m not sure what I’m going to do with it. Stay tuned.

Have you tried any recipes from Vegan Eats World?
Please share.

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Smoked Tofu Benedict with Mushrooms and Arugula

Last month I posted about the Frosted Blueberry Cake I made for my sisters’ birthday. What I didn’t mention, is that I also made a birthday breakfast for my sister Jem, her fiancé Dan, and myself, as it somehow turned out that we all had the morning off work. Jem loves eggs benedict and will happily eat tofu, so I decided it would be the perfect occasion to try out some vegan ‘eggs’ benedict. I’ve never liked hollandaise sauce, but I had Colleen Patrick-Goudreau’s recipe for Hollandaise Sauce (from The Vegan Table) on hand for just such an occasion.

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Our Smoked Tofu Benedict consisted of whole wheat english muffins, arugula, sautéed mushrooms, sautéed slices of Soyganic Smoked Tofu, and Hollandaise Sauce. Dan doesn’t like mushrooms, so had his without.

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Smoked Tofu Benedict with Mushrooms and Arugula
Whole wheat english muffins
Baby arugula
Cremini (or white) mushrooms
Fresh ground black pepper
Smoked tofu (We love Soyganic)
Braggs Liquid Aminos
Hollandaise Sauce

First, slice mushrooms and tofu. I cut the block of tofu in half across the widest side, then cut each piece into 4 slices.
Cut english muffins in half.
Set out all of the ingredients for the hollandaise sauce and set oven to warm (just enough ensure everything stays warm until you are ready to serve).
Make hollandaise sauce and keep covered on the stove at the lowest heat, or place pot in oven to keep warm.
Heat two pans over medium heat. Place mushrooms and a splash of water in one pan and the tofu slices in the other.
If you need to do more than one round of english muffins in the toaster, start now. Place toasted ones on a plate in the oven, until the mushrooms and tofu are done.
Cook mushrooms, stirring occasionally, until tender. Add fresh ground black pepper if desired.
Cook the tofu slices just a few minutes on each side, until warmed and a little browned. Turn off heat, add a splash of Braggs Liquid Aminos, and move slices around in it.
Assemble your Tofu Benedict, according to the photos below, making sure to stir the hollandaise well before serving.
Enjoy!

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I was super pleased that this breakfast turned out exactly as I’d hoped and I would absolutely make it again. We all thoroughly enjoyed it! The flavours of the smoked tofu, peppery arugula, earthy mushrooms, and hollandaise complemented each other quite well.

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I was also really surprised by how much I like the Hollandaise Sauce. I’m not sure how it compares to non-vegan hollandaise, as I don’t remember what that tastes like, but it was really delicious. I used unsweetened almond milk, and Soy-Free Earth Balance in the recipe.

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This was definitely not the healthiest breakfast, but compared to a standard eggs benedict, WAY better! Not something I’d make all the time but perfect for a weekend brunch or special occasion. Also, pretty easy to make gluten free: just use gluten free bread or bun in place of the english muffin and ensure your smoked tofu is gluten free.

Sidenote: You may have noticed Jem’s name popping up a lot in the past few months, and its because as of January, we are now living in the same house again. It’s so nice to have someone around that’s willing to eat my vegan food and join me in my cooking and baking adventures, so I’ve been taking full advantage. 🙂

I’ve shared this with Healthy Vegan Friday #44 and Slightly Indulgent Tuesday (6/11/13).

Have you made a memorable vegan meal for a special occasion?

Have you tried any vegan benedict recipes?

Crispy Kale and Mushroom Fried Rice for One

Today for lunch I made a single serving version of this Crispy Kale and Mushroom Fried Rice from Appetite for China and it was fantastic! I didn’t follow the recipe exactly, but mine isn’t too much different.

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Crispy Kale and Mushroom Fried Rice (Yields 1 Meal-Size Serving)
1 tbsp sesame oil
1 tsp fresh minced ginger
1 1/2 cups finely chopped white or cremini mushrooms
1 cup finely chopped kale leaves
1 cup cooked long grain brown rice
1 tsp soy sauce
1/2 tbsp hoisin sauce
Optional toppings: roughly chopped peanuts, roasted sesame seeds, Sriracha or red pepper flakes

Notes: I used the leaves off of 2 large pieces of kale. Just rip the leaves of of the thick stem, discard the stem, and wash the leaves. This dish will work best if the leaves aren’t still really wet when you add them to the pan.
Soy free? Just use a soy-free soy sauce alternative like coconut aminos and use a soy-free hoisin or teriyaki sauce (or just leave it out).
Gluten free? Just use Bragg’s Liquid Aminos or gluten-free tamari in place of the soy sauce, and make sure your hoisin sauce is gluten free (or just leave it out). Also ensure your rice is gluten free.
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Heat the oil in a large pan over medium-high heat.
Add the ginger, mushrooms, and kale and cook for 3-5 minutes, stirring once, until the mushrooms are tender and the kale is getting crispy.
Add the rice to the pan, breaking up any large clumps. Mix well with the vegetables then let cook about 2 minutes, until heated and starting to brown.
Stir in the hoisin and soy sauces, let cook 1 more minute, then turn off heat and transfer contents your bowl.
Top with roughly chopped peanuts, roasted sesame seeds, and Sriracha or red pepper flakes if desired. I used all three!
Enjoy!

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I’ve shared this recipe with Healthy Vegan Friday #46 and Wellness Weekends (June6-10).

