Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3
Green Smoothie Challenge: Day 4

My Day 5 Eats:
For breakfast I made a Blueberry Peach Smoothie. I drank about half of it right away, followed by a cup of hot herbal chai tea with vanilla stevia.

After a 30 minute walk to work I had the other half of my smoothie.

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At 11:30 I had a salad of Lemon Pepper Coleslaw, romaine lettuce, red leaf lettuce, and Balsamic Vinaigrette, alongside some warm Lentil Taco Filling. I also had a cup of herbal tea.

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Around 3pm I had some hummus with cucumber and orange pepper, as well as some steamed green beans with Bragg’s and black pepper.

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At 5pm I walked for another 30 minutes.

Once I was home, I enjoyed a big bowl of Butternut Squash Lentil Soup.

Around 9pm I tried my hand at making a pumpkin pie smoothie. I didn’t quite get it right, but I drank it anyway.

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My water intake for the day: 9 cups.

Jem’s Day 5 Eats:
For breakfast Jem had a smoothie made of 1 cup frozen mixed berries, ½ cup greens puree, ½ cup frozen peaches, ½ a banana, 1 tbsp hemp protein powder, 4 drops vanilla stevia, 1 ¼ cups unsweetened almond milk, and ½ cup water.
At 12 she had 1 cup of Lentil Taco Filling.
At 2 she had some Butternut Squash Lentil Soup.
For dinner she had a stir fry of cabbage, broccoli, bok choy, mushrooms, soy sauce, and red pepper flakes.
In the evening she had a Chocolate Covered Blues Smoothie.

Green Smoothie Challenge: Day 4

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3

On Day 4 I had a full day of school, which means I was away from the house for 11 hours. I was a little scared of being stuck without enough food so I made sure to take some time the day before to make coleslaw, soup, and taco lentils. It’s a good thing I do well at thinking of planning ahead when it comes to having food on hand to take to school and work, otherwise this definitely would have ended up as a cheat day!

Day 4 Eats:

Breakfast at 6:30am was a Pineapple Peach Smoothie. It had 1 cup frozen pineapple chunks, ½ cup frozen peach chunks, ½ a banana, ½ cup Greens Puree, 1 tbsp hemp protein powder, 1 cup unsweetened almond milk, and 5 drops of orange stevia. This was quickly followed by a cup of hot rooibos tea.

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Later in the morning, once I arrived at school, I had some ginger rooibos tea (which unfortunately did not live up to expectations) and some hummus and raw vegetables.

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At 1pm I enjoyed some Butternut Squash Lentil Soup on my lunch break. I knew I wouldn’t be exercising this day, so I also snuck in a 15 minute walk in the sunshine before class started again.

I made this Butternut Squash Lentil Soup by adapting my Golden Lentil Barley Soup to the Challenge rules, basically by using butternut squash in place of root vegetables and omitting the barley. I was really pleased with how this one turned out!

Butternut Squash Lentil Soup
1 clove garlic, minced
½ an onion, diced
2 carrots, diced
1 medium-sized butternut squash, peeled and diced
½ tsp ground turmeric
1 tsp ground cumin
⅛-½ tsp cayenne (to taste)
1 cup red lentils (I used 1/2c split and 1/2c whole), rinsed
5 cups low-sodium vegetable broth OR 5 cups water and 1 vegetable bouillon cube (I like Harvest Sun)

In a large pot over medium-high heat, water sauté the garlic and onion until translucent.
Add in all other ingredients, cover, and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally, until the lentils and squash are tender.
Enjoy!

I forgot to take photos of the soup once it was done, but this is what it looked like while cooking:

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At 4pm I had a salad of Lentil Taco Filling, Lemon Pepper Coleslaw, romaine and red leaf lettuce. This had enough flavour that I didn’t end up using the pictured Balsamic Vinaigrette.

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I made the Lentil Taco Filling without any onion, tomato paste, cilantro, or bell pepper, and added an extra diced carrot.

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Around 7:30pm, when I finally got home I had the rest of my hummus and vegetables.

Later on I enjoyed another Chocolate Covered Blues Smoothie. This ones a winner!

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My water intake today: 11.5 cups!

Jem and I weren’t together most of the day, so except for the morning Pineapple Peach Smoothie we actually ate differently today. For lunch, Jem had a salad of 1 cup of red leaf and romaine lettuce, 1 cup of Lemon Pepper Coleslaw, artichoke hearts, Balsamic Vinaigrette, and ½ cup Lentil Taco Filling. In the afternoon she had a large vanilla rooibos tea with soy milk and a Naked Fruit Smoothie. For dinner she had Butternut Squash Lentil Soup.

Green Smoothie Challenge: Day 5

My Most Made Recipes

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Vegan MoFo 2013 – Post #12

I don’t have a lot of time today for a post, as I should be spending the day studying for a test I have tomorrow, so I thought I’d just share with you some of the recipes I’ve posted about that I actually make repeatedly. The number is actually pretty small. There are just always so many new and interesting recipes to try that I find it difficult to repeat past ones, even when I really loved them. The ones that I do repeat are usually the ones that were really quick and easy, in addition to tasty.

