Green Smoothie Challenge: Day 3

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

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!

Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!

After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.

The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper

Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.

A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!

I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.

My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.

My Most Made Recipes

 

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.

 

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.

 

 

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.

 

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.

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.

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!

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.

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.

Back to Basics: No-Mayo Coleslaw

This may look like a boring bowl of shredded cabbage, but please trust me, it is anything but boring. This is my Basic No-Mayo Coleslaw and it boasts a fantastically bright tangy flavour, with just the right hint of sweetness.

I’ve never really been interested in coleslaw before and until a few months ago had never tried making it. All those creamy mayo-based ones have always kind of grossed me out. When I realized a great way to use up that big hunk of cabbage sitting in the fridge (and get a salad out of the deal while I was seriously low on other salad ingredients) would be to try making coleslaw the last thing I was interested in was a creamy vegan-mayo based recipe. After a bit of searching around through recipes I decided on my dressing ingredients. I know that if I cover any salad with a tangy acidic dressing I will have no problem devouring it, so I followed the same rule with this coleslaw.

I’ve made this coleslaw three more times since that last time and I find it seriously addictive. It makes a great side-dish, or an addition to a wrap or taco. I’ve also enjoyed it as is, topped with some spicy saucy lentils. Also, cabbage is usually super cheap, it lasts almost forever, and you probably all the dressing ingredients in your kitchen. So go make coleslaw!

Basic No-Mayo Coleslaw
4 cups shredded cabbage (red or green or both)
2 tbsp lemon or lime juice
1 tbsp red wine vinegar
1 tbsp olive oil (or try Vega Antioxidant Omega Oil Blend)
1 tbsp maple syrup
1/8 tsp sea salt
Fresh ground black pepper

Place all dressing ingredients in a large bowl (large enough for the entire recipe) and whisk until combined. Add cabbage to bowl and toss until dressing covers all of the cabbage. You can enjoy this coleslaw immediately but it will be even better if it sits for a few hours. This will keep in the fridge for a few days. Just stir before eating. Enjoy!

One of the best things about basic recipes like this one is that they are a great starting point for creating more complicated recipes. You can choose either lemon or lime juice, choose your oil, and even substitute agave for the maple syrup. Also, feel free to substitute part of the cabbage for shredded carrot or broccoli stem (or maybe a pre-packaged coleslaw mix if you’re really short on time and energy). Adding some cayenne pepper or crushed red pepper flakes would make for a spicy coleslaw, or adding one of your favourite spices or herbs could make for a tasty variation. Whatever you choose, you should end up with a delicious coleslaw!

This recipe has been submitted to Healthy Vegan Friday #28 and Meatless Mondays A-Z #31 (Create With Cabbage).

Southwest Confetti Quinoa Salad with Chipotle Vinaigrette

Vegan MoFo 2012 Post #5

Look at all that good stuff! Can you tell why I call this a ‘confetti’ salad?

I am in love with this Southwest Confetti Quinoa Salad! In not much longer than it takes to cook a pot of quinoa (20 minutes) you can have a big beautiful bowl of hearty salad, stuffed full of beans, vegetables, and lots of flavour. And this includes the Chipotle Vinaigrette. And this recipe makes roughly five cups, so you have lots to share, or can enjoy it all week long, like I did.

Southwest Confetti Quinoa Salad
Salad:
1/2 cup dry quinoa
1 cup water
1/2 cup corn, cooked (I microwaved some frozen corn)
1 cup chopped cabbage
1/2 cup diced orange pepper
1/2 cup diced red pepper
1/4 cup roughly chopped black olives
1 jalapeño, finely diced (seeds and ribs removed if you don’t want your salad spicy)
1 398ml can (1 cup) pinto beans (or black beans), drained and rinsed
Zest of 1 lime
Optional topping: diced avocado

Chipotle Vinaigrette:
1/2 tsp minced garlic
Juice of 1 lime (2 – 2 1/2 tbsp)
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp prepared Dijon mustard
1/8 tsp sea salt
1/2 tsp ground cumin
1/4-1/2 tsp chipotle pepper powder (depending on your preferred level of spiciness)

Place quinoa and water in a pot over medium-high heat and bring to a boil. Reduce to low heat, cover, and let simmer for 12 minutes. Remove lid and stir chopped cabbage into the quinoa. Cover, and let simmer a few more minutes, until the quinoa is fully cooked. Turn off heat and transfer quinoa to a large bowl or container (if you use one with a lid you won’t need to use another dish). Zest the lime over the bowl, and set quinoa aside.