You May Also Enjoy:
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Butternut Squash Miso Noodle Soup with Kale and Edamame

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A Vegan Sushi Feast

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Spicy Peanut Portobello Kale Rice Bowl

Healthy Happy Life’s Spicy Peanut Portobello Kale Rice Bowl

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Yes, that title is a mouthful, but each bite of this delicious rice bowl will be a mouthful of awesome!

When I came across the recipe for this Spicy Peanut Portobello Kale Rice Bowl I knew it was meant to be! I just happened to have a whole bunch of kale and a few portobello mushrooms in the fridge that I’d bought specifically for a different dinner I had planned, but I immediately decided I was making this instead.

This rice bowl consists of brown rice, a layer of spicy peanut ginger kale salad (warm or cold), sautéed portobellos, and crunchy peanuts. It all works together wonderfully. I love it when a super healthy meal feels like comfort food!

Kathy suggests adding some tofu for a protein boost, but I didn’t have any on hand, so I cooked some green lentils in with my rice. This is 1 cup of short grain brown rice and 1/2 cup green lentils, cooked with 3 cups of water, just like you cook rice.

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For the Spicy Peanut Ginger Kale Salad portion of the recipe I used just 1 bunch of kale, but the full amount of sauce and peanuts. I really loved how saucy it was and I think I’d do it the same way again. I also left out the red onions, because I don’t like onions, and the pickled ginger, because I didn’t have any. I then doubled the amount of fresh ginger in the sauce to make up for the missing pickled ginger.

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I cooked the mushrooms as the recipe says, just left out the onion again.

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Yum!

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This recipe does have a few different components, but please don’t let that stop you from trying this. Each part is pretty simple, and it can all be made ahead of time if that makes it easier. I ate mine as leftovers for the next two days and it was just as great, and possibly even better, than the first night. And if you don’t feel tempted by the rice bowl in its entirety you could still try the Spicy Peanut Ginger Kale Salad on its own. I loved the peanut sauce covered kale and can definitely see making this part again on its own.

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My photos don’t really do this delicious bowl of goodness justice. You should really follow the recipe links above and drool over Kathy’s gorgeous photos like I did. 🙂

Enjoy!

I’ve shared this post with Healthy Vegan Friday #39.

You May Also Enjoy:
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Butternut Squash Miso Noodle Soup with Kale and Edamame (another mouthful!)

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Kale-Millet Croquettes with Cheezy Tahini Sauce

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Spicy Peanut Vegetable Soup

A Vegan Sushi Feast!

Jem and I tried our hands at making sushi for the first time ever, and we ended up with a sushi feast (and a lot of photos)!

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Can you tell Jem’s excited to make some vegan sushi!?

Apparently I was so excited about making vegan sushi that I forgot to record any amounts for our ingredients. Luckily, this wasn’t really intended to be a recipe, so I’ll just share with you what I do know. I cooked 2 cups of short grain brown rice, then added coconut sugar and rice wine vinegar according to someone’s directions.

For our fillings we used avocado, cucumber, asparagus, spicy smoked tofu, and portobello mushrooms. The avocado and cucumber were simply sliced into strips. The asparagus was steamed. For the tofu, we sliced up half a block of Soyganic Smoked Tofu into thin strips and quickly sautéed it with sesame oil, soy sauce, and Sriracha. The mushroom was actually a remainder from my portobello burger dinner the night before. It was grilled on the barbeque with just a little oil and black pepper, then thinly sliced for our sushi.

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How To Roll Sushi
I’m no expert, but I did find it to be surprisingly easy and quick once we got the hang of it. The process is difficult to explain, so I took some step-by-step photos for you. (Big thanks to my lovely hand-model/super-sister Jem!) As you can see, we used plastic wrap in between our sushi mat and the nori, but it probably isn’t necessary unless you want to make inside out rolls.

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Also, it really doesn’t hurt if you stop and take a photo like this. 🙂

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And don’t forget to have a little bowl of water and rice vinegar on hand to wet your fingers, otherwise they’ll look like this. 🙂

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As you can tell from the photos, we ended up with a tonne of sushi! (I ate it for lunch for the next two days.) Basically, we were quite unsure of how much rice or fillings we needed, so we made a lot, and kept making rolls until the rice was all gone. This was actually really nice, because it gave us a chance to do some experimenting with different filling combinations and different amounts of rice. Our package of nori said to use 1 cup of rice for each sheet so this is what we did for the first couple rolls, but they turned out larger than we like. We’ll be using 2/3 to 1/2 cup of rice from now on.

Here’s some of our combinations.

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Avocado/cucumber/asparagus. Tofu/mushroom/cucumber.

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Tofu/avocado/cucumber. Tofu/avocado/cucumber/mushroom/asparagus.

Last step: sit down and enjoy your delicious home-made vegan sushi!

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Making sushi at home can be really fun, and a lot easier than you may think. Also, because you choose the ingredients, it can be a lot healthier than restaurant sushi (especially if you use brown rice and no refined sugar). Plus, you can easily customize it to suit your specific dietary needs.
Gluten-free? Make sure your rice is gluten-free (I love Lundberg and it is) and use gluten-free tamari in place of soy sauce.
Soy-free? Just skip the tofu and soy sauce.
Oil-free? Just omit the sesame oil when sautéing the tofu

Enjoy!

I’ve shared this post with Slightly Indulgent Tuesday (4/9/13), and Allergy Free Wednesdays #62, Healthy Vegan Friday #38, and Gluten Free Fridays #35.