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I make these Chickpea Flour Omelettes all the time! They are quick, easy, very filling, and easily adaptable to whatever vegetables I have on hand. My favourite fillings include spinach, peppers, something spicy like pickled jalapeños or red pepper flakes, and a bit of Daiya Cheese.

And for a variation, I’ve made these Vegan Scrambled ‘Eggs’ a few times since I discovered them.

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I’ve been making these Easy Hot & Sour Refrigerator Pickles on and off all summer long and they always disappear very quickly! I mostly just eat them as snacks.

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It isn’t a recipe, but I am pretty much obsessed with falafel salads and wraps. (Seriously, search my blog for ‘falafel’ and you’ll see one pop up on almost every What I Ate Wednesday post.) I used to use Casbah Falafel mix, but now I’ve been using the Baked Falafel Burgers from Veggie Burgers Every Which Way. Staples in my falafel salads are cucumbers, peppers, either hummus or tahini sauce, and (lately) Sriracha.

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These Wheat-Free Chocolate Chip Cookies from Veganomicon are a big hit with my family and I. I love the texture and taste from the oat flour and the recipe is really easy. The small batch means you won’t be taking cookies in and out of the oven for hours, and you won’t have too many leftovers to tempt you in the following days.

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This Lower-Fat Chocolate Chip Banana Bread from Veganomicon has been repeated quite a few times in our household, and is a big hit with omnivores and vegan (just me) alike. You can also see it here, with the addition of raspberries!

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This Basic No-Mayo Coleslaw is (in my humble opinion) crunchy, tangy, coleslaw perfection. I make this quite a lot, both for myself and as a contribution to family dinners. My mom and sister have also requested the recipe and made it a few times! 🙂 I find it seriously addictive, in a good way, and it never lasts long.

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And last, but certainly not least is my Avocado Toast with Balsamic Vinegar. Sometimes the simplest things are the best. I make this all the time, at all times of day, and I always thoroughly enjoy it! Hearty crunchy whole grain bread (I prefer Silver Hills), rich creamy avocado, tangy balsamic vinegar and lemon juice, and a punch of spice from the black pepper! Yum yum yum. I think I know what I’m having for lunch today.

Dark Chocolate Raspberry Banana Bread

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Vegan Mofo 2013 – Post #8 – Now only 2 posts behind, and almost halfway through. I may actually make it!

I don’t know if you remember, but awhile back I posted about the amazing Lower-fat Banana Bread recipe from Veganomicon. Well, I recently stumbled upon this variation on that recipe, and it was a definite must-try! I usually add chocolate chips to my banana bread, but Herbivore Triathlete had the genius thought of also adding raspberries!

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Banana bread + dark chocolate + tart berry goodness = love!

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When making this Dark Chocolate Raspberry Banana Bread, I made the same minor changes that I mentioned in my previous post, except that this time I replaced the all purpose flour with 1 cup whole wheat flour, 1/4 cup brown rice flour, and 1/4 cup chickpea flour.

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You should give this a try!

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Veganomicon: Lower-Fat Chocolate Chip Banana Bread

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You might have read somewhere on here that I really don’t like bananas. This aversion, however, doesn’t hold up against banana bread. As long as there are no chunks of banana, I love it! And of course, it’s especially great when there are chocolate chips involved!

Jem and I recently made the Lower-Fat Banana Bread from Veganomicon for the first time (with the chocolate chip variation). I was looking for a vegan banana bread recipe because we had some bananas needing to be used, and I actually had a difficult time finding one that didn’t have huge amounts of oil and/or sugar. I’m so glad I remembered about this one in Veganomicon!

It came together really easily, smelled fantastic when baking, and tastes awesome! Especially when warm! Everyone in the house (vegan and omnivores alike) loved it so much that I made another one less than a week later!

We did make the following minor substitutions:
– Replaced the applesauce with pumpkin puree, simply because it was what we had. Either way, it’s only a small amount and you won’t be able to taste it.
– Replaced 1 1/2 cups of the flour with spelt flour one time and with whole wheat flour the second time. Both variations worked really well and tasted great.
– We used sucanat for the sugar in the recipe. Probably unnecessary because the recipe already has molasses in it, but I didn’t have any regular sugar on hand.

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To make sure there were no banana chunks in the bread, I pureed the wet ingredients in a blender (rather than just whisking by hand) before adding them to the dry ingredients. Though I’ve read warnings against doing this with bananas, as they tend to get gummy, this didn’t seem to happen.

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If you’re interested in this recipe, here are a few other blogger reviews for your viewing pleasure:
Cupcakes and Quinoa, Vocal Vegan, The Baking Bird, Forkful of Food

I’ve realized that I’ve been making a lot of other people’s recipes (from both blogs and cookbooks) recently. A lot more than I’ve been experimenting with my own recipes. This is mainly because my stove/oven hasn’t been working for the past couple months. Luckily, I do have access to my Mom’s stove/oven upstairs, but my cooking and baking habits have been altered accordingly. Let’s just say that even with simplified recipes and less cooking, I’ve been making a whole lot of trips up and down the stairs with my arms full! Hopefully I should have a new stove/oven later this week.