While quinoa cools a bit, prepare the Chipotle Vinaigrette. Just place all ingredients in a jar with a tight fitting lid and shake until thoroughly combined.

Stir the corn, orange pepper, red pepper, jalapeño, olives, and beans into the quinoa. Pour the dressing over top and mix thoroughly. Cover salad, and place in fridge to cool. You can eat this right away, while its still warm, but the flavour will be better once its cooled and had a chance to sit for a while. Make sure you stir the salad again before serving. Enjoy!

This recipe was submitted to Healthy Vegan Fridays #11.

You May Also Enjoy:
Mediterranean Grilled Vegetable Couscous Salad, Spicy Lime Tofu Nuggets, or Avocado Toast with Balsamic Vinegar

Baked Vegetable Spring Rolls

Vegan MoFo 2012 Post #2

A few months ago my sister Jem and I made these fresh spring rolls using rice paper, smoked tofu, and fresh veggies and herbs. They were really good, and even though it takes a little bit of time, we had fun putting them together. Even though we raved about them and I still had about half a pack left of rice papers, we hadn’t yet got around to making them again.

So, when I saw this recipe for Baked Rice Paper Rolls I knew exactly what we were making for our next dinner together! I love vegetable spring rolls, but had never even thought of making my own using rice paper. We didn’t follow the recipe above, but used our own mix of vegetables for the filling. Sorry, we didn’t really measure anything, just made a big pan full of vegetables (actually added more after the photos), but I’d estimate that we had about 4 cups of cooked vegetables. The amount that we used made 12 rolls, though as you can see ours are varying sizes, so you will get more if you make thinner ones, as I really suggest you do. The larger ones were difficult to eat, and needed to be baked a little longer.

It only takes a few minutes to sauté the vegetables, and while working with the rice paper can be a little tricky at first, it is very quick and easy once you get the hang of it. Plus, its really fun to do!

Baked Vegetable Spring Rolls
2 tsp sesame oil
Shredded cabbage
Grated carrot
Thinly sliced mushrooms
Bean sprouts
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
Roasted sesame seeds
Rice paper sheets (12-16)
Warm water

You also need a large shallow bowl or clean sink to have the water in, for wetting the rice paper, a large tea towel (not a really fuzzy one), a flat plate or cutting board for rolling the spring rolls on, and a lightly greased baking sheet to place the spring rolls on.

Heat sesame oil in a large skillet over medium-high heat, then add in garlic and ginger. Sauté for about 1 minute, then add in the carrots, mushrooms, and cabbage. Stir everything together, then let cook a few minutes, until the vegetables release moisture. Stir in bean sprouts and cook for another minute. You don’t want to overcook the vegetables, as they will cook more in the oven. Turn off heat and transfer cooked vegetables to a large bowl.

Preheat oven to 375°F. Fill your sink or bowl with warm water, just enough to be able to wet the rice paper in it. Set out your bowl of veggies, tea towel, plate or cutting board, and greased baking sheet.

To assemble spring rolls, first take one rice paper sheet and place it in the warm water for no 30 seconds. Place on tea towel for a moment, to absorb excess moisture, and then move to plate or cutting board. The rice paper should no longer be hard, but pliable and almost completely see-through. Place a small amount (roughly a 1/4 cup) of your cooked vegetable mixture onto the centre of the prepared rice paper. Sprinkle some roasted sesame seeds on top.

Fold the two short sides of the rice paper over the vegetable mixture.

Now fold one of the remaining sides toward the other remaining side, over the vegetable mixture. Holding onto the bundle of vegetables roll it to the end of the rice paper, forming a cylinder, with the vegetables safely tucked in the centre. I feel like I’m not explaining it very well, but you can see the process in the photos. (Thanks to Jem for demonstrating!)

Place on baking sheet and continue process until you run out of rice paper or vegetables. Don’t worry if your rolls aren’t perfect! It takes a little practice, and they’ll taste great no matter what they look like!

Lightly spray or brush with oil and place in warmed oven. Bake for 20-25 minutes (depending on how large your rolls ended up). Serve with your favourite dip. I used soy sauce and Sriracha. Jem used soy sauce and plum sauce.

These were so good! Just as tasty and satisfying as spring rolls from a restaurant or grocery freezer, but way healthier! Plus, you can customize with your own choice of vegetables (a super plus for me as I very strongly dislike onions and most spring rolls are heavy on the onion).

Enjoy!

This recipe has been submitted to Healthy Vegan Friday #12. You can see all the other submissions here.

You May Also Enjoy:
Spicy Lime Tofu Nuggets, Chunky Hummus Dip, or Spicy Peanut Vegetable Soup