In the meantime, I’ve realized the need to create a category or page on here to accommodate the growing number of reviews of recipes that aren’t my own. I haven’t quite decided whether this will be in the Recipe page or on it’s own, but it is in the works. I will let you know when I have it up and running!

Questions:
Do you have Veganomicon or any of Isa’s other cookbooks? If so, what is your favourite recipe that you’ve tried? Feel free to link up to a review you’ve done if you have one.

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100_2726Spiced Banana Bran Mini Loaves

Spiced Banana Bran Mini Loaves

So, this recipe actually started out as these Pumpkin Bran Muffins from Chef In You. While Chef in You is mostly a vegetarian blog they do have quite a few vegan recipes and most of the recipes for baked goods are quite low in fat and sugar. Last year before I went vegan, I was experimenting with baking healthier treats and found this site very helpful. Now that I am vegan, I like using recipes from this site because I usually just have to replace the dairy and/or eggs but don’t have to worry about changing flour and decreasing/replacing sugar and oil as I do for most recipes.

These Spiced Banana Bran Loaves are moist and chewy thanks to the combination of banana and bran, and are lightly sweet and spiced. The bran will also make the tops crisp up nicely. I love the dark rich colour the molasses gives these little loaves.

Spiced Banana Bran Mini Loaves
3/4 cup non dairy milk
1 tsp white vinegar
1 cup mashed banana (or try pumpkin puree)
1 cup wheat bran
1/3 cup molasses
1/3 cup coconut sugar (or brown sugar)
3 tbsp ground flaxseed
6 tbsp water
1 cup whole wheat flour
1/4 cup chickpea flour*
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground coriander
1 cup chopped walnuts or raisins (or both)

*You might notice small amounts of strange flours popping up in my baked goods recipes. Because I don’t buy whole wheat pastry flour and don’t want to use white flour, I have been experimenting using smaller amounts of different lighter flours (chickpea, millet, brown rice, white sorghum) in combination with regular whole wheat flour in my baked goods. Feel free to substitute these with white flour, more whole wheat flour (in which case you will probably need to add a little more liquid to the recipe), or a different flour of your choice.

Preheat oven to 375° and lightly grease 4 mini loaf pans (6″ x 3.5″ x 2″ or 15cm x 8.5cm x 5cm) or a 12 count muffin tin. In a measuring cup whisk together the nondairy milk and the white vinegar and set aside. In a small bowl mix together the flours, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl whisk together the mashed banana, bran, molasses, sugar, and the milk mixture.

Add the ground flax and water to a food processor or blender and blend until thick and creamy.

Add this flax mixture to the large bowl of liquid ingredients and stir in. Now add the prepared dry ingredients and chopped walnuts and/or raisins to the liquid ingredients. Gently stir until everything is just mixed together.

Divide batter into prepared pans and place in oven. Bake mini loaves 32-37 minutes and muffins 20-25 minutes. Let cool in pan for 5 minutes and then remove to a wire rack to finish cooling. Enjoy!

Nutritional Info: 1/3 of a mini loaf, or 1 muffin contains 140 calories, 23g carbs, 5g fat, 4g protein, and 7g sugar.

This recipe has been submitted as part of Healthy Vegan Fridays.

the veggie nook

Smoothies!

I love smoothies & shakes! I make smoothies with Vega One, Vega Energizing Smoothie or hemp protein powder for meals, and simpler smoothies & shakes for snacks. They are quick, easy, and portable: perfect for quick breakfast before a workout or meal before work. And the best thing? Infinite possibilities!

Here are a few smoothies that I’ve made in the past couple of weeks.

Mocha Banana Frappe
Frozen banana slices
4 ice cubes
2 tbsp Starbucks Hot Cocoa Powder Mix
Original Coconut Dream (non-dairy milk)
Cold coffee
Jem and I shared this for an afternoon treat! We didn’t intend it to taste like banana, but it was still really good.

Carob Peppermint Green Smoothie
1 handful frozen baby kale
Frozen banana slices
Frozen pineapple chunks
1 tsp chia seeds
1 tsp ground flax
1/4 tsp peppermint extract
2 tbsp carob powder (or cocoa)
1 serving (30g) hemp protein powder
Unsweetened almond milk

Hemp Protein Powder

Before milk & blending.

Greens + chocolate never makes a pretty smoothie, but tastes great!

LOVE this cup!

Spiced Tropical Smoothie
1 serving (1 scoop) Tropical Vega Energizing Smoothie
Frozen mango, pineapple, & banana
1/2 tsp cinnamon
1/4 tsp ginger
Pinch nutmeg
Pinch cloves
1 tbsp hemp hearts
Unsweetened coconut milk (I mean the stuff in cartons sold for drinking, not the cans)
I really liked the combination of sweet tropical fruits paired with spices. And I love the pretty yellow colour of this one!

Questions
Do you use any protein or meal replacement powders, and what do you think of the ones you’ve tried?

Have you tried Vega?
You should! In addition to the Vega One, and Vega Energizing Smoothie, I also use Vega Sport Recovery Accelerator.

Do you have a favourite smoothie recipe, ingredient, or flavour combination?